Macaroni Soup

Ingredients

• 1 c. stock
• 1 tsp. salt
• ^ stick macaroni
• 1 spk. pepper

Method

1. 1

   Cook the macaroni in boiling salted water for about half an hour until tender.

2. 2

   Drain, cut into thin slices or rings, and add to the soup tureen with salt and pepper.

3. 3

   Pour boiling stock over it.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 122. The excerpt below is the record exactly as published.

1 tsp. salt. 1 tsp. mixed sweet herbs. 4 peppercorns. 2 tbsp. each vegetable cut fine. 4 whole cloves. If allspice, mace, and celery seed be used, less of each spice will be required. The herbs are whole thyme, mar- joram, summer savory, and bay leaves. Strip off the leaves and blossoms, break the small stalks in tiny pieces, mix them, and keep them in a tin box. Use a teaspoon of the mixture, not of each herb. The vegetables generally used are onion, carrot, turnip, celery, and parsley. If you have only two kinds, use more of each. They only give addi- tional flavor to the broth. When it is desired to eat them with the soup, cook them separately, and add to the soup just before serving. There are soups in which parts of the meat are served 234 SCHOOL KITCHEN TEXTBOOK with the broth. These are made from chicken, veal, ox- tails, and calf's head. The meat is not cut as small as when it is to be used for stock. As soon as it is tender, it is removed and added to the strained stock just before serving. Soups made from light meats, veal and chicken, and from fish, are often made richer by the addition of eggs, or thick- ened with white sauce. Recipe, No. 158. Condensed Recipe for Soup Stock 2 lbs. hind shin of beef. 2 tsp. salt. 2 qts. cold water. 1 small onion. 6 whole cloves. | " carrot. 6 peppercorns. | ** turnip. 1 bunch of sweet herbs. 1 sprig parsley. Wipe and cut the bones and meat into small pieces. Put the marrow, bones, and cold water into the kettle. Soak one half hour before heating. Add spices, herbs, and the vegetables cut fine. Simmer six or seven hours and strain. When needed for soup remove the fat ; heat the stock to the boiling-point ; and season to taste. LESSON XII REVIEW OF SOUPS Recipe, No. 159. Macaroni Soup 1 c. stock. I tsp. salt. ^ stick macaroni. 1 spk. pepper

Cook this with the app: pantry check, scaling, and the assistant.