Chicken Broth

If the weather is warm, use but half a chicken to make broth for one person. If it is cool take a whole one, as the broth will keep several days. Pull oft* the skin (because there is a good deal of oil in it) and allow two quarts of water for a chicken. Skim it in the neatest manner when it begins to boil. Put in a large spoonful of rice, and a teaspoonful of salt, and boil it slowly two hours. If onion and parsley are to be added, cut them fine; put in the onion when the broth has boiled an hour, and the parsley five minutes before it is served.

It is the best way to boil the chicken the day before it is wanted, and the next day take off the fat, add the rice, etc, and boil it another hour.

Chicken Tea

Take a leg and thigh of a chicken, lay it into a pint of cold water, and set it on the fire till it boils up long enough for you to skim it. Put in a little salt.

Chicken Panada

Boil a young chicken half an hour in a quart of water. Then remove the skin, cut off the white meat, and when cold, put it ' into a mortar with a spoonful or two of the water in which it was boiled, and pound it to a paste. Season it with salt, and a very little nutmeg; add a little more of the water, and boil it up three or four minutes. It should be of such a consistency that it can be drank, though rather thick.

The bones which remain may be returned to the water in which the chicken was boiled; and with the addition of rice, a good broth be made of it.

Calf's Foot Broth

Boil two feet in three quarts of water, until it is wasted to three pints. Strain it, and set it aside in a cool place. When cold, take off the fat. Heat a little at a time as it is wanted, and add salt, nutmeg, and, if approved, a spoonful of good wine.

Wine Whey

To a pint of milk put two glasses of wine; mix it, and let it, stand twelve minutes, then strain it through a muslin bag or a very fine sieve. Sweeten it with loaf sugar.

If it is necessary to have the whey weaker, put a little hot water to the milk.

Barley Water

Boil an ounce of pearl barley a few minutes to cleanse it, pour off the water, and put a quart of cold water and a little salt to it. Simmer it an hour.

Arrow-Root

The best kinds of arrow-root are the Jamaica and Bermuda.

Wet a large teaspoonful in a little cold water, with half a tea-spoonful of salt; pour on it half a pint of boiling water, stirring it very fast. Then set it where it will just boil up for one minute. Sweeten it, and add milk if it is allowed. For a drink, make it very thin, and put in lemon juice and sugar.

Pearl Sago, And Tapioca

The directions, page 99 are appropriate for the preparation of these articles for invalids.

Milk Porridge

Put to half a pint of boiling water, two teaspoonfuls of flour wet smooth in cold water, and add salt. Then put in half a pint of milk, stir it well, and let it boil up again. Vary the proportions of milk and water as the case requires. Made wholly with milk it is a very hearty dish.