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 i'll two ways: First, by cutting the
meat In small pieces, putting them in o
tightly corked bottle, immersing it in
not water, and boiling for several hours.
Second, by taking n thick piece of Juicy
steak, brolllng it on n gridiron over o
clear fire for few moments, then cutting
1t IL strips and pressing it in lemon
Ssqucezor. Tho juice thus obtained may
bo given either cold or hot. 1t may be
frozen, broken into Jumps, and given
like cracked ice. \ 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 isinglass or gelat;ne
may be added to the Juice to make n
J Jelly, which can bo Favored with sherry.
essence of celery, or anything the patient
may fancy,
Raw meat is very nutritious, and NAV
be preparcG by shredding the beef OK
trcmcly fine, removing every particle of
skin or fat and mixing it with cracker
crumbs A little salt and pepper may be
added, and the mixture rolled into tiny
| balls.
In convalcsccnce after typhoid fever
the greatest care Is necessary with regard
~ the food, and no new article of diet
should be given without the express per-
mission of the doctor. Even so slight al
lmprudcnce rs eating raw apple has
been known to cause death.
While roast, boiled and broilcd chicken.
| and
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 o delicious
|!sh, and may tempt capricious np.
| pGtlte that has grown weary of othc,
vlandS. \ swcctbrcad should ho par
noilcd for short time until quite sUft,
and then fried in little buttor to a
delicate brown. 1t may be served with
gravy or white sauce
! Port wine jelly may sometimes be
given where the vino itself would excite
disgust. Dissolve half IN ounce of
gelatne III three tablespoonfuls of water;
add little white sugar, and nutmeg or
cinnamon if the taste is liked let il melt
over very gentle heat, put in five wine
glasstulH OF port, and stir constantly for
ten minr tcs. Strain it into n mold
| L, ~
[ large as an egg should be eaton two or
three times a DAY.
Delicious oatmeal cruel may be made
by stirring n cupful of oatmeal into n
bowl OF water, allowing it to stand for a
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.
Few persons understand properly the
art of making lemonade The lemon
should first be rolled between the hands
until it is quite soft, the skin removed
with sharp knife, and every pip cx-
tracted, the lemon being held over a
tumbler 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. Orangcade may be made in tho
same way as lemonade, ysing 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 diseases it is impossible to
give anything containing acid, and then
the ingenuity Of the nurse is tested tc
provide some beverage at once cooling
and palntablo. 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
taste. This may DO altcrnatcd with
1iaxsccd tea. Steep half an ounce of un
bruised fiaXsccd in Il pint of boiling water
Let 1T stand i'll covered jar near Il fire fo
three or four hours; then strain and flavor