e or barley may be added if desired and parsley or celery may be
used to give the additional flavor.

Wipe meat with a clean wet cloth and cut into small pieces, break the
bones, place all together in a deep saucepan, cover closely and allow
to stand in a cool place for one hour; then place pan on the back part
of the stove, or on an asbestos mat over a gas burner, and heat gently
to the boiling point (broth must never do more than simmer), allow to
simmer for three or four hours, skim, strain, and cool. When
thoroughly cold, remove all of the fat, using blotting paper to absorb
the fine particles of grease. If parsley and celery are to be used to
flavor the broth they may be added during the last hour of cooking.
Barley requires to be soaked overnight when it is used in broth; rice
should be soaked one hour. When either are to be left in the broth it
is better to cook the broth for three hours, strain, return to the
fire, adding the rice or barley. Allow it to simmer for an hour or
more and proceed as directed. When the broth is taken from the fire,
it should be measured, and boiling water added to bring the amount up
to the original quantity. This will give what is known as standard
broth. Bouillon is clarified broth, most of the already small amount
of nutrient material being thus strained and cleared from the broth,
leaving a liquid of practically no fuel value.

CLAM OR OYSTER BROTH

_11.5 calories without milk; 162.5 calories with milk_

1 doz. clams or oysters
1 tbs. whipped cream
1 pt. water or 1 cup each milk and water
A dash of pepper

Scrub clams and place in an iron spider and allow to heat gently until
the shells open. (When oysters are used allow to heat until the edges
curl.) Chop, cover with hot water, and allow to simmer 15 minutes,
strain through cloth, add salt and a dash of pepper. If milk is to be
used in place of part of the water, add it during the last 5 minutes
of the cooking. Clam broth without milk may be served hot or cold; it
will not jelly as other broths but may be frozen if desired.

CLAM BROTH

_Without milk, 55.6 calories; with milk, 113.4 calories_

1/2 cup (4 oz.) clam juice
1/2 cup hot water or milk
Salt and pepper to taste
1 tbs. whipped cream

Mix clam juice (bottled) with water; heat, add salt and pepper, pour
into cup, place whipped cream on top, and serve at once.

BEEF JUICE

One-fourth pound lean beef.

Wipe clean with damp cloth, cut