The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1884-08-15
For Invalids.

' FOR 1nvai1dSs
At this season of the year. when
slight illnesses are more prevalent in
the family than 3: any other season, a
few recipes for the preparation of food
for the i'll or convalescent will, without
doubt, be welcome. Beef essence jel-
lied, when the patient has tired of
drinking beef-tea, will be found an
agreeable change.
One tablespoonful of gelatine, two
tablespoonful of cold water, one-fourth
of pint of beef essence dissolve the
| gelatine in the water by slowly heating
| it, and stirring at the same time. Warm
the essence, stir it into the gelatine, and
turn it into cup to cool and harden.
Serve very cold.
Another very agreeable change of
food can be made as follows: Four
tablespoonful of beef juice without salt,
four tablespoonful OF rich, sweet cream,
four tablespoonfuls of sugar, and four
| drops of essence of vanilla. Put all the
ingredients into freezer, aud stir until
the sugar is dissolved. Freeze in the
same manner as you would any other
cream.
n plcdSdnt, HulIitiOuS oOups W UC
given in cases of bowel and summer
complaint, can be made as follows
One tablespoonful of Drowned -four. one
teaspoonful of butter, half saltspOon-
full of salt, two tablespooEfuls of warm
water, half pint of boiling water. one
slice of dry toast. Rub the -four, butter
| and salt to smooth paste, and blend it
with the warm water. Pour it slowly
into the warm water, stirring all the
while to prevent Jumps. Cut the toast
into small squares, put them into a
bowl. and pour the soup over them.
When preparing broiled birds avoid
breaking the skin. After the bird has
been carefully cleaned and wiped dry,
rub a little warm butter over it and
broil over bright fire; turn frequently.
Baked potatoes are to some invalids
very agreeable food, and, to be thor
oughly palatable, should be served i'm
mediately when removed from the oven.
To prepare poached eggs. it is good
idea to break the eggs into saucer and
slip them carefully into the water while
it is boiling. 1t is not pleasant to have
the eggs served with ragged edges; one
way to avoid this is to place muffin
rings in the boiling water and slip the
eggs into the rings, this keeps them in
good shape.
Gruels are favorite drink with many
people, even when not counted among
the invalids. Either of the following
recipes will be found to make a very
palatable drink: Two quarts of good
wheat bran, three quarts of cold water;
put the bran into large bowl, stir tho
water into it, and let it soak over night.
Then rub and squeeze the bran with the
hands until all the flour which adheres
to it is washed off; strain through fine
sieve, pressing and squeezing until the
bran seems quite dry. The white
starchy-looking water thus procured
contains the cereafin and vegetable
casein, both of which are necessary ele-
ments of nutrition. The following is
delicious: Half pint of pearl barley,
two quarts of boiling water, one salt
spoonful of salt; wash the barley thor.
oughly, put it into double kettle or
saucepan with the boiling water. and
simmer three hours. Strain, and add
the salt. Two tablespoonful of cream
and one teaspoonful of sugar make it
much more palatable. One teaspoon
full of lemon juice may be used instead
of the cream, if desired. A drink pre-
pared from rice is also palatable. Four
tablespoonful of rice. one quart of cold
water, one quart of boiling water; wash
the rice thoroughly, put it into a sauce
pan or double kettle with the cold
water, and place it on the back part OF
the stove (where it will keep hot but
not boil, and let it remain one hour.
Add the boiling water, and simmer
slowly until the rice is nearly all dis
solved. Strain and drink either hot or
cold.
n Constant, change in the food and
Z drinks of an invalid is one of the aims
of q good nurse. One who has used
the following vouches for their beneficial
effects:
Three slices of stale bread; one quart
of boiling water. Toast the bread
slowly in the oven to a very dark
brown. Put it into pitcher, and pour
the boiling water over it. Cover close,
and let it stand until cold. Strain, and
serve ice-cold.
An agreeable dish for an invalid's tea
can be prepared by toasting dry crusts
of bread in a moderate oven until
they are brown (not burnD through
and through. When cold, pound them
in a mortar until reduced to coarse
meal. then sift it through flour sieve
into dish. Serve with milk o. cream,
and sugar, if desired.
Be careful always to offer but small
quantities of either food or drink at a
time. Serve just as daintily and on as
pratty dishes rs are procurab bile and IL
possible, accompany with flowers. No
flower is too common to be comfort
to one confined within four walls; even
!. bunch of flowing grasses will add to
the attractiveness of the tray or table
Christian Union. ,fa
Youthful SpendthriftS.
One very great fault of the American
, is the rerklessness with which he spend: