Clear Soups
Take strong, well flavored stock, and clear it. For "additions," each of which gives its name to the soup, a great many things may be used, as the various soup balls, rice, noodles, macaroni, poached eggs, cheese (grated), spaghetti, vermicelli (to any of which chopped parsley may be effectively added), and almost any vegetable, diced, chopped or grated in strings, and then cooked.-E. M. K.