Daily capital journal. (Salem, Oregon) 1903-1919, 1905-01-14
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glorify simple dish in the tired eyes
Of the invalid.
Broths and eggs usually follow milk
in dietie order, with fish next, followed
by chicken and beef. Veal and pork
should be excluded from the sick room.
Tripe, if properly prepared, is benei.
cial. Vegetables and fruit should be
given only under the doctors orders,
and then the fruit should be seeded
carefully.
A delightful way of serving oranges
to an invalid is to press all the juice
into a glass with a lemon squeezer;
add pulverized sugar to taste and serve
with chopped ice. If fresh fruit is de-
MED a patient stewed fruit may be
permitted. In order to secure the very
best flavor in apple sauce, which inval-
ids will relish, wash and quarter the
apples, remove the cores and stems and
stew gently without pairing. Then press
the soft mass through colander and
beat either with or without the white
of an egg until it is light and foamy,
sweetening to taste.
Prunes are frequently ordered by
and if the patient rebels at
the plain stewed dish try prune jelly.
Wash half a pound of prunes and soak
them over night in cold water. Next
morning set them over the stove in an
agate pan, cover them with half a cup
of water and bring to the boiling point.
During this process soak quarter of
a box of gelatine in half a cup of cold
water When it is dissolved add it,
with a quarter of a cup of sugar, to
the prunes. Now press the mixture
through a colander into a mold and
stand aside for three or four hours to
harden. Serve with cream if the diet
list permits
Eggnog is extremely nutritious and is
frequently ordered by the physician.
Beat the yolk and white of an egg sep
arately, the white to stiff froth. To
the beaten yolk add one teaspoonful
of sugar and pour in slowly one wine
glass of brandy, whisky or rum, ac-
cording to the physicians s orders. Add
half the beaten white of the egg and
small cup of milk, then the remain
ing half of the white, which should be
piled lightly on top.
Eggs for an invalid require delicate
cooking If soft boiled eggs are or
dered, use one of two methods: Have
the water boiling and sufficiently deep
to cover the egg completely. Lay in
the egg carefully, cover the saucepan
tightly with a lid, and move it back on
the stove where the heat will keep it
just below the boiling point. Let it
stand thus for five minutes and the
steaming process will result in a soft
yolk and a white set, but not hard. The
second way calls for cold water and a
brisk but not too hot fire. Lay the
egg in the cold water, and when the
latter begins to boil the egg should be
done.
For poaching an egg use either a cup
or poaching jar, which can be Sc
cured at any house furnishing shop.
The latter holds one egg and is sup
piled with snug fitting lid. If the
jar is used grease it lightly with fresh
butter and break the egg into it; COW
er and set in small saucepan with
enough boiling water to reach at least
half way up the outside of the jar.
When set sprinkle lightly with salt and
pepper. Serve it in the jar set on
plate, together with dainty pieces of
golden brown toast.
Clam broth-FOr every dozen clans
allow one pint of water, dash of eel
cry seed, dash of pepper, half an on
ion, one bay leaf and a tablespoonful
of butter. Scour the shells of the
clans and rinse thoroughly in cold wa
ter. Lay them in soup kettle and
cover with pint of water. Place them
ONCi a Hulth anu bhC bhNJ
come to a boil remove them from the
heat. Take each clam from it's 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 butter, heat and
serve.
Fresh cod is considered especially nu-
tritious and is easily prepared. Boil
half pound of the fish and pick it
apart in large flakes. Rub half
tablespoonful of butter into the same
quantity of -four in granite iron pan.
Add small cup Of milk and stir until
il begins to boil. Then add a dash of
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