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For general directions about making soup stock, or bouillon, as the French call it, read No.115, the quantities to be according to the number of people.

The stock having been strained into a clean soup pot a number of simple soups without names can be made by even inex perienced persons by adding a mixtur of vegetables chopped or cut small and either rice, barley, macaroni or nudels or the following: Take 6 quarts stock.

5 cups minced vegetables - being cabbage, onion, turnip, carrot, celery, squash, pumpkin, part or all as may suit.

6 ounces or 2 or 3 cups vermicelli broken small.

Boil and season. It will be thick enough if cooked until the vermicelli is well done.