Whisk egg, add milk, sugar, and flavouring, and pour into a slightly greased cup or mould, cover with a greased paper and steam very gently till set, about 10 minutes. If quickly cooked this will curdle and be spoiled. Miss Watson. STEAMED EGG. 1 egg. | Buttered toast. Butter a small cup and very carefully break a fresh egg into it and cover with a greased paper. Place it in a saucepan with 186 some boiling water, put on the lid, and let it steam till just set. Serve at once on buttered toast. The cup is often sprinkled with finely chopped tongue, chicken, or parsley, which adds flavouring and takes away the whiteness of the egg, often objec- tionable to an invalid. E. P. W. MERLIN CREAM. DAINTY INVALID FISH DISH. t whiting. I 2 yolks of egg. £ teaspoonful chopped parsley. i white of egg. j teaspoonful lemon juice. | 2 gills milk. Salt and pepper. Boil fish and flake when cold, freeing it from all skin and bones Add to this chopped parsley, lemon juice, and seasoning. Grease three small moulds, pile fish lightly into these, beat well yolks and white together, add to these milk. Fill up moulds with this custard, cover with greased paper, and steam till firm. Miss Hunter, Lenzie. FISH WITH CUSTARD. lbs. white fish. 1 dessertspoonful of flour. 1 teaspoonful of butter. 1 teacupful of milk. Pepper and salt. Get 1 1 lbs. of 'fish — whiting or haddock, — wash well, and if small fish put whole, and if large cut into three or four pieces, and put into a pie dish. Mix in a bowl i dessertspoonful of flour 1 teaspoonful of butter, i egg well beaten i teacupful of milk, a little pepper and salt. Pour over the fish in the pie dish, put in a moderately hot oven for half an hour, or on a toaster in front of the fire for the same length of time. Miss Morton, Samaritan Hospital, Glasgow. STEAMED WHITING. 1 whiting, sol?, or haddock, filleted. Lemon juice. Piece of butter. Salt and pepper. Butter a plate and lay the fish fillets on it, sprinkle them with lemon juice, salt, and pepper. Put another buttered plate on the top, and set on the top of a saucepan with boiling water and steam for 20 or 30 minutes, according to thickness of fish If the fish is not filleted it is certainly better to have it skinned. This fish is generally served with the liquid poured round for sauce. Mrs. Watson, 130 Holland Street, Glasgow. CHICKEN CREAM. i lb raw chicken. I 5 gill cream, i egg. | | oz. butter. i whipped white of egg✪ Chicken Cream. Pound the chicken in a mortar, add the whole egg and season- ing, rub through a sieve, stir in the half of the whipped white of egg and the cream whipped. Put into buttered dariole moulds, steam gently for 15 minutes, and serve with a nice white sauce. This is a nice way of cooking chicken for an invalid. Mrs. Halket, 4 Royal Crescent, Glasgow, W. POTTED CHICKEN. THIS IS A VERY LIGHT DISH. Chicken. | Jelly or knap bone✪ Potted Chicken.

AI-modernized reading of the original text

Whisk egg, add milk, sugar, and flavouring, and pour into a slightly greased cup or mould, cover with a greased paper and steam very gently till set, about 10 minutes. If quickly cooked this will curdle and be spoiled. Miss Watson. STEAMED EGG. 1 egg. | Buttered toast. Butter a small cup and very carefully break a fresh egg into it and cover with a greased paper. Place it in a saucepan with some boiling water, put on the lid, and let it steam till just set. Serve at once on buttered toast. The cup is often sprinkled with finely chopped tongue, chicken, or parsley, which adds flavouring and takes away the whiteness of the egg, often objectionable to an invalid. MERLIN CREAM. DAINTY INVALID FISH DISH. 1/2 whiting. | 2 yolks of egg. 1/2 teaspoonful chopped parsley. i white of egg. 1/2 teaspoonful lemon juice. | 2 gills milk. Salt and pepper. Boil fish and flake when cold, freeing it from all skin and bones Add to this chopped parsley, lemon juice, and seasoning. Grease three small moulds, pile fish lightly into these, beat well yolks and white together, add to these milk. Fill up moulds with this custard, cover with greased paper, and steam till firm. Miss Hunter, Lenzie. FISH WITH CUSTARD. 1 1/2 lbs. white fish. 11 dessertspoonful of flour.1 teaspoonful of butter. 1 teacupful of milk. Pepper and salt. Get 1 1 lbs. of 'fish — whiting or haddock, — wash well, and if small fish put whole, and if large cut into three or four pieces, and put into a pie dish. Mix in a bowl i dessertspoonful of flour 1 teaspoonful of butter, 1 egg well beaten 1 teacupful of milk. a little pepper and salt. Pour over the fish in the pie dish, put in a moderately hot oven for half an hour, or on a toaster in front of the fire for the same length of time. Miss Morton, Samaritan Hospital, Glasgow. STEAMED WHITING. 1 whiting, sole, or haddock, filleted. Lemon juice. Piece of butter. Salt and pepper. Butter a plate and lay the fish fillets on it, sprinkle them with lemon juice, salt, and pepper. Put another buttered plate on the top, and set on the top of a saucepan with boiling water and steam for 20 or 30 minutes, according to thickness of fish If the fish is not filleted it is certainly better to have it skinned. This fish is generally served with the liquid poured round for sauce. Mrs. Watson, 130 Holland Street, Glasgow. CHICKEN CREAM. 1/2 lb raw chicken. I 5 gill cream, 1 egg. | | oz. butter. 1 whipped white of egg. Pound the chicken in a mortar, add the whole egg and seasoning, rub through a sieve, stir in the half of the whipped white of egg and the cream whipped. Put into buttered dariole moulds, steam gently for 15 minutes, and serve with a nice white sauce. This is a nice way of cooking chicken for an invalid. Mrs. Halket, 4 Royal Crescent, Glasgow, W. POTTED CHICKEN. THIS IS A VERY LIGHT DISH. Chicken. | Jelly or knap bone.

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Chicken CreamSteamed EggMerlin CreamFish with CustardSteamed WhitingChicken CreamPotted Chicken

The Samaritan cookery book