1938-07-08 — Page 3

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THE CHINA MAIL, JULY 8, 1938.

Tempting Trays

Dishes For The Invalid

Patience is the greatest asset when dealing with the convalescent who is tired of the sight of invalid dishes.

The nurse must think up new ways of serving the same foods and be ready to remove them with a smile on her face if she finds that her labours have been in vain.

Here are some suggestions for helping her to win the battle with her patient.

STEAMED FISH

Take lb whiting, John Dory or bream (filleted), lemon juice, sea- soning.

EGG JELLY

Take 2 eggs, oz gelatine, lemons or oranges, 3oz lump sugar.

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Put into a saucepan the well- beaten eggs, gelatine, sugar sliced lemon (or orange) rind, and pint of liquid consisting of the juice of the two lemons (or oranges) and water. Stir continuously over gentle heat until the mixture thic- kens. On no account allow it to boil. Strain while hot, and allow to cool a little before putting into a mould which has been rinsed out with cold water.'

ARROWROOT CUP

Take 1 dessertspoonful arrowroot, castor pint milk, 1 teaspoonful

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Back-seat driving has been the cause of many a family upset, on the boiling milk gradually, stir

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HOT EGG NOG

Take the yolk of 1 egg, 1 tables- poonful castor sugar, 1 pint milk, 1 tablespoonful of brandy or whisky.

Beat the egg-yolk and sugar well together, add the whisky or brandy, and mix thoroughly Heat the 'milky-and when just on bolling point

pour over the other ingredients,... stirring well. Serve immediately.

EGG AND BRANDY

Take 1 egg, 1 tablespoonful brand- dy, castor sugar to taste.

or

Beat up the egg well, add sugar.

taste, a tablespoonful of hot cold water as desired, and a tables- poonful of brandy. Mix thoroughly, strain into a glass, and serve.

EGG FLIP.

Take 1 egg, 1 teaspoonful castor Gaugar; 1: glass port or sherry, e

Separate the white from the yolk of egg. Put the yolk into a glass with Bugár and stir until creamy.

Wash and dry the fillots, season sugar, grated nutmeg. with salt, pepper, and lemon juice, Put the milk, with the exception ring all the time, then put back into. Add the wine and mix well. Beat and place on a buttered plate. Cover of a tablespoonful, on to boil. Mix the pan and allow to cook for two up the white of egg to a stiff forth, with another plate and steam over the arrowroot and sugar into a or three minutes. Grated nutmeg and fold lightly into the mixture.

Serve immediately. boiling water for half an hour, paste with the remaining milk. Pour, may be sprinkled on top if liked. Serve on a hot dish garnished with parsley and figs of lemon.

CHICKEN CREAM

Take 1 gill cream, breast of fowl after being used, for chicken broth and taken out after a few minutes' cooking, seasoning to taste.

Rub the chicken through a sieve. Add the seasoning and gradually whisk in the cream until it begins to set. Pour into a small buttered mould, cover with buttered paper, and steam for thirty minutes. Serve very hot or quite cold.

STEAMED CHOP

Take 1 mutton chop, maitre d'hotel butter.

Trim off any superfluous fat. Place on a buttered plate, cover with another plate, and steam as for fish. Season and serve on a hot dish with liquid poured round, and with small pat of maitre d'hotel butter.

EGG SNOW

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Take teacupful milk, 1 teaspon- ful sugar, lemon flavouring, 1 egg. Whisk the egg-yolk and sugar to- gether, add the milk and flavouring. Whisk the white and fold in. Serve in a tumbler.

MILK JELLY

Take 2 teacupfuls milk, 1 tables- ponful loafsugar, rind. of % lemon,

oz gelatine.

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Dissolve the gelatine in the milk. Add the lemon rind and sugar, and stir over a gentle heat for a few minutes till the sugar and gelatine are dissolved. Strain and leave to Pour cool, stirring occasionally. into little moulds and leave in a cool place to set. If wanted quickly, place on ice.

INVALID FRUIT PIE

Take lb stewed apples or pears (sliced very finely), sugar to taste, 1 egg, 1% gilla milk, spongecake, a squeeze of lemon.**

Line a dish with slices of sponge- cake, Stew the fruit and flavour with the lemon juice and sugar to taste. Add alternately a layer of fruit then a layer of sponge-take, finishing with sponge on top. Make a custard by bolling the milk with a little sugar, then add the well- beaten egg. Do not allow the cus- tard to boil after the egg is added. Stir over a low gas until sauce coats Pour over the ple and bake in a moderate oven. ly browned 14 Sprinkle:

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