Macaroni Soup
is only an addition of macaroni to the stock-jelly. However, boil the macaroni first in salted water. When done, drain it, and cut it into about two or three inch lengths. Put these pieces into the soup when it is simmering on the fire, then serve it a few minutes after. Many send, at the same time, a plate of grated cheese. This is passed, a spoon with it, after the plates of soup are served, each person adding a spoonful of it to their soup, if they choose. They probably will not choose it a second time.
Vermicelli Soup
is made exactly as macaroni soup, only the vermicelli is not cut, and, if very little of it is used, it may be boiled in the soup. Often the stock for vermicelli is preferred made of veal and chicken, instead of beef; however, either is very good. Grated cheese may also be served with it.
Noodles (Eleanore Bouillotat).
Three delicious dishes may be made from this simple and economical receipt for noodles:
To three eggs (slightly beaten), two table-spoonfuls of water, and a little salt, add enough flour to make a rather stiff dough; work it well for fifteen or twenty minutes, as you would dough for crackers, adding flour when necessary. When pliable, cut off a portion at a time, roll it thin as a wafer, sprinkle over flour, and, beginning at one side, roll it into a rather tight roll. With a sharp knife, cut it, from the end, into very thin slices (one-eighth inch), forming little wheels or curls. Let them dry an hour or so. Part may be used to serve as a vegetable, part for a noodle soup, and the rest should be dried, to put one side to use at any time for a beef soup.
To serve as a Vegetable.
Three cupfuls of fresh noodles, three quarts of salted boiling water, bread-crumbs, butter size of an egg.
Throw a few of the noodles at a time into the boiling salted water, and boil them until they are done, separating and shaking them with a large fork to prevent them from matting together. Skin them out when done, and keep them on a warm dish in a warm place until enough are cooked in a similar manner. Now mix the butter (in which the bread-crumbs were fried) evenly in them; put them on the platter on which they are to be served, and sprinkle over the top bread-crumbs fried or sautéd in some hot butter until they are of a light-brown color. This is a very good dish to serve with a fish, or with almost any meat, or it can be served as a course by itself; or the noodles can be cooked as macaroni, with cheese.