The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-05-17

Il Band. z Band to be worn after sec
ond month. 3. Stockings. 4. Shirt. s.
Petticoat. 6. Nightgown. Z. Cambria
slip.l
with many dishes on which generous
helpings Of food are served to take
away the patients appetite before he
has tasted mouthful. A ~ filed
tray may be gratifying to the person
convalescing from long illness when
food was limited to liquids, but as
rule 1t is unappetizing almost to every
person. Before taking the tray to the
patient make sure that his room is in
order and that he is ready for the
meal. Freshen the air in the room for
a few moments, wipe the patients
hands and face with a dampened cloth,
straighten the bedclothes and rear
range the pillows. Then bring in the
tray with the food on it freshly pre-
pared. Serve hot things hot and cold
things cold. Have everything as near
ly perfect as possible. Place the tray
within easy reach of the patient If he
Is able to feed himself and then while
he eats talk to him of interesting,
pleasant things. which will cause him
to forget himself and what he is do
ing. Do not sit down beside the bed
and watch every mouthful he takes
occasionally remarking on his i'm
proved appetite or the lack Of it. Such
a procedure is very likely to make the
patient feel he has eaten enough be
fore he is fairly started on the meal.
The patients diet is naturally some
what limited. There are great many
kinds of foods that he is not allowed
to eat, and even those that are per-
mitted cannot be cooked in all sorts
of ways. The physician in charge o1
the case will give a list of foods al
lowed, and In some cases he will state
how they are to be prepared. But his
directions are often general. as give
him soft cooked eggs" or 'let him
have a bit of chicken or a nice cream
SOUP" Any specific instructions re-
garding recipes or different ways of
serving the same food are not often at
tempted by the doctor. If the nurse
be she wife, mother, daughter or pro-
fessional-does not know how to serve
eggs in variety of ways, how even
beef tea and gruels may be given new
forms and favors. then the patient
will probably weary of them, perhaps
refuse to eat them. Fortunate is the
woman who knows how to prepare
simple foods attractively, making old
friends appear as new acquaintance.
But there are certain "don'ts" that
must be observed when cooking for
the sick.
Don't give an invalid or little child
fried food of any kind. It is hard to
digest. and the digestive organs of
both sick people and children are
weak.
Don't include pork in the invalid's
bill of fare. A little crisp bacon or
bacon gravy may be allowed occa-
sionally.
Don't serve highly seasoned food.
The sense of taste is generally very
keen in sickness. and the natural sea-
soning of food is often enough. Be-
sides, spices may weaken by overstim-
ulation the digestive glands. Do not
use pepper. mustard or vinegar and
use salt sparingly.
Don't boil eggs for either invalids or
children. Always cook them In water
which has not quite reached the boil
ing point
Don't cook milk directly over the
fire; it is almost sure to burn. Even
If it does not, milk should not be boil
ed for the same reason that an egg
should not. Boiling temperature makes
the albumen tough and indigestible.
Don't cook cream soups or boiled
custards directly over the fire. Use a
double boiler to keep the temperature
below boiling.
Don't serve insufficiently cooked ce-
reals. Rice, oatmeal and cornstarch
should be cooked for long time over
hot water. Rice requires about two
hours and oatmeal at least four hours
steam cooking.
Don't serve fried potatoes. When
they are allowed they are much better
baked, because they are more quickly |
In that form.
Don't serve cheese and don't cook |
butter too long. In making cream
soups add the butter just before serv-
Ing.
Nurses Care of Herself.
The woman who Is acting as nurse