Clean a 3-lb. chicken and cut it at the joints into nice pieces for serving. Put it in the soup kettle with 1 lb. of veal bones, or other pieces of veal Cover with 4 qts. of cold water. Mix 1 tablespoon of curry powder, 1 teaspoon of salt, and 1 of sugar to a smooth paste with a little of the water; add it to the soup. Let the soup simmer until the chicken is tender. Remove the chicken and cut into small pieces. Put the bones back in the kettle, and simmer another hr. Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and 3 or 4 tablespoons of boiled rice. When the rice is hot, serve at once. - Mrs. Joseph King, Kenilworth, 111.

Variation I

Stew 1 chicken, cut in small pieces in 1 gal. of water till the meat will cleave from the bones. Shred the meat and put in tureen; to the stock add 1 bunch of celery, chopped tine, cook until tender, then add the meat, and a pt. of sweet milk. Serve with a spoonful of whipped cream in each plate. - Mrs. C. J. Jeffries, Winnetka, 111.

Variation II

Stew 1 pt. tomatoes, 1 large sliced onion, all the "left-overs" from either baked or stewed chicken, including gravy and dressing, with 3 qts. hot water, about 2 hrs.; then strain through colander; season to suit taste with salt and pepper. Caution. - Do not boil hard, but simmer. - Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.

Chicken Cream Soup

Cut up a large fowl and beat with a mallet to crack the bones; pour in 5 qts. of cold water, cover closely, and simimer for 4 hrs. more., until the chicken is perfectly tender. Take the meat off the bones, take out the skin. Return the soup to the fire with a part of the meat chopped fine, salt, pepper, a little boiled rice and butter rolled in flour. Just before taking from the fire add a small teacup of cream, heated, with a pinch of soda; add a tablespoon of chopped parsley, boil for 1 minute. You may further enrich this excellent soup by heating up 2 eggs and stirring them into it just before taking from the fire. A still 'better way is to pour a little of the soup upon the eggs to avoid curdling, then add to the rest. - Mabel Sturtevant, 105 S. Dearborn St., -Chicago, 111.

Variation I

1 cup of cold roast chicken, chopped as fine as powder; a pt. of strong chicken broth; a cupful of sweet cream; 1/2 a cupful of bread or cracker crumbs; 3 yolks of eggs; 1 teaspoon of salt; 1/2 teaspoon of pepper. Soak the crumbs in a little of the cream. Bring the broth to boiling point, and add the meat. Break the eggs, separating the yolks and whites. Drop the yolks carefully into boiling water, and boil hard; then rub to a powder and add to the soup, with the cream and the seasoning. Simmer 10 minutes, and serve hot. - Mrs. Chas. Eggleston, Wheeling, 111.

English Chicken Soup

This soup is usually made from the "remnants" of chicken. Cut the dark meat of chicken into blocks, rejecting the skin and fat. Crack the bones, put them into a kettle; cover with 2 qts. of cold water; add 1 bay leaf and 1 saltspoon of pepper, bring to boiling, and simmer gently for 1 hr. Strain, put back over the fire, and boil rapidly for 30 minutes, or until reduced to a qt.; now add 1 tablespoon of onion juice, bay leaf, 1/2 teaspoon of kitchen bouquet, salt, and chicken blocks. When thoroughly hot, serve. This soup should be perfectly clear, and of an amber color. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.