1920 What to Drink E L Bertha

DRINKS FOR INVALIDS AND CHILDREN

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Put the meat and bones into a saucepan with the cold water, salt and rice. (The rice may be omitted if preferred.) Simmer for three hours, strain, sprinkle with parsley and serve. This broth may be made leaving the rice out until cooked, then strain, return to the saucepan, reheat to the boiling point, add the rice and cook for twenty-five minutes. It depends entirely on whether the patient may have the rice whole or cooked soft enough to pass through a fine sieve.

MUTTON BROTH (WITH BARLEY)

i pound of mutton (neck or breast), I quart of water, i tablespoonful of barley (pearl), Salt,

Chopped parsley.

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Remove all fats possible and cut the mutton into small pieces. Put into the saucepan with the cold water and salt, bring to the boiling point, skim, add the barley and simmer for three hours. Strain and sprinkle with the chopped parsley. If this broth is intended for a convalescent, it need not be strained; remove the meat and bones only, leaving the well cooked barley.

OYSTER BROTH

6 selected oysters, £ cupful of milk or broth, i tablespoonful of cream.

Put the oysters, their liquor, and the milk or broth (prefer- ably the milk) in a saucepan, and bring to the boiling point. Simmer for one minute, and strain. The oysters may be chopped finely and returned to the broth or not, as liked. It would seem wise in most instances to remove the beards and gristle first and chop only the soft parts.