Put a quart of clear stock into a stewpan upon the fire, and when boiling, add two ounces of vermicelli; boil gently ten minutes, and it is ready to serve.

* See page 38.

Italian Paste Soup

Procure some small Italian paste, in stars, rings, or any other shape, but small; put on a quart of stock, and when boiling, add two ounces of the paste; boil twenty minutes, or rather more, when it is ready to serve.

Semolina Soup

Take one quart of stock, and when boiling add two table-spoonfuls of semolina; boil twenty minutes, and it is then done. Proceed the same also with tapioca and sago.

Macaroni Soup

Boil a quarter of a pound of macaroni in a quart of water for ten minutes, then strain it off, and throw it into two quarts of boiling stock; let simmer gently for half an hour, when serve with grated cheese, separately.

Rice Soup

Wash well two ounces of the best Patna rice, strain off the water, put the rice into a stewpan, with a quart of cold stock, place it upon the fire, and let simmer about half an hour, until the rice is very tender, but not in pulp.