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Show HTTP HrM k43 po) P A R 1 W ITT Each (lay is a fresh ln-inniiiK ) Visr- is lie who takes today an. I I lives It and tomorrow when it j comes lint not before it comes. The past is of vnluo only by way j of the lessons it has brought us, FOOD FOR THE SICK. j A tempting tray with a change of i china, using the prettiest in the house I will interest the patient, TTTTi 'U! w'" '51lmv 1,m' . .. v-'-''ij predate that the prepar- i :,..;'v'Iii.,j ation of his food and f- 'f'"'1 " "-v ls n pleasure, in the j l2caffi''. "K'as"ro vdiieh it is i Mi W f'i demonstrated. When no, 'f-i invalid tray is. provided j M2vld S list? n large tray and sup- i V YwPWl l"""t it over the patient's r- rTT i lap with books on each side. This will take away the weiglit and dread of spilling food. Gruels are such important foods for the ill that it is fitting that thought should be put upon their preparation. prep-aration. For a liquid diet all cereals lire prepared in the same way. using two to three tablespoonfuls to a quart of water. Cook for several hours in a double boiler and strain before serving. serv-ing. A thick cereal is cooked as for breakfast food, but cooked a long time. Chicken Broth. A good broth may be prepared from the neck, wing tips and feet of a chicken. Scald the feet, removing the skin and nails. Cover with cold water adding celery and let It simmer gently for two hours. Season Sea-son and strain. Mutton Broth. Out one pound of the neck of mntton in small pieces. Cover with cold water and simmer gently for several hours. Season and strain through a cheesecloth. Add a tablespoonful of boiled rice or barley at serving time. This adds to the nourishment. All fat should be removed re-moved before serving. Chill, then reheat re-heat after taking off the fat. Creamed Sweetbreads. Soak a pair of sweetbreads in cold water an hour, changing the water several times. Simmer in hot water until tender. Add salt and a few celery leaves for flavor. When done dip in cold water and separate Into small pieces, removing remov-ing the membrane. Save the broth In which they were cooked as it makes delicate soup, adding a little milk and seasoning. Put the sweetbreads Into a cream sauce and serve on toast or In ramekins. Lemon Jelly. Soak a tablespoonful of gelatin in three tablespoonfuls of cold water; add three-fourths of a cupful of boiling water and four tablespoonfuls ta-blespoonfuls of lemon juice and five tablespoonfuls of sugar. Stir until dissolved. dis-solved. Pour Into a wet mold and put on ice to harden. This makes two servings. Plain Sponge Cake. Beat two eggs, separating whites and yolks ; add one-half one-half cupful of sugar, and a flavoring of lemon juice and rind to the beaten yolks; then add the whites and fold in one-half cupful of flour. Bake in a moderate oven until the cake shrinks from the pan. A saind. a aiel ii-li, a cooling drink Willi a dish of fruit ami a simple rnku will make a noon meal stiHieienl ly sai-Kl'yiug sai-Kl'yiug during the hot weather. Sinh a meal may lie arieil Willi a change of (lessen and different kinds of salads sal-ads and sandwich lililngs, so that there will be no monotony. Milk and eggs, custards and frozen dishes are lilosr satisfactory at ibis lime. Hearty dishes of meals wilii lo-avy desserts are best left entirely alone if one would be well. If I could write as I can cook. Haw joyfully you'd read my book. I'd pepper faults and salt down facts. Pick and preserve important acts; I'd roast the erities to a turn (So nothing but their ears would burn); I'd have free verse and rimings true .St rved up in one jrrand Irish stew. You'd have your (ill of solid meat. And finish off with something sweet. I repeat If 1 could write as I can cook How joyfully you'd read my bonk By Iris. EMERGENCY DISHES. One of the earmarks of a good housekeeper is to be ready for any , occasion. If her ' r"-? ('"""''Kency shelf ls il corner grocery, jC! even a car full of QJj3i!P friends arriving -ijSN within an hour of I If jggy"- fji meal time will not irXnz, disturb her seren-ity. seren-ity. The hostess who urges her guests to remain to a meal which she is wildly planning in the back of her head, will lack the ring of true sincerity, no matter how ca refill ly worded. With a well-stocked emergency shelf which is constantly replenished, if she lives in the country or too far from a grocery store an impromptu guest will bring no panic, but on the contrary con-trary will be welcomed and enjoyed. The list of staples to be kept for such occasions will vary with the taste of the householder. There are some things which are necessities, such ns crackers, cheese, pickles, olives, jellies jel-lies and preserves. With canned fruit which is found in every