OUR INVALID RECIPES.

New Zealand Herald, Volume LXV, Issue 20112, 24 November 1928, Page 6 (Supplement)

OUR INVALID RECIPES.

Never admit a visitor to the sick room unless her disposition is a cheerful one. Boignets Suisses.—£ hard-boiled egg, teaspoonful grated cheese, 2 teaspoonfuls freshly grated white breadcrumbs. Chop the hard-boiled egg. Mix it. with the breadcrumbs and cheese, pepper and salt. Add enough beaten egg to make if into a paste which can be rolled into small balls. Egg and breadcrumb them, and fry in deep fat. Gelory.—l head of celery (small), water, salt. Remove the outer leaves, cut the, head of celery lengthwise into two or four pieces, and wash it well, using a brush if necessary to remove the soil. Put the celery into a saucepan of boiling water, and cook with tho lid off for 20 minutes, or until cooked. Serve with a white sauce or Bovril sauce. In either case, let. your liquid bo half celery water. Spanish Egg.—l hard-boiled egg, I tablespoonful of chopped' bain (rather fat), 2 teaspoonfuls ground almonds, pepper, salt. Chop the hard-boiled egg rather small, put into u greased fireproof dish mixed with tho minced or chopped ham, press it, down nice and flat, and sprinklo tho ground almond over tho top. Heat and brown in tho oven.

Linseed Tea (thin).—l talilespoonful of linseed, J, pint boiling .water. 2 large lumps of sugar, A small lemon. Wash the lemon, and cut the thin rind off half of it, and put it in a jug with the juice, of half the lemon. Add tho linseed and sugar, and pour the boiling water over it. Let it stand, and then strain, heating for use. Excellent.for chest colds and coughs.