Chapter 15

Then rub them through a hair sieve, and colour with cochineal.

Boil the cream or milk and add it to the apple pulp.

Beat them thoroughly together, and serve when cold in a glass dish.

Alpine Snow.

_Ingredients_--1½ lb. of apples. 3 oz. of castor sugar. ¼ pint of water. The thin rind and juice of half a lemon. The whites of 3 eggs. Cochineal.

_Method._--Wash the apples and cut them in pieces.

Put them in a stewpan with the water, sugar, lemon rind and juice.

Stew gently until quite tender.

Then rub through a hair sieve.

Whip the whites of the eggs.

When the apple pulp is quite cold, add them to it, and beat until the mixture is a stiff froth.

Colour prettily with cochineal, and heap on a glass dish.

Welsh Custard.

_Ingredients_--2 lb. of apples. The thin rind of a lemon. Juice of half a lemon. 3 oz. of castor sugar. 2 teaspoonfuls of ground ginger. 3 whole eggs. ¾ pint of water.

_Method._--Wash and cut up the apples.

Stew them until tender with the sugar, lemon rind and juice, ginger, and water.

Rub them through a hair sieve (there should be about one pint of pulp if the stewing has been very gentle).

Beat the eggs, and strain them into the apple pulp.

Pour the custard into a jug.

Put it to stand in a saucepan of boiling water, and stir until it thickens, taking care that it does not curdle.

Stir occasionally while it is cooling, and serve in custard glasses or on a glass dish.

Cheap Custard.

_Ingredients_--1 tablespoonful of cornflour. 1 pint of milk. The yolks of 2 eggs. 2 oz. of castor sugar. Vanilla or other flavouring.

_Method._--Put the milk and sugar on to boil.

When boiling, stir in the cornflour, which should be mixed very smoothly with a little cold milk.

Boil, stirring all the time, for ten minutes.

Then remove from the fire, and, when it has cooled a little, beat in the yolks of the eggs.

Stir again over the fire to cook the eggs, but take care they do not curdle.

Flavour to taste, and when cold pour into custard glasses.

A cheaper substitute for custard may be made by omitting the eggs.

Arrowroot Custard.

_Ingredients_--1 pint of milk. 1 tablespoonful of arrowroot. 2 oz. of castor sugar. The yolks of 2 eggs. Vanilla or other flavouring.

_Method._--Boil the milk with the sugar.

When boiling, pour in the arrowroot, mixed very smoothly with a little cold milk.

Stir until it boils and thickens.

Then remove it from the fire, beat in the yolks and stir until they thicken.

Plain Trifle.

_Ingredients_--A little red jam. 5 sponge cakes. 1 doz. ratafias. 1 pint of milk. The white of an egg. 3 eggs. 1 oz. of castor sugar.

_Method._--Boil the milk with the sugar.

Beat the eggs, and stir the milk on to them.

Strain into a jug.

Place the jug in a saucepan of boiling water, and stir until the custard coats the spoon.

Then let it cool, stirring occasionally.

Cut the cakes in halves; spread them with jam; place them on a dish alternately with the ratafias.

Pour the custard over them, and set aside until quite cold. Decorate with the white of egg beaten stiffly.

Boiled Custard.

_Ingredients_--¾ pint of new milk. Yolks of 5 eggs. 3 dessertspoonfuls of castor sugar. A little flavouring of vanilla, lemon, or almond.

_Method._--Boil the milk with the sugar.

Beat the yolks lightly.

Pour the milk (not too hot) on them, stirring all the time.

Strain the custard into a jug, which must be placed in a saucepan of boiling water.

Stir until it coats the spoon.

Great care must be taken that the custard does not curdle; it mast be stirred occasionally while cooling.

A cheaper custard may be made by substituting two whole eggs for the five yolks, or one whole egg and two yolks.

SOUFFLÉES AND OMELETS.

The best cooks will sometimes fail in making soufflées, as their manufacture requires the very greatest care and attention. It is also necessary to be able to judge to a nicety the time they will take to cook, because, to be eaten in perfection, they should be served directly they are ready. In making a soufflée, be very careful to take _exact_ measure of the different ingredients; a little too much flour, or rather too little milk, may make a great difference in the lightness of it. The flour should be the best Vienna.

