Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-19
FOR A PATIENTS DIET
Helpful Hints for an Invalid's
Tray.
SOME SUITABLE DISHES
TEMPTING APPEARANCE SHOULD
NOT BE FORGOTTEN.
The Doctor Will Prescribe, but It is
the Cook Who Works the
Cure.
SOME SUITABLE DISHES

A list Of dishes suited to the requirements
Of the, average invalid should be pasted into
the housewives scrapbook for ready refer
ence in an emergency.
1t goes without saying that different dis
eases require different foods The diet Of
a typhoid patient Is entirely different from
that allowed a consumptive or one with
some disorder of the blood or nerves. The
family physician must prescribe the general
features of the diet to be followed. Diet
ing is often important, even in cases where
the services of a trained nurse are not
needed.
In the first place, the arrangement of
the tray itself is Of Importance. The pa
tents appetite needs coaxing. and the
most nourishing and needed food goes beg
cling If it does not appeal first of all to the
eye. A Clean white serviette gives the key
note, accompanied harmOniOuSly by abso-
lutely clear glass, bright silver and smooth
and unnicked china-the best the house at
fords.
The next essential to remember is the
oft-repeated injunction to have hot things
hot and cold things cold. Every one knows
that cup of hot, steaming water is
rather appetizing than otherwise, while
cup of lukewarm water is nauseating. So
oysters and game.
All starchy foods require long cooking.
Cornstarch blanc-mange. cooked. as it Of
ten Is. only just long enough to thicken. Is
almost as indigestible as a Welsh rarebit.
Albuminous foods, such as eggs oysters
and lean meats, must be cooked at low tenn
perature, or they tougher. If starchy foods
are not allowed, thicken soups and sauces
with Irish moss or yolks Of eggs.
If sugar Is tabooed, use saccharine, but
take care that all the utensils used in it's
cooking are of earthen or granite. and that
the spoon with which it is stirred is Of
bone or porcelain, such as the Chinese use
Fried foods must never be allowed. If
boiled milk is objected to, milk simply heat
ed to pasteurization will answer. With care
in the cooking the invalid may be permitted
white flesh. fish, many kinds of game,
meats, salads, hot and cold buildings, cakes
and ices.
Clam Frappe.-Wash two dozen clans
thoroughly and put them in a stewpan with
half a cup of cold water. Cover closely
and steam until the shells open. Strain the
liquid and freeze to a mush. small
amount may be easily frozen In baking
powder can by setting 1t in tin pail and
packing with ice and salt in equal proper
lions. The mixture will freeze in about
half an hour. and should be stirred once
or twice during the freezing. Serve ir
glasses.
to boil in two quarts of water. Cook until
the flesh falls from the bones. Take from
the fire, pour the liquor through colander,
return to the pot and boil down to half
pint. Skim carefully, salt to taste, and
put in a cool place to solidify. This is ex-
cellent for typhoid convalescent.
Egg Soufie.-This is one Of the most deli
cate ways in which to prepare an egg for
an invalid. Beat the yolk and white sep
arately, until extremely light, add pinch
of salt, pour into china cup and set into
a pan Of hot water. Stir slowly but con-
stantly until the egg is scalded, but not
cooked at high temperature.
The egg should only thicken slightly, bat
pun up until the cup is almost filled with
the creamy custard. Set in the oven q
moment and serve at once.
Drowned toast into boiling water. slightly
sailed. Lay in a deep plate and pour over
it a cream made of half a cup of scalding
milk. teaspoonful Of butter and stiffly
moving from the fire. Place in hot oven
five minutes until delicately Drowned, and
serve as quickly as possible.
Egg Nest.-Beat the white of an egg to a
stiff froth. and neap up symmetrtcally on
piece of toast. Place the yOlk In a little de-
preston In the center, and put in a hot
oven two or three minutes. Serve with a
tiny bit of salt and butter on top Of the
egg.
Oatmeal Cream Gruel-Procure coarse
oatmeal have it pounded fine, cover with
cold water, stir well, and then allow 1t to
settle and pour Off the water. Repeat this
three times. Boil the water thus obtained
ten or fifteen minutes. season, strain and
mix with cup of hot cream. Serve with
crisp bits of toast or zweiback.
Zweiback-Cut bread one day old into
slices half an inch thick. Place them in
moderate oven, allowing the door to re-
main open until all the moisture Is dried
out Of the bread. Then close the oven door,
and brown slowly until each slice is crisp.
Roast Quail With Currant Jelly.-Clean
the quail and plump by letting it stand five
minutes in boiling water. Spread with olive
oil, and let 1t roast in hot oven twenty
minutes, basting several times with olive
Oil and hot water. Serve on a slice Of light
rant jelly on the breast and garnish with
watercress.
Chope In Paper.-Chops, birds and dry fish
are most delicate and delicious broiled In
paper. This should be spread with the best
olive oil; then the article to be broiled,
sailed and peppered. should be snugly
tucked in the case, turning the edges over
several times and pinching together close to
the meat. The paper will char long time
before igniting, and the contents will be
basted in their own juice. The time re-
quired for broiliDg In paper Is usually about
eight minutes. When the paper Is we'll
Drowned the chop or bird will be done to
juicy, delicate and digestible turn. Serve
in its envelope. which conserves both heat
and juices until the moment Of eating.
A large flet of chicken broiled in this way
is delicious and easy of digestion.