Evening Republican, Volume 17, Number 95, Rensselaer, Jasper County, 21 April 1913 — Mutton Broth for Invalids. [ARTICLE]

Mutton Broth for Invalids.

A quarter of a pint of mutton broth, three tablespoonfuls of milk and the yolk of one egg will be required to make a good broth which will be found most strengthening for an invalid. Strain out all the meat and pieces from the broth, and put it Into a saucepan on the fire. Make it very hot, but do not let It boll and then add to it the beaten yolk of egg and the milk. Stir it over the lire for a minute or two, season it carefully, and serve it in a hot cup or basin.