CABBAGE SOUP

1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter,
pepper and salt to taste, 1/2 saltspoonful of nutmeg, 1-1/2 pints of
milk, 2 tablespoonfuls of Allinson fine wheatmeal. After preparing and
washing the cabbage, shred up very fine, chop up the onion, set these
two in a saucepan over the fire with 1 quart of water, the butter and
seasoning, and let all cook gently for 1 hour, or longer it the
vegetables are not quite tender. Add the milk and thickening when the
vegetables are thoroughly tender, and let all simmer gently for 10
minutes; serve with little squares of toasted or fried bread, or Allinson
plain rusks