Chicken Soup
Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in: A spoonful butter. 1 pint milk. 1 egg, well beaten. Pepper, salt, and celery or celery-seed or parsley. Let all boil up. Some dumplings made like biscuits are very nice in it.--Mrs. W.
Roast Veal and Chicken-bone Soup.
Boil the veal and chicken bones with vegetables, and add one handful macaroni, broken up fine. Boil the soup half an hour. Color with a little soy or catsup.--Mrs. S Chicken Soup.
Put on the fire a pot with two gallons water and a ham bone, if you have it; if not, some slices of good bacon. Boil this two hours, then put in the chickens and boil until done: add one-half pint milk and a little thickening; pepper and salt to the taste. After taking off the soup, put in a piece of butter size of an egg. Squirrel soup is good made the same way, but takes much longer for a squirrel to boil done.--Mrs. P. W.