New-York tribune., 1901-07-16
DISHES FOR INV4LIDS.

Tho nl1,slcians 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 containing no starch
or sugar means little TO the average housewife
and few doctors have the time or VIII TO educate
the nurse "Peptonized" and "albumenized" are
terms used seldom except In sickness. and without
experience have a bewildering sound. 'Sterilized'
and .nasteurized" unless there have been babies
or invalids to for. are usually regarded as
synonymous. while In reality the processes may
produce widely different effects In a little book
How to Cook for the Sick and Convaescent by
Helena V Sachse published by the j. b. Iippincott
Connpany the author makes the following susSes-
tions:
l. starchy foods require long cooking. 2. AL
luminous foods. eggs. oysters. etc, must be
cooked at a low temperature or they are rendered
tough. g. Fats in the form of butter and cream
are best added after the food has been removed
from the fire. g. Where boiled milk is objected TO-
the milk is only heated to the pasteurizing point
u65 degrees FahrenheIp. 5 When restricted diet
is ordered and starchy food Is not allowed. the
soups and sauces thickened with yoks of eggs
or Irish moss. g. No fried foods should ever be
given TO an invalid. T. Give as much variety as
possible. s. Serve everything tasty, and use as
little iavoring possible. that the main food
principle be not lost.
Garnish the dishes. but be that they taste as
good they look.
Measure all ingredients carefully before mixing.
Taste before serving. Serve hot foods hot mot
lukewarm).
For patients restricted to foods without starch
sugar the following dishes recommended
For soups-Beef tea beef broth. without grains:
beef PURGE, chicken broth (plain). mutton broth
(plan) oyster BROTH clam broth or bouion. chicken
broth with egg croutons) tomato bouiion' coh-
somme cold. with egg; royal, bullion.
For soups there may be oyster, clhni'
chicken PURGE cream of celery, cream of tomato,
spina ch lettuce, watercress. asparagus. milk or
onion, sweetbread puree and mushroom soups nut
they be thickened with yolks OF eggs or irish
moss instead of flour or cornstarch Among @ Ine
dishes possible are steamed or frothed eggs; d
poached eggs (without toasD, soft, cooked ana
scrambled eggs and plain or Spanish omelet, the
latter with parsley, tomato chicken, tongue or
oysters. -,
Fish may be baked broed. panked or boiled
and served with bechamei or cream sauce, whlcn
for preparing oysters. sweetbreads, chicken nvers
beef mutton lamb and bacon.
spinach Cabbage brussels sprouts. onions (boiled
baked). cucumbers tomatoes Uaw, panneu'
stewed in omeletl and sweet peppers Musn-
rooms and most salads, with mayonnaise or frenSh
dressing are permissible Dishes may be niade
appetzing with white cream, onion, tomato.
parsley egg and mushroom sauces, If yolk OF egg
Gluten foods. the writer states. contain a small
amount of starch. but come under this head Sne
zweibach. waters; gluten bread, mush bread, DIS
cults and gluten dessert. -,
usual omitting the sugar saccharine being
substituted for II in quantities: directed on the
packages. The fruits mentioned are apple sauce h
stewed peaches, peach sauce, prunes. dates anu
For desserts the list of those containing neither
starch nor sugar is small comprising only PLAIN
junket, plain Irish blanc mango; plain Ice
cream and ripe fruits that are not pIoniDh,eo; ha;,g
small amount of sugar more numerous Among
those recommended are lemon Jelly. cup custard,
and apple float, pudding frozen custs~d.
frozen fruit and lemon and orange ices