Italian or Genoa Pastes; Lasagne, Lasagnette, Tagliarelli, Maccaroni, Vermicelli, Spaghetti, Paillettes, Maccaroncelli, Florence Snow

All these various pastes are to be previously blanched by throwing them into boiling water for five or ten minutes according to their respective thickness. When blanched, drain them, and finish cooking in broth or consomme, the proportion being half a pound of paste to three or four quarts of liquid. Put the paste into a soup tureen and pour the soup over, serving at the same time on a separate plate, some grated parmesan cheese.

Lasagne, Lasagnette and Tagliarelli.—Blanch of these one half pound for five minutes, cook them in a quart of broth, and serve in a tureen with consomme.

Maccaroni, Spaghetti, Vermicelli, Paillettes, Maccaroncelli.—For the large macaroni, blanch half a pound for twelve minutes or less in proportion to their thickness, when done, drain, and cook them in a quart of broth. Serve in a soup tureen with consomme.

Italian or Genoa Pastes and Vermicelli.—Blanch half a pound of these for five minutes, drain and cook them in a quart of broth, serve in a soup tureen with consomme.

Florence Snow.—Florence snow is made of fine gluten paste, extremely white and distributed into very fine shavings. This paste does not require any cooking; range it on plates and pass it round to the guests, after serving the soup, when each one takes some if so desired. This paste dissolves as soon as it comes in contact with a hot liquid.