gredients, simmer half an
hour longer, strain and cool. Remove the fat.

Chicken Broth.--Take one pound of chicken and a pint of cold water. Clean
the fowl, cut it into pieces, and remove the skin. Separate the meat from
the bone and chop the meat very fine. Place with the bones (if large they
should be broken) in the water and soak for an hour. Cook over hot water
for four or five hours at a temperature of 190 degrees. Strain and add
salt. Water must be added from time to time to keep the quantity up to a
pint. Remove the fat. If the broth is to be reheated use a double boiler.

Meat Broth: Beef, Veal, Mutton, or Chicken.--Cover one pound of chopped
lean meat with one pint of water, and allow it to stand for from four to
six hours. Then cook over a slow fire for an hour until reduced to half
the quantity. Cool, skim, pour into a jar and strain.

Veal Broth.--Pour a pint of water on a half-pound of finely chopped lean
veal and allow it to stand for three hours. Boil for a few minutes, strain
and season with salt.

Clam or Oyster Juice.--Cut the clams or oysters into pieces and heat for a
few minutes in their juice. Strain through muslin and serve while hot. In
straining great care must be taken that sand does not pass through the
muslin. The juices should be diluted and may be frozen.

Clam Broth.--Wash three large clams very thoroughly, using a brush for the
purpose. Place in a kettle with a half a cupful of cold water. Heat over
fire. As soon as the shells open, the broth is done. Strain through
muslin, season and serve.

Mutton Broth with Vegetables.--Allow one pound of neck of mutton to each
pint of water; add carrots, turnips, onions, and barley; let all simmer
together for three hours.

[NURSING DEPARTMENT 657]

Mutton Broth Without Meat.--Cook two "shank-ends" in a pint of cold water,
and vegetables as directed in the foregoing recipe; simmer for three hours
and strain.

Beef Tea.--Cut up a pound of lean beef into pieces the size of dice; put
it into a covered jar with two pints of cold water and a pinch of salt.
Let it warm gradually and simmer for two hours, care being taken that it
does not at any time reach the boiling point.

Beef Tea with Oatmeal.--Mix thoroughly one tablespoonful of groats with
two of cold water; add to this a pint of boiling beef tea. Boil for ten
minutes, stirring constantly, and strain through a coarse sieve.

Beef Juice.--Broil quickly pieces of the round or sirloin of a si