1 cup bread crumbs (white bread)
1 onion (grated)
1 celery stick, grated
1 tsp. salt
1 cup milk
1/4 tsp. pepper, ginger, allspice, nutmeg and cinnamon
Place all ingredients in saucepan. cook covered very slowly for 1 1/2 hours. Puree while hot. Pour into small containers. Refrigerate. Serve with crackers, melba toast or French bread. Submitted by Pat Poirer, Summerside, P.E.I.