The St. Mungo cookery book

Joint the chicken, and stew gently with a very little .salt till tender, in sufficient water to form a jelly when the chicken is cooked. Then take the white meat and pound well in a mortar or bowl with a wooden spoon. Pour the strained liquid over, set in a wetted mould. Given in teaspoonfuls, in cases of extreme weakness, it is wonderfully efficacious. F. B. G., London. CONVALESCENT BEEF TEA. i lb. lean beef. I carrot. I turnip. Thin slice of scalded onion. A blade of mace. A sprig of herbs. Marjoruni. I sprig parsley. Salt and pepper. Prepare beef as usual, wash very well. Put into a jar and cook as ordinary beef tea. When ready, strain and serve. F. B. G. CREAM CHICKEN. The breast of a fowl. [ Small leacupful of cream. Pepper and salt. Pound the raw chicken in a mortar or bowl, then rub through wire sieve. Put it into a small basin with a little salt and pepper, beat it up with a fork for a few minutes, adding the cream very gradually until it is quite light. Wet a small mould and put it in. Cover with a piece of paper, and poach in boiling water for 20 minutes. M. B., Manchester. DISH FOR AN INVALID. Take about 2 oz. of the breast of roast fowl, mince very fine, season lightly with salt and pepper. Boil i oz. of macaroni first in water until soft, cut into small slices and boil in teacupful of milk for 10 minutes, stir in the minced fowl, beat up an egg and add to the mixture. Stir over the hot plate until thick, pour into a mould or basin. It can either be eaten cold or a slice cut off and warmed for the invalid. This preparation is very nourishing and easy of digestion. Emma M. Millar, 14 Fettes Row, Edinburgh. EGG FOAM. White of I fresh egg. A pinch of salt or a little Milk. sugar. Put milk on to boil in a wet, covered pan. Beat up the egg very stiff, add seasoning and beat again. A little nutmeg may be allowed. When the milk boils, lift into it a spoonful of the white, and keep turning till it has risen high. More than one may be done at a time. Drain on to a nice dish and serve at once with perhaps a little sugar and one or two fingers of dry toast or a plain biscuit. Jean Lambie, Edinburgh. EGG JELLY. By kind permission of ]. !k. Q. Cox, Ltd. I oz. of Cox’s gelatine. I pt. of water. Well-beaten yolks of 4 eggs. Soak the gelatine in the water for about 10 minutes, 3 ozs. of sugar. The grated rind and juice of I lemon. Then place them in a stewpan with the sugar and lemon, and stir over the fire until the mixture almost comes to simmering point. Have ready the well beaten yolks of the eggs in a basin, and add to them the contents of the stewpan. Return to the pan and stir over the fire for a few seconds, but do not let it boil. AVhen nearly cold, strain into a mould previously wet with cold water. If wanted for an invalid, set in little moulds, in order that it may be served in conveniently small quantities, so essential in sick room cookery. This is a soothing drink in a liquid warm state. EGG SNOW. 1 1 teaspoonful sugar (to taste). 1 tablespoonful milk. Orange or lemon juice. Put the yolk into a small basin, the white on a plate, beat the white to a stiff froth with a knife. Add the sugar, milk, and juice to the yolk, beat well, then stir the white in very lightly, and serve it in a clean, bright tumbler. Can be flavoured with any kind of fruit (fresh).