366 METHODS OF PREPARING FOOD. 



Egg-Soup Over a slow fire beat up the yolks of two eggs, 

 a piece of butter as large as a big walnut and sugar to taste, with 

 one pint of water, the water being gradually added as the ingre- 

 dients become intimately mixed. As soon as the preparation begins 

 to boil, pour it backwards and forwards to and from the saucepan 

 and jug till it is quite smooth and frothy. 



Lentil-Soup Mix a tablespoonful of lentil -flour and a tea- 

 spoonful of corn-flour with a little milk, till as thick as cream. Boil 

 three-quarters of a pint of milk sweetened and flavored to taste; 

 pour this slowly on the flour and milk, stirring meanwhile. Boil 

 altogether for ten ' minutes, still stirring. A whipped egg after- 

 wards added will improve the soup. Salt may be substituted for 

 sugar. This is a most nourishing albuminous food, and a good 

 substitute for beef -tea. 



Eggs, Cream and Extract of Beef Wash two ounces 

 of the best pearl-sago until the water poured from it is clear ; then 

 stew the sago in half a pint of water twitil it is quite tender and 

 very thick ; mix with it half a pint of good boiling cream and the 

 yolks of four fresh eggs and mingle the. whole carefully with one 

 quart of good beef-tea which should be boiling-. This broth is very 

 useful in cases of lingering convalescence after acute disease. 



Egg and Wine 1. Beat an egg with a fork till it froths, 

 add a lump of sugar and two tablespoonf uls of water ; mix well, 

 pour in a \vineglassful of sherry and serve before it gets flat. Half 

 the quantity of brandy or whisky may be used instead of sherry. 



2. Beat one egg to a froth with a tablespoonful of cold water; 

 take a glass and a half of water and a glass of sherry, hot but not 

 boiling; pour this on the egg, stirring all the time; add sufficient 

 sugar to sweeten. Put all into a lined saucepan, set it on a gentle 

 fire and stir it one way until it thickens, but do not let it boil. 

 Serve in a glass with crisp biscuits or " fingers '' of toast. 



Egg-Pudding Beat up one egg with a teaspoonful of flour 

 and sufficient milk to fill a basin rather larger than a teacup; tie the 

 basin and contents in a cloth and boil for twenty minutes. Milk, 

 sugar or red gravy may be added when served. 



Minced Fowl and Egg Remove all skin and bone from 

 a cold roast-fowl, mince the flesh; put bones, skin and trimmings 

 into a stewpan, with one small onion if agreeable to the patient, and 

 half a pint of water', let this stew for an hour, then strain the 

 liquor. Chop a hard boiled egg small and mix with the mince; 

 salt and pepper to taste; three tablespoonf uls of new milk or cream, 

 half an ounce of butter, one tablespoonful of flour and a teaspoonful 

 of lemon-juice; to this add the gravy, let the whole just boil and 

 serve with toasted bread. 



Panada Take the crumbs of a stale French roll, soak it in 

 milk for half an hour, then squeeze the milk from it; have ready an 

 equal quantity of cold cooked chicken or lean sirloin of beef or ioin 

 of mutton scraped very fine with a knife; pound the bread crumbs 



