CAULIFLOWERS AND CABBAGES. 85 



soup is thickened. To be served with Scotch col- 

 lops, or with sausages, cut into slices. 



For persons with whom the cabbage does not 

 agree, it is advisable to boil the cabbage in water 

 before it is cut to pieces and used. 



PLAIN CABBAGE SOUP. 

 ( Very popular in Denmark.) 



Boil fresh, lean bacon, or the back of a pig, and 

 skim until the soup is clear; then put into the 

 boiling soup a quartered or smaller cut cabbage, 

 from which the outer loose leaves and the stalk 

 have been cut away, and boil until meat and cab- 

 bage are both very tender. Various vegetables 

 are put in to boil with the cabbage, as fine, sweet 

 carrots, potatoes, leeks, parsnip and parsley root, 

 and some celeriac ; salt to taste, and a few pepper- 

 corns. The meat and the cabbage soup are to be 

 served together. 



This is to many persons a favorite meal, and it 

 is, at the same time, cheap and nourishing. 



To improve the taste and increase the digesti- 

 bility of cabbage, it must always be boiled very 

 tender. 



