then lay gently on the top some small squares of toasted bread
without crust; taking care that they do not crumble down and
disturb the brightness of the soup, which should be of a clear
amber colour.


MACCARONI SOUP.

This also is made of clear gravy soup. Cut up and boil the
maccaroni by itself in a very little water, allowing a quarter of
a pound to a quart of soup. The pieces should be about an inch
long. Put a small piece of butter with it. It must boil till
tender, but not till it breaks. Throw it into the soup shortly
before it goes to table, and give it one boil up. Send to table
with it a plate or glass of rasped Parmesan or other rich cheese,
with a dessert spoon in it, that those who like it may put it into
their soup on the plate.

While the maccaroni is boiling, take care that it does not get
into lumps.


RICH MACCARONI SOUP.

Take a quart of clear gravy soup, and boil in it a pound of the
best maccaroni cut into pieces. When it is tender, take out half
of the maccaroni, and add to the remainder two quarts more of the
soup. Boil it till the maccaroni is entirely dissolved and
incorporated with the liquid. Strain it; then return it to the
soup-pan, and add to it the remainder of the maccaroni, (that was