Joan Robins suggests a practical dietary for those suffering from stomach troubles.
Recipe of the week:
Fruit Sponge Meringue
1 large apple or other suitable fruit
2 tablespoons water
1 dessertspoon caster sugar
1 small sponge cake or 2 finger biscuits
1 egg
3 tablespoons milk
1 dessertspoon sugar for meringue
Stew apple with water and sugar until reduced to a pulp and put in the bottom of a small greased pie dish. Cut sponge cake or finger biscuits in slices and place them on top. Separate yolk from white of egg. Beat up yolk in a basin with the milk and pour over sponge cake. Let the pudding stand for a few minutes and then bake in a moderate oven for about ten minutes until custard is set. Have white of egg beaten to a stiff froth, add dessertspoon of sugar and pile it on top of pudding. Return to oven until the white is set and very lightly brown; lift out and sprinkle with sugar. (Joan Robins)