The Portland daily press., 1895-11-02
THE HOME.
Food for Invalids.

Food for an invalid requires mucA
thought and care for the eye as well as
the palate must be pleased, and the food
should be nourishing as well as dainty
and inviting. Something for a change is
always called for, and a few receipts may
be welcome.
An excellent broth, for anyone with
weak lungs is made from two pounds OF
knuclke of veal cracked into pieces aud
put over the fire with two quarts of cold
water. Cover and cook slowly until it is
reduced to one quart Strain and season
with salt. Meanwhile soak three table,
poonfuls of pearl sage in q cup Of cold
water, heat by setting the dish in a pan
of boiling water for half an hour, and
stir occasionally. Put the strained broth
in double boiler and add the warmed
sage to it, cook half an hour, and then
stir into it one cup of cream heated to the
boiling point and the well-beaten yolks
of two fresh eggs. Let all come only to d
boil and remove from the fire at once.
Serve as soon as possible.
Beef and sage make very nourishing
broth. Have two pounds of beef from the
round cut into small pisces and put IN a
saucepan with two quarts of water. Cover
and cook until the goodness is all ex-
tracted from the meat. Strain and sea.
son with salt Meanwhile soak one cup
of sage in water enough to cover it; add
it to the strained broth and return the
broth to the fire and let it simmer one
hour. Add the yolks of two eggs beaten
very light. Let it remain a moment and
take from the fire. Serve at once with
finger pieces of thin buttered toast.
Cream soups are pleasing change after
plain broths or teas. Sage, pearl tapioca,
barley or rice may be used. Take any
white stock that is rich and we'll sea-
soned. Put into saucepan half pint
of the stock and the same quantity OF
cream. When it comes to boil add one
tablespoonful OF flour thoroughly moiss
tened with cold milk, and let it boil up
once. Have the tapioca or whatever
you wish to use in the soup COO keu and
add it to the soup and serve. Barley res
auires two hours to cook, rice one hour.
Sage and pearl tapioca must be soaked
in cold water half an hour and cooked
the same length of time.
Chicken jelly may be used in a variety
of ways TO make the jelly take fowl
weighing about three pounds. Clean and
remove the skin and fat. Cut it into
pieces and put them into a saucepan with
two generous quarts of water, bay leaf.
and some pieces of celery. Cover and
heat slowly up to the boiling point. Let
it simmer for four hours. Then season
with salt and strain into glasses and sen
away to cool. When cold remove the fat.
This jelly may be used cold or heated
and served like soup.
Pieces of the white meat of the fowl
may be cut fine and put into jelly jar
and the liquid jelly poured over them.
When cold it is appetizlng sliced and put
between thin pieces Of bread, buttered
and with the crust taken off, or with
slices of jellied chicken with toasted
crackers.
Boiled rice with egg is excellent, and
generally liked. Wash thoroughly half
cup of rice and put it into double
boiler with just enough water to cover 1t.
When the rice is nearly done If any water
remains pour it off and add one cup OF
milk and little salt. Let the rice COOK
slowly until done. Beat an egg thor
oughly, and the last thing before taking
the rice from the fire stir the egg into II
as lightly as possible and serve hot with
sugar and cream.
Tapioca jelly is excellent. To prepare
it soak one cup of tapioca in three cups
Of cold water over night. In the morn
ing put it in double boiler with cup
of hot water, and let it simmer until
perfectly clear, stirring often. Sweeten
to taste and flavor with the juice OF half
a lemon and two tablespoonfu's OF wine.
Pour into cups, and set away until peri
fectly cold. Whipped cream and sugaR
NAV be served with this jelly
If preferred blanc mango may be
made with tapioca and milk by soaking
a cup of tapioca in two cups of water
over night Place over the fire IN
double boiler the soaked tapieca ane stir
| into it two generous cups of boiling
milk. three tablespoonfuls of sugar and
ninch Of salt. Let it cook slowly hfteep
| minutes, stirring several times Ke-
move from the fire and flavor with wine
or vanilla. Pour into individual moulds
and set away to harden
Orange jelly will often tempt and LOOK
inviting. To make it soak half packs
age of Cox gelatine in a teacup OF cold
water for an hour. Select perfect oranges
and out them through the centre and re-
move the inside, keeping the divided
orange skins whole. Take a generous
half pint of orange juice, beat the white
of an egg to a stiff froth and add to the
Juice with tea cup of graduated sugar,
a scant pint of hot water and the soaked
gelatine Set the dish containing the
mixture over fire in pan OF boiling
| water and stir until it is thoroughly
heated. Strain and fill the orange cups.
and put in a cold place to harden. New
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