1 quart of standard beef broth or 1 quart of stock made from left-overs, or water in which mutton has been cooked.

Onion juice. Celery salt. Fine-chopped parsley. 2 tablespoonfuls of cornstarch. 1 quart of tomatoes. Macaroni. 2 teaspoonfuls of sugar. Salt and pepper.

Press the tomatoes through a sieve; bring the pulp to a boiling point, add the cornstarch, diluted with cold water to pour, the sugar, onion juice, celery salt, and parsley, if used; let cook ten minutes and add the hot broth, season and serve. Garnish with inch pieces of cooked macaroni, or with egg balls, noodles, chicken quenelles, or yolks of egg poached in water just "off the boil."