Mrs. Lincoln's Boston cook book

Cook the macaroni in boiling salted water, about half an hour, or until tender ; drain, pour cold water through it, to keep it from sticking together. Lay the sticks close together on a board, and divide them into eighth-inch pieces, making tiny rings, or cut them into half-inch pieces. There should be about a pint of macaroni for a quart of stock. Bring the stock to a boil ; add the macaroni, the salt, and the pepper ; then pour all into the tureen. Vermicelli Soup. 1 quart stock. | 1 teaspoonful salt. 3^ cup vermicelli. ) saltspoonful pepper. The vermicelli may be broken or not, as you please. Cook about ten minutes in boiling salted water. Drain, put it in the tureen, and pour over it the boiling stock. Spaghetti and Italian Paste may be used in the same way. Rice, Tapioca, Sago, or Barley Soup. 1 teaspoonful salt. % saltspoonful pepper. 1 quart stock. 2 tablespoonfuls either rice, barley, tapioca, or sago. Wash the grains, and cook until tender in boiling salted water ; then add them to the boiling stock. Serve with croutons. Barley should be soaked one hour, and boiled two hours or more. Vegetables and macaroni are better with beef stock ; and rice, tapioca, and barley with mutton or chicken stock. Tomato Soup with Stock. 1 quart stock. 1 teaspoonful sugar. 1 saltspoonful pepper. 1 can tomatoes. 1 teaspoonful salt. Stew the tomatoes until soft enough to strain. Rub all but the seeds through the strainer. Add the sugar, salt, The Boston Cook Book and pepper, croutons. Add all to the boiling stock. Serve with Carrot, or Crecy Soup. 1 quart rich, brown stock. 1 pint carrot. 1 teaspoonful sugar. 1 teaspoonful salt. }^ saltspoonful pepper. 1 small onion, sliced. Wash and scrape the carrot ; shave off in thin slices a pint of the outer part. Do not use the yellow centre. Cook the carrot with the onion in boiling salted water to cover, till very tender. Eub the carrot through a squash strainer. Add the stock and heat again. Add the sugar, salt, and pepper, and when hot serve immediately with croutons. Mixed Vegetable Soup. 1 cup strained tomatoes. 1 tablespoonful chopped parsley. 1 teaspoonful sugar. 1 teaspoonful salt. 1 saltspoonful pepper. 1 quart stock. 1 quart boiling water. 1 cup each chopped onion, carrot, and celery. cup each chopped turnip, parsnip, and cabbage. Use all or as many varieties of vegetables as you wish, or if you have only a few, add macaroni, rice, or barley, having in all half the amount of vegetables that you have of liquid. Chop all the vegetables fine. Cabbage, cauliflower, parsnip, potatoes, or onions should be parboiled five minutes, and drained carefully. Fry the onions and carrot ; then put all with the water and stock, and simmer until tender. Add the seasoning. Serve without straining. Always add sugar to all mixed vegetable soups. The next division of soups includes those which are thickened in various ways, and in which the meat is served with the soup ; also White Soups, and the materials to be served with soups. Caramel, for coloring Soups, etc. Melt one cup of sugar (either brown or white) with one tablespoonful of water in a frying-pan. Stir until it becomes The Boston Cook Book.