1903 The still-room by C. Roundell

Food for Invalids the other two so that when placed together the outer cutlets will project beyond the middle one. Tie the three together, the cutlet intended for the invalid being in the centre. Turn all three with cutlet-tongs over and over till they are done. All the gravy will be concentrated in the middle cutlet. Send this to the invalid on a hot-water plate, and use the other cutlets in the dining-room. Savoury Custard for an Invalid, — Take two eggs, using both whites and both yolks, and the yolks only of two more eggs. Beat them well with one gill of clear beef-tea, but do not add any salt. Put the custard into a well-buttered basin, cover the top with a buttered paper, set the basin in a pan of boiling water, and let it steam slowly. It will take about fifteen minutes. Let the custard get quite cold, then turn it out and cut it into diamonds with a cutter. Serve salt and pepper with the custard. The Invalid'* s Yorkshire Pudding, — Mix the yolks of two eggs into two good table-spoonfuls of flour. Beat the whites of the eggs lightly, and stir all together. Bake for ten minutes in rather a quick oven. Restorative Jelly. — Take two ounces of isinglass [in these days gelatine must be used], two ounces of white sugar candy, and half an ounce of gum arabic, grated. Steep these ingredients in a pint or port wine poured over them in an earthenware jar* Let it stand twelve hours. Put the jar in a saucepan 141