some of the yellow is
absorbed.

_Time_.--Altogether 1 hour to make it. _Average cost_, 1s. 8d.

_Sufficient_ to make 2-1/2 pints of lemonade. _Seasonable_ at any time.

TO MAKE MUTTON BROTH.

1872. INGREDIENTS.--1 lb. of the scrag end of the neck of mutton, 1
onion, a bunch of sweet herbs, 4 turnip, 1/2 pints of water, pepper and
salt to taste.

_Mode_.--Put the mutton into a stewpan; pour over the water cold and add
the other ingredients. When it boils, skim it very carefully, cover the
pan closely, and let it simmer very gently for an hour; strain it, let
it cool, take off all the fat from the surface, and warm up as much as
may be required, adding, if the patient be allowed to take it, a
teaspoonful of minced parsley which has been previously scalded. Pearl
barley or rice are very nice additions to mutton broth, and should be
boiled as long as the other ingredients. When either of these is added,
the broth must not be strained, but merely thoroughly skimmed. Plain
mutton broth without seasoning is made by merely boiling the mutton,
water, and salt together, straining it, letting the broth cool, skimming
all the fat off, and warming up as much as is required. This preparation
would be very tasteless and insipid, but likely to agree with very
delicate stomachs, whereas the least addition of other ingredients would
have the contrary effect.

_Time_.--1 hour. _Average cost_, _7d._

_Sufficient_ to make from 1-1/2 to 2 pints of broth.

_Seasonable_ at any time.

_Note_.--Veal broth may be made in the same manner; the knuckle of a leg
or shoulder is the part usually used for this purpose. It is very good
with the addition of the inferior joints of a fowl, or a few
shank-bones.

MUTTON BROTH, QUICKLY MADE.

1873. INGREDIENTS.--1 or 2 chops from a neck of mutton, 1 pint of water,
a small bunch of sweet herbs, 1/4 of an onion, pepper and salt to taste.

_Mode_.--Cut the meat into small pieces, put it into a saucepan with the
bones, but no skin or fat; add the other ingredients; cover the
saucepan, and bring the water quickly to boil. Take the lid off, and
continue the rapid boiling for 20 minutes, skimming it well during the
process; strain the broth into a basin; if there should be any fat left
on the surface, remove it by laying a piece of thin paper on the top:
the greasy particles will adhere to the paper, and so free the
preparation from them. To an invalid nothing is more disagreeable than
broth se