Evening star., 1932-06-24

Whether the illness is contagious or
not, It Is important to have meals
served on attractive dishes and in
way that will tempt the appetite and
make eating a pleasure instead OF
bore.
When serving poached egg on toast
to a convalescent, trim and butter the
slice of toast, place it on the plate. and.
with a sharp knife, cut it neatly into
the patient can eat it with great
deal more comfort than if obliged TO
cut the toast.
To strain oatmeal, instead of rubbing
it through a sieve in order to strain 1t,
use an ordinary flour sitter for the pur-
pose. Just turn the handle and the
oatmeal will be easily passed through.
The result is a light, foamy substance
which is far more palatable for the
sick To remove all trace OF grease
from soup for fever patient. strain
through thin cloth that has been dipped
in ice water
Cream Toast-Put three-fourths cup
full of thin cream or top milk in top
of a double boiler. Place over hot
water, and when scalded add one table
spoonful of -four mixed with two table
spoonfuls of cold milk; stir until the
mixture thickens, cover, and cook Tor
Is minutes Prepare two slices OF dry
toast. remove the crusts. and cut in
halves diagonally. Add one-fourth tea
spoonful of salt and the toasted tri-
angles to the thickened cream, remove
to a serving dish with the points over
tapping, and pour over the remaining
cream.
Eggs Soufled in Glasses-Beat an egg
white until stiff, adding a few grains
s. {r,fn hYIttarad fIln1hlpr
place on a trivet in the bottom of
double boiler, and surround with warm
water. Let the water heat gradually.
AS the egg white rises in the glass,
make a depression in. the center, and
drop in an egg yolk. Sprinkle with
salt, cover, and serve as soon as the
water reaches the boiling point.
Beef in Cream on Toast-With small
piece of top round steak and cut it into
strips one-fourth inch wide. Lay the
strips on a board. and, using a tea
spoon, scrape with the grain of the
meat. first on one side, then on the
other Add three tablespoonfuls of this
soft scraped meat to one-fourth cupful
of cream. Stir and cook until the
meat is dissolved season with salt. pour
over a slice of dry toast, and serve i'm
mediately garnished with parsley. Cover
the scraped pieces of meat with cold
water and use for cupful of broth
Soft Honey Custard-Scald two-thirds
cupful of milk and pour 1t over one
egg yolk mixed with one and one-half
tablespoonfulS of honey or sugar and
a few grains of salt. Return to a dou-
BILE boiler, stir, and cook until the
mixture thickens Strain and chill
This custard may be used as a sauce
or served as a dessert by itself.
Diet for Convalescent
Following long illness in which the
patients strength has been impaired.
the diet can do a great deal toward
rebuilding. At such times the patients
appetite may be poor. so attention must
be given to the proper preparation OF
the food in order to stimulate an ap-
petite. The individual taste of the con-
valescent should be considered, but at
the same time the diet should be kept
well balanced The meals should be
served at regular hours and should
contain plenty of vegetables. fruits.
whole grain cereals and milk. Lean
meats and soft-cooked eggs may be
given. Foods such as rich pastries
should be avoided Too great a variety
of foods need not be served at each
meal Rice, farina, mashed potatoes,
macaroni, noodles and finely mashed
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strength increases. more solid foods may
be gradually added to the diet. At
first it may be we'll to grind up fine the
meats and vegetables which are served
to the patient.
Accident Chart.
Last Summer one family, which
rented furnished house for the Sum-
mer at a beach resort, found on the
kitchen wall neatly typewriter acci-
dent chart, kept clean by glass frame
and occupying no more room than a
small calendar. 1t began by giving the
names, addresses and telephone num-
bers OF the nearest doctors, a drug
gist, dentist. electrician, plumber. the
police station. the whereabouts of the
nearest telephone booths, and the fire
department. 1t then specified briefly,