Another point to be attended to is to whip up the whites of the eggs as stiffly as possible, and to mix them with the other ingredients very lightly. Bear in mind that the object in beating the whites of eggs is to introduce air into the soufflée; and it is the expansion of the air when the soufflée is cooking which makes it light. If the whites are mixed heavily with the other ingredients, the air which has been whipped into them is beaten out again; and consequently they fail to make the soufflée light. When the soufflée is firm in the middle, it is sufficiently cooked, and should be served with the greatest expedition, as it will begin to sink rapidly. An omelet soufflée, left in the oven two or three minutes over time, will be quite spoilt, and become tough and leathery.

Steamed soufflées are turned out of the tins they are cooked in, and served with a sauce poured round them.

Baked soufflées are served in the tins, which are slipped into a hot metal or silver case, or a napkin is folded round them.

Plain omelets are quickly made, and quickly spoiled. Some practice is required to make the plain omelet to perfection, as the art consists in folding the omelet just at the right moment, before the eggs used in them are too much set. The omelet should not be firm throughout, like a pancake, but should be moist and succulent in the middle. A very sharp fire is essential, and the omelet should not take more than three minutes in the making.

Steamed Soufflée.

_Ingredients_--1 oz. of butter. 1 oz. of flour. ¼ pint of milk. 4 eggs. 2 dessertspoonfuls of castor sugar.

_Method._--Well grease a soufflée-tin with butter.

Fold a half sheet of kitchen paper in three.

Brush it over with melted butter, and fasten it round the top of the tin, letting it come nearly three inches above it.

Melt the butter in a small stewpan.

Mix in the flour smoothly.

Add the milk, and stir and cook well.

Mix in the sugar, and beat in the yolks of three of the eggs, one by one.

Add a little flavouring essence.

Beat the whites of four eggs to a stiff froth, and stir them in lightly.

Put the mixture at once into the tin.

Cover it with buttered paper, and steam carefully for half an hour.

When done, it will be firm in the middle.

Turn it quickly on to a hot dish, and serve at once, with wine sauce poured round it (_see_ Sauces).

Cheese Fondu.

_Ingredients_--1 oz. of butter. ½ oz. of flour. ¼ pint of milk. 3 oz. of grated Parmesan cheese. 3 eggs. A little pepper, salt, and Cayenne.

_Method._--Prepare the tin as for a steamed soufflée.

Melt the butter in a small stewpan.

Mix in the flour smoothly, add the milk, and stir and cook well.

Add the seasoning, and beat in the yolks of two of the eggs.

Then mix in the grated cheese.

Beat the whites of the three eggs to a stiff froth, and stir them in lightly.

Put the mixture at once into the tin, and bake for twenty-five or thirty minutes.

When done, it will be firm in the middle.

Serve in the tin, with a napkin folded round it.

Omelet Soufflée.

_Ingredients_--2 yolks and 3 whites of eggs. 1 dessertspoonful of castor sugar. A little flavouring essence.

_Method._--Beat the yolks in a basin with the sugar, and add the essence.

Whip up the whites as stiffly as possible, and mix them lightly with the yolks.

Pour the mixture into a well-greased omelet-pan, and put it into a brisk oven for about three minutes, until of a pale-brown colour.

Turn it on to a hot dish.

Fold it over and serve quickly.

A Savoury Omelet Soufflée.

May be made by omitting the flavouring essence, and substituting pepper and salt for the sugar. The omelet should then be served with a rich gravy poured round it.

Cheese Ramequins.

Make a mixture as directed for Cheese Fondu. Partly fill little ramequin cases with it, and bake in a quick oven for a few minutes.

Batter for Fritters (Kromesky).

_Ingredients_--¼ lb. of flour. 1 tablespoonful of oiled butter or salad oil. 1 gill of tepid water. The white of 1 egg, beaten to a stiff froth. If for _sweet_ fritters, castor sugar to taste.

_Method._--Put the flour into a basin.

Make a hole in the middle, and put in the oil.

Stir smoothly, adding the water by degrees.

Beat until quite smooth.

Then add the beaten white, stirring it in lightly.

Apple Fritters.

Pare some nice apples.

Cut them into slices about a quarter of an inch thick, and stamp out the core with a round cutter.

Lay the rings in the batter, and cover them well with it.

Lift them out with a skewer, and drop them into hot fat (_see_ French Frying).

When lightly browned on one side, turn them on to the other.

Drain them on kitchen paper.

Dish on a folded napkin, with castor sugar dusted over them.

A Small Savoury Omelet.

_Ingredients_--2 or 3 eggs. 1 dessertspoonful of finely-chopped parsley. 1 oz. of butter. Pepper and salt.

