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 water to cover the fowl; bring to a boil and skim. Add half a cupful of pearl barley that has been thoroughly washed and scalded, cover the kettle, simmer gently two hours, or until the chicken is tender. Have ready, boiled and dried, half a pound of rice; shake it on the bottom of a meat platter, place the chicken in the center, pour over this half a pint of well-made egg sauce, and sprinkle with chopped parsley. Thicken the soup with two tablespoonfuls of butter and two of flour, rubbed together. When boiling season with salt and pepper. Serve in an old-fashioned soup-pot, if you have one; if not use the ordinary soup tureen. The chicken and rice, with lettuce and French dressing, form the dinner that follows the soup. Use a fowl, not a chicken; it would be extravagant, indeed, to pay a high price for tender meats for soup.

Potato soup is suitable for a cold day. Make it in the following manner: Get as many beef or ham bones as vou can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a‘roast beef is excellent. Strain off the liquor carefully, empty the bones and debris of the ham, restore the liquor to the pot, and place again on the fire. Having selected, washed, and pared some nice potatoes, cut them into small pieces, and boil them in the stock till they melt away. An onion or two may also be boiled among the bones to help the flavor. I do not like thick potato soup, and