Chicken Soup

Truss the fowls that they may be presentable at table. When partly done add ½ teacup of rice. Thicken slightly, according to the amount of liquor, with 1 or 2 teaspoonfuls of flour, rubbed smooth in a teacup of milk. Season with salt, pepper and parsley or celery; add slice of bread just before the soup is served. If too rich, skim before adding the compound. Serve the chicken (which may or may not have been stuffed before boiling) with a gravy made from the soup and thickened slightly with flour, to which the chopped giblets may be added.

Chicken Bean Soup

Cut up the chicken, and put in as much water as is wanted for your soup. Soak 1 teacup of beans over night. Next morning cook them in a separate vessel. Put a lump of soda the size of a pea in the water, and when the beans are tender, drain them carefully and put them to boil with the chicken. Season with salt and pepper and boil slowly until done.

Giblet Soup

Giblets, pinions and neck of 3 chickens, or 2 geese, a small slice of ham and 2 quarts of water. Slice a turnip, carrot and onion, and fry brown in a tablespoonful of butter in a saucepan, pour in water and add the giblets, etc., first cutting them in small pieces. Season with parsley or celery. Stew slowly for two hours. Thicken with a large tablespoonful of flour rubbed smooth in cold water. Let it boil five minutes and season to taste with salt and pepper.

Chicken Green Corn Soup

Cut up 1 large fowl, and boil in 1 gallon of water until tender. Add the kernels from is ears of corn to the soup, first removing the chicken from the kettle, and a cup of the broth. Stew one hour longer. Season with pepper, salt and celery, or parsley. Thicken with a tablespoonful of flour rubbed smooth in 1 cup of milk. Let it boil up once and serve. Canned corn may be used.

Gravy For Chicken

To a cup of chicken broth add 1 beaten egg well stirred in, place over fire, and thicken with flour. Season with pepper, salt and parsley. Let it boil and pour over the chicken. This green corn soup can be made very nicely by substituting veal for the chicken, and proceeding in the same manner.