Modern cookery for private families

to blanch the vermicelli, then to drain it well, and to stew it for a shorter time in the soup; the quantity also, must be reduced quite two ounces, to suit modern taste. Footnote 18: When of very fine quality, the vermicelli will usually require less boiling than this. We have named to the reader, in another part of the volume, Mr. Cobbett, 18, Pall Mall, as supplying all the Italian pastes extremely good. There are, of course, _many_ other houses in London where they may be procured equally so; but in naming Mr. Cobbett, who is personally unknown to us, we merely give the result of our own experience of many years. Some articles of _very_ superior quality purchased for us at his warehouse by a person merely commissioned to procure the best that could be had “_from Town_,” first directed our attention to his house (a long established one, we believe), which is justly noted, especially amongst affluent country families, for the excellence of the goods which it sends out. We give this explanation, because it seems invidious to select, from the large number of deservedly celebrated establishments of the same class which are to be found here, any _one_ in particular for mention in a work of this nature. Bouillon, or gravy soup, 3 quarts; vermicelli, 6 oz.; 30 minutes. Or, soup, 3 quarts; vermicelli, 4 oz.; blanched in boiling water 5 minutes; stewed in soup 10 to 15 minutes. SEMOULINA SOUP. (_Soupe à la Sémoule._) Semoulina is used in the same way as the vermicelli. It should be dropped very lightly and by degrees into the boiling soup, which should be stirred all the time it is being added, and very frequently afterwards; indeed, it should scarcely be quitted until it is ready for table. Skim it carefully, and let it simmer from twenty to five-and-twenty minutes. This, when the semoulina is good and fresh, is, to our taste, an excellent soup. Soup, 3 quarts; semoulina, 6 oz.; nearly, or quite 25 minutes. MACARONI SOUP. Throw four ounces of fine fresh[19] mellow Naples maccaroni into a