Meat For Invauips.—The following method of rendering raw meat pal- atable to invalids is given by good authority. To 8.7 ounces of raw meat, from the loin, add 2.6 ounces shelled sweet almonds, .17 ounces shelled bitter almonds, and 2.8 ounces white sugar✪ Meat for Invalids—these to be beaten together in a marble mortar to a uniform pulp, and the fibers separated by a strainer. The pulp, which has a rosy hue, and a very agreeable taste, does not at all remind one of meat, and may be kept fresh for a considerable time, even in summer, in a dry, cool place. Yolk of ege may be added to it. From this pulp, or directly from the above substance, an emulJsion may be pre- pared which will be rendered still more nutritious by adding milk. ARTICLES FOR THE SicK-Room.—A rubber bag, holding two quarts, to be one-half or three-quarters filled with hot water, and placed about the patient where needed—under head in neuralgia, around the side in liver-congestion, etc.; or can be filled with very cold water in cases needing such applications —is very flexible and agreeable, and can be used where a soap-stone or bottle would hurt. Price, $2.00. 4 A paiy of very long, loose stockings, knit of Saxony wool, or any soft yarn, without heels, to draw on towards morning in fever cases, or to keep patient warm when she is up; they might come half way between the knee and thigh. Every housekeeper should have a pair to be used in cases of sickness, | OAT-MEAL CRACKERS.—Wet one pint fine oat-meal with one gill water✪ Oatmeal Crackers; work ita few minutes with a spoon, until you can make it up into a mass; place on a board well covered with dry oat-meal; make as compact as you can, and roll out carefully to one-sixth of an inch thick, and cut into squares with a knife. Bake in a very slow oven, or merely scald at first; and then let them stand in the oven until they dry out. These are difficult to make up at first, but you soon learn to handle the dough and to watch oven so that they will not scorch. These are excellent for all the purposes of crackers, and if kept dry, or if packed in oat-meal. they will last good for months. This is one form of the Scotch ‘‘bannock.’? A rich addition is *wo heaping spoonsful of ground dessicated cocoanut. OLD-TIME Foop FoR CoNVALESCENTs.—Roast good potatoes in hot ashes and coals; when done, put in a coarse cloth and squeeze with the hand, and take out the inside ona plate. Puta slice of good pickled pork on a stick three or four feet long, hold before a wood fire until it cooks slightly, then dip into a pan of water and let it drip on the potato to season it; repeat until the meat is nicely cooked on one side, then turn the other, dip in water, ete. When done place on, plate beside the potato, serve with a slice of toast dressed with hot water and a little vinegar and salt, or use sweet cream instead of Vinegar. A cup of sage tea, made by pouring boiling water on a few leaves of sage and allowing it to stand a few minutes, served with cream and sugar, BY FOOD FOR THE SICK. el ee age ais very nice; or crust coffee, or any herb tea is good. Food prepared in this way obviates the use of butter. Beer-TEa.—Cut pound best lean steak in small pieces, place in glass fruit- jar (a perfect one), cover tightly and set in a pot of cold water; heat gradu- cally to boil, and continue this steadily three or four hours, until the meat is like white rags and the juice thoroughly extracted; season with very little

AI-modernized reading of the original text

Meat for Invalids.—The following method of rendering raw meat palatable to invalids is given by good authority. To 8.7 ounces of raw meat, from the loin, add 2.6 ounces shelled sweet almonds, .17 ounces shelled bitter almonds, and 2.8 ounces white sugar—these to be beaten together in a marble mortar to a uniform pulp, and the fibers separated by a strainer. The pulp, which has a rosy hue, and a very agreeable taste, does not at all remind one of meat, and may be kept fresh for a considerable time, even in summer, in a dry, cool place. Yolk of ege may be added to it. From this pulp, or directly from the above substance, an emulsion may be prepared which will be rendered still more nutritious by adding milk. Articles for the Sick-Room.—A rubber bag, holding two quarts, to be one-half or three-quarters filled with hot water, and placed about the patient where needed—under head in neuralgia, around the side in liver-congestion, etc.; or can be filled with very cold water in cases needing such applications —is very flexible and agreeable, and can be used where a soap-stone or bottle would hurt. Price, $2.00. 4 A paiy of very long, loose stockings, knit of Saxony wool, or any soft yarn, without heels, to draw on towards morning in fever cases, or to keep patient warm when she is up; they might come half way between the knee and thigh. Every housekeeper should have a pair to be used in cases of sickness, | Oat-Meal Crackers.—Wet one pint fine oat-meal with one gill water; work ita few minutes with a spoon, until you can make it up into a mass; place on a board well covered with dry oat-meal; make as compact as you can, and roll out carefully to one-sixth of an inch thick, and cut into squares with a knife. Bake in a very slow oven, or merely scald at first; and then let them stand in the oven until they dry out. These are difficult to make up at first, but you soon learn to handle the dough and to watch oven so that they will not scorch. These are excellent for all the purposes of crackers, and if kept dry, or if packed in oat-meal. they will last good for months. This is one form of the Scotch ‘‘bannock.’? A rich addition is Two heaping spoonfuls of ground dessicated cocoanut. Old-Time Food for Convalescents.—Roast good potatoes in hot ashes and coals; when done, put in a coarse cloth and squeeze with the hand, and take out the inside ona plate. Puta slice of good pickled pork on a stick three or four feet long, hold before a wood fire until it cooks slightly, then dip into a pan of water and let it drip on the potato to season it; repeat until the meat is nicely cooked on one side, then turn the other, dip in water, ete. When done place on, plate beside the potato, serve with a slice of toast dressed with hot water and a little vinegar and salt, or use sweet cream instead of Vinegar. A cup of sage tea, made by pouring boiling water on a few leaves of sage and allowing it to stand a few minutes, served with cream and sugar, BY FOOD FOR THE SICK. el ee age ais very nice; or crust coffee, or any herb tea is good. Food prepared in this way obviates the use of butter. Beef-Tea.—Cut pound best lean steak in small pieces, place in glass fruitjar (a perfect one), cover tightly and set in a pot of cold water; heat graducally to boil, and continue this steadily three or four hours, until the meat is like white rags and the juice thoroughly extracted; season with very little

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