Excerpt from Mother Hubbard's Cupboard Beef Soup. Boil a soup bone the day before wanting it; skim the grease off next day, and melt the jelly; add spices to taste, a little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot. Boil three eggs hard, mash smooth, put in tureen, and pour soup over them. Macaroni or Vermicelli Soup. Two small carrots, four onions, two turnips, two cloves, one tablespoon salt; pepper to taste. Herbs - marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in eugh water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat. Boil one-half pound macaroni until quite tender, and place in the soup tureen, and pour the soup over it - the last thing. Vermicelli will only need to be soaked a short time - t boiled. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art techlogy to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.