Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

temperature below 212 Fahrenheit they
will be soft and creamy all through, and
when taken into the stomach will miS
readily with the gastric juices.
In discussing the preparation of meat
Mr. Sullivan says that broiling is the pre-
ferred method of cooking this class OF
proteid food for the sick. and all his
recipes accordingly are based upon this
method
I'm broiling.' he says. the meat is to
be cooked in its own juices. 1t is there
fore evident that these must be retained
as completely as possible. Coagulation
the cooking of meat. AS albumen be-
comes hard with heat, We first subject
the meat to great heat, making a hard
layer OF albumen on the surface of the
meat. which acts as skin to retain the
juices-then the degree of heat is low
cred SO that the remainder of the albu-
men is not rendered tough. Beef is. with
out doubt. the most valuable kind of
meat. 1t Is nutritious, of excellent flavor
and comparatively easy of digestion.
OF the steaks Mr.. Sullivan finds sir
loin to be the most nutritious. If the pa
tient cannot stomach solid meat Mr..
Sullivan recommend beef extract or beef
tea, his recipes for which are:
BEEF EXTRACT.
Cut round steak into small pieces. Put in
kettle of cold water Heat wafer gradually
and keep at temperature of 1907 F. two hours.
Season with salt
BEEF TEA
pound beefsteak cut from round, . cups cold
water. salt-I'repare beef as for beef extract.
put in canning jar or double boiler. add cold
water. place jar i'm kettle Of cold wafer. heat
gradually. keeping temperature at 100 +: for
two hours. then increase temperature until the
liquid becomes chocolate color and the al
luminous juices are slightly cOagulated; other
wise TIE beef tea will have raw taste.
Soup is likewise a valuable liquid food
for no Sick N making Ctnpk Mr.
Sullivan advises that tough cuts be Sc
lected. The meat should always be soak
ed in cold water and cooked slowly for a
long time. To make a strong broth he
allows one pint of water to one pound of
meat. or equal proportions of meat and
water. For soup stock, OH the other
hand. one quart of water is to be allowed
for one pound of meat and bone, or
double the amount of water allowed for
broth. This double allowance of water
is provided on account of the evapora-
ton which takes place during the longer
period necessary for cooking the soup
stock. Mr.. Sullivan's soup stock recipe is:
SOUP STOCK.
4 pounds meat and bone. I. cup carrots. !,
cup celery. salt. whites Of eggs ! teaspoonful
parsley. pepper. i bay lesfNCut the meat into
water for several hours, place on the range and
bring to a boil. skim carefully and set back
where it will simmer for several hours. add the
vegetables when partly cooked. strain. cool and
skim of all the fat add the whites and shells
of the eggs, set back the range and let boil
slowly for fifteen minutes. and strain through
muslin.
Another valuable proteid food is found
in gelatin, according to Mr. Sullivan.
This food he says. does not build tissue,
as do other proteids, but ii does prevent
the waste of tissue. and hence ii has a
slight food value. Its greatest use, how
ever, is furnishing a basis of combina-
ton for fruit juice. sugar. cream. milk
or eggs
The gelatin. he directs. should always
be softened with a cold liquid and dis
solved with a hot one. A dessert made
with gelatin should be strained through
a cloth wet with hot water. To harden
the dessert quickly the mold may be
placed in ice water. One ounce of sela-
tin, he finds. will stiffen from three and
one-half to four cups of liquid.
Some of his most appetizing desserts
made with gelatin are:
CHICKEN JELLY.
3 pounds chicken. q few peppercorns, 2 quarts