The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1901-09-13
DISHES FOR INVALIDS.
budget of Useful Information RE-
gnrding Their Proper
Preparation.

The physicians directions as to the
diet of his patient often occasion
much CONSERVATION in the household
where an efficient trained nurse is not
employed. Give him foods contain
ing no starch or sugar" means little
to the average housewife, and few
doctors have the time or will to edu.
cate the nlr'se. "Peptonized" and
"albumenized" are terms used seldom
except in sickness, bhd without ex.
perience have a bs,rildering sound.
"Sterilized" and 'pasteurized," unless
there have been babies or invalids to
care for, are usually regarded as sy-
nonymous, while in reality the proc
esses may produce widely different
effects. In little book, "IIow tc
Cook for the Sick and Conyalescent,'
by Helena V, Sachse, published 10y the
Il. b. Lippincott company, the author
makes The following suggestions
1. Starchy foods require long cook
ing. >. Albuminous foods, as eggs,
oysters, etc, must he cooked at a low
temperature or they are rendered
and cream are best added after tho
food has been removed from the fire
L. Where boiled milk is objected to,
the milk is only heated to the pas
teurizing point (165 degrees Fahren.
hei). 5. When restricted diet is
ordered and starch food is not al.
lowed, the soups and sauces are
thickened with yolks of eggs or
Irish moss. 6. No fried foods should
ever be given to an invalid. :. Give
as much variety as possible. s. Serve
everything tasty, and use as little fla.
voring as possible, so that the main
food principle be not lost.
Garnish tho dishes, but be sure that
they taste as good as they look.
Measure all ingredients carefully
before mixing. Taste before serving
Serve hot fowls hot mot lukewarm)
For patients restricted to food,
without starch or sugar the follow
ing dishes are recommended:
For Soups--Beef tea, beef broth
without grains; beef PURGE, chicken
broth (plain), mutton broth (plain
oyster broth, clam broth or bouillon,
chicken broth with egg croutons)
tomato bouillon, consomme, cold
with egg; royal, bouillon.
For cream soups there may be oys
ter, clam, chicken, PURGE, cream Of
celery, cream of tomato, spinach, let
tuce, watercress, asparagus, milk OF
onion, sweetbread PURGE and mush'
room soups, but they must be thick
ened with yol<s of eggs or Irish moss
instead of -four or cornstarch. Among
the egg dishes possible are steamed
or frothed eggs without toast), soft,
cooked and scrambled eggs and
plain or Spanish omelet, the latter
with parsley, tomato, chicken, tongue
or oysters.
Fish may be baked, broiled, planked
or boiled and served with bechamel
or cream sauce, which is thickened
with yolks of eggs. Recipes are given
for preparing oysters, sweetbreads,
chicken livers, beef, mutton or lamb
and bacon.
The vegetables allowed are aspara
gus, kale, spinach, cabbage, brussels
sprouts, onions (boiled or baked), GU.
cumbers, tomatoes (raw PANIED,
stewed or in omelet) and sweet pep
pers. Mushrooms and most salads,
with mayonnaise or French dressing,
are permissible. Dishes may be made
appetizing with white or cream
onion, tomato, parsley, egg and
mushroom sauces, If yolll of egg 10
used for thickening.
Gluten foods, the writer states, con
tain small amount of starch, but
come under this head. She suggests
gluten mush, Cruel, popovers, gems,
toast, zweibach, waters, gluten bread,
mush bread, biscuits and gluten des-
sert
Cooked fruits, she says, may be pre-
pared the same as usual, emitting the