The bones which remain may be returned to the water in which the chicken was boiled; and with the addition of rice, a good broth be made of it.
Calf's foot Broth.
Boil two feet in three quarts of water, until it is wasted to three pints. Strain it, and set it aside in a cool place. When cold, take off the fat. Heat a little at a time as it is wanted, and add salt, nutmeg, and, if approved, a spoonful of good wine.
Wine Whey.
To a pint of milk put two glasses of wine; mix it, and let it stand twelve minutes, then strain it through a muslin bag or a very fine sieve. Sweeten it with loaf sugar.
If it is necessary to have the whey weaker, put a little hot water to the milk.
Barley Water.
Boil an ounce of pearl barley a few minutes to cleanse it, pour off the water, and put a quart of cold water and a little salt to it. Simmer it an hour.
Arrow-root.
The best kinds of arrow-root are the Jamaica and Bermuda.