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Prepare a good pot-au-feu or Bouillon, according to directions given, and allowing a quarter of a pound of Macaroni to two quarts of Broth. Break the Macaroni into two-inch-length pieces and add to the boiling Broth about a half hour or so before serving. Some housekeepers cook the Macaroni separately in salted boiling water about ten or fifteen minutes, straining thoroughly, and droppin