Evening star., 1926-04-09

or equal importance In sick room
are tho surroundings and the mannet
in which food is served to sick
person. If YOU serve the food on Q
tray. he sure and cover the tray
with clean. smooth napkin or p
fresh. crisp paper napkin. Use the
prettest chinaware that you can find.
and. if possible. put flower in n
tiny vase on the tray. 4 flower
always makes sick person feel bet.
ter and affords something new tn
look at.
Soups and Rr"hS.
Rich stocks are not easily dt-ested
hv q sick person on account of the
fats they contain. so whatever kind
Of soup YOU serve, first cool 1t. then
remove the fat from the top. reheat
the soup and serve. Rice thrown into
a lamb or chicken broth should he
removed before the broth Is served
to an invalid. as rice ahsorhs and
holds fats. Cream soups should never
have the milk boiled. but simply
brought to the boiling point, then
served Immediately. The stock or
vegetable flavor must be heated sep
arately and the hot milk slightly
thickened then poured on. tr"ut"ns
make tempting additions to hoW'
n broth. but do not put them IN
them on an attractive plate quite hot
To make them. cut bread into half
inch cubes and set In hot oven on
a nan to brown with salt and little
butter.
Delicate Toast.
Very thin pieces Of toast. well
Drowned through. are much more ap-
petizing than the kind made with
soft center. Hold the toast fully a
foot from the Are for while, so that
II will begin to brown very slowly,
Then 1t will he more digestible. Turn
Al often while it is toasting, and when
1t IL just right put II on a warm
plate and spread with softened but
Ter. If the patient likes 1t soft, put
n spoonful or two of boiling water
on il and cover 1t with saucer.
Cinnamon toast made of graham. or
rye bread toasted. buttered. and
spread with slightly sweetened CHINA
mon, will prove tempting to deli
cate appetite. Graham, whole wheat
Or bran muffins may be served cold
with rich milk in a bowl. and slices
Of them make excellent toast on
which to serve eggs.
Eggs and Meat.
Baked eggs are nourishing md good
10 look upon when served In the rame-
kinS in which they are prepared. Ten
minutes in a moderate oven is SUM-
rient. To prepare coddled eggs. allow
the eggs to remain for four minutes
In hpiliig water which has ceased to
boil. remove from the shell. and they
will be found to be just barely set.
If sick person dislikes meat. it Is
no use to offer steaks or chops or
slices of chicken. but you may be
able to serve meat in the form OF
delicate sandwiches mixed with let
tuce or celery, with mayonnafse,
chopped nuts or olives. or YOU may
scrape or pound the meat and serve
Il in soups or broths. To prepare
bacon. place the slices on a pan I'm a.
hot oven. drain off the fat = it melts
and serve the bacon crisp and dry.
Liquid Nourishment.
Eggnog is made by beating one egg
until It is very light and foamy. Then
add a teaspoonful Of sugar and beat
again Finally pour a glassful of milk
on the egg and beat it again. Next
pour 1t in a glass and scatter just
sprlnkle of nutmeg over the top.
Crisp some crackers by placing them
in u hot oven for about three minutes
ana serve with the eggnog.
Those who do not like eggs and
milk can take a chocolate egg shake
made of half a glassful Of milk. one
beaten egg and two tablespooEfuls of
chocolate sirup.
A quarter of teaspoonful Of
ground Glove, sweetened to taste. with
half lemon. and a cupful of hot
water, makes a tempting hot drink
and one far more popular than ginger
tea.
Menus Of Light diet.
The following menus indicate the
proper proportion OF starchy sub
stances, vegetables. meats and fruits.
and therefore should be valuable to
the home nurse who finds herself at
loss to know what to provide for the
sick and conva lescent:
Breakfast-Egg poached In milk,
served on toast: cocoa. ...
Dinner-Raw oysters with era ckers:
rice cream.
Supper-Buttered dry toast; tea:
stewed fruit.
Poach the egg in very small sauce
pan OF Scalding milk. Take 1t out
with skinner. cut off the ragged
edges and put it on a round OF but
tered toast. Some OF the milk may be
poured around the toast
Rice cream-Soak a large table
spoonful OF rice in one-half a cupful of
WAFHl MIX untH IL Is SOU. f3pat one
half yolk OF an egg with one and
one.half tablespoonfuls Of sugar, stir
into the rice and milk. add pinch Of
salt and cook until the mixture thick
ems. Flavor with vanilla and pour
1t into a custard cup. Make a
meringue OF one-half the white Of an
egg and one heaping tablespoonful OF
sugar. Put this over the pudding and
brown in the oven.
BREAKFAST.
Coddled Egg Toast Coffee.
Steamed Dates.
Cream OF Celery Soup.
Fish Suuffie. Orange Ice.
SUPPER.
Chicken Jelly Toasted Crackers.
Junket
Steamed dates-Wssh six dates and
put them in. a very small saucepan
with a tablespoonful of boiling water.
Set this saucepan in another re-
CeptacIe of hot water cover closely
and steam until the dates are soft.
They may he served with cream.
Fish souffie- Shred one-fourth cup
full of cooked white FISH. Make a
sauce of one half a tablespoonful ta OF
butter one-balf a tableSDoDnful of