Instruction in cookery (Methuen's text-books, Thompson)

In this last lecture almost any dishes which are digestible and not highly seasoned may be introduced, and for the typical demonstration I have indicated four which I always find are great favourites with people whose appetite is returning. Chops may also be given grilled with a really well-roasted potato and some properly made bread sauce. In demonstrations such as the above a great deal may be done by having the recipes typed out beforehand, and these sold at a moderate sum at the end of the course. Very few people can carry an immense number of recipes in their heads, even when they are constantly cooking. Most people will agree that nurses form a keenly appreciative audience, and many of them may find that a thorough knowledge of invalid cooking is of inestimable value if they either intend to take up private nursing or to embark on the more lucrative undertaking of a nursing home. Of course, the above-suggested syllabus in no way exhausts the subject of invalid cookery, but it claims to be fairly representative of the different kinds of diet required. RECIPES FOR THE DISHES FOR DEMONSTRATION Baked Flour — Place a sheet of white paper on to a baking tin. Spread some flour on this, and place in the oven till a pale fawn colour all over. If it shows signs of browning at the edges, remove the flour and spread it evenly again. Rub it carefully through a fine wire sieve. Mix 2 teaspoonfuls with a little cold milk, and place the amount necessary to fill a small teacup in a white pan. Warm this, and mix it with the flour and cold milk. Return all to the pan and boil up. Strain and serve. Beef Tea— Place about £ lb. of shin of beef cut up finely into about J pint of cold water. Allow this to stand for i hour. Place in a jam jar, and stand it in a pan of boiling water. Cover up closely, and allow to cook for 5 or 6 hours. Strain, and give to the patient when desired. A little salt may be added. Raw Beef Tea — £ lb. steak, £ pint of cold boiled water, pinch of salt. Scrape the meat down the grain as fine as possible. Put in a jar, and pour on the water. Cover closely, and allow it to stand for 2 hours. Strain it, add the salt, and serve in a covered invalid drinking cup or a coloured glass. Wine Jelly — Put £ oz. of gelatine in a pint of water the night Tefore making the jelly, with the thinly-pared rind of 4 lemons. Add 12 oz. of sugar. Squeeze into a pint measure the juice of 4 lemons, a glass and a half of brandy, and some orange flavouring, and fill up with sherry or marsala. Place in a delicately clean brass pan. Beat the whites of two eggs very stiffly, and beat into the jelly. Boil up for a few minutes. Pass through a jelly bag wrung out of boiling water. Pass through again if it is not clear, and put into a clean mould just rinsed with cold water. Turn out by just dipping the mould in boiling water for a second or two. Gluten Bread — 1 lb. gluten flour, 4 eggs, 1 oz. butter, 1 oz. yeast, about £ pint lukewarm water. Put the yeast into the warm water when liquid. Work it into the flour. Add the eggs well beaten and the butter melted. Knead till quite smooth. Put in a warm place and allow to rise 1 hour. Shape it into loaves, and allow to rise 10 minutes. Bake in a moderate oven for 1 hour. Almond Meal Biscuits — Mix 4 oz. almond meal,