CHICKEN SOUP.
4. Wash a fine large chicken, put it in a pot and cover it with water with a little salt. Pick and wash two table spoonsful of rice, a bunch of sweet herbs, washed, and tied with a thread, two onions, and a little celery cut fine. Add these to the chicken as soon as it begins to boil. When the chicken is tender add a small bunch of parsley finely minced; let it boil a few minutes and then serve it. Season with pepper and salt to the taste. Serve the chicken with drawn butter. Some like allspice in this soup. If you should like it add a tea spoonful of the whole grains.
Noodles or dumplings may be substituted in place of the rice. To make noodles see [No. 11]. The dumplings are made with a tea spoonful of butter, two of flour, and water enough to form a soft dough. Take a tea spoonful of the dough and drop into the boiling soup. Let them boil a few minutes.
Pearl barley may be used instead of rice.