Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-05-01

care, thought and trouble cannot be ex-
pended ON it. Few people are capable
of making even beef tea and mutton
broth decently. As these often form the
staple articles of the diet of an invalid,
it is of the utmost Importance that they
contain all the nourishment capable of
being extracted from the meat.
BEEF TEA.
Take one pound of rump steak, remove
all the fat and gristle, cut it into strips
and shred it by scraping it on board
with knife until all the pulp is remov-
ed and there is only striDgy white mass
left in the hand. Put the pulp into a
basin, pour on it one pint of cold water
and allow it to soak for twenty minutes
or half an hour; then pour it into jar
and cover it securely, first with the lid,
then with strong paper. If there is no
lid to the jar, cover with strong creased
paper. Stand this in saucepan of boil
ing water for three hours 10y cooking in
this way it never boils). When done,
stir it once or twice, then pour it off
against the lid, not strain it, which
would remove the brown particles. Re-
move the fat by drawing soft paper over
the surface, or if left till cold it will
come off in a cake. For warming up,
place the required quantity in small
jar or cup and stand in saucepan of
boiling water. When hot pour it into
clean cup, previously heated with hot
water, and serve on a tray, spread with
clean napkin, with thin, crisp toast, cut
in neat strips and laid on small plate in
crossbars.
If beef tea is required Immediately it
can be made in half an hour, containing
a surprisingly large amount of nourish-
| ment.
QUICK BEEF TEA.
Shred some beef and soak it in its own
weight of water-two tablespoonfuls of
liquid 90 to one ounce, since you cannot
heap them, or one pint to one pound
with a few drops of lemon juice Gf per-
missible) and a little salt, for twenty
minutes, then turn into a saucepan,
place it over the fire and with wooden
spoon press the meat against the sides
of the saucepan; when it is nearly at
boiling point, allow it to simmer gently
for five minutes, but not to boil. Stir it
up and pour it off. Remove the fat and
| 1t Is ready Tor use.
| CONDENSED BEEF TEA.
| Take one pound of fresh beef, free
from fat, cut it in small pieces; put it in
a jar covered tightly, or bottle, and set
it into saucepan or pot of cold water.
Let the water boil steadily for three or
four hours, or until the meat Is white,
the juice having been all drawn out.
Season with salt to taste. When cold
skim, and then serve to the patient hot
or cold as preferred. Sometimes tea
or tablespoonful of this can be taken by
the patient when nothing else can. As
much boiling water as is used in quanti-
ty of the extract can be added to make it
more like drink.
| CREAM CHICKEN SOUP.
This is a favorite dish with nearly all
sick people. Mix the yolks of two eggs
with two tablespoonful of cream; add
slowly while stirring constantly small
cupful of chicken broth. Season to taste
with salt; pour the cream broth into a
hot cup and serve with toasted cracker.
ORANGE JELLY.
Put half a pint of cold water in a
saucepan with three ounces Of loaf sugar
and one ounce of gelatine and allow it to
simmer for three or four minutes; re-
move from the stove. Peel three oranges
very thinly, with none of the white part,
wiping the knife occasionally if steel
one is used, or the jelly will be bad
color. Infuse the peel for few minutes
in the boiling water, sugar, etc. Squeeze
the juice from three or four oranges,
sufficient to make half pint Of juice.
| Put it into basin and add the juice Of
one lemon, strain the water, etc., from
the saucepan on to the juice. Rinse out
la mold, first with boiling water, then
with cold. Pour the jelly into it, and
when quite cold pass the mold quickly
through warm water and turn it on to
glass dish. This jelly is also very pretty
served in an orange skin cut in the
form of basket, rinsed in cold water
and filled with the jelly before it hardens,
| just as an ordinary mold is filled.
SERVING FRUITS.
II your invalid is allowed to have fruit
always serve it as daintily as possible.
Grape fruit should be very cold, and 1t Is
most attractive served on cracked ice
with green leaves around it. Oranges
are best served in halves and eaten with
an orange spoon. White grapes should
be cut in small clusters easily handled
by the invalid and piled up on lace
edged dolly or snowy napkin.
TAPIocA JELLY.
This is excellent for an invalid. To
prepare it, soak one breakfast-cupful of
tapioca in three cups of cold water over
night. In the morning put it in double
boiler with cup of hot water and let 1t
simmer until perfectly clear, stirring
often. Sweeten to taste and flavor with
the Juice of half lemon. Pour into
cups and set away until perfectly cold.
Whipped cream and sugar may be served
with this jelly.
OYSTER SOUP.
This is very nutritious and easy to
prepare. Make a little broth of lean
veal or mutton, simmer with it some
root of celery. Strain 1t, put it again on
the fire and when it boils throw in the
oysters with their liquor and a sprinkling
of salt and pepper. Boil up once and
serve.
MILK AND EGG FOR AN EARLY
BREAKFAST.
Beat up q fresh egg with grain of
salt, pour upon it pint of boiling milk,
stirring all the time. Serve hot with
dry toast.
EGG ON TOAST.
An uncooked egg Is much more digesti-
Bile than cooked one. and nice way to
serve 1t is on toast. Cut slice of stale
bread very thin and cut out piece with
q round cake cutter; brown nicely on
both sides and dip in hot milk. Spread
with the white Of the egg beaten stiff,
leaving in the center place in which to
slip the yolk whole. Sprinkle with salt,
place in the oven few minutes and
serve hot.
zee Noaa.
This is another good way to serve
raw egg; Beat the white to Q stih froth
and stir into It the yolk we'll beaten;
season with q little sugar and tiny
pinch of salt. While stirring pour very
slowly into this one-half cupful Of hot
milk. Crate . little nutmeg over the
top or sprinkle over little cinnamon