COOKERY HINTS

Opunake Times, 16 July 1937, Page 3

COOKERY HINTS

WHEN SICKNESS COMES TASTY DISHES The preparing of food in a healthy, normally running household is a comparatively simple matter. But when illness comes, as it does at some time or another to all our homes, in spite of our care, the kitchen routine is badly upset

The doctor comes and reassures us —or doesn’t—rattles off a list of the things the patient may take, if he will, and leaves us to it.

In extreme illness he often orders liquids only, and in the Cookery Section of “The Australian Journal” for July there are several splendid recipes of this kind. As it is so difficult to find sel-dom-used recipes in emergency it is a good scheme to keep these in the medicine cupboard.

Beef Tea

is made in three different ways, known as standard, luickly made and raw*.

The rule for the first two is 1 pint of cold w'ater to 1 lb. of meat which should be a good juicy, thick rump steak. For all of them the skin and fat are removed and

the meat shredded finely across the grain to allow* all the juice to escape. Beef tea should never be kept longer than 24 hours, and in summer never longer than 12, and often less. Beef tea must never he allowed to boil in the making; in fact, it should never get so hot that a finger cannot be dipped into it without scalding. The standard way gives the most palatable beef tea.

Place the shredded meat and water, with a few drops of lemon juice, in a glass jar in a saucepan of water. Let the saucepan simmer very gently for three hours, then strain the liquid carefully and season it with salt. If the beef tea is wanted in a hurry, shred the meat, pour over it the water and lemon juice, allow it to stand for 15 minutes, then put the pan over a slow fire, and. stir, without boiling, till the liquid is a rich reddish-brown, Strain it, skim off the any vesige of fat, and season with salt. For raw beef tea, soak \ lb. shredded meat in \ cup of water with a little salt for two hours. Then strain, pressing the meat to get all the juice, and serve in a coloured glass.

Mutton Tea can be prepared in any of the ways given for beef tea, with 1 pint of water to 1 lb. of meat and \ teaspoon of salt. It is very easily digested and makes a variety. Chicken Broth tor very sick patients is made by simmering a fowl (quite an old one will do) in 1 miart of water ’ttmg it in cold) for three hours, straining, removing every r of fat, and salting to taste. , For hot weather, any of these ‘ 1 ” ‘ l s can be made into jelly and ■rill he a liquid diet, by dissolving 1 n't. of gelatine in a quart of the meaty fluid (or in any quantities vop like, keeping those proper •’ons) and putting in a cool place to set. Toast Water although it contains no nourishment, is a very refreshing drink, and cleanses the tongue and palate. Put two crusts, toasted as brown as you can without burning them, into a quart of water. Cover it with muslin, leave for three hours, and strain. Barley Water has a definite value in the sickroom. It is made by washing 2 tablespoons of pearl barley, putting it in a jar with the rind of a lemon, 3 lumps of loaf sugar, and a quart of boiling water. It is covered, allowed to stand and cool for thred hours, and strained. This give clear barley water. If thick is ordered, wash 2 oz. of pearl barley and bring it to the boil in 2 quarts of water, then drain off the water and throw it away. Now add 2 quarts of fresh water, the rind of a lemon, and loaf sugar to taste, and simmer for two hours. Strain it through muslin, and stir occasionally while cooling.