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1 cauliflower, broken in pieces
3 whole peppers (peppercorns)
2 whole allspice
1 to 2 tsp. salt
1/2 tsp. caraway seed
4 beef bouillon cubes
2 to 3 ounces of egg noodles
1/4 tsp. ginger
1/2 tsp. mace or nutmeg
1/2 tsp. black pepper
1 sm. onion
1 heaping wooden spoon of margarine
Put cauliflower, pepper, allspice, tomato (cut in wedges) beef cubes, salt, and caraway seed in 7 to 8 cups of water. Boil for 10 to 12 minutes or until cauliflower is tender. Add noodles and boil until done. Chop onion and fry in margarine. Add this to soup, then add ginger, nutmeg, and black pepper.
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