Ice for the sickroom can be nicely kept through the night by ty-
ing a piece of strainer cloth over a large iDitcher, with a piece of
twine around it, leaving a sag in the center on which may be placed
INVALID COOKEKY 581
1 or 2 pounds of ice — enough to serve the invalid through the night.
Fold np the corners of the cloth over the ice, and cover it again with
a square of canton flannel, folded 4 double. When a bit of ice is
needed have at hand a large darning needle and thimble; press stead-
ily on a corner of the ice with the needle, and flake off pieces as
needed. The water in the bottom of the pitcher can be poured
through the strainer without disturbing the ice which is covered with
the corners of the strainer.
Fat may be removed from beef tea or broth by letting it get cold,
when it can all be taken off; or, if in haste, by drawing a piece of
blotting paper edgeways over the surface, and it will take up the
fatty particles. In some cases a little fat will be beneficial; in others
it is better to remove it all.
MILK SOUP.— Use 1 quart of new milk, 1 saltspoon of salt, 1
saltspoon of powdered cinnamon, 1 teaspoon of granulated sugar;
scald all together for an hour in a pitcher set in a kettle of water;
then add the welhbeaten yolks of 2 eggs. Good for delicate persons
and children.
MUTTON BROTH.— Boil slowly about 2 lbs. of lean mutton for
2 hours; skim it carefully; do not put in too much salt — more can be
added if needed; a little barley or rice may be added; strain, and take
off all fat with blotting paper drawn across it.
CHICKEN BROTH.— Put half the chicken into a small stew=pan
with a teaspoon of rice, a little pepper✪ Chicken Broth and salt. Cover with cold
water and boil slowly until the meat falls from the bones; then take
out the chicken, leave the rice in, and serve. Very nutritious.
ESSENCE OF MEAT.— Take 1 pound of good lean beef (have
it free from fat and skin), chop it into small jjieces, and put it into a
glass fruit jar adding 1 tablespoon of water✪ Essence of Meat, and screw on the cover;
set it in cold water, heat gradually to 150° to 160° (don't let it boil),
and keep it there 2 hours; the water in the outside kettle must not
get into the fruit jar; remove all fat with a piece of clean blotting pa-
per, and add salt and pepper to taste. Chicken or any other meat
can be treated the same way. The pure essence of meat, thus ex-
tracted, will be received by the most delicate stomach, and is also
valuable where considerable nutriment is required in a concentrated
form. A single tablespoon can be taken by an invalid, and would
afford as much sustenance as ^ pint of broth. It becoihes a jelly
when cold, and may in this way be eaten with chicken or game.
582 INVALID COOKERY
STEWED BEEF ESSENCE.— Cut i lb. of beef into bits, salt it✪ Stewed Beef Essence,
and in a few minutes, squeeze it, let it stand ^ hour, heat hot, but do
not boil it, and serve at once.
BROILED BEEF JUICE.— Broil ^ lb. of round steak 1 or 2 min-
utes on each side, cut in bits, squeeze out the juice, salt and serve✪ Broiled Beef Juice.
BROILED STEAK — Wipe the steak with a clean, wet cloth,
take a piece of the fat to grease the gridiron, broil over a bright fire
4 or 5 minutes, turn often, put on a hot plate, season with salt, pep-
per and a little butter. ✪ Broiled Steak
Page 433 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ice for the sickroom can be nicely kept through the night by tying a piece of strainer cloth over a large pitcher, with a piece of twine around it, leaving a sag in the center on which may be placed
1 or 2 pounds of ice — enough to serve the invalid through the night. Fold np the corners of the cloth over the ice, and cover it again with a square of canton flannel, folded 4 double. When a bit of ice is needed have at hand a large darning needle and thimble; press steadily on a corner of the ice with the needle, and flake off pieces as needed. The water in the bottom of the pitcher can be poured through the strainer without disturbing the ice which is covered with the corners of the strainer.
Fat may be removed from beef tea or broth by letting it get cold, when it can all be taken off; or, if in haste, by drawing a piece of blotting paper edgeways over the surface, and it will take up the fatty particles. In some cases a little fat will be beneficial; in others it is better to remove it all.
MILK SOUP.— Use 1 quart of new milk, 1 saltspoon of salt, 1 saltspoon of powdered cinnamon, 1 teaspoon of granulated sugar; scald all together for an hour in a pitcher set in a kettle of water; then add the well-beaten yolks of 2 eggs. Good for delicate persons and children.
MUTTON BROTH.— Boil slowly about 2 lbs. of lean mutton for
2 hours; skim it carefully; do not put in too much salt — more can be added if needed; a little barley or rice may be added; strain, and take off all fat with blotting paper drawn across it.
CHICKEN BROTH.— Put half the chicken into a small stew=pan with a teaspoon of rice, a little pepper and salt. Cover with cold water and boil slowly until the meat falls from the bones; then take out the chicken, leave the rice in, and serve. Very nutritious.
ESSENCE OF MEAT.— Take 1 pound of good lean beef (have it free from fat and skin), chop it into small pieces, and put it into a glass fruit jar adding 1 tablespoon of water, and screw on the cover; set it in cold water, heat gradually to 150° to 160° (don't let it boil), and keep it there 2 hours; the water in the outside kettle must not get into the fruit jar; remove all fat with a piece of clean blotting paper, and add salt and pepper to taste. Chicken or any other meat can be treated the same way. The pure essence of meat, thus extracted, will be received by the most delicate stomach, and is also valuable where considerable nutriment is required in a concentrated form. A single tablespoon can be taken by an invalid, and would afford as much sustenance as ^ pint of broth. It becomes a jelly when cold, and may in this way be eaten with chicken or game.
STEWED BEEF ESSENCE.— Cut i lb. of beef into bits, salt it, and in a few minutes, squeeze it, let it stand ^ hour, heat hot, but do not boil it, and serve at once.
BROILED BEEF JUICE.— Broil ^ lb. of round steak 1 or 2 minutes on each side, cut in bits, squeeze out the juice, salt and serve.
BROILED STEAK — Wipe the steak with a clean, wet cloth, take a piece of the fat to grease the gridiron, broil over a bright fire 4 or 5 minutes, turn often, put on a hot plate, season with salt, pepper and a little butter.
Records on this page
Chicken BrothMilk SoupMutton BrothEssence of MeatStewed Beef EssenceBroiled Beef JuiceBroiled Steak