Cabbage Soup With Stock (German Style)

Wash and trim off the outer leaves of 1 sound white cabbage. Chop the oabbage fine and put in a stew-pan with 1 qt. of water; let boil until tender. Add 1 qt. of beef broth, salt and pepper to taste, and boil once more. Before serving, stir in a lump of butter and 2 of sugar. Serve hot. - Mrs. E. D. Kelley, Winnetka, 111.

Cabbage Soup

1 cabbage, 1 oz. fat, 1 onion, 3 pts. water, 1 pt. milk, 1 oz. jine sayo, salt, pepper, chopped parsley. Wash and shred cabbage - melt fat in saucepan, add sliced cabbage, 2 onions. Place over gentle heat for 10 minutes, shaking frequently. Pour over boiling water and cook for 1/2 an hr. or longer, till cabbage is tender. Then add milk and sprinkle in sayo. Boil until sayo becomes clear, 10 minutes, about. Season with salt, pepper, and teaspoon of chopped parsley. - Mrs. Alex. Drexel, Park Ridge, 111.

Variation I

Chop fine 1/2 head of tender white cabbage, and let boil 1/2 hr. in 1 pt. of water, by which time the water will be nearly cooked away. Drain out the remaining water, then add 1 pt. boiling milk, 1/2 cup cream, butter size of an egg, and pepper and salt to taste. Serve with crisp crackers. - Mrs. H. B. San-borne, Bartlett, 111.

Variation II

To a piece of meat, either pork or beef, add enough water to cover, and bring to a boil, skin it; cut cabbage fine, cover with water, bring to a boil and drain and add it to the boiling meat; season with salt, pepper and onion. When meat and cabbage are done, add a cup of good sour cream, bring to a boil again, take out the meat and serve the soup. Tomatoes may be added, if desired. - Mrs. C. C. Clancy, Kenilworth, 111.