The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1894-10-27
Poulation. Paupers. Poulatio
THE HON e.
Invalid Cookery.

on invalid cookery which is highly
valued, gave the lecture upon gruels and
beef teas in the Food Fair in Boston.
Porridge or Cruel, the lecture began, needs
long cooking. If the grain is not fresh
il ought to be looked over very carefully
lest it has become wormy. When bought
at large store where the stock is con-
stantly being changed there is less
probability that the cereal will not be
fresh.
Farina Cruel. Use three tablespoon
fuls of farina, one-half teaspoonful of
salt and mix with lutte cold water,
then pour on pint of boiling water.
Cook this in a double boiler, and it will
need no further attention, but it should
cook two hours. In some scientific
schools grains are cooked ten OF twelve
hours; raw corn and other uncooSed
grains are much improved by slow cook
ing as long as ten hours.
The liquid foods given to a patient
are important; water contains some
nourishment. milk has all tine essentials
for nourisnment. IT milk is not TO be
given the next in value is beef juice; this
is quickly assimilated, is highly nutri-
tive and is stimulant Tt may be made
in two ways. the one be preferred is
by broiling the beef and expressing the
Juice. Take piece of lean beef cut in a
thick slice. using any part that has good
flavor. Broil the beef over Goals if
possible, but if not heat a pan very hot,
put the slice of meat on and turn often
until the outside is we'll scared to pre-
vent the evaporation of the juices, then
leu it cook little slower until it is
cooked through. 1t is better to have the
meat pink color all the way through
than to nave any part SO raw az TO be
of blush tint. When it is cooked
sufficiently cut it into small pieces and
press in metal lemon squeezer. Season
with salt and if the patient is at all
ayerse to taking it, serve it in red
glass which will disguise the red color
OF the juice. Two or three teaspoonfuls
are enough to give at one time as it is
very rich in protein. The bits of meat
may be cooked in little water to make
stock broth as there will be considerab BILE
nutriment left in it after pressing.
Beef Steak Tea.-This is made by
scraping beet or cutting it very fine, as
in a chopping bowl. Put it into cold
water that all the nutriment may be
drawn out, allowing enough. to cover it
we'll. then cook fifteen minutes. Add
a. little salt and white pepper and strain
through a coarse strainer. The coarse
strainer is preferred because it allows
the bits of coagulated albumen to pass
through and these are valuable part
of the tea. The over-nice woman who
strains out all the brown flakes from
her patients beef tea is removing some
thing as valuable as the white of an egg
and she leaves the weakest part for con-
sumption.
When preparing piece of beef for
either the sick or well if it is not fresh.
ly cut surface it is better to wash that
part which has been exposed to the air.
If person has ever noticed how beef is
handled in the bulk, how it is dragged
round and exposed to foul dust the need
of washing it will be apparent. For
some uses the outside may be trimmed
off although this should not be done for
roast. A bit of cloth dipped in cold
water is the most convenient way to
wash the meat as it would remove some
Of the juices if it were allowed to lie IN
water or have quantity poured over it.
Oyster Broth.-For this use dozen
large oysters, chop them not very fine
and turn on half cup of cold water.
let this cook five minutes then add a
cup of milk and let it just reach the
boiling point. Season with salt and
pepper. There is not very much nutri-
ment in oysters but from the salts and
flavor they are usually acceptable to a
sick person and it is also good way
to make one take milk. Strain and
serve hot.
A Cracker Gruel.-Roll some good
milk crackers fine and to two rounding
tablespoonfuls add half teaspoonful of
salt and a scant cup of boiling water
and let it just boil up and then add a
cup OF milk and let it boil up when it
is ready to served. 1t should net be
strained.
Another cruel was made from an i'm
ported barley -four. One tablespoonful
of the barley is seasoned with a half
salt spoonful of salt and two saltsnoon-
fuls of sugar. Blend it with cold water
then add cup of boiling water, and
allow 1t to coo:, from ten minutes to
half hour or longer. All grue.s it is
safe to say are improved by longer cook
ing than they usually get.
Miss Boland strained these various
broths into cups setting the little wire
strainer on top of an ordinary tunnel
and in this way not drop was spilled
upon anything. This is point worth
noting for the sick person is always
averse to any mussing about his food
and will often turn away from it in dis
gust if drops are seen upon the cup.
napkin or plate.