Soup Without Meat

Soup without meat has plenty of other flavors to make up for the missing meat.

Cut four large onions into slices, put them in a saucepan with one-half pound of butter and toss over the fire for a few minutes. Put in with the onions some celery cut into small pieces, a bunch of chopped parsley and some finely-shredded cabbage lettuces; stir these ingredients over the fire for fifteen minutes, then put in one breakfast cupful of crushed dry biscuits and two quarts of boiling milk and water mixed in equal quantities. Season the soup to taste with salt and pepper and let it simmer by the side of the fire for an hour. Beat two eggs well and stir them in the soup when taken from the fire. Serve with a plateful of sippets of toast.