Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1907-04-20
TO TEMPT INVALID
SOME DAINTY DISHES FOR A
WEAK APPETITE.
Arrowroot Water Jelly Properly Made
Is Delicious-oid-Fash Pa
NADIA a Favorite with the Chill
dren-Chicken Jelly.

Arrowroot Water JelIy.-Imprimis
DO not let yourself be deluded into
buying any but the best Bermuda ar
rowroot. | get mine from a responsible
druggist, and in small packages. Keep
it in a dry place. Stir two table
spoonfuls into two tablespoonfuls of
cold water until it is smooth. Have
ready over the fire a cupful of
boiling water in which you have dis
solved two teaspoonfuls Of white
sugar and a pinch of salt. Add the
dissolved arrowroot and continue to
stir until it is clear, keeping the
water at a boil all the time. Add a
teaspoonful of strained lemon juice
and take directly from the fire. Turn
into small molds wet with cold water,
and when cold, set on ice. To pre-
pare for eating, empty mold, upon
saucer; strew with fine sugar and
drench with cream. Should the in
valid like the flavor of rosewater, sea-
son delicately with it. If wine be al
lowed by the physician, you may sub
stitute small glass of it for the rose
water. In this case, heap the tea
spoon with dry arrowroot, in meas
uring, as the liquid will make the
jelly less consistent. Both of these
preparations are delicious and nour-
ishing.
Arrowroot Custard.-This is a
heavier preparation than the jelly
and blanc mango. but nourishing and
palatable. Wet three tablespoonfuls
of arrowroot with four of cold milk,
and stir smooth. Heat pint of milk
to scalding, adding pinch of soda;
stir in the arrowroot and cook three
minutes after the boil begins anew.
Turn into a bowl. Beat in an egg
which has been whipped light with
two tablespOonfuls of white sugar.
Set the bowl in saucepan of boiling
water, put back on the fire and stir
for two minutes after the water in
the saucepan begins to boil again.
Form in small molds. Serve alone, or
with cream, as desired Forbear to
make any of these light foods too
sweet or the patient will take a dis
like to them.
OId,F ashioned Panada.-Get six of
the square, old-fashioned Boston
crackers our babies used to cut their
teeth upon. Split them and lay in a
deep bowl, sprinkling salt scantily
and sugar rather bountifully among
the layers. Cover with water that is
freshly boiled. Our mothers and
nurses laid stress upon this last con-
dition. The water must cover the
crackers two inches deep. Fit a close
cover on the bowl and set in sauce
pan Of boiling water on the range. At
the end of an hour you should have a
bowlful of a jellied cereal. 1t should
be eaten from the bowl with more
sugar and very little mace or nut
meg busted over the panada. Con-
valescent children are usually very
fond of this dish, if it is properly made
1t is very good for mothers of babies
under a month old. They generally
like it, too. Always provided it is
panada, and not mush. Not cracker
should be disintegrated.
SliShCII OSilJ' ClCcl lClluCl
chicken, wash well and split down the
back as for boiling. Set one-half away
to be boiled another day. Pound the
other half with a wooden mallet, crack
ing every bone and reducing the flesh
to a paste. Put into a saucepan with
a close cover and cover with a quart
of cold water for two pounds of the
chicken. Set where it will not come
to the boil in less than an hour. Then
let it simmer-never actually boiling
for three hours more. 1t must be so
closely covered that the steam will not
escape. Do not uncover until it has
been off the fire so long as to be quite
cold. Then strain, pressing hard,
through a cheesecloth bag, getting out
every drop of nourishment. Season
the liquid to taste, return to the fire,
bring to a quick boil to throw up the
scum and drop in the white of raw
egg. Boil one minute, strain again
and set away to cool. Then leave in
ice until you are ready to serve. Eaten
with unleavened waters or with thin
bread and butter it is very good and
full of nourishment.-Pitt Dis.
patch.