Economical Soup

I love reading through old recipes. This one reminds me that it wasn't always the case that if you wanted soup for dinner that all you had to do was open a can. Today's recipe comes from a promotional booklet of the 1920's given out by the McNess salesman as he made his rounds selling everything a housewife could need to cook and clean.

This is a brown soup and very tasty. Take 2 good sized onions, peel then and cut them into small pieces, put 2 ounces of good dripping in the stew pan; when melted put in the onions, cover the pan and let them cook for an hour. The steam will prevent them from frying. Then pour in slowly the liquid in which a cauliflower has been boiled. Put in any stale pieces of bread you may have, using crusts as well. Add a little pepper but no salt. Simmer for at least an hour and a half, then put through a fine sieve. If it appears too thin boil longer to reduce it. Then pour into the tureen and add a very little hot milk. Serve very hot.