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 #1 ( From a Correspondent ) When any serious illness invades a flat, life becomes very difficult. Extra housework is needed with extra space for the nurse and her paraphernalia, and with limited store space and servant-power, meals for the patient become a real problem. Yet, after all, the task is not so formidable as it seems, and the "plain" cook or the amateur need not be discouraged. The real need is to choose and prepare the ingredients with discrimination, and many things can be done with the help of a gas ring or flat-topped Lawson stove, without interfering with the family meals. Items for the family can also often be adapted for the sick-room by some further treatment, and all such devices are good if they save the patient from that worry which comes of hearing the creak of domestic wheels out of gear. Beef tea, veal or chicken broth will early be requisitioned, and may be wanted in a hurry:........ If so, remove every particle of fat from half a pound of beef or veal, shred finely, and soak in a gill of cold water slightly salted for at least half an hour. Then bake the whole in a closed jar in the oven, or cook in a double saucepan. Long, slow cooking is better than rapid boiling, but after an hour, a first edition can be strained off and given with feathery bits of toast. Further cooking will produce a savoury brown jelly that may be melted and given hot, or in some cases eaten cold. SUBSTITUTE FOR BEEF TEA. A sick person, however, is apt to tire quickly of beef tea, and strong brown soup comes then as a pleasant change: ..................... Buy bones for this, pick out carefully anything not quite fresh, and boil in plenty of water, with cut-up vegetables as onion, carrot, clery. This also should form a jelly when cold. Take away all the coating of fat from the surface and wash the top, and the sides of the basin into which the liquid was strained with a cloth wrung out in hot water. A few peas or a little pasta or vermicelli may be lightly cooked and added when serving. "Second stock" from the re-boiled bones will give the family a hot soup-course. ...to be continued