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Taranaki Daily News, 18 July 1929, Page 16

Chicken broth.—One chicken, one quart of cold water, the juice of a lemon, boiled rice or vermicelli. Cut up a chicken into email pieces. Remove the meat from the bones as much ns possible. Crush the bones, Cover the meat and bones with a quart of water. Heat very slowly. Simmer until perfectly tender. When tender strain off the liquid. Let it get cool. Remove the fat. Heat again, adding a little salt and a few drops of lemonjuice. Allow the broth to boil for five minutes. Strain through a napkin. Add a little well-boiled rice or vermicelli, and a little of the white meat of ■fche chicken ent in dice.