With new Carrots.—Take small, young carrots, clean and wash them, then blanch them for about five minutes. Set them on the fire, cover with broth or consommé; boil gently till done, and serve.
Another.—With carrots and peas. Proceed as above till the carrots are half done, then add blanched green peas; finish the cooking, and serve.
Another.—Make as the above, but using one or two heads of cabbage-lettuce, blanched for two minutes, instead of green peas.
Fancy Potage.—Take twelve very small rolls; cut off one end and remove all the soft part of it; fill them with quenelles of chicken; replace the piece cut off as well as possible; place them in the soup-dish; pour boiling consommé or good broth over them; cover the dish for ten minutes, and serve warm.
With Vermicelli.—Drop the vermicelli in boiling water, and in which you have put a little salt; boil ten minutes, drain, drop again in cold water, drain again and put it in boiling broth; boil ten minutes; add salt to taste, and serve.
With Macaroni.—Proceed as for vermicelli in every particular, except that it takes twice as long to cook.
With Macaroni and Cheese.—Proceed as for the above, and when done, put grated cheese in the soup-dish, turn the macaroni over it, and serve.
With Italian Pastes.—No matter of what shape are the pastes, proceed as for vermicelli; the only difference is in the time of cooking, which depends on the size.
Consommé may be used instead of broth. If milk is used, sugar must be added.