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Show 1 4 1 I Mary's Kitchen 4s 1 (Sister Mary has devoted four of I her COOklng article?, to tne proper food i foi the invalid's tray. This is the flrnt.) It you must prepare trays for an Invalid these recipes may help you. The, "liquid" diet ls most baffling to the uninitiated and while a nurse is in charge she usually "makes ' her patients pa-tients tray. But for tho benefit of J whoever is without a nurne these sim I pie rules are worked out. BEEF JLIOE. One-half pound round sleak. 1-4 teaspoon salt, pepper, 2 tablespoons hot water. Sear the meat quickly on both sides. 1o Oo this either broil It over a hot i le.ar fire or pan broil It In a very hot spider Heat the meat press and quickly press the Julco from the meat. Pour Juice into s warm cup. Season j the hoi water with the salt and pep-I per and pour this into the julco. Serve Immediately before the tea cools. If! the temperature of tho press ls cool) nr too hot tho Juice will curdle as soon as It comes in contact with the metal -Ii the water 1b not the eamc temperature as the juice, the juice will curdle. Curdled beef Juice ls Impossible for any ill person to drink. Another way to make a beef extract that Is perhaps a )lt easier but cooks the beef is the following: BEEF TEA, ' 'no pouhd round steak I CUpa cold w.Uer i-j teaayoon unit, few grain pepper. Remove all fat and skin. This should always be done when making a l eef tea for an invalid unless par-ticularly par-ticularly stated in the rule. I Cut mpal In fine shreds. Put In a smooth enamel sauco pan with the salt and water and let stand half an hour Put over u slow flro and sth .-lowiy until the tea becomes a red-browri red-browri and the meat turns white. Do j not let the tea boll. The beating process must be slow. I Strain through a very fine strainer into in-to a warm cup. 1 1 there should be nny grease particles on the top pass a clean white blotting paner or tlssuo paper over it. Season lightly with peppl r mid serve. Remember, In working with beef to extract the Juice, that the nourishing nourish-ing part Is the albumen and that It must he given In an uncooked ami solubli condition to be easily digested. digest-ed. Keep the temperature as low us possible to make It palatable. BARLEY WATER. Four tablespoons pearl barley, 1 I pint boiling water. 1' or 3 Ifjnfps sugar, su-gar, thinly pared rind 1-2 small lemon, i-s teaspoon salt. Wash barley, carefully. Cover with cold water. Utlng t. the boiling polni and simmer for two minutes. Strain, discarding the water. But the barley, sugar and lemon rliv'. and Salt In a donli'i , oiler Pour over the boiling water und let stand for an hour, closely covered. Strain and cool and use when needed. This is often added to make It easier of digestion. OHR ivl BROTH One two or three-pound chicken, 2 iuarts water, 1 small carrot. 1-2 small onli n, 1 strip celery. 2 cloves, finely Chopped pafsley, I teaspoon salt, few grains pepper. Clean ami wash chicken carefully. Cut tho vegetables In thin slices. Put Vegetables and cloves In a small muslin mus-lin hag. Cut chicken In small pieces, pour over the water, add bag of veg-B veg-B tables and let simmer about three hours. Strain and add salt and pepper. pep-per. Dot stand until cool and the fat forms a cako over tho top. Remove fjt. Reheat broth and serve. (Copyright. 1922 NBA Service.) oo |