Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1918-11-20
Recipes for the Influenza Con-
yalescent.

When one Is recovering from an
illness one is apt to have a setback
if one takes heavy food before the
stomach is strong enough to digest
/ it. The usual method Of starting to
eat after an illness is gradual. First
come the broths that stimulate the
action of the stomach muscles and di-
gestive juices. Remember always that
beef tea, mutton broth, gelatine,
bouillon, etc, contain practically no
Inourishment and must not be depend
ed on for building up the body. They
are steps to the house, as it were, nee
essary and leading to the real thing,
but not the thing itself.
Next come milk, usually adulterat-
ed with lime water: cream soup, egg
lemonade, grape juice, ice cream and
well cooked and strained cereals.
These are very nourishing and still
are generally considered liquid diet.
Soon the convalescent is allowed
to take few grains Of we'll cooked
cereal such as rice and bread crumbs
in the broth.
Then comes semiliquid diet which
includes custards, soft cooked eggs,
baked apples, spoon bread, milk toast
etc.
Solid diet begins with the most
easily digested foods, like baked Irish
potato, the breast of chicken, few
of the softer vegetables, such as to-
mato pulp, cereals and canned peach
es. 1t is wise to avoid fried or greasy
food until the digestive system has
fully regained its vigor.
Broths.-Let about three pounds
of meat or broken bone soak u hour
IN two Quarts cold water to which
little salt has been added. Bring slow
ly to boiling point and boil two hours.
Strain, cool, remove fat, heat a por-
ton, favor and serve. The above is
the general rule but the good cook
knows a thousand varieties. Salt, pep
per, green celery top, freshly dried,
and a. slice Of onion always add if
cooked with the meat. The meat may
be beef bone, beef flesh, mutton, veal
chicken, turkey carcass or pieces OF
several meats. 1t can be served as 1t
is or cleared by boiling and beating
egg white in it, it can be made white
with milk, pink with tomato pulp, Or
brown with Drowned -four or sugar.
The meat itself Drowned gives de-
licious flavor. AS to tiavoring there
are onion, celery, carrot, tomato, po-
tato, parsley pepper and so on. VI
spices there are mace celery salt,
cloves, bay leaf, red pepper and the
commercial ones such as Kitchen Bou-
quet. Cereals add variety: rice IS the
favorite while the small lettered or
figured kinds Of macaroni have temp
ted many a child to an appetite.
The secret of soup making is, have
it delicious always but never twice
the same and TO have no one strong
flavor predominant.
Turkey Broth.-Break turkey car
cass in pieces, removing all stutfng;
put in kettle with any bits of meat
that may be left over. Cover with
cold water, bring slowly to boiling
point, and simmer two hours. Strain
remove fat, and season with salt and
pepper. One or two tops of celery
may be cooked with the carcass to
give additional flavor, also slice
of onion.
Tomato BROTH Il cups tomatoes
9! cups water, 2 tablespoons butter,
/ tablespoon cornstarch, sprinkle
with pepper and celery salt, Y table
spoon salt, cloves.
Mix all ingredients together and
cook Is minutes stirring occasionally
to prevent sticking. Strain and serve.
Celery Cream Soup green Gel
cry tops, l cup water, cup milk, z
tablespoons butter, 2 teaspoons corn
starch, q teaspoon salt, Is teaspoon
pepper.
Boil celery and water. In another
vessel melt the butter, rub in corn
starch, add salt and pepper, heat and
stir until thick. Strain water from
celery into white sauce and serve
very hot.
Tomato and Peanut Soup !@
cups seeded and strained tomatoes,
u cup peanut butter, l level tea
spoon salt, Il level teaspoon paprlka,
21s cups boiling water.
Add tomatoes gradually to the pea
nut butter and when smooth add the
seasoning and water. Simmer for ten