_Method._--Break the eggs into a basin.

Add to them the parsley, pepper, and salt.

Melt the butter in a small omelet-pan.

Beat the eggs very lightly, and pour them into the pan.

Shake and stir the mixture vigorously until it begins to set.

When some of the egg is set and the other still liquid, tilt the pan, and draw the egg quickly to the one side of it.

Leave it there to set for two or three seconds; then tilt the pan again and fold the omelet, quickly drawing it to the other side of the pan.

As soon as the outside is set, turn it on a hot dish and serve immediately.

To make an omelet successfully, a _very_ quick fire is necessary; an omelet should not take more than three minutes to cook.

Larger omelets are made by using more eggs and butter and parsley in proportion.

Chopped cooked ham and kidney may be added to a savoury omelet; also mushrooms and shalots. The latter should be finely chopped, and fried in a little butter before they are used. A cheese omelet is made by adding grated Parmesan or other cheese to the mixture.

INVALID COOKERY.

Much attention should be paid to this branch of cookery. The recovery of many sick people depends, to a great extent, on their being able to take a proper amount of nourishment. This they will not be likely to do, unless the food is well cooked, and nicely served.

Everything, for an invalid, should be dressed plainly, and _well cooked_. Highly seasoned meat, rich gravies, sauces, puddings, &c., should be avoided. The digestive organs are weakened by illness, and should not be unduly taxed. All meals should be served punctually; carelessness in this respect has often been the cause of great exhaustion. A good nurse ought to watch her patients carefully, and never allow their strength to sink for want of nourishment at the right time.

It is not wise to prepare too large a quantity of anything at one time; an invalid's appetite is generally very variable.

All fat should be carefully removed from beef-tea and broth before they are served. This can be best done when they are cold.

Great care should be taken to make everything look as tempting as possible. The tray-cloths used, glass, silver, &c., should be spotlessly clean, and bright-looking.

Raw-beef Tea.

_Ingredients_--Equal quantities in weight of beef and cold water.

_Method._--Scrape the beef very finely, and remove the fat.

Soak the beef in the water for about half an hour, moving it occasionally with a fork.

When the juices of the meat are drawn into the water, and it has become a deep-red colour, it is ready for use and should be strained.

This tea is better made from rump or beef steak.

Do not make too much at one time. In hot weather two ounces or a quarter of a pound of meat will be quite sufficient.

Be careful that the meat is perfectly sweet and good.

Beef Tea.

_Ingredients_--1 lb. of rump or beef steak. 1½ pint of cold water.

_Method._--Cut the steak into small pieces, and put them into a jar with the water; tie a piece of paper over the top.

Put the jar to stand in a saucepan of boiling water for four hours.

Pour the tea from the beef, and remove the fat when cold; salt can be added to taste.

Mutton Broth.

_Ingredients_--1 lb. of scrag end of neck of mutton. 2 pints of water. 1 tablespoonful of rice. Salt to taste.

_Method._--Cut up the mutton, and put it into a saucepan with the water.

Simmer gently for four hours.

Then strain away from the meat, and set on one side to cool.

When quite cold carefully remove the fat, and put the broth into a clean saucepan.

Put it on the fire to boil, and, when boiling, throw in the rice, which should have been well washed.

As soon as the rice is cooked, the broth is ready.

Add salt and pepper to taste.

Clear Barley-water.

_Ingredients_--2 oz. of pearl barley. A little thin lemon peel. 1 pint of boiling water. Sugar to taste.

_Method._--Wash the barley, and put it into a jug with the lemon peel.

Pour the boiling water over it, and add the sugar.

Let it stand until cold, and then strain it.

Thick Barley-water.

_Ingredients_--2 oz. of pearl barley. 1 quart of water. A little thin lemon peel. Sugar to taste.

_Method._--Wash the barley, and put it into a saucepan With cold water.

Boil for ten minutes.

Then throw the water away, and wash the barley. This is to blanch it. If this were not done the barley water would have a dark-coloured, unpleasant appearance.

Put it into a saucepan, with the quart of water, and boil gently for two hours.

Sweeten to taste, and then strain it.

Rice Water.

_Ingredients_--2 oz. of rice. 3 pints of water. 1 inch of cinnamon. Sugar to taste.

_Method._--Wash the rice well, and throw it into three pints of boiling water, with the cinnamon.

Boil gently for two hours.

Sweeten to taste, and strain.

Apple Water.

