Vermicelli Soup

To three quarts of gravy soup, or stock, add six ounces of vermicelli. Simmer for half an hour; stir frequently. 

 Vegetable Soup

Peel and cut into very small pieces three onions, three turnips, one carrot, and four potatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire; then add a large spoonful of flour, mix well in, moisten with two quarts of broth, and a pint of boiling milk; boil up, keeping it stirred; season with a little salt and sugar, and run it through a hair sieve; put it into another stewpan, boil again, skim, and serve with fried bread in it.