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Show 1 COOKERY FOR INVALIDS. I 1 IIN'CE my recent talk on tho care, of tlio sick my thoughts have been turned to suggestions of dishea for ' the Invalid and for recipes forsuch dishes. Many of these prcpara-, prcpara-, are of Interest to tho housekeeper Mc of their value in the home where 5 are children or old people whose ,tloa must bo considered. I thc.ro-j,e thc.ro-j,e directions for a number of theso ! which will prove acceptable In the jry and on the family table as well j the sickroom. st of all, attention should bo beta be-ta upon broths and soups. The ral opinion seems to bo now that beef s- bouillon, upon which dependence to be placed as nutriment for the is merely stimulating and docs not j nourishment unless accompanied rice, barley, macaroni, or some slm-idditlon. slm-idditlon. None tho less It is a val-. val-. aid In tho sickroom and will stlm-tha stlm-tha appetite and tho strength of the Id and serve as a vehicle for nu-j nu-j Ingredients (simplest method of making boull-tfl boull-tfl a beef tea is the following: BEEF TEA OR BOUILIXDNT. pet two pounds of lean beef chopped n in a saucepan with two quarts of cold nter and place this at the back of tho fare or over a small flame, where it will st heat in less than an hour. When it j tot It should never cook more lapldly iin nt a simmer, which means a gentle jbble at the side of the pot, and at this ,t8 it should continue for five or six 23M. By this time tho fluid should bo tiocri lo about half the original quan-or. quan-or. The saucepan should be taken from i Arc and its contents allowed to cool. Then entirely cold tho liquid must bo ;eored off the meat and this squeezed In :ceirte cloth to get out all the fluid. Tho it should all be taken from the soup, this $ back on the Are, brought to a boil, the cahed shell of an egg and the white finti in, the ecum removed that rises b tie top, and the bouillon again strained. This clear and almost colorless liquid &ty have seasoning to taste added to it. U cup of it maj be put over the fire with j teaspoon of washed rice and thi3 boiled rlL Or tho Italian paste or spaghetti or acironl that has been boiled tender may iput with It. An excellent and nourlsh-'zs nourlsh-'zs addition Is an egg. The bouillon may a mado boiling hot, an egg broken Into 1 uucer and slipped carefully Into the sap and poached there When Arm boull-ka boull-ka and ess should be served and eaten tit t her with such salt as is required. CHICKEN" BOUILLON. A fowl may serve for this and should bo st in small pieces, put over tho fire in to quarts of cold water, and cooked cx-L-Uy as directed for beef bouillon. Tho ileken soup w 111 not need to be cleared rith white and shell of the egg, but tho itnustbo taken from It and rice or other a:cby matter added to It. CHICKEN BROTH. Add two tablespoons of cooked rico to iriit of the hot chicken broth, made as 'iA Instructed, heat it thoroughly, and (it la, slowly, one beaten egg. Season &1 Eervc at once. Or you may add mm to tho soup in the proportion of a itlespoon of this to each cup of tho soup, ' uiny the 1 Ice, or omitting it. as you VEAL AND BARLEY BROTH. Put one pound of lean veal, cut Into Aces, or ono cracked knuckle of veal i a saucepan with one quart of cold titer and half a cup of pearl barley, heat Italy, and boll down to a little ruoro 4w half the original quantity. Thmo I tould bo approximately three cups of I lia broth. Season to taste, adding a tca- spoon of finely minced parsley with the salt and pepper, and serve. INDL.N MEAL GRUEL. ' Wet half a cup of Indian meal with a little cold water and stir it gradually into a quart of boiling water, then boll for two hours. It should bo fctiri cd frequently. frequent-ly. Long and steady boiling is essential. When tho gruel is done beat it up hard with an egg beater bofoic taking fiom the flro. add a teaspoon of butter and salt to taste If the gruel fcems too thick to suit tho taste thin It with a little boiling boil-ing milk or water. V' OATMEAL GRUEL. , Prepare as you would Indian meal gruel, using a good quality of oatmeal and cooking It for four hours, instead of two. If desired, a little sugar and a trifle of cinnamon may he added to tho oatmeal gruel and the butler omitted, although salt is required. It Is safe to consult the individual taato before putting In the spice, BAKED CREAM TOAST. Cut two rounds