OUR INVALID RECIPES.

New Zealand Herald, Volume LXIV, Issue 19833, 31 December 1927, Page 6 (Supplement)

OUR INVALID RECIPES.

The amount of nourishment to be given daily to the invalid must always be borne in mind, and one must never lose sight of the fact that food well and properly cooked is of high value to the patient, while if badly cooked it may do muck ">• harm. . , . r 4 Mutton Broth (thin).—2 chops, either; loin or neck, $ pint of water, 1 teaspoonful ground rice or 1 large tablespoonful of powdered buscuit, a very little finelychopped parsley. Trim the meat free from fat or skin, shred it small and put it into cold water. Bring to the boil and boil briskly for 30 minutes. Skim off all JVr" *' Add the powdered biscuit (or rice) and!, salt. Stir well for 5 minutes, till ''ookocL Add the parsley quite at the end; if boiled it spoils the colour. J--—""*" Grcute Ananas.—Sponge cake, a slice ol pineapple, whipped cream, 1 dessertspoonful of craam. Cut a slice of cake with round cutter, slightly soak It with pineapple syrup and lay on the top of it a piece of pineapple. Put a big blob of cream on to the centre and a tiny ring of it round the edge. Pour soma of the syrup on the dish. Cream Eggs.—l egg, pinch salt, i gill cream, 1 flat teaspcKWiful sugar* Whisk the white of egg' with the salt till it is quite stiff. Add the beaten yolk. When well beaten together, put it into> a double saucepan, stir' the cream and sugar well in, and llieu stir carefully till it thickens. not be too thick, hik! on no account must it boil/ or even nearly boil,