well-regulated home, desserts and salads of various kinds may be quickly prepared. A few frills like a box of niarshmnllows, a bottle (small one) of marlschlno cherries and coconut will dress up an otherwise plain dish. If the woman who lives In the country coun-try would serve her friends with the farm food eggs, butter, cream, chicken, chick-en, vegetables and berries, and not try to prepare something fancy, both she and her guests would be far happier. Crisp, fresh vegetables with cream or butter are a treat to the city dweller. An omelet is a most satisfying dish to serve In a hurry. It may have a variety of fillings or sauces, malting It a main dish or a dessert. The wisest and most interestlnr men talk little, think much, complain com-plain never, but travel on. How far have you come today, brother? A sunny, bright, and buoyant, chronically buoyant disposition is one of the most desirable and enviable en-viable qualities of character that anyone, man, woman or child, can possess. SERVING THE SUMMER MEAL. In the homes where It Is necessaiw to use economy (and that means 80 to 90 per cent of our r v ts.tvO people) the using of left-&;"-v$.! overs wisely and accept-rS?3j accept-rS?3j "hly is usually a daily fcsCij problem. Because the jy male members of the family shy 'at anything JQJ reheated, made over or iVJ hashed, the problem becomes be-comes one which takes finesse on the part of the menu planner. The preparation prep-aration of a leftover into an appetizing appetiz-ing dish takes vastly more thought than the ordinary one, which is often the reason why such dishes are not acceptable; they are prepared with too little thought. The reason so many men balk a I salads is because they are used as the clearing house for leftovers. There Is something out of balance with a person per-son wdio has not learned to enjoy crisp, well-blended salads, or well-cooked and seasoned vegetables, but no one can be blamed for refusing unattractive unattrac-tive food. In meeting people and making friends we try to be as agreeable as It is possible to be. Why not use the same method In combining foods. Inputting In-putting a little origin II t y Info the seasonings, and inak; a new dish welcome? wel-come? We have favorite foods as we have favorne friends, yet il is not possible nor wise for us to always be served with the foods we like best or associate asso-ciate with people always agreeable. Daintiness should be the keynote in the serving of the summer meal, as attractive at-tractive dishes sharpen the appetite. By following the advice of Horace Fletcher mid chewing the food three times as long as usual, the appetite Is satisfied wl'h a smaller amount of food and the body has less waste to throw off. thus saving wear on the human machinery. "Eat less, work more, worry less, walk more." is a pood motto for the whole year as well ar for hot we-nther. HOT WEATHER MENUS. The appetite flags during the hot weather, making it necessary to give - attention to foods CP$P!r$ nre f'oollng ns FjSsjKggWsiaHr'i well as nourishing. UlJ K$0wy meats, serving an Vn$xr 0 1,1 e ' e t "r vrr-HY' vrr-HY' J quettes with : good sauce, small amount of meat may bo used In preparing the croquettes or Ihey may be mailt! entirely of vegetables. Cold fruit soups, fruit salads and fruit cocktails are especially satisfy-fying satisfy-fying on a hot day. Iced drinks of various kinds are always welcome. For a luncheon or supper, sandwiches with any desired filling, sliced cob roast beef, olives and radishes or small onions well chilled, a dish of Ice cream or a sherbet and a cake will make a satisfying meal for anyone. Vegetablo soup crackers, omelet creamed potatoes pota-toes with peas, tomato salad, . sponge cake with a custard and a small cup of coffee is a good menu for dinner. Rhubarb Pudding. Spread bread with butter and cover wilh a layer of cut rhubarb; sprinkle with sugar and repeat until there Is enough for each to be served. Add a little water and bake until the rhubarb Is well cooked. Cherries or olher acid fruit may be used in place of the rhubarb. Sponge cake with sweet berries may be treated treat-ed in the came way, making a must wholesome dessert thai' you need not fear to give !o the children. Rich desserts and sauces, fat and highly seasoned meals, should be left out of the menus during hot weather. A supper dish that is ( eonoinlcal and wholesome can be prepared from a cupful of cooked rice with three or four eggs. Put the rice with a little milk into a saucepan, add the eggs, stirring them into the mixture. Cook slowly, add a bit of butter, salt and pepper and serve hot in place of scrambled scram-bled eggs. This will save three or four eggs, which, without the rice, would be needed to make the dish "go round" In a family of live. |
