FOR THE INVALID

Wairarapa Times-Age, 12 December 1939, Page 10

FOR THE INVALID

SOME INDIVIDUAL DISHES. Invalids, particularly during convalescence, need attractive meals to tempt the appetite, and individual dishes should always be served. A sponge tart or a cold dessert can be prepared as an alternative to a poached egg, when eggs are allowed. Here are the recipes:

Sponge Tart. Take 1 apple, slices sponge cake. 1 egg, 1 teaspoonful castor sugar. 1 gill milk. 2 teaspoonfuls granulated sugar. Bake the apple till very soft. Take out all the fruit and place in a small dish. Put some slices of sponge cake on top. Make a custard with the milk, egg-yolk, and a little sugar. Pour over the apple and sponge cake. Whisk up the egg-white with one teaspoonful of castor sugar and pile on top of the pudding. Place in a cool oven and bake till set and slightly brown. Serve hot or cold. ■ A Cold Sweet. Separate the yolk and white of an egg. Add one teaspoonful of castor sugar to the yolk and whisk until thick and creamy. Dissolve one sheet, of leaf gelatine in a tablespoonful of hot water and strain into the yolk, then, when beginning to set, whisk the I egg-white to a stiff froth and fold in | lightly. Add a few drops of vanilla or' orange essence, then turn into a small glass dish to set. Before serving decorate with glace cherries.