Chicken Bouillon

Cut up chicken. Put on fire in cold water. Boil slowly until meat falls from bones. Remove from the fire, strain and cool. Take fat off the top and re-heat, seasoning with salt. Serve hot in cups. - Mrs. Dermont, Williams, Ariz.

Jellied Bouillon

Take three knuckle joints of beef which have been well cracked open, cover with cold water, salt, and boil until there are about two quarts of liquor, adding a handful of parsley half an hour before it is done. Strain and pour in moulds. It is nice served in individual moulds, but can be served from one large mould. Set on ice until thoroughly chilled, when it will be firm. This is especially nice in hot weather served with salted wafers. - Mrs. Bertha S. Kennedy, Flagstaff, Ariz.

Good Bouillon

Eight pounds brisket beef cooked all day. When cool skim, strain, heat and add one bay leaf and a little onion, two cloves, one pint strained tomatoes, pepper, salt and two quarts of chicken stock. - Miss Behringer, Adrian, Mich.