Cookery for invalids and the convalescent.

Date:
1909
Catalogue details

Licence: In copyright

Credit: Cookery for invalids and the convalescent. 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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    This has enabled them to produce an excel- lent substitute for fresh bread, as well as such a variety of biscuits and rusks as to afford a perfectly safe food, with pleasant variety and change in diet. In addition to the gluten preparations the use of specially prepared starchless Casein affords a basis for bread and biscuits, which meet the most stringent medical requirements as a diabetic food, and are at the same time as attractive in appearance and agreeable to the taste as ordinary biscuits. The most popular form of these are the “ Bon Sante ” Biscuits, re- commended as weight reducers as well as a diabetic food. SAUCES. The foundation for most plain sauces is in flour and some liquid—milk, stock or water—and it is very difficult to get any- thing to take the place of flour. The best substitute so far for it is Plasmon, which can be used in the same way as wheaten flour. Ingredients.—2 ozs. butter, ozs. Plas- mon, 1 pint of milk or water. Method.—Melt the butter in a saucepan, add the Plasmon, mix together, add the milk, and boil till thick. For a savoury sauce add salt and pepper, chopped pars- ley, oysters, chopped white of egg, or shrimps, etc., can be used. Pour the sauce over the fish, or serve in a sauce boat. A sweet sauce is made by adding sac- charine and flavouring instead of pepper and salt. A yolk of egg can be beaten up thick, and then thinned down with a little vinegar or milk, and cream added. G