Kumiss, for which a recipe is given in another chapter, is very nutritious and easily assimilated. In fact, it can be retained by a stomach which refuses almost every other sort of nourishment. It is invaluable in dis eases where the patient is badly ema ciated, and in dyspepsia, chronic vomiting, and diarrhea it is especially useful. If given the last thing at night to anyone suffering from in somnia, it often produces sleep. The recipe given in another chapter makes enough for a four-days' supply, and if it is to be steadily used, it ought to be made fresh every three or four days, as it will not keep longer.
Scraped Beef.— Tack down to a meat board with a couple of skewers i• pound of steak cut from the top of the round. With a sharp knife scrape it and lift off all the meaty substance, laying it on a platter. When one side is scraped bare, turn over and get all that is possible off the other side; when finished, there will be nothing left but tough fiber.
Mold the scraped meat with a knife into a little cake, and broil it over the coals for a few minutes. Season with pepper and salt, and serve on buttered toast.
Chicken Broth.—Cut up a. small fowl, wash thoroughly, and skin it; also cut away all the fat possible. Pour over it a quart of cold water, set it back far enough on the stove to take at least half an hour to come to a boil. Simmer very gently. When the meat begins to get tender, lift it out, strip it off the bones, and put the carcass back to simmer until all the good is out of it. Allow the soup to cool, and skim off the fat. Reheat, when needed, with a little rice, and serve quite hot. A nourishing veal soup may be made from a shank of veal in the same way.
Creamed Toast.-2 slices of bread; cupful of rice milk; i• tablespoon ful of butter; I teaspoonful of corn starch; dash of salt.
Toast the bread a delicate brown and butter lightly. • Scald the milk, thicken slightly with cornstarch, sea son with salt, and pour over the toast. A very tasty dish of toast may be made from cupful of clam juice, taken fresh from steamed clams, and poured without thickening over toast.
Broiled Oysters.—Choose the larg est oysters possible, pour a little water over them, and rinse in the liquor before lifting out; then drain in a napkin till dry. Dip into melted butter, then into cracker crumbs which have been seasoned with pep per and salt, and lay them between the wires of an oyster broiler. Move
gently over a clear, hot fire until the juice begins to run out. Lay them on toast and serve hot.
Creamed Oysters.-1 pint of oys ters; 1 tablespoonful of butter; tablespoonfuls of cornstarch; pepper and salt; 1 cupful of thin cream.
Put the oysters in a bowl, add a little water, and rinse carefully, lift ing each one out separately. Dry in a napkin. Make the cream, butter, and cornstarch into a Smooth sauce, sea son with pepper and salt, and drop in the oysters. Cook until they begin to curl up at the edges, then pour over buttered toast.
Scalloped Oysters (Individual por tion).--i cupful of oysters; 4 cupful of cracker and bread crumbs mixed; I tablespoonful of butter; pepper and salt; I tablespoonful of cream; I ta blespoonful of strained oyster liquor.
Wash the oysters and lift them from the liquor. Mix the crumbs with the melted butter; scatter et lay er of crumbs over a deep saucer. then a layer of oysters; sprinkle with salt and pepper, and cover with the rest of the crumbs. Pour over the cream and oyster liquor. Bake until the top is delicately browned. Serve hot.
Broiled Squab.— Singe a squab, wash, and wipe dry; then with a sharp knife split it down the back from the neck to the tail. Lay it open and clean the inside; cut through at the joints, releasing the tendons. Brush over inside and out witb melted butter, season with pep per and salt, and dust with flour. Broil over a hot fire ten minutes. Serve on hot buttered toast and gar nish the little dish prettily with pars ley. Quail or any small bird may be cooked in the same way.
Broiled Chicken.—Prepare a ten der chicken in the same fashion as di rected for squab. Unless it is exceed ingly small, half a portion will be enough to cook for an invalid; and if the appetite is only equal to very dainty meals, the tender little breast may be sufficient. Season with pep per and salt, brush with melted but ter, put in a greased broiler, and cook for twenty minutes, turning the broil er frequently. Keep the flesh side longer over the coals than the bony portion. When the chicken is deli cately browned, put it in a pan and set in a hot oven for ten or twelve minutes. Serve hot with toast.