Vermicelli Soup.
Add the remains of yesterday’s soup to what remains in your stock-pot. Dilute with a little boiling water, and heat all to a boil. Strain out the ox-tails, etc., which have done such good service. Although it is Monday, make time to put them into a pot, by and by, with the skeletons of yesterday’s chickens. Cover them with the skimmed liquor in which the corned beef was cooked on Saturday, and warm slowly to a boil, then, put back into the stock-pot for to-morrow’s soup. As to to-day’s soup, add seasoning to taste; boil up and skim, and, ten minutes before serving, drop in a handful of vermicelli, broken small, and cooked ten minutes in boiling water. Boil up once and serve.