Chicken Soup
Put on two gallons of water and a slice or two of bacon, with a fat hen. Let it boil until very tender. Remove the fowl, mincing all the white meat and a small portion of the dark. Yolks of two hard-boiled eggs, a tablespoonful of butter, pepper, salt and celery seed to taste. Mix these ingredients into the meat and return to the liquor, at which time it should have boiled down to about two quarts. Stir all together, and as soon as it comes to a boil add one pint of milk and a teaspoonful of flour made into a batter. When it comes to a boil remove from the fire, as the milk is apt to curdle if allowed to boil too long. This is a very rich soup.