The Cairo bulletin., 1906-10-12
FOR THE INVALID.
APPETlZlNG AND EASILY PRE-.
PARED DISHES.
Beef Tea, Chicken Broth, and the
Like, Are No Longer Considered
the Only Proper Food for
a Sick Person.

Upon the subject Of invalid cookery
there seems to Dc a woefii amount OF
ignorance, and The lack Of interest
In getting up q variety of noufishing
things dantiy served ia from the
habit Of thinking that beef tea and
chicken broth and milk, perhaps, are
al an invalid should care for writes
Jeanette Young IN the New Work
World. Far be- it from truth, for there
IS no appetite SO difficult 70 cater to
as that 81 the conYaIescent. Here are
few simple recipes for the use Of
the home nurse:
One pound Of solid beef, one ounce
Of butter, one onion, one quart water
and one teaspoon of salt Cut the
beef into dice and place it With the
other ingredients In a stew pan, and
stir until all mclts together and forms
a thin gravy, then add the water and
simmer threequaretrs Of an houG
strain and cool, then remove grease.
If beef tea be needed in haste, scrape
the beef into ibers, cover ii with boil
| ing water and salt. cover closely, boil
ten minutes and set in bowl Of ice
water to cool SKIM warm again and
serve. Extract OF beef, If not too
strong, and made with boiling water,
is at times acceptable and con.
yenient
One calfs foot, three pints Of water,
| one lump Of sugar, yolk Of one egg,
teaspoon of butter, nutmeg and salt
to taste Stew the foot IN the water
with rind Of half a lemon until the
quantity is about half, skim carefully
and set away To cool Remove all fat
ana warm about half pint. adding
the butter, sugar and the nutmeg Re
move from the fire and stir In the
beaten yolk, keep stirring, place back
on the fire and let it thicken, but not
boil, as that would curdle it. Serve
in a covered cup with soda waters
One fresh fowl. one quart of water.
one blade Of mace. half an onion, a
small bunch Of sweet herbs, ten per-
percorns aud salt to taste Joint the
fowl, place It with the other ingre-
dents in a clean saucepan and sim
ner gently one and half hours, care.
fully Swimming Strain, cool and re-
| move the grease. and warm as need
ed. If desired a spoonful Of rice
! boiled in water may be added also
little sealded, and finely chopped
parsley. This is conYalescent broth;
| for the very sick avoid all seasoning
| but salt
One pound of scrag end of the neck
/ OF mutton one onion. one.half tW
nip. one bunch Of herbs, three pinta
of water. Pepper and salt 10 taste
1 Put all the ingredients in q stew pan
when 1t boils skim it carefully cover
and cook one hour; strain and cool
If desired, pearl barley boiled in water
may be added, or scalded parsley For
simple broth leave out all seasoning
/ but salt. and add ionted fowl.
Clam broth may be purchased In
| bottles or easily made at home. the lot
| ter Is more desirable Wash 80 CLANS
(small round Variety put in a kettle
with a cup of cold water, cover and
! let steam until all are wide open
strain and cool the juice and 1t is
ready for use The clans may BE-
placed in a rich cream dressing and
served on toast for luncheon for the
well ones OF the family.
Oyster broth is best made by wash
ing the shells and placing in a white
glazed dipping pan, With half cul
of water in a hot oven, and whom al
shells are open wide strain the juice
over a dainty slice of buJtered toast
with a dash of pepper and serve. Tho
oysters may be also used as suggest
ed for the CLAIMS.