The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-09-02
COOKING FOR THE SICK

COOKING FOR THE SICK.
Food for the Sick.-Always prepare
food for the sick IN the neatest and
most careful manner. In sickness the
senses are unusually acute, and far
more susceptible to carelessness,
negligences and mistakes in the prep
aratiOn and serving of food than when
in health Special wants of the body
show themselves in special cravings
for certain articles of food These
should be gratified when possible.
Formula for making beef tea APP
proved by the Board of Physicians of
the Brooklyn, n. Y, district dispen-
sary.
Beef Tea.-To every pound of beef,
cut fine mot chOpped), add / pint of
cold water, and let stand hours;
then place over slow fire, or place
on the extreme back part of a range,
when it may heat through very grad
ually; then pull forward where it may
come quickly to a simmer, or Just be-
| low the boiling point Stir thoroughly
at intervals of about 10 minutes In 2
hours from time it is placed over the
| fire it may be considered done, al
though no harm will be done if it re-
main p hour longer, provided it does
not boil; strain through colander in
to an earthen bowl. Strain the second
time through a fine tin strainer If it
has been properly cooked and not al
lowed to boil or get hot too quickly,
there will remain but little sediment
from the last straining. If, on the
other hand, these rules have not been
observed, the body and substance of
the meat will remain in the strainer,
| leaving thin watery mixture of little
value. Practice and watchful care
only will enable the cook to bring the
| beef tea up to the boiling point with
out letting it boil. This is the test of
the article. Do not salt while cook
ing, as that causes it to separate.
Calls Feet JeIly.-Boil 2 calf's feet.
well cleaned, in / gallon water until
| reduced to l quart, then pour out into
pan. When cold skim off all the fat
and take up the jelly, leaving what
settling may remain at the bottom
Put the jelly into a saucepan Pour
over it / pint good Sherry or Madeira
wine, p pound white sugar, and the
juice of four lemons, Add to these
whites of or eggs well beaten to-
gether. Stir all together thoroughly
place on fire and let boil few min
utes Pour into a large flannel bag,
and repeat this until it runs clear;
then have ready large china BASIN
and drop in it some lemon peel cut as
thin as possible. Let the jelly run in
to the basin; the lemon peel will not
lonly give it a pleasing color but a
lgrateful flavor. Fill your glasses, and
lit will be ready to use.
Egg on Toast-Brown slice of
bread nicely over the Goals, and while
doing this break an egg into boiling
water, and let it stand over the fire
It'll the white hardens. Butter the
toast, take up the egg with a skinner,
, lay it on the toast and serve.
Flaxseed Tea-Upon an ounce of UNI
bruised flaXseed and a little pulverzed
liquOrice root pour a pint of boiling
(soft or rain water and place the
q, vessel containing these ingredients
near, but not on, the fire for hours.
Strain through linen cloth. Make it
fresh every day. An excellent drink in
fever accompanied by cough.
Infants Food-Let / quart of milk
stand over night; skim off the cream,
and upon it pour / pint of boiling wa
ter. In l quart of water let l table
spoonful of oatmeal boil about two
hours and then strain To l gill OF
the cream and water add tablespoon
fuls of the oatmeal water. Sweeten it
when given. This receipt comes from
an experienced nurse, and has been
we'll tested.
Mint Tea.-In an earthen vessel put
a handful of the young shoots of mint,
pour over them boiling water, cover
closely and let it set near the fire for
an hour. Other herb teas are made in
the same way. Mint tea is useful in
allaying nausea and vomiting.
Mutton Broth-3 pounds of lean NUT
ton, 2 tuTnips, / carrot. 2 onions, /
bunch parsley, l cup milk, l table
spoonful corn starch, quarts water,
Boil meat, cut into strips, and the
vegetables, sliced in the water 2h
hours. The water should be reduced
one-third. Strain, taking out the meat,
and rubbing the vegetables to pulp
through the colander Cool, skim,
season, and return to the fire. Heat
stir in the corn starch, wet up with
water, and pour into the tureen. Add
the milk boiling hot. Stir well, and
serve.
Stewed Prunes.-Buy box prunes, as
they are of better quality than the
oman art Soak for an hOur In cold