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VERMICELLI SOUP (another way) (Break lightly four ounces)

Break lightly four ounces of Italian vermicelli, and soak it in cold water for half an hour. Drain it, and drop it into three pints of boiling stock. Add a spoonful of mixed mustard, half a tea-cupful of grated Parmesan, a lump of sugar, and a little salt. Stir frequently, and simmer gently for three-quarters of an hour. Pour into it two additional pints of stock, simmer a few minutes longer, and serve. Send to table with the soup some grated Parmesan on a separate dish. A little sherry or Marsala may be poured into the soup if liked, and will greatly improve its flavour. Time, one hour.