Chicken Soup.
Take the fat from the top of the liquor in which your chicken was boiled yesterday, and put on the soup to heat. Meanwhile, boil half a cupful of rice tender in a pint of salted milk, and when the rice is soft, stir in a tablespoonful of butter worked up in flour to prevent oiling. When the soup boils up clear, skim and add the rice and milk, with two tablespoonfuls of minced parsley. Pepper and salt to taste; simmer ten minutes. Chop up three hard-boiled eggs fine; put into the tureen and pour the soup upon them.