Show FOR THE enval inval appetizing AND ashly PARED DISHES beef tea chicken broth and the like are no longer considered the only proper food for a sick person upon the subject of invalid cookery there seems to be a woeful amount ot ignorance and the lack of interest in getting up a variety ot nourishing r things daintily served Is from the habit of thinking that beef tea and chicken broth and milk perhaps are all an invalid should care tor writes jeanette young in the new york world far be it aiom truth tor there Is no appetite so difficult to cater to as that of the convalescent ikeie are a few simple recipes tor the use ot the home nurse one pound of solid beet one ounce ot butter one onion one quart water and one teaspoon ot salt cut the beef into dice and place it with the other ingredients in a stew pan and stir until all melts together and forms a thin gravy then add the water and simmer three ot an hour strain and cool then remove grease if beet tea be needed in haste scrape the beet into fibers cover it with boll ing water and salt cover closely boll ten minutes and set in a bowl of ice water to cool skim warm again and serve extract 0 beef if not too strong and made with boiling water Is at times acceptable and con one calf s foot three pints of water one lump of sugar yolk of one egg teaspoon of butter nutmeg and salt to taste stew the toot in the water with rind of halt a lemon until the quantity Is about half skim caret illy and set away to cool remove all fat and warm about halt a pint adding the butter sugar and the nutmeg remove from the flie and stir tn the beaten yolk keep stirring place back on the alre and let it thicken but not boll as that would curdle it serve in a covered cup with soda wafers one fresh fowl one quart of water one blade of mace halt an onion a small bunch of sweet herbs ten pep per corns and salt to taste joint the fowl place it with the other in vy dienes in a clean saucepan and mer gently one and a half hours fully skimming strain coal ind move the grease and warm as ne ed it desired a spoonful of alj boiled in flater may be added also a llyde scalded and finely chopped parsley this Is convalescent broth tor the very sick avoid all seasoning but salt one pound of end of the neck ot mutton one onion one half a tu nip one bunch of herbs three pints of water pepper and salt to ta put all the ingredients in a stew t when it bolls skim it carefully and cook one hour strain and 3 it desired pearl barley boiled in w may be added or scalded parsley simple broth leave out all season li but salt and add a jointed fowl clam broth may be purchase pur chape 1 jn bottles or easily ma ie at home ter Is more desirable ash small bound variety put in a with a CUD of cold water cov let steam until all aie wide agn strain and cool the juice and it Is ready tor use the clams may be placed in a rich cream dressl cg and served on toast for luncheon tor the well ones of the family oyster broth Is best made by wash ing the shells and placing in a whitt glazed dripping pan with halt a cup of water in a hot oven and when all shells are open wide strain the julif over a dainty slice of buttered tork with a dash of pepper and serve oysters may be also used as ed tor the clams |