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When using the hearts of cabbage-lettuce for salad, prepare soup from the best outside leaves.

Wash well lettuce leaves and parsley, add onions and carrots, pour over them the water and cook until the vegetables are soft enough to put through a strainer. (The pulp should be scraped from strainer and used.) Thicken this liquid with blended flour and water, let boil, then gradually add scalded milk.