The wageworker. (Lincoln, Neb.) 1904-????, 1906-10-19
FOR THE INVALID.
APPETIZING AND EASILY PRE-
PARED DISHES.
Beef Tea, Chicken Broth, and the
Like, Are No Longer Considered
the Only Proper Food for
Sick Person.

Upon the subject of invalid cookery
there seems to be a woeful amount of
ignorance, and the lack of interest
in getting UP variety of nourishing
things daintily served is from the
habit of thinking that beef 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 arc
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 melts together and forms
thin gravy, then add the water and
simmer three-quaretrs of an hour,
strain and cool, then remove grease
If 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 in the water
| with rind of half lemon until the
| quantity is about half, skim carefully
! and set away to cool. Remove all fat
| and 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 pep
percorns and salt to taste. Joint the
fowl, place it with the other ingre-
dents in 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. Il desired spoonful of rice
boiled in water may be added, also
little scalded, and finely 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 a tur-
! nip, one bunch of herbs, three pints
of water, pepper and salt to taste.
Put all the ingredients in stew pan;
when it boils skim it carefully, cover
and cook one hour; strain and cool.
If desired, pearl barley boiled in water
may be added, or scald ed 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;
(small round VARIETY, put in a kettle
with cup of cold water, cover and
let steam until all are wide open,
strain and cool the juice and it 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 white
glazed dripping pan. with half cup
of water, in hot oven, and when all
shells are open wide strain the juice
over dainty slice of buttered toast
with dash of pepper and serve. The
oysters may be also used as suggest
ed for the CLAIMS.