2 tablespoonfuls of corn-starch.
1/2 pint of broken macaroni.
1 tablespoonful of butter.
The stock can be made with any bits of dry hard meat, or the bones from roasted or broiled meat; or one can take the water in which a fowl was boiled.
Put the tomatoes and stock in a stewpan and set on the fire. Mix the corn-starch with the cold water, and stir into the boiling liquid. Add also the sugar, salt, and pepper.
Put the macaroni in a stewpan with a quart of boiling water and boil for twenty minutes. Pour off the water, and put the macaroni in the soup. Add the butter at the same time, and cook for ten minutes longer.
If the soup be preferred smooth, it can be strained before the macaroni is added.
Corn Soup.
1/2 can of corn.
1-1/2 pints of milk.