CHICKEN BROTH

The best flavor and most nourishment is obtained from an old chicken. Cut apart the joints, remove all the fat that is possible. Cover the chicken with cold water, let stand for a half hour, then put on the stove where it will heat slowly. Simmer till the meat is cooked from the bones ; add salt, peppercorns and a small onion when put on the stove. Strain before serving. Remove the fat and add a little well-cooked