The record-union., 1892-12-12
TIE HOUSEHOLD.
PorridgeS, GrueIS and Panadas for the
Sick Room.
Chicken Pfe-Various Cake Recipes
Spanish Sandwiches-Fruit
Loaves-Etc.

William was recovering very slowly
from his long illness, and remembering
how nicely my friends brother got up
from his long typhoid l went over to
Skim her brains'' and learn what she
did for him. Would she help me? Most
certainly and gladly. And she wrote out
some recipes so carefully and with such
minute directions that one could not fail
to succeed, and the patient was nour-
ished back to health.
Each recipe proved perfect, and to help
over the hard places that come IN the
exhaustion consequent upon typhoid fe-
yer | send them, that they may be tried
in other sick rooms of the land and help
to bring back the rose to the cheek and
the light to the eye of the stricken one.
After the fever has run its course and
spent itself in typhoid our good doctor
says the cure then depends upon the food
served to the poor invalid. Acting upon
my triend's suggestion, L fitted up little
room of the sick room, and merrily
pinned the word ''Refectory," traced in
large characters, on the door. / had two
gas stoves upon my convenient table, and
there l prepared every mouthiul that
passed his lips for weeks; not only that,
but washed the silver and china used in
his room, SO that the servants scarcely
knew there was illness in the house, and
the routine housekeeping was entirely
undisturDed.
a mistake in diet is always serious,
often fatal after typhoid fever. The pa
tient must be generously fed and nour-
ished, but the food must be soft and well
masticated During the fever, OF course,
milk is the great sheet anchor; after it
has spent itself comes the day for milk
porridge, oatmeal Cruel, cornmeal Cruel
and tarina; then laIer on follows the time
for clam broth and chicken panada. If
deIicately made their relish remains un-
til the very last; but their preparation
should be as careful and skilltul as the
efforts of French chef in preparing a
dinner.
DAINTY DISHES FOR A CoNvALEsCENT.
Milk Porridge. One tablespoonful of
flour, one pint Of milk. Make this like
custard, in a double boiler, with water in
the outside one. Cook about fifteen min
utes, strain, beat with an eggbeater, and
add little salt.
Oatmeal Gruel.-One quart of boiling
water, three tablespoontuls of oatmeal,
one teaspoontul of salt. Let this boil in
double boiler Tor about two and half
hours. Strain and add three tablespoon
fuls OF cream. Beat to foam with an
eggbeater.
Cornmeal Gruel.-Two tablespoonfuls
of cornmeal TO one quart of boiling water
and one teaspoontul of salt. Cook for
about two hours and prepare like the
oatmeal Cruel. You can add more salt if
you choose,
Farina TOR the Sick-Two tablespoon
fuls OF iarina, one pint of milk, one pinch
of salt three teaspoonfuls OF sugar, one
egg. The great secret is in the doing.
Put the milk on the fire to scald. Beat
the tarina up with the yolk OF the egg,
adding little water, enough to make it
mix well. When the milk DOils, stir III
the tarina, salt and sugar, and let it boil
fifteen minutes. Take it of the stove,
and, as soon as it ceases to boil, stir in
the white OF the egg, beaten into a stiff
troth and pour into dish.
Chicken Panada-Take half the breast
OF chicken, and after removing the skin
and every particle of fat place it in a
saucepan with water enough to cover it,
and let it slowly simmer tor two hours.
Take 1t from the broth and cut it in small
particles, and then press them all through
"a wire sieve. None OF the chicken must
be used that has not been forced through
the sieve. \ large spoon is the best
thing 10 press with. Add the broth TO
the chicken that has been passed through
the sieve, and season it with salt. Then
add four tablespooniuls of cream and let
1t all scald up together. This is delicious
and all the breast OF the chicken is here.
retained in a perfectly soft condition,
nourishlng and harmless.-Demorest.