VERMICELLI SOUP.— Procure a shin of beef cut in 3 or 4 pieces, wash it very clean and put it in a soup kettle, with any trimmings you may have of meat, or poultry, such as necks, giz- zards, livers or feet; put on them a gal. of cold water, season with pepper and salt; add a large carrot, grated, a head of celery, 2 tur- nips and 2 onions, a bunch of pot herbs and J^ a can of tomatoes; bring to boil, skim well, and set aside to simmer for 5 hrs. or more, if the meat is not boiled from the bones; then strain off. and set away until next day; then take off all the fat and set it over the fire an hr. before dinner; when it boils, add % of a lb. of either macaroni or vermicelli✪ Vermicelli Soup, broken short, boil IS minutes, and serve. — Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111. VARIATION I. — Break 6 oz. of vermicelli in pieces. Boil un- til nearly cooked in boiling water and salt, about 15 minutes. Drain and add it to 3 pts. of boiling nut-meal stock. Boil till done, or about J^ hr. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION II. — A knuckle of lamb, a small piece of veal, and water to cover well; when well cooked, season with salt and pepper, herbs to taste, and a small onion, to which may be added Halford or Worcestershire sauce, about a tablespoon. Have ready % lb. vermicelli, which has been boiled tender; strain soup from the meat, add the vermicelli, let it boil well, and serve. — Mrs. K. Harrington, 56 E. Elm St., Chicago, 111. VARIATION III.— Boil ^ lb. of vermicelli until tender, then add 1 qt. of any kind of meat stock, boil together for a few min- utes, and season to taste. — Mrs. Joshua Harper, 5642 Forest Ave., Chicago, 111. WINE SOUP.— Take a large, fat fowl, either chicken, duck or goose, an old one preferred. Cut it up and break the l^ones and 216 SOUP boil 2y2 hrs. in a gal. of water, or until the fowl is thoroughly done. Add a little allspice and a blade of mace ^^ hr. before it is done. Have ready a cup of well-browned flour, mix into a smooth paste with a little of the soup before adding it to the kettle, having first taken out the fowl. Crumble the yolks of 6 hard boiled eggs, and add them IS minutes before the soup is taken off. Just as it is ready to be served pour in a large wineglass of sherry or Madeira wine✪ Wine Soup. —Mrs. Hattie Hargrow, 3719 S. Dearborn St., Chicago, 111. WHITE SOUP.— Cut up 1 large chicken, put it into a soup pot with % gal. cold water and 1 lb. of veal from the leg, cut in squares. When meat is quite done and tender, take out of the soup and grind it in a meat cutter; with this mix 1 pt. of bread crumbs which have been soaked in 1 pt. of boiling milk and the yolks of 6 hard-boiled eggs made into a smooth paste with a little cold water and a ^2 teaspoon of the extract of almonds. Strain the soup, removing the chicken and veal, and mix very gradually with the paste, putting only a little of the hot liquid on at a time. Put the soup back on the stove and bring to a slow boil for a few minutes, and just before serving pour into the soup a pt. of heated cream✪ White Soup. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

AI-modernized reading of the original text

VERMICELLI SOUP.— Procure a shin of beef cut in 3 or 4 pieces, wash it very clean and put it in a soup kettle, with any trimmings you may have of meat, or poultry, such as necks, gizzards, livers or feet; put on them a gal. of cold water, season with pepper and salt; add a large carrot, grated, a head of celery, 2 turnips and 2 onions, a bunch of pot herbs and J^ a can of tomatoes; bring to boil, skim well, and set aside to simmer for 5 hrs. or more, if the meat is not boiled from the bones; then strain off. and set away until next day; then take off all the fat and set it over the fire an hr. before dinner; when it boils, add % of a lb. of either macaroni or vermicelli, broken short, boil IS minutes, and serve. — Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111. VARIATION I. — Break 6 oz. of vermicelli in pieces. Boil until nearly cooked in boiling water and salt, about 15 minutes. Drain and add it to 3 pts. of boiling nut-meal stock. Boil till done, or about J^ hr. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION II. — A knuckle of lamb, a small piece of veal, and water to cover well; when well cooked, season with salt and pepper, herbs to taste, and a small onion, to which may be added Halford or Worcestershire sauce, about a tablespoon. Have ready % lb. vermicelli, which has been boiled tender; strain soup from the meat, add the vermicelli, let it boil well, and serve. — Mrs. K. Harrington, 56 E. Elm St., Chicago, 111. VARIATION III. — Boil 1/2 lb. of vermicelli until tender, then add 1 qt. of any kind of meat stock, boil together for a few minutes, and season to taste. — Mrs. Joshua Harper, 5642 Forest Ave., Chicago, 111. WINE SOUP.— Take a large, fat fowl, either chicken, duck or goose, an old one preferred. Cut it up and break the l^ones and boil 2 1/2 hrs. in a gal. of water, or until the fowl is thoroughly done. Add a little allspice and a blade of mace 1/2 hr. before it is done. Have ready a cup of well-browned flour, mix into a smooth paste with a little of the soup before adding it to the kettle, having first taken out the fowl. Crumble the yolks of 6 hard boiled eggs, and add them IS minutes before the soup is taken off. Just as it is ready to be served pour in a large wineglass of sherry or Madeira wine. —Mrs. Hattie Hargrow, 3719 S. Dearborn St., Chicago, 111. WHITE SOUP.— Cut up 1 large chicken, put it into a soup pot with % gal. cold water and 1 lb. of veal from the leg, cut in squares. When meat is quite done and tender, take out of the soup and grind it in a meat cutter; with this mix 1 pt. of bread crumbs which have been soaked in 1 pt. of boiling milk and the yolks of 6 hard-boiled eggs made into a smooth paste with a little cold water and a ^2 teaspoon of the extract of almonds. Strain the soup, removing the chicken and veal, and mix very gradually with the paste, putting only a little of the hot liquid on at a time. Put the soup back on the stove and bring to a slow boil for a few minutes, and just before serving pour into the soup a pt. of heated cream. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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