EGG AND CHICKEN SOUP
Reheat six cupfuls of chicken stock, add half a cupful of cold boiled rice, and two hard-boiled eggs, chopped fine. Thicken with one tablespoonful each of butter and flour, rubbed smooth in the boiling soup, season with salt, pepper, and minced parsley, and serve.
GERMAN CHICKEN SOUP
Reheat six cupfuls of chicken stock, add one cupful of cooked tapioca, and one cupful of milk. Season to taste. Thicken with the yolks of two eggs beaten smooth with one cupful of cream, stir until eggs are cooked, and pour the hot soup over the whites of the eggs, beaten to a stiff froth.
GIBLET SOUP
Reheat four cupfuls of chicken stock. Add the finely minced cooked giblets of two chickens, and salt, pepper, and parsley to season. Thicken with two tablespoonfuls each of butter and browned flour, rubbed smooth in the boiling soup. Add two hard-boiled eggs, finely chopped, and serve.
HUNGARIAN CHICKEN SOUP
Chop fine, two cupfuls of cold roast chicken. Fry in butter, dredge with flour, add four cupfuls of chicken stock, one cupful of white wine, a bay-leaf, a sprig of thyme, and a small bunch of parsley. Simmer for an hour, rub through a sieve, and reheat. Add one-half cupful of chicken cut into dice, a shredded green pepper, which has been fried in butter, and a cupful of barley which has been cooked in chicken stock. Season to taste, and serve.
JELLIED CHICKEN BOUILLON
Cut up a large chicken and break the bones. Cover with cold water, and simmer for four hours. Cool, skim, and strain, season to taste, reheat, and add one-half package of gelatine, dissolved in cold water, for each quart of soup. Stir until the gelatine is thoroughly mixed with the hot liquid, strain through cheese-cloth, pour into cups, and set on ice.