Food For And Serving The Sick Recipe

The utmost care should be taken in cooking food for the invalid, so that

all of the flavor and delicacy of each dish may be preserved. We take it

for granted that the food is the best that can be had, and that absolute

cleanliness is used in preparation. But, really, the important thing is

to make the tray as attractive and dainty as possible, or the food will

not be tempting, no matter how carefully prepared.

The tray should have a fresh, white cover each time it is carried to the

sick room, and thin china of a pretty pattern should be used. In the

summer time any garden flower, laid on the fresh napkin beside the

plate, lends a cheerful note of color to the tray. Always serve small

portions, as a large helping does not look appetizing to sick, tired

eyes, and be careful in serving liquids not to spill any on the tray

cloth or saucer.

It is those little things that sometimes disgust the invalid with what

is put before him. There is a tidy and an untidy way of serving most

dishes, too; for instance, in serving a poached egg, have it piping hot

and on the toast; not cold, part on the toast and part on the saucer,

with the yolk broken.

So each detail should be carried out, and you will find your care and

attention rewarded by the invalid's interest in the tray, with its

tinkling china and savory dishes.

Invalids should have graham bread, and must not be permitted to eat

bread less than twenty-four hours old. Toast is a very good thing for

most sick people, and should be browned very slowly in order that it may

be dried through. It is then partially digested. It is best eaten dry.

Broths and soups are much used; oyster soup may be given, as well as

gruel made of oatmeal or barley. Soups made of vegetables must be

strained and served according to the doctor's orders.

Scraped beef is very nutritious, and is served raw between slices of

bread and butter. Baked and broiled fish are nice, and generally

relished by sick people.

Soft boiled and scrambled eggs are quite safe to give, as a rule.

If potatoes are liked, have them baked. Other vegetables may be given,

but it is always best to consult the physician before serving things

about which one is doubtful. Food that will not be harmful in some cases

may be decidedly so in others. Generally, it is best to avoid fried and

warmed-over meats, and pork should not be served to the sick.

Avoid unripe or overripe fruit. In serving oranges, remove the tough

part and give only the juice. Baked and stewed apples are to be

recommended; sometimes baked custard, and rice or other puddings. If any

stewed berries are to be used, be sure to strain them.

Coffee is good to use moderately in malarial troubles, and tea, not very

strong, may be used sparingly when the heart is not affected. Milk, when

it agrees with the patient, may be given. Lemonade and lemon water ice

are very refreshing and will often be taken when other drinks do not

seem tempting.