When the leeks have boiled in the milk till they are quite tender, pour the soup over the crusts placed at the bottom of the soup-tureen.

Some cooks add blanched parsley.

Of course, cream would be a great improvement.
LENTIL SOUP .-- Take a breakfastcupful of green lentils and put them to soak in cold water overnight.

In the morning throw away any floating on the top.

Drain the lentils and put them in a stew-pan or saucepan with some stock or water, and add two onions, two carrots, a turnip, a bunch of parsley, a small teaspoonful of savoury herbs and a small head of celery.
If you have no celery add half a teaspoonful of bruised celery seed.