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Food and Health Notes.

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Food and Health Notes. (From a Correspondent). I STOCKS FOR INVALID COOKERY. In advising the use of small en am I ware or Ordinary dariole moulds for invahd: tookary 1 had in mind tu» preparation of a variety ot dishes with too minimum of trouble. A nurso must often be cook to i-cr patient, and us tho tixue she can spare from tho o:-dsid<} is limited a supply of convenieriUy sized vcamels tor tho fluick caking at foodb of primary unportanc-o, are four nuiin ol asses of toJtt from which the average invalid 3 dttt is compiled. C Firstly: Freeh eggs and now milk. Seeou-u'iy Milk puddings and gruels. Thirdly Boef toa. and mutton broti. Fourthly; Some suitably mild flavoured jelly. • • • • TAPIOCA STOCK FOR GRUELS. The importance oi having on hand when nursing a sufficient supply ot sweet imik and fresh oggs is so generally retogniat'd that it need not bo dwelt upon nere. In tne matter of milk puddings and gruels, I find it best fur quick cv>king- to a ro-toy stock made from some farinaceous fcKxl. A very suitable st ck is cinade by soaking ilb. of tapuoea overnight 111 cold water, then boiling this up next morning, in half water aixl halt unik (siiglitiy salted) lor about two hours until it is of a jvlly-liko nature and easy to rub through a medium sieve. This unsweetened tapioca ;ok is ex.eeptiono.lly serviceable. A little may be added wuen neo-s- aary to thicken broths or to givo additional consistency to » savoury custard, and with a judicious use of flavourings and sugar can, ot course, be made into practically any kmd ot gruel or milk pudding required. • m m m 10 MAKE BEEF TEA. Leg of beef or steak is the best meat for beet tea. From lib. of such meat all fat and gri.st.it> should be carefully removed, aftc-T which the meat sh'j-uld be scraped or torn into shreds with tie back of a kuiie; and put to adak with one pint of cold water in a jar ior a.bout half an iwur. This jar should next be tightly owe red and set in a. sauoepan of oold water, and tho saucepan piaoed over a slow fire until LlQ water nearly reaches the boiling point. This teirope- rature should be maintained for another half- hour, after which the contents of the jar should, be brought to tho b<>11 and at once removed from tho lire, tho liquor being nouped off the meat, and as much liquor as possible being pressed from the meat through a coarse sieve. When quite cold Wæ fat should be removed, and the liquor is ready for re-heating and serving, before which it should oooarofully starred from the bottom, as the sediment is the most nour- ishing portion of the broth, if tea is mado according to these simple directions it ia to sorno extent a nourishing food. wberoaa b~ef tea as ordinarily made is more oi u. stimulant than a true food. « • • • f DRINKS TO KEEP READY. A variety in jellies is easily obtained by turning an ordinary l pint jelly into a. number of very small moulds, giving each of those a different but mild flavour. For drinks I generally keep on hand when nursing, a pint jug of freshly made lemonade and a pint of well-Drew-cd posmm. The podtiun when served oold, is far preferable to the some- what insipid toast water, and1 heated up and sugar and milk added, makes a safer auli much more nourishing drimc tor the patieut than ordjfeary coffee or tea. m » « II OTHER SERVICEABLE FOODS, In order to get tho best results one needs to add to the above in the way of cereal fo.-ds, Grape-Nuts, some semolina, a little of Robin- son's patent barley for thiokening purposes, and some ilovid broad, which, when a day tuakej delicious sandwiches and toast for tho sick room. Among milk products Plasmon powder is most he IpfLd whil-c Pkusmon arrowroot i" by fa.r aixi away the most nourishing gruel that can bo given to an invalid. A targe tin of Nestle s condensed full cream milk td also ci service. .When fresh milk stands for any time before using, the cream collects on ti e lop, and if this top milk is poured off without stirring, there is practically only skimmed milk left. This is quite swoet and useful for oookin.g purposes, but a spoonful of Nes tie's cHidenssu' niiik stirred in before using- adds roughly tho SOJUC quantity of cream that was lost in the sknaming, and thereby adds both to tho nutriment and the palato of the pudding or oustard. For raising the nourishing value and improv- ing the flavour of home-made broths there is nothing betteir than LcnOj and 0xo. The purity and genuineness of t. boef extracts are unquestioned, and this, together with their full rich flavour, makes them exceptionally ser- viceable in invalid cookery. AN APPETISiNoG CUSTARD. With these bArae-mado &)oc.k" and the foods b lntiouc.d above it is surprising what a pleasing variety of nourishing and digestible disnes ono can qunokly prepare. After a run of tapioca custards, it is a. delicious change to serve a semolina mould, which is easy to prepare ajid sets almost while ono is waiting. Its distinct rough taste is always appreciated when the palate begins to tiro of the velvety tapioca. Another appetising change is to sift a little finoly crushed Grape-Nuts into the tapioca pudding or custdrd, or to line a. basin with a tablespoonful of Grape-Nuts (uncrushed but previously soaked in warm milk) over which the custard may bo poured, and rite basin bo set in a slow oven or a saucepan of boiling water till the custard ia quito turn. This makes 8. very nourishing- dish. The Grapo-Nuts is not only very digestible in itself, but also assists the better digestion and assimilation of the other ingredients that go to make the custard. The marked stimulating effect that this ready cooked oejeal food has upon the digestive organs makes Grape-Nuts when slightly crushed a very valuaJble food to scatter over most mado dishes that find their way into the sick room. This delicious custard recipe with others that ara also serviceable, is given in detail below. • « « INVALID CUSTARD. Put one tablespoonful of Grape-Nuts, previous- ly soaked in a little warm milk, intoi a small butterod mould. Beat up the yolk of one egg with a gill of milk, 000 teaspoonful (or leasi of sugar and pour this over the Grape-Nuts. Grate over a dust of nutmeg, bake by standing mould in a fairly hot oven in a tin containing » little water to keep oustard from ourdling. SEMOLINA MOULD. teaspoonful each of semolina and Plasmon powr, 1 giU of tepid water, 2 pint boiling milk, vanilla flarour and safted sugar to taste. Method:—Mix tl semolina and Plasmon, add gradually the tepid water. Pour in the boilinrr milk, flavoured and sweeten- ed. and boul well for 15 minutes, stirring all tho tkue. Pour into wotted tnouid to act. EGG BOUILLON. Put one yolk of egg into & small basin, beat up a little, add a tiny grata of nutmeg, and pour in slowly a tccboupful of hot seasoned beci stock or broth. Serve in a oup with a little chopped parsley on top. CUSTARD PUDDING. IngrooicntB:-3 teaspoonfuls Robinson's pa- tent barley, 2 teaspoonfuls castor sugar, yolk of one egg, butter aize of filbart pinch of suit, a little grated nutmeg. Method:—Mix tho patent barley with sugar, salt and nuik, stir it over the fire until it boils, then add butter and egg. Mix thoroughly, pour into a buttered mould, crate little nutmeg over top, and bake for ten or fifteen minutes. EGG AND CHICKEN DAIIIOLES. Butter a little mould, aprinkle round with minoed chicken, pounded Grape-Nuts (with a pinch of salt), break a new laid egg into 1.00 mould, put a small piece of buttor on top, stand tho mould in a stewpan of hot water, cover with lid, and place in oven till egg poached. Soak 2 teaspoonfuls of Grape-Nuts in a little warm milk (salted), turn the darioie OQ to this. and serve.

SirJ. W. Campbell, Bart.,…

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