The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1885-02-04
Cookery for the Sick.

Cookery for the Sick.
1t may not be out of place here to de-
vote small space to cookery for the
sick" 1t is such a useful and delight
full accomplishment to know just how
to prepare the few available dishes for
invalids, SO that while they may be
most suitable food for the recovery of
the patient, they may at the same time
be most agreeable to the taste and
pleasing to the eye. The three events
of the day to the sufferer are the three
meals. How gratefully is it remem-
bered if they have been delicately and
carefully administered. Let the mother,
the wife, or the daughter, prepare them
with her own hands; let her never ask
an invalid what he will have to eat,
but with thought and ingenuity, strive
to vary the bill of fare each day, always
providing proper nourishment. This is
an art in itself which can be delegated
to no one. 1t is worth as much to the
suffering and beloved patient as is the
medical prescription of the physician.
Never leave an article of diet in the
sick-room; whatever is served, let great
attention be paid to giving the dish,
after it is properly cooked, dainty APP
pearance. Place it on the choicest of
ware in the house, with the cleanest of
napkins, the brightest Of silver, even if
that consists only of teaspoon. Every
family might well afford to buy one
little, thin china cup, and saucer to use
in case of illness.
Tea is best made fresh in the sick
room. A little tete-a-tete china service
is pretty ornament for bedroom,
and it is a convenient and tasteful ar
rangement for serving tea to invalids.
With small table at the side of the in
valid's bed, it is a decidedly pleasant
little diversion to make tea in this man
ner, being sure at the same time that it is
perfectly fresh. Put two teaspoonfuls
of tea-leaves into the small teapot; pour
two tea-cups of boiling water over it,
cover it closely, and let it steam a few
moments. Tea should never be boiled.
A few drops of cream are easily saved
for the patients tea. However it is
made though, do not present cupful
of tea to the sufferer with part of the
tea split into the saucer.
To make toast the bread should not
be too fresh, it should be cut thin,
evenly and in good shape. The crust
edges should be cut off. The object of
toasting bread is to extract all its mois
ture-to convert the dough into pure
farina of wheat, which is very digesti-
BILE Present each side of the bread to
the fire for few moments to warm.
then turn about the first side at some
distance from the fire, so that it may
slowly and evenly receive a golden
color all over the surface, turn, moving
it in the same way until perfectly
toasted. Serve the moment it is done
on a hot plate, or toast rack. All cooks
think they can make toast. There is
about one person in a thousand who
really does know how to make it, who ac-
tually appreciates the difference be-
tween symmetrical, well-yellowed,
crisp piece of toast, just from the fire,
and thick slice, of doughty softness in
the center. One is digestible, the other
exceedingly indigestible.
MRS. G. l.. F.
East Bethel, Vt.
REMARKs.-The above is valuable
communication which many readers
will appreciate and be thankful for.
The directions for toasting bread are
particularly good. Toasting, when well
done, makes bread more palatable and
more digestible by converting the more
soluble and insipid starch of the flour
into quickly soluble and sweet sub
stance called dextrine," or " terrified
starch" a substance closely resembling
gum. The process of toasting in real
ity transforms the outside of the slice
into tender crust. When starch is
carefully heated to four hundred de-
grees it becomes soluble in cold and
hot water. The same heat also more
thoroughly d" cooks the gluten of the
bread, improving its flavor and adding