Evening star., 1926-01-08
Cooking for Sick Persons
j, arious Dishes Are Important Contributions to thu
Successful Nourishment of the Person
Who Is Convalescent.

per and a little chopped parsley and
place in the oven for a minute or two
to set A little cooked rice or some
chopped fat ham can be added on
occasions to make variation, or the
whipped white can be added to the
beaten yolk and the fluffy result will
not fail to please.
| Savory cuStards are easily made.
Take some good stock and to three
tablespoonfuls add the yolkS of three
| eggs and the white of one. Beat to-
gether with pepper and salt and pour
| into tiny buttered molds The Gus
tards can be baked in the oven and
must be turned out very carefully.
Surprise eggs are made by baking
| some large potatoes, cutting off the
tops. then slipping an egg into a hole
made by removing some of the potato
and then placing in the oven. Even
hidden In this way the yolk may be OBJ
Ject1onable to a child, so the eggs can
be very lightly poached and then
| mixed with the cooked potato with
butter and salt. Fill up the potato
skins with the mixture and return
| to the oven to get thoroughly hot and
slightly Drowned on top.
Egg toast makes a good sweet for
children. Slightly moisten a slice of
bread with milk and dip 1t in a beaten
egg, SO that all the egg is absorbed.
Fry, sprinkle with powdered sugar,
and serve with jam.
Instead of making a large baked
sweet custard, make little individual
caramel custards with the caramel
only slightly Drowned, or custarrls
made in the same way with maple
sirup are always appetizing and
nouriShing.
Liquid Food.
only the best Of beef will make the
best beef tea. Have a pound slice cut
from the middle round of "heavv"
beef. Do not chop this but cut 1t into
cubes, removing every piece Of fat
Pack closely in a quart glass lar,
leaving an inch of space at the top
and fit on the cover and rubber. Set
the jar in a deep kettle of cold water
and cover the kettle tightly. After it
comes to boil, let the water boil 3
or hours. Set aside until the water
is cold, and then place the jar Just as
1t is on ice until needed. Take two
| tablespoonfuls of this extracted Juice
and dilute with twice as much hot
water, add salt to taste, and serve at
once.
For chicken broth, a small chicken
or half a large fowl thoroughly
cleaned and with all the skin and fat
removed, should be chopped, bones
| and all, into small pieces. Put them
with salt into a saucepan and add a.
quart Of boiling water. Cover CLOSELY
| and simmer over a slow fire for two
hours. After removing. allow to stand.
still covered, for an hour, then strain
through a sieve.
Take one pound Of sirloin Of beef.
warm 1t in a boiler before a quick
fire, cut into cubes of about one
fourth of an inch, place in a lemon
squeezer or a meat press and forcibly
extract the juice. Remove the fat
that rises to the surface after cooling.
Do not really cook the meat.
To make barley jelly. put two table
spoonfuls of washed pearl barley in a
saucepan with a pint and a half of
water, and boil down to pint. Strain
and set aside to cool and set into a
jelly. Serve with cream.
Orange juice may be added to grape
juice, making a refreshing drink, or
the raspberries and currants may be
sweetened and diluted with cold
water.
How to Take Raw Eggs.
A raw egg beaten up and mixed
| with a cupful Of milk or coffee makes
| a very nourishing drink. Stir the egg
well in a cup and pour in the hot cof-
fee. This method will prevent cur
ding. Cream or milk and sugar
should be added unless they are OBJ
jected to. If raw eggs are ordered
for a sick person who dislikes them, 1t
is we'll to make them as palatabIe as
possible by keeping them on ice until
they are very cold, and then serving
them in a cold glass as soon as they
are opened, and be sure that they are
strictly fresh in the first place.