OUR INVALID RECIPES.

New Zealand Herald, Volume LXIV, Issue 19660, 11 June 1927, Page 6 (Supplement)

OUR INVALID RECIPES.

These arc excellent dishes for light convalescent and ordinary convalescent patients. Baked Puree of Onion (L.C.) —1 Spanish on, I yolk of egg, 2 or 3 tablespoonfuls of cream. Boil a Spanish onion, putting it into boiling salted water. When soft (in about 13, hours—do not choose too large an onion), rub it through a sieve, add salt and pepper, the yolk of an egg, and the 2 or 3 tablespoonfuls of cream. 1 yolk of egg will set 1 gill of onion and cream. A tablespoonful of grated cheese can be added if liked. Turn into a tiny greased pie-dish and bake slowly till set, standing the pie-dish in a tin of water, for about 15 minutes. Puree of Artichoke (L.C.)— 2 or 3 artichokes, cream. Peel the artichokes, drop into salted boiling water, and boil for 20 minutes or rather more. Rub through a sieve. Stir the puree over the fire till hot. Add some cream and a tiny bit of butter, pepper and salt. ''Milk and Peppermint (L.C.)—l glass milk, 3 drops peppermint essence, 1 lump sugar. Boil the milk, add the peppermint and the sugar, and drink as hot as possible. Good for a bad cold. Raw Egg for Sore Throat (L.C.)—l yolk of new laid egg, 2 tablespoonfuls of sugar (preferably Demerara), lemon juice, about 1 teaspoonful. Stir the yolk of the egg and the sugar together until it is a rich, creamy consistency, then strain in lemon juice to taste. Taken a teaspoonful at a time, it is most sootfiing for a sore throat, and also tastes *Wy good. Linseed Tea, Thin, (L.C.)—l tablespoonful of linseed, i pint boiling water, 2 large lumps sugar, Jj small lemon. Wash the lemon, and cut the thin rind off half of it, and put it in a jug with the juice of half the lemon. Add the linseed and sugar, and pour the boiling water over it. Let it stand, and then strain, heating it for use. Excellent for chest colds and coughs. Braised cabbage (0.C.).— Ipt raw cabbage, 2oz. or 3oz. of butter or beef dripping. Cut the cabbage in thin strips, and put in in layers with the fat in a

casserole. Cook in a moderate ovon for about 1 hour. On no account must, the cabbage be burnt, though it is nice rather brown. Serve with the fat, preferably in the casserole. The green leaves contain more salts than the white heart. Buttered Egg (L.C.).—l egg, £oz. butter, 1 tablespoonful milk, 2 pinches salt, pinclf pepper. Break a new laid egg in a saucepan, take out the speck, add salt., pepper, butter, and milk. Cook very slowly, and keep tho egg always stirred from the bottom of the saucepan with an ordinary kitchen spoon (not a wooden one), when almost set. Serve on a dainty

little piece of buttered toast, piling it up high, and put a wee bit of parsley on the top. You will do well if you sometimes spread your toast with Bovril. It adds a piquancy which gives an appetite. Double the quantity may be made for a convalescent.' Betsy Pudding (L.C.). —1 gill milk, £oz. white breadcrumbs, 1 yolk of egg, 1 teaspoonful sugar, jam. Pour boiling milk over the breadcrumbs, add the sugar and the yolk of egg, beat well together, and pour into a small greased pie-dish, the bottom of which you have covered with jam. Bake for 25 minutes in a got too fep£ oven..