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Toothsome Dishes For Invalids

Toothsome Dishes For Invalids image
Parent Issue
Day
2
Month
March
Year
1877
Copyright
Public Domain
OCR Text

When foreed to lie pon beds of puin, I n terapting dish is often more agreeiilil'1 (o n thon nnything elso lint the '. ing visit of the doctor, or the sweet j puthy of friends fuid the;ir kiudly if.]iü;' of flowers. And, indeed, it iti often more deftitflble titan even t-hene pleasing attetititm, for lífe frennentl dependa : et!ti-e1v ïipoh the antritfon of the body. Yetonetfill èHftJ ith loathing from n cup of bndly prepared beef tal, awd the leathery toast and the thiek, disgustillg lowl of porridge, which so often I pose the bill of fnre of the sick-room, ure ivi nttractive to the palnte. A school j for teaöliii)g iiurae how to cook wonld i seem to be quite (B ileeirabJe as the leotures given to tliem at BelleVHe Hospital, for hardly one in ten can even give 11 patiënt a cup of ten rcdolent with ita trne j aroma. ' ' Not a cup of tea !" yon exclaiin ! " No ;" we repeat it. "not even a cup of I tea, " Jttst try tliii method of mnking ten, alld tate it with diiinty sip, and see for youraelf how different is ita flavor froni thatdniwn in the common way: 1 HOW TO MAXE DELICIOUS CrP OF TEA Scnld out the teapot, turning out all the Tvater, aud put in as many henping tenspooníiils as yon desire. to make cupfuls. l'köe the teapot npon the stove, and count fifty ecolld, Tlieü pour in 8 teacupf ui of boiling water to etery two ! (easpoonfolfl of tea, and if it is Ooloiig or Hywn tea do not let it boil at all, bnt ; place it Hm Ww back part of the stove or npon the elevatefl Wier for five minutes to become well infuscd hl the water, and then wenken it to the taste, if the patiënt like milk or ereani in it, a lnrge proportion of thnt will mnko the drnught i more nutritious thnn if weakenetl with nrateri Bnt if the ten is English bteakj fnst or t)iaCk tea feither of which is far ! more wholesome thaii the other kinds), i it should be steeped from eight to teu minnten, aeconh'ng to its strength, and thon prepared by turning into the cup the cream and then the tea. By slight ly roasting the leaves of tea in the pot before the water is added to thein, a very pleasant flavor is prolueed. HOW TO PREPARE MS TOAST. And, while the ten is being drawu, a thinly-ciit sliee of tornt onn be well : biowned but not bnrned - and an eg({ or i two can be dropped into boiling water in ] wbich one teaspoonful of vinegnr has ' been potlted, BSd n Httle saltnddedto it. , Pour one tnble-spoonflll of boiling water ovtT ii bit of butter as liirge as il walnut, turn it over the toast, and if it is very dry dip the, whole of it into the melted buttei and water, soakiug the crusts completely. Skim out the eggs ns soon as the whites ! are flrmly set, nnd put them upou the toast. Édge the pinte with a few sprigs of fresh, green pnrsley, or some sweet geranium leaves, and serve upon a salver eovered witli a white nnpkin, and an inI valid will usnally eat of it with great i relish. HOW TO PREPARE BARIiEY OR OROATS FOR ORI'EI,. Take n table-spoonful of groats, mul mix it Bin(M)thlv with a little cold water. Turn over it one pint of lxiling water, stirring it slowly until it ík a smooth mnss. Boil it for twenty or thirty ntes, stirring it often. Season with a little snit and migar and nutmeg, if the j last two condimenta are agreeable to the patiënt. Brit the flavor of mm or whisky is usually the most liked by all. BARLEY WATER. For feverish patients barley water is excellent, as it gives nourishment while it quenehes thirst. Waah two ounoes of pearl barley, turn over it a pint of i ing water, and let it stand ten minutes. Turn this off, and ndd two quarts of boiling water, and boil slowly until it has j evaporated one-half. Strain off the liquid and flavor it with the juice of one lemon, and one or two slices of the rind. Add a very little sugar. Stir it up with ( a spoon whenever the patiënt desires a glass of it, as it is watery on the top and ' milky at the bottom of the pitcher. TRIPE ON TOAST. Tripe is now considered as gool food ÍOI invalida as can be prepared, and if it ia well cooked it is decidedly appetizing, j bnt it must be served smoking-liot on a ■ very thin slice of toasted bread. Select a tender piece of the honey-comb, and rub a bit of butter over Üie heated bars of the gridiron, then brown the tripe on both sides, dipping it into a little butter : and water to baste it well as it cooks. Have a hot plate close at hand, and as soon as it is cooked well cut it up into the finest strips. Season with pepper and salt, and serve on the toast. Keep it covered tightly with a hot plate, while carrying it to the sick-room. CHICKBN TEA. There is not nearly as much j ment in chicken tea as in that prepared j from beef, yet it is more relished by patients with' a delicate appetite. The whole fowl need not be Iwiled, as it is the jelly that is required, rather than the mea't, and the white parts are most deficiënt in that matter. So cut out the breast, and save it for a grill or broiled dish on toast. Take the skin off, and tear away all fatty portions, tlien boil the remainder very slowly for three hours - not letting it " gallop" at all - and season with salt and a little pepper. For this purpose an old fowl is better than a tender chicken, as it possesses more gelatinous matter. Chicken jelly can be prepared in the same way by adding half Hs much sherry as chicken tea. If it does not jelly in twenty-four hours, ! boil it down again.

Article

Subjects
Old News
Michigan Argus