FOR THE HOUSEHOLD.

Timaru Herald, Volume CI, Issue 15505, 16 November 1914, Page 11

FOR THE HOUSEHOLD.

RECIPES. INVALID DISHES. Variety, within the li ivts permitted by the doctor, is, of -a. great essential in invalid's dietaries, hence, haying given certa.n foods- which are suitable, the next thing is to serve these with as.much change as possible, and many of us will he wanting to know the best way of preparing invalid dishes. ..-.<;.,- ■' - : «. . ■ Thus when white fish, is permissible it may be served steamed with white sauce one day, as poached balls, or quenelles the nest, and, if potatoes are allowed, as a steamed fish pudding the next. ' Steamed Fish with Sauoe. —Prepare this in the usual way, and steam m a basin (cohered down) in a. saucepan of boiling water, or between two plates over the sauqepan, sprinkling the fish slightly with salb and lemon juice, and cooking with a little butter. If a flounder is chosen fillet it, and roll each fillet with the skin inwards, tying the rolls with cotton. Put the bones and trimming into a saucepan for as long a time as possible before cooking the fish, just cover with cold milk and water, and-simmer gently. While the fish is cooking melt £oz ' butter in. a saucepan, add -Joz flour, stir well, and cook for a few minutes; add a good tea«upful (between a-auarter and ahalc pint) of the milk stock from the bones,-etc., and let it simmer for four or five minutes. Put the fish on a. hot plate, and pour the sauce over it. Garnish with parsley 'or sliced lemon, and serve with thin bread and butter, or, if allowable, well-mashed. potatoes. Poached Fidh Balls or Quenelles. — ; Pound 3oz of cooked white fish, removing all skin and bones. Cook a good tablespoonful of white breadcrumbs with |oz butter and about one and ahalf fcablespoonfuls of milk, a little salt, and a dust of pepper if allowable, in a sauoepan over the fire for a few minutes, or let it simmer by the side for ten minutes and let it get cool. Mix with the fish, pounding together well, then add a beaten egg. Make up into small balls, or else use two desertspoonfuls dipped in,boiling water and form into egg shapes, and drop into boiling water. Poach for ten minutes, and serwe at once.

Steamed Fish Pudding.— Shred or pound about 3oz of cooked fish, and season with salt and a litfcZe pepper if allowed. Melt ,Joz of butter in a saucepan, add the fish and som© fresh boiled and /mashed potato, and mix .well. Stir in an egg beaten and -mixed with about one and a-half tablespoonfuls of milk. Turn into a small mould, and steam for about three-quarters of an- hour. Turn out and serve at once. Really tasty mutton broth will be appreciated when the rather insipid plain variety may giv e place to something less simple. To make it, cut up H» of neck of mutton (scrag end), trimming off all the fat, and put into a stewpan with a small carrot and onion, both cut up, two or three pieces of celery, a tablespoonful of rice, and •pepper, and a quart of cold water, and cook gently for th§ee hours, tfnen set on one side to cool. When cold nemove any fat which may have set on top, strain and use as required. If permitted, a little of the meat cut into small dice, and a little finely-chopped parsley may be added to the required quantity of broth, and warmed with it. Beef Tea' Custard is often appreciated by an invalid,who has tired of the e t/H 61 - To maike &> P OUr a cupful of beef tea over a well-beaten egg, see that it is seasoned properly, and either cook in a little dish in a slow oven, or in a mould with buttered paper over, and 6team until set, which will be in a short time if the beef tea was warm, about 15_mm-ate3. Mutton, chicken, or veal broth, if made strong enough, may be turned into eavoui-y custards in Uhe same way. Beef Tea Jelly.—Steep a good £oz ol gelatine in, water till quite soft, melt it in a small saucepan with a little ■water, add nearly half a pint of beef tea (removing from the fire), and when tiiorougn.y mixed pour into a small wet mould, and leave in a odd place to set Beef Tea Pudding.—Pour a cupful of hot beef tea (i.e., half a pint) over about half that quantitv of white or brown (if allowed) breadcrumbs, and leave for a short time. Beat up an egg, and when the crumb mixture has cooled, add it, mixing well Either bake m a rather slow oven, or steam as m making the custard.