macaroni soup
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861)
Ingredients:
Instructions:
Ingredients:
1 lb. macaroni
1 quart and about 1 pint of stock (beef, chicken or vegetable)
1 pint sweet cream
biscuits or crackers
Instructions:
Boil until tender a pound of macaroni, in a quart of good stock, being careful not to burn. Then remove about half of it, add a little more stock, and boil until the macaroni can be passed through a sieve. Mix with it as much stock as will make the soup of the proper thickness, and add to it in the tureen a pint of sweet cream; flavor to suit. Serve with biscuits or crackers.