This soup is served at almost all company dinners. There can be no better choice, as a heavy soup is not then desired.

Ingredients: A large soup-bone (say two pounds), a chicken, a small piece of ham, one onion, two sprigs of parsley, half a small carrot, half a small parsnip, one stick of celery, three cloves, pepper, salt, a gallon of cold water, whites and shells of two eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for five hours; add the vegetables and cloves, to cook the last hour, having first fried the onion in a little hot fat, and then in it stick the cloves. Strain the soup into an earthen bowl and let it remain over night. Next day remove the cake of fat on the top, take out the jelly, avoiding the settlings, and mix into it the beaten whites of eggs with the shells. Boil quickly for half a minute; then, placing it on the hearth, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass this through the jelly bag, when it should be quite clear. The soup may then be put aside, and reheated just before serving. Add then a large tablespoonful of caramel, as it gives it the rich color, and also a slight flavor. Of course, the brightest and cleanest of kettles should be used. This soup is to be served in cups at dinner parties.