The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1883-03-22
Nourishing Food and Drinks for the
Sick Room.

In case of severe or prolonged sick
ness, when the disease taxes the system
to such an extent that frequent and
abundant nourishment is required to re
pair its ravages. the class of foods treated
of III this article will be found useful.
Cold Wine Caudle "a nutritious, digest
IDLE and slightly stimulating food, useful
in all sickness where starch and wine
are not objectionable)--Make a good
cruel by mixing smoothly a tablespoon
ful Of flour with hall a pint of cold milk or
water, and stirring it into pint and a
half of boiling milk or water; add a level
teaspoonful OF salt, and let the cruel boil
for five minutes, stirring it to prevent
TO half pint of cold Cruel add one
egg beaten to a froth, one glass of good
wine. and sugar and nut meg to suit the
palate of the patient.
Hot Wine Caudle preferable 10 cold
caudle generally, and useful in the pyhs
ical condition indicated in the preceding
recipe.)
heat half pint of Cruel; beat the
yOlk OF raw egg to q cream with two
tablespoonfuls of pulverized sugar; beat
the white of the egg to a stiff froth:
when the Cruel is Boiling hot, quickly
beat a glass of cold sherry or Madeira
wine into the egg yoke and sugar, stir
the hot Cruel into it, aid then add the
beaten white of egg. Work very quickly,
aud serve the caudle hot.
Cream Caudles ian equally valuable
food with the two precedin9s caudles,
useful under similar physical conditions)
To one pint of cruel add one glass OF
good wine, one gill of sweet cream, one
tablespoonful OF noyau or any good cor
dial, and sugar to suit the patients taste.
Use hot or cold. but preferably hot.
In conditions Of illness where an abso-
tRtient than that of semi LIQUID character,
milk, Irish or Iceland moss, and choco.
late are valuable ailments; especially is
this the case with any preparation
chocolate. which abounds in nutri.
ment. In using these beverages, the
fact should be borne in mind that excess
sively hot drinks lower the temperature
Of the body by inducing Precipitation,
while very cold ones are
apt to check it go suddenly
rs to cause more or less congestion,
sometimes of vital parts; moderately
warm drinks are therefore to be pre-
erred to either very hot or very cold
ones. In feverish conditions, when
there is q natural craving for cold
drinks, the intense thirst can be safely
assuaged by the frequent use of small
bits Of ice, which afford q sense of re-
freshment not to be obtained from large
drafts of iced water, the immoderate
use of which is never advisable, even in
healthy conditions.
Barley Milk "a demulcent, refreshing
and nutritious beverage, useful in fevers
and gastric mation)--W four
ounces of pearl barley in cold water until
the water is clear; put it over the fire in
double kettle with quart of milk and q
level teaspoonful Of salt, and boil It until
the milk is reduced one half: then strain
off the milk and sweeten 1t to suit the
taste of the patient. The barley may be
used as food by adding to it glass of
wine and a little sugar.
The panadas or bread jellies are good
adjuncts to the caudle and noulishing
drinks when the system is not in a con.
,lition to receive solid foods, and yet re-
quires other than LIQUID nutriment
They are bland and digestible foods,
suitable in nearly all stages of illness,
and nutritious and stimulating in accor.
dance with the admixture of other in
gradients with the bread used in max
ing them.
Bread Panada "a mild, nutritious, d.
gestible food)-Boil one heaping table,
spoonful Of bread crumbs in one plAt of
water, until it is reduced to half pint {;
add one Tablespoonful of sugar and q
very little grated nutmeg, and serve the
panada.
Quickly-made Panada "a nutritious
food, slightly stimulating)-Put over the
fire halt pint Of water. a tablespoonful
of sugar and a very little grated nutmeg.
AS soon as the water boils stir in one
teaspoonful of finely grated bread crumbs
and boil the panada fast for five min
utes; then add to it glass of wine, and
use it hot.
EGG Panada (more nutritious than
bread paaada)-To plain bread pana
ia, made as directed above, add one ia
blespoon!ul of butter, q tablespoonful of
salt, y quarter Of a ealtspoOnful of pep
per, and make the panads quite hot;
then beat the whites of two eggs to a
stiff troth, sti. them into the panada,
and serve it hot.
Chicken Panada "a very nutritious
and simple food, suitable in general ill.,
ness and conditions of great debility
Pluck tender chicken, SINCE it, wipe it
all over with wet towel, draw it with
out breaking the intestines. put it over
the fire in boiling water enough to cover
it, with teaspoonful of salt and q pod OF
red pepper, and boil it slowly until ten.
der. Then free it from skin and bone.
rub the meat through a seive with po-
tato.magher, mix it to . creamy con1is-
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