CHICKEN BROTH
Cut up a chicken into small pieces and put it in a deep earthen dish, adding a quart of cold water, and setting it over a boiling kettle. Cover closely and let it steam several hours until the meat of the chicken has become tender, after which strain off the broth and let it stand over night. Skim off the fat in the morning and pour the broth into a bowl. Into the dish in which the broth was made put one-third of a teacupful rice in a teacupful of cold water, and steam as before until the rice is soft; then pour in the broth and steam an hour or two longer.
CREAM TOMATO SOUP
One can of tomatoes, quart of fresh, ripe tomatoes, one-half cup rice, two tablespoonfuls of butter and one of Gold Medal Flour. Peel and slice the tomatoes and put over the fire in a granite kettle, with one quart of cold water. Let them heat gradually and then add an additional quart of cold water. When this boils, put in the rice, pepper and salt to taste, and continue the boiling until the rice is tender; then stir in Gold Medal Flour and butter, half teaspoonful baking soda and one pint of milk. Boil for a few minutes and serve.
Meacham’s
AMERICAN GROCERY CO.
Phone Your Orders to 41
Our Specials:
Meacham’s Spoon Brand
Coffee
A Silver Spoon in each package
M. J. B. COFFEE
TREE TEA—Full Weight
Folger’s Coffees, Spices, Extracts
Prompt Delivery
226 North Virginia St. RENO, NEVADA