Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1901-01-22

Chamber of Commerce Building., Chicago,
10 whom all Inquiries should De aooressesq.
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cago
Preparation OF FOOD FOR THE
SICK.
The question of proper feeding In SICK
ness is a most Important one, ,fnysicla,n Is
dieung and little or no medication, with
the most satisfactory results; but the
ment lies in the Inability to. secure sim
pie. nutritious food properly preparS:o.
Many of the best housewives Know n IL
tie or nothing about the preparation Oh
dishes for the sick.
The Doe tor's Orders Must Be Implicit
Iy Obeyed.
Under no circumstances can one VEN
Without rsf e smy ih the doctor This
cannot be too much emphasized, Tor o1ten
food which might be of benefit 10 "a, a
directly injurious in other cases; as, Tor
example. well-cookeds rice; which rs one
must not be given to a diabetic patient.
Usually. the physician will leave a list
should not do so, venture on no expert
ments without his order.
Feeding Very Sick Persons.
A very sick person. has need of much
the tissue waste caused by the disease;
this waste must be repaired as rapldfy
as possible by food Of proper nature ana
when the need tor 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 ana
a cupful of nourishment is given every
two hours, the frequency. and the amount
yarying Win the needs oil ,,k me itp Taste
may be disguised by, the addition of a
teaspoonfui of cocoa; caramel or. II slim.
may be added.
Perhaps the patient may be allowed
other articles of fluid diet. such as beer,
chicken, clam. oyster or mutton broth
eggnog, soft custard. grGels, tea. coffee
given only as stimuiants. as their nu-
tritive value is very, slight. Except IN
Without either 'a Of P these, = u'n ~
Egg albumen is most valuable in pro-
tracted fevers and where nourishment
" " Prepared. This may be done in either
white of a very fresh egg add shredded
ice, and beat to foam; give from one
SO psent The SECOND wa% to beat
the egg white slightly. adding to it
glass Of cold water. favor with little
also be given in glass of milk. and If
thoroughly mixed its presence cannot be
lemonade is useful drink in fevers and
looks most appetfzing with its delicate
wte ta lean the on 5 5Gp Of 70 haf gg one
tablespoonful of sugar and half glass
of cold water; Mix thoroughly and add
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
is used. at other times only the white,
To To avoid eurding in mixing 1 eggs d With IN
il. very. slowly, beating constantly, the
To Make Beef Broth. 3.
round is, best Wipe the meat well with
a cloth dampened In boiling-hot water.
remove all fat and cut the meat into very
allow It to stand for at least half an hour.
until the water is quite red. Then heat
it si boil for about 20 minutes. The heating
to the boiling point must be done very
II any fat remains, remove it by drawing
a piece of soft brown or white paper
over the surfaee t this VII, collect the
of fat has been taken off: Season care
fully with salt and serve hot This broth
Will keep in the icebOX for three DAYS.
Rare Beef Tea.
This is made in similar manner to the
above recipe, except that il is not boiled.
Let the the meat stand in the water In I'm,
In In heating 81 it let Il s come e very SLOWLY
move no 5ee it from the ire AND and Strain and
when cool put il in q very cold place.
long. and should not be made. in large
quantities. Reheat 1T by standing it in
6Sing wat and IS hs ratheE stimnlatig
never more than an after-dinner coffee
cupfpl is ever given, and sometimes but
tablespoonful, at time.
Food for the ConvaIescent.
As the patient begins to regain health
and strength, more solid food Is given.
MIX or cream neres IaS msbes stewed or
sometimes fresh fruits, or well-baked
potato. Great care must be taken not
iapses are often caused by too much in
diligence of the patients appetite at this
S With great ne care. broiied bird or piece
of rare beefsteak or a chop may be given
v wnen fh Stage Of recovery oysters are
almost always allowed, and are both pal
atable and easily digested II perfectly
they are overlooked. the albumen be-
comes hardened. very tough and DIFF;
the gills begin to curl. Cream soups are
valuable. as they are nourishing and
easily digested; but they should not be
An Important Factor.
A great deal of attention should be
paid to the serving of food for sick
best be coaxed by the daintiness of the
food. Serve the food on tray with a
fresh white cover. and be careful not to
put so much the tray as to crowd it.
Better to serve too little and let the
pafient ask for more, than to put so
much on at one, time that the. sick one
is Immediately discouraged, and may de-
eide not to eat anything. A flower or
a little sprig of green laid upon the
white tray cloth is often an incentive
to the Indifferent appetite: but do not
attempt a vase of flowers. unless Il 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 eve: If the china is
all of single pale tint. the effect will
be very dainty and pleasing to the eye
of the patient. Tt must also be small
enough to accommodate the size of the
tray Never let the tray or remains of
food served stand in the sick-room after
the patient has been fed
Let all hot foods be served Immediately
after they are prepared; and 1t seems
dishes must be hot. and all 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.
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