Place the fowl, cut into pieces, in a saucepan with four quarts of cold water; when it comes to the boiling-point, draw it aside and let it simmer for three hours; then add one thick slice of onion, two sticks of celery, one sprig of parsley, and one cupful of rice, and simmer for another hour; strain and let the soup stand until the grease can be taken off the top. Remove the meat, bones, and vegetables from the strainer, and press the rice through the sieve; stir this into the soup; season with salt and pepper, and heat again before serving; a little cream may also be added. This soup is also good thickened with a little roux or with corn-starch. For the latter, take two tablespoonfuls of the cold stock; stir into it one tablespoonful of corn-starch; then stir it into the soup, and let cook for ten minutes to take away the raw taste of the starch, and to make it clear. Pieces of the breast cut into dice may also be added.

VEGETABLE SOUP

To one quart of common stock add one pint of parboiled mixed vegetables cut into small dice. Simmer until the vegetables are tender but not pasty. Season with salt, pepper, and one teaspoonful of sugar.

Serve without straining.

TOMATO PURÉE

Put into a granite-ware saucepan a quart of canned or of fresh tomatoes; add a pint of water or of stock;—the soup will be better if stock is used;—add also one bay-leaf, a sprig of parsley, a stick of celery, six peppercorns, and a teaspoonful of sugar; simmer until the tomato is thoroughly soft. In another saucepan put a tablespoonful of butter; when it is hot add a sliced onion, and fry, but not brown it; then add a tablespoonful of flour, and cook, but not brown the flour. To this roux add enough of the tomato to dilute it, and then mix it well with the rest of the tomato, and season with salt. Pass the whole through a fine sieve or strainer. Heat it again before serving, and sprinkle over the top small croûtons.

SPLIT-PEA OR BEAN SOUP