CLAM BROTH. NO. 1.

Take 1 qt. clams. Strain off the juice and chop the clams fine,
return clams to the juice and simmer one hour. Put on to scald as
much milk as juice. Strain out the clams, thicken with a little
corn starch, making about as thick as cream, pour juice into a
bowl and add the milk.

CLAM BROTH. NO. 2.

Same as above, only cut off the hard part of the clams, chop the
soft parts and leave them in the broth. For convalescents.

CLAM BROTH. NO. 3.

Take little neck clams unopened, wash them very clean with a
brush. Place them on the top of the stove in a clean dry pan, and
when the shells open take them off, remove the clams and pour the
juice into a cup. To be served hot. If it is too strong, add a
little boiling water. This is for very sick people; give only a
teaspoonful at a time. It sometimes corrects nausea.

CHICKEN BROTH.

A fowl, not too young, cut in pieces, 1 qt. water to 1 lb. fowl.
Put it on the stove in cold water, let it heat slowly, then boil
gently until the meat is ready to fall from the bones, strain,
skim and add rice, boil once more for 1/2 hour. Salt to taste.
Serve with toast or hot crackers.