From The Times, Tuesday March 21, 1922, 'A Woman's View', posted with permission of the transcriber, Barb. Baker. Geo. SICKROOM COOKERY IN A FLAT [A Woman's View]...part #3 ( From a Correspondent ) A SAVOURY JELLY. Savoury jelly suits some sick people better than the sweet: ....................... Use white and a little tarragon vinegar, lemon-juice, and salt, always remembering that the liquid must be in proportion to the stiffness of the stock. Where cold food is desirable, a puree made of veal, chicken, game, or rabbit, pounded with a mortar and rubbed through a sieve may be set in this jelly; a small mound turned out is very tempting. White fish may be so heated. But a steamed souffle simply made is more generally welcome: .................................. This can easily be evolved from part of a chicken or pheasant, or even from rabbit cooked for the family. Well cook the meat, rub through sieve, mix with about half the quantity of white sifted bread crumbs, moisten with a little gravy, cream, or yolk of egg. Stir in quickly enough well-frothed white of egg to mix lightly into the puree, steam 15 minutes in a buttered basin, turn out and serve with a little clear gravy or thin white sauce. Flan d'epinards, as prepared by an Italian chef, sounds magnificent, but is a quite easy and often forms an acceptable variant of the pudding course for both invalid and family: ..... Wash, boil, and finely chop two large handfuls of spinach, rub through sieve. Add an equal quantity of 'bechamel' sauce, a simple mixture of butter, flour and milk, which any cookery book will explain. Mix well, add two well-beaten eggs, put in six buttered cups, steam half an hour, turn out and pour thin white sauce round.