Vermicelli Soup.
Take the fat from the top of your soup-stock; dip out rather more than half. Add a little seasoning to that which remains, and return to the ice. Should the weather be very warm it will be wise to heat all together, and then divide, returning the smaller portion to the ice. Warm the stock designed for to-day with the remains of yesterday’s tomato sauce; and when it begins to boil, strain through thin, coarse muslin. Put back over the fire, and take off all the scum that rises in ten minutes’ boil. Then put in a scant cupful of vermicelli, which has been broken up small, boiled five minutes in very hot water, and drained. Simmer five minutes, and pour out.