The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1895-07-23
BROTH AND SOUPS For 1SyALIpg.

Among the various nourishing foods
prescribed by medical dietists for in
valids, none play so important n role
as broths and soups. These are Mt
once easy of assimilation, appetizing,
and especially to be common ded in
cases Ct p:ostration and debility,
while they can be so varied rs to pre-.
vent the monotony and consequent
disgust that characterize too frequent
Offering of one dish. The following
receipts are all simple, and can be
readily evolved Mt home, the so-callcd
meat extracts being only valuable as
stimulants.
Perhaps the most nutritious of all
broths is:
Beef Julce-This is especially valu.
able after n long illness, where milk
has been the chief article Of diet, rs it
cxcltes the action of the salivarv
glands and stomach.
Broil piece Of round steak or neck
until just heated through. Squeeze
the juice out with II lemon squeezer.
Salt slightly and serve. If the patient
objects to the color, it can be served
in n red wine glass, or heated through
to change the color. Most beef Juice
is overlooked, and too often the brown
flakes, which are the best part of Il
broth, are removed by straining.
Beef ten Is excellent Discriminating
purposes and warmth
Cut lean beef in small pieces, put in
n jar with a little cold water. and let
it stand two hours on back Of range.
keeping it just below the boiling
point. Season with salt aud herbs if
desired, and strain through n coarse
sieve.
Beef Ice Make beef ten and freeze.
a fever patient can often take this
when he rebels at the thought of auy.
thing hot.
Beef Tea With Oatmeal-Stii one
tablespoon of oatmeal in one table.
spoon of cold water until smooth. Add
one cup strong beef tea, cook five
minutes, stirring constantly, aud
drain.
Invalid Bouillon Makes four quarts.l
Three pounds solid beef from
shoulder or shin; three pounds bone,
two pepper corns, two cloves, half
tablespoonful mixed herbs Put all
in jnr with four quarts cold water.
Set IN slow oven and cook about
eight hours. Strain and add two tea.
spooululs snlt This will keep a week
1T LEFT until thoroughly cold before
covering
I lBroths- Bcefnnd mutton broths are
considered as mont drinks. Their mn.
triti7e value is increased still further
by the addition OF brond, rice, tapiocn,
barley. etc, but 10 is considered best
10 cook these additions TO the broth
tho entire time, so n5 TO almost ca.
tiroly dissolve them
Barley Broth Ono pound lean veal
cut in pieces, one GUnrt cold water
mover allowing it to reach the boiling
point Rub through % course sieve.
Salt and serve ma pretty chiua bowl
Mutton Broth Ono pound lean
juicy mutton, chopped fine ono pint
cold water Lctitst1nd lnlf nm hour.
then heat very slowly, and simmer
half hour. Strain, season md thicllon
with % little rice flour, wet. i'm cold
wnter. Serve very hot II Gtua
glObulcs Of lat appear ON the surincc.
they may be removed with o bit of
soft tissue paper.
Chicken Broth Cloan and cul up 70
fowl into inch pieces, remov.ueail fnt.
Break tho bones. Cover nll with cold
water, heat slowly and simmer qeu-
tIy until the meat is tender. Strmn
and cool md remove any romaiuiu4.
fat. Whom needed, rchoat mud Seasons
with salt and pepper Co taste 81 YOU,
wish to use itas jelly, 10 may bo'
cleared by cooking with white OF cgg
five minutes. Then skim and strain IN
60 cups and cool Now York Times.
True greatness hns no need Co carry
D nna % attract attention ln ilsnll