Take a quart of clear gravy soup, and boil in it a pound of the best maccaroni cut into pieces. When it is tender, take out half of the maccaroni, and add to the remainder two quarts more of the soup. Boil it till the maccaroni is entirely dissolved and incorporated with the liquid. Strain it; then return it to the soup-pan, and add to it the remainder of the maccaroni, (that was taken out before the pieces broke,) and put in a quarter of a pound of grated Parmesan cheese. Let it simmer awhile, but take it up before it comes to a boil. It may be made with milk instead of gravy soup. VERMICELLI SOUP. Cut a knuckle of veal, or a neck of mutton into small pieces, and put them, with the bones broken up, into a large stew-pan. Add the meat sliced from a hock or shank of ham, a quarter of a pound of butter, two large onions sliced, a bunch of sweet herbs, and a head of celery cut small. Cover the pan closely, and set it without any water over a slow fire for an hour or more, to extract the essence from the meat. Then skim it well, and pour in four quarts of boiling water, and let it boil gently till all the meat is reduced to rags. Strain it, set it again on the fire, and add a quarter of a pound of vermicelli, which has first been scalded in boiling water. Season it to your taste with salt and cayenne pepper, and let it boil five minutes. Lay a large slice of bread in the bottom of your tureen, and pour the soup upon it. For the veal or mutton you may substitute a pair of large fowls cut into pieces; always adding the ham or a few slices of bacon, without which it will be insipid. Old fowls that are fit for no other purpose will do very well for soup. MILK SOUP. Boil two quarts of milk with a quarter of a pound of sweet almonds, and two ounces of bitter ones, blanched and broken to pieces, and a large stick of cinnamon broken up. Stir in sugar enough to make it very sweet. When it has boiled strain it. Cut some thin slices of bread, and (having pared off the crust) toast them. Lay them in the bottom of a tureen, pour a little of the hot milk over them, and cover them close, that they may soak. Beat the yolks of five eggs very light Set the milk on hot coals, and add the eggs to it by degrees; stirring it all the time till it thickens. Then take it off instantly, lest it curdle, and pour it into the tureen, boiling hot, over the bread. This will be still better if you cover the bottom with slices of baked apple. RICH BROWN SOUP.