Creamed Chicken. — / cupful of thin cream; / tablespoonful of corn starch; I tablespoonful of butter; pepper and Salt; cupful of cold chicken breast.
Make a white sauce from the cream, cornstarch, butter, and sea soning. Cut the chicken into cubes, and heat in the sauce. Serve on but tered toast with a baked potato. The meat which is taken from the bones when preparing chicken broth may be utilized for this dish; or, if de sired, and if the patient can digest it, it can be made into a chicken salad.
Broiled Sweetbreads. — Before sweetbreads are prepared in any way, they have to be parboiled. When they come from the market, put them into ice water and let them stand an hour, then drop in boiling salted water to which a tablespoon ful of lemon juice has been added. This preserves the white color of the sweetbread, and keeps the flesh firm. After cooking slowly for twenty min utes, drop them in ice water and pull off the skin, fiber, and all waste scraps, divide into pieces, and they are ready to serve as desired. They make a very savory dish for the in valid's tray when broiled. Do not separate them when cooking this way, but cut in slices, sprinkle with salt and pepper, brush with melted but ter, and broil a delicate brown. Sea son with pepper, salt, and lemon juice, and, if the doctor allows it, a tablespoonful of tomato sauce.
Sweetbreads are delicious when creamed. When served in this way they are simply reheated in a white sauce, as directed for creamed chick en, and poured over buttered toast. If you have a small portion left of both chicken and sweetbread, it makes a delicious dish blended with cream sauce. They are also nice re heated in a cup of strong chicken stock with a dash of lemon juice for seasoning.
Golden-rod Eggs.—Prepare a white sauce as given in the recipe for creamed chicken. Add to it the white of a hard-boiled egg, chopped. Pour this mixture over a slice of toast, and on top scatter the hard boiled yolk rubbed into tiny strings through a sieve. Serve very hot.
Egg Sandwiches. — Boil an egg hard and chop fine; add salt, mus tard, a few drops of vinegar, and a dash of pepper for seasoning. Sof
ten tablespoonful of butter, beat to a cream, and mix the egg with it till it is a paste. Butter slices of bread, spread on the mixture, and make into a sandwich.
French Chops.— Trim from the bones of tender, little lamb chops all the fat and skin, leaving nothing but the tiny round of meat at the end. Brush with butter, dust with pepper and salt, and broil over a hot fire. Slip little paper frills on the bones, and serve with a spoon of green peas. A delicious way to cook chops for an invalid is to broil them inside paper cases. Make an envelope of thick glazed note paper and rub it with butter. Slip the chop inside. Fold the paper so there are two sheets cov ering the meat, put the little case be tween the wires of the broiler and move about over a clear, hot fire. If it is turned quickly and often, there will be no danger of the paper tak ing fire. A chop ought to cook in this fashion in five or eight minutes. It is constantly basted in the butter and its own juices, and is very sweet and tender. Turn out onto a hot plate, being careful that all the gravy is saved. Chicken or birds may be cooked in the same fashion.
Creamed Asparagus.—Wash a few stalks of asparagus and cut off the white part. Divide the tender green portion into pieces an inch long. Cook in boiling salted water until tender. Arrange on a piece of but tered toast, seasoning with pepper and salt, and pour a little melted but ter over it. If the invalid desires, a few tablespoonfuls of white sauce may be used instead of the butter.
Gum-gluten Biscuits.-1 cupful of self-raising gum gluten; dash of salt; 1 tablespoonful of butter; milk.
Sift the dry ingredients, rub the butter into the flour, and add enough milk to make a soft dough. Roll it out, cut into little biscuits, and bake quickly.
Bran Muffins.-1 cupful of flour; 2 cupfuls of bran; 1 teaspoonful of soda; 3 tablespoonfuls of molasses; 4 tablespoonfuls of butter; cupfuls of sour milk; dash of salt.