1 Cup of chopped chicken meat. 1 Pint of strong chicken broth. 1 Pint of sweet cream. ½ Cup of cracker- or bread-crumbs. 3 Yolks of eggs. 1 Teaspoon of salt. ½ Saltspoon of pepper. The chicken may be obtained from what remains of a roast, in which case the bones, skin, tendons, and all the scraps left should be boiled for the broth. It is better, however, to use a fowl which has been cooked on purpose, as the broth from such a one is of finer flavor. Soak the cracker-crumbs in a little of the cream. Break three eggs, separate the whites from the yolks, and carefully drop the yolks into hot water; boil them until they are hard. Chop the chicken in a chopping-tray until it is as fine as meal, previously having removed everything except the clear meat; mix the soaked cracker with it; press the hard egg-yolks through a coarse wire strainer and put them in, and also the salt, pepper, and broth. Then strain the whole through a colander, adding the cream a little at a time, and pressing through all of the meat. Boil it for five minutes in a saucepan, or cook it in a double boiler for half an hour. This makes a delicious soup. CHICKEN-TAPIOCA SOUP 2 Tablespoons of tapioca. ½ Cup of cold water. 1 Pint of strong chicken broth or white stock. 1 Pint of milk. 1 Stalk of celery, or some celery-salt. 1 Tablespoon of chopped onion. ½ Square inch of mace. 1 Scant teaspoon of salt. ½ Saltspoon of white pepper. ½ Teaspoon of butter. The broth for this dish may be made by boiling the bones of a roast with the left-over pieces of meat, and then reducing the liquor until it is strong enough. Put the tapioca to soak in the cold water, overnight if it be the common, coarse kind, but if pearl or granulated tapioca is used, twenty minutes will do. Then add the chicken stock, and simmer it until the tapioca is completely softened. It will require two or three hours. About half an hour before the tapioca will be done, put the milk, celery, onion, and mace into a saucepan to cook, and as soon as the tapioca becomes soft pour it in; remove from the fire, and strain the whole through a wire strainer, forcing through with a spoon all the grains of tapioca. Then add the salt, pepper, and butter; set it back on the stove, and heat it just to the boiling-point, when it is ready to serve. BEEF-TAPIOCA SOUP ¼ Cup of granulated tapioca. 1½ Cups of water. 1 Pint of strong beef broth. ½ Teaspoon of salt. ½ Teaspoon of mixed sweet herbs. 1 Teaspoon of minced onion. A little black pepper.