CABBAGE SOUP
GOOD FOR COLD DAYS. The following is a good cold day dish: —One large white-hearted cabbage, 1 small onion, loz of butter, 1 pint of milk, 1 pint and a-half of water or white stock, 2 teaspoonsful of parsley, 2 tablespoonsful of crushed tapioca or semolina. Trim off all the old untidy leaves from the cabbage, quarter it. remove thick stalks, and well wash it in cold, salted water. Peel and slice the onion thinly. Drain off the water from the cabbage, and cut it into fine sheds with a sharp knife. Melt the butter—of course, dripping would do—in a clean, bright pan, put in the cabbage and onion, and toss them in the butter over the fire for a few minutes. Add the milk and stock, and let it all boil till the cabbage is quite soft. Sprinkle in the tapioca, and keep it stirred and boiling till the tapioca is quite transparent. Then add the chopped parsley, season it carefully, and it is ready. Serve with fried croutons of bread.
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Wairarapa Times-Age, 12 July 1940, Page 8
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174CABBAGE SOUP Wairarapa Times-Age, 12 July 1940, Page 8
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