Neapolitan Soup

Cut into rather small pieces, one-fourth of a raw chicken, put them into a saucepan with one ounce of butter, one ounce of lean raw ham, half a green pepper, half of a sliced onion and one sliced carrot, and stew gently for ten minutes; then moisten with three pints of white broth, season with one-half tablespoonful of salt, one teaspoonful of pepper and add one tablespoonful of raw rice. Let it simmer for fifteen minutes, or until about half-cooked, then put in one ounce of macaroni in small pieces, and half of a tomato. Boil again for ten minutes, and serve with two tablespoonfuls of grated cheese separately.

Noodle Soup

Beat well the yolks of four eggs in two tablespoonfuls of water and one saltspoonful of salt, whip the white of one egg separately, add it to the rest and sift in gradually, stirring at the same time, a sufficient quantity of finely sifted flour to make a stiff paste. When quite smooth lay the paste on a floured board and roll out very thinly. Cut the paste into diamond-shaped pieces, put them on a cloth and keep them in a warm place until dry. Prepare some nicely flavored clear soup and when it is boiling very fast throw in the pieces of paste and boil for ten to fifteen minutes. Pour the soup in a soup tureen and serve while very hot, with a plate of Parmesan cheese.