The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1895-12-06
Lessons in sick-Room Cookery.
New York Tribune


There are only limited number of good
cooks who are able to prepare nutritious
food for the siCkroom. Sometimes the ply
stefan in charge depends more upon nour-
ishing food than upon his medicine to eff
feet cure or tide the patient over some
critical period There should always be
some >one in the house acquainted with
the requirements OF an invalid. who under
stands, as the trained nurse understands
just what constitutes nutritious diet or
a light one. or whatever style of one the
doctor orders. II is becoming more and
more the custom 10 introduce short
course of hygiene into the curriculum Of
our grammar schools. IL would be an eX-
cellent thing II our cooking schools paid
more attention to sickroom food and less
to elaborate French dishes. which only a
few families can afford to prepare. All
trained nurses, however, take courses at
cooking schools, or somewhere, In the pre-
paratiOn of food. Even some medical
schools introduce lectures on this subject
as a part Of their course. Yet there are
comparatively few families who can AFFORD
4 hired nurse except in cases OF emergency
when the patient is generally far too Ill to
require food except in the most delicate
form. The physician sees comparatively
little or nothing of the patient except at
his formal calls. when he rarely has time
TO more than touch on the subject OF fool.
What knowledge he possesses he mas little
time to impart, and leaves this matter
largely 10 the nurse. The nurse, after the
patient is able 10 eat. is more often one OF
the family, and life and death may be ii
her hands Upon her fulhllment Of her
trust and her knowledge and good sense
the ultimate recovery Of the patient VIII
depend. Nearly every person Of experience
can recall cases where valuable lives were
sacrificed TO the ignorance OF the nurse
in essential matters Of diet.
II Is very difficult TO make some persons
understand that while oysters are most
nutritious articles Of food. soft clans are
often rank poison TO an invalid. II the
doctor orders raw oysters. soft-shell clans
cannot be substituted. Sometimes II Is nee
essary to eliminate sugar and starch from
the diet. and II requires considerable
knowledge 10 select the vegetables that are
safe and those that are prohibited. In other
cases album:nous substances are proh!ot-
"A and the nurse must have some knowl-
edge OF the chemical character Of the food
We eat 20 carry ont the doctors orders
with scientific eNaCtness. II requires
frfiing instruction in hygiene and pri-
mary knowledge OF physiology, just what
is taught in our grammar schools. TO 10
able 10 understand Just what is meant and
needed IN these various cases. But 4 re-
qulres more than tbs 10 be an expert COOK
In sickness 10 requires a knowledge OF
cookery sufficient % take the limited art
cles OF diet allowed and yet produce a sat
isfactory and even attractive bill or faFe
from them. for il need not be reiterated
that sick persons must he tempted 10 eat
n is easy enough 10 tempt the appetite
when one - allowed the choice Of the mar
kets. but 10 tempt the appetite OF. for eX-
annie. the dlahetic patient. who can eat no
sugar or starch. is indeed a task