Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-12

| er than you could bear your hand in, say 1856
degrees at the outside. Strain through
colander, not strainer. If care has been
taken in the preparation 1t may be served
at once, simply sailed with ordinary salt or
celery salt. 1t is better, however, to let it
stand several hours in a cold place, to let
every bit of fat rise to the surface Remove
in solid cake If there is much, or with
clean piece of blotting paper. If necessary
to reheat take pains not to let the temper
allure rise above the 165 degrees. If 1t APP
proaches the boiling point and the albumen
coagulates it is spoiled. If it is necessary
to give beef tea to a patient several times
daily it is wise to vary the flavor from time
to time, so that the invalid does not tire OF
1t. This may be done by means of. bay
leaf or flavoring of some vegetable. strain
ing them out before serving. For the pa
tient who rebels against the sight Of beef
lose its bright color, or unless strained
through a fine sieve, which removes the
brown flakes, which are the best part of the
broth. get red wine glass and give him
Meat balls.-For the patient who requires
an abundance of proteids and lean meat is
allowed. meat balls lightly sailed, afford
pleasant and beneficial change from ordi-
nary steak. Select a thick piece Of top
round or sirloin. and with a dull knife
scrape with the grain of the meat, leaving
all the stringy white fiber behind. Roll this
pulp in balls about the size Of large mar
sprinkle a little salt In it, shake until
brown. then lay in four balls at a time and
with spoon keep them rolling and turning
for just a moment or two. The salt gives
them delicious flavor, while they will be
rare inside and delicately brown outside.
Prepared in this way they can be dgested
by the weakest stomach. Indeed one of
the most noted physicians in New York
has achieved immense success in his treat
ment of diseases where meat diet is in
dictated. by restricting his patient to beef
rarn nod t L@,, L4f0
meals a glass of hot water is prescribed
then the meal of meat balls alone. On this
easily digeSted and nutritious dish the pa
tent thrives and convalescence follows.
An Appetizing Gruel.-Gruels too often
considered disagreeable, are worthy a
prominent place in the invalid's dietary if
properly made and daintily served. Where
| food is required that shall quench thirst
| and at the same time satisfy hunger with
out overlooking the stomach or stimulating
unduly the following oatmeal drink is to
| be commended Take cup of coarse oat-
meal, pound fine, pour over it cup of cold
| water and let it stand until it settles
Strain off the water into a saucepan and
cover the same meal with another cup Of
| cold water. Stir well then let 1t settle Re-
| peat this operation until four cups have
| been used. Then boil the four cups of
! strained water fifteen minutes or more;
, strain again. add a cup of hot cream and
| salt to season, and serve with crisp bits Of
toast. Beef tea or milk may be used in
place of the cream
Barley Gruel.-This is considered excel
lent in gastric troubles or fevers. Cook
one ounce of pearl barley in enough hot
water to cover well, for five minutes Pour
off this water add one quart of cold water
and cool slowly for two hours. Strain, salt
to taste, or add little sugar and season.
ing If sugar is permitted.
Dried Albumen.-Sometimes when a grGat
amount or nutriment is required in it's most
concentrated form, the home nurse is at a
loss to know just how to obtain it Dried
ma no liccny
liquid, solves the problem. To prepare fol-
low these explicit directions, given by
Helena V. Sachs. in little book How to
Cook for the Sick
"Scald," she says, "a large china plate
When cool and dry, just cover the dish
with the whites of fresh eggs. Set this in
warm place, (about 125 degrees Fahren-
hefD, until the mater in the white of the
egg has evaporated and the albumen is dry.
II should then look like pieces of gelatine.
Break it apart and place in sterilized lars
cover tightly, and it is ready for immediate
or future use. This is of much value when
nutriment is desired in concentrated
form. In heating the liquid in which dried
albumen has been dissolved the tempera-
ture must not exceed 80 degrees or the
albumen will coagulate"
Tea Brewed in Milk.-It is said that many
patients who cannot drink tea made in the
ordinary way find that it agrees with them
when brewed with milk instead of water
Scald out the teapot that it will be hot
when the tea is added. Put in the tea
leaves, a scant teaspoonfr'i or less and
cover with a little hot milk just brought to
the boiling point but no more. Let it stand
for two or three minutes, then add more OF
the hot milk and use at once.
Ice Cream for the Invalid.-A novelty is q
tiny ice cream freezer. in which a pint of
any frozen dainty may be made. While
these are popular. used by college boys
and girls, TO supplement their chatting dish
spreads, they are still more useful in the
sick room. Failing the real freezer a one
pound baking powder can set in a larger
dish, Will do very well. Be sure, however,
that the tin does not leak. Put into a bowl
two teaspoonfuls of sherry wine. a tea
spoonful of powdered sugar and half a
cupful of cream, and beat together until
the mixture begins to thicken. but not until
like whipped cream. Pour this into the
sterilized baking powder or freezer.
Fit the lid on tightly with a piece Of ma
nflla paper between the lid and the top of
the can. Place in the larger vessel of tin
or wood, and fill up the space with crushed
ice, mixed with common salt. Turn the
small can for about five minutes, then set
away in a cold place. In a short time it
will be frozen and your invalid will have a
saucer of delicate and delicious cream. II
prefrred, fruit juice or coffee may be used
in place of the wine. A little more sugar
will then be required.
Picked Red Cabbage-select a firm,
good-siZed cabbage, and taking off the
coarse outer leaves, cut in quarters and
then shave. Sprinkle well with salt and set
aside for forty-eight hours. Drain well and
put into crock. Heat vinegar scalding
hot with just enough sugar to take the
sharp edge off, and spice with mace, cloves
and peppercorns. Pour over the cabbage.
Cover with plate or loose cover until the
cabbage is cold then fasten tightly.