Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1895-08-16
CARE OF THE SICK.
SOME SUGGESTIONS FROM AN
EMINENT AUTHORITY.


for the Sick-What will Aid ant
What Retard COuvaIescence-
Facts that will Save Doctor,
| Bills.
| Dietetic and Hygienic Gazette.
Conclusion.
The following receipts and formula:
are recommended for preparing special
varieties of food for the sick or intirm
Milk Gruel.-Scald one-half pint ol
milk, add six raisins, and allow to
stand five minutes. Take table
spoonful OF cornstarch and thoroughly
mix with two tablespoonfuls of cold
milk. Having placed the scalded
milk in a farina boiler over the fire,
add the cold milk and cornstarch,
stirring the whole backward and for
ward until it begins to thicken; then
add one ounce of sugar and and let it
cook one minute. Strain, and place
in moulds in a cool place.
Milk Cruel with Oatmeal.-Fine
oatmeal, two tablespoonfuls; milk, one
pint. Stir the oatmeal smoothly into
the milk. Then stir it quickly into a
pint OF boiling water and boil a few
minutes until thickened. Add pinch
of salt and sweeten with sugar.
Milk Jelly.-As variation in milk
diet, the following is recommended: !:
Heat one quart of milk with one
pound of sugar, and, when the sugar
is dissolved, continue the heat at a
boiling temperature for about ten
minutes. Then cool we'll and add,
slowly stirring, q solution of one ounce
of gelatine in cupful of water. Next
add the juice of three or four lemons.
Pour into glasses and set in a cool
place. 1t is necessary to have the
milk quite cold before adding the
other ingredients, else it will curdle.
Milk Punch.-Good brandy, one or
two tablespoonfuls; cold milk, one
tumblerful. Mix with sugar and nut
meg, to taste. This is a useful medic
inal drink when a stimulant is re-
quired in conjunction with a nutrient.
Meats and meat preparations are
usually conspicuous in the dietetics of
the sick room. A large proportion of
the animal food consumed by man.
kind is taken, in the form OF animal
flesh or meat, preparations of which
are most valuable for the nourish-
ment of the sick.
Beef Tea.-This is best made by
dissolving proper amount of q re-
liable brand of "beef extract in
cupful OF boiling water, seasoning
with salt, celery salt and little pep
per, serving hot.
Beef Juice.-Broil quickly a thick
piece OF flesh beef devoid OF fat and
bone; put in meat press and squeeze
out the juice. Season and serve full
strength or diluted with hot water.
Chicken broth.-Skin and chop up
a small chicken, or half q large fowl,
and boil it, bones and all, with blade
of mace or sprig of parsley and crust
Of bread, in a quart OF water, for an
hour, skimming it from time to time.
Strain through a coarse colander.
Mutton Broth.-Lean loin of NUT
ton, exclusive of bone, one pound;
water, three pints. Boil gently till
very tender, adding a little salt and
onion, according to taste. Pour off
the broth in a basin, and when it is
cool skim off all the fat. 1t can be
warmed up as wanted. If barley or
rice is added, as is desirable during re-
covery from sickness, it should be
boiled separately until quite soft and
put in when the broth is heated for
use.
Outlet for Invalids.-One nice outlet
from the loin or neck of mutton !;
water, two teacupfuls; celery salt,
sufficient quantity, or one very small
stick OF green celery. Remove all fat
from the outlet and put in a stewpan
with the other ingredients. When
fresh celery is used it should be cut in
thin slices before being added to the
meat, and care must be taken not to
add too much. Stew very gently for
nearly two hours, adding salt and
pepper to taste, and from time 70 time
skim off every particle of fat that may
rise to the surface. If the water is
allowed to boil fast, the outlet will be
hard.
Eggs, as articles of diet, are cheap
and nutritious; moreover. they are
quite easily digested, if not damaged
in cooking. An egg is rather COM
plete food in itself-containing, as it
does, everything required for the de-
velopment of a perfect chick. An
average egg weighs thousand grains,
and is more nourishing than an equal
weight OF beefsteak. For invalids,
eggs should be soft boiled, or dropped
from the shell into boiling water and
served with crackers or toast.
Cup Custard-One egg, one cup Of
milk, sugar, nutmeg, and salt to taste.
Beat egg thoroughly in a tea-cup, add
the milk and flavoring, mix and bake
about twenty minutes in an oven
moderately heated. May be served
cold or warm, with or without Jelly.
Drinks, properly prepared, are quite