Add a pint of cold water,--rain-water is best,--and soak for an hour.

Cover closely, and boil for ten minutes; or put in the oven, and let it remain an hour.

Pour off the juice, season with half a teaspoonful of salt, and use.

A little celery salt makes a change.
CHICKEN BROTH.
The bones and a pound of meat from a chicken put in three pints of cold water.

Skim thoroughly when it comes to a boil, add a teaspoonful of salt, and simmer for three hours.