"Eat in measure and defy the doctor"

Apple Puree

1 lb. apples 1 teaspoonful butter 2 heaping tablespoonfuls (2 ozs.) sugar.

1 teaspoonful grated lemon rind 1 bay leaf.

1 tablespoonful orange flower water.

2 egg whites.

Peel, core, and slice the apples; put them into a casserole, with the butter, sugar, lemon rind, bay leaf, and orange flower water.

Put the cover on the casserole and cook slowly to a pulp; rub through a sieve, and with it about three parts fill some small casseroles.

Beat up the eggs, then add two tablespoonfuls of sugar to them.

Decorate the puree with this meringue and serve hot.

Baked Milk

1 quart (4 cups) milk.

Fresh or stewed fruit.

Baked milk is often recommended as a dish for invalids. Put the milk into an earthenware jar, cover it closely, and allow it to bake very slowly for several hours in a moderately hot oven.

It should be thick and of a creamy consistency.

Serve with fresh or stewed fruit.

Barley Gruel

2 heaping tablespoonfuls (2 ozs.) pearl barley 1 strip lemon rind 1 quart (4 cups) water.

1 heaping tablespoonful (1 oz.) sugar 1 wineglassful sherry wine.

Wash the barley thoroughly; put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity; strain and add the sugar, reheat in the casserole, and add the wine.

Beef Tea En Casserole

1 lb. lean beef.

1 pint (2 cups) water Salt.

Cut the beef into pieces, then shred it with a sharp knife, keeping back the fat and sinews; put the shredded meat into a casserole with a pinch of salt and the cold water; cover and allow it to stand in a cool place for two hours; then set it in the oven for two hours.

Remove the fat and serve hot.

Calf's Sweetbreads

2 calf's sweetbreads.

1/2 pint (1 cup) milk.

1/2 pint (1 cup) white sauce.

1 teaspoonful chopped parsley-Salt and pepper.

Wash the sweetbreads and soak them in cold water for one hour. Drain them and put them into a saucepan, cover with cold water, and bring to the boil. Lift them into another saucepan, cover with the milk, let them simmer for twenty minutes. Trim them and remove all the fat and gristle.

Warm the sauce in a casserole, season it nicely, put in the sweetbreads cut in slices, and cook slowly until they are tender.

Sprinkle the chopped parsley on the top and serve hot.

Chicken Panade

1 chicken breast.

2 tablespoonfuls cream.

Salt and pepper.

Cut the chicken into small pieces and shred it finely; put this into an earthenware dish or jar with as much water as will cover it, add a pinch of salt, and cover with paper; stand the jar in a pan of boiling water, allowing the water to come within an inch of the top; cook in this way for two hours; strain the liquid from the chicken, pound it thoroughly and rub it through a sieve, using the liquid to help it through; 1 reheat, add the cream, and add a little more seasoning if required.