bage, cut fine, and two tablespoonfuls of rice. Cook slowly in water to cover. When the vegetables are tender, remove the ham bone from the chicken stock, and add the vegetables. Half a cupful of cooked chicken, cut fine, is usually added to this soup. Boil up once, season to taste and serve very hot.
LIVER SOUP
Take half a pound of cold, cooked liver and grind it in a meat chopper, or chop very fine. Fry one large onion, sliced, in two tablespoonfuls of butter, and add the liver. Add one cupful of dried and sifted bread crumbs. Season with salt and pepper and add six cupfuls of stock. Boil fifteen or twenty minutes, press through a colander, and thicken with the yolk of an egg.
ONION SOUP—II
Fry a cupful of sliced onion in a little butter. Add two heaping tablespoonfuls of flour, two cupfuls of boiling milk and two cupfuls of boiling stock. Season with salt, pepper, and minced parsley. Simmer half an hour, and thicken with the yolk of an egg. A tablespoonful of grated Parmesan cheese, may be added if desired.
