Broth And Milk

Dr. Pulte says there are cases where the mother's milk is too poor to nourish the babe, even when there is plenty of milk. In such cases he prescribes warm beef broth or mutton broth with warm cow's milk, half and half.

Pap

Mix one full teaspoonful of flour with one table-spoonful of cold milk, and then stir it into half a pint of boiling milk that has a pinch of salt in it. Boil it five minutes and then stir in one teaspoonful of white sugar.

Panada

Grate half of a double baked rusk, or half of a Boston cracker into half a pint of cold new milk that has one teaspoonful of white sugar in it; boil it three minutes from the time it begins to boil, stir it constantly from the time it is put on the fire until it is done.

Beef Broth

The leg of beef makes the best broth, and four pounds will make one quart. After the leg has been cut up into four or five pieces, wash it in cold water and put it into the soup kettle with cold water enough to cover it, and just when it begins to boil skim it as long as anything rises to the surface. Cover the kettle and boil it slowly five hours; if the water boils down too low replenish with a little boiling water. When it is done take out all the meat and bones, skim off all the fat, and season only with salt; then strain it through a wire sieve and serve it in a china cup and- saucer with double baked rusk or crackers. A cup full of this broth, with a double baked rusk is very refreshing to a patient, as I can speak from experience. If rice is permitted in the broth it must boil one hour. When cold this broth will become a jelly.

Chicken Broth

An old chicken makes the best broth, and it is much clearer and nicer by cooking the chicken whole. After the chicken is dressed, light a paper and singe it off, then wash it in cold water and put it whole into the soup kettle, with cold water enough to cover it, and when it begins to boil skim it, keep the kettle covered and cook it slowly five hours. When it has cooked two hours turn it, and if the water boils down too low replenish with a little boiling water. When it is done lift the chicken, skim off the fat and season only with salt. There should be only one pint and a half of broth. Serve it with double baked rusk or crackers. If rice is permitted in the broth it must cook one hour. This broth when cold will become a jelly.

Mutton Broth

Old meat makes better broth and soup than young. Four pounds of the leg of old muttonwill make one quart of good broth. After it has been cut up into three or four pieces wash it in cold water and put it into the soup kettle with cold water enough to cover it, and just when it begins to boil skim it as long as anything rises to the surface. Cover the kettle and boil it slowly five hours then take out all the meat and bones and skim off all the fat and season only with salt. If pearl bar-ley is permitted in the broth, one tablespoonful is enough for one quart of broth, and it must cook two hours.