FOR THE INVALID

Wairarapa Times-Age, 22 June 1938, Page 4

FOR THE INVALID

TEMPTING TRAYS. Patience is the greatest asset when dealing with the convalescent who is tired of the sight of invalid dishes. The nurse must think up new ways of serving the same foods and be ready to remove them with a smile on her face if she finds that her labours have been in vain. Here are some suggestions for helping her to win the battle with her patient. Steamed Fish. Take Jib terakihi, John Dory or hapuka (filleted), lemon juice, seasoning. Wash and dry the fillets, season, with salt, pepper, and lemon juice, and place on a buttered plate. Cover with another plate and steam over boiling water for half an hour. Serve on a hot dish garnished with parsley and figs of lemon. Chicken Cream. Take 1 gill cream, breast of fowl after being used for chicken broth and taken out after a few minutes’ cooking, seasoning to taste. Rub the chicken through a sieve. Add the seasoning and gradually whisk in the cream until it begins to set. Pour into a small buttered mould, cover with buttered paper, and steam for thirty minutes. Serve very hot or quite cold. Fricassee of Tripe. Take Jib cooked tripe, 1 teaspoonful cornflour, a small piece of cooked onion, 1 gill milk, 1 egg-yolk, seasoning. Cut up the tripe in small pieces, chop the onion, and put both in a pan with the milk. Simmer gently for ten minutes. Add the seasoning and blended cornflour. Cool slightly and add the beaten egg-yolk. Serve with strips of toast. Steamed Chop. Take 1 mutton chop, maitre d’hotel butter. Trim off any superfluous fat. Place on a buttered plate, cover with another plate, and steam as for fish. Season and serve on a hot dish with liquid poured round, and with a small pat of maitre d’hotel butter. Egg Snow. Take J teacupful milk, 1 teaspoonful sugar, lemon flavouring, 1 egg. Whisk the egg-yolk and sugar together, add the milk and flavouring. Whisk the white and, fold in. Serve in a tumbler. Milk Jelly. Take 2 teacupfuls milk. 1 tablespoonful loaf-sugar, rind of J lemon. Joz gelatine. Dissolve the gelatine in the milk. Add the lemon rind and sugar, and stir over a gentle heat for a few minutes till the sugar and gelatine are dissolved. Strain and leave to cool, stirring occasionally. Pour into little moulds and leave in a cool place to set. If wanted quickly, place on ice. Sago Cream. Take 1 pint milk, 1 egg. 2oz sago, sugar to sweeten, a small piece of lemon rind, apricots. Warm the milk, sprinkle in the sago, and boil till clear. Add the sugar and lemon rind. Beat the egg yolk and add, and, lastly, fold in the stifflybeaten white. Remove the lemon rind and serve in little glasses topped with a tinned apricot.