The Ocala banner. (Ocala, Marion County, Fla.) 1883-194?, 1920-03-12
REcEIpEs FoD INFLuENz PA
TENTS

4 In treating Spanish influenza one OF
THE biggest and most important ques-
ltion Of what to eat. a patients ulti-
mate recovery depends in large
measure on proper diet.
/ The southern division Of the Ameri-
can Red Cross has made public re-
ceipts for series OF dishes recon-
mended or influenza patients. The
Ireceipes were prepared by Miss Ar
thur, actingdietian of the division, in
collaboration with Miss Jane Van De
Vrede, division director of nursing,
and are the same as those used by
Red Cross nurses treating influenza
patients both in America and abroad
With brief Introduction by the Red
Cross on diet in influenza, the re-
cipes are given herewith:
Diet in Influenza
Because there are such widely diff
ferent conditions in influenza, it Is
rather difficult to outline a definite
dietary In case of much fever, the
usual diet consisting of milk and eggs,
supplemented by meat extracts,
gruels, broths and fruit juices given
at frequent intervals In GONZALES
cence we sould return by the usual
stages to soft and solid diet.
In slew convolescence .tLe diet
should consist of easily digested and
nutritious food, given as freely as pos
sible without taxing the digestion. II
stimulants are necessary, eggnog with
whiskey or brandy in limited amounts
are permissible.
With children, it Is pernaps best to
return quickly to concentrated
nourishing diet, because the disease
is exhausting and the after effects may
is the safest and best way to over
come this condition. Pre-digested
foods may be used to great advantage,
and special nourishments between
meals may be given, preferably in the
from of milk. hot cocoa or chocolate,
egg drinks and custards.
To summarize as generous feeding
as can be safely borne, of nutritious
and easily digested food seems the
best solution Of the problem.
Cream OmeIet
| ) tb, butter. tb, flour. l pit. milk.
1t. salt. Pepper or cayenne to taste.
| 4 eggs.
Directions: Combine first into
white sauce. Separate eggs, beating
whites stiff and yolks light. Add
beaten yolks to ssA1ce. and fold IN
whites. Fill creased baking dish 2-3
full and bake 40 minutes in a very
moderate oven. Serve at once. The
omeiet should be firm throughout, and
delicate brown on top.
If desired, Is cup grated cheese
may be dissilved IN the white sauce.
Serves or eight.
Euas a la GoIdenrood
| Hadr cooked eggs, properly prepar-
ed, are not indigestible. hard boiled
legs. / tb. butter. to. flour. G..
milk. Salt and pepper to taste. s
toast triangIes.
| Directions: Hard cooked eggs,
make white sauce and season. Sep
arate white from yolk, chop whites,
and add to sauce Arrang toast on
platter, pour sauce over, rub yolk
| through a sieve over this. Garnish
with chopped parsley.
Eggs With Alcohol
Egg flip / egg white tfreshl.
To. cream (thick and sweet tb.
brandy or old whiskey. l oh ? tb
sugar to taste. Nutmeg to taste.
Directions: Beat white stiff, beat
ing in sugar and cream, then beat in
the liquor a little at time; put in a
cold glass, dust with nutmeg and
serve.
Eggnog
/ egg (fresh). Speck of salt. l tb.
sugar. / tb. brandy or old whiskey
glass thin cream Nutmeg to taste.
Directions: Separate egg Beat
1
yolk light. beating in sugar and salt
\ Then beat in the liquor little at a
time, finally the cream. Beat the
white stiff and fold it into the first
mixture Put into glass. dust with
nutmeg. and serve cold II think
cream is used " glass is necessary.
1t may be beaten and folded in after
the white.
Hot Eggnog
/ egg yolk. Speck of salt. lib.
sugar 1 tb. brandy or old whiskey.
c. milk. Directions: Combine first
three by beating sugar and salt into
the yolk, then add the liquor little
i At a time. last stir in the hot milk