OCR Text |
Show INVALID'S FOOD SHOULD TEMPT THE APPETITE Both In Taste and in Appearance. Utmost Intelligence Needed in Preparing Nourishing Dishes and Attractive Tray - 'r.xriW' ' '-'j ' - -V: .;'if'' vvVrv:'i T' C.V .'-V- '-'" A--, ' . ,f -..--':v.$ the same way, and tart jellies can be melted in hot water, then diluted to taste and sweetened. Nicely browned toart can be covered with boiling water and allowed to stand till cool, and the water strained and served. A few pieces of toasted bread broken into bits and dropped into a bowl containing a cupful and a halt of water and whatever stimulant stim-ulant is allowed, sugar to taste, a little grated nutmeg or lemon rind, or both, gives the old-fashioned panada, which is both nourishing and stimulating. A variety of gruels can be made with milk that has been scalded but not boiled. The thickening is supplied by any starchy food like cereals or meals. Cracker dust is excellent, and any sort may be used, cither toasted or plain. The advantage of the cracker gruel lies in the fact that the starch has received a more or less thorough cooking before being used in the gruel. The amount of thickening is one tablespoon fill of cereal or two of crumb. This is put into half a cupful of boiling water and cooked directly over the flame until the water js absorbed. One-half cupful of milk is added and the cooking finished over water. One-half teaspoon ful of salt h 3ddcd before serving. The flavor is varied by adding nutmeg, or lemon juice and sugar, cooking a few raisins with the gruel, or beating an egg and adding at the last. How to make good toaat, and how to cook an cpg perfectly cither in or out of the shell, arc two things known to a painfully, small number of people. And yet both of these things are called fr again and again in invalid cooker)'.. IJcforc cooking an egg it is necessary to keep in mind that a raw eger fs'niore easy of digestion than a cooked one and, consequently, 'that a. cooked c$rg should have as many of the characteristics of a raw egg 'as possible.' For instance, 'a poached egg should have a yolk that is not coagulated and the white 'must be tender and jelly-like, and be like an opal in color instead of white, like china. butter a pan and also a large nwflin-ring. nwflin-ring. Pot the ring-in' the Pn, and' fill the pan almost lull Xil boiiing water. Break an egg into a saucer and then slip it all at once, into the ring Place the pan away from the fire and allow it to stand undisturbed until the white is of the consistency mentioned. Slip a strainer under egg and ring and transfer trans-fer both to a square of toast Remove the ring last. Eggs :hould be scrambled over water and arc very attractive surrounded sur-rounded with tiny points of bread, toasted a dainty brown. One of the best ways of cooking an egg in the shell is to steam it for live minutes oyer briskly boiling water. Another way is to cover the egg with boiling water and take from the fire, cover, and let it stand for six minutes. Another dainty way of serving eggs is to make a box of bread by cutting a thick slice and removing the inside, leaving leav-ing the same thickness on sides and bottom. Spread with melted butter, toast a delicious brown, drop in an egg and place in the oven till the white is set When one has learned to cook eggs and milk properly, the custards will not be tough and full of coarse holes or half whey. Cooked over water, whether soft or boiled, and with a very slow heat, they will be delicious. I Junket is a valuable ally in invalid cookery, as it partly digests the milk and saves the stomach that much work. There may be difficulty in using it with pasteurized milk, because this is sometimes some-times overheated. Milk that is to be used with junket must not be heated abo;'e blood heat The directions on the package pack-age should be followed exactly. An ideal custard is made by heating onc-ihalf onc-ihalf cupful of milk over water to blood heat. Add one egg well beaten and two -tablcspopnfuls nf sugar. Cook till the mixture'' coals the spoon, stirring constantly. con-stantly. Remove at once, and add three-fourths three-fourths of a cupful of milk and one egg, which have been blended thoroughly. Flavor, and add three-fourths of a junket tablet, then, after mixing well, pour into the glast in which it is to l? served. ''"All material! must -to rf?dy fr r one before the custard h bcgv.n. and-there and-there must be no delay after the custard comes from tkc fire, nor should it be disturbed. All that has been said about the cooking cook-ing of eggs could le said of meat- Overheated Over-heated beef tea or beef juice arc like the leathery white of