Purchase the marrow-bone from the round; have the butcher saw it into 2-inch lengths, making 4 bones. Draw and truss one fowl; put it into a soup kettle; cover with cold water, bring to boiling point and skim. Add l lb. beef marrow-bones, 2 bay leaves and 1 saltspoon pepper; simmer gently for 1 hr. Add 2 doz. leeks, neatly trimmed; simmer 1 hr. longer. Add 1 teaspoon of salt; bring again to boiling point, and it is ready to serve. Remove the strings from the chicken, dish it in the center of a large platter, put 1/2 lb. of prunes around, garnish the edge of the dish with carefully boiled rice, the marrowbones, and the leeks. Strain the soup into a tureen over the well-beaten yolks of 2 eggs, and serve with squares of toasted bread. Serve egg sauce with the chicken. This dish takes the place of Both meat and soup. - Mrs. Robert Randall, 908 S. 8th Ave., May-wood, 111.