Barley Broth

Put a trimmed sheep's head or two pounds of fleshy shin of beef into half a gallon of water, adding a teacupful of well-washed and strained barley (Pearl), two sliced onions and a few sprigs of parsley, together with half a dozen peeled and sliced potatoes and a little thyme; season with pepper and salt, and simmer for three or four hours, stirring frequently to prevent the meat and vegetables settling at the bottom and burning. Serve very hot.

Beef Broth With Vermicelli

Cut some lean beef into small squares and chop it, put in a stew pan, with an egg broken and poured over; skim the fat off of two quarts of cold bouillon, and pour it over the whole, add a piece of leek, a piece of celery, and a little minced carrot, stirring occasionally. When it bubbles, move it to one side, and simmer gently for fifteen or twenty minutes. Drain into a good-sized bowl through a wet cloth, and skim off all the fat, and put it on to boil for five minutes longer, then add a few ounces of blanched vermicelli. Serve with toast, in a tureen.

Chicken Broth

Chop a chicken into pieces and put them into an earthenware pot with two tablespoonfuls of pearl barley, one tea spoonful of coriander seed, pour in two quarts of water and boil for three hours, skimming frequently; then add a handful or so of lettuce leaves, cover over the pot, remove it from the fire, let it stand for twenty minutes, strain through a cloth or fine sieve, and serve.

Clam-Juice Broth

After washing the clams in their shells in cold water, place them on a stove in a very thick saucepan, and as they become hot, their shells will open; then carefully pour out the broth, strain it through a closely woven cloth, season to suit the taste, and serve.

Jelly Broth, Palestine Style

Make one quart of jelly broth, strain, and keep it hot by the side of the fire. With a vegetable scoop, cut some balls from Jerusalem artichokes, blanch them and put them in a saucepan with a little broth, and boil until they are tender, and the broth is reduced to a glaze. Boil one teacupful of well-washed rice in broth till soft.

place the artichokes and rice into a soup tureen, mix one-half teaspoonful of sugar with the broth, pour it over the vegetables, and serve with croutons of fried bread, or sippets of toast.

Jelly Broth With Macaroni

Boil in salted water six or eight ounces of macaroni; when tender, drain, and cut it across into pieces about one and one-half inch in length. Have ready some boiling jelly broth and put it in the macaroni. In about ten minutes time turn the broth into a soup tureen, and serve with a plateful of grated Parmesan cheese.

Mutton Broth

Wash two pounds of the scrag end of a neck of mutton, wipe it with a cloth, cut off the fat and skin, scrape the meat from the bones and chop it into small squares. Put the meat in a saucepan with three pints of water and the bones in another pan with one pint of water. Place the pan containing the bones by the side of the fire and let it simmer until wanted. Set the pan with the meat over a quick fire, boil it, skimming frequently, and when the scum comes up quite white put in one pint of pearl barley and skim again. Cut a carrot, a turnip and an equal quantity of celery into small pieces and fry them in one tablespoonful of butter for five minutes, add them to the meat and cook slowly for about four hours. Put one tablespoonful each of flour and butter into a saucepan over the fire, and when the flour is smooth add the strained broth from the bones, and pour it into the meat broth. Add one tablespoonful of finely chopped parsley, two of salt, and one saltspoonful of pepper. Simmer gently for ten minutes longer and serve without straining. In most cases the meat is preferred strained from the broth, but if the skin and fat are removed the strong and disagreeable flavor will be prevented. A larger quantity of vegetables may be used if desired, or rice may be used instead of barley, or the meat may be cut into dice and fried a few minutes in butter. If the carrots are grated they will give the broth a fine color.