This, the most relishful of the bouillon family, is in great request at luncheons, afternoon receptions, or "high teas," and in the sick-room.

One fowl, weighing four pounds, jointed, as for fricassee.

Four quarts of cold water. Haifa sliced onion. Two stalks of white celery. White pepper and salt to taste.

Put the chicken over the fire in an agate-iron or porcelain -lined pot, and, covering with the cold water, set at the side of the range. It should not boil under one hour, and then boil very slowly for three hours. When so tender that it will drop from the bones, add the onion and celery, and cook gently an hour longer. Turn into an earthenware bowl, cover closely, and let it get cold with the chicken and vegetables in it.

Now remove the fat from the top; put the soup again over the fire to melt the jelly from the bones, etc. When liquefied, strain through a colander lined with a bit of mosquito net or coarse muslin, and let all run through that will pass without pressing the cloth. (What will not, can be squeezed into another vessel for broth-stock.)

Clear the soup with the unbeaten white and the broken shell of an egg stirred into it while lukewarm; continue to stir while it heats to a quick boil, and strain for the last time, still without squeezing the cloth.

Serve hot or ice-cold. There is no middle ground with soups as to degrees of temperature.

The chicken meat should be saved for chicken bisque. It will make, also, tolerable croquettes.