Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1882-03-30
NUMBER 81.
FOR IMyALIDs AND 0THEKs.
What to Put In Delicate DIshes f0r Weak
Sromaehs, and How 10 Prepare Them.


work of digestion. Everything that Is
offered to an invalid must Be done 20
perfection. II the dish is failure IL
must not be served ia The Eick room.
And sometimes ones best enorts are
failures from some cause impossible TO
prevent, leading one to believe more
firmly than ever in the total deprayity
Of inanimate matter. Indeed, this is
doctrine that impresses itself with pain
full distinctnees on the woman who sees
her carefully prepared custzrds sepa
rate into curds and whey at the moment
when it ought to attain perfection; oE
the jelly that should stand proudly
erect, clear as crystal, lying limp and
muddy in It's mold. Happy the patient
that has nurse who rises to the %
casion and tries until she does succeed
When fresh eggs ere to BE- had they
are great resource. They can be pre-
pared in SO many different ways, and
are usually liked and ars eaten with
relish. In dropping eggs it J. some
times difficult TO preserve the form.
Little wine-strainers are SOLD foF the
purpose, which are very useful. When
cne is not at hand q small half tea-
spoonful Of vinegar added to the water
helps to set the egg. The wster must
be boiling at the moment the egg is put
in. and square Of hot, buttered toast
ready to receive it when It y taken out.
A simple omelette is made with az egg
beaten very Light, 4 desert spoonful Of
-four, the third Of cup OF milk and 2
little salt. Grated ham may be added if
desired, or fresh parsley shredded fine,
OF spice. The omeleste i poured into
hot pan with little butter melted
in the bottom. II is unWiae for an
amateur cook to attempt to tess IA on
elette. When one side is nicely Drowned
fold it over in the shape OF half moon
and serve on q hot dish.
It is asserted that geIatine contains
absolutely NO nutriment 50, however
tempting the Jelly made from it may
look, it is practically useless. except as
vehicle for wine OF nourishing sub
stances. a nourishing jelly y made
from rice by boiling quarter Of q
pound OF rice -four, with sufficient su-
gar to sweeten il, and slice OF lemon
or rather favoring, with pint n
water, until the whole becomes O glu-
tinous mass. The jelly is then strained
into mold. Jaune mango is pleas
ant change from blanc mango, Of which
convalescents have q surfeit in the
earlier stages Of their recovery. To
make it, boil half an ounce Of gelatins
in o little mora than half pint of
water strain it and add the iuics with
q small part Of the grated rind Of an
orange, a tablespoon Of sherry, the
yolks of two eggs beaten and strained
with sugar to taste. Stir il over q gem
tie fire until it Just boils; then strain
it into shape.
Lemon sponge is very light and DEL
icate. Nothing that contains the whites
Of eggs must be looked upon as unim-
portant in an invalid's bill Of fare. II
is made with half pint OF water, in
which is dissolved half an ounce Of gel
atine and quarter OF pound Of SUI
gar, with the juice OF one large lemon
or two small ones. The whites Of two
eggs beaten to stiff froth are stirred
in last. It must come scarcely to
boil and be put to cool in the dish il
which it is to be served.
Snow jelly has refreshing sound II
warm weather, when even suggestion
of GOODNESS is grateful. TO make It,
take half small box OF gelatine and
soak it in half pint of cold water add
one gill Of boiling water, one cup Of
sugar, and the juice and grated peel Of
two small lemons. Put it in dish to
cool, and when stiff add the whites Of
two eggs very lightly beaten, and beat
the mixture we'll. Serve with custsrd
around it made with the yelks Of the
eggs and half pint Of milk. In sum-
mar it is advisable to make this dish the
day before it is desired to uso it.
The use Of sago is not as general ~
this country as it is in England. II it,
merits were better known il would be-
more popular. Put dessert-spoonfnl
Of sago into three-quarters Of q pint oE
cold milk, and let it simmer gently for
an hour and a quarter, stirring fre-
quently skim il as i approaches boil
ing, and sweeten with q dessert spoon
full Of sugar. It may be favored with
nutmeg if the taste is liked.
Tapioca can boast more friends, and
makes q delicious dish. Put q large
tablespoonful to soak over night boil
q pint of new milk the next morning,
sweeten it, add the tapioca and the
yelks of two eggs well beaten flavor
with extract Of vanilla, and put ii dish
to cool. Then cover the top with the
whites OF the eggs beaten stiff, with q
little sugar and vanilla, and place In
the oven to brown slightly C7sristiGs
Union.
Cork trees are being successfully
raised in Georgia. The cork On some
specimens planted there is alreadTI