Cabbage Soup Recipe #1

1 fair-sized cabbage, a large Spanish onion,
1-1/2 oz. of butter, pepper and salt to taste,
1/2 salt spoonful of nutmeg,
1-1/2 pints of milk,
2 tablespoonfuls of Allinson fine wheat meal.

After 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 it 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, or Allinson plain rusks.