263. Macaroni Clear Soup

Boil one pound of Naples macaroni in two quarts of water, an ounce of fresh butter, a little salt, and minionette pepper. When the macaroni is done, which will take about half an hour, drain it on a sieve, wash it in clear water, and then drain it upon a napkin, that it may be cut into pieces an inch long. Then put it into a soup-pot with two quarts of blond of veal, or consomme of fowl or of game, according to circumstances; let it boil ten minntes longer and serve.

264. Italian Paste Soup

Take half a pound of Italian paste, blanch or parboil it first, and afterward boil it in two quarts of bright strong consomme, as directed for vermicelli soup, and send to table.

265. Lasagnes Soup

Lasagnes are a kind of Italian paste resembling ribbons, and must be treated in exactly the same way as when using macaroni for soup, excepting that they do not require so much boiling.

266. Clear Consomme With Rice

Take half a pound of Carolina rice well picked and washed, blanch or parboil it for ten minutes, drain the water off; and after adding two quarts of good clear consomme, boil it gently by the side of the stove-fire till the grains of the rice begin to feather or separate, when it will be ready to send to table.

Observe, that broths and consommes should be always stronger when used for soups containing Italian pastes of any kind, rice, or barley : as these farinaceous substances decrease the flavor and apparent strength of soups, and render them less acceptable to the palate of the epicure - unless counteracted by increasing the strength of the consomme.

267. Clear Rice Soup With Asparagus Points

THis soup is prepared in the same way as the foregoing - with the addition of one pint of asparagus points boiled green and thrown into the soup just before sending to table.

263. Chicken And Rice Soup

Truss, boil, and cut into small members, two spring chickens; the skin should be removed, and .the pieces neatly trimmed and placed in the soup tureen, together with two quarts of clear rice soup, which should be made with chicken broth or consomme, of a light color. The seasoning of this soup must be light.

269. Cocky-Leeky Soup

Take two fowls, which truss, boil, and cut up as for the foregoing soup. To the broth they have been boiled in add two quarts of blond of veal, and in this boil (after having first parboiled them in water) the white part of a dozen leeks cut into lengths of about an inch, and these again cut lengthways into four. When the leeks have been boiled thoroughly soft in the broth, add the pieces of fowl ; and after allowing the whole to boil ten minutes longer, send to table.

Note. - This kind of soup is objected to by many who dislike the odor of leeks ; it is considered, however, to be a fine restorative, and is especially recommended to the notice of sportsmen, after a hard day's riding with the hounds, or fagging over the moors.