White Chicken Soup (Delicious).
A tough fowl can be converted into very delicious dishes by boiling it first for soup and mincing it, when cold, for croquettes.
In boiling it, allow a quart of cold water for each pound of chicken, and set it where it will heat very slowly.
If the fowl be quite old do not let it reach a boil under two hours, then boil very gently four hours longer.
Throw in a tablespoonful of salt when you take it from the fire, turn chicken and liquor into a bowl and set in a cold place all night.
Next day skim off the fat, strain the broth from the chicken, shaking the colander to do this well, and put aside the meat for croquettes or a scallop.
Set three pints of the broth over the fire with a teaspoonful of chopped onion, season with salt and pepper, and let it boil half an hour. Line a colander with a thick cloth, and strain the liquid, squeezing the cloth to get the flavor of the onion.
Return the strained soup to the saucepan, with a tablespoonful of minced parsley, and bring to a boil. Meanwhile, scald in a farina kettle a cupful of milk, dropping into it a bit of soda the size of a pea.
Stir into this when hot, a tablespoonful of cornstarch wet up with cold milk. When it thickens scrape it out into a bowl in which you have two eggs whipped light. Beat all together well, and stir in, spoonful by spoonful, a cupful of the boiling soup.
Draw the soup pot to one side of the range, stir in the contents of the bowl, and let it stand—but not boil—three minutes before pouring into the tureen.