RICE AND TOMATO SOUP
One half cupful of cold boiled rice and one half cupful of tomato pulp, added to six cupfuls of stock.
ONION SOUP
One cupful of minced onion boiled until tender. Drain, and add to six cupfuls of boiling stock.
VERMICELLI SOUP
One cupful of vermicelli broken into small bits is cooked slowly until tender in two quarts of stock.
LENTIL SOUP
One cupful of lentils, boiled slowly until tender, in two quarts of stock.
MACARONI SOUP
One cupful of cold, cooked macaroni, cut fine, added to six cupfuls of stock. Add a tablespoonful of grated Parmesan cheese before serving.
KIDNEY BEAN SOUP
Add one cupful of cooked kidney beans, or black beans, to six cupfuls of stock. The beans may be rubbed through a sieve, if desired.
