April, 1 9 13 



AMERICAN HOMES AND GARDENS 



143 



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HELPS TO THE 

 HOUSEWIFE 



TABLE AND HOUSEHOLD SUGGESTIONS OF INTER- 

 EST TO EVERY HOUSEKEEPER AND HOUSEWIFE 



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INVALID COOKING 



By Elizabeth Atwood 



cover with cold water and leave for two hours. It does 

 no harm to allow it to stand longer, but two hours is nec- 

 essary. Then place over a slow fire and allow to simmer 

 HERE comes to every housewife, sooner or (not boil) until the cubes of meat look shriveled. Strain 

 later, a time when she must prepare or and set away to cool so that the last particles of fat may 

 provide nourishment for a member of her be skimmed off. For very weak patients take off the clear 

 family who is ill. When this time comes top of the tea, but later the whole may be stirred and a 

 she should be ready for it, for experiments broth is made of sediment and tea combined. The season- 

 should be avoided, and such cooking should ing must be according to doctor's orders. I always get 

 be exact. How many times we have heard the doctor say plain round steak as it is nearly free from fat. 

 "everything now depends upon the nourishment." Much the same process produces a wonderful lamb or 

 I think all cooking is an art, or should be made so, and mutton broth, only with lamb and mutton the shoulder 

 cooking for the sick one is one of the higher branches, I and neck are used. Have the bones well broken and cut 

 might say. the very highest of all. How few there are who all the meat into small pieces. Cover with cold water 

 know how to make good gruel; just plain, old-fashioned salted a little, and let stand for two or three hours. Con- 

 gruel. What messes masquerade under that name. But trary to the beef tea this may boil without injury. Cook 

 then it is not given to every one, as it was to me, to have a until meat falls from the bones, strain and set away to cool 

 dear old "Aunty Page," one of the best of the good New for there will be a good deal of fat rise to this broth. Re- 

 England cooks, to initiate one into the subtle mysteries of member to get off every scrap of skin when preparing the 

 gruel-making. She it was who told me that the corn-meal meat as this will give the rank flavor so much disliked, 

 should be thoroughly cooked before adding the milk or Chicken broth is made in much the same way but do not 

 cream. put too much water over the pieces of chicken or you will 

 Take a teaspoonful of corn-meal, a small pinch of salt have a very thin broth; such as provoked the young man 

 and a cup of boiling water. This should boil rapidly for of history when he requested the cook to allow the hen to 

 twenty minutes, adding more water if it boils off too rapidly, cast her shadow over the chicken soup once more. As in 



There should be about 

 half a cup when done. 

 Then add a half a cup of 

 rich milk, watching it 

 carefully as it heats, for 

 the milk must not boil. 

 Have the bowl in which 

 it is to be served as hot 

 as possible for the perfec- 

 tion of gruel is in serving 

 it piping hot. 



When I was a child I 

 only knew beef tea which 

 was made in a bottle. I 

 have been told that now 

 that brand of beef tea is 

 only used as a stimulant, 

 for later experiments and 

 trials have shown that 

 there are juices which are 

 drawn out by cold water 

 which contain a larger 

 proportion of real nour- 

 ishment than when only 

 heat is used. 



Have the beef cut into 

 small cubes, remove all 

 the fat possible, then 



CAKE AND JELLY PUDDING 

 By Mary H. Northern! 



Cake and Jelly Pudding: Into a measuring cup, break the yolks of two 

 eggs; add a tablespoonful of melted butter and fill with milk. Take a 

 cup of sugar, heaping teaspoon baking powder, one and one half cups 

 flour and flavor with lemon. Mix and bake in round tin and take the 

 whites of the eggs and stir up thickly with powdered sugar and flavor 

 with pistachio. Decorate the top with raisins and cherries. Place in 

 the center of big cake plate and make individual molds of jelly. Garnish 

 the plate with sections of orange and candied cherries 



all broths every bit of fat 

 must be skimmed off be- 

 fore taking to the patient, 

 and, in order to do this 

 the broth must be cold. 



After the patient has 

 begun to improve a bit the 

 white of egg with orange 

 juice may be given. Of 

 course the white of the egg 

 must be well broken, but 

 not beaten to hold bubbles 

 of air. This is a neat 

 thing to do and not always 

 as easy as it would seem. 

 The egg should be per- 

 fectly blended with the 

 orange juice and only a 

 very small amount of 

 sugar used. 



In a long run of fever 

 and convalescence, the 

 question of nourishment, 

 and the greater question 

 of keeping up the patient's 

 interest in her food be- 

 comes very serious. It 

 really is a difficult thing to 



