1 qt. cold water.
1 stalk celery, or 1/2 tsp. celery seed.
1 bay leaf.

Remove all the fat and chop the meat very fine. Put it into the soup
kettle with the water, bay leaf, parsley, onion and celery. Cover the
kettle closely and place it in the back part of the range for 2 hours.
Then move it over and let it come to a boil; skim at the first boil.
Move back and simmer gently for 4 hours. Strain, return to the kettle,
add salt and pepper. Beat the white of one egg with 1/2 cup of cold
water until thoroughly mixed. Wash the egg shell, mash it and add to
the white. Now add the white, shell and water to the boiling bouillon;
let it boil hard for 10 minutes, then throw in 1/2 cup of cold water
and boil 5 minutes longer. Take the kettle off the fire, strain
through a flannel bag, add salt to taste, and color with caramel. (See
recipe for caramel.) This is an excellent preparation for invalids.

* * * * *


FISH.

Fish is an invaluable article of food. It provides variety in diet,
and while less stimulating than meat, is usually more easily digested.
Fish should be perfectly fresh and thoroughly cooked. The most
wholesome as well as the most palatable methods for cooking fish are
broiling and baking. The flesh of fresh fish is firm and will not
retain the impress of the finger if pressed into it. The eyes should
be bright and glassy, the gills red and full of blood. Fish should be
cleaned as soon as possible and thoroughly wiped with a cloth wet in