Everyday Meals For Invalids - A Collection of Tiny Recipes, Tasty and Nourishing, for Every Day in the Year , livre ebook

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129 pages

English

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Originally published in 1934, this is a clear and practical guide to preparing food for ill and convalescing people. The book is full of useful recipes and practical advice. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include How To Make A Menu For An Invalid Abbreviations, etc Soups Fish Vegetables Sauces Light Meat Dishes Egg Dishes Beverages Puddings, Sweets, Jellies, Creams Cakes and Biscuits Sandwiches Cheese Dishes Ices Index Keywords: Egg Dishes Cheese Dishes Meat Dishes Cookery Books Convalescing Light Meat Puddings Jellies 1900s Biscuits Sauces Soups Sandwiches Cakes Sweets Beverages Vegetables Abbreviations Artwork Recipes

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Cancer

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health

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Publié par	Read Books Ltd.
Date de parution	28 juin 2021
Nombre de lectures	0
EAN13	9781528761383
Langue	English

Informations légales : prix de location à la page 0,0350€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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EVERYDAY MEALS FOR INVALIDS
A Collection of Tiny Recipes, Tasty and Nourishing, for Every Day in the Year
By
MAY TREMEL
LONDON
STANLEY PAUL CO., LTD.
8 ENDSLEIGH GARDENS, UPPER WOBURN PLACE, W.C
Made and Printed in Great Britain by The Camelot Press Limited, Southampton
CONTENTS
PREFACE
HOW TO MAKE A MENU FOR AN INVALID
ABBREVIATIONS, ETC.
SOUPS
FISH
VEGETABLES
SAUCES
LIGHT MEAT DISHES
EGG DISHES
BEVERAGES
PUDDINGS, SWEETS, JELLIES, CREAMS
CAKES AND BISCUITS
SANDWICHES
CHEESE DISHES
ICES
INDEX
PREFACE
T HIS little book does not pretend to be a Cookery Book in the ordinary sense of the term. Its aim is to help in a practical way those who are cooking for invalids or convalescents, which is such a very different thing to catering for an everyday, healthy appetite. It often causes much difficulty to know what a light diet or a fish diet comprises, and this little book is written to lend a helping hand; for when the extra work of nursing comes along, it is scarcely the time to have to begin hunting around for suitable food to put before the invalid.
Each recipe is only enough for one person for one meal . It has always been a trial to have to reduce a recipe that fills a quart mould, or feeds a family of six, to the tiny appetite of an invalid. In some cases where the quantity would be too small to cook successfully, or it is advantageous in any way to make more at once, suggestions of how to use the extra amount so that it shall appear something different to the patient are always made.
There are T HREE G OLDEN R ULES which must never be forgotten when cooking for an invalid.
I. The cooking utensils must be spotlessly clean . Dirty pots and pans are little short of criminal, and no excuse whatever can be found for a cook, whether professional or amateur, who uses or puts away a pan or basin which is not clean.
Pans are always the most easily washed when hot; and if they cannot be washed immediately, water should be stood in them; they should never be put away wet, or with a lid tightly on, for they will soon smell. Chipped enamel saucepans are a source of danger, so are copper pans if the tin has worn off.
II. The doctor s orders must be implicitly followed , and a little care and thought will easily supply the diet required. The amount of nourishment to be given daily to the invalid must always be borne in mind, and one must never lose sight of the fact that food well and properly cooked is of high value to a patient; whilst if badly cooked, it may do no end of harm. Never say, It s too much trouble, or It doesn t matter ; it is largely attention to detail in cooking the so-called easy things which makes the difference. For instance, a custard that is allowed to boil and curdle is spoiled; greens that are put into hot water instead of boiling will be unappetising because a bad colour; a cake with too much baking-powder will be dry; milk that is burnt is undrinkable; a steamed pudding that won t turn out has been mixed too wet, or incorrectly weighed; a jelly or cream that is stiff is worse than one that breaks; a cornflour mould that is not cooked enough is indigestible and horrid; a lumpy sauce is an abomination; frying that is greasy is the last word in bad cooking; over-seasoning, under-seasoning, and a hundred and one other details are all proofs of carelessness, and should be ever and always guarded against.
III. A patient s appetite must be humoured . Small portions daintily served are the first step in the right direction; the second step is never to repeat a dish; and a good third is to remember that hot food must be hot .
Convalescent patients who may eat anything which is nourishing often will not be persuaded to eat owing to lack of appetite. Many of the following dishes are intended for this class of patient; it is often as highly important to tempt their appetites as it is that of the real invalid.
