These vegetables require to be boiled for fifteen or twenty minutes, but care must be taken not to boil them for too long a period, otherwise they will become too soft. Spread out on the dish when removed from the water to let them cool quickly, otherwise the heat they contain will make them too soft.
Soak a pound of haricot beans in cold water for twenty-four hours. Pick and well clean the beans the next day and put into a saucepan with cold water and a little butter. Put them on the stove, adding a little cold water to prevent their boiling too fast. When nearly cooked drain dry and put into a covered pie-dish with some gravy, seasoning, and black pepper. Put the cover on the dish, and let the contents bake for half an hour. Serve in the dish with a napkin folded round.
Bake half a pint of haricot beans in a slow oven, then pound them smooth in a mortar, adding by degrees two ounces of bread-crumbs, two ounces of butter, and two ounces of grated cheese, cayenne pepper, salt, and nutmeg to taste. Put into pots, and put a little melted butter over them. This makes an excellent sandwich spread between slices of buttered toast.
Wash the beetroot thoroughly, taking care not to break or prick the skin. Put it in plenty of water, and boil until tender. If it is to be served hot, remove the peel quickly, and cut into thick slices and serve with melted butter. For salads, allow the beetroot to cool, and serve with vinegar or salad cream.
Broad Beans with Cream
Shell enough broad beans to fill a quart measure. Boil them until tender; then drain them in a colander, and put into a saucepan, with half a pint of stock, and a little parsley, thyme, and marjoram chopped very finely, and a small lump of sugar. Stow the beans slowly till the stock is lessened; then beat up the yolk of one egg, and add it to a quarter of a pint of cream, then add to the beans. Let it all get thoroughly hot but do not lot it boil. Brussels Sprouts Sautes
Trim, wash, and clean two pounds of sprouts, and boil for a quarter of an hour in salt and water; then drain and fry in clarified butter mixed with one teaspoonful of finely-minced onion, one dessertspoonful of chopped parsley, and a little pepper. When they are a nice light brown, pour over them a sauce made as follows: Mix a teaspoonful of flour smoothly with a little stock, add it, over the fire, to a quarter of a pound of butter, a little salt, and grated nutmeg. Stir with a wooden spoon, and until it is of the right consistency. Last of all add a squeeze of lemon-juice.
Bubble and Squeak with Meat
Fry some cold roast or boiled beef cut into medium-sized pieces, and seasoned with pepper and salt. Chop up a boiled cabbago very small, and fry it in some fresh dripping to which has been added a little pepper and salt. Stir all the time, in order that it may be all equally done. Sprinkle a little vinegar over the cabbago when taken from the fire, but only sufficient to give it a slightly acid taste. Place the cabbage in the centre of a hot dish, and arrange the slices of meat round.
Cabbage and Bacon, Fried
Fry some rashers of bacon and leave them on a dish before the fire. Chop some cooked cabbage and cook until it is mixed well with the bacon fat. Serve hot wich the bacon on top.
Boil for two hours three large carrots, then drain and rub through a sieve. Add an ounce of melted butter to the carrots, heating them thoroughly. Beat an egg and add to it salt and pepper. Grease the mould and pour in the mixture and press well down. Place in an oven for ten minutes, turn on a hot dish, sprinkle a little chopped parsley on the top and serve with white sauce.
Trim the cauliflower neatly from withered leaves, and cut off the stalk as near to the flower as possible without injuring it. Soak for an hour in cold water with plenty of salt, then put into salted, boiling water, and boil for twenty minutes. Serve in a vegetable-dish with melted butter poured over.
Cauliflower in Beef Nests
Cut some rather thin slices of beef and spread them with butter and sprinkle some seasoning on; then cover with a half-inch layer of dressing made by mixing together one cupful of chopped cooked cauliflower, one half-cupful of breadcrumbs, one teaspoonful of minced parsley, one beaten egg, and seasoning to taste. Roll up, fasten with a neat skewer, or tie, and fry in hot fat till a delicate brown; drain and serve at once.
Thoroughly cleanse the celery; remove the leaves and cut it into four-inch lengths. Then put into a saucepan with three slices of ham and three of bacon, half a pint of stock, a little pepper and salt. Simmer for a quarter of an hour. Let the celery cool, then take it out, dip in egg and bread-crumbs, and fry in butter. Serve very hot, with tomato sauce. The stock it has been boiled in, with a little pea-powder and water added, forms excellent soup.
Celery, Fried (2)
Thoroughly wash three heads of celery, remove the leaves, and cut into four-inch lengths, then put into a saucepan with two or three slices of ham, half a pint of stock, and season with pepper and salt. Simmer gently for a quarter of an hour. Let the celery cool; then take it out, dip it in egg and bread-crumbs, and fry in butter. Arrange on a hot dish and serve with tomato sauce.
