Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

with a quart of boiling water. Let all cook gently for three-quarters of an hour, then stir in slowly a cupful of boiling milk, thickened with a tablespoonful of flour rubbed into one of butter. Turn at once into a heated tureen. A delightful summer soup. Artichoke soup Wash, pare and quarter one dozen large Jerusalem artichokes and lay in cold water for an hour. Put over the fire with enough cold water to keep them from burning and cook five minutes after they begin to boil. Drain off the water, put the artichokes into the inner vessel of the double boiler with one quart of milk and a pinch of soda, and cook until tender. Press the pulp through your vegetable press; put it again into the boiler and thicken with one tablespoonful, each, of butter and flour, first cooked together to a white roux. Season with salt and cayenne and serve with fried bread dice. Vermicelli soup (Contributed) Bring to a boiling point two quarts of soup stock. Add four ounces of vermicelli and boil hard for twenty minutes. Season with pepper and salt and serve at once. Macaroni soup (Contributed) Cook one ounce of macaroni in boiling water for twenty minutes. Drain and cut into little rings. Bring one quart of stock to the boiling point. Add the macaroni and let simmer five minutes. Salt and pepper to taste. Lima bean soup (Contributed) Cook the beans in thin soup stock until they fall to pieces. Pass through the purée strainer. Add enough thin cream or rich milk to make the soup the proper consistency. Season to taste, reheat and serve at once. Noodles for soup Beat an egg with a pinch of salt, then stir into it gradually enough flour to enable you to knead it to a firm dough. Lay this on the floured pastry board, roll very, very thin, and cut into strips of a half-inch in width. Leave these long strips on the board for a few minutes until so dry that they may be rolled up loosely, as tape is rolled. These can