Evening star., 1921-11-11
TEMPTING FOOD FOR THE SICK

together two tablespoons OF barley
1our or rioe with one tablespoon OF
sugar and q little salt and quart OF
water for two minutes. Strain.
chicken Broth.-Cover some pleces
+ fowl with cold water. simmer Tor
two hours, cool, remove the fat from
the top and add salt.
Mutton Broth.-Select the meat trom
the neck. cut 1t into cubes, simmer . toI
three hours, cool, remove the fat'
season and serve very hot: .,.. =,
chioRsn nosS1 Ia,sash steek add 0' Some forsemea!
balls made from . little cold chopped
bread crumbs. herbs and the
yolk OF an egg poached In the boil.
ing broth Take out the balls ana
keep hot. thicken the stock with TWO
yoik Of an egg, salt and pepper. the
juice Of half q lemon and tiny Pinon
Of nutmeg. Put two forcemeat ba!ls
into the hot bouillon cup, all with the
broth and serve with toast the
forcemeat balls may be omitted II tne
patient is not allowed anything SUD-
Reef Tea That Is DIFFERENTIATED a
tablespoonful Of table sauce to a
quart Of beef stock. poach an egg IN
water and vinegar and put It In the
dish. salt and pepper the tea ano
one tablespoon of sugar, one table,
spoon Of lemon juice. one-third cup
Of cold water and two tablespoons
of cracked ice. Put in a glass and
pour in the egg. stirring all the time:
Jellyade.-Mix one tablespoon OF
to make a paste. then add ono cup
Of cold water. Beat one tablespoon
Of currant or grape jelly or other
sour jelly with q silver fork, stir In
two tablespoons of cracked Ice and
combine with the matted milk ano
water.
Solid Food for the Sick.
How to Cook for the Sick.-Eggs
should never be boiled or fried for
the sick. Cover them with boiling
water and place them near the back
Of the stove, well covered. They may
be poached by breaking them one at
a time on to a saucer and slipping
them carefully into hot water, but
not boiling. When set remove them
and place on rounds of toast.
Another way to COOK eggs - %
dish, remove the tea kettle lid and
place the dish over the boiling water
When the butter is melted drop an
egg into the dish and cover with
the tea kettle lid. The. egg viii be
deliciously cooked in a minute OF
for the sick without changing dishes
II you want the egg scrambled 1t IL
an easy matter without change OF
dishes.
Poached Eggs on Chicken.-A pretty
way to serve poached eggs on chicken
il to mince and pound fine the white
meat Of chicken. add salt and pepper
and enough milk or cream to make a
paste when pressed through q sieve
It should be thoroughly heated in one
saucepan while the eggs are poachine
in another. EGGS. to present q dainty
appearance, should be cooked inside
Of buttered muffin rings placed in a
pan Of hot water SO that they will
come out with neat round edgeA A
auartered lemon with q little pars-
lev makes an attractive garnish fol
this
Raw Egg Beveraee.-Raw eggs car
be made palatable II beaten up with
orange juice and sugar and the glass
then filled with vfchy water.
Broiled Chops-Brown a slice OF
canned pineapple in butter. have
ready loin rib chop boned and roll
ed. broil the chop and place T. on the
slice of pineapple and garnish with a
spray of parsley. To bone the chop
cut it carefully and remove the meal
rom the bone. Wind the tail If the
chop around tho eye Of the meat and
eas+en 1t with a little wooden skewer
which must be creased before using