Cut up the chicken; cut each joint, and let it boil an hour; make dumplings of a pint of milk, an egg, a little salt and flour, stirred in till quite stiff;

Drop this in, a spoonful at a time, while it is boiling; stir in a little thickening, with enough pepper, salt and parsley, to season the whole; let it boil a few minutes longer, and take it up in a tureen.

Chopped celery is a great improvement to chicken soup; and new corn, cut off the cob, and put in when it is half done, gives it a very nice flavor.

Tags: Chicken Recipes, Soup Recipes

Take

4 medium-sized onions,
4 Tb. butter,
2 Tb. flour,
2-1/2 c. milk,
1 tsp. salt and
1/8 tsp. pepper.

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk.

Add to this the browned onions, salt, and pepper.

Heat thoroughly and serve.

Tags: Soup Recipes, Vegetarian Recipes

Two quarts of chicken stock (the water in which fowl have been boiled will answer),
one tea-cupful of rice,
a quart of cream or milk,
a small onion,
a stalk of celery and
salt and pepper to taste.

Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve; add seasoning and the milk or cream, which has been allowed to come just to a boil.

Tags: Soup Recipes