CABBAGE SOUP

CABBAGE SOUP.
1 fair-sized cabbage, a large Spanish
onion, 1-1/2 oz. of butter, pepper and
salt to taste, ½ saltspoonful of nutmeg,
1-1/2 pints of milk, 2 tablespoonfuls of
Allinson fne wheatmeal. After preparing
and washing the cabbage, shred up very
fne, chop up the onion, set these two in
a saucepan over the fre with 1 quart of
water, the butter and seasoning, and let
all cook gently for 1 hour, or longer it the
vegetables are not quite tender. Add the
milk and thickening when the vegetables
are thoroughly tender, and let all simmer
gently for 10 minutes; serve with little
squares of toasted or fried bread, or
Allinson plain rusks.

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