Take any kind of meat or chicken, or both (that used for making the soup will answer); chop it very fine; season it with pepper, salt, a little chopped parsley and thyme, or a little parsley and fried onion, or with thyme, or parsley alone, a little lemon-juice, and grated peel. Break in a raw egg, and sprinkle over some flour; roll them in balls the size of a pigeon's egg. Fry or saute them in a little butter, or they may be cooked in boiling water; or they may be egged and bread-crumbed, and fried in boiling lard. This is the most simple receipt. The French take much trouble in making quenelles, etc., for soup. Or,

A simple and delicious addition is that of four or five table-spoonfuls of stewed tomatoes.

Macaroni Soup is only an addition of macaroni to the stock-jelly. However, boil the macaroni first in salted water. When done, drain it, and cut it into about two or three inch lengths. Put these pieces into the soup when it is simmering on the fire, then serve it a few minutes after. Many send, at the same time, a plate of grated cheese. This is passed, a spoon with it, after the plates of soup are served, each person adding a spoonful of it to their soup, if they choose. They probably will not choose it a second time.

Vermicelli Soup is made exactly as macaroni soup, only the vermicelli is not cut, and, if very little of it is used, it may be boiled in the soup. Often the stock for vermicelli is preferred made of veal and chicken, instead of beef; however, either is very good. Grated cheese may also be served with it.