FOR THE INVALID

Wairarapa Times-Age, 1 August 1939, Page 10

FOR THE INVALID

SOME DAINTY DISHES. Invalid Egg Jelly. Take 2 eggs, loz gelatine, 3oz lump sugar, 2 lemons or oranges. Put into a saucepan the well-beaten eggs, gelatine, sugar, sliced lemon (or orange) rind, and one pint of liquid consisting of the juice of the two lemons (or oranges) and water. Stir continuously over a gentle heat until mixture thickens. On no account allow it to boil. Strain when hot and allow to cool a little before putting into a mould which has been rinsed out with cold water. Steamed Fillets of Whiting. Take 2 whiting fillets, white sauce. Have the whiting filleted and the fillets skinned. Roll them up, place on an enamel plate, and stand over a saucepan of boiling water. Cover the fish with a buttered paper and a basin and steam. When cooked the flesh will be quite white. Serve with plain white sauce. Fish Scallops. Take 1 cupful cold fish, 2 medium potatoes, loz butter, 1 dessertspoonful anchovy essence, pepper, | teaspoonful chopped parsley, | gill milk. Wash, peel, and boil the potatoes. Chop the fish, first removing the skin and bones. When potatoes are tender drain off the water and put the pan over a low gas. Mash the potatoes with a fork and stir in the fish, anchovy, milk, pepper, and half the butter. Beat this mixture till smooth, put it into greased scallop shells with dabs of butter on top. Brown the scallops under the griller and sprinkle with parsley. Serve with thinly-sliced brown bread and butter. Steamed Chop. Take 1 mutton chop, maitre d'hotel butter. Trim off any superfluous fat. Flace on a buttered plate, covei’ with another plate, and steam as for fish. Season and serve on a hot plate with the liquid poured round, and with a small pat of maitre d’hotel butter. Maitre d’Hotel Butter. Take 4oz butter, a little chopped parsley, seasoning, teaspoonful lemon juice. Cream butter and seasoning and choppecj dry parsley. Add lemon juice drop by drop. Form into little pats. 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 them 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. Poached Egg on Toast. Toast a slice of bread, butter it, and keep it warm. Break the egg carefully into a cup, being careful not to break the yolk. Put some water into a small frying-pan, add a little salt and lemon juice, and boil, then draw aside. Poulin the egg and cook gently over a low burner for a few minutes until the white is set, keeping the pan slightly tilted at first. Lift up with a fish slice, and drain off the water, then serve on the toast