Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-08-10
FOOD FOR THE SICK.
Ellice Serena's Tempting Dishes for
Persons in lll.Health.
TRICKS NURSES SHOULD KNOW.
Grusls, Teas and Jsllies That Are Appetizing
and Digestible.
DAINTIES FOB REBELLI0US EToMACHs
TRICKS NURSES SHOULD KNOW.
DAIsrIEs FOB REBELLIoUs STOMACH
rwnrrrlx FOE TIE DrsrArcH.I

rwRrrTN FOE THE DrsrArcH.1
The sick, like the poor, we have always
with us, and if we had no other reminder Of
our duty to the ailing, the COMMON in
stincts Of our humanity indicate that 1t Is
not selfish in us to be unmindful,of Of these
even if they are not of our own household.
Some suggestions for the preparation Of
food which may be used in the sick-roora, is
therefore important. It is no easy matter
to feed the sick, as those who have had any
experience may know. In some instances
1t is with great difficulty that the patient is
induced to take food at all; in other in
stances, the sick person may wish for food
which is forbidden. It is thus apparent
that the nurse is called upon to exercise pc
culiar traits. She must be gentle. forbear-
ing, fertile in resources and persuading.
Sometimes choice bit of food being offered
the sick person his appetite is encouraged
by the surprise, whereas il the patient were
consulted beforehand his appetite Is gone
before the food is ready.
The quality OF the food to be used should
be of the very best. At no other time is this
consideration of more importance. Food
should not be allowed to stand in, the sick
room, either waiting to be served or after It
has been partly served. All remains of IL
should be removed when not wanted. No
dish or glass should be used second time
without having been cleansed of all vestiges
of its former contents. A first consideration
in serving the sick is thorough nestness. 1t
matters little OF what quality the napery or
ware may be, but it does matter much that
they should be without spot or blemish. Il
is scarcely necessary to add that the sani-
tary condition of the room, the appearance
of the nurse, and the manner of serving have
much to do with tempting the appetite oi
the sick one. There should be everything
in the appearance of the surroundings to in
duce, and nothing to repulse MIN.
The pernicious habit Of tasting, in the
presence of the patient, food intended for
his use, should be avoided. III any article
of food is prescribed by the doctor to be
used either hot or cold, 1t should be so Of
tered. The temperature Of the food may
be of much importance, and the doctor, oi
course, in this matter is the best judge. II
should be a matter of conscience that all
cooking utensils used for the sick should be
of the best material and absolutely clean.
Here are some recipes for the sick room
RICE JELLY.
Wash through several waters half cupful OF
Add three pints of cold water and cook the
rice till the water is reduced to two pints.
Strain, season with little salt and sweeten
to taste.
This is excellent for children with bowel
| trouble.
Mix together one-half cupfui Of rice noul
| and some cold milk.
Have in a double boiler one pint OF rich milk
stir in the mixture. sveeten to taste, flavor
| and add q pinch Of salt.
Stir constantly until done.
Turn into dish and cover with meringue
made of the white of one egg and pulverizec
| sugar beaten to a stiff froth-
Set in cool oven until the meringue is set.
Can be eaten cold with cream, or warm witt
| tart jelly.
becomes soft and the water is boiled away, ado
new milk, sweeten with white sugar and grat'
| over 1t a little nutmeg.
BY use of the ste mer, the rice may be boile(
| entirely In milk. which improves 1t very much
| For the invalid this simple dish Is delicious
RICE GRUEL.
Moisten one tablespoonful of rice -four will
cold water and stir into it one cupful of boiling
| water, or equal parts Of boiling milk ant
water.
grated nutmeg with pinch Of salt.
To one pint Of rice Cruel boiling hot add the
| beaten yolk of one egg gradually, one table
spoonful of sugar, one tablespoonful Of colo
water, q wine glass of wine and . little grated
nutmeg.
BOILED RICE.
! Boil half cupful of rice after washing it In I
quart Of boiling water.
When quite tender drain In sieve.
Place on buttered toast and cover with the
Juice of roast beef or mutton.
ARROW ROOT.
Dissolve four teaspoonfuls Of arrow root In
| a cupful of cold water.
Add by degrees to pint Of boiling milk.
Boil five minutes, sweeten to taste, add .
| little wine or essence.
BARLEY CRUEL.
To one quart of cold water. add . half tea
cupful of well washed barley.
| Let slowly simmer for three hours.
Strain, sweeten to taste and favor with nut
meg.