Chicken Broth.
Cut up a fowl, and crack the bones. Put it into three pints of cold water. Boil it slowly, closely covered, for three or four hours, or until the meat falls in pieces. Strain it, then add two table-spoonfuls of rice which has been soaked for half an hour in a very little warm water, also a chopped sprig of parsley, if you have it. Simmer it for twenty minutes longer, or until the rice is thoroughly cooked. Season with salt and pepper, but not too highly. Serve with crackers, which should be broken into the broth the last minute.