Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1905-07-27
FOR INVALID COOKERY.
A Physicians Lay More Stress on
Diet Than Drugs 1t Were Well
for Housewife to Be Informed.

No housewife can fiattsr herself on
being an expert until she has mas
tered the science of cookery for inva-
lids. Up-to-date physicians now lay
more stress on diet than on drugs, par
ticularly in a lingering illness. The
convalescent from typhoid fever, ap-
pendicitis or any affection of the bow
els or stomach is practically at the
mercy of her who presides over the
cookery.
One Philadelphia homemaker who
has a large family of growing chill
dren, has what she calls her sick
room pantry. 1t is a well-lighted
closet, in the rear of the second floor,
equipped with sink, running water,
gas stove and comforting number
of shelves Here she keeps some
dainty dishes, which are just the thing
to set off an invalid's tray, including
bouillon cup, egg cup, individual plat
tiers, small, lightweight knives, forks
and spoons, doilies, tray covers, rama
kin dishes, small paper cases and agate
ware cooking utensils. Here, too, she
has her supply OF clear fruit jellies,
made in small glasses especially suit
ed for invalid fare, and while her fam
lily are delightfully."- healthy as a rule,
there have been occasions when this
little cupboard has been helpful to
both mother and trained nurse. While
few people, especially those who live
in fats, apartments, or small cottages,
can have so elaborate an equipment, 1t
certainly pays in every household to
set apart few immaculate cooking
utensils and dainty dishes for the use
of the occasional invalid. The palate
of the sick is peculiarly sensitive, and
food cooked in the utensils employed
for the family table sometimes carries
an Objectionable flavor to the bedside.
For poaching an egg, use either
cup or a poaching jar, which can be
secured at any~Aouse furnishing shop.
The latter holds one egg and is sup
piled with a snug fitting lid. Ii the
jars, is used, grease it lightly with
fresh butter and break the egg into
it; cover and set 1t in small sauce
pan with enough boiling water to
reach at least half way up the out
side Of the jar. When set, sprinkle
lightly with salt and pepper. Serve
it in the jar, set on a plate, together
with dainty pieces Of golden brown
toast.
Clam Broth-For every dozen clans
allow one pint Of water, a dash OF
celery seed, dash OF pepper, half an
onion, one bay leaf and tablespoon
full Of butter. Scour the shells OF the
clans and rinse thoroughly in cold
water. Lay them in soup kettle
and cover. with a pint of water. Place
them over a quick fire and the mo-
ment they come to boil remove them
from the heat. Take each clam from
its shell, being careful not to. lose
any OF the liquor. Chop the clans
and return them to the kettle with
the juice, bay leaf, celery seed and
onion. Cover and simmer for half an
hour Skim and strain. Add the but
ter; heat and serve.
Fresh cod is considered especially
nutritious and is easily prepared. Boil
half a pound of the fish and pick II
apart in large flakes. Rub half tea
spoonful of butter into the same guam
tity of -four in a granite iron pan.
Add small cup of milk and stir I'M
til 1t begins to boil. Then add a
dash of salt and pepper and the faxed |
fish. Stand this pan in a second re-
ceptacle filled with hot water until
the fish is thoroughly heated. Serve
in ramakin dishes or paper cases. To
vary this very nutritious dish, add the
yolks of two eggs with the fish and
seasoning, or turn the creamed fish |
into a tiny baking dish, cover with
bread crumbs and brown quickly in
the oven. Minced chicken may be
served in the same way, and next to
fricassee, it is the best method of
serving poultry.