To a rich beef or other soup, in which
there is no seasoning other than pepper or
salt, take half a pound of small pipe
macaroni, boil it in clear water until it
is tender, then drain it and cut it in
pieces of an inch length; boil it for
fifteen minutes in the soup and serve.
Take the turkey bones and boil
three-quarters of an hour in water enough
to cover them; add a little summer savory
and celery chopped fine. Just before
serving,thicken with a little flour
(browned), and season with pepper, salt
and a small pieceof butter.
This is a cheap but good soup, using the
remains of cold turkey which might
otherwise be thrown away.