Cookery for Invalids Author:Mary Hooper Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: Water Panada. Put a pint of cold water into a stewpan of copper or enamel, and put into it two ounces of light crusts, boilfor three quarters of an hour, stir... more »ring occasionally; add a bit of butter the size of a marble, and salt; then stir in the yolk of an egg and serve. Milk- Panada. Boil the milk in order to be sure it will not curdle, when cold put in bread, and proceed as for water panada. When made sweeten. No eggs or butter are used with this panada. Broth Panada. Use good broth or beef tea; proceed as for water panada omitting the eggs. Chicken Panada. Add the white meat of chicken pounded in a mortar, to bread panada made either with essence of chicken, water or broth. Meat Lozenges. An easy method of preparing these, which are often useful to an invalid when travelling, and serve also to give richness to beef-tea or broth, is as follows: Soak an ounce of Nelson's gelatine for an hour in a pint of extract of beef, drawn as directed for beef-tea, without any water; put it into a clean stewpan, and when it boils continue skimming until no more scum rises. Allow the preparation to boil fast without the lid of the stewpan until it assumes the appearance of glue, then pour it off into a plate, and when cold cut it in convenient pieces. If put away in a tin, in a dry place, these lozenges will keep a long time. SOUPS FOB CHILDREN. Milk Soup. Mince two large onions, a turnip and the white part of a small stick of celery, boil the vegetablesin a pint of stock, or liquor fresh meat has been boiled in, or water. When the vegetables are done rub them through a sieve, then add them and the liquor in which they boiled to a pint of milk, let it boil, season and thicken with a dessertspoonful of French potato flour or two of rice flour rubbed smooth in...« less