Kimball enterprise. (Kimball, Brule County, Dakota [S.D.]) 188?-1883, 1883-06-01
FOOD FOR THE SICK.

FOOD FOlt The SICK.
be Prepared-a Practical Lesson
in tho Art OF Making Scotch
Broth, Mutton Broth, Lemon
Jelly and Other Dishes for In
yalids.-
From the New York Tribune.
"Food for the sick" was the topic of
Miss Parloa's Tuesday afternoon talk,
and Scotch broth was the first dish made.
Miss Parloa said this was excellent for
convalescents, being appetizing and nu-
\ tritious. Among the ingredients was a
two-pound piece ofa scraggy part of
neck of mutton. This particular cut was
employed because the muscles of Il
sleeps neck are in such constant use as
to make that partofthe animal better flav-
ored and more nutritious than those parts
through which the blood has run less
freely. Miss Parloa cut the meat from the
bones and removed all the fat. She cut
the meat into small pieces and put it
into soup kettle, together with two
pieces of carrot, a slice of tnrnip, stalk
| of celery, and an onion-all cut fine
half G cup of barley, and three pints of
water; and the broth was allowed to
simmer gently for two hours The bone
with pint of water added, were also
allowed the same amount of time for
simmering, and the liquor was strained
into the soup kettle. tablespoonful
each of butter and flour were cooked to-
gether until perfectly smooth, and then
stirred into the broth, after which salt
and pepper and teaspoontul of
chopped barley were added.
The audience were cautioned against
rapid cooking, as high temperature
hardens the fibers of the meat,
whereas slow bubbling renders the
meat tender and secures better flavor
of the broth. The vegetables should be
cut very fine. Mutton is so nutritious
and so easily digested as to deserve much
attention as food during convalescence.
Ifit be properly cooked, the peculiar
flavor that is disagreeable to some peo-
pie is concealed, though the meat re-
mains palatable
Mutton broth, which was recommend
ed for patients whose food must be light
was next made. A pound of meat like
that used for the Scotch broth was freed
of fat and cut into small pieces and was
putlnto saucepan contalninga quart of
cold water. When this water had be-
come heated to the boiling point it was
carefully skinned A tablespoonful of
simmered slowly for two hours.
In anticipation of making lemon Jelly,
Miss Parloa had soaked one-fourth of a
cupful of gellatine in one-fourth of a
cupfui of water for two hours. She now
poured upon the gellatine cupful of
boiling water and added half d cupful of
sugar and one-fourth of a cupful of lem
on juice, and after straining the jelly
through nap'-;- into a mould she set it
away to harden.
For an oyster stew the liquor was
drained from half pint of oysters and
allowed to heat to the boiling point,
when it was skinned. In the mean
time halt a pint of milk was heated to
the boiling point in the double boiler.
Into it were stirred teaspoonful of but
the stew good flavor, and the oysters.
The dish was boiled up once and served
Immediately.
Miss Parloa cautioned her hearers
against over cooking oysters at any time
she then selected a number of large
ones, drained them, seasoned them with
salt and pepper, dipped them in melted
butter and dredged them With -four
She broiled them over quick fire until
the edges curled, and served them on
buttered toast
Ate. some EnglisI. s.s;pe had been
cleaned the wings were cnt off, as well
as the legs at the first joint. The birds
were cut open i'll the back, seasoned
butter and dredged wita flour. They
were boiled eight or ten minutes, and
served on buttered toast.
cream toast was then made. Half a
cupful of cream was heated to the boil
ing point and seasoned with salt. In
the meantime two slices of bread were
nicely Drowned. They were dipped in
the cream and placed on dish, and the
remaining cream was poured over them!
For cracker cruel, a scint half-pint OF
water was poured upon four tai asbbiIssppoon-
iuis of powdered cracker, and after halt
a pint of milk and half & teaspnonf.i. q
salt had been added. the mixture was
stirred ;iIitii 1t had boiled up once.
| Last of all egg-fog was made. The
white OF an egg was beaten to stiff froth
next tablespoonful of sugar was beaten
in: then the yoik of the egg, anu finally
a teaspoonful each of milk, water and
| wine.
Before closing, Miss Parloa said that
when using milk III dishes for the sick
the diseases OF the persons who are to
! consume the 1000 should be considered.
Long boiling hardeGs the albumen and
makes the milk constipating: hence, if
the patient be already constipated,
great care should be exercised not to al
low the milk or cream to heat above the
boiling point. Miss Parloa said also that
one could not use seasonings for sick
| person that would suit well person.
More. salt and acid can and should be
used in most cases when seasoning food
for the sick, while less sugar or other
sweet favor should be used. Advice was
also given not to serd a too bountiiul
supply of food to the patient, and not to
| set any one dish before him frequently,
Just because it tasted especially good at
first. Miss Parloa emphasized the de-
STABILITY of serving all dishes in the
dalntlest and most attractive ways, SO as
to induce an appetite which may be
| dormant.
! Not Left Out.