Rub them through a wire sieve and add them to the soup.
MACARONI SOUP (CLEAR) .-- Take some macaroni and break it up into pieces about two inches long.

Boil them till they are tender in some salted water, drain them off and add them to some clear soup.

(_See_ CLEAR SOUP.) MACARONI SOUP (THICK) .-- Take an onion, carrot, a small head of celery and a very small quantity of turnip; cut them up and boil them in a very small quantity of water for about an hour.

Then rub the whole through a wire sieve, add a quart or more of boiling milk, throw in the macaroni, after breaking it up into pieces two inches long, and let the macaroni simmer in this till it is perfectly tender.

The soup should be thickened with a very little white roux, a bay-leaf can be boiled in the soup; a small quantity of cream is a great improvement.