Béchamel Soup.
Take the fat from the jellied stock in your refrigerator; dip it out carefully from the meat—taking care of the chicken—and heat in a saucepan. Scald a quart of milk in another vessel, and stir into it a large spoonful of corn-starch, wet with cold milk. Pepper and salt to taste (the milk should have had a pinch of soda in it), and pour into the tureen. Add the boiling soup, stir up well, and serve.