OUR INVALID RECIPES.

New Zealand Herald, Volume LXV, Issue 20088, 27 October 1928, Page 8 (Supplement)

OUR INVALID RECIPES.

Let tho flowers bo always fresh on the invalid's table. .And a tiny bunch placed on tho tray at meal times goes a long way to brighten up the patient. Flowers, like sunshine, are a wonderful tonic. Bee! Tea with Oatmeal.—Half a gint of good beef tea, 1 tablospooriful ot wellcooked oatmeal, salt and pepper, toasted bread. The oatmeal, when cooked, should havo tho consistency of thick porridge, lleat tho beef tea, stir in the prepared oatmeal, season to taste, and servo with thin strips of toasted bread. Outlets ol Cod. —Thin slices of cod, lemon juice, brown bread, butter. Divide each ilico of cod into small cutlets, place them on a greased baking tin and sprinkle them lightly with salt, pepper and lemon juice. Cover with a buttered paper, and bake in a moderate oven for about 30 minutes. Servo the fish with slices of lemon, tho liquor that has como from it in cooking; also thin slices of buttered brown bread. Coddled .—One new-laid egg. Place the egg in boiling water, put on the lid, and let the stewpan stand for seven or eight minutes where tho water will keep hot without simmering. Eggs cooked in this way are more easily digested than when boiled in the ordinary way. Semolina Cream. —One ounco of semolina, pints of milk, £an oz. of gelatine, sugar and ilavouring to taste. Soak tlie semolina in a \ of a pint of milk for one liour, then put it into a stewpan with another pint of milk, and simmer gently for about half an hour. Boil tho remaining £ pint of milk, pour it over the gelatine, and stir until it is dissolved. Mix this with tho semolina, sweeten and flavour to taste, stir until the cream is beginning to sot, and pour into a wetmould. Turn out when set.