OUR INVALID RECIPES.

New Zealand Herald, Volume LXV, Issue 19986, 30 June 1928, Page 6 (Supplement)

OUR INVALID RECIPES.

Always remember to use as little as possible of baking powders, powdered acids, and seasonings for invalid cookery. Lemon juice may, be substituted for acids and flavourings wliero possible. Never serve warmed-up food. Everything but broths should be freshly cooked. York Toast. —Two tablspoonfuls cooked ham, i'jz. grated cheese. Toast. Chop the ham finely. Stir over the fire till quite hot, then pile it on t:o a piece of toast cut into a neat square. Cover the whole with grated cheese, and put under the grill till the cheese has melted 'and has a little brown top.

Sandwich Cake. —One egg, its weight in butter, and castor sugar, tho weight of 1-j eggs in flour (good weight), 1 teaspoonful of baking powder, a little milk, pinch salt. Beat the butter and sugar together till it looks like cream. Add the yolk (beaten). Sieve the flour, baking powder and salt. Add lightly to the butter and sugar, and at tho same time tho white of egg very stiffly beaten, and a little milk and flavouring. Bake in two small, greased sandwich tins in a moderate oven. The mixture must be carefully spread with a knife—a little thicker at the sides, as tho centre rises the most. When the cakes are cold, spread with jam, or jam and whipped cream, and put the two bottoms together. Sprinkle the top with castor sugar. Filling for Sandwich Cake.—Two ounces chocolate (grated), ooz. icing sugar, 2oz. butter. Melt- the butter, pour it over the chocolate, add the sugar rubbed through a sieve. Mix to a paste, and spread between the cakes.