Let all boil up. Some dumplings made like biscuits are very nice in it.—Mrs. W.
Roast Veal and Chicken-bone Soup.
Boil the veal and chicken bones with vegetables, and add one handful maccaroni, broken up fine. Boil the soup half an hour. Color with a little soy or catsup.—Mrs. S.
Chicken Soup.
Put on the fire a pot with two gallons water and a ham bone, if you have it; if not, some slices of good bacon. Boil this two hours, then put in the chickens and boil until done: add one-half pint milk and a little thickening; pepper and salt to the taste. After taking off the soup, put in a piece of butter size of an egg. Squirrel soup is good made the same way, but takes much longer for a squirrel to boil done.—Mrs. P. W.
Giblet Soup.
1 pint dried green English peas.
1 pound giblets.
1 dozen cloves.