Common-Sense Papers on Cookery

be ten times as strong as it would otherwise do. With regard to chicken broth, that fashionable invalid’s preparation many years ago, we ought to say a few words, and these few will be unfavourable. There is, comparatively speaking, but little nourishment in it. In any case, however, should you make any, bear in mind that it is the bones, and not the flesh, that make the broth; so instead of wasting the whole fowl over the broth, cut off the meat, which can be made into nice rissoles or mince, and use the bones only for the broth. Now minced mutton or chicken is often recommended for invalids, as being easily digested; but pray remember that invalid mince is very different from the ordinary mince of every-day life. In the first place, we all know that in ninety-nine cases out of a hundred mince is made from meat that has been cooked before. Now mince so made, though very nice and wholesome for persons and children in ordinary health, yet is by no means so easy of digestion—_i.e._, the remains of a leg of mutton minced the second day would be less digestible than the cut off the joint on the first day, the warming-up process having naturally a tendency to harden the meat. To make nice mince for an invalid, the meat must be minced raw. It must then be sprinkled with a little salt, moistened with a little good broth, and warmed slowly with the greatest care, as, should the broth boil for one second, the mince will be rendered tough and indigestible. It is obvious that mince made this way differs enormously from the ordinary mince. A very few minutes is sufficient, if the meat has been minced fine, to cook it—in fact, as soon as it is hot it is done. Mince made in this manner is exceedingly nutritious, and it will often be found that weak digestions can take this when they can take nothing else. Our two next preparations will be barley-water and toast-and-water. Two very simple things, it will probably be thought,