Take equal quantities of toasted and chopped
walnuts and grated maple sugar, and mix them
well together. Spread this mixture rather liber-
ally between thin slices of bread and butter. Then
trim and cut into fancy shapes. Serve on a lace-
edged paper, and decorate with a few halves of
walnut.
INVALID COOKERY
This section contains recipes for dishes suitable for the sick and convalescent. In addition to these,
many other recipes in other parts of the book may be used for the sick-room, although in some cases they
may require a little modification to make them suitable for special requirements.
When preparing food for real invalids, the object aimed at must be to give nourishment combined
with the greatest simplicity, and in a form suited to the digestive powers of the patient.
A FEW HINTS ON INVALID COOKERY
When there are doctor’s orders regarding the
food, these must be faithfully carried out.
See that all food given is the very best of its kind,
and not stale nor tainted in any way.
Pay particular regard to cleanliness in its pre-
paration.
Make nothing in large quantities.
The seasoning should, as a rule, be of the very
simplest, and should be used sparingly.
The method of cooking should also be of the
simplest.
Never cook or prepare the food within sight of
the patient.
Any tasting should be done out of the sick-
room.
Serve the food punctually at the hour expected.
Offer all food in small quantities, and as daintily
as possible.
Let all hot dishes be really hot and cold dishes
cold ; lukewarm food is, as a rule, very unpalatable.
Try to vary the food, even although it may only
be in the manner of serving it.
Do not consult the patient about his meal, but
give, when possible, what will be liked, and let it
come as a surprise.
Remove all dishes and untouched food from the
sick-room as soon as finished with.
Do not keep food in the sick-room unless the
invalid is left alone and likely to require it.
Always have something in readiness, such as
Soup or jelly, or a cooling drink.
PART I
INVALID SOUPS AND MEAT JELLIES
INTRODUCTORY
Meat soups for invalids should always be made
from fresh meat, and not from stock drawn from
the general stock-pot. As a rule they are better
made the day before they are wanted, as this allows
time for the fat to rise to the surface and be easily
removed. Beef-tea and other meat teas are an
exception to this rule, and should be made fresh.
In the following recipes very little, if any, vege-
table flavouring is given, but this can easily be
added if desired.
Clear soups, meat teas, and broths are gener-
ally considered more digestible than thickened
soups and purees, and if well made they have
wonderfully restorative qualities. Soups contain-
ing eggs, milk, or cream also contain nourishment
in a very digestible form. .
Care must be taken to serve the soup very hot
and free from grease. A covered cup or soup-
basin is better for the purpose than a plate, and,
Covered Cup for Soup
failing that, a well-heated cup and saucer should be
used. This latter must not be filled too full, and
none of the liquid must be spilt in the saucer.
Some well-made toast cut in fingers or dice, a
neat piece of bread, a rusk, or a few dry biscuits
should be served with the soup.
2490. Beef-Tea, 1
Page 843
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take equal quantities of toasted and chopped walnuts and grated maple sugar, and mix them well together. Spread this mixture rather liberally between thin slices of bread and butter. Then trim and cut into fancy shapes. Serve on a laceedged paper, and decorate with a few halves of walnut.
This section contains recipes for dishes suitable for the sick and convalescent. In addition to these, many other recipes in other parts of the book may be used for the sick-room, although in some cases they may require a little modification to make them suitable for special requirements.
When preparing food for real invalids, the object aimed at must be to give nourishment combined with the greatest simplicity, and in a form suited to the digestive powers of the patient.
A FEW HINTS ON INVALID COOKERY
When there are doctor’s orders regarding the food, these must be faithfully carried out.
See that all food given is the very best of its kind, and not stale nor tainted in any way.
Pay particular regard to cleanliness in its preparation.
Make nothing in large quantities.
The seasoning should, as a rule, be of the very simplest, and should be used sparingly.
The method of cooking should also be of the simplest.
Never cook or prepare the food within sight of the patient.
Any tasting should be done out of the sickroom.
Serve the food punctually at the hour expected.
Offer all food in small quantities, and as daintily as possible.
Let all hot dishes be really hot and cold dishes cold ; lukewarm food is, as a rule, very unpalatable. Try to vary the food, even although it may only be in the manner of serving it.
Do not consult the patient about his meal, but give, when possible, what will be liked, and let it come as a surprise.
Remove all dishes and untouched food from the sick-room as soon as finished with.
Do not keep food in the sick-room unless the invalid is left alone and likely to require it.
Always have something in readiness, such as Soup or jelly, or a cooling drink.
INVALID SOUPS AND MEAT JELLIES
Meat soups for invalids should always be made from fresh meat, and not from stock drawn from the general stock-pot. As a rule they are better made the day before they are wanted, as this allows time for the fat to rise to the surface and be easily removed. Beef-tea and other meat teas are an exception to this rule, and should be made fresh.
In the following recipes very little, if any, vegetable flavouring is given, but this can easily be added if desired.
Clear soups, meat teas, and broths are generally considered more digestible than thickened soups and purees, and if well made they have wonderfully restorative qualities. Soups containing eggs, milk, or cream also contain nourishment in a very digestible form. .
Care must be taken to serve the soup very hot and free from grease. A covered cup or soupbasin is better for the purpose than a plate, and,
Covered Cup for Soup
failing that, a well-heated cup and saucer should be used. This latter must not be filled too full, and none of the liquid must be spilt in the saucer.
Some well-made toast cut in fingers or dice, a neat piece of bread, a rusk, or a few dry biscuits should be served with the soup.
2490. Beef-Tea, 1