Miss Parloa's kitchen companion

Presses come for this purpose, and with their aid the work can be done quickly and well. * Mutton Juice. Cut a thick slice from a leg of mutton, and cut off all the fat. Broil the meat, and treat the same as when preparing beef juice. The dish gravy from a roast of beef or mutton can be used for a patient instead of broiling meat especially to get juice. Care must be taken that there is no fat mingled with it. * Sippets. Toast one slice of bread a delicate brown. Cut it into narrow strips, and arrange on a warm plate. Season warm beef or mutton juice with salt, and pour it over the strips of toast. Serve at once. * Clam Broth. Get the clams in the shells. Wash them carefully in several waters. Put ten or a dozen clams in a stew-pan, and add half a pint of boiling water. Place on the fire, and boil for fifteen minutes. Strain the liquor through a fine sieve. Taste, to be sure there is salt enough. If, on the other hand, the broth is too salty, dilute it with boiling water. This is a stimulating and nutritious drink. * Mutton Broth. This is made of a quarter of a pound of the scraggy part of a neck of mutton. Cut off all the fat, and cut the meat into cubes. Add to the meat a table-spoonful of barley and a pint of cold water. Heat the broth slowly to the boiling-point, and skim carefully. Set back where it will simmer. Put the bones into half a pint of cold water, and boil gently for half an hour ; then strain the liquor on the meat and barley, and cook the broth for two hours more. Season well with salt. The barley may be omitted. * Chicken Broth. Free half of a young fowl of skin and fat. Wash it, and cut it into small pieces. Put it in a stew-pan with one quart of cold water. Place on the fire, and heat slowly to the boiling-point ; then skim carefully, and set back where it will simmer for three hours. Season with salt, and strain the broth. If the patient can take tapioca, sago, or rice, add a table-spoonful of one of these articles to the broth when it has been cooking for one hour. * Cream-of-Rice Soup. Use half a pint of chicken stock, half a pint of cream, two table-spoonfuls of rice, and about a saltspoonful of salt. Wash the rice, and put it in a small stew-pan with the stock. Cover closely, and put on the back part of the range, where it will hardly bubble. Cook the mixture for two hours, and at the end of that time rub it through a fine sieve. Return it to the stew-pan, and add the cream and salt. Place on the fire, and stir until it begins to boil. Serve at once. If the patient can bear it, a few drops of onion juice and a tiny piece of celery may be added to the stock and rice when they have been cooking for an hour and a half. Any good stock may be substituted for the chicken stock. Chicken Jelly. Clean a fowl that is about a year old, and remove the skin and fat. Disjoint the fowl, and put it into a stewpan with two quarts of cold water. Heat slowly, and skim often and carefully. Simmer for six hours ; then add one generous teaspoonful of salt, and strain through a napkin. Set away to cool. When cold, skim off the fat. The jelly is usually served cold, but may be heated and served like soup. Charlotte Cushman's Jelly.