firm;
cool, remove from mould, cut into fancy shapes.

CHICKEN SOUP WITH EGG BALLS I OR II.

Egg Balls I.--Rub yolk of one hard boiled egg through a sieve, season
with salt and pepper, and add enough raw egg yolk to make of right
consistency to shape. Form into small balls, and poach in soup.

Egg Balls II.--Rub one-half yolk of hard boiled egg through a sieve,
add one-half of a hard boiled egg white finely chopped. Season with
salt and moisten with yolk of raw egg until of right consistency to
shape. Form and poach same as Egg Balls I.

CHICKEN SOUP WITH ROYAL CUSTARD.

Serve Chicken Soup with Royal Custard.

Royal Custard.--Beat yolk of one egg slightly, add two tablespoons
chicken stock, season with salt and pepper, turn into a small buttered
mould, and bake in a pan of hot water until firm. Cool, remove from
mould, and cut into small cubes or fancy shapes.

ONION SOUP.

Cook one-half large onion, thinly sliced, in one tablespoon butter
eight minutes. Add three-fourths cup chicken stock, and let simmer
twenty minutes. Rub through a sieve, add two tablespoons cream, and
yolk one-half egg beaten slightly. Season with salt and pepper.

ASPARAGUS SOUP.

12 stalks asparagus, or
1/3 cup canned asparagus tips
2/3 cup chicken stock
1/4 slice onion.
Yolk one egg
1 tablespoon heavy cream
1/8 teaspoon salt
Few grains pepper

Cover asparagus with cold water, bring to boiling point, drain, and
add stock and onion; let simmer eight minutes, rub through a sieve,
reheat, add cream, egg and seasonings. Strain and serve.

TOMATO BISQUE.

2/3 cup canned tomatoes
1/4 slice onion
Bit of bay leaf
2 cloves
1/4 cup boiling water
1/8 teaspoon soda
1/2 tablespoon butter
1/4 teaspoon salt
Few grains pepper
2 tablespoons heavy cream

Cook first five ingredients for eight minutes. Rub through sieve, add
soda, butter in small pieces, seasoning, and cream. Serve at once.

CAULIFLOWER SOUP.

1/3 cup cooked cauliflower
2/3 cup chicken stock
Small stalk celery
1/4 slice onion
1 egg yolk
1 tablespoon heavy cream
2 teaspoons butter
Salt and pepper

Cook cauliflower stalk, celery and onion eight minutes. Rub through
puree strainer, reheat, add egg yolk slightly beaten, cream, butter,
and seasoning.

MUSHROOM SOUP.

3 mushrooms
2/3 cup chicken stock
1/4 slice onion
2 teaspoons butter
1 egg yolk
1 tablespoon heavy cream
1 teaspoon