side of the range. Strain it again through a cloth. Heat it again before serving it.
In summer this soup is sometimes served cold in the form of jelly. In this case the bone of the knuckle of veal must be cooked with it in order to make it jelly. Care must be taken that during the cooking the water only simmers, for if it boils lime will be extracted from the bone and it will be impossible to have a clear soup.
CONSOMMÉ OF CHICKEN
Place a fowl in a soup pot with four quarts of cold water and let it come slowly to the boiling-point, then draw it to the side of the range and let it simmer for five or six hours. If it is allowed to boil the soup will be clouded by lime extracted from the bones.
An hour before removing it add an onion, a branch of celery, a tablespoon of salt, and six peppercorns. Strain it through a cloth, and when cold remove the grease. Clear it the same as the beef consommé.
A knuckle of veal may also be used with this soup if a jellied stock is wanted to serve cold.
CLAM BROTH
Boil clams in their own liquor for twenty minutes. Let the liquid settle before pouring it off. Season it with pepper and serve it very hot in cups, with a teaspoonful of whipped cream on the top of each cupful. About two dozen clams will give a quart of liquor.
CLAM BISQUE
Boil a pint of clams in their own liquor. Chop the clams very fine and return them to the fire with the clam liquor,
