FOR THE INVALID

Wairarapa Times-Age, 5 October 1938, Page 10

FOR THE INVALID

SOME SAFE DISHES. Barley Beverage. Three tablespoons barley, 2 tablespoons sugar, juice 2 oranges, juice 1 lemon, 6 cups water. Wash barley, place in a large vessel, add the sugar and rind of lemon and oranges, pour over the boiling water. Cover and allow to stand till just cool. Strain, add the juices, and place on ice till very cold. Beef Tea. Half a pound lean beef or steak, half pint cold water, one-eighth teaspoon salt. Remove all fat from meat. Shred meat finely across the grain. Put into a basin with the salt and cover with water. Cover with muslin or a lid and allow to stand ? hour, or till the liquid is a reddish colour. Place in a double saucepan and bring slowly to heat, but do not boil. Serve in a hot cup with sippets of toast in the Steamed Custard. One pint milk, 2 eggs, 2 dessertspoons sugar, essence, nutmeg. Beat eggs well, add sugar, milk and.essence. Pour into a plain buttered'mould, cover with greased paper and steam slowly about half-hour. When cooked, sprinkle with grated nutmeg. Tapioca Cream. One tablespoon tapioca, | pint milk, 1 egg, vanilla, 1 tablespoon sugar. Wash the tapioca and soak in the milk for 2 hours. Place in a double saucepan and cook slowly till the tapioca is clear, then add the beaten egg and sugar and cook a few minutes longer. Add vanilla, turn into mould till set. Serve cold. Steamed Flounder. Flounder, J pint white sauce, chopped parsley, slices lemon, carmine colouring. Fillet the flounder, wash in salted water (make stock of the bones and use for sauce), grease a swiss roll tin, fold fish in half, dark side down, sprinkle with salt and cayenne, squeeze lemon juice over, pour a little water into the tin, cover with greased paper. Bake in a moderate oven till fish is cooked. Make sauce and colour a pale pink. Lift fish on to a hot dish and pour sauce over. Garnish with finelychopped parsley and thin slices of lemon. Invalid Soup. Three ounces fillet of veal, 1 pint milk, salt, loz. rice, chopped onion. Cut veal into very small pieces and wash rice well. Put into a saucepan with milk and a little chopped onion and salt. Allow to barely simmer for three hours. Strain and reheat without boiling, otherwise the soup is apt to curdle. The soup should be of the consistency of a thick cream. Serve in a small bowl with sippets of toast.