dainty and attractive looking as may be, and be sure it is
well cooked. The eye, as well as the palate, of the
patient is to be considered ; therefore, serve the invalid's
meals on the choicest ware you possess, accompanied by
the snowiest of napkins and the brightest of silver.
Only a little food should be served at a time, for fear of
frightening away the wavering appetite by the sight of
much food. A bit of green on a chop or steak will add
much to the daintiness of the dish.
All through the present work are given recipes for
dishes that an invalid may eat with pleasure and safety.
Among these are nearly all the soups, carefully cooked
meats and fish, all kinds of bread (if not fresh), cooked
fruits, simple puddings, in the making of which no fat is
used, jellies, creams and other light desserts. Re-cooked
meats, fish or vegetables should never be offered to an
invalid. Milk is now given in all kinds of illness ; and
when it does not agree with the patient, a table-spoonful
of lime-water added to each glassful will generally pre-
vent any disagreeable consequences. Hot milk is con-
sidered a good stimulant after much fatigue. It should
not be allowed to boil, but should just reach that point
and be served as hot as possible, the cup being heated
before being used, and the milk being covered with the
inverted saucer while on its way to the sick-room. The
patient should sip the milk as hot as can be borne, and
will often find it as strengthening in its results as wine or
liquor.
In preparing any of the grain foods for a sick person,
extra care should be taken that they are sufficiently well
cooked, else the result may be hurtful. Of the laxative
articles of diet, oatmeal is one of the most important.
COOKERY FOR THE SICK. 575
It stands before all other grains in point of nutrition.
Rice is also a very valuable article of food in cases of
digestive derangement. It nourishes and soothes at the
same time, and supports the strength most desirably.
For acute affections of the alimentary canal, rice-water for
drink and rice jelly for food form a particularly appropri-
ate diet. These preparations are also advised during
convalescence from acute fever, and other maladies where
there is intestinal trouble, especially in the summer com-
plaints of young children. The value of corn-meal for
invalids who are thin and low of temperature is but little
appreciated. Corn-meal contains a large percentage of
oil, which is heat-producing and nourishing.
Of meats, none is so juicy and appetizing as a beef-
steak from a proper cut and properly cooked. Pork and
veal should never be given in any form to a sick person.
Some physicians claim that venison is the most easily
digested and assimilated of meats, and class mutton next
and beef third; but beef can often be eaten when no
other variety of meat can even be tasted.
BEEF-TEA. ✪ Beef-Tea
Page 249 · 1 recipe record on this page
Presented as published in 1890. 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
dainty and attractive looking as may be, and be sure it is well cooked. The eye, as well as the palate, of the patient is to be considered ; therefore, serve the invalid's meals on the choicest ware you possess, accompanied by the snowiest of napkins and the brightest of silver. Only a little food should be served at a time, for fear of frightening away the wavering appetite by the sight of much food. A bit of green on a chop or steak will add much to the daintiness of the dish.
All through the present work are given recipes for dishes that an invalid may eat with pleasure and safety. Among these are nearly all the soups, carefully cooked meats and fish, all kinds of bread (if not fresh), cooked fruits, simple puddings, in the making of which no fat is used, jellies, creams and other light desserts. Re-cooked meats, fish or vegetables should never be offered to an invalid. Milk is now given in all kinds of illness ; and when it does not agree with the patient, a table-spoonful of lime-water added to each glassful will generally prevent any disagreeable consequences. Hot milk is considered a good stimulant after much fatigue. It should not be allowed to boil, but should just reach that point and be served as hot as possible, the cup being heated before being used, and the milk being covered with the inverted saucer while on its way to the sick-room. The patient should sip the milk as hot as can be borne, and will often find it as strengthening in its results as wine or liquor.
In preparing any of the grain foods for a sick person, extra care should be taken that they are sufficiently well cooked, else the result may be hurtful. Of the laxative articles of diet, oatmeal is one of the most important.
It stands before all other grains in point of nutrition. Rice is also a very valuable article of food in cases of digestive derangement. It nourishes and soothes at the same time, and supports the strength most desirably. For acute affections of the alimentary canal, rice-water for drink and rice jelly for food form a particularly appropriate diet. These preparations are also advised during convalescence from acute fever, and other maladies where there is intestinal trouble, especially in the summer complaints of young children. The value of corn-meal for invalids who are thin and low of temperature is but little appreciated. Corn-meal contains a large percentage of oil, which is heat-producing and nourishing.
Of meats, none is so juicy and appetizing as a beefsteak from a proper cut and properly cooked. Pork and veal should never be given in any form to a sick person. Some physicians claim that venison is the most easily digested and assimilated of meats, and class mutton next and beef third; but beef can often be eaten when no other variety of meat can even be tasted.
BEEF-TEA.
Records on this page
Beef-Tea