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Consomme, Macaroni

Prepare and strain a consomme into a hot soup tureen. Cut four ounces macaroni into pieces one inch long and plunge into a quart boiling water with half teaspoon salt. Cover the pan and let boil for thirty-five minutes. Drain on a sieve, add the macaroni to the consomme, lightly mix and serve with two tablespoons grated Parmesan cheese.