MACARONI SOUP.
One gallon soup stock, five sticks macaroni, one onion. Season with salt and pepper. Boil well. — Mrs. Hugh Parry.
VEAL SOUP.
Two legs of veal, put on with boiling water and skimmed; when skimmed, add butter. Prepare rice by boiling. When the soup is done, remove bone and meat, strain, add rice, and let come to a boil. Beat yolk of egg in dish with a little water, add chopped parsley, little nutmeg; then pour over soup and serve.
RICE SOUP.
One quart of water, one-fourth cup of rice, piece of butter, yolk of egg, chopped parsley, little nutmeg. Stir the yolk of the egg, add parsley and nutmeg; pour over the soup and serve.