Mix a half pint of beef tea with a half pint of chicken broth, and stand them aside in a cold place. At feeding time reheat sufficient quantity, two or four ounces, add a palatable seasoning of salt and serve. If allowable, put a tablespoonful of whipped cream on top.

Soup A La Reine

1/2 pint of chicken broth 2 ounces of the white meat 1 tablespoonful of rice

1 gill of milk 1/2 teaspoonful of salt

Wash the rice thoroughly in cold water, cover it with boiling water, bring to boiling point, drain, and add the chicken broth. Grind the cooked white meat of chicken. When the rice is perfectly tender add the chicken and all the seasoning; when this has reached the boiling point add the milk, press through a fine sieve, and it is ready for use.

This is sufficient for two feedings.

A Soup Crecy

Grate two young carrots, cook them in a half pint of chicken broth in a double boiler for three quarters of an hour; add a palatable seasoning of salt, two tablespoonfuls of cream, and serve.

Excellent in cases of chronic constipation.

Chicken Broth With Green Peas

Press a half pint of cooked fresh green peas through a sieve; add to them a half pint of boiling chicken broth, a tablespoonful of finely-chopped mint and a palatable seasoning of salt; boil five minutes, strain through a sieve and it is ready for serving.

This will make two feedings.

Okra Soup

Cut three young okras into thin slices, put them in a pint of chicken broth, cover and cook thirty minutes; strain through a sieve, add a palatable seasoning of salt, and six good, fat oysters. Boil until the gills of the oysters are curled, and serve with toasted crackers.

This will make two feedings. The recipe is easily divided for one feeding.

Chicken Egg Soup

Separate one egg, beat the yolk with a tablespoonful of cream, pour into it two thirds of a cupful of boiling chicken broth, stir in the well-beaten white of the egg, add a palatable seasoning of celery salt and serve at once.

Chestnut Soup

Shell a half dozen small or three large chestnuts, remove the brown skin, put them into a half pint of chicken broth and simmer gently until they are tender. Press through a sieve, add four tablespoonfuls of milk, bring to a boil, add a palatable seasoning of salt and serve at once.

Cardinal Soup

Grate one small boiled beet into a half pint of chicken broth, bring to a boil, add a saltspoonful of salt, two tablespoonfuls of cream, and if admissible a dash of pepper.

This may be used in mild cases of diabetes.

Puree Of Lentils

1 teaspoonful of lentil flour

2 ounces of milk

4 ounces of chicken broth A saltspoonful of salt

Moisten the lentil flour with a little cold water, add it to the chicken broth, cook slowly in a double boiler until the mixture is thick and smooth - in about a half hour; add the milk and the seasoning, and serve.

Bean and pea flour may be used in the same way.

Puree Of Rice

2 tablespoonfuls of rice 1/2 pint of chicken broth

1/2 teaspoonful of salt

1/2 saltspoonful of celery seed

Wash the rice thoroughly, scald it, bring to boiling point and drain. Put this into the chicken broth and simmer gently until the rice is tender; press through a fine sieve and add all the other ingredients.

Rabbit Soup

1 young rabbit 1 quart of cold water 10 drops of onion juice

1 bay leaf

2 tablespoonfuls of rice 1/2 teaspoonful of salt

Singe and cut the rabbit into small pieces, cover with the cold water, bring to boiling point and skim. Simmer one hour, add the seasonings, simmer another hour and strain.