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JELLY FOR THE SICK (Invalid Cookery)

Care should be taken in making jelly for invalids to ascertain whether or not wine and lemon-juice are allowed before putting them into the stock. Generally speaking, any very decided flavour is objected to, and sugar should be sparingly used, as sweetness cloys a delicate appetite. As, however, the acid and sugar materially assist the clearing of the jelly, it would be well, when these cannot be admitted, to add the white and shell of another egg. In this case, therefore, three instead of two eggs should be put with every pint of stock. Change of diet is very desirable for invalids. A pleasing variety may be made by making the jelly savoury instead of sweet. This can be done by stewing with the feet an onion, a dozen peppercorns, and a blade of mace. If a pound of the shin of beef be added to this, a very nourishing jelly will be produced. Time, five or six hours to stew. Probable cost of feet, 9d. to 1s. each. Two feet will make a quart of jelly.