Celery on Toast, Stewed
Wash four heads of celery, strip off the outer leaves, and cut into four-inch lengths. Put these into a saucepan with half a pint of stock, and stew till tender; add a little flour and butter to thicken, a blade of pounded mace, a sprinkling of nutmeg, pepper and salt, and four tablespoonfuls of cream. Simmer all for live minutes, and serve on toast.
Clean well in salt and water a head of celery, then cut into small dice. Cut a quarter of a pound of cheese into small squares, and mix with enough mayonnaise sauce to cover the celery. Garnish with cress and slices of hard-boiled egg and tomato.
Clean and trim two sticks of celery, and chop them up into dice; boil gently in as much milk as will cover it, till it is tender, then drain off the milk, and thicken it with a little flour and butter; put the celery back in the milk and season with pepper and salt. Boil for a few minutes, and serve with toast.
Cucumber for Grilled Steak, Fried
Pare a large cucumber and cut into slices of about an inch and a half thick, wipe dry with a clean cloth, and dip them in a little flour. Have ready a pan of boiling fat, and place the slices in, a few at a time, keep them moving about with a spoon till they become a golden brown; remove from the pan, drain on paper, and serve.
Cut the inner part of the leeks into finger-lengths, wash carefully, put in a saucepan, and cover with seasoned stock. Cook gently until tender, then arrange on a dish. Thicken and colour the stock, and pour it over the leeks. Serve with fried bread.
Cut off the ends of the stalks, and pare neatly a pint of mushroom buttons; put them in water with a little lemon-juice. When all are done strain them, and put them into a saucepan with about three ounces of fresh butter, pepper, salt, and the juice of half a small lemon. Cover the pan closely, and stew gently until quite tender. Then thicken the butter with flour, and add gradually enough cream to make the sauce a proper consistency. Put in a little grated nutmeg. Remove any butter floating on the top of sauce, and serve very hot.
Peel large onions and boil for one hour in plenty of slightly alted water. Butter a shallow dish or a deep plate and arrange the onions in it. Sprinkio with pepper and salt and put a teaspoonful of butter in the centre of each onion. Pour over them a cream sauce and dust with cracker crumbs. Bako slowly for one hour.
Onions, Spanish – Skin five or six Spanish onions, cut them into rings and sprinkle them with pepper. Put the onions into a saucepan with two ounces of melted fresh butter. Simmer for two and a half hours. Serve on mashed potatoes.
Take some Spanish onions, skin and scoop out a part of the inside, chop finely; then mix some bread-crumbs with a little butter and cream, seasoning with pepper and salt. Mix with the chopped onion and put into the onion-cases; then steam till tender, and serve with rich brown gravy.
Wash, pick, and dry the parsley; put it into a frying-baskot, and immerso in hot fat for a few seconds until crisp yet still green. Drain on soft paper, and sprinkio with a little salt and pepper.
Put three large parsnips into a saucepan with six table-spoonfuls of water, and a teaspoonful of salt; put in the oven, and bake till tender. When cooked, and nicoly browned, put them in a vegotable dish and sprinkio with black pepper and put a lump of butter on the top of each.
Mix together some cold boiled potatoes and butter with the back of a wooden spoon until smooth. Season with pepper, salt, and a little minced parsley, and bind with a little milk. Sprinkle a little flour on the bands, and roll into balls freo from cracks. Brush over with beaten egg and cover with bread-crumbs; fry in boiling fat for two or three minutes and serve very hot.
Boil the quantity of potatoes required, then drain them well. Shake the potatoes, with a little salt, until they are dry and fluffy. Mash them with a potato-mashor, then whip in one gill of cream, warmed with one ounce of butter and season with pepper. Whip until as light as a souffle. Serve hot.
Take four cupfuls of thinly-sliced, boiled potatoes, and put into a baking-dish. Sprinkle with flour, salt, and pepper, and put a few lump3 of butter over the top. Cover the potatoes with milk, and bake until the top is a delicate brown and the potatoes are soft and creamy. Serve very hot.
Well wash and scrape off the skins, and put the potatoes into boiling water with one heaped-up tea-spoonful of salt to each gallon of water, and add a little mint. Boil till tender. When done, strain them and remove the mint, and stand them beside the fire with the lid of the saucepan half off. When the potatoes are quite dry, place in a hot vegetable dish with a large lump of buttei shaken in among them.
