Bake sponge cake mixture in a pan of such size as to secure a sheet of cake half an inch thick when baked. When the cake is cold, cut into strips three inches wide, and these into short strips about an inch wide. Toast the latter or brown in the oven upon one side, then toast or brown on the other side.

Fruit jellies, Bavarian creams, custards, sherbets and cream ices are all useful (under supervision) in the dietary of the sick and convalescent. Directions for the preparation of these dishes, as well as of clear soups, cream soups, toast, etc., which are also desirable, will be found under the headings of the various chapters. In cases of acute disease, or in the early stages of recovery from such diseases, fat is often not easily assimilated, and hence no droplet of fat should be left floating upon a cup of broth. When butter is allowed upon toast, vegetables, or broiled meat, external heat should not be applied, the heat in the article should be sufficient to melt the butter. Eggs poached in cream or consommé, with or without toast, are usually relished in the sick room. Ice-cold foods, as cream ice, often prove most acceptable to an invalid suffering from fever or inflammation, when no other form of nourishment can be tolerated. At such times flavoring extracts, or zests of lemon or orange, should not be used; nor should the mixture be made as sweet as in the recipes given under ices. Pure cream, not too heavy, with simply from half to three fourths cup of sugar to the quart, produces a good cream. A plain boiled custard made of the yolks of three eggs and two tablespoonfuls (always level) of sugar to a pint of milk is also good. In either case a cup of whipped cream, beaten into the frozen mixture, adds lightness and richness, when the latter is desirable. This is one of the first articles of food prescribed by physicians to patients who are recovering from severe attacks of cholera morbus. Junket ice cream is particularly wholesome.