Beef Broth

Prepared same as Mutton Broth.

Broth With Grains

1 quart hot broth. 1 tablespoon rice or barley.

To the hot broth add the well-washed rice. Simmer slowly until the rice is tender, adding more broth if it evaporates. The broth should be strained before using.

Chicken Broth

3½ pounds chicken. 3 pints cold water. 2 tablespoons rice.

1 teaspoon salt. Speck pepper.

Thoroughly clean a chicken (see "Poultry," p. 153), remove skin and fat; separate at the joints and wipe with a wet cloth. Put in kettle and add the cold water and let stand one-half hour. Heat very slowly and simmer three hours, or until meat is tender. When half-cooked skim off fat and add the rice and seasonings (and if desired, a small onion). When meat is tender, skim off fat and strain, taste and season properly and serve hot. When possible, make broth the day before using, that it may be thoroughly cooled and the fat removed easily. Reheat in a double boiler. The rice may be cooked, and rubbed through strainer before adding to broth, or it may be omitted if desired. An old fowl, not too fat, is best for broth.

Veal Broth

Prepared same as Chicken Broth (use cut from loin or knuckle of veal).

Clam Broth No. I

Take five clams, wash and scrub well and put in saucepan with cold water to cover. Cook until shells open, remove from pan and take out clams. Chop and put them back into broth. Cook fifteen minutes. Strain through muslin; serve hot. If too strong flavor, add hot water.

Note

If made in large quantity, use two or three clams to one cup water.

This broth may be frozen to the consistency of a frappe.

Clam Broth No. II

½ cup clam broth. Pepper.

1 cup water or milk. ¼ teaspoon butter.

Blend the clam broth and water (or milk), and heat to the boiling point. Season with salt to taste, and if allowed, a little pepper and the butter. Serve hot in dainty cups.

Egg Broth

If one cannot conveniently get protein from meat, a very nutritious broth may be made by means of hot water into which an egg has been stirred. Heat three tablespoons of water to not above 149 degrees Fahrenheit (below the simmering point), and pour it gradually into a raw egg. The liquid is milky if the yolk is used; clear if only the white is used. It has little taste, which is an advantage with many patients; or it may be flavored with beef extract.

Egg Broth No. II

1 cup hot beef broth. ½ teaspoon salt.

1 egg.

Beat the white and yolk of egg separately. To the yolk add gradually the hot broth, stirring continually. Add the salt and fold in the well-beaten white. Reheat in double boiler, taking care not to coagulate the albumin. Serve very hot.

Note

The white or yolk of egg may be used separately.