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Chicken Tapioca Soup

The stock for this soup may be made by boiling the bones of a roast fowl with the left-over pieces of meat, and then reducing the liquor to the required strength. Put two table-spoonfuls of tapioca to soak overnight. Add it to the chicken stock, and simmer until the tapioca is quite soft, which will take two to three hours. About half an hour before it is done put one pint of milk, one stalk of celery, one table-spoonful of chopped onion, and a blade of mace, into a saucepan to cook, and as soon as the tapioca becomes soft pour it in. Remove it from the fire, and strain through a wire sieve, rubbing all through with a wooden spoon. Then add salt, pepper, and half a tea-spoonful of butter; set it back on the fire, and heat just to boiling point, when it is ready to serve. Probable cost, 1s. 6d.