Required: One firm, white cabbage. Two ounces of butter or dripping. Two level tablespoonfuls of medium oatmeal. One tablespoonful of chopped parsley. One medium-sized onion. One pint of hot milk. One and a half pints of boiling water. Salt and pepper. (Sufficient for four persons.)

Wash the cabbage carefully, and, if possible, lay it in salt and water for half an hour.

Next cut it into thin shreds. Throw them into 'fast-boiling water and cook them for live minutes, then drain oft the water. Melt the butter in a saucepan, add the cabbage and chopped onion and cook these tor three minutes, taking care not brown, then add the water; when it re-boils sprinkle in the oatmeal, add a little salt, and let the soup boil gently until the cabbage is quite tender. Stir it now and then to prevent it from burning. Add the milk gradually. Season the soup carefully; add the parsley, and serve in a hot tureen.