Macaroni Soup

1 ounce of macaroni

1 quart of stock

Salt and pepper to taste

Break the macaroni into pieces about two inches long; put it into a stewing-pan and cover it with one quart of boiling water. Boil it for twenty minutes, drain and cut each piece in two. Melt the stock, bring it to boiling point, add the macaroni, let it simmer five minutes, add salt and pepper and serve. A plate of Parmesan may be served with this if liked.

Noodle Soup (Beef)

2 quarts of stock

The quantity of noodles given in recipe for noodles

Salt and pepper

Melt the stock, then bring it to boiling point, add the noodles; boil fifteen minutes; add salt and pepper and serve at once.

If you use the bought noodles, four ounces will be sufficient. Boil and make just the same.

Onion Soup

1 large Spanish or three Bermudas 2 tablespoonfuls of butter

2 quarts of stock Salt and pepper

Peel and chop the onion into dice. Put the butter in a frying pan; when hot, add the onions and stir until a nice brown. Put the stock on to boil; when it boils, skim the onions out of butter and add them to the stock, let them simmer, for thirty minutes, add salt and pepper and it is ready to serve.

Rice Soup

. 2 tablespoonfuls of rice 1 quart of stock Salt and pepper to taste

Wash the rice and put it in a sauce-pan with one pint of boiling water, boil slowly for thirty minutes; drain and add to boiling stock. Let the whole boil five minutes, add salt and pepper and serve.

Sago Soup

2 quarts of stock

2 ounces of sago

Salt and pepper to taste

Wash the sago through several waters, then cover it with warm water and let it soak for one hour. Melt the stock and bring it to boiling point. Drain the sago, add it to the stock; let it boil slowly half an hour, stirring very often to prevent scorching. Add salt and pepper, and serve.

Sorrel Soup

2 tablespoonfuls of butter 1 pint of sorrel

1 quart of stock Yolks of two eggs

Salt and pepper to taste

Put the butter in a sauce-pan, set it on the fire, and as soon as melted, put the sorrel in, and stir one minute; then add the stock, salt and pepper; boil three minutes. Beat the yolks lightly, put them into the tureen, pour the boiling soup over gradually, stirring all the while till thoroughly mixed. Serve with croutons.

Split Pea Soup

1 pint of split peas 1 1/2 quarts of boiling water

1 quart of stock

Salt and pepper to taste

Wash the peas in cold water (rejecting those which float) and soak them over night. In the morning drain the water off and cover them again with one quart of the boiling water. Boil until tender, about one and a half hours. Now add the stock and the one pint of boiling water. Press the whole through a sieve; wash the soup kettle, return the soup, boil up once, add salt and pepper and serve with croutons. Dried pea soup may be made in exactly the same manner, using one pint of dried peas instead of the split ones.

Turkish Soup (Miss Dodd)

1 quart of stock 1/2 teacupful of rice

Yolks of two eggs

1 tablespoonful of cream

Salt and pepper to taste

Boil together for twenty minutes the rice and stock; then press them through a sieve and return them to the kettle. Beat the yolks well and add to them the cream. Add this to the stock and rice, and stir it over the fire for two minutes, but do not allow it to boil. Add salt and pepper, and it is ready to serve.

Vermicelli Soup

Vermicelli soup is made exactly the same as beef noodle soup, using four ounces of vermicelli instead of noodles.