Italian Minestra Soup.
Strain the stock reserved for to-day from the bones, after taking the fat from the top. Never neglect this. Greasy soups are not good, and plenty of dripping may be thus obtained for kitchen use. Heat the soup, season to taste, and add a little more than half a cupful of minestra, by some known as Italian Paste. It can be had at the best grocers in various shapes—like wheat-grains, in small squares, or in stars, circles, letters, etc. Simmer twenty minutes, and pour out. The minestra should be tender, but not broken.