Strong Broth.
Heat the contents of your stock-pot, adding a quart or more of boiling water. Let all simmer together one hour. Strain and press out the nourishment from the meat. Cool; skim, add seasoning, and half a cup of soaked rice. Cook gently until this is soft.
N. B.—Whenever the stock-pot is empty, scald it with soda and water, and set in the sun.