The Vinita daily chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1902-1913, 1906-10-29

FOR THE INVALID.
APPETIzINc 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 be a woefuI amount Of
ignorance, and the lack of interest
in getting up variety of nourishing
things daintily served is from the
habit OF thinking that beefN tea and
chicken broth and milk, perhaps, are
all an invalid should care for, writes
| jeanette Young, in the New York
World. Far be it from truth, for there
is no appetite SO difficult to cater to
as that Of the convalescent. Here are
q 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 stew pan, and
stir until all melts together and forms
thin gravy, then add the water and
simmer three-quaretrs of an hour,
strain and cool. then remove grease.
II beef tea be needed in haste, scrape
the beef into fibers, cover it 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
venient.
One calf's foot, three pints of water,
one lump Of sugar, yolk Of one egg,
teaspoon Of butter nutmeg and salt
to taste. Stew the foot III the water
with rind Of half a lemon until the
quantity is about half, skim carefully
and set away to cool Remove all fat
and warm about half a 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 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 pep
percorns and salt to taste. Joint the
fowl, place it with tho athar ingre-
dents In a clean saucepan and sim.
mer gently one and half hours, care
fully skimming, Strain, cool and re-
move the grease, and warm as need.
ed. If desired spoonful Of rice
boiled in water may be added, also
little scalded, and faeIy chopped
parsley. This is convalescent broth;
for the very sick avoid all seasoning
but salt.
One pound Of scrag end Of the neck
of mutton, one onion, one-half tur-
nip, one bunch of herbs. three pints
of water, pepper and salt to taste
Put all the ingredients in a stew pan;
when il boils skim 1t carefully, cover
and cook one hour; strain and cool
If desired. pearl barley boiled in water
may be added, or lscalded parsley For
'simple broth" leave out all seasoning
but salt, and add a jointed fowl.
Clam broth may be purchased In
bottles, or easily made at home. the lat
ter is more desirable Wash SO clans
lsmall round variety put in kettle
with 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
oIovad drff,nfno NON xrr{+1, hole a 49,, l
of water, in hot oven, and when all
shells are open wide strain the juice
over a dainty slice of buttered toast
with a dash Of pepper and serve The
oysters may be also used as suggest
ed for the clans