Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1920-02-28
Catering for the
Convalescent

an important one, as much
more care and effort are needed in
preparing sustaining and nourishing
rood Tor them than for the normal
and healthy.
Though the most anxious DAYS in
nursing are when the illness is at its
height, the most trying time is un-
doubtedly during convalcscenee. Re-
lapse IS often due to overlooking,
therefore the diet is very important
factor i'll the treatment of those who
are recovering from illness. On the
other hand, the necessity for build
ing up the debilitated system with
nourishing food is so great that
much thought and patience are re-
CURED in considering the whims OF
the patient, her likes and dislikes.
When OH a liquid diet, milk, ex-
ccpt under certain conditions, is the
best food, as it contains in diluted
form all the constituents of solids,
namely: Albumen, lat, sugar, water
and the inorganic salts of lime and
potash. III milk cannot be properly
digestcd, try diluting it with settler.
The addition OF small amount OF
bicarbonate OF soda renders it easier
oi digestion. or again it may be pep
tonized. kounyss is often given
to those who dislike plain milk, with
equally good results.
A Light Diet.
Egg albumen is a good substitute
Tor milk. To prepare it. beat the
white of the egg to froth. not stiff
~, and add an equal quantity of
water. Flavor with lemon juice.
Beef tea aud broths do not con-
tain sufficient nourishment to be de-
pended on altogether, but may be
given occasionally for change.
When patients are on a fluid diet
they may, as rule, be given six
ounces every two hours, or, if pre-
pared, three ounces every hour; but
it is imperative to give it at stated
times and regular intervals.
A convalescent should be given
solid foods by degrees only, begin
ming with what is called soft diet"
This includes broths, strained vege-
table soups, soft cooked eggs, milk
toast, jellies, custards and junkets.
Then follows ''high diet" which
means the addition of chicken, chops,
steaks, baked potatoes and pud-
dings. Pastries and all rich foods
should be forbidden until the patient
has entirely recovered and returned
: TO normal life again.
When heating milk for drinking
it should never be allowed to boil,
but it should be kept covered while
on the fire. Boiling renders it in
digestible as we'll as unpalatable.
Peptorized milk is prepared by
mixing five grains of pancreatic ex-
tract and Is grains of soda bicar-
Donate with cold milk; warm pint
of milk and add, stir we'll and put
on ice.
Kounyss is made with one quart
of perfectly fresh milk, one-tifth of
Il cake of yeast and one tablespoon
full of sugar. Dissolve the yeast in
little water and mix it with the
sugar and milk. Pour the mixture
into strong bottles and cork them
with tightly fitting shoppers; tie
down securely with stout Irvine.
Shake the bottles for one minute
ana place tllCill On Cllu III d iCil i6Sh
ator. At the end Of three days lay
them on their sides; turn them oc-
casionally. Five days are necessary
to perfect fermentation. Kept in
the refrigerator and we'll corked,
koumyss will keep indefinitely.
Egg-nogg, which in these "dry"
days may have to be made without
brandy, can be rendered more palat-
sole by the addition of little va
nilla. Break an egg into a bowl,
add one saltspoonful of salt and
two teaspoonfuls of sugar; whip
with Dover egg beatcr until light
and add cupful of milk. If vanilla
is disliked by the patient try grated
nutmeg.
Milk Lemonade-Pou half a cup
full of boiling water over half tea
spoonful of sugar and stir until dis
solved. Add two tablespoonfuls. of
lemon Juice, two tablespoonfuls OF
sherry and quarters of cup
full of cold milk. Stir until the milk
curdles; strain through cheesecloth,
chill and serve.
To, make barley cruel, mix one
tablespoonful of Rotinson's patent
barley with half a teaspoonful of
sugar and pour over it a cupful of
boiling water; boil 10 minutes and
then add a cupful of milk, and bring
the mixture to the boiling point;
then remove and serve very hot. !
Arrowroot Cruel is made with half
tablespoonful Of arrowroot, salt
spoonful of salt, half teaspoonful
sugar. Wet with two tablespoonful
Of cold water, pour on cupful of
boiling water and boil for 20 min
utes, stirring constantly. Add milk,
and bring to the boiling point.
Strain ard serve at once.
Beef Tea-Chop two pounds of
round steak into inch squares. Put
in a double boiler with one quart of
water and let stand for an hour.
Then put it on the stove and let
simmer for two hours. Salt to taste.
Chicken Brotll-Cut a small fowl
into pieces and add a quart and a
half of cold water and let this stand
for one hour Then let it simmer
for two hours and boil gently for
one hour more. Flavor to taste.
Mutton Broth-Cut one pound of
neck mutton into small pieces, add
teaspoonful of chopped onion and
quart of water. Let stand one
hour, and simmer for three. Cool,
strain and remove fat. Season with
salt and white pepper.
Old-fashioned flaxseed tea is still
sometimes called for. To make it,
boil one tablespoonful of haxseed
in pint of water for one hour, add
one tablespoonful of lemon juice