Chicken and Bean Soup

Clean and cut up a nice fat hen, and put on to boil in plenty cold water. Parboil 1 qt white beans, adding 1/2 teasp soda after they have boiled about 5 minutes. Then drain and add the beans to the chicken, and boil until both are tender. Season to taste.-[Mrs. S. O., N. D.

Chicken and Rice Soup

Cut a nice fat chicken in small pieces, cover well with cold water and add salt and 1 cup rice. Boil slowly until done, adding more water as needed. When nearly done, add a few noodles or dumplings and boil until done.-[Mrs. W. H. L., Ky.

Giblet Soup

The head, neck, feet, heart, stomach, lungs and liver of a chicken are often thrown away. If properly cleansed and prepared, they make a nourishing soup. Split the heads, pick off all feathers, and lay in salt water. Pour boiling water over the feet and pull off the skin. Wash the heart, clean stomach, lungs, liver and neck in cold water. For three sets giblets allow 3 pts water, and simmer gently 3 hours. When cold it will be like jelly. The soup should be salted to taste and flavored with a few peppercorns.-[I. A. G., N. Y.

Chicken Soup with Dumplings

Dress and cut up a chicken, and put on to boil in plenty of cold water, adding salt to taste. Let boil long and slowly, and about one hour before serving add 1 pt carrots, peeled and sliced fine, and 1/2 hour later 1 qt potatoes, peeled and sliced also, an onion, if liked, and 1/4 hour later dumplings made as follows. Put 1/2 cup butter in a frying pan and when hot add 1/2 cup flour, and let cook about 10 minutes, stirring vigorously, but do not let it brown. Then add some of the chicken broth, a little at a time, to convert the mass into a smooth ball which will free entirely from the pan. Remove from the fire, and when cool add 1 or 2 beaten eggs, and mix well. Drop into the boiling soup by spoonsful and boil steadily about 15 or 20 minutes.- [Mrs. A. P., Neb.