OUR INVALID RECIPES.

New Zealand Herald, Volume LXIV, Issue 19762, 8 October 1927, Page 6 (Supplement)

OUR INVALID RECIPES.

All material used in invalid cookery must be good of its kind and very fresh. Give nothing of doubtful quality. Invalid Cake.—3oz. flour, 2 eggs, 5 t»>aspoonful baking powder, 2oz. castor sugar, 2oz. butter, £ lemon rind grated. Sieve the sugar into a basin, add butter, and beat with a wooden spoon until of a soft, creamy consistency. Sieve the flour, and add it by degrees, with the 2 eggs. Beat well for few minutes, and add lemon rind and baking powder. Mix these two in, and pour mixture into a well-greased mould. Bake in moderate oven about J of an hour, or until nicely browned and firm to the touch. Soft Herring Roes. —Wipe the roes carefully with a soft cloth, and coat them lightly with flour seasoned with a little salt. Mix a little finely-chopped parsley with bread crumbs, and egg and breadcrumb the roes. Then fry gently in little butter. Serve garnished with cut lemon and parsley. Cream Drink.—Put a gill of fresh sweet cream into a tumbler and fill up with soda water. This is both light and nourishing, and can often be digested I when milk is found to be too heavy. A small piece of ice may be added when the weather is hot. Chocolate Sandwiches.—Grate some good eating chocolate and sprinkle it thickly between thin slices of brown or white bread and butter. Prairie Oyster.—Put into a small cup or glass £ tea spoonful of vinegar and pinch of salt. Then break into it a fresh egg, and let it be swallowed whole. This is considered one of the lightest ways or serving an egg.