The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-01-23
preparation of Food For the sick.


| are treating many diseases with careful
| dieting and little or no medication, with
the most satisfactory results: but the
| great difficulty in this method OF treat
| ment lies in the inability to secure sim
/ pie, nutritious foods properly prepared.
| Many Of the best housewives know little
/ or nothing about the preparation of dishes
/ for the sick.
THE DOCTORS ORDERS MUST BE
IMPLICITLY OBEYED.
Under no circumstances can one venture
to feed any dish to q sick person without
| first consulting the doctor. This cannot
be too much emphasized, for often a food
/ which might be of benefit to q person IN
i some kinds of sickness may be directly
| injurious in other cases: as, for example.
well cooked rice, which is one of the
most easily digested foods, but must not
/ be given to a diabetic patient Usually,
/ the physician viii leave a list of foods to
/ be given the patient. If he should not
do SO, venture on no experiments without
his order.
FEEDING VERY SICK PERSONS.
A very sick person has need Of much
/ and frequent nourishment, because OF
this waste must pc repaired as rapldlg
as possible by food Of proper nature and
/ when the need for food is SO great, the
/ digestive system IS in a very feeble con-
/ Here milk is the standby The food is
usually given at frequent intervals and
| in very small quantities., perhaps half a
/ cupful Of nourishment is given every two
| hours, the frequency and amount vary
f fhg nafie+ 43rea az mix tH ast NAV be
disguised by the addition OF q teaspo0nful
| of cocoa, caramel, or, if stllnulants are
] given. a little wine or brandy may be
Perhaps the patient may be allowed
| other articles Of fluid diet, such as beef,
! chicken, clam, oyster or mutton broth,
| or cocoa Tea or coffee are generally given
only as stimulants. as their nutrltIve
value is very. slight Except in special
cases, the patient is much better without
Egg aIbumen is of much value in pro-
Iracted fevers, and where nour1shZaent n L.
a condensed, readily assimilated form is
prepared. This may be done in either Of
the two following ways: First, to the
ice, and beat to a. foam; give from one
to three spoonfuls at a time to very
the egg white slightly, adding to It a
glass of cold water, flavor with a little
also be given in a glass of milk, and II
thoroughly mixed its presence cannot be
lemonade is a most useful drink IN feyers
and looks most appet1z1ng with IFS DELI
i Is1 take the juice of half lemoT
one tablespoonful of sugar and half
add the slightly beaten white of one egg
Shake for several minutes in lemonade
shaker.
OTHER WAYS IN WHICH EGGS MAY
BE GIVEN.
Eggs may be given mixed with gruels
or with broths. Sometimes the whole egg
avoid curdling in mixing eggs with hot
fluids, beat the egg IN a bowl, add to it
very slowly, beating constantly, the hot
~ 80, TO MAKE BEEF BROTH
For this preparation meat from the
round is best Wipe the meat well with
cloth dampened in boiling hot water,
remove al fat and cut the meat into very
allow it to stand for at least half an hour,
until lhe water Is qulfe req, linen neat 1<st
it boil for about twenty minutes. The
heating to the boiling point must pc done
hour. If any fat remains, remove it by
paper over the surface; this viii collect
the melted fat; do this until every particle
fuIlv Va with til saf ana serve hot This broth
will keep in the icebox for three days
RARE BEEF TEA.
This is made in similar manner to the
Let the meat stand in the water in a
very cold place, stirring occasionally, I'M
til about all the juices are extracted. In
heating it let it come very slowly to the
fre tbg re and ai sqraIn ana WEI cool
put it in very cold place until needed.
not be made in large Quantities. Feheat
1t by standing it in boiling water. This
is given in small quantities and is rather
stimulating; never more than an after
Sometimes but a tablespoonful at a time
4
AS the patient begins to regain health
and strength more solid food is given.
Milk or cream toastssoft boiled or poached
eggs, cereal nushes, stewed, or some
times fresh fruits. or a well baked potato
Great care must be taken not to overtax
the digestive organs Helapses are ofJsn
caused by too much indulgence of the
patlents appetite az TINS stage. one must
advance slowly and with great care a
broiled bird or a piece of rare beefsteak
is in a sufficiently advanced stage of re-
coyery. Oysters are almost always al
lowed, and are both palatable and easily
much cooked When they are overlooked
the alDunein a. becomes nardeneo;; very
tough ana d1fhcult TO digest COOK them
only until the giI1s begin to curl Cream
and easily digested, but they should not
be boiled too long.
AN IMPORTANT FACTOR.
A great deal Of attention should be paid
The faint appetite Of illness can best be
coaxed by the daintiness Of the food.
white cover, and be careful not to put SO
much on the tray as to crowd it.. Better
for more, than to put SO much on at one
time that the sick one is Immediately dis
col1raged, and may decide not to eat any
thing A flower or a little sprig Of green
laid upon the white tray cloth Is often
do not attempt a vase of flowers. unless it
be a. very small and dainty one. Have
the tray set with the prettiest china and
glass obtainable without too much color,
SO as to weary the eye If the china is all
Oh q Stf4StC AdtS AALtt Lie StACNL VIII DC
very dainty and pleasing to the eye of the
patient. It must also be small enough to
accommodate the size of the tray Never
let the tray or remains of food stand in
the sick room after the patient has been
fed.
Let all hot foods be served Immediate
" after they are prepared; and it seems
superf1uous to mention that all hot
dishes must be hot. and ali cold dishes
equally cold: however, this is not always
done, sometimes both the cold and hot
dishes are allowed to stand until they
reach the same temperature.
DESSERTS FOR THE SICK
There are a great many simple. dainty
desserts which may be served to the in
valids, especially those made with eggs
and gelatine. Ice cream is often given,
and IS very nutritious and can be digested