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The New Zealand Railways Magazine, Volume 14, Issue 3 (June 1, 1939)

Milk Soup

Milk Soup.

2 onions, 1 pint milk, 1 egg, 1 cup wholemeal, breadcrumbs, a little grated nutmeg.

Chop onions finely, cook in the smallest quantity of water, add salt, grated nutmeg and milk, simmer, remove from the fire and stir in the beaten egg. Do not allow the soup to boil after the egg has been added. Stir for a few minutes, put in the breadcrumbs, and serve immediately.