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To Boil Chicken

Never boil the same day the chicken is killed. Soak them overnight in weak salt and water. Place in a kettle of water, with a handful of rice and a little milk to make the chicken white. Simmer slowly two or three hours, removing the scum that rises when the chicken first begins to boil. Keep under the water, with an inverted deep plate. Just before taking off the fire, add salt to the taste. Lay on a hot dish near the fire. Skim off the fat from the top of the liquor, strain it and add chopped celery, parsley and thyme, drawn butter, a little pepper and salt, or, if preferred, six hard-boiled eggs chopped fine.--Mrs. S. T.