of stale bread, trimming the crust from them; toast them lightly, butter them sparingly, and sprinkle a trifle of salt on ech alico. Lay them In a small deep bowl which will stand the Ore, pour In milk a.nd cream to cover thorn," putting it In slowly that tho fluid may b absorbed. Place a top over the toast, set it in tho oven, and bake covered fortn or flftoen minutes. Uncover, let it stand for throe minutes more, and serv. Cream or milk toest thus mado U a. different preparation from the article usually served under this namo. "When done In large quantities It will prove popular pop-ular with tho members of the family who are in good health as well as with children chil-dren and Invalids. MERINGUED TOAST. Cut and toaat a round of stale bread, dip It for a second Into boiling water, lay It In a bowl, as for baked cream .toast, and pour over It a quarter cup of milk. Set the bowl In the oven for ten minutes, draw It to tho frojit of th oven and add another quarter cup of milk to which has boon added a teaspoon of butter, a half teaspoon of salt, and the stiffly beaten white of an egg. This last should not bo too thoroughly blended with tho other Ingredients, but stirred irv lightly. Leave U10 toaat in the oven for five minutes more or until tho meringue on top of it Is delicately browned, and serve in the dish in which it was cooked. INDIVIDUAL BAKED OMELET. Beat an csb light, add to It a tablespoon of milk and a little salt, turn Into a buttered but-tered nappy or patty pan, and bako In a quick oven until light and puffy. Serve at once, before It has time to fall. Or turn It out on a hot plate and pour a little white sauce or good gravy over it. If the patient Is allowed to take the latter. SCRAMBLED EGGS. To each egg allow two tablespoons of milk; heat a tablespoon of butter In a pan, turn in the eggs, and cook until they thicken, stirring constantly Not a minute min-ute beyong the thickening stage mu3t they be left over tho fire, or they will toughen. Turn them out at once on a fllce of toast buttered and placed on a hot plate. SCRAMBLED EGGS "WITH CHiKEN Cut cold chicken Into neat dico and j ft -i heat It In two tablespoons of milk ana - - ono teaspoon of butter. Add salt to taato T and a little chopped parsley, should this - JL be desired; turn In two beaten eggs, and - jjK stir until tho mixture thickens. Serve at J once on buttered toast. MINCED CHICKEN ON TOAST. ' Thicken a cup of the broth In which chicken was cooked with half a table- 85 spoon of butter rubbed smooth with the J eamo quantity of flour, add to tho sauco , thus made ono cup of chicken cut Into 4 dice, season to taste with salt and a littlo . celery salt, and serve on toast which has v either been lightly butterl after the crust is trimmed from It or dipped into chicken broth for a moment. if PANNED OYSTERS. Cut rounds of toast to fit the bottoms ?9 of patty pans or of nopplcB, buttering JJ tho toaat lightly. Lay In each dUh three f or four firm oysters, dust them with a , -"5 ' littlo salt, put a bit of butter on top, and ' 1- set the pons In tho oven until the oysters plump; serve tfnem then Immediately. This Is one of tho simplest and most wholesome methods of cooking oysters. STEWED OYSTERS. Drain tho liquor from a pint of oysters, . . ' heat It to boiling, drop In the oysters, and cook for three minutes or until tho ; oyster ruffle Havo ready In another vessel half a cup of hot milk in which ' ' has been melted two teaspoons of butter, put theso with tho ojstens, salt to taste, and serve at once. Every minute the oyster cooks after it Is dono injuries . the flavor and diminishes Its digestibility. , SAGO JELLY. ' Soak half a cup of sago all night In two t cups of cold water. In the morning put , ,f Into a double boiler or a saucepan set In another of boiling water, and cook until the sago Is clear. Should It seem too thick a little boiling water may be added. Put In two tablespoons of sugar, remove from the Are, squeeze In the juice of a V lemon, and put aside to cool. It should ' be cold when served with sugar and . cream. a TAPIOCA CUSTARD. ' J Into two cups of boiling milk stir two T tablespoons of soaked tapioca, simmer, itlrrlng often until the tapioca is tfcar;. t. then pour It on the yolks of two eggs, J beaten with three tablespoons of sugar. 1 Cook three minutes more, add the btiflly whipped whites, llavor with taste, and ",- serve cold. ' v |