Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-10-01
Diet for the Sick.

Diet for the Sick.
The most important duty of those In
charge of the sick is the choosing and
preparing of the food. Plain, simple
cooking should be the rule in health;
therefore, much more does 1t apply to
cooking for the sick. In judging of the
appetite of the invalid 1t must be re-
membered that what is sometimes sup
posed to be q lack of desire for nourish-
ment or food is very often merely due
to the failure of preparing and serving
food In palatable and tempting manner.
There may be sufficient appetite for
food, but not for the particular food
offered. Variety in cooking takes the
place Of variety in food, and when the
kinds of food must be limited change
the manner of serving.
Surroundings and the circumstances
under which food is taken often have
much to do with the comfort of the sick
one; the odOr of cooking and the noise
of the preparation should be kept as far
from the sick room az possible. Do
not ask the invalid each time beforehand
what she would like to eat, but serve
what you know is wholesome and nour-
ishing in dainty and tempting manner;
it is often the unexpected which pleases
most. There are times when the invalid
may seem too i'll to notice details, when,
perhaps, she is only too i'll to speak of
them. A fastidious or nervous person
may have the desire for food completely
destroyed by little too much, or a sus-
picion of grease on the broth. Untasted
food, dishes that have been used, cups
or glasses, ought not to be left standing
about the sick room. Never serve milk,
eggs, butter, or fish If there is the least
suspicion of their absolute freshness.
In order to have all food served
to an invalid as tempting as possible, the
linen, china, glass, and silver should be
the very incest and prettiest in the
house.. A bright, fresh flower laid on
the folded napkin; the chop or piece of
steak ornamented with parsley; the hot
food served very hot, and the cold arti-
cles very Goodwill do much in pleasing
the delicate, sensitive taste of an invalid.
Have all cups and saucers hot when
used for toast, tea, coffee, etc. Hot
water plates are very convenient, but
when they cannot be procured put the
food you wish to keep hot over bowl of
boiling water, and cover the plate with a
hot saucer, fold aokin around the
baked potato, and, though you carry
of the house, it will reach the sick room
nice and hot. Never fill bowl so full
that it will spill its contents over into
the saucer or on the linen. Have all
fruit cold, especially oranges and grapes.
Invalids, as rule, do not like any
food very sweet. No matter how much
they may desire it in health, in sickness
sweet things have tendency to nauseate
them. Salt, also, must be used with
caution, if the mouth and lips are at all
tender, although, as rule, invalids need
more salt and less sugar than healthy
persons.
Those who have the care of the sick
ought to have a CHEEKY manner, and
when feeding an invalid they should
divert her mind as much as possible from
her ailments by introducing some cheer
full and interesting subject. Usually
her meals are the chief event of the day,
therefore always be punctual in serving
them; do not disappoint the appetite of
an invalid by making her wait ten or
fifteen minutes after her regular hour
for eating. The administration of food
at regular intervals ia also very necessary
when the vital forces are low, as in the
case of the very sick, for so much de-
ponds then on the system being sustain
ed over the critical period. The follow
ing recipes may be helpful in the care of
invalids:
BEEF TEA.
7 Broth made of beef is very agreeable
form of liquid diet, but 1t is less nutri-
tious than when made from chicken or
mutton. Cut up pound of beef from
the round into pieces the size of dice.
Put into covered jar with two pints of
cold water and pinch or two of salt.
Let the beef soak in the water, stirring
occasionally, for two hours; then put it
on the range, and heat it gradually until
the red color disappears. Be very care
full that it does not reach the boiling
point. Skim off all grease, and serve
hot with very little brown toast.
BEEF JUICE.
This preparation is quite nutritious,
and from one to three tablespoonfuls
may be given at a time. Boil juicy
round steak an inch thick, divide it
into inch squares, put each piece into a
lemon squeezer, and squeeze out all the
juice while hot. Add salt. when serv-
ing put the desired amount into cup or
bowl, and place it in a basin of boiling
water. Stir carefully, and as soon as it
is hot serve. II left moment too long
it will be spoiled, as it will curdle.
scRAPED BEEF.
Scraped beef is often recommended for
invalids suffering from chronic gastritis,
typhoid convalescents, and others. 1t is
best when made from tender beefsteak,
broiled for few minutes over bright,
clear fire. Rare roast beef or mutton
chop may also be used. Scrape with the
edge of spoon until the space scraped
has no meat on the surface but only the
white fibre; cut this off with sharp
knife, exposing another fresh surface.
The pulp may be passed through. a
sieve, although this is not absolutely
necessary. Season it, and spread 1t on
thin slices of bread and butter; or it may
be made into little cakes and Drowned
slightly.
CHICKEN BROTH.
This is q nutritious form of liquid
diet. Il is best when made from an old
fowl. Wash and clean thoroughly,
dissect joints, and chop all into small
pieces. Put it on the range in cold
water, one quart to a pound of fowl; let
it heat slowly, then boil gently until the
meat is ready to fall from the bones !;
strain, skim, and add rice; boil once
more for half an hour. Season to taste,
and serve hot with toasted or hot
crackers.
OYSTER BROTH.
Oysters or clans when fresh, eaten
raw or properly cooked, are an excellent
food for invalids. To one pint of white
stock add one cupful of oysters; bring
to boil, season with little salt and
pepper, and serve with hot crackers.
This is very nice for those who object to
milk.
OYSTER BROTH WITH MILK.
Put equal quantities of oyster juice
and milk on the range in separate ves-
SoiSs WHICH tuo juice CoIhoS W ooi
skim and slightly thicken, then pour in
the milk boiling hot, and add the oysters
one by ono. Let them remain on the
range until the edges ruffle.
OATMEAL CRUEL.
Oatmeal when properly prepared is
very nutritious. For most people, how
ever, especially those with delicate d.
gestive powers, oatmeal should DO so
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