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HOW TO COOK 



CAULIFLOWER SOUP. 



{For Jive persons.) 



(2J quarts bouillon, li pint milk. 2 or 3 cauli- 

 flower heads. 2J ounces butter. 1J ounce flour, 

 sugar, salt.) 



The cauliflowers are cleaned and boiled almost 

 ready, taken out and put on a sieve, and the soup 

 is preserved. The butter and flour are baked 

 together, and with the milk, bouillon, sugar and 

 salt added to the decoction from the cauliflowers. 

 These are cut into proper pieces, and put into the 

 soup, which is subjected to a quick boil, and then 

 served with bread dumplings : crumbs of white 

 bread moistened with milk, melted butter, dotter 

 of eggs, and the whites beaten to a stiff froth : the 

 mass rolled into small balls and boiled until they 

 float. 



CABBAGE SOUP. 

 (For twleve persons; three hours.) 



(3J quarts bouillon, a large cabbage head. 2i 

 ounces butter, 2 J ounces flour. 3 or 4 tablespoon- 

 fuls of syrup, a few pepper-corns. Scotch collops, 

 or meat sausages.) 



AH green leaves and the stalk are removed from 

 the cabbage, which is cut into small pieces to be 

 fried in butter, adding some bouillon and syrup, 

 and boiling slowly, taking care that it does not 

 burn on the bottom. Afterwards, more bouillon 

 and pepper-corns are added, and the boiling kept 

 up until the cabbage is tender. In another sauce- 

 pan are baked flour and butter, with which the 



