(Contributed)
Bring to a boiling point two quarts of soup stock. Add four ounces of vermicelli and boil hard for twenty minutes. Season with pepper and salt and serve at once.
Macaroni soup
(Contributed)
Cook one ounce of macaroni in boiling water for twenty minutes. Drain and cut into little rings. Bring one quart of stock to the boiling point. Add the macaroni and let simmer five minutes. Salt and pepper to taste.
Lima bean soup
(Contributed)
Cook the beans in thin soup stock until they fall to pieces. Pass through the purée strainer. Add enough thin cream or rich milk to make the soup the proper consistency. Season to taste, reheat and serve at once.
Noodles for soup
Beat an egg with a pinch of salt, then stir into it gradually enough flour to enable you to knead it to a firm dough. Lay this on the floured pastry board, roll very, very thin, and cut into strips of a half-inch in width. Leave these long strips on the board for a few minutes until so dry that they may be rolled up loosely, as tape is rolled. These can be dried in a colander near the range and kept for soup. They are to be dropped into the boiling soup and cooked for fifteen minutes. You may keep them in a tin box in a dry place for days.