INVALID RECIPES.

Hawera Star, Volume XLVIII, 10 November 1928, Page 17

INVALID RECIPES.

Never show a worried face to l the patient, however “down” you yourself in ay feel. A cheerful atmosphere goes a long way towards the invalid’s recovery. Nourishing Tea.—A cup of tea (preferably China), milk, 1 egg. Beat the egg, add the mills (t or 2 tablespoonfuls). strain into a cup, and then slowly pour on the tea, stirring all the time. Ground Rice Souffle. —One gill milk, >-oz. ground rice, -A egg, J teaspoonful sugar, tiny pinch salt. Mix the ground rice with about quo tablespoonful cold milk. Put the rest of the milk on to boil, then stir in the ground rice and salt, and when it has com© to the boil again, let it simmler gently for lb minutes till the ground rice is cooked. Add the sugar, and, when it begins to cool, the yolk of an egg. Lastly, fold in tlie well-beaten white, so as to break is. as little, as possible. Turn into a tiny greased piedish, and bake in a moderate oven for about 15 to 20 minutes. Serve at once. Ore am Sandwlich .—• 'Sour clotted cream, or whipped cream gone sour, mixed with raspberry jam, preferably sieved to. set rid of the seeds, is most delicious. Prune Mould.—Half a dozen prunes, i. lemon jelly square, one teaspoonful lemon juice, sugar. Wash the prunes and sciak them _ overnight, then pm. them on to stew in the water they have soaked in. Add the teaspoonful ot lemon juice, and just enough sugar to prevent the lemon making them sour. When well cooked, put them (with the* syrup) through a hair sieve. Take one gill of the pulp and pour it hot over the jelly square. When thoroughly dissolved 'and mixed, pour into a wetted mould.