OUR INVALID RECIPES.

New Zealand Herald, Volume LXIV, Issue 19792, 12 November 1927, Page 6 (Supplement)

OUR INVALID RECIPES.

Never, if possible, let the cooking bo done within sight of the invalid; if the fuss and odour of the preparation of the food must be endured first, there v- ill be little appetite left to relish the results. Steamed Custard Pudding.—A teacupful of milk made hot with one dessertspoonful of sugar must be poured gently to a well-beaten egg, stirring all the time. Place in a buttered cup and steam for 10 or 15 minutes.

Chicken Cream. —Quarter of a pound minced cooked chicken, 1 egg, a little butter, seasoning to" taste, £ breakfastcupful cream. Mix well and steam for 30 minutes in a small buttered mould.

Mulled Wine.— 5 cupful wine, £ cupful water, 1 egg, 1 tablespoonful of sugar, 1 or 2 cloves, £in. stick cinnamon. Boil the water and spices for 10 minutes. Strain; add the wine and beat up again, but do not boil it. Then add the beaten egg and sugar. Stir till of the consistency of cream. Beer, ale, or porter may be mulled.

Rolls of Bacon.—Cut 3 or 4 thin slices of bacon (streaky bacon is the best), and remove from them all rind and rust. The slices must be very thin. Roll them up and put them on a skewer. Cook them on the roasting tin in the oven. Coffee Jelly.—£ pint clear strong coffee, £oz. powdered gelatine, or ioz. isinglass, £oz. louf-sugar. The coffee must be clear and strong. Put it into a small lined saucepan with the gelatine, or isinglass and the sugar. Simmer these over the fire for about 10 minutes, until dissolved Then strain into a basin, and f)our into a wetted mould to set. When firm, turn out, and servo with cream.