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Potatoes, Julienne (Peel and wash well three) (II)

Peel and wash well three medium, raw potatoes. Cut with a sharp knife--if no julienne-shaped potato cutter is at hand--into even julienne, match-like strips; wash again, drain thoroughly, place in a frying basket and fry in boiling fat for six minutes. Take up in the basket, drain thoroughly, sprinkle a good teaspoon salt over, shake well, dress on a hot dish with a folded napkin and serve.

CHICKEN BROTH WITH RICE Thoroughly wash in cold water and drain the chicken bones from the day before yesterday; place in a saucepan with three quarts cold water and set on the fire; season with two teaspoons salt and half teaspoon white pepper, and as soon as it comes to a boil remove all the scum from the surface; then add one sliced carrot, one sliced turnip, one sliced white onion, two sliced leeks, two branches celery, two branches parsley, one sprig bay leaf, one clove and one saltspoon thyme. Cover the pan and let gently simmer for one and a half hours. Strain the broth through a cheesecloth into another saucepan and skim all the fat from the surface. Plunge two ounces raw rice into a pint boiling water and cook for twenty minutes. Drain on a sieve, then add the drained rice to the chicken broth and let boil for fifteen minutes longer. Remove, pour into six cups and serve. N. B. When no chicken bones are on hand for preparing the chicken broth, procure from your butcher about one and a half pounds fresh chicken bones.