A manual of home-making

H cup milk mixed with 1 egg and swc?ctcned with 1 teaspoon 1 cup broth or beef ten, A typical meal plan for a fluid diet for a tasting lUness, The followin^j diet may be planned approximately Ui meet the food needs of lite patient. If tlie illness is to l>e of lonK dyrationi this is necessary. Food should he given every two hours. 1st mexxl: 1 cup cereal gruel made with milk, 2Bd meal: 1 cup coeaa or milk flavoreil with coffee, 3rd meid: Alhuminizefl fruit juice (J^ cup fruit juice, 1 to 3 te«spoong BUgar, 1 egg, l^ mp water), 4th meal: Creatu soup, with egg otMod, 5th meal: I cup eerrjl gruel flavored with beef extract. 6th meal: I eup milk flavon^d with orange juice. 7th meal: 1 cup albuminized fruit juice, 8th meal; 1 cup cereal grucL 9th meal: 1 egguog. SOFT OR SEM[-30Ln) DIET Many sick per>?ons thrive better on a soft diet than on a fluid one. This is particularly true for those* persons who dis- Hke milk. \ soft diet is tlie first step after the fluid diet arjd may, if necessary, replace it. Foods for a soft or semi-solid diet are: Toast made with miUc, cream, water, or beef juice; custards, whips, Junket, gelatins, 458 A MANUAL OF HOME-MAKING soft puddings; omelets, soft-cooked eggs; thoroughly strained cereals. LIGHT OR CONVAJ.ESCENT DIET Light diet should be given in convalescenre following fluid and soft diets, and in tho.'^ cases not needing s] dietary consideration. It i.s the normal diet for the passi condition of the resting or inactive person. The nature of the' light diet mast depcmd on the nature of the disease and the vigor of the patient. In general the following food would bo included. Thrcx? meals a day are given in a light diet. Foods for light diet are: Fruits: fruit juices or cooked fruits^ Cereal foods: well-cooked cereals, strained if necessary; rice am macaroni; thin dry toawt. Vegetables: fresh spinach; celery strained peas; potatoes?, baked, lx)iled, or masheii In somi cases vegetables must be omitted altogether, a^* in acute i digestion; in others they should be included. Fats: butter, thin cream. Meats: not more than one small serving a day broiled chop or steak; meat broths. Milk: plain, in eggnog, m cream soups^ in simple d(»Hserts. Eggs: soft-cooked, omelets^ souffle, custards. Hiniple desserts; custards, junket, ice cream,, gelatin de^sserts, cooked fruits or cereal puddings. CAKE ANT} FEEDING FOR INCIPIENT COLDS If colds are recognized and treated at the very beginning, they may generally l>e controlled soon. They are most oftea the result of fatigue, overeating, and a run-down conditio] and can Ix* suppressed by rest and careful diet. As soon as person feels any symptoms of cold, the following treatment recommended; ^ 1. A mild cathartic. An effective cathATtic if taken on an empty stoi 18 oocnpoeed of 1 Hltghtly rounding t4>aspoon of rmH (7 grams), to 1 qi of WfttcT. The entire amount sJioiild he taken. On mmg; in the morniiig in the bent time, wfice the stomach is then normally empty. 2. A prriod of foAting. Ejit no fcxxl exf^ept watex and a httJe fruit jiiii for 24 hours, or until the eolci ha» b<^en broken. 3. WuUt Drink t-J ghiss «>f water eviry hour or half hour during day. A little lemon juice may make tliia eaater to drink. 1 FOOD FOR THE SICK 450 4. Rest. Stay at home for at least 24 hours, and rest and sleep as much