Cookery for every household

Wash and scrape the calf’s foot, and blanch it according to directions given in Recipe No. 1969. Wipe the meat and cut it in small pieces away from the bone. Remove any fat and marrow, and do not use them in the making of the jelly. Put the water into a large deep saucepan, and add the meat, bones, and calf’s foot to it. Sprinkle in also a little salt, but be careful not to over-salt the liquid at this stage. Put the lid on the pan, and bring slowly to the boil. Then simmer very slowly from 4 to 5 hours, until the liquid is reduced to half the quantity. Skim occasionally, and do not let the liquid go off the simmering point. When ready, strain through a hair sieve or clean tea-cloth placed over a colander, and set in a cool place. It should be a jelly when cold. All fat must be removed from the top, and the jelly served in small quantities. Note. — If wished, the jelly stock may be warmed and served as a soup. Time to cook, 4 to 5 hours. Probable cost, Is. 6d. to Is. 8 d. 2516. Tapioca or Sago Soup Make in the same way as rice soup, using tapioca or sago in place of rice. If large tapioca or sago is used, it must be soaked first in a little cold water, so as to make it cook more quickly. 2517. Tomato Soup 1 pt. light stock. 2 or 3 fresh tomatoes. A few parsley stalks. J tea-sp. fine tapioca. | tea-cupful of milk or 1 table-sp. cream. Salt to taste. Wipe the tomatoes with a wet cloth, cut them in pieces, and cook them in the stock until quite soft. Then rub through a fine sieve, keeping back the seeds and skins. Rinse the saucepan, and return the soup to it, and bring to the boil. Sprinkle in the tapioca, and cook slowly for about 10 minutes, or until it turns quite clear. Add the milk or cream and season to taste. A little celery salt may be added if liked. Serve with sippets of crisp toast ; or the toast may be put into the soup bowl and the hot soup poured on to it. Time to cook, 20 to 30 minutes. Probable cost, 6 d. to 8d. 2518. Veal Broth A piece of knuckle or neck of veal may be prepared in the same way as for mutton broth, and makes a very delicately flavoured broth. Or, for variety, the broth may be made with half mu* on and half veal. Other Invalid Soups Many of the recipes in the “ Soups ” section of the book could also be used for invalids, especially those who are not suffering from a particularly weak digestion. The flavouring can always be modified to suit special requirements. Among other recipes the following might be mentioned : Gravy Soup, Cock-a-I.eekie, Tripe Soup, Clear Soup, Artichoke Soup, Barley Soup, Eel Soup, Endive Soup, Almond Soup, Asparagus Soup, Potato Soup, Lettuce Cream Soup, Tapioca Cream, Velvet Soup, Sorrel Soup, Giblet Soup. INVALID FISH AND VEGETABLE - Fish is a valuable article of diet for invalids, as it is one of the lightest forms of solid food, and much less stimulating than meat. The whiting is one of the most suitable, as it is so delicate in flavour and tender in fibre. It is sometimes called the chicken of the sea. The sole is also very valuable, but it is much more expensive, and not always obtainable. Haddock, plaice, smelts, and lemon soles may also be given, in fact any of the white fish, although the larger kinds are often tougher in fibre.