Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1895-07-25
nRorn AND SOUPS ron 1yvA1Ipg.

Among tho various nourishing foods
prescribed by medical dietists for in
valids, mono play so important rolo
as broths and soups. These nro Mt
once easy Of assimilation, appetizing,
and ESPECIALLY to DO commended in
oases CT p2ostration and debility,
while they onn be 30 variod rs to pro-
vent the monotony and consequent
disgust that characterize too frequent
Offering OF one dish. Tho following
feeeipts arc oil simple, and can DO
readily evolved ut home. the so-calletl
meat extracts being only valuable as
stimulants.
Perhaps the most nutritious OF all
broths is:
Beef Juioe-This is especially valu-
able after n long illness, where milk
has been tho chief article of dict, MS it
exoites tho action of tho saliyary
glands and stomach.
Broil piece of round stcnk or neck
until just heated through. Squeeze
the juice out with lomon sdueczcr.
Salt slightly and servo. If tho patient
objects to tho color, it can DO served
in red wine glass, or heated through
to change tho color. Most bocf juice
is overlooked, and too often tho brown
fakos, which are tho best part of n
broth, arc removed by straining.
Beef ton is excellent for''stimulating
purposes and warmth.
Gut lean beof in small pieces, put in
jar with littlo cold wntcr, and let
it stand two hours on bnck of range,
keeping it just below tho boiling
point. Season with salt and herbs il
desired, and strain through coarse
sieve.
Beef Ice--Make beef tea and freeze.
A fever patient can often tako this
whom he rebels Mt the thought of any
thing hot.
Beef Tea With Oatmcnl-Str ono
tablespoon of oatmeal in ono table.
spoon of cold water until smooth. Add
ono cup strong beef tea, cook five
minutes, stirring constantly, and
drain.
Invalid Bouillon (Mnkes four quarts.
Three pounds solid beef from
shoulder or shin; three pounds bone,
two pepper corns, two cloves, half
tablespoonful mixed herbs. Put all
in jar with four quarts cold water.
Set in GLOW oven and cook about
eight hours. Strain and add two ten.
spoonfuls salt This will keep wook
if loft until thoroughly cold before
covering.
.Broths-Beef and mutton broths are
considered rs moat drinks. Their nu-
tritive value is increased still further
by the addition of bread, rice, tapioca,
barley, etc., but it is considered beat
to cook these additions to the broth
tho entire time, SO rs to almost en-
tirely dissolve them.
Barley Broth-One pound lean veal
out in pieces, one quart cold water,
never allowing it to reach the boiling
point. Rub through coarse sicve.
Salt and serve in pretty china bowl.
Mutton Broth -Ono pound lean,
juicy mutton, chopped fine; ono pint
cold water. Let it stand half M hour,
then heat worry slowly, and simmer n
half hour. Strain, eeason and thicken
with little rice flour, wet, in cold
water. Serve very hot. If little
globules of fat appear ON the surface,
they may be removed with bit of
soft tissue paper.
Chicken Broth-Clean and cut up a
fowl into inch pieces, removing nil fat
Break the bones. Cover all with cold
water. heat slowly, and simmer gen.
tly until tho meat is tender. Strain
and cool and remove my remaining
fat. When needed, reheat and season
with salt and pepper to taste. If you
wish to use it rs jelly, it may be
cleared by cooking with white of egg
five minutes. Then skim and strain IN.
to cups and cool. New York Times.
True greatness has no need TO carry
q IL -.