Chicken Broth

Ingredients

• half the chicken
• a teaspoon of rice
• a little pepper
• a little salt

Method

1. 1

   Put half the chicken into a small stew-pan with rice, pepper, and salt.

2. 2

   Cover with cold water and boil slowly until the meat falls from the bones; then take out the chicken, leave the rice in, and serve.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 431. The excerpt below is the record exactly as published.

a little salt and cream to season it. The juice of fruits can be used early in convalescence for preparing drinks for an invalid, but do not use the pulp. When fruits can be used again a baked apple can first be safely eaten. The appetite may be unimpaired or even greatly increased in many chronic diseases, like dyspepsia, etc., and in these cases there will be danger of yielding to the claims of appetite and overstepping the bounds of prudence, so that an undue amount or an unsuitable food may be eaten, for which reason it is of great importance for such persons to X3ay attention to some suitable rules for the diet. People who are subject to gout and biliousness should remember that "bile poison" and "gout poison" are of albumenoid descent, and that they follow a diet too rich in albumenoids like the avenging fates. The system requires for the growth and repair of its tissues a certain amount of albumenoids, but when an excess is eaten the sur- plus is imperfectly oxydized and the blood becomes laden with waste, and the result is biliousness or gout. People with a tendency to these diseases should eat very sparingly of albumenoid foods like meat, eggs, beans, cheese, etc. People with a tendency to consumption should eat nutritious and eas- ily digested foods, and plenty of fats in their most easily digested 580 INVALID COOKEKY form, such as cream, good butter, oil and salads, oatmeal, cornmeal, etc., rather than in the indigestible form they assume when mixed with starch. Diet. — Every year diet plays a larger part in the skille<.l treatment of disease; it is harmless where drugs are dangerous, and it can often cure where drugs are useless or worse. There are many diseases where the only hope of cure or alleviation lies in rigid abstinence from certain kinds of food, and in many common ailments some slight change in diet is by far the best remedy. A deficiency of oil or fat in the diet develops scrofulous diseases, and yet we often hear, when fat meats, cream, butter, etc., are suggested for scrofulous children "O, that will feed the disease," when that is likely to be the one thing that would most assist a cure. Fat is heat giving, and is naturally craved by most delicate children. The fol- lowing is about the proportion of fat in the different grains: Rice 1; Rye 1.75; Wheat 2.10; Oats 3.30; Indian Corn 5 (the amount of oil varies in difPerent varieties of corn, the northern yellow containing much more than the southern white). Oatmeal porridge and milk have, with intelligent people, long been regarded as the best food for the nursery. It owes its chief value for that j)urpose to its large amount of fat, but with many children it does not agree, and corn- meal porridge possessing so much fat can often be used in its place to advantage. Thoroughly cook it always, as it is only indigestible when improperly prepared. The dietary for children from 2-| to 7 years of age, which has been settled by long experiment in various children's hospitals is as follows: At least 12 ounces of bread daily; 1 oz. butter; ^ pint of milk; 2 oz. meat; 6 oz. vegetables; 6 oz. gruel or porridge. Rapidly growing children require an abundance of meat (or albumenoids) to build up the rapidly growing system. Lime. — In parts of the country where lime does not exist in the soil, so that the water is deficient in lime, use -| pint of lime water with the mixing for bread every time bread is made. In this way children will get the lime which is necessary for the proper solidi- fying of the bones, and the preservation of the teeth. We explain elsewhere how to make lime water. When a patient suffers from sickness and nausea every food should be given iced, or as cold as possible, and in the smallest quantities, and it will be a good plan to slip a little piece of ice into the patient's mouth immediately after giving the food. Ice for the sickroom can be nicely kept through the night by ty- ing a piece of strainer cloth over a large iDitcher, with a piece of twine around it, leaving a sag in the center on which may be placed INVALID COOKEKY 581 1 or 2 pounds of ice — enough to serve the invalid through the night. Fold np the corners of the cloth over the ice, and cover it again with a square of canton flannel, folded 4 double. When a bit of ice is needed have at hand a large darning needle and thimble; press stead- ily on a corner of the ice with the needle, and flake off pieces as needed. The water in the bottom of the pitcher can be poured through the strainer without disturbing the ice which is covered with the corners of the strainer. Fat may be removed from beef tea or broth by letting it get cold, when it can all be taken off; or, if in haste, by drawing a piece of blotting paper edgeways over the surface, and it will take up the fatty particles. In some cases a little fat will be beneficial; in others it is better to remove it all. MILK SOUP.— Use 1 quart of new milk, 1 saltspoon of salt, 1 saltspoon of powdered cinnamon, 1 teaspoon of granulated sugar; scald all together for an hour in a pitcher set in a kettle of water; then add the welhbeaten yolks of 2 eggs. Good for delicate persons and children. MUTTON BROTH.— Boil slowly about 2 lbs. of lean mutton for 2 hours; skim it carefully; do not put in too much salt — more can be added if needed; a little barley or rice may be added; strain, and take off all fat with blotting paper drawn across it. CHICKEN BROTH.— Put half the chicken into a small stew=pan with a teaspoon of rice, a little pepper

Cook this with the app: pantry check, scaling, and the assistant.