The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1881-01-06
Cookery For the Sick.

BLACKWELL Island, yesterday afternoon.
by Mss Juhet cursor. Her pupils
were thirty young ladies' of the Train
ing School for Nurses attached to the
hospital
The lesson was practical one. The
teacher stood before long table, upon
which we're spread out al the materials
necessary 10 the production Of each dish
which she described. At her back were
three large gas stoves and scattered
around were saUcepans and gridirons.
Every dish tor which she gave the re-
&c u she cooked. explaining all the de-
Laia 0i IS preparation, and passing it
srouad for examination when done. In
few minutes after the beginning Of
she lesson the air OF the small amphi-
the ssre was laden with appetizing doors,
which &c was an agIrayatioa to lnhale.
Ms Corson began her lesson with a
description of tine proper method of
ma sing beef tea, one OF the most eX-
teBsively used fconcentratetnutr
eff sou wish to extract all the nutri-
meat from beef. she said select on
u the lean and chop it up very fine. In
plat of cold water put one pound of
chopped beef and let IL soak for one
hoar Then put il over the ire in the
same wafer and let It come slowly to
. bod. 1t is then ready for use and
may be strained Oh. Br this process
not a particle OF the nutriment of the
beef is lost. If YOU want YOUR beef tea
eT.ectly colorless. strain il through a
fire cloth or a napkin. folded three or
fOGr times. After YOU have strained it
season it with salt and perhaps a little
pepper Il your patient can stand Is.
In lhe matter OF sea- ouing. Miss CorsOn
sad that the pa sicila should always
BE- consulted aud the condition of the
patient should be taken into cOnsidera-
EiuB- Beef tea with crackers is made
by simply breaking a couple of milk
csrac Sers IN the tea after il has been pre-
pared rs above. Rice, barley, sage, or
zny Of the cereals can be used the same
n crackers, if the patient is in a condi-
EIOH to receive them. II a nutrient ton
sc II required, beef tea with coca infu-
GiOn, is one OF the best known to the
medical profession. Coca leaves, which
come from South America, can be pur-
chased at any large drug store. The
eoca Is used to sustain strength and to
stlmuate the system when it is eX-
has sted. TO maze the tonic. pour a
hait-pint Of boiling water on an ounce
OF dried coca leaves and let it steep for
an hour. keeping the water hot. but not
boiling. Strain the coca infusion. and
mix it in equal parts with the beef tea
and the tonic is ready for the patient.
II has a very unpleasant taste, judging
from the faces of some of the ladies
who ventured to introduce it into their
mouths, but it is very effective.
Among stimulating nutrients, egg and
wine is one OF the best and is very sim
pie in its composition. An egg is placed
in a goblet and beaten gently, with two
teaspaonfuls of sugar. until egg and SUI
gar are thoroughly combined. A wine
glassful of wine is then added. "If YOU
have a very weak patient, who is begin
ming TO recover" said Miss Corson,
" YOU will find this to be one of the
quickest stimciants known. The wine
begins to work instantly. while the egg
supplies the required nourishment." Of
cooling nutrients, which are in great de-
mand in cases of fever. crackers and
orange juice and barley water are among
the best knOwn. The first is composed
simply OF broken crackers. milk crack
ers being the best. and strained orange
JUICE. which is poured over them. This
is tne most refreshing and cooling nu-
trent which can be given 10 fever pa
tent To make barley-water. quarter
OF "a pound of barley is placed in quart
oil water. 1t may be stepped in cold
water over night or boiled IN water,
which must be allowed TO come to a boil
aud no more. In either case the water
is 10 be thrown away. Another quart
of water is added, and this is allowed to
boil down to a pint The mixture is
then strained and cooled, after which
IL is ready for use 4 little milk NAV
be added if desirable 70 make a COB
Ietful of wine whey. which is a mildly
stimulating nutrient. a quarter of pint
of milk is placed over the fire and al
lowed to remain until it boils. The same
quantity of wine is then poured in and
the mixture is stirred until the whey
separates from the curd. 1t NAV be
sweetcned, if desired. ~ a teaspoonful
of sugar. Ofthe gruelS commonly used
IN the sick-cham Miss CorsOn pro-
iuced two of the more popular milk
pOrridre and Indian meal cruel Her
porridge would have made the old ladies
of the past generation sick with envy.
To a Tablespoonful OF l0ur she aided
small quantity of milk, and boiled il
gently, stirring in. and crushing all the
humps in the flour. When the thick
6uid was perfectly smooth, she poured
IN pint of milk. and allowed it to boil
for three minutes. stirring it constantly,
hut gently, with a stick. A saltspOOnful
of salt was the seasoning. and a quarter
saitspoonful o. nutmeg the tlavoring,
znd the result was a rich. creamy pOr-
EIdga. such a few patients are ever
kreated to. In preparing the Indian
rueal cruel, she dissolved two table
spOonfuls of meal in a little water, ad-
ding a teaspOonfui OF salt as seasoning. !
Then, pouring a pint of boiling water
on the meal. she stirred the mixture
over the fire, keeping it boiling for ten
minutes, when a most delicious cruel
was produced. Hasty pudding. she
said, should be made in the same man
ner, with the exception that the water
should be thickened more with the meal
She now approached class of cook
cry adapted to cOnvalesceuts and equal
By TO epicures, so that the information
she gave was aS valuable to the thrifty
housewife as to the nurses " HON she
vas specially instucting. Taking up
n brace of quail she said: All birds
and game should be broiled in the same
way. except that the larger birds re-
quite more time. The birds must be
pIucSed thoroughly and then wiped
clean with a wet towel Next cCt of
Ehe head and feet (suiting the action
Il
Now split your bird down the back thus