paring 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.

CABBAGE SOUP (French).

1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of
milk and water equal parts, pepper and salt to taste, 1
dessertspoonful of finely chopped parsley, and 2 blades of mace, and 1
dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred
it finely, peel the potatoes and cut them into small dice; boil the
vegetables in the milk and water until quite tender, adding the mace,
butter, and seasoning. When quite soft, rub the wheatmeal smooth with
a little water, let it simmer with the soup for 5 minutes, add the
parsley, and serve.

CAPER SOUP.

2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, 1/2
lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 oz. of
butter, pepper and salt to taste. Boil the milk and water and butter,
with seasoning to taste; thicken it with the wheatmeal rubbed smooth
with a little milk. Chop up the capers, add them and let the soup cook
gently for 10 minutes; take it off the fire, beat up the eggs and add
them carefully, that they may not curdle; at the last add the juice of
the half lemon, re-heat the soup without allowing it to boil, and
serve.

CARROT SOUP (1).

4 good-sized carrots, 1 head of celery, 1 onion, 3 oz. of Allinson
wholemeal bread without crust, 1 oz. of butter, pepper and salt, and 1
blade of mace. Wash, scrape, and cut the carrots into dice. Prepare
and cut up the onions and celery. Set the vegetables over the fire
with 3 pints of water, adding the mace and seasoning. Let all cook
until quite soft, which will probably be in 1-1/2 hours. If the
carrots are old, they will take longer cooking. When the vegetables
are tender, rub all through a sieve, return the soup to the saucepan,
add the butter, allow it to boil up, and serve with sippets of toast.

CARROT SOUP (2).

4 good-sized carrots, 1 small head of celery, 1 fair-sized onion, 1
turnip, 3 oz. of breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace,
pepper and salt to taste. Scrape and wash the vegetables