Macaroni Soup.
¼ lb. macaroni, broken into short pieces.
The stock set aside yesterday.
A heaping tablespoonful of corn-starch, wet up with cold water.
1 tablespoonful of butter.
1 onion sliced.
A little salt.
Boil the onion five minutes in a pint of salted water. Strain it out, and when the water again boils, put in the macaroni with the butter. Boil very gently until quite tender. Drain off the water, and spread the macaroni out to cool somewhat. Meanwhile, take the fat from the top of your cold soup; thin the latter with a cup of boiling water, and strain into the soup pot. Heat to a boil, skim, season, stir in the corn-starch, and when this has thickened it, put in the macaroni. Simmer ten minutes, and it can be put into the tureen.