Middle class cookery book

etc., aside from the fire and let it cool a little; then add gradually to the stiff egg froth. Beat all together until quite stiff; this generally takes from twenty to thirty minutes. Dip a tin or china mould in cold water, then fill with the mixture, which should stand at least half an hour before being used. If preferred, this may be made with oranges. The gelatine melts more quickly if it is previously soaked in the cold water for an hour. This is a good way to use up the whites of eggs left from making a sponge-cake. Water Icing J lb. Icing Sugar | 2 Tablespoonfuls Cold Water Mix together till quite smooth, and put it on a cake with a spoon, letting it lie where it falls. CHAPTER XYI DISHES FOR INVALIDS Directions for preparing food for the sick-room will be found in the School Cookery Book, edited by C. E. Guthrie Wright. The dishes given in this chapter are suitable for persons recovering from illness, or for chronic invalids. In preparing food for the sick, all strong flavours should be avoided, pepper, herbs, and spices should be used sparingly, and only after it has been ascertained that the invalid may take them. Simple puddings will be found among those given in Chapter XIII., which can be varied to suit the taste of invalids. Many persons, who when in health have a great liking for sweet dishes, turn from them with chap, xvi DISHES FOR INVALIDS 185 disgust when ill. It is wiser, therefore, to omit the sugar from a pudding, etc., or to put in a very small quantity, and leave it to be added according to the patient’s taste. There is one point in the preparation and serving up of food for the sick-room that cannot be too often insisted upon, viz. the extreme cleanliness and neatness of all con- nected with it. No trace of fat should appear on the soup or broth ; no appearance of smoke on the milk, puddings, or toast.1 Every cup, plate, and glass, etc., should be bright to the eye and clean to the touch ; the gravy or sauce round the meat, etc., should never leave a mark on the edge of the dish. The table-linen should be spotless and free from creases, and the dishes made to look as dainty and tempting as possible. A large plateful of food should never be placed before an invalid, and it is better to make a small separate pudding, etc., for him, than to send up a piece cut from a large one. Half- emptied glasses and plates should never remain in the room ; even fruit should not be left within the constant sight of an invalid, on the plea that the sick person may “ fancy it by and by.” It must not be forgotten that food which has been long in the sick-room (especially in cases of infectious disease) becomes unwholesome and unfit for food. Potatoes and other vegetables should be simply and thoroughly cooked, and served without sauce, unless it is allowed by the doctor. Stewed Sweetbread J oz. Butter i Teaspoon ful Corn Flour 1 Small Bunch Sweet Herbs £ Teaspoonful Salt Pinch of Pepper the sweetbread ; trim it free from skin and 1 See rule 10, p. 43. 1 Sweetbread 1 Gill Good White Stock i , , Cream 4 or 5 Mushrooms Wash 186 MIDDLE CLASS COOKERY BOOK PART n