Perth Amboy evening news., 1922-05-03
Kitchen Hints
Tempting Menus

(Sister Mary has devoted tour of
her cooking articles to the proper
food for the invalid's tray. This is
the first.)
IL you must prepare trays for an
invalid these recipes may nelp you.
The liquid" diet is most battling
to the INUNDATED and while a nurse
10 in charge she usually ''pnakes'' her
patients tray. But for the benefit
of whoever is without a nurse these
simple rules are worked out.
Beef Juice
One-half pound round steak, Il
teaspoon salt. pepper, 2 tablespoons
hot water.
Scar the meat quickly on both
sides. To do this either broil it yer
a hot clear fire or pan broil it in a
very hot spider. Heat the meat
press and quickly press the juice
from the meat.
Pour juice into a warm cup. Sea-
son the hot water with the salt and
pepper and pour this into the juice.
Serve Immediately before the tea
| cools. II the temperature of the
press is cool or too hot the juice will
| curdle as soon as 1t comes in con-
tact with the metal. II the water is
rot the same temperature as the
juice. the juice will curdle.
Curdled beef juice is impossible
for any i'll person to drink. An
other way 10 make a beef extract
that is perhaps a bit easier but
cooks the beef is the following:
Beef Tea
One pound round steak, 2 cups
cold water. n teaspoon salt, few
grains pepper.
Remove all fat and skin. This
should always be done when making
a beef tea for an invalid unless par
ticularly stated in the rule.
Cue meat in fine shreds. Put in a
smooth enamel sauce pan, with the
salt and water and let stand half an
hour. Put over a slow fire and stir
slowly until the tea becomes a red
brown and the meat turns white. Do
not let the tea boil.
The heating process must be slow.
Strain through a very fine ~strainer
into a warm cup. If there should be
| any grease particles on the top pass
sue paper over it. Season lightly
with pepper and serve.
Remember, in working with beef
to extract the juice that the nourish-
| ing part is the albumen and that it
must be given in an uncooked and
| soluble condition to be easily di-
gested. Keep the temperature as
low as possible to make 1t palatable.
Barley Water
Four tablespoons pearl barley. 1
| pint boiling water, 2 or 3 Jumps SUI
gar, thinly pared rind , n small
lemon. * teaspoon salt.
Wash barley carefully. Cover
with cold water, bring to the boiling
point and simmer for two minutes.
| Strain. discarding the water. Put
the barley, sugar and lemon rind
! and salt in a double boiler.
Pour over the boiling water and
| let stand 'or an hour, closely COW
cred. Strain and cool and use when
needed. This is often added to make
it easier of digestion.
Chicken Broth
One, two or three pound chicken,
2 quarts water, l small carrot. ~
small onion, 1 strip celery, 2 cloves
finely chopped parsley. ] teaspoon
salt, few grains pepper.
Clean and wash chicken carefully.
Cut the vegetables in thin slices. Put
vegetables and cloves in a small
muslin bag. Cut chicken in small
pieces, pour over the water, add bag
of vegetables and let simmer about
three hours. Strain and add salt and
pepper.
Let stand until cool and the fat
forms a cake over the top. Remove
fat. Reheat broth and serve.
(Copyrgiht, 1922, NEA S~ervice)