Macaroni Soup

• 2 Quarts of Broth.
• ¼ Pound of Macaroni

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