The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1878-02-14
CARE OF THE SICk.
lnNalIds.

IIew to Take Care of, aud What to Feed
InNaIIds.
Persons who have never suffered
sayS the Prdtre Far1usr, can scarcely
realize the weak state 10 which acute
illness or slow disease will reduce ones
nerves, elise they would not 80 often
wonder why an invalid should be so no
tional, 80 childish, 80 fnstidious, really,
SO unreasonable. liz should be remem-
bcred that tribes are magnliied in the
eyes of sick person his world lies
within the walls Of his room, SO let this
siek.ohAmber be the pleasantest, quiet
est spot IN the house, and the sacred
portal, past which domestic trouble or
anxiety cannot pass. Whatever else
may suffer for Jack Of attention, watch
iealously that nothing is amiss IN the
care or appointments of this one room,
and bring with you as you enter Il n
pleasant face, a cheerful word, and a
goodly stock of patience, gentleness and
forbearAnce. The sick room should be
kept we'll aired, the bed linen fresh and
clean, anl the medicines out of sight
Ii the disease is of contagious nature,
sliced onions should be placed in the
room, and changed once an hour. They
will absorb the poison and prevent the
spread Of the disease.
The ingenuity of love and tenderness
will suggest many soothing arts by
which TO while away the tedious hours
of convalesence. and ease the burden Of
enfeeblei mind and body. Doctors are
more lenient now-a-dAvs than they were
II l.
for fever parched lips but milk also /;
and II any one is hungry they let him
eat provided always he partakes pru-
IDENTIFY of proper food. Oftentimes APP
petite has to be cuaxed by means OF
agreeable variety. and pleasing sur-
prses. The preparation Of food for the
sick, and the proper manner Of serving il
should be the study Of every woman in
the land. I.ct the dishes used IN serv-
ing the invahis meals he tho prettiest
the house affords sound aud spoilessly
clean the glass, silver and cutlery clear
and bright, and the napkins whole and
Immediately white Bring only small
quantity Of food into the patients sight,
and let the details nt the arrangement
be dainty ana in good taste avoid all
lukewArm lusipiiities. As soon AS the
meal is finished, remove the empty
dishes from the room.
HrAF TIA.
Chop piece Of lean beef, from the
neck is best. and put II into wide
mouthed bottle Cover tightly and se'
ths glass into kettle OF cold water.
Heat to boil. and cook steadily for
three or tour hours, then strain and
press the juice from the meat. and season
with salt. THIS Is the most concentrated
form of pourishment, and should be
used when the patient is able 10 take
only small quantity. Another way Of
making beef tea is 10 chop the beef, and
allow to pound one pint uf cold water.
Let this simmer very slowly in sauce
pan, and press the ecrAps OF meat until
all OF the blood aud JUICE Is extracted aud
nothing left nf the meat but toHgh white
Jumps. Strain and season 10 taste with
salt A little celery sImmered with the
meat gives pleasant variety.
INpIAS MEAL CRUEL
Mix hall a cupiul Of Indian meal With
enough cold water % make Il into n
smooth paste, then stir this into quart
of boiling water season "a taste with
salt. and, il admissible, little pepper
boil slowly for half an hOur or longer.
Oat meal Cruel can hc made IN the same
way.
DRIED REEF HRoT1I.
Simmer chnpped beef in water until
the goodness is extracted, then season
with pepper aud small piece % butter
strain ont the beef ami serve the broth
with toasted bread.
HEP SANDWICH.
Scrape little raw beef from tender
JUICY piece, and spread it on thin slice
II butercd bread, season with pepper
aud salt aud cover Il with another slice
ui buttered bread divide il into small
pieces of equal shape and size, and trim
of all the crust Raw beef is very
nutritious aud easily diges,ed, and, II
scraped very fine. is exceedingly nice.
CHICKEN JELLY.
Crack the bones uf fowl and put il
into two quarts Of cold water. Boil il
slowly, removing the scum as il rises.
Salt lightly, aud, when the chicken is
well done, remove the nice meat from
the bones pound the latter well and
return them On the broth bod until the
liquor is reduced 20 pint aid "A very
little pepper strain the jelly into
bowl, or into small cups, which should
first be wet with cold water. When cool
remove the scum from the surface. and
put the Jelly ON ice. Serve very cold.
The chicken can be made into a salad,
or. little of the broth can he removed
with the chicken, aud some gelatino dis
solved into H. This turuei into a mould
with the chicken picked in flakes, will
make a very nice dish of jellied chicken
for the family table
CRACKERS AND CEEAM.
Split six Boston crackers plare them
in ., soup plate aud pour boiling water
over them as soon as they are sOftened,
drain off all Of the water and sprinkle
the crackers lightly with salt. then ponr
over them sweet cream. This is an
especial favorite with little children who
are not feeling very we'll. and is often
relished by older people.
FRrIr BLANC NANCE.
II the fruit is fresh or canned. use the
clear juice if preserved or iellied, re-
duce 1t with water Add sufficient corn
starch dissolved in little cold water to
the boiling hot Juice 81 make quaky
Jelly, but not enongh 90 make il firm
like blanc maug. Let all boil together
for two or three minutes, then turn into
dish to cool Serve cold with sweet
cream and powdered sugar.
TAPIoCA JELLY.
Soak n cup of tapioca over night in a
pint Of water. In the morning set il on
the back part of the stove and add a
cupful of warm water; let it simmer
slowly, stirring il often to prevent burn.
ing. Cook until IL looks clear, and If too
thick adj a little boiling water. Flavor
with suPHr aud lemon Juice, and turn
into wet :noulds TO cool. Serve with
sweet cream favored with vanilla and
sugar 10 tnste, and little grated nut
meg.
RICE AND BLANC NANCE.
Mix four tablespoonfuls OF rec -four
/ in a little cold milk. aid a pinch Of salt.
I Stir this into quart Of boiling milk,
and boil and stir for ten minutes. When
. partly cool, add the whites "a two or
three eggs beaten 10 a froth anu cook
/ again until almost boiling, then turn
I into wet mould. Serve with cream
sweetened and favored. Farina, or ar
row-root, may be cooked in the same
manner, omitting the eggs and the sec
/ ond boiling.