Mutton Broth.—Cut a pound of perfectly fresh, lean mutton or lamb—the scrags of neck are best—into small dice. Add a quart of cold water, and simmer gently for two or three hours. Strain, and when cold skim off all fat. Reheat when needed for use.
If preferred, a tablespoonful of rice which has been soaked for an hour in a little warm water, or a tablespoonful of cooked barley, may be simmered in the broth for a half hour before serving. Season with salt as desired.
Vegetable Broth.—Put a cupful of well washed white beans into a quart of cold water in a double boiler, and cook slowly until but a cupful of the liquor remains. Strain off the broth, add salt, and serve hot. If preferred, a few grains of powdered thyme may be added as flavoring.
Vegetable Broth No. 2.—Pick over and wash a cup of dried Scotch peas, and put to cook in a quart of cold water, cook slowly in a double boiler or in a kettle placed on the range where they will just simmer, until but a cupful of liquid remains. Strain off the broth, add salt and one third of a cupful of the liquor, without pulp, from well-stewed tomatoes. Serve hot.
Mixed Vegetable Broths.—Broths may be prepared as directed from both black and white beaus, and combined in the proportion of one third of the former to two thirds of the latter; or a broth of lentils may be used instead of the black bean.
RECIPES FOR PANADA.
Broth Panada.—Use beef or chicken broth in place of water, and proceed the same as in Egg Panada, omitting the egg.
Chicken Panada.—Take a cupful of the white meat of chicken, pounded to a paste in a mortar, and half a cup of whole-wheat crust or zwieback crumbs. Add sufficient chicken broth to make a thick gruel. Season with salt, boil up for a few minutes, and serve hot.