Chicken Broth.
Cut an old fowl into quarters. Lay in salt and water an hour; put on in a soup-kettle with an onion, and four quarts of water. Bring very slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat shrinks from the bones. Take out the chicken, salt it, and set aside with a cupful of the broth, in a bowl (covered), until to-morrow. Season the rest of the broth and put back over the fire. Boil up and skim, and add nearly a teacupful of rice, previously soaked for two hours in a cup of water. Cook slowly until the rice is tender. Stir a cup of hot milk into two beaten eggs, and then into the soup. Let all come to the boil—barely—when you have added a handful of finely-minced parsley, pour out into the tureen.