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 consomme; 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 consomme 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 scup-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.

Consomme may be used instead of broth. If milk is used, sugar must be added.

With Macaroni A La Corinne

Set two quarts of cold water on the fire, with an ounce of salt, and two ounces of butter; at the first boil, drop into it four ounces of macaroni ; boil five minutes, and drain. Immediately drop the macaroni in boiling consomme, and boil gently till done. Drain it again and place a layer of it in the soup-dish, over the macaroni ; place a thin layer of Parmesan cheese grated ; then a layer of macedoine of vegetables; then again, a layer of macaroni, one of cheese, etc.; pour consomme to taste on the whole, and serve warm.

With Macaroni A La Medici (Also Called A La Napoli-Taine)

Proceed as for macaroni a la Corinne in every particular, with the exception that you put also in the soup-dish a layer of quenelles of chicken over that of macedoine of vegetables, and serve in the same way.

The quenelles are boiled till done, in broth in which you put a few sprigs of mignonette.

Another

Add to the above about a gill of thick tomato-sauce, just before pouring the consomme over the macaroni, etc.

Macaroni A La Romulus

Prepare eight ounces of macaroni as directed for macaroni a la Corinne; place a ayer of it in the soup-dish; then over it a layer of quenelles of chicken; over the quenelles, a thin layer of grated Parmesan cheese; then a layer of thin slices of salt beef tongue, boiled and skimmed; over the latter a layer of sweetbreads boiled in broth and cut in thin slices also; and lastly a layer of thin slices of boiled flounders. Several layers of each of the above may be placed in the soup dish, in the same order; then boiling consomme is poured over the whole; the dish is covered, put in a warm place for ten minutes, and served.

Although this dish is a regular potage, and served as such, still many Italians make a meal of it.