Required: For one quart of boiling clear soup allow: Half a gill of cooked Italian paste.

Have ready a pan of boiling stock or slightly salted water, put in the Italian paste, and let it cook from ten to fifteen minutes, or until it is quite tender. Drain off all water (this is best done by pouring it into a sieve), then pour some hot water over the paste to wash off any loose particles which otherwise might cloud the soup. Boil the clear soup, see that it is nicely seasoned, add the Italian paste, and serve in heated cups.

' Italian paste " is the same substance as macaroni, but is cut into small fancy shapes, and is sold by all grocers. It makes a pretty and effective garnish for soup.