Creamy Vermicelli Soup

1 cup vermicelli, broken up
6 cups milk
3 egg yolks, beaten
Salt to taste

Turn the broken vermicelli into boiling water, and cook for ten or fifteen minutes. Drain off all the hot water and put into cold water for a few minutes.

Turn into a colander and drain again; add three pints of milk, salt to taste, and heat to boiling.

Have the yolks of three eggs well beaten, and when the soup is boiling, turn it gradually onto the eggs, stirring briskly that they may not curdle.

Return to the kettle, reheat nearly to boiling, and serve at once.

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