COOKING FOR THE SICK.

Dominion, Volume 1, Issue 35, 5 November 1907, Page 3

COOKING FOR THE SICK.

/■ Since; sickness has a way of creeping into most families and since oho can-never tell when she may be forced from an ordinary diet 'down to beef ,tea land mutton troth, it might not como amiss to; know.' how such, weak arid watery food may bo made- in the best way possible, other words, as the professional; nurse makes it. . One, point about beef tea is that it will curdle if-too hot, and'.another is that it usually proves more attractive when served in a coloured glass.. There aro several ways of making it, all of. which the professional nurse, approves, arid, of course, there arc ways of making it,of which no qno approves. One good method is to take a piece of round steak,' one, inch; in thickness, and broil it for scyen "minutes. Then squeeze the meat in a lemon squeezer into a hot cup, season the tea and serve at once.' Another method is to cut.one pound of juicy round steak, free,from fat, into small pieces, then put to soak- in, a ciip of cold water for several liours. Then squeeze the juice from the meat,.: take all the. juice and strain it. This must' be heated by. sotting tho cup containing it into a. pan of hot .water. Season with a little , Bait and servo as, soon as .warm. Beef tea need not be warm, however, for.whon frozen like, ice-cream it makes another sick-room dish. , ' For, chicken broth, remove the skin'and \ fat from a,young fowl and cut it into smaH pieces. Put it into a stow-pan with one quart of. cold water and heat it slowly to the boiling, point'. Skim carefully, then put it •' where it willsimmer for three, or four liours. Then season the broth with salt, and.strain. •" If,th'o patient is not too ill" to have tapioca, B3go. or rice, add a tablespoonful of either after tho soup has boiled for pile hour.