Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

Washington.

MACARONI or VERMICELLI SOUP.

Two small carrots, four onions, two turnips, two cloves, one tablespoon salt; pepper to taste. Herbs—marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat.

Boil one-half pound macaroni until quite tender, and place in the soup tureen, and pour the soup over it—the last thing.

Vermicelli will only need to be soaked a short time—not boiled.

Ida Satterlee.

SPLIT PEAS SOUP.

One gallon of water, one quart peas soaked over night, one-quarter pound salt pork, cut in bits; one pound lean beef, cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander, and press the peas through. Return to the kettle, and add one small head celery, chopped fine, a little parsley and marjoram. Have three or four slices of bread, fried brown in butter, cut up and put in the soup when served.

Mrs. M. K. W.