Chicken Broth
Use the legs of a chicken for this dish.
Break the joints and cut up the meat into small strips. Pour over it four cups of water, add one tablespoon of rice and half a teaspoon of salt, then allow it to simmer very slowly for an hour and a half. Strain out the rice and meat and cool. Skim off the fat and reheat as much of the broth as is required. In hot weather the rice may sour the broth, so make without and keep the soup in a tightly corked jar in the refrigerator.- E. M. K.