Arizona republican., 1920-02-16

| At this time. when in many families of our community one or more mem bers are recovering from an attack Of influenza it is not untimeIy to give some thought to the cooking and serv- | ing of f,-1 for the sick. The question of serving food is Of V;rss importance in the successful nursing of patients. Little things are more apt to influence
 the condition of the patient than
 large ones, and no matter how much medical care the patient has received or how attentive a nurs? has been, the advantages may all be lost through
 some trifling mistake in the serving of foods.
 The taking of food is the chief event of the day for a sick person. and his
 mind should be diverted from his ill.,
 ness in the anticipation of the meal. which should be served daintily and should. if possible, be composed or something unexpected The taste or the patient should. however. be con suited as far as possible though il is | unwise to make a practice of asking
 what he may prefer. as more often II is the unexpected which pleaSes Should ! he express d preference. 1t should be supplied. provided 1t is sanctioned by the physician. When,a patient Is very i'll. only the simplest foods given.
 and these prescribed by the physician. Only a small quantity of food should be given at time. so that the diges- tive organs may not be overtaxed. Punctuality should be observed in serving meals. as frequently the appe- tite will be lost if the meal is delayed beyond the accustomed hour.
 When possible. it is well to bathe the patients hands and face before offering a meal. The mouth should be rinsed before and after eating with pure water or diluted boraX water (two teaspoonfuls to q tumbler ot water1. raf food and he is less apt to tire of it. In most cases. while the fever lasts influenza patients are allowed liberal supply of water or beverage, such as orangeade and lemonade, which flush out the kidneys and aid in eliminating
 the worn out material generatel in the
 body by the fever.
 Later the patient may. be given nourishing beef mutton or chicken broths with beaten eggs added. milk toast, cream, milk sugar and custards
 As soon as solid food can be eaten scraped beef sandwishes. oysters. ten- der breast of chicken. eggs poached or scrambled and light cereal foods with which cream is taken. are suitable Convalescence is frequently prolonged. and general debility, muscular weak ness. and enfeebled digestion are often present to degree which seems out of reason compared with the duration and intensity of the fever. The diet should therefore be supervised care fully and all exertion of body or mind prohibited. The food should be highly nutritious and served in an appetizing and palatable manner and abundant as the condition of the stomach will allow.
 The following recipes may be used:
 Lemonade G37 calories)--1 lemon. a4 cup boiling water, teaspoonfuls sugar, half of thin slice of lemon. Wash and wipe the lemon. Cnt q very thin slice from the middle of the lemon. Squeeze juice into q bowl. Add sugar and water Cover and put on ice to cool Strain into glass.
 Matted Milk and Currant Jelly (S5 calories) 1 teaspoonful Horlick's matted milk. 1i cup boiling water, | teaspoonful currant jelly. 2. cup cold water, cracked ice. Mix. matted milk powder with 2 little of the boiling water 10 make q paste. Add jelly and rest of water and stir until jelly is dis