MEXICAN NOODLE
Use two quarts of any clear stock. For the paste, take a small cupful of grated Parmesan cheese, one of flour, and a little salt and cayenne; beat four eggs and add slowly, also a half-cupful of cream, making a rather thin batter. Have the stock boiling, and let this batter run into it through a very small but coarse sieve. It will make long strings which must boil ten minutes.
RANCHEROS
Fry a large cupful of minced vegetables, mostly onions, in a small cupful of butter. When a light brown, mix in a small cupful of flour and set the pan in the oven for the mixture to brown through without burning. Then scrape the contents of the pan into three quarts of soup stock and add two cupfuls of dry stewed tomatoes, eight cloves, half a bay-leaf and a teaspoonful of chopped chile pepper. Cook an hour, skimming the top occasionally and season well with salt.
FISH