CABBAGE SOUP.
1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper and salt to taste, ½ salt spoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of Allinson fine wheat meal.
After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire 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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