Mrs. Lincoln's Boston cook book

Allow one quart of cold water to each pound of meat and bone. Break the bones and cut the meat (which should be lean) into small pieces. Cover with cold water and heat slowly. Add one teaspoonfal of salt and half a saltspoonful of pepper, and a small slice of onion and turnip if 3^ou like. Simmer until the meat is in shreds. Strain it, and when it is cool remove the fat. To one quart of the broth allow two tablespoonfuls of rice^ washed and soaked half an hour. When the broth is boiling, add the rice ; simmer until it is tender, being careful not to let the water boil away. Season, and serve at once. For seasoning, a little curry powder, used as you would use cayenne pepper, or a saltspoonful of celery salt, or a few leaves of fresh mint, are agreeable as a change. When you have not time to cool the broth, a piece of soft tissue paper passed over the surface helps to take up any globules of fat which cannot be removed with a spoon. To make it quickly for a sick person, chop one pound of perfectly lean, juicy mutton very fine ; pour over it one pint of cold water. Let it stand until the water is very red ; then heat it slowly. Let it simmer ten minutes. Strain, and serve hot. The Boston Cook Book. Chicken Broth. Clean the chicken, and separate it at the joints. Remove all the skin and fat. Cover the chicken with cold water. Add one tablespoonful of salt, one saltspoonful of pepper^ one small onion, sliced. Simmer until the chicken is tender. Remove the best part of the meat, and put the bones and gristle back and simmer until the bones are clean. Wash and soak two tahlespoonfuls of rice half an hour. Strain the broth. Remove the fat. Put the broth on to boil again, and add to it the rice, and the nicest portions of meat cut into small pieces. Simmer until the rice is tender. Add seasoning to taste, and serve at once. A*few spoonfuls of cream may be added if desired. Serve with toasted crackers. Turkey Soup. Take the bones and scraps left from roast turkey or chicken, or any kind of game. Scrape the meat from the bones, and la}^ aside any nice pieces, no matter how small. Remove all the stuffing, and keep that by itself. Break the bones, and pack them closely in a kettle. Cover with cold water. Add one small onion, sliced, one teaspoonful of salt, and a little pepper. Simmer two or three hours, or until the bones are clean. Strain, and remove the fat. Put the liquor on to boil again, and add for every quart of liquor, one cup of cold meat, cut into small pieces, and half a cup of the stuffing. Or omit the stuffing and thicken the soup with flour. Simmer till the meat is tender, and serve at once. If there be a much larger proportion of meat and stuffing left, use it in making scalloped turkey or croquettes. This is much better than to boil meat, bones, and stuffing together. In that case the stuffing absorbs the oil, and gives a very strong, disagreeable flavor to the soup. The Boston Cook Book. White Soup Stock. White soup stock is made from veal or chicken, seasoned with onion, celery salt, and white pepper, avoiding anything which will give it color. White soups are thickened with rice, cornstarch,- flour, eggs, or the white meat of chicken chopped fine, and are made still richer by milk or cream.