egg. They should be heated over water. The most appetizing appetiz-ing way of serving raw beef is in sandwiches. sand-wiches. The round of beef is good for this. Use,brcad ot least a day old, cut it in thin, even slices and remove the crust. Scrape the raw meat and spread on the bread like butter. Put the sandwich sand-wich together, and place in a hot over, long enough to brown the bread, but not cook the meat, which will be a pale pink Spread a very little butter on the toast and serve at once. Oysters call for the same delicate cooking, and they should be served as soon as the gills begin be-gin to rulilc. An invalid often appreciates appre-ciates an oyster put on a square of toast and allowed to stay in the oven tiil the gills curl, and then served with a little butter, salt, pepper and lemon juice. Sweetbreads call for the most delicate cooking at low temperature. Fruits are valuable as part of the diet, and arc usually preferred raw. Apples can be scraped, and other ripe fruit can be reduced to a pulp and sweetened, then folded into the beaten white of an egg and served very cold. A few drops of lemon juice will keep the fruit from turning dark, as well as develop the flavor. Baked -bananas are very good, and ' can be eaten sometimes when the raw ones arc rejected. Remove a section of ' the skin, and cover the exposed fruit ' with a mixture of two tablespoon fuls of ; lemon j nice, the same of melted butter ' and one-third of a cupful of sugar. Bake in a granite or earthen pan, and haste often with the mixture. Bal alout twenty minutes or until the fn is oft and of a delicate brown. The white sauce mixtures give nourishing nour-ishing food. Thinned down with hot milk and added lo vegenMe pulp, a t-ream soup 'results, 'Made a little thicker and roSred "-over toa?t. pnves cream toa'.t, which is preferred by many to the plain milk toast. JUST how to furnish the most nourishment with the lea-t tax on the digestive organs is the problem prob-lem for the one who prepares the invalid's tray. No amount of good, intentions in-tentions or unselfish endeavor can make up for lack of intelligence or skill in the selection ' and preparation of ' food. When it happens that one sort of food must be ferved again and again, nothing but the highest intelligence makes it possible t. serve the too familiar article as something new. It is not always necessary or wbc for the invalid to recognic 'his food. A proper understanding under-standing of food Values teaches that the same sort of nourishment is found in the white of egg and beef juice. This allows legitimate substitution of one for the oilier, or makes possible variety and attractiveness. White of egg may be combined with water or milk and the patient not be cor.sciom of its presence pres-ence if a few drops of lemon juice. Lc used to mask the taste. When combining combin-ing uncooked egg and liquid for a drink the two should be beaten with an egg-beater egg-beater or thoroughly shaken iri a tightly-covered tightly-covered fruit jar. At another lime the egg-white can be frankly displayed by beating it -stiff and dry and then piling it in an uneven .mass in the center of a widc-mouthcd gliss. Put a h'ulc shaved Irc'C'n-tc-pluil a'Vit of 'powdered sugar", and then pour over some sweetened grape juice. Clam juice and egg-white make a nourishing food: The egg-nogs arc variations of the egg and milk com.-1 binations. MiJk twectencd is added to an egg, and variety is secured by beating the egg without separating white and yolk at one time, and af the next time beating beat-ing the white very' stiff and piling jt on top of the milk mixture. Originally brandy was used -for flavoring; now one substitutes sweetened fruit juice, A combination of lemon, orange and pineapple pine-apple is very good. Kgg lemonade is refreshing and nourishing for any one who is hungry,' but too tired to eat Make a glass of rather tart lemonade and add an egg thoroughly beaten. The flavor must be just right and according accord-ing to the patient's taste. Sometimes it is best to strain the drink before scrv,-ing. scrv,-ing. but some prefer to sec the tiny cells of. lemon., or. orange. -A very thin slict f tu.it on top oflhc djiukji attractive, if one. may-be allowed tcjedt it, but not otherwise! '"'""'' " ' ' Lemony -and .oranges arc not al ways ' necessary Irr 'order to make 'refreshing Urjnksj "Ten miles- from a lemon" is hot a' hardship if lhcrc is a stalk of rhubarb handy. W ash it and cut in thta slices without peeling;. cover with boiling boil-ing water and tctfcway to ck,1.' Swcatp J.d'ld Jlemjcy. ftC-CJire iuicc.iL ror.-vchiehl. ror.-vchiehl. Tart apples can be treated in |