APPETITES OF INVALIDS

Wairarapa Times-Age, 8 September 1941, Page 2

APPETITES OF INVALIDS

SOME TEMPTING DISHES. At almost all times of the year there are households where one of the most difficult problems is that of tempting the invalid's appetite, and at this time of the year, when the weather is so particularly cold, there are always some folk recovering from a bout of influenza or some other equally common and unpleasant complaint. Really it should not be a problem to tempt these invalids and bring them back to health and a good appetite. Here are a few suggestions which will rapidly solve any such difficulties. Chicken Cream. , Steam the breast of chicken until tender. Pass through a sieve and pound well. The meat can be bound together with 2 tablespoonfuls of white sauce, 1 tablespoonful of cream and 2 tablespoonfuls of melted aspic jelly. Turn into a' mould which has been lined with jelly. Steamed Liver. Take .lib liver and cut into slices, remove the skin, wash quickly in cold water and dry with a cloth. Place the liver in a small basin, sprinkle with salt and pepper, cover with a sauce and stand the basin in a saucepan of hot water. Cook until the liver has lost its red colour, then serve with vegetables or on toast. Light Baked Pudding. Take A pint milk, .1 pint breadcrumbs, loz castor sugar, 2 eggs, grated lemon or orange rind, loz butter. Method: Pour the milk over the breadcrumbs and leave to soak for 30 minutes. Separate the yolks from the whites of the eggs. Beat the yolks into the milk and crumbs. Add the sugar, rind and whites of eggs stiffly beaten. Turn into a well-greased piedish. Cover with little dabs of butter. Bake for 30 minutes in a medium oven.

Sweetbread Dish. Take 1 lamb's sweetbread, milk, salt and pepper, sprig of fresh parsley, loz butter, ■ loz flour, toast. Method: Wash and soak the sweetbread in salted water for an hour or two. Place in a pan and cover with cold water, then bring slowly to the boil. Drain off the water and dip sweetbread into cold water to cool, then remove all fat and skin. Cover with milk and flavour with salt, pepper and parsley. Simmer gently in a double saucepan or cook in a casserol in the oven for U hours with very little heat. Melt the butter in a saucepan, add flour and the milk from sweetbread. Stir well and bring the boil. Pour the sauce over the sweetbread. Steamed Fish Fillet. Take a small fillet of sole or other white fish. Butter a soup-plate. Place the fillet either flat or rolled on the plate and sprinkle lightly with salt and a few drops of lemon juice. Cover with another plate and place over a pan. of boiling water. Cook for 20 to 30 minutes according to the thickness of the fish. Serve with the creamy liquid which will run from the fish. If allowed a little sauce may be served with the fish. As a variation, the fish when cooked may be broken up with a fork and mixed with the liquid on the soup plate and then served on hot buttered toast or creamed potatoes. Milk Jelly. Take t pint milk, strip of lemcn rind, ioz gelatine, 1 tablespoonful water, loz sugar, 1 tablespoonful cream. Method: Simmer the lemon rind in the milk for 20 minutes and add the sugar, remove rind and leave milk to cool. Dissolve the gelatine in the water and mix the milk and gelatine when both are cool. Add the cream, stir and turn into a mould to set. Beef Tea. Take lib shin beef. 1 pint cold water, salt. Cut the meat into small pieces and remove all fat. Cook very slowly for one hour or longer, using a double saucepan. Strain carefully, pressing the meat to extract all the goodness. Leave to get cold so that any fat may be removed and heat again before serving. This is an excellent foundation for ether soups for the invalid. Veal tea may be made in the same way as beef tea. substituting a knuckle of veal for the beef.