Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1878-02-01
CARE OF THE SICK.
How TO Take Care of, and What to Feed
. Invalids.

How TO Take Care of, aud What to Feed
Invalids. -
Persons who have never suffered.
says the Prairie Farmer, can scarcely
realize the weak state 10 which acute
illness or slow disease will reduce ones
nerves, else they would not so often
wonder why an invalid should be so no
tional, so childish, so fastidious, really,
so unreasonable. 1t should be remem-
bered that trihes are magniied in the
eyes of a sick person his world lies
within the walls of his room, SO let this
sick-chamber 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 lack of attention, watch
lealously that nothing is amiss in the
care or appointments of this one room,
and bring with you as you enter it a
pleasant face, cheerful word, aud a
goodly stock Of patience, gentleness and
forbearance. The sick room should be
kept well aired, the bed linen fresh and
clean, and the medicines out of sight.
If 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
enfeebled mind and body. Doctors are
more lenient nowadays than they were
In older times, and not only allow water
for fever parched lips but milk also ;
and if any one is hungry they let him
eat, provided always he partakes pru-
IDENTIFY of proper food. Oftentimes ap-
petite has to be coaxed by means of
agreeable variety, and pleasing sur
prises. The preparation of food for the
sick, and the proper manner of serving it
should be the study of every woman in
the land. Let the dishes used in serv-
ing the inval1d's meals be the prettiest
the house affords sound and spotlessly
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 of the arrangement
be dainty and in good taste avoid all
lukewarm insipidities. AS soon as the
meal is finished, remove the empty
dishes from the room.
BEAT TEA.
Chop piece of lean beef, from the
neck is best,-and put it into a wide
mouthed bottle. Cover tightly and set
the glass into kettle of cold water.
Heat to a boil, and cook steadily for
three or four hours, then strain and
press the juice from the meat. and season
with salt. This is the most concentrated
form of nourishment, and should be
used when the patient is able to take
only small quantity. Another way of
making beef tea is to chop the beef, and
allow to pound one pint of cold water.
Let this simmer very slowly in a sauce
pan, and press the scraps of meat until
all of the blood and juice is extracted and
nothing left of the meat but tough white
Jumps. Strain and season to taste with
salt A little celery simmered with the
meat gives a pleasant variety.
INDIAN MEAL CRUEL.
Mix half a cupful of Indian meal with
enough cold water to make it into a
smooth paste, then stir this into quart
OF boiling water season to taste with
salt, and, if admissible, little pepper
boil slowly for half an hour or longer.
Dat meal Cruel can be made in the same
way.
DRIED BEEF BROTH.
Simmer Clipped beef in water until
the goodness is extracted, then season
with pepper and small piece of butter
strain out the beef and serve the broth
with toasted bread
BEEF SANDWICH.
Scrape little raw beef from O. tender
juicy piece, and spread it on thin slice
Of buttered bread, season with pepper
and salt and cover it with another slice
of buttered bread divide it into small
pieces of equal shape and size, and trim
off all the crust. Raw beef is very
nutritious and easily digested, and, il
scraped very fine, is exceedingly nice.
CHICKEN JELLY.
Crack the bones of fowl and put il
into two quarts of cold water. Boil il
slowly, removing the scum us it rises.
Salt lightly, and, when the chicken is
we'll done, remove the nice meat from
the bones pound the latter we'll and
return them to the broth !; boil until the
liquor is reduced to a pint; add very
little pepper strain the Jelly into {
bowl, or into small cups, which SHOULD
first be wet with cold water. When COO
remove the scum from the surface, an(
put the jelly on ice. Serve very cold
The chicken can be made into salad
or, q little of the broth can be removed
with the chicken, and some gelatine dis
solved into it. This turned into moult
with the chicken picked in fakes, will
make very nice dish of jellied chicken
for the family table.
CRACKERS AND CREAM.
Split six Boston crackers place then
in a soup plate and pour boiling waite
over them as soon as they are softened
drain off all of the water and sprinkl
the crackers lightly with salt, then pou
over them sweet cream. This is a
especial favorite with little children VIII
are not feeling very we'll, and is ofte
relished by older people.
FRUIT BLANC NANCE.
If the fruit is fresh or canned, use tn
clear juice if preserved or iellied, re
duce it with water. Add sufficient corr
starch dissolved in little cold water t
the boiling hot juice to make quak
Jelly, but not enough to make it fri
like blanc mang. Let all boil togethe
for two or three minutes, then turn int
a dish to cool. Serve cold with swet
cream and noyvdarad ou0or