The Skilful Cook Part 98

Make a mixture as directed for Cheese Fondu. Partly fill little ramequin cases with it, and bake in a quick oven for a few minutes.

Batter for Fritters (Kromesky).

_Ingredients_-- lb. of flour.

1 tablespoonful of oiled b.u.t.ter or salad oil.

1 gill of tepid water.

The white of 1 egg, beaten to a stiff froth.

If for _sweet_ fritters, castor sugar to taste.

_Method._--Put the flour into a basin.

Make a hole in the middle, and put in the oil.

Stir smoothly, adding the water by degrees.

Beat until quite smooth.

Then add the beaten white, stirring it in lightly.

Apple Fritters.

Pare some nice apples.

Cut them into slices about a quarter of an inch thick, and stamp out the core with a round cutter.

Lay the rings in the batter, and cover them well with it.

Lift them out with a skewer, and drop them into hot fat (_see_ French Frying).

When lightly browned on one side, turn them on to the other.

Drain them on kitchen paper.

Dish on a folded napkin, with castor sugar dusted over them.

A Small Savoury Omelet.

_Ingredients_--2 or 3 eggs.

1 dessertspoonful of finely-chopped parsley.

1 oz. of b.u.t.ter.

Pepper and salt.

_Method._--Break the eggs into a basin.

Add to them the parsley, pepper, and salt.

Melt the b.u.t.ter in a small omelet-pan.

Beat the eggs very lightly, and pour them into the pan.

Shake and stir the mixture vigorously until it begins to set.

When some of the egg is set and the other still liquid, tilt the pan, and draw the egg quickly to the one side of it.

Leave it there to set for two or three seconds; then tilt the pan again and fold the omelet, quickly drawing it to the other side of the pan.

As soon as the outside is set, turn it on a hot dish and serve immediately.

To make an omelet successfully, a _very_ quick fire is necessary; an omelet should not take more than three minutes to cook.

Larger omelets are made by using more eggs and b.u.t.ter and parsley in proportion.

Chopped cooked ham and kidney may be added to a savoury omelet; also mushrooms and shalots. The latter should be finely chopped, and fried in a little b.u.t.ter before they are used. A cheese omelet is made by adding grated Parmesan or other cheese to the mixture.

INVALID COOKERY.

Much attention should be paid to this branch of cookery. The recovery of many sick people depends, to a great extent, on their being able to take a proper amount of nourishment. This they will not be likely to do, unless the food is well cooked, and nicely served.

Everything, for an invalid, should be dressed plainly, and _well cooked_. Highly seasoned meat, rich gravies, sauces, puddings, &c., should be avoided. The digestive organs are weakened by illness, and should not be unduly taxed. All meals should be served punctually; carelessness in this respect has often been the cause of great exhaustion. A good nurse ought to watch her patients carefully, and never allow their strength to sink for want of nourishment at the right time.

It is not wise to prepare too large a quant.i.ty of anything at one time; an invalid's appet.i.te is generally very variable.

All fat should be carefully removed from beef-tea and broth before they are served. This can be best done when they are cold.

Great care should be taken to make everything look as tempting as possible. The tray-cloths used, gla.s.s, silver, &c., should be spotlessly clean, and bright-looking.

Raw-beef Tea.

_Ingredients_--Equal quant.i.ties in weight of beef and cold water.

_Method._--Sc.r.a.pe the beef very finely, and remove the fat.

Soak the beef in the water for about half an hour, moving it occasionally with a fork.

When the juices of the meat are drawn into the water, and it has become a deep-red colour, it is ready for use and should be strained.

This tea is better made from rump or beef steak.

Do not make too much at one time. In hot weather two ounces or a quarter of a pound of meat will be quite sufficient.

Be careful that the meat is perfectly sweet and good.