BARBECUED CHICKEN.
Split down the back, and after breaking the joints dress and lay it open. Use two tablespoonfuls of butter and one cup of water. Season with salt and pepper. Brown the chicken well, dredge it with flour and baste it every fifteen minutes with drippings from the pan until tender. Pour over it the gravy that you find in the pan, and serve. The Southerners, with whom this dish is a great favorite, usually put in this gravy some nice table sauce.
JELLIED OATMEAL.
Take one-half cup of very finely ground oatmeal and put it over the fire with a pint of boiling water and a level teaspoonful of salt. Boil it very slowly until it becomes transparent. This will require two hours or longer. Do not add any more water unless it is positively necessary. When it is done it should be stiff and hold its form when it is turned out. It makes a dish which is very nice and nutritious for sick people, when it is quite gelatinous. Add sugar, if it is desired, and put it in a mould. Serve when cold and solid with cream and powdered sugar.
BOILED TROUT.
Boiled trout makes an excellent dish for convalescents and it is very nutritious. Have the fish cleaned and the scales removed. The entrails should be drawn from the gills. After the fish has been thoroughly washed boil it in salted boiling water till you can easily pull a fin out, then serve it with a white sauce either made plain or with milk. French canned green peas are nice with trout. If the peas are served with the trout put the peas on the dish and lay the trout on them.
Clam soup may be given to invalids with beef tea, alternating. Clam soup may be given when beef tea can not be digested. It is very nutritious. Drain off the juice and remove all bits of shell as with oysters. If the clams are whole put the shells over the fire until they are heated; remove the clams and simply season the juice very lightly with salt and pepper and use the broth in that shape. If you are using canned clams heat the clams in the juice, then remove the juice and season slightly, using the juice. Strain the juice. Take the clams and cut away the hard part from the soft part. Boil the juice, with the hard part, long enough to extract the flavor. Use the juice to make the soup, adding water or milk. When the soup is made season it, putting the soft part of the clam in it. Boil it a couple of minutes and serve it. Use butter and flour in the same manner as for thickening oyster soup.
Make orange salad to serve with broiled chicken in the following manner: For a small chicken use two small sour oranges, sliced very thin. Arrange them nicely on a dish. Place over the slices of orange a very little salt, a little cayenne pepper, and three tablespoonfuls of salad oil. If the oranges are sweet a few drops of vinegar or lemon juice must be added. Serve the chicken on top of the orange salad.
RENNET CUSTARD.
Heat a half pint of milk until it is lukewarm. While the milk is heating beat one egg with a teaspoonful of powdered sugar and stir the egg and sugar in with it. When the milk is lukewarm add one teaspoonful of liquid rennet and one teaspoonful of wine or one tablespoonful of rennet wine. Mix all together and let it become cold. Rennet custard may be given safely when the invalid is not able to take more than broth.