Obs.—The macaroni for soups should always be either broken into short lengths before it is boiled, or cut as above, or sliced quickly into small rings not more than the sixth of an inch thick after it is boiled, unless the cut or ring macaroni, which may be purchased at the Italian warehouses, be used; this requires but ten minutes’ boiling, and should be dropped into the soup in the same way as vermicelli.‡
If served in very clear bright stock (consommé), it should be boiled apart until tender in
* We must here repeat our warning against the use of long-kept macaroni, vermicelli, or semoulina; as when stale they will render any dish into which they are introduced quite unfit for table.
† For white soups omit the onion.
‡ For the different varieties of macaroni and vermicelli, and the time required to boil each of them.