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 dropping into the boiling Broth about fifteen minutes before serving. The Soup is often served with Parmesan cheese, grated. But this is not necessary.