FOR THE INVALID

New Zealand Herald, Volume LXXII, Issue 22256, 2 November 1935, Page 7 (Supplement)

FOR THE INVALID

SOME NOURISHING DISHES

So many people hnvo been suffering from colds and influenza and the other ills that eoino with changeable weather, that numbers of household cooks are wondering what they can produco to tempt invalid appetites. Variety and daintiness arc the first essentials in cooking for invalids, who appreciate such things as individual dishes and pretty trays. Sec that hot food is served really hot, and as far ns possible give your patient dishes which can be managed with a fork or a spoon alone. The following recipes are light and nourishing, and should appeal to invalid fancies.

Barley Water. —Wash 2oz. of pearl barley in cold water and add about one and a-half pints of water, a little lemon peel, and sugar to taste. Let it simmer, stirring frequently until fairly thick; strain and add lemon juico to taste. This is invaluable in cases where the patient is feverish.

Beef Tea.—Take lib. gravy beef, remove fat, and pass through a mincer. Place in an earthenware jar, with half teaspoon salt, and one pint cold water, cover and tie down with paper. Place in a saucepan of boiling water, which must keep simmering for three hours, and stir occasionally. Afterward: Then strain the beef tea and rcmovo every trace of grease. Cauliflower Puree. —Take one cauliflower, half cup milk, salt, loz. butter, a little grated nutmeg, pepper. Remove outer leaves of cauliflower, wash thoroughly, but do not cut off stalk. Place in a saucepan with three quarts of water, milk, and a teaspoon salt. Boil for 50 minutes, drain well, rub through a sieve and add butter, salt, nutmeg and pepper. Mix thoroughly and reheat for live minutes.

Pick-me-up.—Take one egg, juice of one orange, two teaspoons honey. Beat the egg well, mix with the orange juice and serve. This is very nourishing and quickly prepared

Creamed Brains. —Take one set sheep's brains, one half cup milk, one* tablespoon butter, lemon, one dessertspoon flour, pinch salt, pepper, finely chopped parsley, one small square of toast. Soak tlio brains in lukewarm water with, a little salt for half an hour. Remove skin, and place brains in a small saucepan, cover with cold water and bring to the boil. Simmer 810 minutes, then drain, run cold water over to set them, and put aside while sauce and toast is prepared. Make white sauce by melting the butter, stirring in the flour, then the milk added gradually and the sauce stirred till it thickens and begins to boil. Cut the brains into small pieces, about one inch square, and put into the sauce. Season with pepper, salt, and a little lemon juice. Have ready the toast, buttered, and neatly pile the creamed brains on top. Garnish with a little pinch of chopped parsley, and a small section of lemon.

Tapioca Cream. —Tako one tablespoon tapioca, ono egg, one cup milk, ono tablespoon sugar, pinch salt. Wash the tapioca and soak for at least one hour in half the milk. Then put on to cook, in a double saucepan, with the remainder of the milk and the pinch of salt. When the tapioca is quite clear, add the egg yolk beaten with the sugar, and cook another five minutes. Remove from tho fire, allow to cool a little, then fold in the stillly beaten egg white. Pilo in a small crystal sweet dish and servo quite cold.