ode_.--Chop the cabbage very fine, thicken the water with oatmeal, put
in the cabbage and butter, or dripping; season and simmer for 1-1/2
hour. It can be made sooner by blanching and mashing the greens, adding
any good liquor that a joint has been boiled in, and then further
thicken with bread or pounded biscuit.

_Time_--1-1/2 hour. _Average cost_, 1-1/2d. per quart.

_Seasonable_ all the year, but more suitable in winter.

_Sufficient_ for 8 persons.

THE SAVOY.--This is a close-hearted wrinkle-leaved cabbage,
sweet and tender, especially the middle leaves, and in season
from November to spring. The yellow species bears hard weather
without injury, whilst the _dwarf_ kind are improved and
rendered more tender by frost.

PARSNIP SOUP.

141. INGREDIENTS.--1 lb. of sliced parsnips, 2 oz. of butter, salt and
cayenne to taste, 1 quart of stock No. 106.

_Mode_.--Put the parsnips into the stewpan with the butter, which has
been previously melted, and simmer them till quite tender. Then add
nearly a pint of stock, and boil together for half an hour. Pass all
through a fine strainer, and put to it the remainder of the stock.
Season, boil, and serve immediately.

_Time_.--2 hours. _Average cost_, 6d. per quart.

_Seasonable_ from October to April.

_Sufficient_ for 4 persons.

THE PARSNIP.--This is a biennial plant, with a root like a
carrot, which, in nutritive and saccharine matter, it nearly
equals. It is a native of Britain, and, in its wild state, may
be found, in many parts, growing by the road-sides. It is also
to be found, generally distributed over Europe; and, in Catholic
countries, is mostly used with salt fish, in Lent. In Scotland
it forms an excellent dish, when beat up with butter and
potatoes; it is, also, excellent when fried. In Ireland it is
found to yield, in conjunction with the hop, a pleasant
beverage; and it contains as much spirit as the carrot, and
makes an excellent wine. Its proportion of nutritive matter is
99 parts in 1,000; 9 being mucilage and 90 sugar.

PEA SOUP (GREEN).

142. INGREDIENTS.--3 pints of green peas, 1/4 lb. of butter, 2 or three
thin slices of ham, 6 onions sliced, 4 shredded lettuces, the crumb of 2
French rolls, 2 handfuls of spinach, 1 lump of sugar, 2 quarts of common
stock.

_Mode_.--Put the butter, ham, 1 quart of the peas, onions, and lettuces,
to a pint of stock, and simmer for an hour;