Macaroni Soup.
Heat the contents of your stock-pot to boiling, after adding a pint of hot water. Cook a few minutes; strain off as much broth as you want for to-day, and return the rest to the jar when you have scalded it well. Put in more pepper and salt, and put by for future soups.
Heat and season the soup left out for to-day; add a handful of macaroni, broken short, and cooked twenty minutes in hot, salted water. Simmer five minutes.