Ingredients. - One cabbage. Two ounces of butter. Three-quarters of a pint of milk. Pepper and salt. A slice of bread.

Time required, about one hour and a quarter.

To make Cabbage Soup:

1. Put three pints of water into a saucepan, and put it on the fire to boil.

2. Take a good-sized cabbage, wash it well in cold water, and trim off the outside dead leaves.

3. Cut the cabbage up as you would cut a lettuce up for a salad, but not into small pieces.

4. When the water in the saucepan is quite boiling, put in the cabbage.

5. Add two ounces of butter, and pepper and salt for seasoning, and let it boil one hour.

6. Then pour in three-quarters of a pint of milk, and let it boil up.

7. Stick a slice of bread on a toasting-fork, and toast it slightly on both sides in front of the fire.

8. Cut the toasted bread in pieces the size of dice, and put them into a hot soup-tureen or basin.

9. Pour the cabbage soup on to the bread in the soup-tureen, and it is ready for serving.