TO TEMPT THE PALATE.

Waikato Times, Volume 121, Issue 20260, 31 July 1937, Page 19 (Supplement)

TO TEMPT THE PALATE.

DISHES FOR CONVALESCENTS. Calf’s Foot Jelly.—lngredients: One calf’s foot, one quart of milk, one bay 1 leaf, a strip of lemon, one well-beaten egg, sugar to taste. Parboil the calf’s foot, cut it into small pieces and put it In a large jar. Cover with milk, put it in the oven and stew until the foot will break at a touch; then add the bay leaf, lemon and sugar to taste. Strain while hot, then beat in the egg ; and allow to set. j Baked Sweetbread.—Take a calf’s ! sweetbread and pour over it some boiling water and allow it to soak. Then skin it, and boil it in milk for about an hour. Grease a pledish and lay the sweetbread In It, put little dabs of butter over It. and a little pepper and salt. Cover with breadcrumbs and a little more butte’r, and cook in a hot over for fifteen minutes —or until | nicely browned. j Beef Toast.—Shred very finely two i or three ounces lean beef, put it in a saucepan with half an ounce of melted i butter and cook until it Is tender. Sea- ' son with a little salt. Plsce on butj tered toast. I Milk Jolley. —Put half-pint of milk i Into n pan with a strip of lemon peel | and 1 * oz. castor sugar, bring it. nearly I to boiling point remove the pan from j the fire, strain in *oz. gelatine, previously melted In half-gill of water.