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CHICKEN BROTH (Cut up a young fowl and remove)

Cut up a young fowl, and remove all of the skin and fat. Wash the chicken, cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water. Set the kettle on the fire in a slow heat, and gradually bring the water to the boiling point. Skim carefully, and set it back where it will gently simmer for three hours, keeping the kettle tightly covered. Season with salt, strain off the broth, and serve. If sago, tapioca or rice is not objectionable to the patient, it may be added with advantage. Soak two tablespoons of the grain for one hour in cold water, drain, add it to the strained broth, and simmer slowly for twenty minutes. If the kettle is kept well covered and the cooking is as slow as it should be, the liquid will not boil away appreciably. Should the broth be needed very quickly, the rice may be boiled by itself in just enough water to keep it from browning, and both water and rice may be added to the broth, care being taken that there is not enough water with the rice to weaken the broth.