Evening journal., 1915-03-12
THINGS FOR
INVALIDS
BY EDNA EGAN.

MW sewed in the form OF sausage
E is a great comfort. Slip Il un-
der the knees, push up hard
against the hips. lifting them little
as you do so. II takes the weight of
the legs from the abdomen and the
pulling strain from the back. big
soft pillow in the foot of the bed holds
the weight Of the covers from the feet,
and gives the patient something to
press the soles of feet against 1t is
a great comfort when feet are cold.
A restful thing is a pillow placed
lengthwise from knee to ankle. letting
feet hang over. 1t rests the heels.
When patient may not be turned, but
feels as though every rib was grinding
through the bed, relief may be afford
ed by placing a pillow by either side,
slipping their edges under from shoul-
der to hip. not by shifting the patient
but by pressing hard down on the
mattress as you gently insert the thin
edge of the pollow.
Invalid Beef Tea-One pound of
beef cut in small cubes. Rinse in
cold water, put on in double boiler
the outer pan of which contains cold
water. Remove from the fire at the
liquid with a skinner Do not strain
as the little brown fakes give tea
strength and taste cool. Remove all
fat. salt to taste and serve.
Oyster juice is an excellent stimu-
liant. but contains little nourishment
Scrub the shells absolutely clean.
Place in an enamel dish with a cupful
of cold water. Put in a hot oven. AS
soon as shells open wide take from
oven. drain all juice from shells and
strain into hot cup. Serve with thin
slices Of toast.
Chicken Broth-Prepare the chicken
as for fricassee. put on fire with 3
pints water. y ar onion 4 stalks OF
green celery, l y teaspoons of salt.
Simmer gently till meat is done, strain
and let cool. Remove all fat and
when ready TO serve heat and add
boiled rice. An egg may be poached
in the chicken broth and served with
IT,
Cream of Chicken Soup-Heat l
pint of chicken broth. add ] teaspoon
of -four that has been mixed with 4
cup of cream. To insure perfect
smoothness strain into broth and stii
heart stalks of celery.
Chicken Jelly-Make a rich chicken
broth add TO it a knuckle of veal, thai
has been entirely trimmed of the meat
Cook till chicken falls from bones
strain and add tablespoons of sher-
ry Set aside TO harden. If desired 3
scant y cup of rice may be cooked
with the broth and when straininl
through the cheese cloth bag squeeze
It TO press some of the rice through
This will thicken broth and keep il
smooth.
Egg-nog Beat the yolk of l egg
add a teaspoon of sugar and a small
pinch of salt. then pour in slowly
stirring all the time a cup of milk
Pour in a glass, put spoon o
whipped cream on top and a grating
OF nutmeg.
Broiled Raw Beef Cakes-Scrap'
the pulp from a round beefsteak, ado
salt. shape in little cakes, place on ;
buttered broiler. cook four minutes
Put tiny bits of butter on cakes, scrap
ing the meat instead of running
through the chopping machine; sep
arating the nutritious part from tn
indigestible fiber makes it NOR
strengthening.
Savory Baked Custard- Beat
eggs separately and add pinch o
salt and white pepper; then stir il
the beaten whites of the eggs and last
ly a pint of seasoned broth. Put il
baking dish. set in pan Of hot waite
and bake in oven until set. In plac
of broth a pint of milk may be used
Add to the yolks of the eggs table
spoons of sugar y teaspoon yanill
extract. Beating eggs separated
makes custard more delicate.