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.
Chicken and Rice Soup
Is made as white chicken soup, but with the addition of four tablespoonfuls of rice, boiled soft, and added to the chicken liquor at the same time with the parsley. Then proceed as directed, with milk, eggs, etc.
Tomato Soup.
Add a quart of raw tomatoes, peeled and sliced, or a can of stewed tomatoes, and half a small onion to a quart of stock, and stew slowly one hour.
Strain and rub through a colander and set again over the fire.