Italian Paste Soup

Prepare this as in the foregoing recipe, using for this purpose any kind of Italian pastes, which are to be procured in greatest perfection at Crosse and Blackwell's warehouse, Soho-square.

Note.—When it happens that any portion of either of the foregoing soups, made of any kind of Italian pastes, —such as macaroni, vermicelli, lasagnes, &c, are left from a previous day's dinner, such may be easily converted into a white soup, by merely adding a leason of four yolks of eggs and half a pint of cream, and a spoonful of grated cheese.