MACARONI SOUP.

1 qt. clear soup.
1 tsp. salt.
5 sticks macaroni.

Break the macaroni into small pieces and throw it into 1 quart of
boiling water containing the tsp. of salt. Let it boil uncovered 25
minutes. Drain off the water and add the macaroni to the hot stock,
cover and cook slowly for 10 or 15 minutes. A little more seasoning
may be added if desired.


OYSTER SOUP.

1 pt. oysters.
1/2 pt. cold water.
1/4 tsp. pepper.
Salt to taste.
1 pt. milk.
2 (l.) tbsps. flour.
2 tbsps. butter.

Put a strainer over a bowl and turn the oysters into it. Pour the
water over the oysters and stir with a spoon until all the liquid has
passed through the strainer. Reserve 1/2 cup of the milk, pouring the
remainder into the double boiler, set it on the fire. Put the oyster
liquor in a stew-pan, and heat slowly. Mix the cold milk with the
flour, and stirring into the boiling milk; cook for 10 minutes. When