of boiling water. Boil fifteen minutes. Rub through a colander, add a cupful of cold, boiled rice, and thicken with one tablespoonful of butter and two tablespoonfuls of flour blended and mixed with a little of the soup before pouring into the remainder.
SCOTCH SOUP
Peel and slice enough onions to make a cupful, cut fine a carrot and two stalks of celery. Fry brown in butter, being careful not to burn. When brown, add six cupfuls of water in which a chicken has been boiled, and from half a cupful to a cupful of cooked chicken, cut fine. Cover the saucepan, and simmer forty minutes. Beat the yolk of an egg thoroughly in a bowl, season with salt and pepper and mix with a little of the soup. Add this mixture carefully to the remainder and heat thoroughly but do not boil. Serve with dice of toasted bread.
GERMAN CHICKEN SOUP
Simmer a ham bone for an hour in six cupfuls of water in which a chicken has been boiled. In a separate saucepan, boil together one cupful of carrots cut into dice, a dozen small onions peeled and sliced, one cupful of turnips cut into dice, two tablespoonfuls of cab-