If a patient is ordered eggs, it does not always mean egg and milk, a boiled egg, or a poached egg; they can be disguised in soups, and sauces, and in puddings; they can be beaten into potatoes and such things as sieved apple; they can be served in lemonade (which is delicious); they can be hidden inside fritter batter, or flavoured with cheese or tomato; they can, in fact, be made to fit the taste of even the most fastidious, and as with eggs, so with everything. All that is needed is a little love and common sense, and the rest will follow.
If this little book in any way carries out the ideals which prompted it, it will help to make those difficult meal-times more possible and profitable to the occupants of the bedroom and the kitchen.
MAY TREMEL.
HOW TO MAKE A MENU FOR AN INVALID
A LWAYS keep in mind the doctor s point of view, as regards what may or may not be eaten, and the patient s points of view (for he has two)-what the meal looks like, and what it tastes like. If the dinner is two courses of very light diet, don t choose milk soup and junket, or onion soup and cornflour pudding, because both will look the same. Let the first be chicken broth or beef tea jelly and then a soft white pudding, or after a white soup choose an egg jelly or a custard pudding or a milk pudding that has been browned in the oven, and perhaps fruit syrup with it.
Don t one day give two solid courses, and the next two soft ones. Mince, with fruit fool to follow, needs no biting; but fruit fool and junket after a chop, for instance, would be highly desirable, and the next day after mince you could have castle puddings.
Don t after steamed fish with white sauce have a hasty pudding; have a cornflour mould, with a hot chocolate sauce or a fruit syrup or fool; it will not look as though you had tried to save yourself trouble by cooking two things at once.
Don t serve fish cakes, or fish in batter, and follow on with apple charlotte or fruit fritters or balloons; baked apples and sponge cake, if you like, or a fruit rice mould; and don t have rissoles of any sort for supper that day.
When a patient needs feeding up with ordinary diet, surprises are always a success. Finish your meal with biscuit and home-made cream cheese one day; a cream ice the next day will make the patient begin to wonder what will follow on the third day; perhaps an clair with a cheese cream filling would be acceptable, or cheese straws, biscuits, butter and lettuce.
Sandwiches in daily variety will generally be an extra at tea-time, and not merely eaten in place of something else.
ABBREVIATIONS, E TC .
N.S.
Non-solid diet.
V.L.
Very light diet.
L.
Light diet.
L.C.
Light convalescent diet.
C
Convalescent diet.
OC.
Ordinary convalescent diet.
4 gills
= 1 pint.
2 pints
= 1 quart.
2 tablespoons (liquid)
= 1 ounce liquid.
20 ounces (liquid)
= 1 pint.
16 ounces (dry)
= 1 pound.
1 ounce
= 2 tablespoons filled level.
1/4 ounce
= 1 dessertspoon filled level.
Soups
W HEN making stock, remember that for first stock you use fresh meat and bone (the meat cut up small and the bone cracked), and only let it simmer to extract the juices; this will take about 5 hours.
For second stock, cooked bones and meat should be gently boiled for about 5 hours to extract the gelatine. Second stock will set into a jelly when cold.
If, just before serving, you find your soup is not quite thick enough, you can always add 1/2 teaspoonful of Brown Polson s cornflour, blended with cold milk or stock, and then boil it for 3 minutes. A thick soup should be just thick enough to prevent the vegetables, etc., from sinking to the bottom.
Soups
No. 1 (V.L.)
MILK SOUP
1/2 pt. Milk
A slice of Onion
A blade of Mace (if liked)
1/2 Egg
Pepper and Salt
Tiny bit of Butter
1/2oz. Flour
An onion which is cut and is to be kept for future use should be wrapped up in paper, as raw onion will breed disease germs .
Put the onion and mace in the milk (keeping out 1 tablespoonful) and bring to the boil, then take out the mace. Mix the 1/2 egg with the flour and stir in the tablespoonful of milk, and be sure there are no lumps; then slowly pour on to it-stirring all the time-the boiled milk, season with pepper and salt, and add the tiny bit of butter, return to the saucepan, and stir carefully over the fire, but do not let it boil or the egg will curdle. Strain and serve at once.
No. 2 (V.L.)
BOVRIL SOUP
1/2pt. Milk
Slice Onion
1/2 teaspoonful Bovril
1/2oz. (small) Flour
Pepper and Salt
This soup may be made in a double saucepan and kept hot till wanted, only let it simmer, not boil .
Melt the butter, add the flour, and cook, letting it bubble well, stirring all the time, for two or three minutes; add the milk and stir well, so that there are no lumps; then put in the onion and bring to the boil; then add the Bovril and the seasoning, being careful not to add too much salt, as some bottles of Bovril are salty, and so make it unnecessary. Strain and serve. A tablespoonful of cream may be added just before serving.
No. 3 (V.L.)
CHICKEN JELLY OR BROTH
1 Chicken (small)
1pt. Water (or to cover)
Salt
An asparagus chicken is excellent for this purpose. They come from Holland, but are young and tender .
Wash the chicken, joint and cut the meat up, removing the fat; put it into a double saucepan with 1 pint of cold water, add a pinch of salt, and bring it slowly to the boil, then simmer for 5 hours. Before it has finished cooking add a little more salt; stir well every n