Broth
The French appear to make some distinction between a soup and a potage, but I have never been able to define it. In England it is assumed that there must be some distinction between soup and broth, but again I have never been able to make out what is meant. This is the worst of culinary terms. They might be used with precision; but for one cook who treats his business as a science, there are a myriad who know nothing and turn everything into confusion. Although the usage in England is not certain, the tendency is to restrict the name of broth to the juice of meats more or less highly wrought before they take special form as soup. Broth, in short, is to soup what cloth is to dress.
BROWN BETTY is the English cousin of the Continental Charlotte. Like Charlotte, she has a taste for bread and 1 Browning butter and bakes it with fruit, chiefly apples. How Charlotte makes the combination may be seen under her name. The English receipt for Brown Betty is as follows :- Pare and slice a number of apples, and prepare a quantity of breadcrumbs. Put a layer of breadcrumbs in a pie-dish; then a layer of apples; then over the apples brown sugar and pieces of butter. Put on more layers of crumbs, apples, sugar and butter, until the dish is full. Pour over all a small teacupful of water, and then cover the whole with thin slices of bread and butter, forming a good solid roof for the pie. Bake it slowly, sprinkle it with sugar, and serve it either with or without cream. The apples will not be the worse for having a clove or two among them. Brown Betty admits of many variations. One is known in this country as Swiss pudding-pounded rusks, soaked in milk, being used for the breadcrumbs. Cover it with pounded rusks, and pour melted butter over it.