Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1901-02-02
DOMESTIC DolNGs.

At this season OF the year when the
grippe is claiming lis annual victims,
a chapter on the sick room and what 10.
serve to the Invalid may be peculiarly
appropriate. Articles have bssn writ
ten time and again an the Importance
of having the invaliss meals served in
an appetizing way, yet how many
times IS the good advice neglected..
Only a few days ago d tray was esen
all ready for the si,sN room. This nap
kin or the tray has se@ns many days
since the time on Wh.ch ii had last
been Numbered. the plate had a piece
broken from one SIDE and the glass wasi
the variety in which jelly is Iut in the
SUMMER, and it was heavy enough 10.
make a we'll person pant when lifting
lit. The toast on the plat. was a deli
cate brown: the cooling drink III the
glass must have been delicious Judging
by IT'S look and It's oioi and a bunch OF
pratt grapes lay upon the Glrty cloth.
Yet the little meal was not appreciated
because the invalid did rot have a
hearty appetite, but ore that had TO he
coaxetl. and the lack OF a little thought
and car. had done away With the coax Z
| ing possibilities of the meal. Serving is
pathways a great factor but nowhere SO
lsmuch 50 as in the sick ronEl. That is
My the purest OF linen. tins daiatiest
of china ard the most fragile of glasses
| should grace the inva9iG's tray. ss for
the things which the sick may eat. the
advice OF the doctor ard the nliis 6. In
attendance must be f~lieel upon. espe-
lscially in cases of s-rious illlltvs. In
MILD cases. however. ard during een-
lsvaiescence, more liberties may Re all
lowed and as it is then that the most
|seatirg is dpne. it is Well 10 know a few
| simple and good thing to prepare
/ Miss Harriet Perkins has a friend who
lis trained nurse and from llsr she
/ has received a number of recipes As,llfef
4 have been deed With gooea results III iis
4 sick room. Soups. grusls anfi irAtllS
are among the things mG> ofte. pre-
sparetS, 5becaus hey contain 50 much
1sof nutrition @ so little Of bulk. Nut
4 ton broth, which is delicious, Is made
/ by covering three pounds q the meat
/ with three pints of water cold. 1t is
/ ready TO serve when the meat has be-
come tender Chicken brath IS made
by allowing two pints Of water I o one
small fow and letting boil an hour,
ECaud.le, which combines the virtues u
being STRENGTHENING and pleasant q
the taste is the ssult Of bsating an
/ egg with a vine glass full Of wine. 4
pint of hot oatmeal grut.l which mas
been strain%sl. should he ADDED last.
For bouiiian take two pounds o. lean
3Ebeef. Chop very fine. Pour over il one
Hquart of cald water: put into a pprce-
lain kettle With a tight cover and let
simmer for four hours. Strain olf the
tea and lei ii cool. Add to L The
i beaten white of one egg Put on the
stove and stir eontinuaiiy until il
comes TO boil, and then Fl It bon I'm
ill it becomes perfectly .ear. strain
thru a fine napkin and seaspn WITH salt
One-half can of corr should be
4 it is sof, enough to run thru a colander
Have real.s a $ much milk as you desire
soup, or if you have been forgotten by
the milk man on his journeys n ami
4 fro, the mi! * may be tllla.sd etisl far
Their by putting in half water Pat the
corn in the iuuid and seas I'll with sal,
4 and pepper Cook until ii mas become
4 we'll Favored and add little -four 70,
4 the thickening.
4 A soup which can be made of to-
4 matoes. peas or corn is made By put
i ting one tablespoonful q butter in a
Kettle and allowing II to nsit and siz-
lie One tablespoonful of flour must be
stirred Pour over it as iiluoil milk az
you desire soup. If tomato soup is de-
lssired. add them to the milk. II peas o.
corn, press them thru colander and
/ allow al To cook together.