Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1894-03-23

FOOD FOR THE INVALID.

What 1t Should BE and "a Few Directions
for Preparing 1t.
In preparing food for an invalid we
should make It an object not only to
choose strengthening dishes. those
which contain the most nutriment and
at the same time are easily digested.
but to have change and tempt the
appetite with dainty little surprises.
For those who have occasion to plan
the food to be served to the invalid
suggestions often prove helpful, even
though the recipes may not all be new
Potato Surprise-Take smooth. me-
diminished potato, wash and cut the
small end partly off. leaving inst
enough attached to form a little hinge
Scoop out part OF the raw potato and
fill with beef or mutton that has been
prepared by removing all gristIe and
fat, chopped very fine and seasoned.
When filed tie the potato cover on and
bake until tender. When done take
from the oven. raise the cover. and il
the meat looks dry turn over It a little
dressing made with butter. water and
-four, or, II there is any on hand, lit
tie meat gravy. Serve in the skin and,
as it's name suggests. it will be tempt
ing surprise.
Or, for change, simply bake the
potato and when done cut off the little
end and scoop out all the inside. season
this with butter. salt and chopped
celery, beat up fine and light, then re-
I'LL the skin and serve.
Scraped Beef-Ihis is simply beef
from, oh
have been removed. Take a tender
piece of beef, cut across the grain,
serape with spoon until all tie pulp
IS removed make a fresh surface by
cutting off the scraped part with a
thin, sharp knife; proceed in this way
until all the meat IS reduced to a pulp
II necessary it may be eaten raw,
spread very thin on slices of toast, or
the pulp may be put in hot frying
pan with little butter and allowed to
barely cook through, stirring and turn
ing constantly. weak stomach will
often retain seraped beef when it re-
fuses all other solid foods
Beef Extraet-This is preferable to
the much-abused beef tea. Select
good piece of meat. remove all the
gristle and fat. cut into small squares.
and put into glass Jar without water.
Seal the jar and sisk it into a kettle of
cold wafer; let il eene to boil gradu-
ally, then boil five or six hours until
the meat looks white and dry. Strain
the extract and season. If too strong
dilute with hot water or milk. In re-
heating extracts or broths put the
liquid in an earthen dish and set in hot
water
Mutton Broth-This does not con-
tain as much nourishment as beef ex-
tract but is often reHshed for a change.
Prepare by cutting the mutton into
thin Slices add cold, sailed water in the
proportion of one quart of water to
one pound of meat; let it simmer
an hour and a half then boil half an
hour; strain, through a cloth and season
to taste. Crackers or stale bread cut
into squares and Drowned in the oven
may be served with beef or mutton
broth
Celery Toast-Cut few stalks of eel /
cry into pieces an inch or two in length
and cook in boiling water, slightly salt +
ed, until tender. Add little milk and /
sufficient -four to thicken the liquor to f
the consistency of cream Season with /
butter and salt and pour over thin (
slices OF toasted bread; serve hot As
paragus may also be cooked and served +
In the same way. Cooked celery is be.
Iieved by many to be OF great benefit
N rheumatism
Chicken Jelly-Put the chicken on to
nook in tive quarts of cold water and
boil until the meat viii shred and the
liquor is reduced to little less than
quart; spread a cloth ovefa colander
md strain the liquor through it into
IN earthen dish; salt to taste and set
away to cool. 1t should be skinned
'nce or twice while cooling. When
old you should have a clear. firm Jelly.
which is delicious served in slices or as +
! sandwich between thin bnttered
aices of bread or crackers 4 dainty
andwich is made by trimming all the
rust from thin slice of fresh bread.
which Is spread with the jelly and
oiled II solid food can be eaten the
hicken meat may be cut into small
teces and added to the liquor, being
areful that all the skin and bones are
rst removed. Chicago Times