THE TASTE OF HISTORY

The frost is on the pumpkin, when thoughts turn to vittles that are not only warm, but comforting.

"Every set of dishes in our grandmothers' young days included a soup tureen," the Ladies Village Improvement Society 70th Anniversary cookbook pointed out. "It came very handy for a substantial beef and vegetable stew with dump lings" - or a

CABBAGE SOUP

6 leeks, white part only
1 cup heavy cream
1/2 medium green cabbage
4 medium thin-skinned potatoes, peeled
1 to 2 sticks butter
Salt and pepper

Core the cabbage and cut into large pieces. Steam it in one stick of melted butter until it wilts - 10 minutes or so.

Cut the potatoes and leeks into large dice, and add them to the cabbage. Add one and a half quarts of boiling water with one or two chicken bouillon cubes dissolved in it, to the pot.

Cook until all is tender, about 20 minutes.

Remove from fire, add cream and salt and pepper to taste. More butter can be added, too.

This soup is better the day after it is made.

Mrs. Peter Dohanos