The Washington times., 1919-10-02

TEHERE comes a time Ia every
household when some mem
Der needs a little special
catering, and every woman.. and
every man. too, for that matter,
should know how 70 prepare an
invalid's tray. Often the cure in.
many cases depends quite as much
upon the nouFishment which the
patient is able 20 take aE hpon the
medicines and general treatment.
In invalid cooking three types OF
diet are ecogniEed-liQuid. light
and convdIescenE OF course, the
physician viii direct the diet. but
ia general folks that are sick a
= bedr are given liquid diet This
consists OF milk In various forms,
SOUPS and gruels. 1t also includes
raw eggs and beef tea.
Amateurs at home nursing often
make the mistake Of preparing too
large a quantity. With rare eX-
ceptlons only food enough for one
meal tor the invalid should be pre-
pared.
& Suppose you wish to prepare some
oatmeal Cruel. Put q measuring
cup Of water o. to boil iu a small
pane aallA 0AAN-GAE 4 MN "a =
level teaspoonful OF salt When the
water bolls add four level table
spoonfuls Of steam cooked oatmeal,
sCook slowly, uncovered, stirring
occasionally until most OF water has
disappeared and the meal is thor
0ughly cooked. Rub through a fine
=strainer discarding the coarse bits
that remain. Thin TO the desired
Inconsistency with warm milk and
serve in a pretty bowl.
T. One does not have TO incur any
great expense in order 70 provide
an attractive tray for the invalid.
- tray eighteen inches in length is
ideal Tor serving a whole meal,
sithDugh a smaller tray viii do.
EJsoyeE- the tray with a white dolly.
kPlatn white bureau scErfs W0rn in
eIiaoCs or partly worn towels may
Ebe trimmed down 20 ft the tFay and
neatlY hemmed.. Have several OF
Fthese on hand and try to keep them
4for this one purpose.
In cverybody's home almost there
Elre some dishes that are prettier
tthan others. Try TO md these for
fIhe tray. A tiny salt. and pepper
Sprinkler, a drinking glass. doT-
tsized cream and sugar. Will hnd
zNvelcome on the tray, especially
tRyhen the invalid begins 20 so on TO
5liEht or convalescent diet
s Light diet includes all the dishes
Hlsed in liquid diet. besides Custard
pudding, soft cooked egg, baked
potatO, pea pulp (peas pushed
through a stFainer) and the like.
Baked custErd Is both slightly and
tleliciOus if properly made. BrealI
5au eEE into mixing bowl and with a
SILVER fork beat Il until the yOlk
7Rud white are we'll mixed. Add
=one level tablespoon Of sugar. Add
Erhree-foUrths of a measuring cup Of
vanilla. Pour into a baking cup.
teSet this cup into a pan Of water.
q Bake ln-a slow oven, taking care
that the water in which the Gus
BARD Is standing does not reach the
boiling point. II this water boiIs
sthe oven Is too hot, which means a
trurdled, unsightly, hard-tO-diECst
Ecustard. In about forty minutes
efhe custRrd should be done. When
Tinife, inserted in the center, comes
sout clean. the pudding should be
Fremoved and set aside 10 cool
In fCOnFalescent diet, the home
Enurse schould remember that the
tissues Of the body have been re-
educod and that foods especially rich
IN tissue-buildinE elements should
Ebe introduced.
Eyes in ony style fbut NOT sny
rplt style chicEer, brcilcd teoi,
-ztesiS CT lzmb chops. milk bread.
bean soup. peas, are a few o. the
hndy builders that may properly be
Found on the coaValescents tray