Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-07

or nutritious liquid FOODS. 1t should lorm
the basis of the diet. II 1t does not seem
to agree with the patient give 1t in small
proportions and taken very slowly and fire.
quently. or modify 1t by adding water, or
some alkaline. or effervescing water. or
lime water. It may be the fat in the milk
causes the trouble. In this case 1t should
be skinned. II the patient tires of 1t
change the fiavor-a little cold coffee. cara
mel or malt extract Will OFTEN be agreeable:
The milk may be fortified by addition Of
cream, If easily borne. or by one of the
carbohydrates, such as milk sugar or a
pure gelatine in small quantity, or the
well known to the physician Sometimes
milk will produce vomiting and diarrhoea,
which makes it necessary to peptonize the
milk or give koumiss instead.
However, restrict the feeding to the plain
(and If necessary diluted) milk diet to the
patient in bed with fevers of short duration
until you find that insufficient to repair
nutrition. Two quarts day will meet
less in, cases where the body can afford to
a certain extent to draw upon its own re-
sources. and sometimes this must be al
lowed when the stomach is very weak and
. easily overtaxed
Soups beef tea and broths belong to fluid
diet. but are not. strictly speaking, foods.
They are slightly stimulants and used
chiefly to excite the appetite and are CRATE
full to the thirst of the patient. These may
be given in the proportion to a pint day.
When diarrhoea Is present avoid the use
of soups. broth, ETC., containing meat ex-
tractfves.
semi-Solid Foods.
Cereal preparations of various kinds may
be added to milk and made to form a thin.
unsweetened Cruel. or the beef teas and
broths may be made to serve as vehicles
for conveying carbohydrates. farinaceous
or prepared proteid preparations into the
body, thus rendering their nutritive value
much higher and their stimulating quality
less liable to do harm If used rather fire.
Quently.
pearance and form. but their nutritive
value is small Their use in the dietary,
however, is we'll known and they are al
ways acceptable to the sick. They may be
ton Of these. or of gelatine-the latter
Favored with wine orange or lemon. We
will give a few simple preparations for
liquid diet and later follow them up with
other well-known and useful preparations
for the invalid.
Homemade Beef Tea.
This process is usually a wasteful one
and gives very little nutritive value,
There are several methods. The best one
OF all, and one which will contain some
real nutriment. Is made as follows:
Get pound of good lean beef. trim off
all fat and gristle and then, with the
so as to tear 1t into shreds so that all the
fibers of the meat removed from the
connecting tissue which holds them to-
gether, thus liberating the nourishing
part of the meat. Put the meat into
perfectly new, clean jar, add pint Of
place for some time, stirring occasional
ly; the soluble proteids of the meat and
other constituents are gradually dissolved
out. BY the end Of half an hour you
have a diluted raw beef juice. This may
be separated from the fiber by squeezing
through piece of muslin and placed on
ice. When ready to serve any part of it
heat it by placing in boiling water until
steaming hot; season very slightly with
salt. Another way Is not to strain 1t. but
| place the jar, tightly covered, in a sauce
pan of water and let the latter heat grad
| ually. For the first hour keep 1t below
After this stir the mixture frequently
with a wooden paddle, squeezing the meat
remaining soluble proteids are dissolved
out. At the end Of the hour bring 1t just to
boiling point. quickly. SO that the red
coloring matter Is darkened to rich
| being taken away; then remove immedi-
| ately from the fire. 1t must not be al
lowed to really boil. else the coagulated
| proteid will be hard and indigestible
| Pour off the tea through colander or
| coarse sieve, and press the Juice from the
| larger Jumps of meat which do not pass
through season with little salt and
keep very cold. Several f1avors may be
| used with this tea, such as celery, bay
| and cloves
Beef Juice.
Choose thick slice from the leg of
| beef Ut must be free from fat. boil It
over a clear hot fire just long enough to
| scar both surfaces and heat 1t through
| then score it quickly and place In lem
on squeezer and press the juice out into
| a small bowl placed in hot water. Add a
| tiny bit OF salt and serve by spoonfuls or
pour little over toasted bread. II the
Juices do not start quickly piece Of ice
rubbed over the surface of the meat will
bring them out All fat must be removed
from the surface with a piece Of soft,
brown paper.
Mutton Broth.
| The scrag end of neck Is best Take
pound OF perfectly fresh lean mutton Cut
into small dice and put into stewlng ket-
tie with quart Of cold water, After COM
ing slowly to boil let 1t simmer slowly
for two or three hours: strain and II to
be served at once skim of all fat other
wise set away to cool and then remova
xvAtl salt