N. T.vggart, London. FISH CREAM. I haddock (i lb. in weight). 1 slice bread (inch thick). 2 teaspoonfuls of cream. A little milk. 2 small eggs. A little grated lemon rind. Salt and pepper✪ Fish Cream. Have the fish skinned and filleted. Scrape the flesh down and rub through a wire sieve. Soak bread in the milk for J an hour, then press as much of the milk out as possible. Put the bread into a basin and break it up finely, then add the fish. Wash and dry lemon, then add the rind (grated finely) and ^ a teaspoonful of salt. Add eggs beaten up and mix all together, lastly add the cream. Butter a plain mould or bowl, pour in the mixture, cover with buttered paper, and steam very gently for hours. Mrs Brown, Mondyke, Renfrew, 1G5 FISH CUSTARD. I breakfaslcupful of cooked 2 eggs. white fish. i a pint of milkv Salt and pepper✪ Fish Custard. Flake the fish and lay in a slightly buttered pie-dish, sprinkle with salt and pepper. Beat up eggs, add milk and pour it over fish in the pie-dish. Bake in a moderate oven for ^ an hour till custard sets. Mrs Guthrie, Ellanbank, Cathcart, Gla.sgow. GOOD SOUP FOR AN INVALID. I fowl. A knap bone. 12 breakfast'cupfuls water. ^ lb. rice (if liked). Some finely-chopped parsley. Pepper and .sal✪ Good Soup for an Invalidt. Get the bone broken up, then wash it, and put it on with cold water and boil gently all day, then strain. Next morning remove all the fat and put on the water ; when it boils skim it and add the fowl (breast down), add the rice and parsley 20 minutes or J an hour before the fowl is ready. Season and serve. The rice may be left out, but the fowl should be put back in the soup and left in it till it is next used. By so doing it will re-absorb a good portion of its own juices. Should the water boil in too much on the first day add a little more to it before boiling the fowd. Jeannik Ross, Garriethill Manse, 98 St George’s Rd., Glas. INVALID’S CAKE. 3 kirge or 4 small eggs. The weight of 3 eggs in castor I teaspf)onful' baking jX)wder. sugar and flour. Line a cake tin with buttered paper. Beat the eggs and sugar until thick and nearly white, then stir the flour in very lightly ; add the baking powder last. Put it at 07ice into the tin and bake about f of an hour. N.B. — 1. If any flavouring is wished for, grated lemon rind is the most wholesome. 2. This is called “ Invalid’s Cake✪ Invalid's Cake ” because there is no fat in it. It is very light and digestible if properly made. If the beating of eggs is done with a whisk, cake will be much lighter. A. G. Brown, London. 166 INVALID’S PUDDING. 3 stale id. sponge cakes. Sugar to taste. i pt. milk. Preserve or any fresh soft fruit✪ Invalid's Pudding. Slice the cake,s cross ways and if fresh fruit is used crush it with a little sugar ; then put layers of cake and fruit or preserve in a small pie-dish, finishing with cake. Pour the milk over (taking care to soak the top layer of cake, or it will be dry), and bake about 20 minutes in a moderate oven. — A little grated lemon or orange rind, sprinkled on the cake instead of fruit is sometimes preferred. A. G. Brown, Nurses’ Home, 9 Newington Green, Mildmay Park, London, N. INVALID’S TART. I lb. apples. Sugar. A little nutmeg. One small sponge cake. 1 teacup of milk. 2 eggs✪ Invalid's Tart.

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N. T.vggart, London. FISH CREAM. I haddock (i lb. in weight). 1 slice bread (inch thick). 2 teaspoonfuls of cream. A little milk. 2 small eggs. A little grated lemon rind. Salt and pepper. Have the fish skinned and filleted. Scrape the flesh down and rub through a wire sieve. Soak bread in the milk for J an hour, then press as much of the milk out as possible. Put the bread into a basin and break it up finely, then add the fish. Wash and dry lemon, then add the rind (grated finely) and ^ a teaspoonful of salt. Add eggs beaten up and mix all together, lastly add the cream. Butter a plain mould or bowl, pour in the mixture, cover with buttered paper, and steam very gently for hours. Mrs Brown, Mondyke, Renfrew, 1G5 FISH CUSTARD. I breakfaslcupful of cooked 2 eggs. white fish. i a pint of milkv Salt and pepper. Flake the fish and lay in a slightly buttered pie-dish, sprinkle with salt and pepper. Beat up eggs, add milk and pour it over fish in the pie-dish. Bake in a moderate oven for ^ an hour till custard sets. Mrs Guthrie, Ellanbank, Cathcart, Gla.sgow. GOOD SOUP FOR AN INVALID. I fowl. A knap bone. 12 breakfast'cupfuls water. ^ lb. rice (if liked). Some finely-chopped parsley. Pepper and .salt. Get the bone broken up, then wash it, and put it on with cold water and boil gently all day, then strain. Next morning remove all the fat and put on the water ; when it boils skim it and add the fowl (breast down), add the rice and parsley 20 minutes or J an hour before the fowl is ready. Season and serve. The rice may be left out, but the fowl should be put back in the soup and left in it till it is next used. By so doing it will re-absorb a good portion of its own juices. Should the water boil in too much on the first day add a little more to it before boiling the fowd. Jeannik Ross, Garriethill Manse, 98 St George’s Rd., Glas. INVALID’S CAKE. 3 kirge or 4 small eggs. The weight of 3 eggs in castor I teaspf)onful' baking jX)wder. sugar and flour. Line a cake tin with buttered paper. Beat the eggs and sugar until thick and nearly white, then stir the flour in very lightly ; add the baking powder last. Put it at 07ice into the tin and bake about f of an hour. N.B. — 1. If any flavouring is wished for, grated lemon rind is the most wholesome. 2. This is called “ Invalid’s Cake ” because there is no fat in it. It is very light and digestible if properly made. If the beating of eggs is done with a whisk, cake will be much lighter. A. G. Brown, London. 166 INVALID’S PUDDING. 3 stale id. sponge cakes. Sugar to taste. i pt. milk. Preserve or any fresh soft fruit. Slice the cake,s cross ways and if fresh fruit is used crush it with a little sugar ; then put layers of cake and fruit or preserve in a small pie-dish, finishing with cake. Pour the milk over (taking care to soak the top layer of cake, or it will be dry), and bake about 20 minutes in a moderate oven. — A little grated lemon or orange rind, sprinkled on the cake instead of fruit is sometimes preferred. A. G. Brown, Nurses’ Home, 9 Newington Green, Mildmay Park, London, N. INVALID’S TART. I lb. apples. Sugar. A little nutmeg. One small sponge cake. 1 teacup of milk. 2 eggs.

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