Cut up 1 large chicken, put it into a soup pot with 1/2 gal. cold water and 1 lb. of veal from the leg, cut in squares. When meat is quite done and tender, take out of the soup and grind it in a meat cutter; with this mix 1 pt. of bread crumbs which have been soaked in 1 pt. of boiling milk and the yolks of 6 hard-boiled eggs made into a smooth paste with a little cold water and a 1/2 teaspoon of the extract of almonds. Strain the soup, removing the chicken and veal, and mix very gradually with the paste, putting only a little of the hot liquid on at a time. Put the soup back on the stove and bring to a slow boil for a few minutes, and just before serving pour into the soup a pt. of heated cream. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

1 large knuckle of veal, thoroughly cracked, 3 qts. of cold water, 1 tablespoon salt. As it boils skim well, and add 1 scraped carrot, 1 white turnip, 3 leeks, 1 parsley root and 2 white stalks of celery. Boil slowly for 6 hrs., then strain through a wet cloth into a stone jar, and when cold remove all fat. Take a very small head of firm, white cabbage, shred it fine and put in a pan in which 1 tablespoon of butter is bubbling; covering closely for a few minutes. Then add 1 pt. of water, 1 teaspoon of salt, 1/2 teaspoon of white pepper, and stew 1/2 an hr. Put mixture through a puree sieve. Bring the white broth to boiling point, in the meantime making a thickening of 2 tablespoons of flour and 1 tablespoon butter. Stir until smooth, but not brown. Add boiling soup slowly and stir constantly, until creamy. Then pour into the soup and add the puree of cabbage and 1/2 coffee cup of cream. - Mrs. F. V. Holridge, 4106 Calumet Ave., Chicago, 111.