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Vermicelli Soup

For eight persons take a quarter of a pound of vermicelli, and blanch it in boiling water to take off the taste of dust. Strain it, and throw it into some broth that is boiling, otherwise the vermicelli will stick together, and cannot be separated unless crumbled into a thousand pieces. Mind, the vermicelli must be boiled in broth before you mix it with any of the puree, and take care to break the vermicelli before you blanch it in the water, otherwise it will be in long pieces and unpleasant to serve up.