Clear a quart of soup-stock as directed in the last receipt, and color it with a teaspoonful of Halford sauce, or walnut catsup.
When the vegetables are tender, turn them into a colander to drain, taking care not to mash or break them. Throw away the water in which they were boiled, and add the vegetables to the clear hot soup.
Taste, to determine if it needs more pepper or salt, and simmer all together gently twenty minutes before turning into the tureen.
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.