Royal Army Medical Corps training, 1911.

Date:
1911
Catalogue details

Licence: In copyright

Credit: Royal Army Medical Corps training, 1911. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    take it out, trim the edges, and serve hot on a small piece of buttered toast. 816. Savoury omelet.—Two eggs, ^ ounce of butter, 2 tea- spoonsful of chopped parsley, 2 drachms of milk, pepper and salt. Break the eggs into a basin, beat them well with a fork, add milk and parsley, season with pepper and salt. Dissolve the butter in a frying or an omelet pan. When quite hot, pour in the mixture, stir slowly with a fork over a quick fire and shake the pan. When the eggs loegin to set, shape and roll the omelet on one side of the pan, allow it to take colour, then turn qmckly on to a hot dish and serve. 817. Sweet, or jam omelet.—Two eggs, 2 drachms of milk, ^ oz. of sugar, ^ oz. butter, ^ to 1 oz. of jam, a pinch of salt. Break the eggs into a basin, beat them well, add the milk, half the sugar, and the salt. Melt the butter in an omelet-pan, and when this is hot, pour in the other mixed ingredients, and stir over a quick fire. When the eggs begin to set, shape and roll the omelet towards the edge of the pan, allow it to take colour, put the jam previously warmed in the centre, fold in the edges, turn the omelet on to a dish, sprinkling over it the remainder of the sugar, and serve hot. Pxiddings. 818. Rice-pudding.—One oz. Patna or Carolina rice, | pint of milk, \ oz. sugar, 1 egg. Wash the rice, put it in a saucepan with the milk, and let them simmer until the milk is thick, add the sugar and flavouring and well-beaten egg, pour the mixture into a slightly greased pie-dish or pudding-tin and bake in a moderate oven from 20 minutes to half an hour, dredge with sugar and serve. Note.—Lemon, cinnamon, nutmeg, cloves, and other spices may be issued as flavouring. When flavouring is used, it should be put in the pudding just before it is baked. A thin piece of lemon-rind boiled in the milk and removed before baking is found excellent. Other farinaceous foods which can be used and suitable for milk- puddings are tapioca, sago, barley, cornflour, semoUna, etc. 819. Tapioca-pudding'.—Three-quarters of a pint of milk, 1 oz. of tapioca, \ oz. of sugar, 1 egg, flavouring-essence. Put the tapioca to soak in the milk for a few minutes, then cook over the fire until the tapioca is quite tender. When it is cooked let it cool slightly, then add sugar and beaten egg and a few drops of flavouring essence. Butter a pie-dish, pour the pudding into it, and bake for about twenty minutes. 820. Custard-pudding.—One pint of milk, 2 eggs, 1 oz. sugar, flavouring. Beat the eggs, add to them the milk and sugar and flavouring, pour the custard into a pie-dish, and bake in a moderate oven for twenty minutes ; sprinkle sugar over, and serve either hot or cold. The same ingredients can be put in a greased basin and steamed, or they can be put in a double saucepan or jar and boiled. 821. Savoury custard-puddingr.—A savoury custard can be made by substituting herbs, chouped meat, and pepper and salt for sugar and flavouring.