VERMICELLI SOUP.
Ingredients.—¼ lb. of vermicelli, 2 quarts of clear gravy stock. Mode.—Put the vermicelli in the soup, boiling; simmer very gently for ½ an hour, and stir frequently. Time.—½ an hour. Average cost, 1s. 3d. per quart. Seasonable all the year. Sufficient for 8 persons.