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Cabbage Soup

Take a large cabbage, three carrots, two onions, five slices lean bacon, salt and pepper to taste, two quarts of medium stock. Scald the cabbage, cut it up and drain it. Line the stewpan with the bacon, put in the cabbage, carrots and onions. Moisten with skimmings from the stock. Simmer very gently until the cabbage is tender. Add the stock, stew softly for half an hour, and carefully skim off every particle of fat. Season and serve. It takes one hour and a half to cook. This is a splendid soup for cool weather, and this quantity is sufficient for eight persons.