Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-03-12

"HE dietetic value OF soup IL
well known. and fits place in
the diet list of fine invalid
most important and promi
nent one. Soup. indeed. is
the medicine OF the convalescent. Its
value. however. depends upon it's prop
er making. The most nutritive and
best favored soup for the invalid is OBJ
tanned from chopped lean meat. slowly
heated to the boiling point with an
equal weight of cold water. The boil
ing should only be continued for q
few moments, and the broth then be
strained off the solid residue and sea-
soned to taste. Prolonged boiling.
merely extracts gelatin from the con-
nective tissue OF the flesh. a substance
of no real nutritive value. A little
boiled rice or minced celery gives a
pleasing variation to the soup. All
meats for the sick, whether Of flesh or
fowl. should be treated by this method.
IL the best results are desired. This is
the latest dictum from a hospital that
makes a point Of it's catering to con-
valescents. Always skim off any fat
that may lie on the surface of the broth.
as 1T is neither appetizing nor whole
some. An excellent formula for an in
dividual serving is as follows: Soak
one-half cupful Of lean meat chopped
very fine in one-half cupful of cold
water for an hour, to draw out the
juice. Stand the vessel containing 1t on
rack in a larger one and surround
with warm water. Place over the fire.
bring the water to the boiling point.
and continue the cooking until the
broth becomes deep reddish brown.
Strain through cheese cloth, if the pa
tient wishes it clear. season and serve
hot. This is a very delicate way OF
making broth. Beef essence is highly
nutritious for the invalid; but is often
rejected because OF it's color. This
may be disguised by serving II in a
colored glass cup. Soups without meat
are delicious and very valuable to the
patient who is on a soft diet" The
foundation for such soups is usually
vegetable. cooked tender and run
through coarse sieve. then diluted
with hot milk. seasoned. with butter,
salt and pepper and served very hot.
The milk and butter furnish the neces-
sary fat for the broth.
To Serve Milk to the Invalid.
Milk Is natures food. and with rare
exceptions is prescribed for the invalid.
It is, however, not always relished be-
cause many persons are not fond OF IL
even when well. There are various ways
Of making milk more palatable. 1t may
be heated and a pinch OF salt added, or
instead of the salt a little sugar and q
few drops of favoring. 1t may also be
beaten and shaken well to make what is
known as milk shake" Often skinned
milk is deemed more palatable than the
unskimmed A little lime water in milk
will neutraliZe the excess Of acid in the
gastric juice and enable the patient to
drink it.
Eggs in the Dietary.
Eggs when allowed are a most valuable
food for the sick. The ways of serving
them are so numerous that there is no
need Of monotony in their presentation.
Monotony, indeed, is one of the surest
methods of destroying appetite. An
omelet. when carefully made. with at
tention to each detail, is one OF the
daintiest ways Of serving eggs Then,
too. it may be so varied both In compo-
sition and garnishing as to present with
each serving an entirely new look and
taste. A recipe for an individual omelet
Is as follows: Beat the yolk of one egg
until thick and smooth. Add one table
spoonful OF milk or water-milk makes it
richer. but water makes It lghter-dry
whip the white OF the egg and fold in
with the milk and yolk of egg. Heat an
individual frying pan and put in it half
tablespoonful Of butter. When hot, pour
In the egg and shake over a gentle fire
turn out on a hot plate. Sc q at once.
When meat is allowed ill of bacon
makes most appetiZing earnish for n
plain omelet. To prepare bacon I'm this
way, select long, very thin strip and
parboil 1t, pouring off the grease as 1T
Is drawn out. Do not cut or fiatten the
edges, but allow them to frill.
Scrambled Eggs.
This is very common dish, yet II
is surprising how few people make a
success of IT. The most delicate way
of scrambling an egg for an invalid Is
as follows: Beat the yolk smooth, then
fold I'm the whipped whites Allow a
tablespoonful of milk to each egg used
and heat to the boiling point in a gran
lite frying pan. Put in the butter
teaspoonful scant to each egg, and stir
until melted. Pour in the eggs, draw
the pan to cooler part Of the range
until a creamy mixture of mingled
flakes and yellow is formed Serve at
once
Chops Broiled in Paper.
Frenched chop broiled in a paper
case IS delicate and appetizing dish
for the convalescent patient. To pre-
pare It, butter sparingly q piece of
soclscap paper. using a butter brush
for the purpose. Lay the chop on one
half the paper and fold the other part
over 1t. Then begin at the edges and
fold over the sides and ends of the
paper in three narrow folds. Place in
the wire brofler and broil eight min
utes. taking care that the paper does
not catch on fire. Remove the chop
season and salt with pepper garnish
with parsley and cubes of currant Jelly
and serve at once. Tenderloin of steak
breast Of chicken or boned SQUAD NAV
be broiled in the same way
When it is desirable to serve very
rare meat. beef balls will be found an
attractive way Of presenting it.
Beef Balls.
Take piece Of steak cut from the
top of the, round. ana wipe clean. Cut
into narrow strips and scrape with
the grain of the meat, using a silver
spoon. Do this first on one side, then
on the other. Form the meat pulp thus
obtained into small balls, handling as
lightly as possible. Then toss In q hot
frying pan that has been spr,nkled
lightly with salt. until the surface of
the meat balls is scared. Serve with
baked potatoes or rounds of buttered
toast and garnish with parsley or
water cress.
Dreamed Vegetables.
Dreamed. vegetables are always a .
welcome addition to the invalids tray,
and are valuable from a dietetic stand