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Food
for
Invalids
the
other
two
so
that
when
placed
together
the
outer
cutlets
will
project
beyond
the
middle
one.
Tie
the
three
together,
the
cutlet
intended
for
the
invalid
being
in
the
centre.
Turn
all
three
with
cutlet-tongs
over
and
over
till
they
are
done.
All
the
gravy
will
be
concentrated
in
the
middle
cutlet.
Send
this
to
the
invalid
on
a
hot-water
plate,
and
use
the
other
cutlets
in
the
dining-room.
Savoury
Custard
for
an
Invalid,
—
Take
two
eggs,
using
both
whites
and
both
yolks,
and
the
yolks
only
of
two
more
eggs.
Beat
them
well
with
one
gill
of
clear
beef-tea,
but
do
not
add
any
salt.
Put
the
custard
into
a
well-buttered
basin,
cover
the
top
with
a
buttered
paper,
set
the
basin
in
a
pan
of
boiling
water,
and
let
it
steam
slowly.
It
will
take
about
fifteen
minutes.
Let
the
custard
get
quite
cold,
then
turn
it
out
and
cut
it
into
diamonds
with
a
cutter.
Serve
salt
and
pepper
with
the
custard.
The
Invalid'*
s
Yorkshire
Pudding,
—
Mix
the
yolks
of
two
eggs
into
two
good
table-spoonfuls
of
flour.
Beat
the
whites
of
the
eggs
lightly,
and
stir
all
together.
Bake
for
ten
minutes
in
rather
a
quick
oven.
Restorative
Jelly.
—
Take
two
ounces
of
isinglass
[in
these
days
gelatine
must
be
used],
two
ounces
of
white
sugar
candy,
and
half
an
ounce
of
gum
arabic,
grated.
Steep
these
ingredients
in
a
pint
or
port
wine
poured
over
them
in
an
earthenware
jar*
Let
it
stand
twelve
hours.
Put
the
jar
in
a
saucepan
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