Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-14
Table and. Kitchen.
Rules of Nourishment Through Con-
yalescence

Rules Of Mourishnent Through Con-
valescence
The prevailing system at the present
time, in regard to the feeding of fevers, is
a reaction against the Starvation plan prac
ticed centuries ago. The modern plan is ad-
mittedly the most ratioual, but there is dan
ger that the new doctrine may be carried
too far. and too much rather than too little
nourishment may be given: therefore the
greatest care must be exercised in the
| supervision of the Diet especially when a
patient is recovering from typhoid fever. A
| marked feature during the convalescence
is often voracious appetite and urgent de-
| mands for a varied and liberal diet of sub
stantial food. Great firmness is required to
resist the patients entreaties, for any i'm
prudent feeding at time when the powers
of the digestive functions are still very
limited will be very apt to prove disastrous
Even when solid foods are allowable, this
condition must be borne in mind and no
more nourishment given than can be readily
and completely disposed of by the weak
ened d1sgestive powers. my solid food that
escapes digestion in the stomach is sure to
act as an trritant in passing through the
intestines and while the slowly healing I'LL
cerative and infiammatory changes are still
existent. rise in temperature and often
serious relapse will follow. The dietetian
must carefully note the digestive and alb
! sorpt1ve capacity of each separate case
under her treatment and regulate the
amount of nourishment accordingly. While
we have stated that milk is accepted as the
most Servfceable of the fluid foods, If
thoughtlessly administered it is responsible
for much mischief as a food for typhoid
fever patients. The fact that milk is not
actually a liquid food after it is taken
into the stomach does not seem to be gen.
orally recognized. hence the disturbance
often following the giving of milk to the
patent. The masses of milk curd in the
stomach may cause vomiting; in other in
stances noted continuance of diarrhoea
when this firm, cheesy mass passes through
the unnamed and catarrhal intestine. 1t is
possible for milk diet to prove utterly I'M
suited. but more probable that it's failure as
a food Is due to it's too free administration
when the amount absorbed by the patient
is exceedingly small. By the constant in
the intestine it is not possible to keep 1t
free from putrescent matter or the bowels
at rest, on account of the maintenance of
diarrhoea. All food is useless when it fails
TO nOur1sh or Is not absorbed.
For the first ten days Of convalescence a
MUD diet is the safest form of nourishment
ana 1t Is often necessary that this should
be very dilute. At this stage plenty of
good. pure water should also be given for
ant1septic and eliminative reasons, both in
the food and for drink. When milk ad-
mlnistered even In very dilute form and
small quantities absolutely disagrees with
the patient and must be discontinued
freshly made, clear soups, may be given,
or clear meat jellies whipped with the
beaten white of egg. White of egg diluted
with clear, pure water and favored with a
squeeze of lemon Juice or pure fruit Juice
Is very serviceable in supplying nutritive
constituents. However, when whole milk
is tolerated and readily absorbed do not
dilute it, but alternate the feelings with
other liquid foods which will remain fluid
inside as we'll outside the body. In this
way no unabsorbed food will accumulate
IN the small intestine to undergo decompo-
sltion which will cause irritation.
When beginning solid feeding watch the
patient carefully and note the first symp-
toms, II any, of Indigestion. To the clear
soups may be added slight thickening Of
ground rice or well-backed flour. Or if you
are sure of the quality of your bread YOU
may use as thickening a few well-moistened
crumbs rubbed through a Sieve From this
stage you advance rapidly to the thicker
more substantial preparations-the fari-
naceous foods-adding to your broths and
milk, rice, sage, tapioca. arrowroot, white
meat OF chicken pounded and rubbed
through sieve, sWeetbreads rubbed to
paste, custard buildings and fruit jellies
For those accustomed to meat diet the
pounded pulp of raw meat is considered a
most valuable restorative food as 1t is d.
gested three times as rapidly as cooked
meat. >l-v
The digestive powers Of the patient must
guide the dietetan in regulating the time
Tor FEEDING the patient. An after-dinner cup
"a WING Sil9siui VI MIX or DrOth an hour
or SO apart is quite enough for the BEGIN
ming. When tumberful can be taken, give
every two hours, giving the beef tea or
broth every third feeding for change
Unless the patients exhausted condition re-
qulres 1t do not administer much food
through the night, but allow plenty OF
drink when the patient is awake.
Farina Cream.
Heat pint of clear beef, veal or chicken
broth and add quarter Of a cup of farina.
cook for half an hour or until clear. then
rub through sieve and return to boiler
season very lightly with salt, and when
serving have 1t very hot and place a table,
spoonful Of whipped cream on top of the
cup when filed.
All milk or part milk and broth NAV ha
used and a stalk of chopped celery cooked
with the farina. For change the cream
may be omitted and a we'll beaten egg add
ed just before ready to serve This makes
a very hearty meal and should alternate or
be followed by two lighter, very easily d.
gested foods.
Chicken Cream.
Take the breast Of the chicken and boil
it very tender with light seasoning OF mars
ley and celery. Chop the meat as fine al
possible Zone half the breast is sufficient
for one cooking), rub the meat through
Sieve moistening with the broth. Add
half cupful Of the meat to a Gun Of tho
chicken broth made perfectly free from
fat. Put teaspoonful of butter in a small
saucepan and when bubbling hot add q
teaspoonful Of flour, stir until smooth then
add the chicken mixture and a few table
spoonfuls of good cream season with a
pinch of salt and a little grated nutmeg or
mace If liked, stand over boiling water and