nd tin plate, gently flattening with the
roller; bake it about twenty minutes in a quick oven, trying it with a
broom straw to be sure it is done, before taking it from the oven; let
it cool a little, tear it open by first separating the edges all around
with a fork, and then pulling it in two pieces; upon the bottom put a
thick layer of strawberries, or any perfectly ripe fruit, plentifully
sprinkled with sugar; then lay on the fruit the upper half of the
shortcake, with the crust down; add another layer of fruit, with plenty
of sugar, and serve it with sweet milk or cream. This is rather rich,
but a small piece may be given to the children as a treat, at the noon
dinner.

223. =Apple Custard.=--Pare and core six apples; set them in a pan with a
very little water, and stew them until tender; then put them in a
pudding dish without breaking, fill the centres with sugar, and pour
over them a custard made of a quart of milk, five eggs, four ounces of
sugar, and a very little nutmeg; set the pudding-dish in a baking-pan
half full of water, and bake it about half an hour. Serve it either hot
or cold, at the noon dinner.

CHAPTER XIII.

COOKERY FOR INVALIDS.

224. =Diet for Invalids.=--There are three alimentary conditions in
illness; the first prevails where the system suffers from the reaction
consequent upon over-taxation, when rest is the first demand; then only
palliative foods meet the calls of nature, those which give repletion to
the sense of hunger, and tide the system over a certain period of
relaxation and recuperation; gelatinous soups, and gruels of arrowroot,
sago, and tapioca, will do very well at this stage. The second
condition, when the body, failing under the pressure of disease, needs
an excess of nutrition, is serious enough to demand the interposition of
the physician--the doctor is the proper person to decide what shall be
eaten; we will offer only a few suggestions concerning refreshing
drinks. At the third point, when the patient is beyond the reach of
danger, when foods are ordered which shall yield the greatest possible
amount of nutrition, the culinary skill of the nurse may be displayed.
It is here that we would give the paragraphs concerning highly nutritive
foods. The reader will please to note that the quantities in this
chapter are calculated for the use of one person.

225. =Gruels.=--We have already said that in certain physical conditions
the lack of nutrition is what the bod