The school kitchen textbook

With a thimble on your finger press a large needle into a piece of ice, and chip it off into bits as large as a pea. Mix it with an equal quantity of acid jelly or fruit juice. Recipe, No. 199. Apple Water 1 apple. 1 c. boiling water. 2 tbsp. sugar. 1 strip lemon peel. Wipe a large, sour apple, and cut it, without paring, into thin slices. Put them into a bowl with the lemon peel and boiling water; cover it, and let it stand until cold. Add the sugar, and when dissolved strain it. Recipe, No. 200. Rhubarb Water 1 small stalk rhubarb. 1 strip lemon peel. 1 c. boiling water. 2 tbsp. sugar. Wipe the rhubarb, cut into pieces an inch long. Add lemon peel and boiling water. Let it stand until cold. Add sugar, and when dissolved strain it. Recipe, No. 201. Irish Moss Jelly I c. Irish moss. 1 lemon or orange. 4 figs. I c. sugar. 1 pt. boiling water. Soak, pick over, and wash the inoss. Put it into the boiling water, add the figs, and the thin rind of the lemon. Simmer until the moss is dissolved. Add the lemon juice and sugar, and strain into a cold, wet mould. LESSON XXVIII FOOD FOR INVALIDS, — Continued When there is a lack of nutrition from any cause, or after any long-continued or prostrating disease, the system demands immediate nourishment. Food that contains the most nutriment in the most easily assimilated form is now needed. Milk, to be taken slowly, — sipped by the spoonful, — is given in many cases. Egg-nog, meat broth, farina and oatmeal gruel, beef juice, and beef tea are suitable at such times. After the crisis of a disease is past, the system needs gradual but complete nutrition. The appetite is clamorous, fickle, or perhaps altogether wanting. Much depends upon judicious diet, and care must be taken against over-feeding. Broiled game, chicken, chops, and steak are the most easily assimilated meats. Eggs, cream toast, baked potatoes, ice cream, blanc mange, simple puddings, and stewed fruits may be used. Recipe, No. 202. Hot Eggs for Invalids Place a small bowl, suitable for serving, in a pan of water just below the boiling point ; put in one teaspoon butter and let it run over the bottom and sides ; break in one or two eggs, add a bit of salt, and pepper if liked, and stir with a spoon till egg is mingled and tastes hot ; serve at once with toast or wafers. This is more acceptable to an invalid than is a cold raw egg, or a soft egg with the white, stringy and half cooked. Recipe, No. 203. Beef Juice Broil half a pound of lean, juicy round steak, cut one inch thick, until each side is just seared and the juice will flow when cut. Divide into small pieces and press in a lemon squeezer (or a meat press if you have one). Put the juice into a hot cup and stand it in hot water ; stir till the liquid is hot, but do not let it boil or cook enough to curdle. Salt slightly and serve immediately. If you have the cup in hot water and work quickly, there will be no need of reheating juice. Recipe, No. 204. Blanc Mange