Cabbage Soup
(Sicily.) Trim and slice a nice head of cabbage, parboil it, and drain it and chop it finely. Fry it in an ounce of butter; add a tablespoonful of flour, salt, pepper, and 1 quart of veal broth. Simmer 1 hour, press it through a sieve, add 1 pint of hot milk, season it, and serve with croutons.