Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery.

Date:
1903
Catalogue details

Licence: In copyright

Credit: Middle class cookery book / compiled and edited for the Manchester School of Domestic Economy and Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    PART It etc., aside from tlie fire and let it cool a little; then add gradually to tlie_ stiff egg froth. Beat all together until quite stiff, this generally takes from twenty to thirty minutes. Dip a tin or china mould in cold water, then fill with the mixture, which should stand at least half an hour before being used. If preferred, this may be made with oranges. The gelatine melts more quickly if it is previously soaked in the cold water for an hour. This is a good way to use up the whites of eggs left from making a sponge-cake. Water Icing i lb. Icing Sugar | 2 Tablespoonfuls Cold Water ]\Iix together till quite smooth, and put it on a cake with a spoon, letting it lie Avhere it falls. CHAPTER XVI DISHES FOR INVALIDS Directions for preparing food for the sick-room will be found in the School Cookery Book, edited by C. E. Guthrie Wright. The dishes given in this chapter are suitable for persons recovering from illness, or for chronic invalids. In preparing food for the sick, all strong flavours should be avoided, pepper, herbs, and spices should be used sparingly, and only after it has been ascertained that the invalid may take them. Simple puddings will be found among those given in Chapter XIII., which can be varied to suit the taste of invalids. Many persons, who when in health have a great liking for sweet dishes, turn from them with