Prepare Cream of Chicken according to directions given above, thicken with one tablespoonful each of b.u.t.ter and flour, add one cupful of boiling cream, and serve in cups with a tablespoonful of unsweetened whipped cream on each cup.
CREOLE CHICKEN GUMBO
Cut up a chicken, and fry brown in ham or bacon fat. Cover with three quarts of cold water, and boil until the chicken is tender. Add the corn cut from three large ears, or half a can of corn, two sliced tomatoes, two potatoes cut into dice, six pods of okra, and half a cupful of cold boiled ham chopped fine. Boil until the chicken falls to pieces, take out the bones, and serve.
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 b.u.t.ter 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 b.u.t.ter 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 b.u.t.ter, 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 b.u.t.ter, 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.
MOCK CHICKEN GUMBO
Chop fine a quarter of a pound of cold cooked ham, and fry in b.u.t.ter with an onion. Add a can of chicken, half a cupful of stewed tomatoes, a can of okra, one cupful of chicken stock, and boiling water to cover. Boil for fifteen minutes, and thicken with a tablespoonful each of b.u.t.ter and flour, blended with a little cold stock. Season to taste, and serve with boiled rice.
_CREAM SOUPS_
CREAM OF ASPARAGUS
Prepare according to directions given for Cream of Celery, using two cupfuls of asparagus. Add a tablespoonful of whipped cream and a few of the cooked asparagus tops to each plate of soup.
CREAM OF BARLEY
Prepare according to directions given for Cream of Celery, using one cupful of cooked barley and an extra cupful of milk. Season with curry powder, celery salt, and minced parsley.
CREAM OF CELERY
Melt one-fourth of a cupful of b.u.t.ter, and add one-fourth of a cupful of flour. When thoroughly blended, add two cupfuls of cold milk, cook and stir until thick. Cook a large head of celery, cut fine, in boiling water until tender, and rub through a sieve. Measure the pulp and add enough of the water in which it was cooked to make two cupfuls. Add to the thickened milk, season with salt and pepper, and if too thick, dilute with boiling milk, or stock, to the proper consistency.
CREAM OF CLAMS
Prepare according to directions given above, using two cupfuls of minced clams with their liquor instead of the celery.
CREAM OF CORN AND TOMATO
Prepare according to directions given above, using one cupful each of corn and tomato pulp.
CREAM OF CRABS
Prepare according to directions given above, using two cupfuls of cooked crab meat. Season with lemon-juice and sherry.
CREAM OF MUSHROOMS
Prepare according to directions given above, using either fresh or canned mushrooms. Season with celery salt and parsley.
CREAM OF OYSTERS
Prepare according to directions given above, using two cupfuls of minced oysters with their liquor. Season with minced parsley.
CREAM OF PEAS
Prepare according to directions given above, using fresh or canned peas and enough of the water in which they were boiled to make two cupfuls. Put a tablespoonful of whipped cream into each plate.
CREAM OF TOMATO
Prepare according to directions given above, using two cupfuls of stewed tomatoes, and a small pinch of soda. Season with minced parsley and grated onion.
CREAM OF VERMICELLI
Prepare according to directions given above, using one cupful of cooked vermicelli, and an extra cupful of milk. Season with celery salt, curry powder, grated onion, and minced parsley.