CABBAGE SOUP (French).

1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of
milk and water equal parts, pepper and salt to taste, 1
dessertspoonful of finely chopped parsley, and 2 blades of mace, and
1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and
shred it finely, peel the potatoes and cut them into small dice; boil the
vegetables in the milk and water until quite tender, adding the mace,
butter, and seasoning. When quite soft, rub the wheatmeal smooth
with a little water, let it simmer with the soup for 5 minutes, add the
parsley, and serve.