The international cook book

71 Mince Meat Cookies 64 Sour Mnk Baking Powder 72 Brown Betty Biscuits 73 Bread Pudding 65 Bread Cnimb Griddle 74 Ginger Bread Cakes 75 Danish Apple Cake CHAPTER X Invalid Cookery DIETETICS is the science of food. A complete under- standing of this science makes it possible for us to select the proper kind of diet. To work out a satisfactory^ diet we must know the correct classification of food. Foods are classified as follows: carbohydrates, proteins, fats, minerals, water, and \itamines. At all times food has a tremendous in- fluence upon the body, and during illness special care must be taken to select food that will nourish the patient and at the same time correct his condition. The food selected must stim- ulate the appetite and appeal to the eye. Some foods, ordi- narily digestible, will become indigestible if they are repugnant to the patient. All eating is ver>' much influenced by the setting of the food. Therefore one of the important phases in feeding the sick is the appearance of the tray. This should be of the correct size, covered by a spotless tray cloth which just laps over the edge of the tray. On every tray there must be cold water in a moder- ately sized tumbler of the sort that will not tip over easily, a dainty, spotless napkin, and small salt and pepper shakers. For the tray select the daintiest china, and if possible change the china for each meal. It is often a good idea to devise a color scheme. Bright flowers on the tray always have a pleasing effect. Such devices lend a cheerful note, tempt the appetite, keep the patient interested, and help him to shake off nerv-ous- ness or depression. The breakfast tray is perhaps the most im- portant, for nervous patients are apt to be depressed early in the morning. Arrange the separate articles on the tray with the patient's convenience in mind. Do not fill the dishes too full. As a rule, hot things should be hot and cold things cold. But in this respect, too, the indiNidual taste must be consulted. It is a well-known fact that the temperature of the food has a marked influence on digestion. Under certain conditions extremes of heat and cold retard digestion and make the patient expend 70 MENUS AND TABLE SERVICE 71 more energy than is wise in the absorption of the food. It is not wise to overindulge the invalid, but in planning the diet of the patient one should study the values and classifications of foods in relation to the patient and his condition. Uncover the first dish the patient is to eat, and if necessary cut the meat. Always place a bell on the tray for the patient's convenience. There is a wide range of diet to choose from, and as a rule the physician will make recommendations. The diet may be Uquid, either with milk or without; or it may be a soft, solid diet, depending upon the indixadual and the kind of illness. After consulting the physician in regard to the food to be given to the patient, carry out his instructions carefully. However, the rules above regarding the appearance of the tray should be carried out, regardless of the kind of diet recommended. Oftentimes convalescing patients or invahds not seriously ill may be given the regular family diet. But if special foods are required to tempt the appetite, some of the following menus may be of value: BREAKFAST