Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1906-11-19
HOUSEHOLD.
EXIT DOCTOR. ENTER COOK

oaI0 on the road to recovery. the
convalescent, although beyond the
stage OF grueIs, must yet be coaxed
with simple, nourshing food. Depend
on pleasing the eye with attractive
serving. Often novelty NAV be
coupled with simplicity. By most
lnValids the individual molds are
especially appreciated. A flower or
DIT OF green frequent anges in the
china used, spotless> linen and well4
cooked dishes will often insure
acquiescence to even a monotonous
diet. All of the following recipes
have been used successfully in serv
ing patients from a hospital diet
kitchen.
! ORANGEADE-Cut the yellow rind
from one orange and poor a cup of
boiling water over it. Sweeten to
taste. Chill and add a teaspoon of
lemon juice and the juice of the
orange. Serve with shaved ice.
This may be varied by using currant,
grape, cranberry, apricot or grape
fruit juice.
TOAST PoINTs-Cut the bread in
one-fourth inch slices, trim neatly
and cut in diamond shape. Dry thor
oughly in the oven, then toast to
delicate brown. Toast whether served
dry or IS cream toast should be made
in this way
POTATO SoUP-To one half cup of
mashed potato add one cup of hot
milk. heat in a double boiler with
four drops of onion juice and one
fourth teaspoon of chopped parsley.
Thicken with one-half teaspoon of
-four moistened with one teaspoon of
cold milk. Season with salt and red
pepper if allowed. Beat thoroughly
and strain.
BROILED SWEETRREADS-Se the
throat sWeetbreads and soak a half
hour in cold water. Place in boiling
salte water with a teaspoon of vine
gar. Cook without boiling twenty
five minutes. Then place in cold
water. Carefully remove every trace
of the pipe and membrane surround
ing each lobe. They are then ready
for the various dishes, but should
only be heated, not again cooked.
For broiling split and place in fine
wire broiler. When brown serve
| with Icnoon and toast p0intS
MEAT CUsTARD-Dissolve one-hal1
teaspoon of beef extract in a half cur
of hot water, add to half cup of hot
milk and season with salt, and rec
! pepper if allowed. Pour over
beaten egg and bake in custard cuI
in pan of hot water.
LEMON FoAM-Beat the yolk of al
egg with three tablespoons of suga
; and add the juice and rind of half
lemon. Cook slowly over hot water
stirring continually until thickened
then add the stiffly beaten white o
! the egg and cook, stirring continual.
) until the whole is spongy. Chill an'
serve in a frappe glass.
APRICOT IcE-To make an indi
a vidual serving of an ice or cream
J an easy matter and the patient shoul
have both often. Into pound bakln
powder can with tight seams put one
= fourth cup of apricot juice, one-thlr
q of cup of water and two teaspoon
of lemon juice. lSweeten with tw
= tablespoons of syrup made by COOK
:; ing equal quantities of sugar an
/; water together ten minutes. Stralne
), and bottled this gives a ripe t1avo
which the raw sugar lacks. lie
creams for an invalid should be mad
: of pure. thin cream favored. Th
cooked custard creams are not
= easily digested. To freeze place tn
a can in a larger kettle and surroun
with three cups of ice to every cup
|; salt. Be sure the mixture reaches th
s. height of 5the liquid to be frozel
Twirl the can for about fifteen mir
!" utes. and serve Immediately. III
y whole operation should take on
n half hour.-Martha Snow,
]: Good Housekeeping.