Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1882-11-09
THE INVALIDS.
SOMETHING ABOUT THE Food FOR THIS
CLASS.
the Appetite-Cookery for
the Sick.

the alck.
The epigrammatic remark of Lady Mac.
beth, "the sauce to meat is ceremony" ap.
plies with double force to the food of the
invalid's table How the meal is served is
often as important to the capricious appe.
tlte as what IS served. With dainty sur.
rounding the simplest fare becomes luxuri.
Gus. 1t Is often chance that tempts the
appetite. Coarse, roughly served food may
revolt the delicate stomach 30 that it is
impossible to eat. Upon accidents the ulti.
mate recovery of sick person often de-
ponds, and badly cooked food will some.
times do more harm than the most skillful
physicians medicine can do good. A per.
son who has long been an invalid becomes
morbidly sensitive about food. Sick-room
food, in the generally accepted form, is
distasteful, and there is no choice between
this and the every day food of the family,
which is too often coarse food coarsely
cooked. 1t is the rule in too many house.
holds, if any of the family are i'll, to
serve toast and tea, as it is the rule for the
American breakfast to be course of oat-
meal, beefsteak, stewed potatoes and coffee.
There Is no objection to toast and tea if the
toast be
CRISP AND BROWN
And che tea delicious, as there is no objec.
ton to the breakfast fare given if the food
Is well cooked, except that this fare be.
comes monotonous served day after day.
Good housekeepers who enjoy providing
a variety of delicious food for their tables
readily find many wholesome dainties
which will tempt the appetite of delicate
persons without having the uncanny mo.
notonous flavor of what is known as sick.
room food. Good home made bread cut in
wafer.like slices is often more appetizing
than toast. A delicate bird, fresh killed
plover or woodcock, broiled brown and
served on bed of parsley or on slices Of
brown toast, is as nourishing and whole.
some to the ordinary convalescent as
bowl of that nondescript fluid prepared
usually of unsolicited beef, which is the
panacea with certain class of nurses for
all ills, a delicious chicken soup may be
made, with the addition of barley, which is
nourishiug, and with few sippets of brown
toast floating in it would tempt the most
delicate appetite.
SELECT FOWL
AT least year old, and not over.fat; be
careful that it is freshly killed and has
been hung" after it ia killed, so that the
bird will be properly drained of blood.
Simmer the fowl, after cutting it in pieces,
IN half a gallon of water till it is thor.
oughiy cooked cook cup OF pearl barley
in pint of this broth till it is done.
Strain the chicken broth through a napkin,
add the barley and the yolks of two eggs,
mi int of
and added to the whole, beaten well lest
they curdle. Serve with tiny squares Of
brown toast. Another excellent sour
which is not generally added to the lat o.
sick-room feod is :" cream of rice" Wash
and drain quart of good Carolina rice
put it into the saucepan with little nut
meg, butter and two quarts of beef OIL
mutton stock. While cooking add salt
stir carefully, boiling slowly for one hour.
Pound to pulp dilute with boiled milk
put through seive and make the consist
ency of a fine puree with boiled milk. Dish
with a pat of butter, teaspoonful of su.
gar and sippets of brown toast. This is
recipe for family, but may be divided il
necessary TO make enough for only one per
son. Be excseaingly careful always in
SELECTING, MEAT
For an invalid. Lamb must be thoroignfy
cooked to be wholesome. Mutton and beef
should be cooked rare. A broiled mutton
chop carefully trimmed of fat, if selected
from tine Canada mutton, will be vel
come change in place OF beef steak, and
will possess none of the coarse flavor that
is associated with this meat by people who
have eaten the poor, scraggy mutton which
oil ~, -
Excellent quail, reed birds, snipe, plover
and Southern Sora or rail birds are found
| in market. These birds viii be in prime
| flavor in few weeks, and will be found 8
| delicious addition to the table of conva
lescent. The most delicate way of serving
any small bird is to broil it and placing il
on pretty china game plate, if you have
one, serve it with salad of grape fruit OIL
| shaddock. This salad will not ipiure most
delicate person, as it is simply the fruit o.
a species of the orange family served a,
natural. Peel the fruit and separate it into
| lobes, like the lobes of an orange, tear of
all the white skin that covers these pieces
and take out the pulps as unbroken a.
| possible put it together as nearly as poss
bic like en- orange, and serve on an old blue
china saucer or any pretty porcelain dish
An acid orange is excellent served with
| game. The greatest care must be observed
in buying poultry, where there is no pro
lection given by law against the abuse o
undrawn birds. 1t is safer to use gooC
meat and
DRAWN GAME
Than to risk the poison which is too Otter
bought and served with market poultry
Sometimes thin slices of cold iellied CHECKER
or tongue, served always with bit o
green garnish on fine crystal dish, vii
be welcome change in monotonous fare
Vegetables are usually sparingly used il
the sick-room. Boiled rice, carefully cooked
a baked tomato or potato, and roast Span
ish onions, and other vegetables daintil,
prepared, are occasionally on the invalid
table. There is a great variety of daint,
buildings which are nourishiug and will b
very appetizing if properly served. Blanc
mapges are excellent, and a chocoiat
blanc mango is pleasant variety. If
person is able to drink cream, it may b
used instead OF milk in preparing blanc
mango. The cream should be CAREFUL
beaten when it is naked with the gelatine
A charlotte.russe is delicate and whole
some dessert. Cornstarch is generally dis
liked by invalids, but an excellent dis
may be made in which its presence ca
scarcely be detected. Boil pint of mil
and stir into it two tablespoonfuls of corr
starch which has previously been moistene
in milk. Add the whites of two egg
beaten to stiff froth, then add salt t
taste and set aside.
MAKE A CUSTARD
OF the yolls and one more egg and use a
a sauce to the pudding. Serve cold. A
excellent variety in custard may be mad
by parboiling cored tart apple, bein
careful that it does not come to pieces
when it is ready, take it up, put it into
small baking dish, and cover it with
sweet custard bake till the custard
firm. A jelly of Irish moss is an ole
fashioned food which is pleasant an
wholesome. Boil half an ounce of Iris
moss in a pint and a half of milk till tn
milk is reduced to a pint; sweeten an
flavor ut with lemon or peach water. an
strain. A peach roasted and served wit
cream is delicious. Select large rich We
low peach, wipe it, put it in pan with
little water, and bake till it is tender. Pc,
the skin off after the peach is done, divid
it in half, sprinkle with sugar and cover
with beaten cream or rich milk. A bake
ounce or rich sweet apple is excellen
Core and bake in dish with lit
water, Satting sugar in the place OF I'll
core. eel .cssc-c serving them and cove
with simple cream, wh.fred cream,
| cream with wine An orange ekip a.,.,,