Cabbage Soup
1 fair-sized cabbage
1 large Spanish onion
1-1/2 oz butter
1 tsp salt
1 tsp nutmeg
3 cups milk
2 Tbs wheat mealAfter 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 until 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.
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