INVALID COOKERY

Dominion, Volume 4, Issue 1026, 16 January 1911, Page 9

INVALID COOKERY

UP-TO-DATE DAINTIES THAT ARE : EASY TO DIGEST.' '••'There'- is-;a welcome \variety to-day in invalid .cookery,-arid tho everlasting beef tea, mutton broth, and calf's foot jelly of yore aro given in alternation with fruit delicately, prepared, _ and with eggs, not merely beaten up with sherry or brandy, but servedwith a difference. Eggs for the invalid should not be boiled, but cooked at a temperature about forty degrees below tho boiling point of "water, and wjll be found, more digestible treated in this way. Into a pint of boiling'water drop an egg, and. remove at once from .the heat. The boiling'water 1 will bo. cooled immediately by tho egg. It is lightly cooked at the end of six niin- . utes, and will be more like tha usual boiled egg in nine minutes. The white will be quite tender. Drop the egg gently 011 toast, and'it'will be far more wholesome than a-poached egg. Egg lemonade,'' made iu. tho following way, is.very appetising. Beat one egg until thick and 1< 111011 coloured, add 0110 or two tablespoons of sugar and beat again, add one cup of milk, and beat yet again. a. delicate! glass'and grato nutmeg 011 top and serve. Nutmeg -supplies:a little nerve stimulant and will be found excellent grated 011 top of a cun of hot milk, that is if tho stomach is able to bear the latter. 'For peach foam' take a cup of -fresh peach pulp, or tiny .bits of fresh peaches, half a cup .of powdered sugar, and the white of 0110 egg. Put into a glass bowl and beat with a silver fork, until the foam is perfectly smooth, velvety cream. Tho careful cook devotes something like thirty minutes to the process. Grape foam, 011 the other hand, is not stirred. Put into a glass two tablespoonfuls. of strained grape juice; add to this a stiffly beaten egg white, and a little scraped ice. Sprinkle with powdered sugar, and serve at once. • ■ ■ • All orange drink (cold). Put one quart of strained orange juice and half a cup of sugar over tho lire, moisten two dessertspoonfuls of arrowroot in cold water and add'to the juice when scalding hot; stir till clear, remove and cool. Add 0110 tablespoonful of curacoa, aud serve very cold. . • ' .Milk'prepared with an addition of a little oatmeal or barley water, strained and served in a glass with a pinch of ■soda and another of salt, should bo hot,, but not boiled, and is easily digested — "Daily Mail."