Chicken Soup

6 cups White Stock III 1 tablespoon lean raw ham, finely chopped 6 slices carrot, cut in cubes

2 stalks celery

1/2 bay leaf

1/4 teaspoon peppercorns

1 sliced onion

1/3 cup hot boiled rice

Add seasonings to stock, heat gradually to boiling-point, and boil thirty minutes;, strain, and add rice.

Turkey Soup

Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling-point, and simmer two hours. Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor.

Hygienic Soup

6 cups White Stock III

1/4 cup oatmeal

2 cups scalded milk

2 tablespoons butter 2 tablespoons flour Salt and pepper

Heat stock to boiling-point, add oatmeal, and boil one hour; rub through sieve, add milk, and thicken with butter and flour cooked together. Season with salt and pepper.

Farina Soup

4 cups White Stock III

1/4 cup farina

2 cups scalded milk

1 cup cream

Few gratings of nutmeg

Salt and pepper

Heat stock to boiling-point, add farina, and boil fifteen minutes; then add milk, cream, and seasonings.

Spring Soup

1 quart White Stock I or II 1 large onion thinly sliced 3 tablespoons butter 1/2 cup stale baker's bread

1 cup milk

1 cup cream

2 tablespoons flour Salt and pepper

Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.

Duchess Soup

4 cups White Stock III

2 slices carrot, cut in cubes

2 slices onion

2 blades mace

1/2 cup grated mild cheese

1/3 cup butter 1/4 cup flour

1 teaspoon salt

1/8 teaspoon pepper

2 cups scalded milk

Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.

Potage à La Reine

4 cups White Stock III

1/2 teaspoon peppercorns

1 stalk celery

1 slice onion

1/2 tablespoon salt

Yolks 3 "hard-boiled" eggs

1/3 cup cracker crumbs Breast meat from a boiled chicken

2 cups scalded milk 1/2 cup cold milk

3 tablespoons butter

3 tablespoons flour

Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.