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Vermicelli and Macaroni Soup


These soups are both made as for consommé; and to every quart of stock is added two ounces of one of these pastes blanched as follows. Put the paste into plenty of boiling water, with one tablespoonful of salt to each quart of water, and boil until tender enough to pierce with the finger nail; then drain it, and put it in cold water until required for use, when it should be placed in the two quarts of hot soup long enough to heat thoroughly before serving.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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