Miss Parloa's kitchen companion

Milk is now given in almost all kinds of illness. In cases where pure milk does not agree with a patient a table-spoonful of lime-water is sometimes added to a glass of milk; or a little soda-water may be added to the milk just as the patient is about to take it. In making tea, coffee, or chocolate for the sick, be careful to serve it as soon as made. The eye as well as the palate of the patient is to be considered. The tray always should be covered with a fresh napkin ; the china, glass, and silver should be the daintiest the house affords. Only a few things should be served at a time ; it is better that the patient should think he has not had enough to eat, than that he should lose his appetite on the appearance of a large quantity of food. Always serve tea, coffee, and chocolate in a little pot, and pour it into the cup in the presence of the patient. Tiny bowls, pitchers, and teapots can be purchased in cheap ware or in the most delicate and expensive of china. A set of these and two delicate cups and saucers should be in every house. One flower in a pretty vase adds to the beauty of a tray. A bit of green on a small piece of steak, a chop, or a fillet of fish will make these dishes doubly attractive. * Beefsteak. Have a piece of steak about three inches square and nearly an inch thick, cut, if possible, from the top of the porterhouse. The tenderloin is commonly cooked for invalids ; but it is the least nutritious of all the cuts, and therefore is not suitable food for an invalid. Put the steak in the double-broiler, and cook for eight minutes over a bright fire. Hold the broiler close to the coals for the first three minutes ; then raise it several inches higher in order that the steak may cook more slowly. The broiler must be turned constantly while the steak is being cooked. When the steak is done, slip it from the broiler on a warm dish, sprinkle a little salt over it, and then spread a teaspoonful of butter on it. Serve at once. Never place the steak in the oven, nor over water, nor on the back of the range to keep hot or melt the butter. Even a minute's stay in the oven will injure the flavor of the steak and the butter. Everything should be ready to serve the moment the steak comes from the fire. The time stated for cooking the steak will give a piece of meat that is red from the thin brown crust on the surface to the centre, provided that the steak be cut about an inch thick; if half an inch thick, cook for only five minutes. * Round Steak. When it is not possible to get a tender, juicy steak, or when the patient's power of mastication is not good, a nutritious and digestible steak can be prepared from the round of beef. Lay a thin slice of round steak on a board. Scrape one surface of the meat with a sharp knife until there is nothing left on that side but the tough fibres ; then turn the meat over, and scrape the other side in like manner. As the tender meat is scraped off, put it into a small dish. Press this into a square, having it about iialf an inch thick. Kub the bars of the double-broiler with a little butter, and lay the steak between them. Broil over clear coals for five minutes. Place the steak on a warm dish, spread a little butter on it, and season with salt. Serve at once.