Chicken broth should be made with fowl, not with young chicken; a good one weighing three pounds will make three pints of broth.

To Prepare. Singe the chicken with a piece of blazing newspaper to burn off the long hairs; remove all refuse or that which is not clear flesh, viz., pin-feathers, oil-bag, crop, lungs, kidneys, and, of course, the entrails if the fowl is not already drawn. If the pipes in the neck are not all drawn out with the crop, they may be easily taken away when the fowl is cut up. Scrub it well in cold water, and then disjoint and cut it into small pieces; wash each piece thoroughly, retaining the skin if it is clear and free from pin-feathers, otherwise removing it. Put the chicken into cold water and simmer it for two hours, then boil it for two hours. Finally strain it and remove the fat, season it with salt and a bit of white pepper, and serve very hot in pretty china cups, with or without a lunch-cracker or a bit of dry toast.

With Herbs. Parsley, bay-leaves, sage, thyme, or a bouquet of sweet herbs will give a pleasant flavor to chicken broth. A teaspoon to a pint is the right proportion.

With Grains or Vegetables. Rice may be used to advantage in chicken broth, and also pearl-barley, sago, tapioca, and bread. These are among the best additions of the kind that can be made, for with them one is able to preserve the light color so desirable in chicken broth. Onion, celery, and parsley in the proportion of one teaspoon to a pint are suitable vegetables. Celery is especially nice.