KltbHEN AND aOOKERV 656 change for the patient, save washing, and for infectious cases are invaluable. Do not forget .a small vase of not too strongly scented flowers ; either use a vase so shaped that it cannot be easily overthrown, or else fix the blooms in damp silver-sand instead of water, which is an ex- cellent plan. Folio wi ng will be found s u ggested menus for two complete din- ners for con- valescents. Of course, any one item might be served if de- sired, but bear in mind the quantities given must be smaller than those actually cooked. Proportions cannot be reduced below a certain amount, but that does not necessitate serving the whole. MENU I. Chicken Broth Baked Fillet of Sole Steamed Custard Orangeade MENU II. Beef-tea with Vermicelli Minced Chicken Port Wine Jelly Lemon Barley Water THE RECIPES Strong, clear soup, or broth, may be given, also chicken and turkey and should be served on a prettily arranged tray Ingredients : giblets). A tablespoonful of rice. A teaspoonful of chopped parsley. Half a teaspoonful of chopped onion. One quart of cold water. Salt and pepper. Instead of cutting the chicken right in half, it is better and more economical to cut off the breast and wings. These can be con- verted into chicken cream, steamed. The CHICKEN BROTH Half an uncooked chicken (with the Do not forget a small vase of not too strongly scented flowers, taking care that which cannot be upset easily onion, and a little salt, and let them simmef gently for about three hours, carefully removing all scum as it rises. Put the rice in a sieve or colander, and wash it thoroughly under the cold-water tap ; about half-an-hour before the broth is finished, sprinkle in the rice, and finish the cooking. Next strain off, the broth, take out the heart, liver, and lungs, remove all skin and bone, and s elect some small, neat pieces of the meat . Put these and the rice back into the broth, sea- son it carefully with salt and pepper, sprinkle in the chopped parsley, and serve either hot or cold. BAKED FILLETS OF SOLE Whenever possible, fillet fish for invalids. They will then have no difficulty with the bones. Ingredients : One small sole. A few drops of lemon juice. A few browned crumbs. Salt and pepper. Half an ounce of butter. Fillet the fish, then fold each fillet in three, turning the side that had the skin inside. Butter a sheet of kitchen paper, fold it in half, put it on a baking-tin, lay the fish on one half, sprinkle it with a few drops of lemon juice, salt and pepper, and, lastly, a few browned crumbs. Fold over the other half of paper, and twist up the ends. Put the tin in a moderate oven, and cook the fish for from eight to ten minutes (ac- cording to its thickness). Arrange it on a hot dish, pour round it any liquor that is in the paper, and garnish the dish with a few neatly cut pieces of lemon. A small rack of crisp toast should be served with this dish. or be roasted, boiled, or legs and carcase of the bird will do excellently for the broth. Cut the meat into small pieces, chop the bones, and clean the giblets thoroughly. Put these into a saucepan with the water, STEAMED CUSTARD Ingredients : Quarter of a pint of milk. One egg and one extra yolk. One teaspoonful of castor sugar. Vanilla to taste. Beat the eggs well together, but do not
