The girl's own cookery book

In making broth or beef-tea for sick people, great care should be taken to remove every particle of fat from the liquid, for fat will not only be likely to upset the stomach of the invalid, but it will prove most objectionable to him. If there is time for the tea to go cold, the fat will cake on the surface, and can be easily taken off. If, however, the tea is wanted at once, a sheet of clean blotting-paper should be passed lightly over the top of the liquid. The fat, being the lightest, will rise to the surface, and will be taken up first by the paper. The fat will rise more quickly if the jar containing the hot tea is set in a bowl of cold water. Care, too, must be taken about seasoning the broth or tea. People who like highly-seasoned food in a general way, frequently object to it strongly when they are ill. It is wise, therefore, to season beef-tea or broth very slightly, and to place pepper and salt on the tray, and let the invalid season his food for himself, if able to do so. We must not think that we have done everything that is wanted when we have made the tea or broth, seasoned it lightly, and removed the fat. A very great point in catering for sick folk is to make food look inviting. Every article used should of course be perfectly clean and bright, the tray should be covered with a spotless napkin, and if we can put on it a glass containing a few flowers as well as the food, all the better. Also we must remember not to take over much food up at one time, for this will be likely to set the invalid against it altogether. Cookery for Invalids. 121 Another point is worth remembering. As soon as the patient has eaten as much as he can, take the food quite out of the room, and when it is time for food again bring it in afresh, in a fresh basin with a clean spoon, having made a change in some way. Nothing is more likely to disgust an invalid than to have the food which he had left brought to him again and again, as if he were a naughty child, and must finish one portion before any more were given him. We should anticipate and con sider the fancies of sick people. We want them to take nourishment and grow strong, and we know that a great deal is accomplished when food is enjoyed ; therefore, anything we can do to this end is well worth the trouble. Chicken broth used to be very highly thought of a few years ago, but it is not worth very much when all is said and done. It is strongest when the whole fowl is cut up, covered with cold water, boiled up, then drawn back and allowed to simmer gently for three hours, and strained for use. A little boiled rice, boiled barley, or chopped parsley can be added with the seasoning. This, however, is a painful way of making broth, because it is giving so much to produce so little. It is better to take the flesh from the bones, stew the latter for broth, then cook the meat separately, turning it either into panada or mince. Panada is very nourishing and very good, but the meat must be well pounded after it is cooked, or it will not be made the most of. The meat is cut up and stewed gently with a little good broth, not being allowed to reach the boiling point. It is then pounded to a pulp, pressed patiently through a sieve, seasoned with pepper and salt, and mixed with a spoonful or two of cream, and served.