Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1883-03-21
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 in this article will be found useful.
Cold Wine Caudle "a nutritious, digest
| ible and slightly stimulating GOOD, useful
| in all sickness where starch and wine
are not obiectionable)-Mak good
| cruel by mixing smoothly tablespoon
full OF -four with hall pint of cold milk or
water, and stirring it into pint and
half of boiling milk or water; add a level
teaspoonful of salt, and let the Cruel boil
for five minutes, stirring it to prevent
burning.
To half pint of cold Cruel add one
egg beaten to froth, one glass of good
wine, and sugar and nut meg to suit the
palate of the patient.
Hot Wine CaudIe preferable TO cold
caudle generally, and useful in the pyhs
ical condition indicated in the preceding
recipe.)
Heat half pint of Cruel; beat the
yolk of a raw egg to cream with two
Tablespoon 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, ard then add the
beaten white of egg. Work very quickly,
aud serve the caudle hot.
Cream Caudles ian equally valuable
food with the two proceedings 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-
lutely LIQUID food is better suited to the
patient than that ofsemi-liquid character,
milk, Irish or Iceland moss, and choco-
late are valuable ailments; especially is
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 perspiration,
while very cold ones are
apt to check it so suddenly
as 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 a natural craving for cold
drinks, the intense thirst can be safely
assuaged by the frequent use of small
bits of ice, which afford a 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 Ga demulcent, refreshing
and nutritious beverage, useful in fevers
and gastric inflammation)-Was four
ounces of pearl barley in cold water until
the water is clear; put it over the fire in a
double kettle with quart of milk and
level teaspoonful of salt, and boil it until
the milk is reduced one half: then strain
off the milk and sweeten it to suit the
taste of the patient The barley may be
used as food by adding to it q glass of
wine and little sugar.
The panadas or bread iellies are good
adjuncts to the caudle and nou1ishing
drinks when the system is not in con-
dition 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, di-
gestible food)-Roil one heaping table
spoonful of bread crumbs in one pint Of
water, until it is reduced to halt pint;
add one tablespoonful of sugar and
very little grated nutmeg, and serve The
panada.
Quickly-made Panada Ia nutritious
food, slightly stimulating over the
fire half pint of water, a tablespoonful
of sugar and 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 panada)-To plain bread pana
da, made as directed above, add one ta-
blespoonful of butter, a tablespoonful of
salt, a quarter of a saltspoonful of pep
per, and make the panada quite hot;
then beat the whites of two eggs to
stiff froth, 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 a 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 POI
tato-masher, mix it to creamy consis- |
t0ncy with some of the broth in which ii