Mother Hubbard's Cupboard #249566

Beef Soup.<br><br>Boil a soup bone the day before wanting it; skim the grease off next day, and melt the jelly; add spices to taste, a little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot.<br><br>Boil three eggs hard, mash smooth, put in tureen, and pour soup over them.<br><br>Macaroni or Vermicelli Soup.<br><br>Two small carrots, four onions, two turnips, two cloves, one tablespoon salt; pepper to taste. Herbs - marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat.<br><br>Boil one-half pound macaroni until quite tender, and place in the soup tureen, and pour the soup over it - the last thing. Vermicelli will only need to be soaked a short time - not boiled.