The Pickens sentinel. [volume] (Pickens, S.C.) 1871-1903, 1883-02-22
The Sick Room.

from an interesting paper on this
subject i'll the Christian Union, by Miss
E. II. Scovil, of the Massachusetts Gen
eral Hospital, we Gull the following hints
and recipes:
The pure juice may be extracted from
beef in two ways: First by cutting the
meat in small pieces, putting them in n
tightly corked BOTTLE immersing it in
hot water, and boiling for several hours,
Second, by taking thick piece of juicy
steak, brolllng it on gridiron over q
clear fire for few moments, then cutting
1t III strips and pressing it in lemon
squcczcr. Tho juice thus obtained may
bo given either cold or hot. 1t may be
frozen, broken into humps, and given
like cracked ice. a little salt should be
added before using it.
An invalid who is tired of hot beef ten
will sometimes drink it cold or iced with
great relish Enough isingass or gelatino
may be added to the juice to make q
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 OK
trcmcjy fine, removing every particle of
skin or fat, and mixing it with cracker
crumbs. A little salt and pepper may be
balls.
In conyalcsccnce after typhoid fever
the greatest care IS necessary with regard
~ the food, and no new article of diet
should be given without tho express per-
mission of the doctor. Even SO slight an
lmprudcnce as eating raw apple has
been known to cause death.
While roast boiled and broilcd chicken.
mutton chop and beef steak have long
held recognized position in the invald's
| bill OF fare, the merits of veal sweet.
bread have been sadly overlooked
When properly cooked it is delicious
C!Nh, and may tempt capricious ap-
| petite that has grown weary of other
| viands. \ swcctbrcad should be par
boiled for n short time until quite soft,
and then fried in q little buttor to a
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
gelatlne Ill three tablespoonfuls of water;
add little white sugar, and nutmeg or
cinnamon If the taste is liked; let it melt
over very gentle heat, put in five Wine
glassfuls of port and stir constantly for
ten minutes. Strain it into mold
| ~
[ large as an egg should be eaton two or
three times DAY.
Delicious oatmeal cruel may be made
by stirring a cupful of oatmeal into a
bowl of water, allowing it to stand for n
few minutes until the coarscst PARTICLES
have fallen to the bottom, pouring off the
water, and repeating this once or twice.
The water must then be boiled, stirring
1T constantly until it is sufficient cooked.
Row persons understand properly tho
art of making lemonade. The lemon
should first be rolled between the hands
until 1T Is quite soft, the skin removed
with sharp knife, and every pip OK
tracted, the lemon being held over n
tumblcr that no juice may be lost in tho
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. Orangcnde may be made in tho
same way as lemonade, Using less sugar.
They should be iced Imperial drink is
made by adding small tcaSpoonful of
cream of tartar dissolved in boiling water
to each pint of lemonade.
In some discusses it is impossible to
give anything containing acid, and then
the ingenuity Of the nurse is tested tc
pIo'l'lo Solile DcForlSc at once COOLING
and palntnblo. 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 twenty minutes in a pint and
half of water. 1t is then strained and
Favored with lemon peel and sugar tC
tasto. This may be altcrnatcd with
flaxsccd tc". Steep half an ounce of un
bruised flaxsccd in u pint of boiling water
Let 1T stand i'll covered jar near fire fo
three or four hours; then strain and flavor