The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-05-06
Food for the Sick.


valescent may be made in the following
manner. Take two ounces of butter,
put it in frying pan or spider over
clear fire; when it is melted throw in
two small onions shredded finely, stir
them until they are nice brown.
Have ready one pound of lean beef cut
into pieces the size OF dice, put it in
the pan and let it brown also. Turn
the contents of the spider into sauce
pan, add one quart of cold water and let
it simmer until reduced to pint. Strain
it before using.
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, immersing it
in hot water and boiling for
several hours. Second, by taking a
thick piece of juicy steak, broiling it on
a gridiron over clear fire for few
moments, then cutting it in strips and
pressing it in lemon-squeezer. The
juice thus obtained may be given either
cold or hot. 1t may be frozen, broken
into Jumps and given like cracked ice.
A little salt should be added before US
ing it.
An invalid who is tired of hot beef
tea will sometimes drink it cold, or
iced, with great relish. Enough isin-
glass or gelatine may be added to the
juice to make a jelly, which can be
favored with essence. or celery,
or anything the patient may fancy.
Raw meat is very nutritious, and may
be prepared by shredding the beef ex-
tremely fine, removing every particle
of skin and fat, and mixing it with
cracker crumbs. A little salt and pep
l,a oAA hn ixfr
rolled into tiny balls.
In convalescence after typhoid fever
the greatest care is necessary with re-
gard to the food, and no new article of
diet should be given without the ex-
press permission of the doctor. Even
SO slight an imprudence as eating a
raw apple has been known to cause
death.
While roast, boiled and broiled chick
en-, mutton chop and beef steak have
long held recognized position in the
invalid's bill of fare, the merits of a
veal sweetbread have been sadly over
looked. When properly cooked it is a
delicious dish, and may tempt capri
cious appetite that has grown weary of
other viands.
A sweetbread should be parboiled for
q short time until quite soft, and then
fried in q little butter to a delicate
brown. 1t may be served with gravy
or white sauce.
1t is well known that there is no nu-
triton in gelatine, and the jelly made
from it is only useful as vehicle for
other substances. The jelly made from
calves feet is, on the contrary, very
nourishing. 1t may be prepared in the
following manner: After thoroughly
cleaning two calves feet cut them into
pieces, put them into two quarts of cold
water and stew until it is reduced to
one quart. Let it cool, remove the fat
and sediment, and put the clear
jelly into saucepan with fiavoring
| to taste. Mix in the yelks
and whites of four eggs, boil the
whole for fifteen minutes, remove from
the fire, cover, and let it stand for a
short time. While it is still hot strain
into a mold through a flannel bag.
But too few persons understand prop
erly the art of making lemonade. The
lemon should first be rolled between the
hands until it is quite soft, the skin re-
moved with sharp knife and every pip
extracted, the lemon being held over a
tumbler that no juice may be lost in the
operation. The pulp should then be
| dlvlaeQ into small pieces ana the sugar
thoroughly mixed with it. Last of all
the requisite amount of water should be
added. Imperial drink is made by ad-
ding a small teaspoonful of cream of
tartar dissolved in boiling water to each
pint of lemonade. In some diseases it
is impossible to give anything contain
ing acid, and then the ingenuity of the
nurse is tested to provide some bever-
age at once cooling and palatable. Iced
tea or coffee are excellent when they
are liked, and may be taken either with
or without milk. Barley water is made
by boiling two ounces of pearl barley.
previously well washed, for twenty min-
utes in pint and half of water. 1t is
then strained and favored with lemon
peel and sugar to taste. This may be
alternated with flaxseed tea. Steep
half an ounce of unbruised flaxseed in q
pint of boiling water. Let it stand in a
covered jar near a fire for three or -four
hours, then strain and flavor. Orange.
ade may be made in the same way as
lemonade, using less sugar. They both
should be iced.-Miss. T.. r. Seoul, IN
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