Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-20
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TEMPT THE INVALID
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needed to coax the invalid to take nourlsh.
ing food. The one great help to the per.
son who does the catering IS that all gar
den and dairy products can be purchased
perfectly fresh. If seasonable fare is Sc.
lected with this In view and cooked simply
and delicately it cannot fan to be both
strengthening and tasty.
In the first place. eggs which are the
staple article of diet for the invalid should
be chosen with particular care. To make
sure that an egg is quite fresh hold IT up
against strong light; a lamp or candle -
better than strong sunshine. The good egg
will have fresh. pink look all over When
an egg is old II has a hollow space at ono
end. If you find a dark spot which does
not disappear when lightly shaken IT means
that the egg has lain in cold storage until
the yolk has adhered to the shell. Discard
any eggs which do not look clear and full.
To make an egg poached in water look
as delicate as possible lay on a piece OF
light brown toast that has been cut with q
round muffin ring. Use the same ring to
remove the ragged edges of the white while
the egg is still in the water Dust with
salt and pepper before serving
Poached Eggs. Canadian Style-These are
more nourishing and appetZing than when
cooked in water. Scald a cupful OF milk in
a granite or porcelain saucepan. Drop the
eggs gently into this and put on the cover.
Do not allow the milk to boil but keep It
at the scalding point for two minutes after
breaking in the eggs. Take out carefully
with skinner and place each egg on a
round of delicatcly buttered toast. Thicken
the hot milk with tablespoonful of -four
and one of butter mixed together to form
paste. Season with pepper and salt ana
pour over the eggs and toast
In cooking a perfectly fresh egg give II at
least half minute longer to boil than one
which has been laid for several days. To
boil an egg for an invalid let ii stand in q
quart Of steaming hot water in a covered
dish away from the fire for eight minutes.
larger number of eggs require more
water ana should stand in the water a min
ute or two longer Drain off the water
and put the eggs in a bowl. Fill the bowl
with boiling hot water and send at once TO
the patient.
Eggs cooked with soup stock and cream
are welcomed in the sick room Beat four
eggs thoroughly. Add four tahlespoonfuls
of cream and four tabiespoonfuls of stock
Turn into double boiler or a saucepan set
into hot water. Whisk the mixture until It
Is thick and creamy. Season with salt and
pepper and serve toast
When cooked in an individual casserole
the egg keeps its heat for a long time Beat
the whites of two eggs to stiff froth and
put into the casserole Make holein the
center of the whites and drop in an un-
broken yolk. Stand the casserole in pan
of water and set in the oven for two min
utes. Lay a small diamond of butter on
the yolk, dust with salt and pepper, and
serve.
When the patient is fond of soup, an all
nond havorng is unusually refreshing Put
half tablespoonful of butter in a granite
saucepan and allow 1t TO melt Remove
from the fire and stir in a rounding half
tablespoonful of corn -four Mix with a
wooden spoon and set on the fire to boil for
three minutes, stirring constantly. Then
gradually add one-half pint of chicken
stock or the same quantity of liquor in
which a Calls foot has been boiled Stir
all the time, and when it begins to boil put
In two ounces of almonds ground very fine
and half a teaspoonful of sugar. When the
ingredients thoroughly mixed pour the
soup into bowl containing half a cup Of
sweet cream. Serve at once with squares
of toast.
Broth of mutton and barley.-Clean a
tablespoonful of barley In several waters,
Place in a saucepan with two pints of water
and when il is hot. add half a pound OF
lean mutton cut up into small pieces. Bring
to boil after seasoning with salt. and re-
move the scum as ii rises to the top. SIM
mer for two hours. Taste to see If more
salt is required and absorb any grease with
a piece of perfectly clean blotting paper
a jelly which is delightfully."- cooling is the
following: Soak three or four mutton shank
bones over night in plenty of cold water.
In the morning clean them well with
scrubbing brush and place in a saucepan
with half pound lean beef, half pound
knuckle of veal, pepper and salt, a little
celery salt and three pints of water AS
soon they come to boil, skin and allow
the stock to simmer for six hours. When
cold strain the broth and remove any fat.
Heat again and dissolve in the broth half
an ounce of gelatne. Strain and allow 1t
to set in a fancy mold.
Young broilers are now on the market at
a very reasonable figure. To alternate with
broiled chicken the meat of a fowl which is
not too old, may be minced Soften two
small ounces of bread in milk, and then
squeeze out all the moisture in a clean nap
kin. To rounding tablespoonful of melted
butter, add the soaked bread. Next put in
three ounces of cooked chicken, one egg,
pepper and salt and mace. Form into cro-
quotes and poach in boiling water for fif-
teen minutes Serve with onion sauce.
Onion Sauce.-Peel two or three young
onions and place IN cold, sailed water. Boil
in covered saucepan for three-quarters OF
an hour When done chop into very fine
pieces and heat with quarter of a pound Of
melted butter. Add a little sweet cream
Just before serving. very delicate flavor
of onions may be obtained by changing the
water after the vegetable has cooked for
fifteen minutes.
When the blood has become somewhat
depleted carrots should be served to the pa
tient. After scraping four carrots, cut
irto long slices. Cover with cold water for
half an hour. Then put them into sauce
pan of stock and allow them to simmer
until tender. Drain and pass through coll
arder Beat two eggs until light and add
them to the carrots with teaspoonful or
salt a dash of pepper. onion juice If de-
sired and a tablespoonful of sweet cream
Fill into timbale or ordinary cups. Let
them cook in a pan of boiling water for
twenty minutes, the cups covered with
creased paper. Remove from the cups,
garnish with parsley or freshly cooked peas
and serve hot.
Two tempting sweet dishes for hot wealth.
er are cocoanut custard and rhubarb jelly
served with cream
Cocoanut Custard.-Add gradually to the
beaten yolks of two eggs, cup OF milk.
two teaspoonfuls of sugar and a pinch OF
salt Mix the ingredients together well and
add two ounces of shredded cocoanut Pour
into a creased pie dish and bake.
Rtubarb JeIly.-Skin and cut one-half
ncurd of rhubarb INTO small pieces Put in
a saucepan with half a cupful of sugar and
cook slowly until soft, not broken Soak
one tablespoonful of gelatine in quarter of
a clInful of cold water until soft Then add
20 Tie hot rhubarb with one tablespoonful