Cookery for every household

Wash the cabbage in cold water, and remove the coarse outside leaves and any hard pieces of stalk. Separate all the leaves, and let them soak in cold water for half an hour. Then drain off the water and shred the leaves finely. Put the shred cabbage into a saucepan of fast boiling water, slightly salted, boil quickly for 5 minutes and then drain. Slice the onion or leek finely, put it into a saucepan with the cabbage, ham bone, and meat boilings, and boil steadily for | hour. Then lift out the bone, sprinkle in the crushed tapioca, and add the milk and season- ing. Cook the soup ten minutes longer or until the tapioca turns quite clear, and add the parsley just before serving. Cut the toast into small square pieces, put them in the soup tureen, and porn’ the soup, boiling hot, over them. Note. — Rice may be used instead of tapioca, but it will require a longer time to cook. Time to cook, 1 hour. Probable cost, 6d. to 8 d. Quantity, 2 pints. 36. Cabbage and Potato Soup 1 cabbage. 1 oz. bacon fat. 4 or 5 potatoes. 3 pts. water. | pt. hot milk. 1 slice of toast French roll. Seasoning. or 1 Prepare and blanch the cabbage as in Recipe 35 and press the water well out of it. Melt the bacon fat in a saucepan, put in the cabbage and fry it a few minutes until it begins to take colour. Pour in the water, bring to the boil and add the potatoes peeled and cut in slices. Cook slowly for one hour or until the vegetables are well cooked, then beat with a wooden spoon or wire whisk until the potatoes are broken down and quite smooth. Add the milk and season to taste. Cut the toast in small pieces or break up the French roll, put it in the soup tureen and pour the hot soup over it. Note. — Vegetable stock or meat boilings may be used instead of water and a ham bone and butter instead of the bacon fat. Time to cook, 1 J horn?. Probable cost, 4 d. to 6d. Quantity, 2\ pints. 1 qt. meat boilings. 1 oz. lean ham or a small ham bone. ! pt. milk. 1 dessert-sp. cornflour. A pinch of nutmeg. 37. Carrot Soup (Soupe a la Crecy) 1 lb. red carrots. 1 onion stuck with 2 or 3 cloves. 1 stick of celery or . £ tea-sp. celery seed. Pepper and salt. 1 oz. butter or dripping. The carrots used for this soup should be very red ; if the inside part is yellow, it should rather be kept for flavouring the stock pot. Wash and scrape the carrots, cut them in thin slices, and let them soak in cold water a few minutes. Prepare the onion and cut it in thin slices, wash the celery and cut it in shreds and cut the ham in small pieces. Melt the dripping or butter in a saucepan, strain the water from the carrots and add them to it along