The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1880-07-02

From an interesting paper ON this
subject in the Christian Union, by
Miss f. II. Scovil, Of the Massachu
sets General 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 tightly eorked bot
tie, immcrsing il in hot water, and
boiling for several hours. Second,
by taking n thick piece of juicy
steak, brOiling il on a gridirOn over
a clear fire for a few moments, then
cutting it in strips and pressing It in
a lemon squeezer. The juice thus
obtained may be given either hot or
cold. 1t may be frozen, broken into
humps, and given like cracked ice. A
little salt should be added before
using it.
An invalid who Is tired of hot beef
tea will sometimes drink it cold or
iced with greatrelish. Enough isin-
glass or jelatine may be added to
the juice to make Jelly, which may
be Favored with sherry, essence of
celery, or anything the patient may
fancy.
Raw meat is very nutritious and
may be prepared BY shredding the
beef extremely fine, removing every
particle of skin and fat, and mixing
it with cracker crumbs. 4 little
salt and pepper may be added and
the mixture rolled into tiny balls.
In eonvelescence after typhoid
fever the greatest care should be
taken in regard TO the food. and no
new article of diet should be given
without the express permission Of
the doctor. Even so slight an inn
prudence as eating raw apple has
been known to cause death.
While roast, boiled and broiled
chicken, mutton chop, and beef steak
have long held a recognized position
in the invalid's bill offare, the merits
of veal sweet bread have been over
looked When properly cooked it
it is a delicious dish, and may tempt
a caprieious 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 delicate brown. 1t
NAV be served with gravy or white
sauce
Delicious oatmeal Cruel may be
made by stirring a cupful cf oatmeal
into a bowl of water, allowing it 10
stand for few minutes until the
coarsest particles have fallen to the
bottom. pouring of the water
and repeating this once or twice.
The water must then be boiled,
stirring it constantly until 1t is suf-
ficiently cooked
Few persons understand properly
the art of making lemonade. The
lemon should be first rolled between
the hands until it is quite soft, the
skin removed with a sharp knife,
and every pip extracted, the lemon
being held over tumbler that no
juice may be lost by the operation
The pulp should then be divided
into small pieces, and the sugar mix
ed 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 being made by
adding q small teaspoonful Of tartar
dissolved in boiling water to each
pint of lemonade.
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 or without milk. Bar
ley water is made by boiling two
ounces Of pearl barley, previously
well washed, for twenty minutes in
a pint and half of water. 1t Is
then strained and favored with
lemon peel and sugar to taste. This
may be alternated with flaxseed tee.
Steep half an ounce of unbruised
fiaxseed in pint of boiling water.
Let it stand in a covered jar near a
fire for three or four hours; then
strain and flavor.