Chickens Feet Soup

No less an authority than Miss Barloa recommends chicken feet as a material for soup. The instructions are: "Cut off at the usual joint, wash and throw into boiling water, and after a little while draw off their skins and scales and boil them. Their gluten is a delicious base for sauces or soups. Boil with the feet, the head, wing tops arid neck of the chicken, and a delicate broth, impossible to make from other parts of the bird, is produced. This preparation is as much a luxury as it is an economy. - Mrs. Jane Evers, Winnetka, 111.

Chicken Soup With Noodles

This may be made from chicken consomme, or from the water in which a chicken has been boiled. When boiled chicken is to form the dinner meat, save the stock in which it was cooked, and use it the next day for noodle soup. Do not have chicken soup and boiled chicken at the same meal. To each qt. of strained and nicely seasoned stock, add 1 oz. of noodles. Boil rapidly for about 5 minutes, and serve. - Mrs. Allan George, Park Ridge, 111.

Chicken Broth

Cut a chicken into small pieces, put into a deep earthen dish, adding 1 qt. of cold water, and set it over a boiling kettle. Cover, closely and let it steam several hrs., until the chicken has become tender, after which strain off the broth and let stand over night. Skim off all the fat in the imorning and pour the broth in a bowl. Add 1/3 cup of rice in a cup of cold water. Steam as before, until the rice is soft: then pour in the broth and stir another hr. or 2. - Mrs. E. D. Kelley, Winnetka, 111.

Chicken Broth With Peas, Eggs And Dump-Lings

Carcass of 1 chicken, 2 qts. of cold water, 1 level teaspoon of salt, 1/2 pt. of green peas, 1 head of lettuce, 1 saltspoon of pepper. If you have had a roasted chicken for dinner, crack the bones, and put them with any bits that are left on the carcass into a kettle; cover with cold water, and bring to boiling point. Simmer gently for 2 hrs., strain and stand aside. About an hr. before the soup is to be served, boil the peas until tender; drain and press through a colander; add to them a teaspoon of grated onion, a saltspoon of salt, just a dash of pepper, and 2 tablespoons of white, smooth bread crumbs. Break in 1 whole egg; mix thoroughly, and make into tiny balls, drop them into the hot soup; add the lettuce, shredded; cover and stand where it will almost boil for 10 minutes. Add salt, and serve at once. - Mabel Sturtevant, 105 S. Dearborn St.. Chicago, 111.

Chicken Corn Soup

Skim the liquor from boiled chickens. Heat and strain, put back on the stove, .with 12 cobs from which the corn has been cut. Boil 1/2 an hr., take out cob-and add the corn; stew 40 minutes, from time of boiling. Add a cup of hot milk, in which stir a spoon of butter, cut up in flour. - Mrs. E. D. Bennett, Bartlett, 111.