New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-10-22
FOOD FOR INYALIDS.


sauce TO meat is ceremony" applies With double
force TO the food of the inyalid's table. How the
meal is served is often important TO the capri
CiOus appetite as what Is served With dainty sur
rounding the simplest fare becomes luxurious. IL
is often chance that tempts the appetite. Coarse,
roughly served food may revolt the delicate
stomach 50 that il Is impossible to eat Upon ac-
cdents the ultimate recovery CT a SICK person often
depends and badly cooked food will sometimes do
more harm tnan the most skilful physicians med
ioine can go good. \ person who has long been an
invalid becomes morbdly sensitive about food.
Sick-room food in the generally accepted form, is
distasteful, and there is choice between this
and the everyday food of the family. which is
too often coarse food coarsely cooked II is the
rule in too many households If any Of the family
are Il 30 serve toast and tea 1t the rule for the
American breakfast 10 be course of oatmeal,
beefsteak ste wed potatoes and coffee There Is no
objection to toast and tea if the toast be crisp and
brown and che tea delicious there Is no objection
TO the breakfast fare given II the food is we'll
cooked except that this fare becomes monotonous
served day. after day. Good hous5keepers who en-
iov providing variety of delicious food for their
tables readily find many wholesome dalnties which
will tempt TIE appetite Of delicate persons without
having the nncanny monvtonous flavor OF what 8
known a. sick-room food. Good homemade bread
than toast. 4 delicate BIRD fresh-kilied ployer
or woodcock broiled brown and served on bed Of
parsley OF on slices Of brown toast IS nOurshlng
and wholesome to the ordinary conyalescent as
bowl Of that nonjescript fluid prepared usually OF
unsolicited beef, which is the panacea with a GER
tain class Of tor all Ills delicious chicken
s0up may be made. with the addition OF barley,
which Is nourishng. and with few sippets Of
brown toast floating IN it would tempt the most
delicate appetite. Select a fowl at cast year
old and not ovei fat be careful that it is freshly
killed and has been hung" after II Is killed
that the bird will be properly drained of blood.
Simmer the fowl after cutting it in pieces IN half
gallon of water till II Is thoroughly cooked cook
cup Of pearl barley In pint Of this broth TIL it Is
DONE STRAIN the chicken broth through n2pAin,
add the barley and the yOlls Of two eggs, Ueaten
care y into a little OF the broth and added to the
whole beating well lest they curIie. Serve with
tiny squares of brown toast. Another excellent
SOUP which is not genera y added n he list Of sick
room food is cream OF rice Wash and dram
quart OF good Carolina rico, lnt II INTO the sauce
pan with little nutmeg, butt Yer and two quarts II
beef or mutton stock While ccoSlng add salt;
stir carefully. boiling slowly Tor one hour. Pound
| to a pulp dilute with boiled milk, pat through =
seiye and make the consistency Of fine PURGE with
| boiled milk. Dish with a pat OF butter, a Tea
spoonful Of sugar and spoets of brown toast. This
! l. a recipe for q family, hut may be divided II
| cessary TO make enough for only one person.
| Be exceedingly careful always in selecting meat
/ for an Invalid. Lamb must De thoroughly cooked
| to be wholesome; Hutton ana O7et should ne
| cooked rare. A brOlled mutton chop carefully
trimmed OF fat II seiecl ed from fine Canada NUT
| ton. viii be a welcome change IN place OF beef
steak. ana Will possess none OF che coarse havor
| thai - associated with this meat by people who
have eaten che poor scrIsgy mutton which usually
served IN American markets. txcelsrt quail. r. eel
| birds, ST pc. pl0yeT and southern SOra or rail
| birds are now found 10 market These binds Wll lie
! in prime flavor III 4 few weeks md VII be found
| delicious addition to the table Of e. cOnyalescent.
