Mother Hubbard's Cupboard e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. 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.