INVALID COOKERY.

New Zealand Herald, Volume LX, Issue 18380, 21 April 1923, Page 4 (Supplement)

INVALID COOKERY.

It is often ■ difficult to tempt an invalid to eat, < and, it needs; much brain work to think out attractive dishes. Here are a few recipes which will help for an invalid's menu: \-r-'--„ -•.'.-

; Beef Tea Custard.—For this you require 'pint: strong beef tea, one egg, salt and pepper. .Beat the egg, add to the'beef tea, and season carefully. Strain into a buttered cup, cover with paper, and set in : a, pan containing sufficient boiling water to come at least half-way up the cup. Put a lid on the pan and set it by the side of the fire or gas flame, being careful that the water is not allowed to bubble after the custard is put in. When the custard is set, serve either hot or cold, or put a few pieces into a cup of broth. ;

Fish Cream.—Six ounces of raw white fish, two eggs ( 2oz. butter, 2oz. bread-' crumbs, one gill of milk, a little cream, seasoning. Warm the milk and butter, pour over fish and breadcrumbs, mix well, i add one whole egg, then one" yolk, and lastly one whipped white; steam in a mould well greased and crumbed, so that it will turn out. Cooked veal or chicken may be used instead of fish, f

v Egg Blancmange.—One pint of new milk, ifii: isinglass, two eggs, a littfc sugar, a little sherry, lemon . rind, . or vanilla. Place the milk in a saucepan, add isinglass;, when' melted strain, add sugar and flavouring, return to saucepan, and when hot pour over the beaten eggs and stir gently; for about , two minutes over a gentle heat. , It must not boil, or it 'win curdle. Pour into a glass dish or mould. - :;■' '~/-. '■"'■ ,

Egg Nog.—One yolk of egg, I,dessertspoonful of sugar, 1 ; tablespoonful of sherry. Mix the yolk of egg and sugar in ; a basin with a wooden spoon until thick and creamy, : then gradually stir in the wine, and serve in a wineglass. If desired, the white of. the egg beaten to a stiff froth may* be added - . ''

Bum and Egg.— One yolk of egg, 1 gill of milk, 1 tablespoonful of rum, 1 dessertspoonful of castor sugar, a pinch each of salt and nutmeg. Beat the yolk of'the egg, rum, sugar, salt, and nutmeg together with a fork, gradually add the hot milk, beating well all the time. Put into a tumbler and serve. Stewed Calf's Foot.— One calf's foot, 1 small onion, a breakfastcupful of milk, 1 dessertspoonful of four. 2 cloves, 1 strip of lemon peel, and 1 dessertspoonful of cream. Scald the foot and put it into a stewpan, add the onion, clove, and lemon peel. Pour over the milk and add sufficient water to cover, it, simmer as slowly as possible at the side of the stove for four hours, when the meat should fall easily from th e bones. I Strain off the liquor and add to it the flour, stir while this boils for five minutes. On a deep plate place a nice piece of the meat free from bone. Mix the cream with two tablespoonfuls of the thickened broth, make it hot, pour it over the meat, and serve. The remainder will make a delicious soup for the other members of the family. /.