Chicken Broth

     "Wash clean the half of a young and tender chicken, break the bones, cut it into pieces, put the pieces in a stew-pan with one quart of water, cover the stew-pan closely, set it upon a moderate fire, let it come very gradually to a boil; then skim it well, add a salt-spoonful of salt, cover it closely, let it boil twenty minutes, strain it through a colander, and serve.

     If you wish the broth more nourishing, add a tablespoonful of washed rice when you put the broth over the fire; the rice will make it quite thick." p. 283

Taken verbatim from The Practical Cook Book; Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking all Kinds of Meats, Fish, Poultry, and Game, Soups, Breads, Vegetables and Salads. Also for the Making of all Kinds of Plain and Fancy Breads, Pastries, Puddings, Cakes, Creams, Ices, Jellies, Preserves, Marmalades, etc. etc. etc. Together with Various Miscellaneious Receipts, and Numerous Preparations for Invalids. By Mrs. Bliss, Philadephia, E. Claxton and Company, 920 Market Street, 1882.