The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1879-04-02
WHAT TO FEED THE SICK.
Palatable and NourishabIe Dishes for Inva-
lids.

! WHAT IL FEED THE SICK.
Palatable and Nourishable Dishes for Inva-
lids.
WHITE WINE WHEY.
For this nutritious article for diet use
half pine of milk, one wineglassful of sher.
~ WINE, and one tablespoonful OF sugar. As
| soon as it boils add the sherry wine. This
will curdle the milk, which should be
strained at once. They should be given to
the patient hot.
| CHOPS AND STEAKS FOR THE SICK.
In cooking steaks for the sick they should
always be cut about one inch IN thickness
Beat it well witha rolling pin This renders
1t tender, and preserves the juice. Place
| upon broiler, and cook for seven to 10
minutes, turning frequently. When done
| lay 1t upon hot plate, and season with a
Never chop meat with a sharp instrument
IL sewers the fbers, thus allowing the Juice
to escape while cooking.
CRUEL AND PoRRIDGE.
| In preparing Cruel, to o pint of milk use a
small tablespoonful of oatmeal, a small
pinch of salt, half teaspoonful of sugar and
piece of butter the size of nutmeg; place
the milk in the ire. and, having softened
| the meal with a little milk or water, mix it
well with the meal on the stove. After 1t
has boiled five minutes add the butter and
sugar, and strain. In making Cruel with
water, it is well TO add little port wine
| Just before taking from the stove. In pre-
pairing porridge the oatmeal should be
placed on the stove in cold water The pro-
| portion is about three tablespoonfuls of
meal to pint of water. 1t should be stirred
well and boiled for half an hour. While it
is boiling add little salt.
RESTORATIVE JELLY.
This requires in its preparation one ounce
| of pure isinglass, one fourth of gum arabic
| powdered, two ounces of sugar, one-half
pint of the best port wine one half dozen
cloves, one half teaspoonful extract of
lemon. First put in a small pitcher the
isinglass, add the gum arabic, sugar and
lemon and cloves; then pour over this mix
ture the wine. Cover the pitcher with a
piece of paper and allow the ingredients to
stand one hour. Put the pitcher into a
large saucepan of boiling water, stir the
contents until the isinglsss dissolves; allow
the water to boil violently for few minutes,
and then strain. When cold this Jelly
should be cut into dice so that it can be
served to patient without requiring any
exertion. Miss Dc1s uses the Russian ism
glass, which is much better than the sheet.
ARRowRooT PUDDING.
To a dessert spoonful of dry arrowroot, uss
full or sugar. Mix the arrowroot and smooth
with little milk or water. When the half
pint of milk has just come to boil, pour it
over the sugar and root, and STIR it we'll. To
thicken nicely the arrowroot must be kept
in a dry place. If it does not thicken when
the milk is poured over place the whole UPON
the fire and stir until it does. This is very
nutritious and strengthening. 1t is very
pleasant for children.
To make the pudding two eggs, one tea
spoonful of sugar and a half ounce of butter
is required. After the arrowroot is cooled
stir in the yolks of the two eggs and the
sugar. Beat in the whites of the two eggs
stiffiy and carefully stir in the mess. Grease
a small dish well with butter, pour in the
mixture and bake only five minutes in a
quick oven.
QUICK BEEF TEA.
Beef taken from the round is best tor beef
tea, because it is almost free from fat and 1t
contains more juice than any other part of
the meat. After removing every particle of
fat, cut the steak into small pieces across the
grain. This breaks the fibre and allows the
Juice to escape. Place the heated meat in a
dry, closed saucepan, and sweat for five min.
utes. Sweating is simply heating the meat,
not too hot. and stirring it occasionally to
prevent its sticking. At the end of five
minutes the pan will be found to contain
gravy, or the essence of the meat, which,
of itself, is good for very feeble patients. AT
this stage pour over the meat its weight in
cold water (the gauge being pint of water
to each pound of meat); stir until the waite,
boils and then simmer for five minutes. Do
not add salt, unless the doctor permits IL. In
many diseases salt can be used without
dong much harm. STRAIN the tea while hot
then skim the fat from the surface, and it i:
,, ready for use.
BEEF TEA To KEEP.
, Remove all the tat and skin from two OF
J three pounds of shin of beef, remove tins
: marrow, and after cutting the meat finely
/ place it, with a bone and knuckle of veal
} in a strong brown jar; cover the jar securely
and oyer the lid tie a strong piece of brown
, paper. Place the jar in a kettle of boilin,
water, and boil all day. When taken from
I the kettle the jar will contain quantity o
gravy; strain this at once, as it will form
: jelly when cold. The jelly can b. given I,
the patient in summer, but in winter it i
4 better to dissolve 1t in hot water and use
+ This preparation will keep for two weeEs il
4 | winter, and half that time during the warn
e weather.
q RAW BEEF TEA.
Take about an ounce of steak, and, hold
ingit securely to the table with q fork
scrape or shred the flesh from the fibres wit
a sharp knife. Place the SHREDDED meat il
two tablespoonfuls of cold water and soal
s for Is minutes, then strain and use. This
excellent for typhoid fever cases and teeth
n ing children.
i ANOTHER BEEF TEA.
s This tea is particularly recommends
/. where the patient is troubled with indiges
}. ton. Cut quarter of a pound of steak int
q small pieces as in the other preparation, an
a pour on it gill of cold water and place OF
t a very slow fire. 1t should be about 20 mir
|. utes before it comes to boil. As soon as
II is boiled strain, and, after 1t has cooled