Weekly independent. [volume] (Elko, Nev.) 1887-1914, 1908-02-14
DIET FOR INVALID
DISHES THAT ARE BOTH NOUR.
lSHING AND TEMPTING.
Hot Weather Is Period Most Trying
Both for Invalid and Nurse
Cold Broth Sometimes Bet
ter Than Hot.

The chronic invalid or convalescent
Is particularly an object OF pity In mid,
summer. The appetite is less cap.
tious in cold weather than in hot. and
unfortunately for the housewife is less
inclined to put forth special effort at
the very time when the invalid Is most
eXacting. AS tho convalescence or
comfort Of the ailing member OF the
household depends so much upon the
diet, the effort to supply food al once
nourishinS and appetizing must be
sustained. Daintincss is extremely i'm
po:tant in serving food for an invalid
Thin, u~ndecorated china and glass
ware. a liberal use Of the inexpensive
paper doylcys, ani furnishings of
fresh parsley. cress and slivers of
lemon will help along the good work
OF tickling the jaded appetite.
Bread, the staff OF life, Is always a
problem in serving the invalid. When
toast pals, try pulled bread for a
change. This can be made in connec.
lion with your regular baking day.
kept in a dry place and heated as
needed.
Pulled 6rcad.-Bake ordinary yeast
bread In the shape of long, narrow
French loaves. When cool, but not
entirely cold, cut %lenEthwisc through
the center. then with two forks scoop
or pull the bread out OF the crust and,
still using the two forks. pull II apart
in strips six or seven inches long and
an inch, or an inch and Il half in width
and thickness. Line a large baking
pan with brown paper and arrange
the strips OF bread on this, rough and
crinkled edges uppermost. Set in the
oven with the door partly opcn until
II dries out thoroughly, then close the
door until the bread turns a golden
brown. Warm each time before scrv.
ing. This is much like XwCibcCk, but
Its odd shape appeals to he invalid
II brOths must be served as nour
ishment, try item ice cold instead OF
hot. Tho nutrHivc qualities are there
just the same and, if properly sea.
Soncd, iced broths are just as good for
he patient as the hot ones. and In
tnitcly more tasty. Herewith are
recipes for chicken and clam broth
Serve either in IL dainty cup, topped
off by a spoonful OF whipped cream:
Clam Broth.-Buy a dozen small
clams in the shell. arrange them in q
pan or tray and pour boiling ate
over them. AS fast rs they open tugp
clam and liquor into an Cnameled stew
pan. Add as mliCn water as you have
clam liquor. Stew gently for 10 min
utcs and skim off the scum hat rises
Season with a little butter and pep
per. Use salt according to taste, but
sDaringly, as the clam liquor Is apt to
give a salty taste to the dish. Strain
through a very fine G!cvc and set AVA
to chill.
Chicken Broth.-Cut the fowl into
quarters. Lay in sIl,cd water one hour.
Remove and place in three quarts OF
water. bringing IL very slowly to a
boil. Boil gently until liquor has di
minishcd Onc-third. Remove chicken.
Season the liquor, bring to a boil and
strain. Stir a Cupful OF hot milk slow.
ly into two beaten eggs. then add tho
mixture to the broth. stirring slowly.
Half Of this quantity Is sufficient to
serve an invalid two or three times o
lay