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Show TO TEMPT INVALID SOME DAINTY DISHES FOR A WEAK APPETITE. Arrowroot Water Jelly Properly Made Is Delicious Old-Fashioned Panada Pa-nada a Favorite with the Children Chil-dren Chicken Jelly. Arrowroot Water Jelly. Imprimis. Do not let yourself bo deluded into buying nny but tho best Dcrmuda arrowroot. ar-rowroot. I get mine from n responsible druggist, and In small packages. Keep It In n dry placo. Stir two table-spoonfuls table-spoonfuls Into two tnblcspoontuls of cold water until It Is smooth. Hnvo ready over tho Arc n cupful of boiling water In which you have dissolved dis-solved two tcaspoonfuls of whlto sugar and n pinch of salt. Add tho dissolved arrowroot and contlnuo to stir until It is clear, keeping tho water at n boll nil tho time Add a tcaspoonful of strained lemon Julca nnd take directly from tho fire. Turn into small molds wet with cold wntor, and when cold, sot on Ice To pre-paro pre-paro for eating, empty mold upon a saucer; Btrow with fine sugnr und drench with cream. Should tho In-Valid In-Valid llko tho flnvor of rosowater, season sea-son delicately with It. If wine bo allowed al-lowed by tho physlclnn, you may substitute sub-stitute a small glass of it for tho rosowater. roso-water. In this case, henp tho teaspoon tea-spoon with dry arrowroot, In measuring, meas-uring, as tho liquid will mako tho jelly less consistent. Doth, of theso preparations aro delicious and nourishing. nour-ishing. Arrowroot Custard. This is a heavier preparation than tho Jolly and blnnc mange, but nourishing and palatable Wet three tablespoonfuls of nrrowroot with four of cold milk, and stir smooth. Heat a pint of milk to scalding, adding a pinch of soda; stir In tho arrowroot and cook thrco minutes after tho boll begins anew. Turn into n bowl. Deat In an egg which has boon whipped light with' two tablespoonfuls of whlto sugar. Set tho bowl In a saucepan of boiling wnter, put back on the flro and stir for two minutes aftor tho water In t'io saucepan begins to boll again. Form In small molds. Servo alone, or with cream, as desired. Forbear to mako any of theso light foods too sweet or tho patient will tako a dls like to them. Old-Fashloned Panada. Oct six ol tho square, old-fashioned Boston crackers our babies used to cut their teeth upon. Split them and lay In a deep bowl, sprinkling salt scantily and sugar rather bountifully among the layers. Cover with water that Is freshly boiled. Our mothers and nurses laid stress upon this last con dltlon. Tho water must jver the crackers two Inches deep. Fit a close cover on tho bowl and sot In a saucepan sauce-pan of boiling wnter on the range At tho end of an hour you should have s bowlful of a Jellied cereal. It should bo eaten from tho bowl with more sugar nnd a very little mnco or nutmeg nut-meg dusted over tho panada. Con valescent children nro usually vcrj fond of this dish, if it Is properly made It Is very good for mothers of babies under a month old. They generally llko It, too. Always provided It li panada, and not mush. Not a crnckci should bo disintegrated. Chicken Jelly. Clean a tcndci chicken, wash well and split down the back as for boiling. Sot one-hnlf away to be boiled anothor day. Pound the Dther half with a wooden mallet, crack Ing every bono and reducing tho flesh to a paste Put Into n saucepan with a closo cover and cover with a quart Df cold water for two pounds of the chicken. Set whoro It will not come to the boll In less than an hour. Then let It simmer never actually boiling for threo hours more It must bo so closory covered that tho steam will not escape Do not uncover until It Iire been off tho flro so long as to bo quite cold. Then strain, pressing hard, through a cheesecloth bag, getting out every drop of nourishment. Season tho liquid-to taste, return to tho flro bring to a quick boll to throw up the scum and drop In tho whlto of a raw egg. Doll ono minute, strain again ond sot away to cool. Then leave In Ico until you aro ready to serve Eaten with unleavened wafers or with thin bread and butter It is very good and full of nourishment. Pittsburg DIb patch. |