CABBAGE SOUP -1

1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper and salt to taste.

1/2 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 if the vegetables are not quite tender.

Add the milk and thickening when the vegetables are thoroughly tender.

Let all simmer gently for 10 minutes;

Serve with little squares of toasted or fried bread, or Allinson plain rusks.