Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-05-21
Feod for the Sick Room.

Feed 10r the Sick Room.
From an interesting paper on this 81
iect in the Christian Union by Misc.
r. Scovil, of the Massachusetts Gener
Hospital, we Gull the following hints al
recipes:
The pure juice may be extracted fro
beef in two ways: First by cutting tf
meat in small pieces, putting them in
tightly corked bottle, immersing it
hot water, and boiling for several hour,
Second, by taking a thick piece of juic
steak, broiling it on gridiron over
clear fire for a few moments, then Gu
ting it in strips and pressing it In
lemon squeezer The juice thus or
tanned may be given either cold or hot
It may be frozen, broken into humps, an
given like cracked ice. A little salt shor1'
be added before using.
An invalid who is tired of hot beef tie;
Will sometimes drink it cold or iced witt
great relish. Enough isinglass or gela
tine may be added to the juice to MAKE
a jelly, which can be favored will
sherry, essence of celery, or anything
the patient may fancy.
Raw meat is very nutritious, any ma,
be prepared by shredding the beef ex
tremely fine, removing every particle O
skin and fat, and mixing it with cracker
crumbs. A little salt and pepper may be
added, and the mixture rolled into tiny
balls.
In convalescence after typhoid fevef
the greatest care is necessary with re-
gard to the food, and no new article Ct
diet should be given without the EXPIRE
permission of the doctor. Even so slight
an imprudence as eating raw apple has
been known to cause death.
While roasted, boiled and broiled
chicken, mutton chop and beesteak have
long held recognized position in the H.
valid's bill of fare, the merits of veal
sweetbread have been sadly overlooked.
When properly cooked it is delicious
dish, and may tempt a capricious appe-
lite that has grown weary of other viands.
A sweetbread should be parboiled for a
short time until quite soft, and then fred
in q little butter to delicate brown. 1t
may be served with gravy or white
sauce.
Port wine Jelly may sometimes be
given where the wine itself would excite
disgust. Dissolve half an ounce Of gela-
tine in three tablespoonful of water; add
little white sugar, and nutmeg Or Gin
namon if the taste is liked; let it melt
over very gentle heat, put in five vine
glassfuls of port and stir constantly Tor
ten minutes. Strain it into mould
moistened with cold water A piece as
large as an egg should be eaten two OF
three times day.
Delicious oat meal Cruel may be made
by stirring a cupful of oat meal into a
bowl of water, allowing it to stand for a
few minutes until the coarsest particles
have fallen to the bottom, pouring off the
water, and repeating this once or twice.
The water must then be boiled, stirring
it constantly until it is sufficiently
cooked.
Few persons understand properly the
art of making lemonade. The lemon
should first be rolled between the hands
until it is quite soft, the skin removed
with sharp knife, and every pip OK
tracted, the lemon being held over a
tumbler that no juice.may be lost In tho
operation. The pulp should then be d.
vided into small pieces and the sugar
thoroughly mixed with it. Last Of all
the requisite amount of water should be
added to it. Orangeade may be made In
the same way as lemonade, using less
sugar. They both should be iced. I'm
perial drink is made by adding small
teaspoonful of cream of tartar, dissolved
in boiling water, to each pint Of lemon
ade.
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.
Barley water is made by boiling two
ounces Of pearl barley, previously well
washed, for twe4ty minutes In pint
and half of water. It is then strained
and favored with lemon peel and sugar
to taste. This may be alternated with
faxseed tea. Steep half an ounce Of I'M
bruised f1axseed in pint of boiling wa
ter Let it stand in covered jar near a
fire for three or four hours; then strain
and flavor.