Mulligatawny Soup.

Put into a frying pan a tablespoonful of Antonini Olive Oil; when hot add a cut up red onion and fry brown; next add a tablespoonful of J. P. Smith's Curry Powder, cook a moment and add a pint of chicken broth or a pint of hot water and a tablespoonful of Maggi Bouillon. Pour the contents of the frying pan into two quarts of rich chicken broth, thicken slightly with a tablespoonful of rice flour, taste for salt, and serve. This is the family method of making this excellent soup. The meat of a chicken cut into squares may be used in this soup.