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CABBAGE SOUP(Soups.) - (The Art Of Living In Australia)
2 oz. Butter--1 1/2d.
1 pint Milk
Pepper, Salt, and Bread--3d.
Total Cost--7 1/2 d.
Wash and strain the cabbage well, and cut it up into slices; throw it
into boiling salt and water, and cook for five minutes; strain all the
water off and put it into a saucepan with the salt, pepper, and two
quarts of boiling water, and boil for one hour. Add the milk and let it
boil up again, toast the slice of bread and cut it up into
dice. Put it into a warm soup tureen and pour the boiling soup over it.
Bacon And Cabbage SoupWhen it happens that you have a dinner consisting of bacon and cabbages,
you invariably throw away the liquor in which they have been boiled, or,
at the best, give it to the pigs, if you possess any; this is wrong, for
it is easy to turn it to a better account for your own use, by paying
attention to the following instructions, viz.:--Put your piece of bacon
on to boil in a pot with two gallons (more or less, according to the
number you have to provide for) of water, when it has boiled up, and has
been well skimmed, add the cabbages, kale, greens, or sprouts, whichever
may be used, well washed and split down, and also some parsnips and
carrots; season with pepper, but no salt, as the bacon will season the
soup sufficiently; and when the whole has boiled together very gently
for about two hours, take up the bacon surrounded with the cabbage,
parsnips, and carrots, leaving a small portion of the vegetables in the
soup, and pour this into a large bowl containing slices of bread; eat
the soup first, and make it a rule that those who eat most soup are
entitled to the largest share of bacon.
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