The most delicate way OF serving any slna Dird 10
! TO broi it aud placing 1t on pretty Oh NJ gare
plate If have one. serve y with salad or grape
fruit sna1dOck. ms saIsd VIII NOT IN ure the
most lie ljcate person. a. 10 Is simply the fruit Of
! species of the orange family served Gu ndtHreL
Peel the fruit and separate u into 10 Jes Ike tho
Obas Of an orange. tear OH al! the "hte SKIN that
covers these pieces and take ont the pulps as un-
| broken a. possible; put 10 together as nearly
| as possible like orange and serve on an
old blue china saucer or any pretCy porcelain tish
An acid orange - excellent ryed Win game. The
| greatest must be observed N buyIng poultry
in York, where there !s no protectlon given Oy
| law against the abuse OF unGraWn 0.rIs. lt IS
saior TO use good meat anu drawn game than 10
risk the poison inch too often bought and
served with market poultry. SOuo mes thin slices
of cold ieed chicken or tongue, served al Ways Win
bit Of green garush on fine crystal dish VIII bs
a welcome change IN mOu1tonOus Iare. ege-
tables are usually spIrlngy used IN t1s slck-To0m
EOil d rice carefully cooked, a baked toi alto or
etahles Gantlly prepared. are lonaiiF allowed
on the inyaIds table. There Is "A great variety o.
dainty buildings which are nOurlsllng agu " III
be very appctZlng II properly strN eu. Bianc-
maCges are excellent, aud n chocolate lane
maugs is a pleasant variety. II person i able 70
JrinE cream il may he used instead ut milk ID pre-
pairing blanc-manee. The cream should be care
fully beaten when It IS mixed WIN III" Ee'a i!ns
cherotte Russo j. delicate and holesome dessert.
COrnstarch Is generally dislked By lnyauds' bnt
an excellent dish may be made IN which rs pres
euce can scarcely be detected. Boil pint OF milk
and stir into II two taOe-poontus o. corr stafcn
which las previously been in0Htehe4 ll aluA. Auu
tine whites Of two eggs beaten 90 stIh tr0th, then
add sail 70 taste and aside Make custari Ot the
yoks and one more eEg and use as a sIuce 20 the
pudding Serve cold An excellent variety IN ems
tards may be made by parbOlng coIed tlft apple,
bel ng careful that 1t does not come - pieces: wEen
it IL ready taae 1t mp, put II INTO sinat baking
dish and cover 10 with a sweet custard; bake I'LL
the cdstarl is firm. ! Jelly Of IRISH moss Is an old
fast ioned fOod which IS pleasant and Wholesome:
Boil hai An ounce OF IRISH moss IN pint ana halt
ot III K tL the milk Is reduced TO pint; sweeten
and flavor with lemon or peach water, and strain.
s peach roasted md served WIKI cream = delicious.
select Ian &c ricl yellow peach wipe IT, put 10 n
pan with "A little water, and bake lll e IL tender.
Peel the skin Oh after the reach Is dou" dvde II IN
half sprinkle with su gar aud cover u with beaten
cream or rich milk. baked ounce or rlch sweet
apple seXceilent Core and bake 10 dish wlch ne
tie water pnttn sugar n the place ~ Tie core Feel
before serving them and cover VIII slwpic cream,
whipped cream. or cream with wine An orange skin
deity filled with lee cream l. an agreeable surprise
| to an invalid Gelatine apples are excellent and
wholesome, made II the following manner; Peel
aud core the apples leaving them whole put them
/ in kettle and boil, adding a alce or Two
| of lemon "A little green ginger and sugar. Cook tho
| applcs L III tender AXE them up carefully. boil
! do8n The syrup, and add two tahiesDoOnluls or
0elatine which has been dissolved IN spOonfnls
OF water TO a cup of this syrup. Pour this tho
! APPLES and set them where the whole will cool.
! Frozen custard, frozen fruits and frozen beer are
sometimes relished By people who very i'll and
! vino are unable 20 eat anything else custard
| Doured over sweet oranges l. delicious bake tue
| rustard TIL firm and serve with meringue made
uf the whites of the eggs only the yoks being used
| in the custard. Golden sponge cake or that white
| snouge cake known rs angels food ~ almost
| the only cake which IS Wholesome. drink made