The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1880-06-02
Hints and Recipes for the Sick Ro ON

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Hints and Recipes for the Sick Ro ON
From an interesting paper on this
subject in the Christian Union, by Miss
f. r. Scovil, of the Massachusetts, Cen
eral hospital we Gull the following
hints and recipes:
The pure juice may be extracted from
beef in two ways: First, by cutting
the meat in small pieces, putting them
in a tightly corked bottle, immerslng It
IN hot water, and boiling for several
hours. Second, by taking q thick piece
of Juicy steak, broiling it OF a gridlron
over a clear ire for q fen moments, then
cutting it in strips and pressing it in a
lemon squeezer. The juice thus OBJ
tanned may be given either cold or hot.
Il NAV be frozen, broken into Jumps,
and given like cracked ice. A little salt
should be added before using it:
An invalid who is tired Of hot beet
tea will sometimes drink it cold or iced
with great relish. Enough isinglass or
gelatine may be added to the juice to
make a jelly, which can be Favored
with sherry, essence of celery, or any
thing the patient may fancy.
Raw meat is very nutritious, and may
be prepared by shredding the beef.ex
tremely fine, removing every particle
ofskin and fat, and mixing with cracker
crumbs. A little salt and pepper may
be added, and the mixture rolled Into
tiny balls.
In convalescence after typhoid fever
the greatest care is necessary With re-
gard to the food, and 10 article OF diet
should. be given without the express
permission Ofthe doctor. Even SO slight
an imprudence as eating a raw apple
has been known to cause death.
While roast, boiled and broiled
chicken, mutton chop, and beet steak
have long held a recognized position IN
the invalid's bill of fare, the merits of a
veal sweeLbrcad have been sadly over
looked. When properly cooked 1t IS a
delicious dish, and may tempt Il capri
cious appetite that has grown weary OF
other viands. A sweetbread should be
parboiled for a short time until quite
soft, and then fried in a little butter to
a delicate brown. 1t may be served with
gravy or white u
Delicious oatmeal cruel may be made
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bowl of water, allowing it to stand tor
a few minutes until the coarsest par
ticles have fallen to the bottom, pour
ing off the water, and repeating this
once or twice. The water must then be
boiled, stirring it constantly until it is
sufficiently cooked.
Few persons understand properly the
art of making lemonade. The lemon
should first be rolled between the hands
until it is quite soft, the skin removed
with a sharp knife, and every pip en-
| tracted, the lemon being held over Il
tumbler that no juice may be lost in the
operation. The pulp should then be
divided into small pieces, and the sugar
thoroughly mixed with it. Last OF all
the requisite amount of water should be
added. Orangeade may be made in the
same way as lemonade, using less sugar:
They both should be iced. Imperial
drink is made by adding a small tea
spoonful of cream Of tartar dissolved
in boiling water to each pint Of lem
onade.
In some diseases it is impossible to
give anything containing acid, and then
the ingenuity of the nurse is tested to
provide some beverage at once cooling
and palatable. Iced tea and coffee are
excellent when they are liked, and may
be taken either with OF without milk.
Barley water is made by boiling two
ounces of pearl barley, previously well
washed, for twenty minutes in a pint
and q half of water. 1t is then strained
and Favored with lemon peel and sugar
to taste. This may be alternated with
faxseed tea. Steep haitian ounce ofun-
bruised faxsced in a pint of boiling
water. Let it stand in a covered jar
nj ar q fire for three OF four hours; then
strain and flavor.