105, or 106.
_Mode_.--Drop the semolina into the boiling stock, and keep stirring, to
prevent its burning. Simmer gently for half an hour, and serve.
_Time_.--1/2 an hour. _Average cost_, 10d. per quart, or 4d.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
SEMOLINA.--This is the heart of the _grano duro_ wheat of Italy,
which is imported for the purpose of making the best vermicelli.
It has a coarse appearance, and may be purchased at the Italian
warehouses. It is also called _soojee;_ and _semoletta_ is
another name for a finer sort.
SOUP A LA SOLFERINO (Sardinian Recipe).