(7) For invalids, never make a large quantity of one thing, as
they seldom require much at a time. Only as much as the patient is
likely to eat should be taken into the sickroom, and at once remove
what remains. Never leave food at the bed side or about a sickroom;
if the patient cannot eat it, take it away and bring it again in 1 or 2
INVALID COOKERY 575
hours. As a rule nothing made for an invalid is fit to be used a day
after it has been prepared, and neither food nor drink, except in
cases of absolute necessity, should be kej^t in the invalid's room, as
the air and temperature are apt to hasten decomposition.
(8) In case of infectious fevers all remains of food should at
once be burned, and on no account be eaten by another person. The
nurse should not eat in the sickroom.
(9) Have every thing tempting in appearance and daintily
served. See that the linen is spotless, and the prettiest china used
to hold the sick one's food. Never give an invalid soiled or crumpled
napkins.
(10) Do not put a very little broth in a very large basin. If a
limited amount of drink is to be given it is better to put the right
amount in a small glass than to hand a large glass full, and tell him
how many swallows to take. Gruel served in a tumbler is more ap-
petizing than when served in a basin or cup and saucer. It is better
not to have a cup more than f full, and then it will be less likely to
spill over. Never have anything spilled into the saucer on handing
an invalid a cup and saucer. Little things like these tell on the sen-
sitive nerves of an invalid more than many people think.
(11) Sponge the hands and face of an invalid carefully before
serving any meal.
(12) If a feeding cup is used, scald it carefully and keej) it
quite clean; warm it before using it for hot food. Keep one for milk,
and lay that in water; have a separate cup for beef tea and broth.
When much fever is present very little gastric juice is secreted,
and therefore at the commencement of a fever there is little craving
for anything but cold water. All nourishment given in high fever
should be in fluid form, and it is very doubtful if starch can then be
converted into sugar.
Lemonade is agreeable as the acid taste pleases the patient's
palate, and the sugar passes into the system without digestion or
making any demands on the powers of the stomach, and various
other drinks can be given. As the fever subsides the gastric and
intestinal juices are sufficiently secreted to digest farinaceous foods,
and the medical man can decide in each case what articles are most
suitable. By degrees the patient is able to satisfy his natural ap-
petite, convalescence becomes more rapid, and bynindby steaks and
other food can be eaten again. This would be dietetic regimen.
The following quotation from Dr. Pavy's " Treatise on Food and
Dietetics," will be of interest and value. Regarding the foods which
may be given jjatients as convalescence advances, he says: " In feb-
576 INVALID COOKERY
rile, acute, inflammatory, and other conditions where an absence of
digestive power prevails the food should be confined to such ar-
ticles as beef tea, mutton, veal or chicken broth, whey, calf's foot, and
other kinds of jelly, arrowroot, and such like farinaceous articles,
barley water, rice, mucilage, gum water, fruit jelly, and the juice of
Page 428
Presented as published in 1902. 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
(7) For invalids, never make a large quantity of one thing, as they seldom require much at a time. Only as much as the patient is likely to eat should be taken into the sickroom, and at once remove what remains. Never leave food at the bed side or about a sickroom; if the patient cannot eat it, take it away and bring it again in 1 or 2
hours. As a rule nothing made for an invalid is fit to be used a day after it has been prepared, and neither food nor drink, except in cases of absolute necessity, should be kept in the invalid's room, as the air and temperature are apt to hasten decomposition.
(8) In case of infectious fevers all remains of food should at once be burned, and on no account be eaten by another person. The nurse should not eat in the sickroom.
(9) Have every thing tempting in appearance and daintily served. See that the linen is spotless, and the prettiest china used to hold the sick one's food. Never give an invalid soiled or crumpled napkins.
(10) Do not put a very little broth in a very large basin. If a limited amount of drink is to be given it is better to put the right amount in a small glass than to hand a large glass full, and tell him how many swallows to take. Gruel served in a tumbler is more appetizing than when served in a basin or cup and saucer. It is better not to have a cup more than f full, and then it will be less likely to spill over. Never have anything spilled into the saucer on handing an invalid a cup and saucer. Little things like these tell on the sensitive nerves of an invalid more than many people think.
(11) Sponge the hands and face of an invalid carefully before serving any meal.
(12) If a feeding cup is used, scald it carefully and keej) it quite clean; warm it before using it for hot food. Keep one for milk, and lay that in water; have a separate cup for beef tea and broth.
When much fever is present very little gastric juice is secreted, and therefore at the commencement of a fever there is little craving for anything but cold water. All nourishment given in high fever should be in fluid form, and it is very doubtful if starch can then be converted into sugar.
Lemonade is agreeable as the acid taste pleases the patient's palate, and the sugar passes into the system without digestion or making any demands on the powers of the stomach, and various other drinks can be given. As the fever subsides the gastric and intestinal juices are sufficiently secreted to digest farinaceous foods, and the medical man can decide in each case what articles are most suitable. By degrees the patient is able to satisfy his natural appetite, convalescence becomes more rapid, and by and by steaks and other food can be eaten again. This would be dietetic regimen.
The following quotation from Dr. Pavy's " Treatise on Food and Dietetics," will be of interest and value. Regarding the foods which may be given patients as convalescence advances, he says: " In febrile, acute, inflammatory, and other conditions where an absence of digestive power prevails the food should be confined to such articles as beef tea, mutton, veal or chicken broth, whey, calf's foot, and other kinds of jelly, arrowroot, and such like farinaceous articles, barley water, rice, mucilage, gum water, fruit jelly, and the juice of