Chicken Broth.—­Singe and clean a small chicken.  One-half of the chicken may be used for broth, and the other half for broiling or a fricassee.  Disjoint, and cut the meat into small pieces.  Break or crush the bones.  Dip the feet into boiling water and scald until the skin and nails will peel off (as the feet contain gelatin).  Cover the meat, feet and bones with cold water; heat very slowly, and simmer till the meat is tender.  A few minutes before removing from the fire add salt and pepper to taste, also 1/2 teaspoonful of sugar.  Strain, and when cool remove the fat.  When needed, heat the necessary quantity, and if desired very clear add the shell and white of 1 egg.  Let this boil slowly 3 or 4 minutes.  Skim and strain through a fine cloth.  A little lemon juice may be added to vary the flavor.  This may be poured into small cups and kept in a cool place; or if the patient can take it some of the breast meat may be cut into small pieces and moulded with it.  If the broth is served hot, it should not be cleared with the egg.

Mutton Broth.—­Chop 1 pound of lean, juicy mutton very fine; pour over it 1 pint of cold water.  Let it stand until the water is very red, then heat it slowly.  Allow it to simmer 10 minutes.  Strain, season, and if liked thick, 2 tablespoonfuls of soft boiled rice may be added; or it may be thickened with a little cornstarch wet with cold water and stirred into the hot broth.  Serve very hot.  If there is not enough time to cool the broth and reheat, the fat may be removed by using a piece of tissue, coarse brown or blotting paper, which, by passing over the surface, will remove any fat which cannot be taken off with a spoon.

Oatmeal Gruel.—­To 1 quart of boiling water add 2 tablespoonfuls of oatmeal, salt to taste.  Boil 1 hour, strain and serve with or without milk.  Another method is to cover the oatmeal with cold water.  Stir well; let it settle, then pour off the mealy water into a saucepan.  Then boil the water.

Egg Soup.—­Put 1 ounce of sago with 1/2 pint of milk into a double boiler, and cook 20 minutes.  Strain through a sieve and add 1/2 pint of beef extract (or Bouillon).  When hot take it from the fire and stir gradually into it the yolks (well beaten) of 2 eggs.  Season to taste, and serve.  Chicken or mutton broth may be used.

Albumen and Milk.—­Put the white of 1 egg into 1/2 pint of milk.  Pour into a pint fruit jar, screw on the top tightly and shake well for 1 minute, when it should be light and smooth.  Serve at once.  A pinch of salt may be added if desired.

Egg-Nog.—­Beat 1 egg until very light, add 2 teaspoonfuls of sugar, and beat again; add 2/3 cup of cold milk, mix well, and if ordered, 2 teaspoonfuls of brandy may be added.  A pinch of salt added to the yolk of the egg makes it more palatable.

Orange Soup.—­Soak the juice of an orange, 1/3 of the grated rind, and 1 teaspoonful of lemon juice for 1/2 hour.  Strain, and make the liquid up to a cupful with water.  Bring to boiling point and add two level teaspoonfuls of arrowroot, moistened with a very little cold water, stirring constantly until it thickens.  When it reaches the boiling point, add 1 tablespoonful of sugar, turn into a bowl and stand away to cool.  Serve very cold. (Any tart fruit juice may be used for this soup.)