Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-11-05
THE HOUSEHOLD


l
Let US now consider the kind Of food
best adapted to suit those who have
passed. say sixty.
| Fewer meals are necessary, and the
amount of food taken at each should
be reduced. while care is taken to have
1t of light and easily digested char
acter.
Whatever acts as an irritant to the
stomach is to be avoided, as alcohol
(save at such times as it is expressly
prescribed), acids, strong condiments
| and sauces.
/ Bread should be toasted whenever
possible, as by doing this the starch IS
converted into sugar. and already part
ly digested. Cakes are very little good
to old people, but crackers are very
good food. indeed.
/ Well-cooked oats and wheaton foods
are excellent if eaten slowly, and with
a little cream; they are especially suit
able for the last meal of the day, say
an hour or so before retiring. On the
other hand, if not we'll cooked, there
are few things more clogging to the
digestive organs.
| Meat must be well and plainly cook
edit is all the better for being mine
ed small-but meat twice cooked
should never be given to old people
Neither should they have anything
fried, or made up with rich gravies.
Poultry, game and fish all are more
easily digested than meat; the latter
is apt to be too stimulating, save in
small proportion.
Well-cooked dry potatoes and green
vegetables are good, but roots and
dried beans and peas are difficult of
digestion. Vegetable soups and light
meat broths are among the very best
of foods for the old. Rich, thickened
| meat soups are the direct opposite.
Milk puddings, cup custards, cream,
soft-cooked eggs and stewed fruits are
the best dessert, and little ripe cheese
eaten with biscuits is good, too, but no
pastry or rich puddings.
Particular stress is laid on simple
soups, fish. poultry and eggs as being
essentially suitable diet, and, next to
| these, oaten foods Tea not too strong,
and cocoa of light kind are the best
beverages.
There is no more useful food than
macaroni, and it need never be thrown
away, as it can be utilized in many
ways, When the meal is over the
best plan is to free it from the sauce
served; If cream or other sauce. put
it in a colander and pour cold water
| over it, stirring until the sauce has
| been washed off; II a plain dressing
/ of butter, use boiling water. When
the water runs oil it entirely clear,
put 1t in a bowl, cover it with fresh,
| place until needed; If set away with
| out the covering of water, 1t would
| quickly become dry and unfit for USE
| Ii soup is to be served, cut into inch
lengths, heat it in steamer, or in
little of the stock $50 as to keep the
soup quite clear) and add it to the
soup tureen the last thing before serv-
ing.
| In serving clans on the half she'll
| the smaller they are the better, the
legal size allowed being anything over
two inches in length The cherrystone
is one of the smallest and best esteem
ed for this method of service, the next
| best the Little Neck. In place of the
| traditional quartered lemon an extra
clam shell may be set in the centre Of
| the plate and filed with pepper-hash
or a mixture of strained lemon juice,
| grated horseradish and other condi-
ments.
Like anything else the voice can be
trained and modelled with a little care.
One should never scream, Shrek or even
raise the voice above its natural pitch,
and when singing should avoid strain
ing the vocal chords. which. when once
| injured, never regain their softness. /
must caution my fair readers against
the exaggerated use of alcoholic drinks,
highly spiced food, etc, for their effect
| on the voice is disastrous.
Plenty of milk, buttermilk, raw eggs.
lemonade and occasionally mouthful
OF hot water have beneficial effect on
| the voice. Chickweed tea cures hoarse-