Evening Republican, Volume 19, Number 202, Rensselaer, Jasper County, 26 August 1915 — Chicken Broth With Rice. [ARTICLE]

Chicken Broth With Rice.

Select a soft-meated fowl (milkfed, If possible); disjoint and prepare for stewing. Cover with sufficient water; bring to the boil, and place in the fireless cooker for four hours or more, or simmer gently over a slow fire until tender, adding boiling water when necessary. Cook sufficient rice to thicken soup and for a pudding next day. Season the broth with ialt, pepper and bay leaf. The pieces of chicken may be lifted, drained, floured, seasoned and fried in butter, a little broth being reserved to add to the browned butter for the gravy. Garnish with parsley or cress.