_Ingredients_--2 large apples. A little thin lemon peel. 1 pint of boiling water. Sugar to taste.

_Method._--Peel and cut up the apples.

Put them into a jug with the lemon peel and sugar.

Pour over the boiling water, and cover close until cold; then strain it.

Lemonade.

_Ingredients_--2 lemons. 4 lumps of sugar. 1 pint of boiling water.

_Method._--Take the yellow part of the lemon peel, cut very thinly, from one of the lemons.

Then remove the skin completely from them both.

Cut them into slices, and remove the pips.

Put the sliced lemon, thin peel, and sugar, into a jug; pour over the boiling water.

Cover, until cold, and then strain.

A Cup of Arrowroot.

_Ingredients_--½ pint of milk. 1 dessertspoonful of arrowroot. Castor sugar.

_Method._--Put the milk into a saucepan on the fire to boil.

Mix the arrowroot very smoothly with a little cold milk; when the milk boils pour in the arrowroot, and stir until the milk has thickened.

Add sugar to taste.

For water arrowroot, substitute water for milk.

Arrowroot Pudding.

_Ingredients_--Cup of arrowroot, made as in foregoing recipe. 1 or 2 eggs. A little vanilla, or other flavouring.

_Method._--Beat the yolks one by one into the arrowroot, and add flavouring to taste.

Beat the whites up stiffly, and stir them in lightly.

Pour the mixture into a greased pie-dish.

Bake for a few minutes, and serve as quickly as possible.

Treacle Posset.

_Ingredients_--½ pint of milk. ¼ pint of treacle.

_Method._--Put the milk into a saucepan on the fire to boil.

When boiling, pour in the treacle.

This will curdle the milk.

Let it boil up again, and then strain it.

White-wine Whey.

_Ingredients_--½ pint of milk. 1 wineglass of sherry. Sugar to taste.

_Method._--The same as in foregoing recipe. Sweeten to taste.

Orangeade.

_Ingredients_--2 oranges. 1 pint of boiling water. 3 lumps of sugar.

_Method._--Take the rind thinly from half an orange.

Put it into a jug.

Peel the oranges, and slice them, removing the pips.

Put them into the jug.

Pour the boiling water over, add the sugar, and cover closely until cold; then strain.

Toast and Water.

_Ingredients_--Toasted bread. Water.

_Method._--Toast a piece of crust of bread nicely, being careful not to burn it.

Plunge it into a jug of cold water, and let it stand for thirty minutes.

Then strain the water from it.

Sago Gruel.

_Ingredients_--½ oz. of sago. ½ pint of water. 2 lumps of sugar.

_Method._--Wash the sago, and let it soak in the water for thirty minutes.

Then simmer for about thirty minutes.

Add the sugar, and it is ready.

Prune Drink.

_Ingredients_--2½ oz. of prunes. 1 quart of water. 1 oz. of sugar.

_Method._--Cut the prunes in two.

Boil them with the sugar in the water for one hour.

Strain, and cover until cold.

Rice Milk.

_Ingredients_--1 oz. of rice. 1 pint of milk. Sugar to taste.

_Method._--Wash the rice, and simmer in the milk, with the sugar, for one hour.

Tapioca milk may be made in the same way. The crushed tapioca is the best.

Suet and Milk.

_Ingredients_--1 pint of milk. 1 oz. of suet.

_Method._--Chop the suet finely.

Tie it loosely in muslin, and simmer in the milk for three-quarters of an hour; then strain.

Invalids' Soup.

_Ingredients_--1 pint of beef tea. 1 oz. of crushed tapioca, semolina, or sago. The yolks of 2 eggs.

_Method._--Put the beef-tea into a saucepan on the fire.

When it boils, sprinkle in the tapioca; stir, and boil for about fifteen minutes.

Then add the yolks of the eggs; stir until they thicken, but do not let the soup boil after the yolks of the eggs are in it, as that would curdle them.

Gruel.

_Ingredients_--1 pint of water. 2 dessertspoonfuls of fine oatmeal.

_Method._--Put the water on the fire to boil.

Mix the oatmeal smoothly with cold water.

When the water in the saucepan boils, pour in the oatmeal, and stir well until it thickens.

Then put it by the side of the fire, and stir occasionally, cooking it for _quite_ half an hour.

Bran Tea.

_Ingredients_--3 tablespoonfuls of good bran. 1 quart of water. 1 oz. of gum arabic. 1 tablespoonful of honey.