Take as many potatoes as are required, as far as possible of a similar size, then wash them well and bake. When done cut a bit off the top of each, and scoop out the potato; mash the pulp with a little milk, butter, and season with grated cheese and cayenne. Add a little chopped parsley, and beat till light. Put the pulp back in the skins, letting it rise a little over the top, and rub butter over it. Bake a light brown, and serve very hot.
Potatoes Under Meat, To Brown
. Boil some large mealy potatoes, remove the skins carefully, and about an hour before the meat is cooked put them into the dripping-pan, having well dredged them with flour. Before serving, drain them from any grease, and send to table very hot.
Well wash the sea-kale and tie it into small bunches. Put it into boiling water, adding to each gallon of water one hoaped-up tablespoonful of salt, and boil quickly until tender. Take it out, drain, untie the bunches, and serve with plain melted butter or white sauce.
Wash the scakale well, and tie in bundles. Boil in salted water for a quarter of an hour; then drain, and put it into a pan with brown gravy sufficient to cover. Stew gently till tender.
Pick, wash, and put into a saucepan. Sprinkle with salt and cover closely. Set on the stove and shake frequently. When cooked squeeze quite dry and add a little butter. Serve with melted butter.
Spinach with Egg Garnish
Clean the desired quantity of greens, and boil till tender in just enough water to cover the bottom of the saucepan. Drain through a colander, chop moderately fine, and season with melted butter, salt, and a little pepper. Butter a deep dish and put in the spinach. Garnish with slices of hard-boiled egg.
Scald eight ripe tomatoes in hot water and cut them in Blices. Butter the sides of a pie-dish, and lay in it the sliced tomatoes. Season with pepper and salt, cover with bread-crumbs. Add some small lumps of butter over the crumbs. Bake in a hot oven for half an hour. Serve hot.
Fry one sliced Spanish onion in one ounce of butter. Slice one pound of tomatoes and arrange a few shoes at the bottom of a vegetable dish. Cover with a layer of bread-srumbs and onion and continue till all is ased up. About two tablespoonfuls of bread-crumbs will be sufficient. Then distribute an ounce of butter, cut into small pieces over the top, and bake for half an hour.
Peel one pound of tomatoes. This is best done by first putting them into boiling water and leaving them there for a few seconds. The skins will then come off easily. Chop the tomatoes with one small onion. Melt an ounce of butter in a frying-pan and fry the tomatoes and onion for five minutes; add seasoning and one slightly beaten egg. Stir over the fire till the mixture is thick, then spread it on toast.
Pare and wash some good-sized turnips, wipe dry, and cut in rather thin slices. Season with pepper and salt, dredge them with Hour, then fry them in a little dripping until brown and tender. Serve with fried onions and brown sauce.
Boil three large carrots and five turnips. Cut them into fancy shapes, and line a greased souffld tin with them; fill up the middle with boiled spinach, to which the yolk of an egg and a little butter has been added. Steam with greased paper over for about an honr. Serve with brown sauce.
Vegetable Marrow, Baked
Peel a small marrow, and divide it into four parts, then cut each piece into thin slices; put into a pie-dish, with salt and pepper and a teacupful of milk. Bake in a hot oven for an hour.
Vegetable Marrow, Boiled
When the marrows are small they are best cooked whole and not peeled. Wipe them and put them into boiling water and boil quickly for twenty minutes. Drain and cut into pieces. Serve with white or parsley sauce.
Vegetable Marrow, Stuffed
Parboil a good-sized marrow whole. Cut off one end and remove the seeds. Stuff the marrow with well-seasoned minced mutton or beef, and a hard-boiled egg cut into rings. Tie up the end with tape, and bake in a large pie-dish for nearly an hour. Serve very hot with gravy.
Preparation of Food, Special Diets, and Recipes
THE nourishment taken by invalids is so important a factor in their recovery that it is essential that food should be cooked and offered to them in as appetizing and easily digestible a form as possible.
Serve it punctually, in small quantities, and serve it daintily. A neat and spotless tray, with the food offered as temptingly as possible, will do much to induce a patient to take what he has perhaps no appetite for. The reverse produces a feeling of disgust that will probably prevent his taking any food at all.
See that everything used in its preparation is sorupulously clean and of the best quality. Use simple seasonings only as the taste of an invalid is very sensitive, and if the same foods have to be given again and again, try and vary the dishes by preparing them differently. Never let the patient see the food prepared, and remove all that is untouched from sight as soon as possible.
Milk forms the major part of the diet when no solids are allowed, and this is more digestible when boiled or diluted with lime water, soda water, or barley water. Served as junket or milk jelly it can frequently be relished and digested when the patient refuses it in any other form.
Beef tea, beef and other meat juices, broths and soups made from beef, veal or chicken, are generally allowed. They give variety to fluid diet, but should be simply prepared and free from fat.