The Benton weekly record. [volume] (Benton, Mont.) 1880-1885, 1882-06-22
Food for the Sick Room.

IO3O Tor the SICK h04nfs
From al interesting raper on this sub
jiect in the Christian Union by Miss L. r
: Scovil, Of the Massachusetts General Hos
pital, we Gull the following hints and re-
cipes:
The pure juice may be extracted from
beef in two ways First, by cutting the
meat in small pieces, putting them in 8
tightly corked bottle, inlmersing it In hot
water, and boiling for several hours. Sec.
ond, by taking thick piece Of juicy steak
broiling it on a griliron over a clear fire
for a few moments, then cutting it In
strips and pressing it IN a lemon squeezer
The juice thus obtained may be given
either cold or hot. It may be frozen,
] broken into Jumps, and given like cracked
ice. A little salt should he added before
using.
An invalid who is tired Of hot beef tea
! will sometimes drink it cold or iced with
great relish. Enough isinglass or gelatine
may be added to the juice to make jelly,
which can be favored with sherry, essence
Of celery, or anything the patient may
fancy.
Raw meat is very nutritious, and may
be prepared by shredding the beef ex-
tremelY fne, removing every particle of
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 fever the
greatest care is necessary with regard to
the food, ard no new article Of diet should
be given without the express permission
/ Of the doctor. Even so slight an impru-
dence as eating a raw apple has been
j known to cause death.
While roasted, boiled and broiled chick
! ell, mutton chop and beefsteak have long
/ held arecognized position In the invalid s
/ bill Of fare, the merits of Il veal sWeetbread
have been sadly overlooked. When prop
/ erly cooked it is delicious dish, and may
tempt capricious appetite that has grown
weary Of other yiands. A sweetbread
should be parboiled for q short time until
/ quite soft, and then fried in little butter
to delicate brown. It 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 gelatine in three
tablespoonfuls Of water; add little white
sugar, and nutmeg or cinnamon if the taste
I is liked let it melt over very gentle heat,
put in five Wine-g|assfuIs Of port and stir
constantly for ten minutes. Strain it into
a mould mostened with cold water A
piece as large as an egg should be eaten
two or three times a day.
Delicious oat meal cruel may be made
by stirring a cupful of oatmeal into bowl
I of water, allowing it to stand for few
! minutes until The cOarsest particles have
fallen to tie bottom, pouring off the water,
and repeating this once or twice. The wa
ter must then be boiled, stirring it con-
stantly until II is sufficiently cooked.
Few persons understand properly the
art Of making lemonade. The lemon
should first be rolled between the hands
until il is quite soft, the skin removed with
a sharp knife, and every pip extracted, the
lemon being held over q tumbler that no
juice may be lost in the operation The
pulp should then be divided into small
pieces and the sugar thoroughly mixed
with it. Last Of all, the requisite amount
OF water should be added to it. Orange
ade is made in the same way as lemonade,
using less sugar. They both should be
iced. Imperial drink is made by adding
a small teaspoonful of cream Of tartar, dis
solved in boiling water, TO each pint Of
lemonade.
. In some diseases it is impossible to give
anything containing acid, and then the in
genuity of the nurse is tested to provide
some beverage at once cooling and palata-
BILE. Iced tea and coffee are excellent when
they are liked, and may be taken with or
without milk. Barley water is made by
boiling two ounces of pearl barley, preVi-
ously well washed, for twenty minutes in
pint and u half Of water. 1t is then
strained and favored with lemon peel and
sugar TO taste. This may be alternated
with flaxseed tea. Steep half an ounce of
unbruised flasseed III pint Of boiling wa
ter. Let it stand il a covered jar near 4
fire for three or four hours; then strain
and flavor.