Four Servings

Purchase a half pound of well-cracked bones and a pound of lean beef. Chop the beef, or cut it fine, sear it well in a hot kettle, add the bones and one and a half quarts of cold water; bring to boiling point and skim; add two tablespoonfuls of rice, and simmer gently two hours; add one bay leaf and a half teaspoonful of celery salt; simmer gently a half hour longer, and strain.

Beef Broth With Barley

Four Servings Proceed as directed for beef broth. As soon as the mixture reaches the boiling point and you have thoroughly skimmed it, add two tablespoonfuls of pearled barley; strain this out at serving time.

Beef Broth With Sago

Make the beef broth as directed in the first recipe; strain it; when it is cold, remove every particle of fat. If the quantity for a single feeding is to be four ounces, allow a level teaspoonful of sago. Soak the sago in the cold soup for a half hour, bring it slowly to boiling point, and cook until the sago is transparent; add salt and serve.

It must be remembered that all finely-divided starchy foods are not easily masticated and are more or less objectionable. Thoroughly cook the sago, and instruct the patient to masticate it. In fever cases, it is wise to strain all the particles of starchy foods from both milk and broth.