The Birmingham age-herald., 1916-04-02

the sick my thoughts have been turned to suggestions of dishes for
 tEe invalid ard for recipes for such
 dishes. Many of these prepara- lions are of interest to the housekeeper because of their value in the home where xhere are children or old people whose digestion must be considered. I there fore give directions for a number of these dishes which will prove acceptable in the nursery and on the family table as well as in the sickroom.
 First of all, attention should be be- slowed upon broths and soups. The general opinion seems to be now that beef tea or bouillon. upon which dependence used to be placed as nutriment for the, sick, is merely stimulating and does not supply nourishment unless accompanied with rice, barley, macaroni, or some sim- liar addition. None the less it is val uable aid in the sickroom and will stim- ulate the appetite and the strength of the invalid and serve as a vehicle for nu- eritive ingredients.
 The simplest method of making bouil- Ion or beef tea is the following:
 BEEF TEA OR BOUILLON.
 
 fine in saucepan with two quarts of cold water and place this at the back of the stove or over small flame, where 1t will not heat in less than an hour. When it IS hot it should never cook more rapidly than at a simmer, which means a gentle bubble at the side of the pot, and at this rate 1t should continue for five or six hours. By this time the fluid should be reduced to about half the original quan- tity. The saucepan should be taken from the fire and it's contents allowed to cool When entirely cold the liquid must be poured off the meat and this squeezed in coarse cloth to get out all the fluid The Tat should all be taken from the soup this put back on the fire, brought to a boil, the crushed shell of an egg and the white stirred in, the scum removed that rises to the top. and the bouillon again strained. This clear and almost colorless liquid may have seasoning to taste added to it. A cup of it may be put over the fire with a teaspoon of washed rice and this boiled soft. Or the Italian paste or spaghetti or macaroni that has been boiled tender may be put with it. An excellent and nourish- ing addition is an egg. The bouillon may be made boiling hot, an egg broken into q saucer and slipped carefully Into the soup and poached there. When firm bouil- lon and egg should be served and eaten together with such salt as is required
 CHICKEN BOUILLON.
 fowl may serve for this and should be cut in small pieces. put over the fire in two quarts of cold water, and cooked ex- actly as directed for beef bouillon. The chicken soup will not need to be cleared with white and shell of the egg, but the fat must be taken from it and rice or other starchy matter added to it.
 CHICKEN BROTH.
 Add two tablespoons of cooked rice to a pint of the hot chicken broth, made as just instructed. heat it thoroughly, and stir in. slowly, one beaten egg. Season and serve at once. Or you may add cream to the soup in the proportion of a tablespoon of this to each cup of the soup. using the rice. or emitting it, as you choose.
 VEAL AND BARLEY BROTH.
 Put one pound Of lean veal cut into pieces, or one cracked knuckle of veal Tn saucepan with one quart of cold water and half cup of pearl barley. heat slowly, and boil down to a little more than half the original quantity. There should be approximately three cups of the broth. Season to taste, adding a tea,