Evening star., 1926-01-08

The stomach of a sick or conva
lcScent person or a person advanced IN
years requires food to be tried gradu
/. oily, in much the same way as
.ruung child Is fed. First, in the case
: ID recovering from an illness. it is the
iquid diet, then the simple, digestible
solid food. until the normal diet Is es
t2blished.
1t is the diet for this period, between
he liquid diet and the healthful stage.
that we wish to speak about first.
Small quantities of nouriShment at
short intervals should be given at
first The breakfast may consist or
Il warm baked apple with cream and
r sugar, a spoonful of we'll cooked cereal
a cupful of cocoa and a piece OF hot
toast.
Scraped meat ball is good for lunch
con. Take n slice of juicy round
steak and with a dull knife scrape on
he tender part. Form into ball,
seasoning slightly with salt, and cook
quickly in a broiler.
Chicken pomada is another tasty
and nourishing dish for the conva-
lescent or elderly person. Use parts
Of the breast meat for this after boil
4ng very tender. Rub the meat with
: q potato masher to a hne powder.
Thin this gradually with half chicken
broth and half cream to the consist
+. ency of a puree. Season and serve
+ hot in a bouillon cup.
Sweetbreads are delicate and nour-
iShing and should first be soaked In
cold water, then carefully cleaned
then boil for 90 minutes. Plunge in
cold water for a minute, then they
will be very white and tender. Cream
ed sweetbreadS is the best way to
serve them for the sick. Use half a
cupful of cream, a heaping table
spoonful of butter, salt and pepper to
taste, and the yolks of two e, gs. Heat
the butter and cream. and drop in the
sweetbreads which have been nicely
picked up. Break in the eggs and
serve at once. The delicacy of the
dish depends upon not cooking after
adding the eggs. Serve on toast.
To make beef eggs. beat up one egg
and add one teaspoonful of beef eX-
tract. Melt Il ounce of butter in a
frying pan. Pour in the egg and stir
quickly until it begins to set. Have a
piece of toast ready, butter 1t, and
pile the mixture upon 1t.
This is a good dish for the elderly:
Ask your butcher for veal kidney.
Cut from it all the fat. Slice and put
il in cold salted water for Is minutes,
then dry and put 1t in fresh cold
water, about a pint and half, and
let it stew for an hour. After it has
stewed half an hour add a finely
sliced onion, q teaSpoonful OF pow
dered sage and some salt, pepper and
nutmeg. Perhaps you will like this
way of preparing: When the kidney
comes from the butchers, leave a
thin layer of fat around II and put
it in a pan with some cold water.
Highly season the water. Place 1t in
a hot oven for about three-fourths
of an hour, basting frequently. Turn
it at least once. The gravy from
this poured over potatoes will make
them taste delicious, particularly if
they are sweet potatoes.
a very nourishing toast can be
made by shredding very finely two
or three ounces of lean beef. Put
it in a saucepan with half an ounce
of melted butter and brown it over
a quick fire. Season with very lit
tie salt. Take two thin slices Of toast
and butter one side of each piece
slightly. Then spread the beef over
each slice. Place on a dish or plate
and serve very hot.
Chocolate blanc mango Is nourish-
ing and tastes good. Melt three
fourths of an ounce Of scraped choco-
late with a little water and two table
Spoonfuls of sugar. stirring: until
smooth. Heat in a doubie-boifer one
and one-half cupfulS of milk. When
hot add the melted chocolate and
pour this mixture over the yolks of
two eggs, then beat in with two ta-
blespoonfuls of sugar and two tea
spoonfuls of cornstarch dissolved in
a little cold milk. Stir well into the
hot milk and cook until 1t thickens,
about five minutes. Remove from
the stove, beat well. add a little
than noIr- into InOl6S Serve
with cream.
Fruit juice gelatinized and chilled
is good for little nourishment be-
tween meals. Orange jelly is easily
nodded in an empty orange shell,
made by cutting a cover from the
top of the orange and carefully scrap
ing out the pulp, which leaves q cup
shaped mold for the orange jelly. Tie
the cover with a yellow ribbon, and
if YOU place q yellow flower near the
cup it will be an attractive surprise
TO the patient. To make the jelly, use
the juice of three oranges and one
lemon to a quart of jelly, following the
rule of any good make or gelatin.
Protests From Nursery.
Sometimes a mother has to set to
work to find new ways in which TO
serve eggs to babies, especially when
a child dislikes the yolk. When this
is the case a mother may scramble
the eggs and sometimes a little tomato
sauce or chopped ham can be added
to make a variation. She can serve
omelets and she can conceal eggs in
milk puddings.
one way to cook a child's breakfast
egg is to beat it up in a little milk,
soak a slice of bread in it and fry
this with bacon. Another method
which will please a child is to. make
tiny individual omelets in a scallop
dish, saucer, or tiny dish. Butter the
dish, beat up the egg with salt, pep