New-York tribune., 1902-08-28
INVALID COOKERY.
FOOD THAT HELPS TO CURE SOME DIS.
EAsES-APPETIZING RECIPES

OF foods In the digestive tract. the various classes
and their use IN the human SYSTEM, said yesterday
/ Miss Jessie Thomas Dornan teacher OF invalid
/ cookery IN the Orange Memorial Hospital Training
/ School. With such a knowledge many conbina-
! tons found now too many tables would be I'm
/ possible. For instance. at dinner recently the
! guests served with fish the piece de re-
sistance and hearty part OF the meal, and gelatne
tho dessert Fish is an excellent food and gela-
tine good dessert. but both rich in gelatine'
/ and the elements necessary to the system are not
/ properly proportioned. Rice and potatoes are
! served by families at the dinner. Both
/ are necessary foods, but. both 1re rich In
! starch. they should not appear together. If cold
meat is 10 be used. Instead of the popular
roast, II is a good idea to finish the meal with
substantial dessert, such as fruit pudding. apple
J pie etc. II the luncheon dinner is lacking IN
the favorite vegetables. add tempting salad.
The following contains balance of food
properties four persons The cost of preparing
! the meal is IS cents:
Baked Halibut q la Creole
Beef Balls, Horseradish Sauce.
Lettuce Salad. with Crackers
Rice Bavartan, Vanilla Waters
To bake the hanbIt which should be in thick
slice brush it with butter place on pan with
little hot water, and bake for about forty-hve
minutes Make q sauce one-haIf cupful of boiling
water one-half cupful of tomato Juice. one table
spoonful OF -four. one tablespoonful Of butter
dash OF two of paprika and salt. Add table
spoonfus of cream just before sending the table,
For the beef balls. scra pc the fibre from onehalf
pound of round steak. There should be one cupfu
OF pulp. Season il with one-fourth teaspoonful Of
salt one-eightt Of teaspoonfu of pepper and one
teaspoonfuI of onion juice. Make into balls and
cook hot creased frying pan.
The hOrseradish sauce requires two tablespoon
fuIs If horsera6sh, two tahlespoonfuls of fine
br7adcrjn,bs one-half crpfiI of cream one-hale
teaspoorsui OF salt one-half teaspoonfuI Of mus
tard and ablespoonfui of vinegar Mix all the
ingredients but the vinegar ~ n, last ado that
very slowly.
RICE BAVARIAN.
To make the rice Bavarian put into double
boiler three cupfuls of milk with few thin pieces
Of lemon peel AS it boils add one-half cup
fUl OF rice that has been thoroughly washed, and
q little salt When the rice is tender do not drain
It. but mix with II carefully half cupfu Of sugar
and quarter Of 4 box Of gelatine that has been
previously dissolved. soon as the preparation
cools favor with any preferred essence At the
first evidence of the gelatne setting fold in
fully one cupfuI of cream whipped stiff
In sickness certain parts of the body affect
ed, and to eliminate the difficulty the system ex-
pends all its available strength. Consequently. in
sickness food should be made as light possible.
There certain so-called diet diseases. such
consumption, diabetes and Bright's disease. which
depend almost wholly upon the food. IN consunlp
ton enough food cannot be digested 70 repair the
waste. but that which is taken should be of
kind TO supply the tissues and 10 take the place
OF the waste Fats useful, but because they
prevent OF tissues they hard digest.
Butter, and olive oil the most easily
dgested of the fats Proteids are necessary as It's
sue builders. Beef. eggs and milk the best rep
resentatives of this class. because they rich in
nutriment and easy OF digestion. Beef. for in
valid stomach, more easily disposed of II the
white cellular fibre is removed. Round steak is
the best. because is the most Juicy. Scrape the
pulp from the meat with the back OF a silver
so long as II is suited tn tbe i5vaii6's taste
SO that the patient may not become weary Of them.
70 beat the white 10 sim roth put IT into but
@ in h ents Tns and an PoP Po the GI h@J ok o il
the pan and cook two minutes. Remove the ring
ont onto "a piece Of hot buttered toast The egg viii
cook with little waste if the white is dropped in
mound on the surface Of the hot water. IN that
case the yolk is placed IN the centre as before;
Of cqpful of wster to 40 degrees Fahrenheit Fla
egg and serve at once. PERSONS VINO cannot ca.
gg because @ the y9k % e5ISes i dses t T ma R aS fhnt
FOR WHIMSICAL APPETITEs
The appetite Of sick persons IS caprtcious and
whimsical No question 10 preferences should
ever be asked Their tastes should be studied with
out their knowledge, and their preferences should
furnish the working basis. Everything about the
sick diet should be dainty and attractive. The nap
kins used for the tray cannot be too crisp and
fresh The most delicate china and silver are not
too good No warmed over food should appear. but
everything should be fresh: Hot things should be
Always have too little food, rather than too much
Better 70 have the patient say. See I've eaten II
poor The moment the meal is finished all food
should be taken from the room.
''ciruels that properly made. delicately fla
vored and well served valuable for the sick. es
peciaIy where the appetite is nil or solid foods pro
scribed But such grueis are too seldom seen IN
.!cI5 @ @ Pia 3ct ccor's nilcaIIsI .riie1 In the
Srst pIace mix or milk mixtures for the sc-and
for any else. for that matter-shoG4a never pe
heated in any dish or basin which has been used
iI'teI, cIean and odoress C,reIs are made Of flour
IueE!y onI " ferDa and other aours since these
+n1st he cooked Thoroughly in order to be dgest-
bic Mix on the other hand. is rendered indigesti
ble by boiling Consequently, the cooking of the |
AoIrs should be done in water and the milk should
be added the last thing, and only brought 10 d |
yTn Ioabe -four cruel mix into paste with cold
salt and one teaspoonfui Of sugar Add half |
sGiIara of cinnamon and cupful of boiling water
III b ni,-tI5re slowly Tor twenty minutes Then
in cupful of milk and let II come 20 'ie scau
ing point. Strain and serve very hot ,
Tn place of cinnamon. nutmeg, almond or vanilla |
favors may be used. For fever patient a Ht{le |
lemon Juice will be liked best ArroWroot ana Ia
rfna gruels are made in the same way.
,Sweetbreads. broiled flets of chicken ana SquahS
all furnish variety the sickrooms bill Of fare
All are easy Of digestion and more or less nutrl-
tious. ,-.,.,,.. ,.,.. ,ao, Gator, Will, rs,-
ieh 6y many a sick person. who If he or she |
had understood their composition would have re-
fused them. If beef is desirable scrape It in the
manner described above. salt i delicately ana |
Snraad If on thin slices OF buttered brown white
~ Lacon cut very thin and toasted crisp With
Iroyn bread these furnish valuable food agents
Toast made of stale bread is more eas! OF dlse
,,on than if made Of fresh kind If it IS want
ed soft dip it quickly into boiling salted water |
petTfg 4ncooked beef juice is never delicious but in
many wasting diseases IL Is OF great Nalpt- " |
consumption this Is especi3Hy uu., = s nttot 49, ~
cooking NAV be gained by heating the beef before |
the Juice extracted from it. either on nroller
should be scorched. The inside should be warmer |