À la mode cookery

Take some calves' brains, boil and let them get cold, halve them and cut each half into thick slices, season with pepper, salt, oil, and chopped parsley. Put them on small skewers, roll them in melted butter, then in bread-crumbs, and grill them for twelve minutes. Brown Bread Pudding Soak two table-spoonfuls of Hovis bread-crumbs in a gill of milk. Make a custard with half a pint of milk and the yolks of two eggs, sweeten to taste, and flavour with vanilla or lemon. Pour the custard whilst hot over the bread-crumbs. Beat the whites of the eggs to a stiff froth with some sugar and a little cream, stir lightly together, pour into a buttered pie-dish and bake for about twenty minutes. Chicken Panada Take the breast and wings of a boiled chicken, mix with an equal quantity of stale bread ; the water in which the chicken has been boiled should be added gradually. Boil for a few minutes, rub through the sieve, add salt and pepper and any flavouring liked. Chicken Saute (Mary Hooper) Cut the skin of a chicken just over the pinion bone and down to the leg ; turn it back, leave it on the chicken, and cut off the wing and a slice of the breast. Put half an ounce of butter into a frying-pan with a slice of fat bacon, which fry till cooked, then put in the wing of the chicken, lightly peppered and salted. Cook slowly, turning every minute till the chicken is done, which will take about ten minutes, P and if properly cooked will not be hard on the outside. The rest of the fowl may be roasted or boiled as required. Cream and Curaçoa A table-spoonful each of cream and curagoa stirred together is an excellent restorative for sick persons suffering from exhaustion. Stewed Calf's Feet Stew a well- cleaned calf's foot in one pint of milk and one of water, with pepper and salt, and the grated peel of a lemon, for three or four hours. Currageen, or Irish Moss One pint of it boiled in a pint and a half of water will make a semi-transparent tasteless jelly ; it should be then sweetened and acidulated. This forms a most strengthening diet ; it can also be mixed with milk. Chicken Custard Beat a small chicken so as to break the bones, stew it in a pint and a half of cold water with a little salt for two hours. Strain, and add the yolks of six INVALID COOKERY 2 I I eggs or four whole eggs. Heat this till it almost boils, then pour it into little moulds and let cool. Baked Custard Pudding Warm half a pint of milk, whisk two whole eggs together ; pour the milk to them, stirring all the while. Pour this custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for half an hour. The tart-dish should be lined at the edges with a little puff paste. Egg Cream and Sago Broth Take one ounce of sago, wash it well and stew it in half a pint of water till it is quite soft, gradually evaporating it down to one-half. Beat up one ^^^ with a gill of cream and add this to the sago gradually, stirring well ; then stir in gradually one pint of good boiling beef-tea. Egg and Sherry Beat up an o^^^ till it froths, then add a lump of sugar and two table-spoonfuls of water. Mix thoroughly and pour in a wineglassful of sherry and serve at once. Fish Steamed