_Method._--Boil the bran in the water for ten minutes.

Dissolve the gum and honey in it, and strain it through muslin.

This is a remedy for hoarseness.

Linseed Tea.

_Ingredients_--4 tablespoonfuls of linseed. 1 quart of boiling water. 6 lumps of sugar. 1 lemon.

_Method._--Put the linseed and sugar into a jug, with the thin rind and juice of the lemon.

Pour boiling water over.

Let it stand, and then strain.

If the tea is preferred thick, two tablespoonfuls of the linseed may be boiled in the water.

Boiled Apple-water.

_Ingredients_--3 good sized apples. 2 oz. of sugar. 1 quart of water. A little thin lemon-rind.

_Method._--Wash the apples, and slice them.

Put them, with the sugar and lemon rind, into the water.

Boil gently for one hour.

Then strain, and cover close until cold.

Sole for an Invalid.

Grease a baking-sheet with butter.

Lay the sole on it.

Cover with greased kitchen paper, and put it into a moderate oven for fifteen or twenty minutes, according to the size of the sole.

If properly cooked, the sole will be as white and delicate as if it had been boiled.

It may be served with or without a plain white sauce.

Whiting, plaice, smelts, &c., may be cooked in the same way.

Chicken Fillets for an Invalid.

Cut some nice little fillets from the breast of a chicken, and cook them according to the directions in preceding recipe.

Sweetbreads plainly boiled.

Soak the sweetbreads in cold water for two hours.

Then put them in boiling water for six minutes.

Soak them again in cold water for twenty minutes.

Put them into boiling water or broth, and simmer them gently for thirty minutes or more, until quite tender.

Serve with or without a plain white sauce.

* * * * *

Other dishes suitable for the convalescent will found under the following headings:--

Sole à la Béchamel. Sole à la Maître d'Hôtel. Whiting Boiled. Boiled Chicken. Sweetbread à la Béchamel. Mutton Chop. Rice Pudding. Cornflower Pudding. Blancmange. Tapioca Pudding. Sago Pudding. Haricot Soup. Tapioca Soup. Tapioca Cream. Oyster Soup.

SUPPER DISHES AND SALADS.

Ox Tongue.

Put it in lukewarm water; simmer for about three hours, until very tender. A very dry tongue may take four hours' gentle simmering. If very salt or much dried, soak for twelve hours before cooking.

When tender, remove the skin and cover with glaze or fine raspings.

Galantine of Fowl.

_Ingredients_--1 fowl. 1½ lb. of pork. 1½ lb. of veal. Yolks of 3 hard-boiled eggs. 2 truffles.

_Method._--Bone the fowl, mince the pork and veal finely, and season with pepper and salt.

Fill the fowl with the stuffing, placing in the yolks and truffles.

Shape the fowl nicely, and fasten it securely in a cloth.

Boil it according to directions for boiling meat.

When cooked, remove the cloth and put in a clean one, fastening it as before.

Put it under pressure (not too much) until it is cold.

Remove the cloth, glaze it, and garnish with aspic jelly.

Galantine of Veal.

Breast of veal boned may be used instead of a fowl to make a galantine. Roll it round the stuffing and prepare it according to directions in preceding recipe.

Galantine of Turkey.

This may be prepared like Galantine of Fowl, using larger proportions for the stuffing.

Lobster Salad.

_Ingredients_--1 fine lobster. 1 lettuce. 1 endive. 3 or 4 hard-boiled eggs. Some _mayonnaise_ dressing. If possible, some aspic jelly.

_Method._--Remove the flesh from the body and claws of the lobster, and cut it in pieces.

Let the lettuce be well washed and dried.

Cut it up, and mix it with the lobster and some _mayonnaise_ sauce.

Put a border of chopped aspic on a dish.

Heap the salad in the middle.

Decorate the salad with pieces of endive and hard-boiled eggs cut in quarters.

Miroton of Lobster.

_Ingredients_--A lobster. 1 lettuce. A small cupful of _mayonnaise_ sauce. 6 hard-boiled eggs. If possible, some aspic jelly. Endive.

_Method._--Cut the eggs at the bottom so that they will stand upright.

Then cut them in quarters, lengthwise.

Dip the ends in a little aspic jelly, or melted gelatine, and place them close together, in the form of a large circle on a flat dish with the white part inside.

Remove the flesh from the body and claws of the lobster.

Cut up the lettuce, and mix it with the lobster and _mayonnaise_.