The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1893-01-24
DtllCnClES E0R !f!YbLlNS.
How to Make simple Food Deiicious-savorJ
Reef

beSt
In many families the knowledge OF sick
room cookery is confined to the tOasting of
slice of bread the boiling of n haSty porrdSe
aud the making Of broth from piece of
beef, which, nine times out OF ten, Is plunged
into boiling instead Of cold water; in dCSpe-
rate cases "bcef tea is brewed in 4 glass
fruit jar Boiled rice completes the resources,
and to serve the food with any unusual dain-
tlness seems not 10 occur to any one.
But there are ways, easy and simple, to
make even beef broth delicious and to serve
common food so that it becomes luxury.
AS a general thing broths lack seasoning
and are offered ukewarm. They ought 60
be savory and hot.
Try the following method, which. Is from an
old French nurses iist Of iH ny, HlS ss
cut at least an inch thick and broiI it over
red hot GOALS allowing only two minutes no
more, to each side, aud turin s ott. II. With
Il lemon squeezer squeeze all the Juice from
the broed meat INTO a cup that stands in a
bowl Of boiling water; STIR III j pinch or SAT-
can be more distastciul than half cooked
epd beef 5uicg In hrS 81 r(Gi9f ea %n na 1f
it is kept very hot and served So
avory s;ael se1.
| From the same reliable old nurse, whose
! SOFT dussy hands tended with LOVING faith
fulness sire son ana grand babies, ana whose
gayly turbaned head contained the Wisdom
of the ancients, / have Il recipe for def
| cious beef tea that seemed to watt odors as
O
riaby served in quaint china bowl, all blue
and gold crimson, on d tiny saiYer that
emerged only on occasions, and with "A par,
ticular spoon, thin and polished until it
| flashed and radated light from It's long ham
| die and slender, pointed bowl and after the
| pleasant food, came the deft adjusting and
| change Of position, the dirkened room and
restoring slunher. TO MAKE such broth as
| this THAI / remember so well. a round of beef
| should be provided ana it should be freshly
killed and lean; hackie it wen with sharp
| fnife or cut it into very small dice. Put il
| into a perfectly clean bottle; put in little
salt one two fresh celery leaves and a
sprg Of parsley poqr IN pint of cold
| not Of warm water and let ii come gradually
TO boil. 1t must be Kept boiling at least
three hours-f99ur is better strain off and
| that the seasoning makes this accentabe to
invaids who cannot abide ordinary beef tea.
| valid's table, but a baked potato is rarely
| objected TO- Select shapely tllber. wash very
carefully ard bake until perfectly mealy all
through. Serve piping hot in a snowy napkin
| where it can be held easily and eaten ont of
the skin With a little salt and bit of fresh
| butter. 1t will be relished in this form when
| 1t would often be rejected from u plate
Roasted Ounce
Thoroughly roasted apples are always OK
| celient. and ounce is pleasant cnange.
Core and bake in dish with little water
| serving and cover with cream, either plain or
whipped or if allowed. with wine.
An Ice Cream Orange
An agreeable surprise to an invalid Is an or
| ange skin filled with ice cream. 10 do this
make two cuts clear through the skin, such
| win enable you to draw it off as whole as
! possible. After packing with well-frozeh and
| Well-favored ice cream, cut the peel Into
halves through and tie in position with narrow
| ribbons. When the bowknot IS loosened the
| orange falls apart and the contents look
very tempting.
Fruit Cuetard'
| In q custard a tart apple is sometimes
used ParboiI the apple after coring with Il
cover, but do not let it break into pieces.
| When done lift it out with skinner, put ii
! into q small baking dish and cover with a
| delicately favored cuStard Bake until the
! custard is firm Do not let 1t whey" even
| slightly.
| Be careful in serving baked custards that
| the dish is not unsighty: if nothing better
| occurs pin q small napkin around in such