OUR INVALID RECIPES.

New Zealand Herald, Volume LXV, Issue 19892, 10 March 1928, Page 6 (Supplement)

OUR INVALID RECIPES.

When making stock, remember that for first stock you use fresh meat and bone (the', meat cut up small and the bone cracked), and only let it simmer to extract the juices; this will take about five hours. For second stock, cooked bones and meat should bo ' gently ; boiled for about five hours to extract the gelatine. Second stock will set into a jelly when cold.

Tripe Soup.—}lb. cooked tripe, 1£ pints tripe liquor, 1 or 2 potatoes, 1 onion, 1 gill of milk; 1 desertspoonful cornflour; seasoning; chopped parsley; butter. Put the tripe into a 'saucepan, the potatoes and onions cut in small pioces. Cook slowly for one ; hour, then remove tripe and cut it in fine shreds. Rub the soup through a sieve, and return it to the saucepan to reheat. Thicken it.with the cornflour and milk, mixed together, and stir until boiling. Add the shredded tripe, parsley, and seasoning, and a small piece of butter just before serving.

Rolis of Bacon.—Cut three or four thin slices of bacon (streaky bacon is 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. Cucumber With Egg:—Peel, quarter, and remove the seeds from a young, fresh cucumber. Scald it in boiling water for five minutes, then drain and cut in pieces one inch thick. Place * these in ? lined saucepan with a little butter, a sprinkling of floui, pepper, and.salt., Whipped Jelly. —Some calf's foot or gelatine jelly. Mix the jelly, put it into a large basin, arid, with a whisk, whip it until cold,when it should be a firm froth and perfectly white. Pile up on a small glass dish, and serve.