The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1884-01-23
SOME DISHES FoR THE SICK.


There is no more difficult matter, as every
one who has had experience knows, than pre-
pairing proper food for invalids. The appetite
rs capricious and has to be coaxed and tempted.
What just suits one day will disgust the next,
for the patient Graves certain variety even in
gruels. The quantity presented must besmall,
as the stomach rebels at the thought of extra
labor being imposed upon it, and it must be
arrayed in such a manner as to tempt the eye,
making it pleasant to look upon. A strong,
robust person, who isn't aware of the possess
sion of nerves." never can understand the
difference to the sufferer between an ordinary
bit of Delft ware and pretty porcelain cup.
shall never forget the pathetic face Of a GER
tain invalid Of my own family when the beef
tsa was brought in cup.that was in daily use,
instead of che delicate pink cup with which
the fancy of the sick person had been taken.
The mistake was rectifed at once, but the ex-
preston of the face was SO pitiful, that the
pink cup was never forgotten again. "a
little thing?" Surely, but who can tell how
large it seemed to the poor sufferer, whose
tired nerves lay all on the surface. So when
You are to carry anything to your invalid be
sure that the tray is covered with the snowiest
Of napery; the dishes delicate, the silver spoon
bright and without tarnish, and If you can, lay
a flower, or bit of green on the tray. One Of
the most important things to know how to
make is beef tea. 1t is so often needed to give
the nourishment that can be taken in no other
form. In diphtheria, for instance, it should
be one of the very first things given, as it is of
the utmost Importance in that disease, to nour-
ish the system in order to give it strength to
resist. heard DR.. Porter of the Massachu-
sets General Hospital say last winter that in
all cases of diphtheria he should say, "nourish-
ment first, then medicine" To make beef
tea, use always the iuiciest portion OF the meat,
and this is the top of the round or the back of
the rump. 1t may cost little more to the
pound than some other pieces, but it is econo-
my to buy it, as you not only get the best kind
of nourishment, but pound Of this kind will
yield as much juice, as two pounds of cheap
or quality. See that the meat is free from all
fat, gristle, membrane and fibre; cut it with
sharp knife into dice about half quarter of an
inch square, Put into bowl and cover with
cold water; set aside, and every little while
press the meat to extract the juice. When the
water becomes quite red pour it off, and fill
the bowl again. Take what you have poured
off and heat it slowly, stirring all the time,
until it becomes a chocolate color; then sea-
son with salt and it is ready for the patient to
take at once. There will be no need to let it
boil, heating until the color turns is sufficient.
1t is necessary to stir it constantly $50 that the
albuminous substance in the extract will not
settle at the bottom in hard mass This may
be repeated three times with the same beef,
and even the last extract will be strong. l
have seen this tested practically, and know
that 1t is a thoroughly good as well as a simple
way of making beef tea. know person who
was brought up from terrible attack of pneu-
monia, simply by the constant use of this tea.
The disease had left the patient so weak and
Frustrated that it was feared he could not
rally, but under the beef tea treatment he re-
covered fnlly, and is now well and strong
This manner Of making it is taught by Mrs
Lincoln at the Boston Cooking School. and she
she calls it the Economical beef tea.''
A delicious drink for any one suffering from
any trouble of the throat or lungs is the Irish
Moss Lemonade. Take quarter of cup of
Irish moss, soak it until it is soft in cold water,
wash it free from sand or other foreign SUBJ
otHuOC, pun AAOO q ulcA e1uu POuA ofOA ~ OAu
pint of boiling water. Set the dish on the
back of the stove to keep hot, but not boil at
the end of half an hour strain it, add the
juice of one lemon and sugar to the taste. and
it is ready for use. 1t may be taken either hot
or cold. 1t is very soothing to the throat, and
is extremely palatable.
A nice way of making oatmeal Cruel, and
one of the quickest ways in which it may be
made is to take one half a cup of oatmeal and
pound it we'll in q mortar, pour it into tum-
bier and fill the tumbler with cold water, stir
the outmeal until the water grows very white
Wait moment for the oatmeal to fall to the
bottom, then pour off the water into sauce
pan. Do this three times, and by that time
you will have all the -four and starchy matter
of the oatmeal taken up into the water, and
only the hulls and coarser matter is left in the
tumbler. Put the saucepan containing the
water which has been poured from the pound
ed oatmeal, over the fire, and boil for twenty
minutes. stirring all the time; add salt to sea-
son it properly, and thin the Cruel with cream
until it is the consistency desired. No one can
resist this Cruel, it is delicate and nourishing,
and is as palatable as Cruel can be.
Just at this season, when oranges are SO
plenty and SO inexpensive, nice dish to tempt
the taste of an invalid is orange jelly. Soak
one half box of Cox's gelatine in one half
cup of cold water until it softens, half an hour
will do; dissolve it in one cup of boiling water,
and the water must be boiling furiously; add
one pint of orange juice, the jnice of one lem
on and one cup of sugar, stir until the sugar is
dissolved, strain and set away to harden. The
easiest way to strain this or any kind OF jelly
is to set the tin straner, small one, in the top
of jar or pitcher, and lay in it napkin
which has been wrung out of hot water. If
the meshes of the napkin become clogged, do
not try to press the jelly through, but dip the
napkin again in hot water, thus cleaning the
meshes. This jelly is also very nice for tea or
dessert with whippe cream.
A PRETTY FoOTsToOL.