Evening star., 1909-03-03

1t is at this season Of the year particu-
larly that the woman who has the knack
Of preparing dainty, nutritious dishes for
the sick finds herself persona grata not
only in her own family but among her
friends. while the woman who has neg
lected this gentle art is reduced to de-
spair at her inability to meet desperate
situation. 1t is the good sick cook, ac-
cording to Florence Nightingale. who can
save the doctor half his work.
Not long ago there was very severe
case of pneumonia in the home of pro-
fessor of science in one of our largest
schools The poor teacher was dis
traught. She was intellectual. but she
was not handy. She lowered about the
door of the sick room. where TWO trained
nurses were in constant attendance, beg
ging to know what she could do to heip
At last the crisis came, was successfully
passed and the doctor. coming out. said
to the watcher. Nov for some good Deef
tea as soon as you can get It,
An hour later the nurse, coming out 10
see if the tea was ready. round the
learned lady poring over an array OF
cook books. trying TO decide which recipe
for beef tea she should follow.
Lest we. too. forget when the emer-
gency arrives. here are suggestions Tor
a number of tasty and nourishlng nVaiid
dishes that should be cut out and pasted
in the family scrapbook for ready ref
erence:
Beef Tea.
Beef tea is always better prepared at
home unless one has access to frs
class diet kitchen. Beef extract, which
may be purchased in the form of paste
or in capsules, is valuable as stimuiant.
but does not afford the necessary nour-
ishment To make beef tea take one
pound of good beef. preferably the round.
which affords far more juice than the
finer cuts of beef. such as tenderloin or
sirion remove every scrap of fat and
chop fine Cover with pint of cold.
soft water and stand aside for an hour
Then place in jar in the oven or in "A
kettle on the back of the stove and heat
tn a moderate degree tabout 16j degrees
Fahrenheit) at the outside. Then turn
off the juice and squeeze the meat
through a press. adding TO II the Juice
that has been turned of If necessary
TO strain use d colander. not Strainer
as the brown flakes are the best part
of ;he broth. If the patient objects to
the color it can be served in red wine
glass or heated through just enough to
change the color. 1t must not. however,
be brought to the boiling point. for If the
albumen coagulates the broth is spoiled.
Is care has been taken in the preparation
of the beef tea. it can be served at once.
lightly salted and seasoned with celery
salt.
II is better to let il stand in a cool
pIace for several hours, the fat will
rise to the surface Ii there is much Il
can be removed in solid cake. or if but
little with a clean piece of blotting paper.
If IL is necessary TO give beef tea 10 a
patjent several times a day it is wise to
vary the iavcr so the invalid does not
tire of il.
This can be done with a bay leaf or a
flavor OF some vegetable. straining them
out before serving. Another way 10 vary
the taste of the tea is by lightly broiling
the meat first before adding the cold
water. Serve the tea in a pretty china
cup we'll Eeatcd ia demi-tasse is more
inviting than Il larger cup and with it
a crfspy cracker. saltine or bit of pulled
bread.
Pulled Bread.
To make the pulled bread get fresh
, French or other crusty loaf. Peel OF
the outside crust. then with a fork tear
the inside into halves. Divide these
again into quarters and the quarters into
eightlls Lay them on baking pan
lined with soft brown paper and set in
cool oven leaving the door open until
the crumbs OF the bread are thoroughly
dried. Then close the oven door just
long enough 10 allow the bread to take
on a golden brown and IL Will be ready
to serve This can be kept on hand in a
clean paper bag. and little reheated
each time when one is ready to serve the
tea.
Roast Quail With Currant Jelly.