The Springdale news., 1888-12-07
FOOD FOR lNVALlDS.
Tempting Dishes for Convalescents, md
 How They Are Prepared.


 How They Are Prepared.
 During and after most kinds of ill., ness it is now the custom to give the most nourishing and digestible kinds of food. The day for "wishy-washyn spoon food is fairly over, and beef juice, cream and eggs, and meat jelly are given when once tea and gruel would have been rigidly prescribed.
 To prepare beef juice properly, as it is done in hospital practice, select a thick cut from the round, or, better still, from the inside of the shoulder The butcher will probably understand if you ask him for the "bread and but ter piece. Cut off piece half as large as mans hand, broil it only long enough to thoroughly heat it and start the juice. Put it in a hot bowl, standing it in a pan of hot water to keepit from cooling Cut it with a sharp knife in many places, and squeeze out all the juice with a lemon squeezer. Salt the juice slightly and serve it im- mediately in a hot cup, covering it till it is handed to the patient, who may eat as an accompaniment thin bread and butter CT delicate cracker. The juice must be taken directly after it is prepared, as it is unpalatable unless hot, but on no account should it be heated over the fire. as strong heat cOagulates it and thus changes some of its most desirable qualities.
 A dish that trained nurses frequently offer their charges is raw beef sand wich; but it is never to be so named to the patient, who would very likely refuse it unseen. Scrape very fine piece of fresh uncooked tenderloin of beef Cut two circles with a cake cutter from slices of thin bread, spread them lightly with butter and then with the scraped beef, Sprinkle on little salt and pepper, lay the circles together and cut across each way to make four little pie- shaped pieces. Serve on the prettiest plate you have with little parsley or few crosses for a garnish, and cup of cocoa or tea eff allowed) to make it seem more like regular meal. The patient will relish the delicate sand wich and never suspect that he has partaken of raw meat.
 Of course the doctor must be asked for some rule to govern the patients diet. There are instances where q phy sician would object to the follow ing preparation, but in many cases it is thought very desirable: Boil an egg for twenty minutes; then take out the yelll, which should be dry and meally, and spread it upon a slice of well Drowned toaet which has been very slightly buttered Have cup of milk heating while the other things are be- ing prepared, but do not let it boil. Salt it to the taste, and pour it over the toast. with the addition of a dessert spoonful of cream, if this is al lowed by the physician. It should be in 8 soup plate or small dish. Put a cover over it, set in the oven for a few moments and serve, with a clean napkin on the waiter, and fork and spoon as bright as the best silver polish can make them, and tiny bit of cur rant jelly, if sweets are allowed, on an especially pretty glass or decorated china saucer Nothing in the house is too nice or too pretty to serve the in- valid fare on. A conyalescenti is very dainty (don't let Us say "fussy') and eyes as we'll as palate should be catered to by those who cook for the sick -4mcrisdH 4griculturist.