MACARONI or VERMICELLI SOUP.
Two small carrots, four onions, two turnips, two cloves, one tablespoon salt; pepper to taste. Herbs—marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat.
Boil one-half pound macaroni until quite tender, and place in the soup tureen, and pour the soup over it—the last thing.
Vermicelli will only need to be soaked a short time—not boiled.
Ida Satterlee.