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ininced. 2 large onions or 4 medium ones. 3 level tablespoonfuls fat, butter, or a mixture of the two. 3 pints boiling water, or water CABBAGE AND POTATOES SOUP. pint boiled cabbage, finel/ 1 teaspoonful salt. teaspoonful pepper. 1 3 medium-sized potatoes. IX level tablespoonfuls butter, or milk and water, boiling drippings, or other fat. hot. Peel the potatoes, cover with boiling water and cook until tender usually 30 minutes/ pour off the water and mash until fine and light. Add the cabbage, butter or other fat, and seasoning, then slowly add the hot milk and water and boil up well. If a thinner soup is requr ed the amount of milk or milk and water can be increased. If liked, an onion cut up fine and cooked in a little water may be added to the soup to give additional flavor, or grated cheese may be served with it. Kale, turnips, or a mixture of vegetables can be substituted for the cabbage, if desired, and this is a good way to use up left-over vegetables. ONION SOUP. Yi pints milk, whole or skim 1 x/i and skim milk (half and half). Melt the fat and when hot put in the onions, which have been cut up fine cook slowly until the onions are soft, then over a hotter fire until the onions are brown but not at all burned. Add the boiling water or water and milk, thicken with the flour stirred up in a little cold water, if it is desired to give the soup a little more "dody boil up well and serve. It is a common custom to pour the soup over pieces of browned bread before serving A mild cheese, grated is a good addition to the soup, particularly if it is made with water. 31. teaspoonfuls salt. level teaspoonful pepper. 2 tablespoonfuls flour for thicking, if desired.