Mrs. Roundell's Practical cookery book

Macaroni and Gravy. — Boil an ounce or more of pipe Macaroni in boiling salted water for fifteen minutes (see page 411). Drain it thoroughly, and return it to the hot, dry pan. Add a teacupful of clear gravy, simmer gently till the Macaroni has absorbed most of it, and serve in a hot soup-plate. Before adding the gravy cut the Macaroni into quarter-inch lengths. Stewed SagO. — ( Family Recipe.) — Take a teacupful of the large kind of Sago, and steep it for three hours in water. (Two hours is enough for small Sago.) Drain off the water, and put the Sago into a stewpan with one pint of milk. Let it simmer slowly for three-quarters of an hour. Stir it every now and then to prevent any scum from forming at the top. Have ready boiling milk in another pan to add if the Sago should become too thick. It should look like thick cream, and may be eaten hot or cold, with either a little salt or a little sugar, as liked. Chicken Panada. — Boil a chicken in one quart of water till it is three-parts done, which will probably be in about twenty minutes. Skin it, let it get cold. Then cut off all the white meat, and pound it to a paste in a mortar, moistening it with a little of the water, or eau de cuisson, the chicken was boiled in. Season with merely a dust of salt. Now boil the Panada for a few minutes gently, till it becomes of the right consistency. It should be tolerably thick, but sufficiently liquid for the invalid to drink it. Serve the Panada hot, with salt in a salt-cellar. Chicken Panada is nourishing, and nearly always liked. Rusk Panada with Custard. — Crumble some rusks, or use freshly-made breadcrumbs dried. Steep the crumbs in hot water till they have absorbed it. Simmer the crumbs in a little more water. Make a thin custard with the yolk of an egg and a little new milk, mix it thoroughly with the Panada. This Panada is best eaten cold. Jelly for Invalids. — (Jelly for invalids must never be stiffened with gelatine, but served broken up. It looks tempting when served in the little white china souffle cases, or the coloured fire-proof china ramakin cases.) Calf’s Foot Jelly.— For this see page 190. A little lemonjuice gives a pleasant flavour, and is generally allowed. Beef Jelly. — Mince with a knife two pounds of beef as finely as possible. Put the meat in a jar, and cover the jar closely with paste. Put the jar in a saucepan filled with cold water, and let it stand in a slack oven for six hours. Strain the jelly through a sieve, then through muslin, and finally through clean white blotting paper. For Chicken Jelly see page 266. Restorative Jelly. — ( Family Recipe .) — Take two ounces of isinglass, two ounces of white sugar candy, and half an ounce of gum arabic grated. Steep these in a pint of port wine for twelve hours. Put the jar containing these ingredients in a saucepan of cold water, and let it get gradually warm. Simmer till the isinglass is quite melted, but simmer as slowly as possible. Do not strain the jelly, which will be quite thick. Break up a tablespoonful for use at a time. Farinaceous Jelly. — Boil two ounces of pearl barley, of sago, and of rice, all well washed, in two quarts of water. Stir them well whilst boiling with a wooden spoon. When quite tender, strain through a sieve. Flavour with lemon-juice and a little sugar.