MILK SOUP
- 1 pint (2 cups) milk
- 1 celery stalk
- 1 egg
- Salt, pepper, and grated nutmeg to taste
- ½ cupful soft bread crumbs
Chop the celery and put it into an earthenware pan, add the bread crumbs and the milk; allow it to simmer for a quarter of an hour, then strain it.
Beat up the egg and add it to the soup; reheat it but do not allow it to boil again.
Season nicely with salt, pepper, and nutmeg.