A handbook of invalid cooking

by Mary A. Boland

SUNDAY, SEPTEMBER

Breakfast.	Dinner.	Supper.
Oatmeal and Milk.	Broiled Beef Liver.	Lentil Soup, with
Bread and Butter.	Boiled Potatoes	Fried Bread.
Cocoa.	and Carrots, with	Smoked Herring.
	Fried Onions.	Bread.
	Bread and Cheese.	Barley Porridge.

Boiled Potatoes, and Carrots with Fried Onions. Slice hot boiled potatoes and boiled carrots together. Season them with salt and pepper, and pour over them hot fried onions.

Lentil Soup. Made like Pea Soup, [page 307].

Fried Bread. Cut bread into small cubes and fry it in hot fat until light brown.

Barley Porridge. Made with pearl barley soaked over night in water, and then cooked for two hours, or until it is soft. During the last hour add milk instead of water. Flavor with salt and butter.

MONDAY, SEPTEMBER

Breakfast.	Dinner.	Supper.
Buckwheat Cakes.	Giblet Soup.	Codfish Balls.
Fried Bacon.	Baked Potatoes, with	Cheese.
Coffee.	Drawn Butter Sauce.	Bread.
	Bread.	Tea.

Giblet Soup. Giblet soup is made from the heart, liver, and neck of chicken and other fowls, which in city markets are sold separately and very cheap. Clean them very carefully, wash in cold water, cut into small pieces, and boil for two hours with onions and herbs. Then add a little butter, thickening, salt, and pepper.

Codfish Balls (Salt Cod). Codfish is one of the cheap foods that seems to be thoroughly appreciated among us, and good ways of cooking it are generally understood. It must be freshened by laying it in water over night. When soaked, put it into cold water, and bring gradually to the boiling point; then set the kettle back where it will keep hot for half an hour; at the end of that time separate it into fine shreds, add an equal amount of fresh mashed potato, make into balls, and fry on a griddle.