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Puddings for Invalids

The simpler and lighter puddings for invalids are the more easily they will be digested. Wine or brandy should only be put into them when specially ordered, and as to sugar, cream, and flavouring, the taste of the patient should be ascertained before these are added. Sick people have generally a great objection to highly-flavoured dishes. The following is a light little pudding, and can be quickly prepared. Beat a tea-spoonful of flour to a smooth paste, and pour over it a tea-cupful of boiling milk, which has been lightly flavoured with lemon or cinnamon. Add a pinch of salt and a tea-spoonful of sugar, and stir until the latter is dissolved. When the milk is cold, strain it, and stir into it a well-beaten egg. Pour the custard into a buttered basin, and bake in a moderate oven. Turn it out upon a hot plate, and, if approved, serve with a glassful of sherry or a little jam. Time to bake, twenty minutes. Probable cost, 3d.