FARE FOR SICK FOLK

New Zealand Herald, Volume LXXIII, Issue 22498, 15 August 1936, Page 7 (Supplement)

FARE FOR SICK FOLK

DAINTY AND NOURISHING

Arranged on a spotless tray cloth, with well polished silver and gleaming china, these appetising dishes will tempt the winter invalid back to health. Scotch Broth.—Nourishing and savoury is Scotch broth made with 1 ilb sciag of mutton, three pints water, one turnip, look, onion, carrot, a strip of celery, one teaspoon chopped parsley, and one tablespoon barley, salt and pepper. Cut the meat up small, and put into a pan, cover with cold water, add salt and sunnier lor two hours. Dice the prepared vegetables, wash the barley and add to the broth Cook gently for another hour. Strain, then shred the meat finclv and add with the vegetables to the broth. Re-heat and servo with croutons of bread.

Fish Souffle.—-A fish soufHo makes a light and tempting dish. Take two cups cooked and flaked fish, three eggs, one tablespoon flour, one tablespoon butter, two tablespoons bread-crumbs, a little milk, one dessertspoon chopped parsley, seasoning Melt the butter in a saucepan, stir in, the tlour and seasoning,

Light and Spongy

A light, but warming and digestible pudding jor the invalid is made as follows: — Mix together two beaten eggs and their weight in butter, add 4oz. each of sugar, ground rice, and flour and a little milk Crease a pie dish, spread it With honey or jam, then pour in the mixture. Bake fairly quickly for twenty minutes. Sprinkle with castor sugar, and serve with a sweetened white sauce.

then add the milk gradually, stirring all the time until thick and smooth. Add the breadcrumbs, fish, parsley and egg yolks. Remove from heat, stir in tho whisked egg whites, pour into a greased souffle case, and bake slowly for half an hour Creamed Sweetbread. —Lamb's sweetbread served this way is light and appetising. Wash the sweetbread in slightly salted water, then soak in fresh water for an hour. Put it into a pan of boiling water and boil for three minutes to blanch, then return to tho cold water. Cut the meat up small, put it into a pan with i pint stock or J pint of milk and water, and simmer gently for one hour. Then, letting it" go off the boil, add the yolk of an egg, seasoning, juice of half a lemon and a Bpoonful of cream. Serve hot on toast. Strengthening Liver.—When the convalescent is anaemic, liver is often recommended by doctors. It is easily digested stewed, and all the goodness remains in the gravy. Another tasty way is to cut £lb. sheep's liver into squares, and fry with two small sliced onions in a little dripping until browned. Pour away the fat. Next make a thick brown gravy, add the liver and onion, and gently simmer for one hour.