Take nice chicken, cut up, remove all fat, boil slowly until meat falls from bones. Strain, season and add little boiled rice. Serve hot.

Chicken Cream Soup

Cover a chicken with cold water in which put a bay leaf, a sprig of parsley, and a root of celery. Boil until meat drops from the bone, then remove and strain. Stand the liquor in a cool place, when the grease forms on the top remove it. A strong jelly should form if the chicken has been sufficiently cooked. Measure the jelly and for each pint allow a pint of cream. Put each in a separate dish to boil. Mix together one even tablespoonful of flour and the same of butter. Rub smooth and add to it a very little nutmeg and half a teaspoonful of onion juice. When the cream is boiling pour it into the boiling chicken jelly and quickly add the creamed butter and flour. Let boil for two or three minutes, then serve hot. - Mrs. W. F. Baker, Manistee, Mich.

Chicken Soup

Slice all of best light and dark meat from cold roast fowl, leaving only wings and carcass, with skin removed from meat as well. Break bones, put them into the soup" kettle with two quarts of cold water and the uncooked neck and wings, scalded and cleaned. Cut one pound lean veal in dice, dust with flour and pepper, and brown in two tablespoonfuls finely chopped bacon, add one cup hot water, simmer for a few minutes, cool, and pour into the soup kettle. Cook slowly for one hour then add one bay leaf, one slice onion, on stalk celery; cook half an hour longer, strain and cool. Remove fat, cook, and reduce stock one-fourth. . Mix together in a saucepan two tablespoonfuls corn starch, one and one-half teaspoonfuls salt, one-fourth teaspoonful pepper, one tablespoonful flour, and two tablespoonfuls butter. Add gradually one pint hot stock and cook until smoothly thickened, then add one and one-half cups hot stock, mix well and add yolks of two eggs beaten and diluted with one cup of cream. Do not boil after egg is added, but keep hot until egg has thickened. Serve in bouillon cups, with or without a spoonful of whipped cream on top of each.