Macaroni Soup.
1-1/2 pints of clear soup.
4 sticks of macaroni.
1 teaspoonful of salt.
Break the macaroni into small pieces and throw it into one quart of boiling water containing the teaspoonful of salt. Let it boil for twenty-five minutes with the cover off the stewpan. Drain off the water and add the macaroni to the hot stock. Cover, and cook for ten or fifteen minutes, being careful to have the soup only bubble at one side. It may require a little more salt and pepper.
Vermicelli and any of the smaller forms of Italian paste may be added to the clear stock and cooked gently for about twenty minutes.
Rice Soup.
Wash two tablespoonfuls of rice and cook it the same as the macaroni; then drain it, and add to the pint and a half of hot stock. Cook the mixture gently for ten minutes.
Beef Soup.
2 pounds of beef from the round.