_Broiled Chicken._--A young, tender, fat chicken is better broiled than any other way. It has a finer flavor; is tenderer, more juicy and more easily digested; in fact broiled chicken is one of the most delicious dishes that can be served. There is no earthly use, however, in trying to broil a chicken that is not fat and nice. If the chicken is a little too old to broil whole the breast will still be tender. Flatten the chicken by pounding it. Have a bed of clear, bright coals and a hot gridiron well greased to prevent sticking. Cover with a baking-dish and turn often, allowing the bony side to stay down longer than the other side. From fifteen to twenty minutes should be enough, but it is always best to test with a fork by pulling the fibres apart to see that they are not raw. As soon as the raw look has disappeared the chicken is done. The least over-cooking injures the flavor. Serve on a hot platter. Pour over a little melted butter, seasoned with lemon juice and chopped parsley. To bake or boil a turkey proceed the same as for chicken, simply allowing more time. An eight-pound turkey will require three hours to roast. MAKING GOOD SOUPS. _Vegetable Soups._--The simplest and most easily prepared soups are those made from peas, beans, tomatoes, asparagus, celery, carrots, onions, and potatoes. They require neither meat nor any previous preparation, but can be made and eaten at once. These soups are somewhat paradoxical because they are both cheap and rich; deliciously simple and simply delicious. Take enough of any of these vegetables to furnish sufficient soup after they have been rubbed through a strainer and thinned with milk or cream. Cook the vegetables thoroughly until perfectly soft, so that they can be easily rubbed through a coarse strainer. Add enough milk to this puree to make it about the thickness of cream. Season with salt, pepper, and a little celery-salt, and serve with bits of bread browned crisp in the oven. When the vegetables can be got fresh from the garden nothing is more delicious than these soups, and in winter, canned peas and dried beans make excellent substitutes. In making potato puree two onions boiled with the potatoes improve the flavor. Potato soup without onion is tasteless; a little celery boiled in with the potatoes and onion, makes it still nicer. Tomato soup is also better slightly flavored with onion and a little carrot. A little cold boiled rice, simmered for a half-hour in the soup after the milk has been added, is an excellent addition. These soups are also delicious when made rather thin with milk and then thickened by putting the well-beaten yolks of two eggs into the hot soup-tureen, and stirring vigorously while adding the soup; this last soup must be served at once, as it cannot stand after the eggs are added.