“All through the week preparations went on, and on Friday Ellen, the cook, gave up most of the day to the making of cakes and tarts and jellies. The next morning she was to get up early to fry the chicken and prepare the devilled eggs.”
A cook of roughly the same moment, setting down the same dish.
meat and bones by pounding; cover them with cold water, heat them slowly in a steam-tight kettle, and simmer them to a pulp; then strain through a sieve or cloth, season to taste, and return to the fire without the cover, to simmer until the liquid is reduced one half, skimming off all fat. Cool to form a jelly. If you have no steam-tight kettle, put a cloth between the lid and any kettle, and the purpose will be served. 250. =Chicken Broth.=--Dress a chicken or fowl, cut it in joints, put them in a chopping bowl, and chop them into small pieces, using flesh, bones, and skin. To every pound of the chicken thus prepared put one pint of cold water and one level teaspoonful of salt; if pepper is desired it should be either enough cayenne to lie on the point of a small pen-knife blade, or a half saltspoonful of ground _white_ pepper.
Sources: The passage is from Carolyn Wells, Marjorie's Busy Days, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, amphora stamp.