CREAM OF CHICKEN SOUP

1 quart chicken stock, heated and stirred into a pint of hot
cream. Shreds of chicken breast and a little rice are added to
the soup. Serve piping hot. —Mrs. Innis Hopkins

CHICKEN SOUP, SERBIAN

Cut a fowl into pieces and cook, allowing about a quart of
water to each pound of fowl, When about half done season with salt
and a few black peppers and add the following vegetables cut in
2-inch sized cubes: 1 carrot, 1 parsnip, some celery stalks, parsley
and 1 onion (whole). Prepare in separate pan 1 tablespoonful butter
and 1% tablespoonfuls flour; stir this well until brown, and sea-
son with paprika to taste. Add to soup when almost done and
let all boil a few minutes. Just before serving stir into the soup
the yolk of 1 egg beaten with 3 tablespoonfuls of rich cream.

—Mrs. George Risteen

CALIFORNIA CLAM CHOWDER
(4 to 5 persons)

Clear bouillon 1 soupspoonful flour
Fish bones 2 medium sized potatoes
12 large hard shell clams 4 red tomatoes

2 green bell peppers Seasoning

2 white onions Thyme

1 celery heart Chopped parsley

14 Ib. of salt pork Cayenne

2 oz. butter

Put the clams, well cleaned, in a pot with a piece of celery to
boil. The fish bones boil in the clear bouillon. All the vegetables
well washed, cut up into squares, also the salt pork. Now place
in another pot, the butter, green peppers, celery, onions and
smother for about fifteen minutes. Add the flour and fill the boil-
ing clam and fish bone stock. Boil all for about fifteen minutes
more. After this add the cut-up potatoes and tomatoes and boil
until potatoes are well done. Now season the chowder with salt
and pepper, fresh thyme, little fresh marjoram, cerfoil, chopped
parsley. Add, five minutes before serving, the clams cut up into
squares. —Ambassador Hotel Chef

MOCK PARKER HOUSE ROLLS

Mock Parker House rolls from rounds or squares ™% inch
thick. Fold them and “pin” at the edges, brush with melted or
very soft butter, then put in a hot oven or under the broiler to get
them crusty on the outside.

When you want croutons to sprinkle on the soup or pass at
the table, butter each slice of bread, cut into small cubes and
brown in a moderate oven.

29