THE COOK’S GUIDE.

Timaru Herald, Volume CXXV, Issue 17773, 8 October 1927, Page 10

THE COOK’S GUIDE.

OUR INVALID RECIPES. When cooking for invalids make nothing in large quantities. The quantities given here are usually small, in many instances just sufficient for one meal. In the case of soups and jellies, and such like, the amount may be a little larger, as dishes of this kind can generally be served twice with perhaps a little alteration. Fried or Grilled Roe.—Cut some cooked roe in slices half an inch thick, lay them in a greased frying pan with some small pieces of butter on the top, and brown under the griller of a gas stove, turning the pieces once; or heat some butter in a frying pan put in the roe, and fry until brown on both sides. Rice and Tomato Soup.—One and a-half pints mutton, veal, or chicken broth, 1 dessertspoonful rice, 3 fresh tomatoes, a little salt. Put the broth into a clean lined saucepan, with the rice well washed and the tomatoes wiped and cut in slices. Boil slowly for \ an hour', stirring occasionally. Then rub through a hair, or fine wire sieve. Heat again, season to taste, and it is ready for serving. A little cream may be added.

Tapioca or Sago Soup.—Make in same way as rice soup, using tapioca or sago in place of rice. Shred Cabbage.—Trim and wash. a fresh young cabbage and let it lie in cold water for i an hour. Then rinse, drain and cut it across in fine shreds. Throw these into a saucepan of boiling salted water, and cook quickly until tender. Drain again, and press out all the water. Reheat chbbage with a tablespoonful of cream, or white sauce, and add pepper, a pinch of nutmeg, and more salt if necessary. This will be found very tender and delicate. Creamed Turnips.—Boil some turnips until tender and rub these through a sieve or vegetable presser. To 1 cupful of this puree add 1 tablespoonful of cream, seasoning to taste, and a small piece of butter. Heat all together in a saucepan, beating the mixture well, and serve very hot.