The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1880-07-15
LADIES COLUMN.
The Sick Rocn,.


, 10y Miss E Z. ScoviI, Of the Massa-
chusetts General Hospital. we Gull
the following hints and recipes:
Ehe pure juice may DE extracted
/ from beef in two ways. First, by
cutting the meat in small pieces, put
ing them Ia a tightly corked bot
. tie, immersing it IL hot water. and
boiling for several hours. Second,
. By taxing 9 thick piece of juicy
> esk, brOiling 1t on q grIdiron
over a clesr fire for few moments,
then cutting It 10 strf ps and press
ing II III lemon squeezer- The
juice thus obtained may be given
either cold OF hot l. may be FRO
zen, broken into Jumps, and given
/ ike cracked ice. a little salt should
be added befOre using II
An invalid who IL tired OF hot beef
Ia viii sometimes drink it cold or
iced with great relish. Enough
isIDglass or gelaline may be added
70 the juice to make = jelly, which
can be favored with sherry, essence
Of celery, or anything the patient
may fancy.
Raw meat 10 very nutritious, and
may be prepared by shredding the
beef extremely fine, removing every
particle Of skin or fat, and mixing
u with cracker crumbs. A little
salt and pepper may be added, and
the MIXTURE rolled into tiny balls
In convalescence alter typhoid
fever the greatest care is necessary
with regard TO the food, and no
new article OF diet should be given
without the express permission of
the doctor. Even so slight an i'm
prudence as eating 3 raw apple, has
been known to cause death.
While roast, boiled and brOIIed
chicken, mutton chop and beef
steak have long hell a recognized
position in the Inyalid's bill OF fare,
the merits of 4 veal sweetbread have
been sadly overlooked. When
properly cooked it IS q delicious
dish, and may tempt a capricious
appetite that has grown weary OF
other viands. 4 sweetDread should /
be parbOiled for 3 short time until I
quite soft, and then fried in q little
butter 10 q delicate brown. 1t may /
be served with gravy or white sauce. !
Port wine jelly may sometimes /
be given where the wine itself would 4
excite disgust. Dissolve half an
ounce # geIatine in three table
spOonfuls Of water; add q little 4
white sugar; and nutmeg or CHINA
mon if the taste is liked; let it melt
over a very gentle heat, pgt in five
wine lassfuls ot port, and stir con
stantly for ten minutes. Strain it
into 3 mold mOistened with cold
water. a piece as large as an egg
should be eaten two or three times
a day.
Delicious oatmeal Cruel may be
made by stirring q cupfuI of Oat-
meal into a bowl o. water, allowing
it TO stand for q few minutes until
the coarsest particles have fallen
to the bottom, pouring of the wa
ter, and repeating this once or
twice. The water must then be
boiled stirring it constantly until
It is sufficiently cooked.
Few persons understand prop
srly the art of making lemonade. '
The lemon should first be rolled be-
tween the hands until it is quite
soft, the skin removed with q sharp
knife, and every pip extracted, the
emon being held over q tumbler =
hat no juice may be lost in the op-
.ration. 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
nay be made in the same way as
emonade, using less sugar. They
should be iced. Imperial drink is
made by adding 8 small teaspOonful
)f cream OF tartar dissolved in boil
ng water to each pint of lemonade. !
In some diseases it is impossible
20 give anything containing acid, ,
md then the ingenuity of the nurse
5 tested to provide some beverage :
At once cooling and pslatable. Iced
ga and coffee are excellent when
hey are liked, and may be taken
either with or without milk. Bar .
ey water is made by boiling two
ounces of pearl barley, previously
we'll washed, for twenty minutes in
4 pint and 8 half of water. 1t is
then strained and favored with
emOn peel and sugar TO taste.
This may be alternated with fax
seed tea. Steep half 81 ounce of .
lnbruised haxseed IL q pint Of
boiling water. Let it stand in a
covered jar near a fire for three or :
Jour hours; then strain and flavor.