1 1/2 tablespn. oil, or 2 tablespns. melted butter 4 tablespns. finely-sliced celery 2 1/2 tablespns. chopped cabbage 2 1/2 tablespns. chopped carrot 2 medium sized onions sliced thin scant 1/2, cup stale bread crumbs 2 cups boiling water 1 1/2 cup milk salt 1 tablespn. parsley

Simmer, but do not brown, vegetables in oil 10-20 m., add boiling water and bread crumbs and cook till vegetables are very soups 91 tender. Rub through colander or not as preferred. Add milk, salt and parsley. Reheat. If too thick add more milk or water.

Soup may be thickened slightly with pastry or rice flour instead of crumbs.

Milk Stew of Cabbage-White or Red

1 pt. chopped cabbage 2 level tablespns. butter

1 tablespn chopped onion 1 1/2 level tablespn. flour

1 pt. water 1 pt. boiling milk chopped parsley

Cook cabbage and onion in the water 20-25 m. leaving 1/2, pt.

of liquid. Blend butter and flour and pour hot milk over; boil, add cooked cabbage and chopped parsley. Heat. Serve.