DAINTY DISHES FOR AN INVALID.

New Zealand Graphic, Volume IX, Issue 11, 12 March 1892, Page 259

DAINTY DISHES FOR AN INVALID.

By

Anna Alexander Cameron.

Woe to the invalid who is fretted and disappointed by the recurrence of ill-prepared food ! His recovery is by that much retarded, for there is wear and tear of mind as well as body. The food given to a patient is often of more importance in his treatment than the medicines, and yet it frequently happens that careful thought is not given to it. There is, for instance, nothing more unappetizing, both in appearance and flavour, than some of the editions of chicken soup imposed upon unfortunate invalids. There is only one way to make it properly, but a legion of ways to make improperly. The chicken should be nice and fat. If that be the case it matters not whether it be the great-grandmother or a young pullet. My own preference is always for the pullet; but that is a question of taste, and the grandmother, when in proper condition, serves a very good purpose, and makes more soup, one-half of such a fowl being sufficient to make a pint of very nice soup. The chicken should be carefully cleaned, and thoroughly washed. Divide it in half, allowing to each half a giblef Cut up all of the joints of the half you are going to use, and break all of the bones. Put it on in three pints of water and let it boil steadily until it is reduced to one pint. From time to time after it begins to boil, skim it carefully so that no atom of scum is left on it. About ten minutes before removing it from the fire, throw into it a small sprig of thyme and one or two sprigs of parsley, and season to taste with salt. Unless herbs are objected to, they make the soup much nicer. When removed from the saucepan skim off all of the grease, and strain out the meat and herbs and serve the soup clear. If admissible and preferred one tablespoonful of raw rice may be added to the soup when first put on to boil. The rice should be thoroughly done, and when the soup is done, lemove the meat and herbs, but do not strain out the rice. If bread is allowed serve with this soup tiny squares of toast. Cut from a loaf of white bread a slice three-quarters of an inch thick, trim off the crust and cut the bread into half-inch squares. Set them in the stove for a few minutes until crisp and a pale brown. These are very tempting little devices to have on a flagging appetite which would disappear at the thought of bread in any other form. When meat is permitted, chicken steak is very appetizing and nice. Here one must insist on the pullet; the grandmother will not do at all. The breast of a fat, tender pul et will make two steaks. One is sufficient for an invalid who is just beginning to eat solid food, but both can be very readily dispatched by one whose appetite is returning in ‘seven-league boots.’’ After separating it from the body divide the breast lengthwise and cut out the bone. Beat it slightly with a steak hammer to flatten it, and lay it on a well greased gridiron, over bright coals. Turn from side to side until nicely browned and quite done, though not at all burned. Remove to a hot plate and put on it a piece of

fresh butter the size of a walnut: butter both sides well, sprinkle on a little salt and pepper, if it is allowed, and it is ready for the eater. If sweet things are not objected to, rusk sliced about half an-inch thick and toasted a pale brown, will sometimes be found a pleasing and light supper, taken with a cup of tea or cocoa. There are such nice and delicate preparations of the latter on the market now. Very tempting crackers are made as follows : Into half a pint of Hour rub thoroughly a piece of lard the size of a guinea’s egg, mix to a rather stiff dough with cold water or sweet milk ; knead smooth, break off in small pieces the size of a nutmeg, and roll into a round cracker that is no thicker than letter paper. Prick all over with a fork and bake in a quick oven a light brown. They must be carefully watched while cooking as they burn very readily, and are worthless when scorched. They are identical with the • wafer ’ of olden times, only this new addition of it is cooked in a pan, while the others were cooked in ‘ waferirons.’ Persons troubled with indigestion can eat these crackers when all other forms of bread seem indigestible. For an invalid there is nothing nicer than tender loin steak, if it is properly made. Cut the steak three-quarters of an inch thick. Have ready some bright coals, and when the broiler is hot, grease it with pure lard and lay on the steak. Turn from side to side as it cooks. Warm a plate, and when the steak is sufficiently done—by which I mean it is as rare as the invalid will eat it—lay it on the plate, sprinkle with salt and put on both sides a piece of nice fresh butter the size of a walnut. The plate must not be really hot, or the butter will get oily. Chop the steak with the knife while putting on the butter, and in that way it will absorb it. This steak is very nutritious and delightful. Batter cakes make a very pleasant variety if properly made and cooked. Made according to the following receipt they are delicious : Take one gill of grated biscuit crumbs and put to soak in one gill of sweet cream. When perfectly soft, add one gill of sifted flour, salt to taste, and one tablespoonful of melted butter. Beat a fresh egg very light, white and yolk separately, and stir into the butter which should be as thin as buttermilk. If more cream or sweet milk is needed stir in enough to thin it properly. Have ready a hot griddle, grease it slightly with sweet, pure lard, or rub over it lightly a bit of fat pork. Put one large spoonful down for each batter cake and cook a pretty brown on both sides. Watch closely and turn just in time, or they will scorch. Serve immediately on a hot plate, and butter with fresh butter. Never let there be any grease standing on the griddle, but put on only enough to prevent the cakes sticking, thus you avoid the very objectionable taste of fried grease.