Cookery for every household

Among the green vegetables, cauliflower, Brussels sprouts, spinach, lettuce (cooked), and asparagus should have the first choice. Sea-kale, celery, endive, Spanish onions, and leeks are all considered wholesome if well cooked, but it will be found that certain vegetables agree with one system and not with another. The root vegetables, such as carrot, turnip, parsnip, beetroot, and potato are not usually included in an invalid’s diet. 'When potatoes are given they must be very dry and mealy, or they may be sieved or given in the form of a puree. Rice, macaroni, spaghetti, and other forms of Italian paste form good substitutes for fresh vegetables, when the latter are not allowed. When vegetables are given they must be as fresh as possible, well cooked, and delicately served. They must be cooked until tender, and then served immediately and very hot. For directions for cooking the different vegetables (see under “ Vegetables ”). Among the most suitable recipes for an invalid diet may be quoted the following : — Asparagus ; Brussel Sprouts with Butter ; Cauliflower ; Cauliflower Souffle ; Celery, Stewed ; Celery with. Cream Sauce ; Endive, Stewed ; Endive with Cream ; French Beans & la Maitre d’Hotel ; Leeks, Stewed ; Lettuce, Stewed ; Onion, Boiled ; Onion, Puree of ; Potatoes, Boiled, Steamed, or Baked ; Potato Puree ; Potato Souffle ; Potato Snowflakes ; Rice, Boiled ; Sea-Kale with Cream Sauce ; Spaghetti, Stewed ; Spinach with Butter ; Spinach with Cream. INVALID MEAT DISHES Fowl, or rather chicken, comes about first in the order of digestibility, and the white meat of the breast and wings is more tender than the legs. Game is also good and forms a nice variety, but it should not be high. Pheasant, partridge, grouse, or woodcock are among the most suitable. The white meat of a turkey, or a tender young pigeon may also be given before butcher’s meat. Ducks and geese should be avoided, as they are too rich in fat. A young rabbit will sometimes form a nice change, but it is not considered of very much value in the sick-room, and requires very careful cooking. With regard to the other meats, mutton generally comes first in the order of digestibility in this country, and then beef. Young meats, such as veal and lamb, are not considered so digestible, and they are more difficult to masticate. Pork should never be given to an invalid, although bacon, if lightly toasted or well boiled or steamed, supplies a wholesome form of fat. Other salted meats should never be given. Of the internal meats, liver, kidney, and heart are too close in fibre to be digestible, but tripe and sweetbread are both light and nourishing, if well cooked. Brains are also light and delicate, but there is little nourishment in them. Boiling, grilling, steaming, and roasting are the best methods of cooking meat for an invalid. Stewing and frying are not so suitable. All white meats must be thoroughly cooked, although beef and mutton are sometimes more digestible if underdone. Warmed-up meats are not so wholesome as those that are freshly cooked. J lb. lean, juicy beef. £ oz. butter. | oz. flour. Beef Cream £ gill stock, or beef -tea. 2 table-sps. of cream. Pepper and salt.