Photo: Cala
Ingredients
- a quart of white stock till tender
- a pint of cream
- five pints
Directions
1
Take lib. of Macaroni. Boil in a quart of white stock till tender. Take out half, and keep the other boiling till reduced to a pulp. Add sufficient stock until the whole, with half a pint of cream or milk added, make five pints. Grate some cheese, and with the rest of Macaroni, which has only been boiled tender, add to the soup and make hot with- out boiling. Serve with squares of toast.
2
Mrs. Watson.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive