Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1895-06-07
BROTH AND SOUPS FOR INvALIDs.

Among the various nourishing foods
prescribed by medical dietists for in
valids, none play so important a role
as broths and soups. These are at
once easy Of assimilation, appetizing,
and especially to be commended in
cases Of p:ostrstion and debility,
while they can be SO varied as 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 at home. the so-called
meat extracts being only valuable as
stimulants.
Perhaps the most nutritious of all
broths is:
Beef Juice-This is especially yalu-
able after long illness, where milk
has been the chief article of diet, as it
excites the action of the salivary
glands aud stomach.
Broil a piece of round steak or neck
until just heated through. Squeeze
the juice out with lemon squeezer.
Salt slightly and serve. If the patient
objects to the color, it can be served
in 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 a
broth, are removed by straining.
Beef tea is excellent or'stimulating
purposes and warmth.
Cut lean beef in small pieces, put in
a jar with little cold water, and let
it stand two hours on back of range,
keeping it just below the boiling
point. Season with salt and herbs if
desired, and strain through a coarse
sieve.
Beef Ice-Make beef tea and freeze
A fever patient can often take this
when he rebels at the thought of any
thing hot.
Beef Tea With Oatmeal-Stir one
tablespoon OF oatmeal in one table
spoon of cold water until smooth. Add
one cup strong beef tea, cook five
minutes, stirring constan tly, and
drain.
Invalid Bouillon Makes four quarts. J
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 a slow oven and cook about
eight hours. Strain and''add two tea.
spoonfuls salt. This will keep q week
if left until thoroughly cold before
covering.
Broths-Beef and mutton broths are
considered as meat drinks. Their nu.
tritive value Is increased still further
by the addition of bread, rice, tapioca
barley, etc., but it is considered best
to cook these additions to the broth
the entire time, so as to almost en-.
tirely dissolve them.
Barley Broth-One pound lean veal
cut in pieces, one quart cold water
never allowing it to reach the boiling
point. Rub through coarse sieve.
Salt and serve In pretty china bowl.
Mutton Broth-One pound lean
juicy mutton, chopped fine; one PIN
cold water. Let it stand half an hour
then heat very slowly, and simmer 6
half hour. Strain, season and thicker
with little rice -four, wet, in cole
water. Serve very hot. If little
globules of fat appear on the surface
they may be removed with bit O
soft tissue paper.
Chicken Broth-Clean and cut up
fowl into inch pieces, removing all fat
Break the bones. Cover all with colo
water. heat slowly, and simmer gen
tly until the meat is tender. Strair
and cool and remove any remaining
fat. When needed, reheat and season
with salt and pepper to taste. II 20,
wish to use it as jelly, it may b,
cleared by cooking with white of egl
five minutes. Then skim and strain IN
to cups and cool. New York Times
True greatness has no need to carr