stock (see pages 27 and 30); let boil up, then rub it through a
strainer. Set it over the fire again, and, when on the point of
boiling, mix with it a tablespoonful of butter, and a teaspoonful of
granulated sugar.


CHICKEN CREAM SOUP.

An old chicken for soup is much the best. Cut it up into quarters, put
it into a soup kettle with half a pound of corned ham, and an onion;
add four quarts of cold water. Bring slowly to a gentle boil, and keep
this up until the liquid has diminished one-third, and the meat drops
from the bones; then add half a cup of rice. Season with salt, pepper
and a bunch of chopped parsley.

Cook slowly until the rice is tender, then the meat should be taken
out. Now stir in two cups of rich milk thickened with a little flour.
The chicken could be fried in a spoonful of butter and a gravy made,
reserving some of the white part of the meat, chopping it and adding
it to the soup.


PLAIN ECONOMICAL SOUP.

Take a cold roast-beef bone, pieces of beefsteak, the rack of a cold
turkey or chicken. Put them into a pot with three or four quarts of
water, two carrots, three turnips, one onion, a few cloves, pepper and
salt. Boil the whole gently four hours; then strain it through a
colander, mashing the vegetables so that they will all pass through.
Skim off the fat, and return the soup to the pot. Mix one