Cream Chicken Soup

To two quarts of chicken stock add one cupful of chopped mushrooms and one tablespoonful of chopped parsley. Boil slowly fifteen minutes. Thicken with a little flour, season with salt, pepper and paprika, and, just before serving, add slowly one cupful of rich cream.

Chicken Jelly Or Broth

Clean a small chicken, disjoint and cut in small pieces. Remove the superfluous fat. Break the bones. Dip the feet into boiling water and scald them until the skin and nails drop off. The feet contain gelatine and when well cleaned may be used for the jelly. Cover the meat, feet and bones with cold water. When the boiling point is reached, remove to the Caloric and cook six hours, using one radiator. When cool, remove the fat. Season with salt pepper and lemon jucie. Add the shell and white of an egg. Put the broth over the fire and stir well until it reaches the boiling point. Skim and strain through a fine napkin. Pouf into small cups and cool, if intended for jelly. Serve hot, if intended for broth.

Corn Soup

Chop or grind one can of corn and put it into a kettle with one quart of milk. Cook in the Caloric one hour, using one radiator. Fry one tablespoonful of chopped onion in three tablespoonfuls of butter. Add two tablespoonfuls of flour and cook until smooth. Strain, and use to thicken the soup. Season with salt, pepper and paprika. Put in a double boiler to keep hot and, just before serving, add the yolks of two eggs well beaten.

Cream Of Celery Soup

Cut three or four heads of celery into small pieces and cover with cold water. Heat to the boiling point and cook in the Caloric two hours, using one radiator. Take from the kettle and drain. Blend two tablespoonfuls of butter and four tablespoonfuls of flour. Add three-fourths of a quart of cold milk and heat until it thickens, stirring constantly. Then add the celery water and, if a stronger flavor is desired, press the cooked celery through a sieve and add it to the soup. Season with salt and pepper.

Green Pea Soup

Barely cover with boiling water two cupfuls of fresh shelled peas; add two cupfuls of boiling milk and one tablespoonful of butter, blended with one of flour. Add salt and pepper. Cover and heat to the boiling point. Place in the Caloric, using one radiator and cook two hours or more. Then add two cupfuls of boiling milk. Strain through a sieve, add one cupful of cream and serve.

Mutton Broth

Select the neck for broth. Cut in pieces and put into a kettle with two quarts of water. Place the kettle on the radiator while it is heating. When both are hot, add to the soup an onion, some turnip, celery, carrot, bay leaf and pepper. Place in the Caloric, tightly covered, and cook for four hours or more, using one radiator. Strain and season with salt and pepper. Barley or rice may be served with this soup by adding four tablespoonfuls of either, after first removing the scum.

Puree Du Barry

Chop six almonds fine. Add to them a pint of potatoes cut into small cubes, two tablespoonfuls of chopped onion, two tablespoonfuls of mashed rice, one table-spoonful of parsley and one teaspoonful of grated nutmeg. Place the mixture in a Caloric kettle. Thicken with one table-spoonful of flour. When well mixed, add three quarts of stock. Boil five minutes. Clamp down the cover and cook in the Caloric two hours, using one radiator. Rub through a sieve. Reheat, add one teaspoonful of salt and two cupfuls of hot milk.