Prepare 3 young chickens, put them in a stew-pan with 5 pts. of white stock freed from fat and cleared from sediment. Add a sliced turnip and carrot, if desired, but remove before the soup is thickened. Let them simmer gently for 1 hr. Remove all the white flesh, return the rest of the birds to the soup, and simmer once more for 2 hrs. Pour a little of the boiling liquid over 1/4 lb. of bread crumbs, and when well soaked, drain, and put it in a mortar with the flesh which has been taken from the bones and pounded to a smooth paste, adding, by degrees, the liquid. Flavor with salt, pepper, and a very-little pounded mace; press the mixture through a sieve and boil once more, adding 1 pt. of boiling cream. If the soup is not thick enough, a tablespoon of arrow-root, mixed with a little cold milk, may be added. - Mrs. E. D. Kelley, Winnetka, 111.