The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-09-05
HINTS FOR THE SICK ROOM.
BY Louis Role.


We none of us wish to be sick, but un-
happily our desires in this direction can
not rule daily events. Accepting the in
evitable, let me suggest some hints that
will be worthy of preserving against a
time of need. In general the sickroom
should be the lightest, most cheerful and
best ventilated room in the house, as
pure air in the slckroom is of the utmost
Importance, but of course anything like
a Chill" should be avoided and it is not
well to allow a draught or current of air
to pass directly over the bed of the
patient. A good way to secure supply
of fresh air is to get a board five or six
inches wide, and as long as the width Of
the window; raise the lower sash place
the board under It, and the fresh air will
find its way in between the sash by an
upward currant. Absolute cleanliness
should be observed and no vessels that
have been used or dishes with bits of food
upon them allowed to remain in the
room. If, as is often the case, the room
has a "stuffy," disagreeabe odor in the
morning put spoonful of ground coffee
into a saucer, and in the center place a
very small piece of camphor gum, and
Il
pushing the coffee into it until the air is
sweet and pure; 1t is wonderfully re-
freshing for both nurse and patient.
BEEF TEA.
Cut one pound of best lean steak in
small pieces, place in glass fruit jar,
cover lightly, and set in pot of cold
water; heat gradually to boil, and con-
tinue this steady three or four hours, or
until the meat is like white eggs and the
juice thoroughly extracted; season with
very little salt and strain through a wire
strainer Serve either warm or cold.
To prevent the jar from topping over tie
a string around the top part and hang
over a stick laid across the top of the
pot. When done set the kettle off the
stove and let cool before removing the
jar, and in this way prevent breakage.
Or, when beef tea is wanted for immedi-
ate use, place in a common pint bowl
(yellow ware), add a very little cold
water, cover with a saucer, and place in
a moderate oven; if in danger of burning
add a little more water, and when done
strain as before. Remove every bit Of
grease by passing clean white wrapping
paper quickly over the top, using several
RICE JELLY.
Mix one heaplng tablespoonful of rice
flour with cold water until 1t is a smooth
paste, add a scant pint of boiling water,
sweeten with loaf sugar; boil until quite
clear. If the jelly is intended for a
patient with summer complaint stir
with a stick of cinnamon; if for one with
fever, flavor with lemon juice, and mold.
Rice water is made in the same manner
by using twice the quantity of boiling
water.
MUTTON TEA.
| Take pound of juicy, lean mutton
and mince it. Put it with its Juice into
| an earthen vessel containing pint Of
| tepid water and let the whole stand for
one hour. Slowly heat to boiling point
| and let boil for three minutes. Strain
the liquid through colander, and stir
in a little salt If preferred a little
| pepper or allspice may be added.
OATMEAL CRUEL.
Put two heaping tablespoonfuls oat-
meal in one quart of cold water, stir I'M
til it commences to boil, then cook one
hour, stirring occasionally to prevent
scorching; season with salt, sugar and
l.
sick patients it must be strained, and
| not sailed.
BEEF TEA SOUP.
Heat one pint of beef tea (made as
above) quite hot, add a teacupful of the
best cream, well heated, into which the
yolk of an egg has been previously
stirred, mix carefully together and
season slightly and serve.
| OATMEAL BLANC NANCE.
A delicious blanc mango is made by
stirring two heaping tablespoonfuls OF
oatmeal into a little cold water, then stir
into a quart Of boiling milk, flavor and
| pour into molds to cool, when cream or
| jelly may be eaten with 1t.
CHICKEN BROTH.
Take the first and second joints of a
chicken and boil in one quart of water
| till very tender, then strain and season