Chicken Soup
Truss the fowls that they may be presentable at table. When partly done add 1/2 teacup of rice. Thicken slightly, according to the amount of liquor, with 1 or 2 teaspoonfuls of flour, rubbed smooth in a teacup of milk. Season with salt pepper and parsley or celery; add slice of bread just before the soup is served. If too rich, skim before adding the compound. Serve the chicken (which may or may not have been stuffed before boiling) with a gravy made from the soup and thickened slightly with flour, to which the chopped giblets may be added.