Show the household 0 dy by LYDIA LE BARON WALKER soups are welcome at winter meals whether served at mid day or night sometimes a soup can be so hearty that it can form the main course for a family luncheon or supper chowders are among these hearty soups one could scarcely eat a full course dinner after a good serving of clam fish or even corn chowder there are certain european soups which are of like hearty substance one of this kind Is given today gives directions for the malting making of sausages which are among the ingredients however as sausages are seldom homemade home made in america and are easily obtainable this recipe will be omitted fore the so soup up Is poured over over fried sausages a the abaye quantity of soup calls for 18 sausages the size of a cob nut this Is a hazelnut linzel nut an ordinary sausage link would supply three or four of these nut size pieces according to the size of the link or sausage meat can be shaped into little balls or ovals if links are used cut them after frying before pouring the soup over them either kind of sausages should be fried a delicate brown in a little butter put them in the soup tureen or divide them equally an put each group in its serving soup plate 0 dell bell syndicate S service hm the sausages certainly sound tempting russian cabbage soup 2 onions diced dicea va a cupful butter 1 small white heart cabbage cut into shreds I 1 tablespoonful flour dash of pepper and also nutmeg 2 quarts consomme A dash of minced tarragon leaves leai es A few drops of 0 lemon juice melt the butter in a sauce pan an and d saute the onion until light brown add the shredded cabbage and saute this also very ery slowly so that it takes about 10 minutes stir in the lour flour and add gradually the consomme which may be any clear soup it could be full flavored not merely thin and watery stir nil all well together shaking in th the pepper and nutmeg simmer very cry gently for 1 hours skim off the fat put in the tarragon and lemon just be |