Year: 1873




The best utensil for making broth is
an earthen pot next is a copper or iron
digester or kettle, we'll lined with tin.
An iron pan lined with porcelain IS ex-
cellent if the porcelain is not cracked.
Any kind of fire is good as long as 1t Is
not too sharp, and viii keep the pot
simmering Il does net matter whether
il is on a stove or range, in q CRATE or
furnace, or whether 1t is a hard coal,
charcoal, OF wood Ere. 1t Is not neces-
sary te be thorough cook to make ex-
cellent broth, for care and watchtul-
ness are the only two qualities required.


Process Put two pounds of beef IL a
pot or kettle with two quarts and n half
of cold water, a small tablespoonful of
salt, and set it on a good IRE after
about thirty or forty minutes the scum
will begin to collect on the surface ;
take skinner and skim it of as soon
as there is enough of it when 1t be-
gins to boil add about a wine-glassful OF
cold wpter to stop the boiling, and allow
all the scum to come on the surface "a
order to remove it. When no more Of
it comes up add a small turnip, or part
of one, medinm.sized carrot, two
cloves, an onion, stalk of celery, a
leek, and a Glove of garlic simmer con-
stantiy for six hours, then add a table,
spoonful of burned sugar, and the broth
is made. The meat is either served
with the carrot, turnip, and leek, or pre-
pared as directed for cold beef in q pre-
ceding number. Strain the broth, and
it is ready for use. It does not keep
long in summer without turning sour (;
it is then necessary to cool 1t quickly by
exposing it to a draught, and to keep It
in dark and cool closet, or on ice. IL
keeps longer by giving it one boil every
twelve hours.


BURNED SUGAR, OR CARANTEL.-The
utensils used to make caramel or burned
sugar can not beuse3 for anything else
afterward. An cid tin pan or old ladle
answers the purpose. White is better
than brown sugar or molasses, having a
finer flavor. The process Is to put
about two ounces of sugar IN the ladle
or pan. and set it over a rather sharp
fire stir with a piece of wood, or n
wooden skewer used by butchers, till it
is black, and begins TO send forth a
burning smell, when add gill or so of
cold water stir and boil gently for
four or five minutes; take OF the fire,
strain, let It cool, and it is made. When
cold il is put in a bottle, Ct rked, and
used whenever wanted. It keeps we'll,
and may be used warm as well as cold.


.CoNsonH.- means very rich
broth made richer and clarified, IL is
to the old what milk is to the infGnt,
the best food that can be given.


Process When broth is made ana
strained it is put back in the pot or di-
gester with few onions or carrots in
slices, lean beef chopped and mixed
with raw eggs, and then beaten into the
broth, which is set on the fire and
boiled for about half an hour, or until
perfectly clear. TIE more chopped
meat is used, the richer the eonsOmme,
It is as nutritious as beef, healthfui and
very easy of digestion. Whoever
named il the staff of old age named it
rightly; it is certainly the best way for
old persons, deprived of masticatlng
powers and of strong digestive organs,
to eat, digest, and sssimilste beef and
other meats.


CHICKEN BRorH.-This is generally
made for invalids, for whom beef broth
is too rich although chicken broth can
be made rich also by putting several
old chickens in the kettle with CON-
paratively small amount of water.


Process To make an ordinary chick
en- broth, neither rich nor weak, put in
the soup kettle an old chicken, the
bones of which you crack in several
places, or half of chicken, with about
a quart of water to a pound of meat (;
add little salt, and set on a good fire.
When commencing TO boil push the
kettle back, add a gill of cold water,
and skim off the scum that gathers on
the surface. When no more scum
comes up, add a carrot, stick of cel-
cry, and two leeks simmer for two
hours, strain, and use. II wanted weak,
put more water and less chicken, and
Uice versa if wanted rich.


VEAL BRorH. chicken broth, it
is generally made for invalids; I; the pro-
cess Is exactly like the above, using s
pound of the breast or neck piece OF
veal instead of pound Of chicken.


MUTTON BaorH. Proceed and season
exactly as directed for beef broth, using
the same weight of mutton as of beef.


IiEFK SoUP.-Take half dozen leeks,
clean and wash them we'll, o1t them IN
thin slices, and put them IN q pan with
a little butter, fry until they begin TO
color, when add three pints of broth or
water, and simmer for an hour. While
it IL simmering. cut two or three slices
of bread in dice, and put it in the soup
tureen salt TO taste, and turn the leeks
and broth over the bread cover the
tureen for two or three minutes, and
serve. Leek is the most demulcent of
edible vegetables.


IEER Sour FOR IEyALIDs.--Clean and
wash dozen of gOod-sized leeks, and
cut them IN thin slices put them in a
pan with two ounces of butter, and fry
them till about half done add about
two quarts Of broth, and simmer until
about half reduced add salt to taste.
and serve ss it is. This leek soup is
excellent for invalids and oonsump-
tives.