Chicken Broth
1 chicken 1 quart cold water 1/2 cup rice 1 cup water Salt and pepper Cut the chicken into small pieces and place it in a deep earthen dish; add the quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender. Strain off the broth and let it stand over night. In the morning remove the fat and return the liquid to the original earthen dish. Steam the rice in the cup of water until it is soft; add it to the broth and steam the whole from one to two hours longer.