Cabbage Soup
1 cabbage shredded 1 tablespoon chopped parsley 1 pint milk 1 1/2 tablespoons semolina 1 1/2 ounces butter 2 small onions 1 1/2 pints boiling water 1/2 teaspoon salt 1/4 teaspoon pepper Remove the outer leaves from the cabbage; cut it in half, and soak in cold water one hour, then cut out the stalk, shred the cabbage finely, and put into the saucepan with the boiling water, the milk, the onion, the parsley chopped very fine, the butter, pepper and salt.
Let these come to the boiling point, and cook for one hour; sprinkle in the semolina, stirring constantly, and then boil ten minutes longer. Serve very hot with toasted bread, cut in squares. This soup is improved by straining, then put in a saucepan and reheat.