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Cabbage Soup

Take a good white heart cabbage, wash and trim off the outer leaves, chop it into fine shreds, and put it in a stewpan with a quart of water, boiling until quite tender. Put the cabbage and the water into a quart of mutton broth, adding salt and pepper to taste, and boil once more. When ready to be served, stir in a teaspoonful of fresh butter and two or three small lumps of sugar. The soup should be quite thick.