Tried favourites cookery book

Slice veal thinly, put in jar with slices turnip cut very thinly, salt, and water. Cover tightly with paper. Steam in jar 4 hours. Strain. Will be a strong jelly and very nourishing Veal Tea. 1 lb. Veal, 1 large cup Cold Water. Cut the veal up very small, sprinkle a very little salt over it. Put it into a jar, add the water, cover closely with paper ; let it stand for i hour. Place the jar in a saucepan of boiling water, and let it boil for 2 I o c. *■ , Cut 2 lbs. of the lean part of the leg of veal, in small pieces (no fat) Wash in cold water, and put in stone jar just as it is. Add only 2 tablespoonfuls water. Cover jar closely and place in pan of boiling water to boil on a slow fire for 2 hours, when all the juice or gravy will be extracted, and may be strained off for use. Vegetables Cooked in a double pan by steaming, thus preserving them, vegetables are much more digestible than cooked in the ordinary way, and such diseases as anaemia, diabetes, and Bright's disease have been tj^ed most successfully, when all other means have failed, by fieely adm istering green food in the form of salads and steamed vegetables. -- InFRED Broadbent, F.S.S., F.R.H.S. For directions to- steam vegetables see page 58. , Whiting, Plaice, or Sole (steamed). Butter two plates. Lav fillets of fish on one, squeeze a little lemon juice over, add pepper and salt. Set over pan of boiling water and cover with other plate as lid. Steam from o to 15 minutes according to size. , , ,, Lamb, veal, or mutton cutlets may be cooked the same way, or portions of chicken. Very light and appetising. Prepare a little béchamel sauce to pour round before serving. Veal erroneously considered indigestible— it is one of the first things that can be given to an invalid if properly cooked. PUDDINGS. The essential things in these are to have the eggs lightly cooked and the starch sufficiently boiled. The chief points to make a successful jelly are (i) the jelly must not boil; if it does, the milk curdles (2) Tie jelly must be cool before it is moulded, or the gelatine will sink to the bottom of the mould. (3) Put yellow peel—peel it taken off the lemon; if the white peel is put in the jelly it makes it bi ter Gelatine added or mixed with tmlk makes % more digestible: the curds become much finer, and thus aids digestion. dipped into cold water; tin moulds should be scalded, then put ready. Remember that all convalescents, or any with weak digestion, require starchy foods^^^^^^^^ diluted, therefore for them nee and other mtlk puddings must be made thinner than for strong people. mhled up, and one egg beaten liot or cold Apple Fool. cover. Stir over fire till it becomes thick. Add sugar and cake 1 dessertspoonful Arrowroot, 1 teaspoonful Sugar, 1 breakfastcupful Water or Milk. Wet arrowroot with a tablespoonful of the cold water or milk, and add the rest boiling, stirring all the time, when it is ready. Arrowroot Pudding:.