Invalid Cookery

Kai Tiaki : the journal of the nurses of New Zealand, Volume II, Issue 2, 1 April 1909, Page 71

Invalid Cookery

BEEF-TEA CUSTARD. One gill of beef-tea, 2 eggs and taste of salt. Put the yolks of two eggs and the while of one into a basin. Pour on them a gill of cold beef-tea, and whisk all well together. Pour the mixture into a buttered cup or jar, tie a piece of paper over it, put it to stand m a saucepan of boiling water ; but do not let the water come over the paper. Let it simmer \ of an hour, the water must not keep boiling or the custard will be spoiled. Take the cups out of the saucepan, remove the paper, dip a knife into boiling water, slip round the edge of jar, and turn the whole out on to soup plate. Chicken broth or clear soup can be used m this way equally as well. The writer has succeeded m getting a patient to take eggs this way, when they couldn't otherwise. BEEF-TEA WITH OATMEAL. Two tablespoonsful oatmeal well mixed with 3 tablespoonsful of cold water. Add 1 pint of strong, boiling beef-tea ; boil all for 5 minutes stirring well, and strain through a hair-sieve.

SOUD TEA. One tablespoonful of gelatine, 1 pint of milk, 2 tablespoonsful strong tea, 1 tablespoonful sugar. Melt the gelatine m the milk over the fire. Add the sugar, mix all together, then strain, and pour into moulds. To be eaten cold. Coffee or cocoa may be used m the same way. MINCED CHOP. One mutton chop, 1 tablespoonful bread crumbs, 2 tablespoonsful water, salt and pepper, small piece of butter. Method : Shred the lean part of the chop, put it into a small pan with the water, breadcrumbs, butter and seasonings. Simmer for ten minutes, stirring all the time. Serve on toast. If liked, \ teaspoonful of mushroom ketchup or sauce may be added. PEPTONISED OYSTERS. Tak' half a doz. larg_- oysters with their juice, and \ pint of water. Hat m saucepan until they have boiled briskly for a few minutes. Pour off broth and set aside. Mince oysters finely and reduce to paste

with a potato masher m wooden bowl. Now put the oysters m a glass jar with the broth and add : Liq. pancreaticas, 2 teaspoonsful ; soda bicarb., 15 grains. Let the jar stand m hot water or a warm place, temp. 115 deg., for 1| hours. Pour into saucepan, add pint of milk. Heat to boiling point slowly. Flavour with salt and pepper, serve hot. A very few pieces of oyster will be undigested, but will not be found unacceptable to the stomach except m rare cases. The milk will be sufficiently digested if heated gradually. BROILED CHICKEN. One small chicken, 1 oz. butter, pepper and salt. Prepare a young chicken for roasting, split it down the back and lay it open. Take only half at a time. Rub the piece of chicken over with a little butter to keep its skin from cracking, and season with pepper and salt. Grease the gridiron, and make it thoroughly hot. Lay the chicken on it, with the cut side down to begin with, Broil either on the iron or before a clear fire for half an hour. When cooked, lift on to hot plate and rub the rest of the butter over it. Serve with rolls of bacon. CHICKEN SOUFFLE. Breast of chicken, 1 gill cream, 1 egg, \ oz. flour, salt and pepper. Skin the breast, chop finely, and pound well m mortar. Melt the butter, stir into the flour and a tablespoonful of cream. Let it come to the boil. Pour it over the pounded chicken ; and seasoning ; pound together, and rub through wire sieve. Switch rest of cream till stiff ; mix gently with other ingredients. Butter some cups ; half fill with mixture ; cover with kitchen paper, and set m stewpan half full of boiling water. Steam for 15 minutes. Serve with white sauce.

The following course of instruction has been arranged by the Auckland Hospital Board for the training of that school. The sisters and staff nurses are also to take advantage of the course, which will be most valuable for them m their after work. The classes have already commenced * — INSTRUCTION IN COOKERY fOR NURSES OF THE AUCKLAND DISTRICT HOSPITAL. The course should consist of at least eighteen lessons, each of two and a-half hours duration. The number of nurses to attend

at each lesson should be not less than six, nor more than fourteen. The cost to the Board for eighteen lessons would be £18. The classes would be held at the cookery kitchen of the Newton Manual Training School, Upper Queen St., on Wednesday or Friday evenings, from 7 to 9.30. It would thus be possible at the present time to hold not more than two classes per week. syllabus. The course would include lectures, demonstrations and practical work. Food, and its functions ; the preparation of food ; its five principles ; nutrition ; digestion. Invalid Drinks : Such as toast -water, barley water, milk, lemonade, egg-flip, rice-water, sterilised milk, etc. Beef juice, beef-tea, and various broths. Jellies : Such as wine, lemon, orange, chicken, coffee, restorative, etc. Toast : Such as milk, cream, egg, vermicelli, sippets, croutons, etc. Soups : Such as oyster, chicken, potato, cream of celery, cream of rice, beef, tapioca, chicken ponada, consomme, apple, etc. Fish : Preparation when is season ; broiled, boiled, steamed, fried. Poultry : Various methods of boiling and roasting. Sweetbreads : Brains, chops, steaks, etc. Custards, creams, puddings, blanc-manges, etc. Eggs : Various methods of cooking omellettes, etc. Cooked fruits, bread, cakes, etc. The feeding of children and infants ; humanised milk, etc. Diet lists for the sick ; liquid diet, and convalescent's diet. Serving of food for invalids ; tray decoration ; intervals of feeding.