Show I O D FOR INV INVALIDS ALIOS GIVEN IN THESE RECIPES Hiss I j iss S Gertrude McCheyne s List After fter Housekeepers Housekeepers' Housekeepers Housekeepers' Housekeepers Housekeepers' House House- keepers' keepers Conf Conference rence I RecipES RecipE'S for Invalids which were vero resented to the housekeepers housekeepers' conferee confer confer- ee ce held under the auspices of the tension division of or the Utah ral college have havA been compiled by ss Gertrude of or Jho ho vision It These recipes are arc prefaced b by the lowIng u suggestions pay strict attention to cleanliness Cook jook Individual portions Do not rr fry Invalids Invalids' food DO o not use much fat J Th o not over 0 sweeten Make Mako out tho the days day's diet let In advance that materials ma may be he ordered an and lay layt avoided If possible let one ton attend to the cooke cookery The The he more Important recipes given gl HoW RANGE RANGE ANGE ALBUMEN 11 l egg white beat b beat with sharp Shari knife pe third e third cup orange juice juice add add grad grul y lIy to egg 1 and strain over o Ice TwO crushed Ice Sugar reten eeten if nece necessary sar r CG G LEMONADE Konc One e egg beat beat slightly add all jn- jn n. n dl dint nt Two To tablespoons lemon Ere ice r. r Qu Quarter cup cold water Two 41 ont crushed ice Sugar or orl l Snip rup Strain Straits over crushed Ice BEEF TEA One pound round steak teak One pint Ild wa water Cu Cut t mea meat tin In small pieces s rr r chop It IL discarding all fat Place cold water in covered lass glass Jar lave lace in ill a saucepan of or water just oiling Ke Keep p at 10 1 degrees for tor toI two to I tours Urs Strain off ort liquid season with 11 Serve In hot cup REAM OF CELERY SOUP tone one nt cup milk three f stalks celery celer- cut cuta a it small pieces cook twenty minutes double boiler boUer One tablespoon spoon butr but- but r r. one tablespoon flour cream to to- ether nn and strain milk over It Ad Add and serve with one spoonful cream RANGE JELLY One t teaspoon gelatin soak oak soak In cold coM ater On One tahle tablespoon poon cold water ne no tablespoon boiling water water dissolve dissolve 1 gelatin In it It Quarter cup orange juice Ono One tablespoon lemon Juice 2 24 tablespoons tablespoons table table- spoons sugar su Combine Combino with dissolved gelatin Mold chill and servo with whipped cream JUNKET CUSTARD Three quarters cup milk quarter I teaspoon brandy one teaspoon Ru sugar ar few grains salt RI Heat to lukewarm Quarter Quaker Junket tablet one teaspoon I col cold water Dissolve In water Stir SUr quickly into mixture Pour Into glass class dish in which It Is la to bo be served Kt Keep ep warm until set then chill chilI FRICASSEED OYSTERS Ono quart oysters oysters- oysters-drain oysters drain and wash Quarter small onion grated Into butter buttor Two tablespoons butter hutter browned In a n apan pan Add oysters seasoned with j salt alt I and pepper Stir until edges l s 's are curled Four tablespoons butter two tablespoons flour lour Cook Cool with o oysters two taro or three minutes Two egg yolks yolks- 5 1 a add d chopped chapped add parsley y add as 08 taken from the tho fire e Sor on toast or Inpattie in pattie shells 1 OYSTER ROAST One pint oysters oysters drain drain and west wash Heat and season Quarter teaspoon salt A l little tt paprika Two teaspoons butter Eight square squab crackers toasted Lay In large o enameled baking baking dish moistening with hot seasoned oyster juice Lay LlY three oysters upon each cracker crocker Dot with bits of or butter hutter sprinkle with a R. little pepper and lemon Juice Set In hot oven about eight minutes or until oysters are steaming hot and edges slightly curled Sprin Sprin- Sprinkle kle lile with chopped choppe parsley an and serve with slices of ot lemon |