Chicken Bouillon

Cut up a chicken, cover with cold water, add a small onion sliced, a stalk of celery cut fine, and a small bunch of parsley. Simmer until the meat falls from the bones, strain through cheese-cloth, cool, skim, reheat, season with salt and pepper, and serve in cups.

Chicken Soup

Select an old fowl and cut it in pieces. Put into the soup-kettle, with a sliced carrot, two onions, two cloves, and water to cover. Simmer for three or four hours, and strain. Reheat the liquor, add one cupful each of washed rice and meat of the chicken, a small turnip chopped, and a blade of mace. Simmer for three hours, rub through a sieve, season to taste, and serve.

Chicken And Tomato Soup

Cut up a chicken, fry in butter with an onion, and a slice of ham chopped fine. Add two quarts of beef stock, two cupfuls of water, a small bunch of parsley, a tablespoonful of powdered sweet herbs, and salt and pepper to season. Add a can of tomatoes and cook until the meat falls from the bones. Remove the bones, chop the meat fine, reheat, and serve.

Cream Of Chicken

Melt one tablespoonful of butter, add two table-spoonfuls of flour, and, when thoroughly blended, three cupfuls of chicken stock. Season to taste, add one cupful of boiling cream, and serve. \

Cream Of Chicken And Asparagus

Prepare Cream of Chicken according to directions given above, and add one cupful of cooked asparagus, which has been rubbed through a sieve. Add the asparagus tops, cooked separately, and serve with unsweetened whipped cream.

Cream Of Chicken And Barley

Prepare Cream of Chicken according to directions given above, and add one cupful of barley which has been cooked in chicken stock. Add more cream if too thick.

Cream Of Chicken And Celery

Chop fine one head of celery, and boil until soft in four cupfuls of chicken stock. Rub through a sieve, reheat, thicken with two tablespoonfuls each of butter and flour, boiled in the soup, while stirring, season to taste, add two cupfuls of boiling cream, and serve.

Cream Of Chicken And Noodles

Prepare Cream of Chicken according to directions given above, and add one cupful of cooked noodles. Season with grated Parmesan cheese.

Cream Of Chicken And Oysters

Prepare Cream of Chicken according to directions given above, and add one cupful of cooked oysters with their liquor. Season with minced parsley and lemon-juice.

Cream Of Chicken And Sago

Prepare Cream of Chicken according to directions given above, and add one cupful of sago which has been cooked in chicken stock. Dilute with boiling cream if too thick, and serve with whipped cream in each plate.

Cream Of Chicken And Vermicelli

Prepare Cream of Chicken according to directions given above, and add one cupful of broken vermicelli, which has been cooked in chicken stock. Season with minced parsley, and grated Parmesan cheese.

Cream Chicken Bouillon

Prepare Cream of Chicken according to directions given above, thicken with one tablespoonful each of butter and flour, add one cupful of boiling cream, and serve in cups with a tablespoonful of unsweetened whipped cream on each cup.

Creole Chicken Gumbo

Cut up a chicken, and fry brown in ham or bacon fat. Cover with three quarts of cold water, and boil until the chicken is tender. Add the corn cut from three large ears, or half a can of corn, two sliced tomatoes, two potatoes cut into dice, six pods of okra, and half a cupful of cold boiled ham chopped fine. Boil until the chicken falls to pieces, take out the bones, and serve.

Egg And Chicken Soup

Reheat six cupfuls of chicken stock, add half a cupful of cold boiled rice, and two hard-boiled eggs, chopped fine. Thicken with one tablespoonful each of butter and flour, rubbed smooth in the boiling soup, season with salt, pepper, and minced parsley, and serve.

German Chicken Soup

Reheat six cupfuls of chicken stock, add one cupful of cooked tapioca, and one cupful of milk. Season to taste. Thicken with the yolks of two eggs beaten smooth with one cupful of cream, stir until eggs are cooked, and pour the hot soup over the whites of the eggs, beaten to a stiff froth.

Giblet Soup

Reheat four cupfuls of chicken stock. Add the finely minced cooked giblets of two chickens, and salt, pepper, and parsley to season. Thicken with two tablespoonfuls each of butter and browned flour, rubbed smooth in the boiling soup. Add two hard-boiled eggs, finely chopped, and serve.

Hungarian Chicken Soup

Chop fine, two cupfuls of cold roast chicken. Fry in butter, dredge with flour, add four cupfuls of chicken stock, one cupful of white wine, a bay-leaf, a sprig of thyme, and a small bunch of parsley. Simmer for an hour, rub through a sieve, and reheat. Add one-half cupful of chicken cut into dice, a shredded green pepper, which has been fried in butter, and a cupful of barley which has been cooked in chicken stock. Season to taste, and serve.

Jellied Chicken Bouillon

Cut up a large chicken and break the bones. Cover with cold water, and simmer for four hours. Cool, skim, and strain, season to taste, reheat, and add one-half package of gelatine, dissolved in cold water, for each quart of soup. Stir until the gelatine is thoroughly mixed with the hot liquid, strain through cheese-cloth, pour into cups, and set on ice.

Mock Chicken Gumbo

Chop fine a quarter of a pound of cold cooked ham, and fry in butter with an onion. Add a can of chicken, half a cupful of stewed tomatoes, a can of okra, one cupful of chicken stock, and boiling water to cover. Boil for fifteen minutes, and thicken with a tablespoonful each of butter and flour, blended with a little cold stock. Season to taste, and serve with boiled rice.