Cook together for an hour, one can of tomatoes, a sprig of parsley, a teaspoonful of celery seed, a teaspoonful of sugar, a blade of mace, a bay-leaf, and a small onion chopped fine. Rub through a coarse sieve, add two cupfuls of beef stock, season with salt and pepper, and thicken with one tablespoonful each of butter and flour, rubbed together and boiled in soup, while stirring. When thickened add one cupful of cooked macaroni, cut into small bits.
CHICKEN SOUPS
CHICKEN BOUILLON
Cut up a chicken, cover with cold water, add a small onion sliced, a stalk of celery cut fine, and a small bunch of parsley. Simmer until the meat falls from the bones, strain through cheese-cloth, cool, skim, reheat, season with salt and pepper, and serve in cups.
CHICKEN SOUP
Select an old fowl and cut it in pieces. Put into the soup-kettle, with a sliced carrot, two onions, two cloves, and water to cover. Simmer for three or four hours, and strain. Reheat the liquor, add one cupful each of washed rice and meat of the chicken, a small turnip chopped, and a blade of mace. Simmer for three hours, rub through a sieve, season to taste, and serve.
CHICKEN AND TOMATO SOUP
Cut up a chicken, fry in butter with an onion, and a slice of ham chopped fine. Add two quarts of beef stock, two cupfuls of water, a small bunch of parsley, a tablespoonful of powdered sweet herbs, and salt and pepper to season. Add a can of tomatoes and cook until the meat falls from the bones. Remove the bones, chop the meat fine, reheat, and serve.
CREAM OF CHICKEN
Melt one tablespoonful of butter, add two tablespoonfuls of flour, and, when thoroughly blended, three cupfuls of chicken stock. Season to taste, add one cupful of boiling cream, and serve.