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Cabbage and Bacon Soup.

TO MAKE TWO QUARTS.

Ingredients.

2 or 3 Savoys or Cabbages. Bouquet garni. 3/4 lb. of Bacon.

Method.

1. Take two or three young summer cabbages or savoys, remove the outside leaves. 2. Wash them in plety of salt and water. 3. Cut them across into pieces three quarters of an inch in length, and remove the hard stalk. 4. Take three quarters of a pound of fat bacon or salt-pork, scrape it clean. 5. Cut it down to the rind into fillets three-quarters of an inch in section, do not cut the rind which is to hold the meat together; the fillets are easily removed with the ladle when serving the soup. 6. Place the bacon rind downwards in the saucepan. 7. Add a muslin bag with a teaspoonful of whole pepper, two cloves and three allspice, and a bouquet garni. 8. Add the cabbage. 9. Cover well with cold water. 10. Let it come to the boil. 11. Skim. 12. Let the contents simmer till the cabbages are tender. Towards the end, add salt if necessary. Serve with slices of bread in the tureen.

PRECAUTI0NS.-Young cabbages and young bacon.

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