*Meltose Cream. — Beat the white of an egg to a
stiff froth. Add three teaspoonfuls of Meltose, and
beat until creamy. Take out about one third of this,
and chop the yolk of the egg into the remainder.
On the top lay the part taken out. Serve at once.
Lemon Custard Sauce. — 1 quart rich milk, yolks
of 6 eggs.
Flavor with lemon, and sweeten to taste✪ Lemon Custard Sauce. Have
the milk boiling, stir into it the eggs, and cook one-
half minute. Stir all the time.
The Invalid’s Meals
A healthy appetite is readily satisfied with any
suitable food. In times of illness, it is often diffi-
cult to provide such aliment as will be relished or
as can be assimilated and utilized by the system,
yet under no other condition is the question of food
of such supreme import.
Simple foods are as a rule the best, because the
most readily assimilated. That such may appeal
to the appetite, they should be served in the most
attractive way. Appetite is influenced by the
sight, smell, and taste of food, and all three of the
senses should be appealed to in preparing the meals
for an invalid.
The temperature of food influences its digest-
ibility. All hot foods should be served hot, cold
foods served cold. Small quantities at a serving
and few varieties at a meal will generally prove the
most satisfactory. There are no special dishes
suited alike to all cases. In illness, it is especially
important that the diet should be such as is adapted
to the special needs of the sick one. Hot buttered
toast, tea, rich jellies, and similar dainties so com-
monly served to the sick, are usually the very worst
247
248
Healthful Cookery
articles of diet of which they could partake. Scru-
pulous neatness and care in all the minute particu-
lars of the cooking and serving of foods for the sick
will help much in making it appetizing and digest-
ible. Dainty dishes, polished glass and silver, with
clean napery, should always be accessories of the
invalid’s tray.
Such a large proportion of the dishes for which
recipes are given in this little book are of a char-
acter suited to the needs of the sick, as well as of
those in health, that it is hardly necessary to append
special directions for the preparation of invalid
foods. In fevers, where the simplest nourishment
is demanded, fruit juices are the most appropriate
of all foods. It is now well recognized that beef
tea and meat broths should be wholly discarded
in cases of fever, as the patient is already suffer-
ing from the accumulation of waste matter in the
system to such an extent that even the small addi-
tional amount obtained from beef tea may lessen
his prospects of recovery. When other foods than
fruit juices are allowable, fruit soups, fruit jellies,
prepared with Sanitas Vegetable Gelatine, fruit
egg-nog, fruit gruels, Gluten and Granose gruels,
will afford a variety for much choice.
The Invalid's Meals
249
For invalids able to digest solid food, roasted
rice, Granose Flakes, Granola, Granuto, Gluten, Po-
tato Meal, prepared in some of the many ways
mentioned in preceding pages, will be found of
service.
Of breads, none are better suited to the needs of
the invalid than the unfermented Sticks and Puffs,
Granose Biscuit, wafers, Breakfast Toast, and Zwie-
back, served in some of the appetizing ways for
which recipes are given in the chapter on Toasts.
Page 87 · 1 recipe record on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
*Meltose Cream. — Beat the white of an egg to a stiff froth. Add three teaspoonfuls of Meltose, and beat until creamy. Take out about one third of this, and chop the yolk of the egg into the remainder. On the top lay the part taken out. Serve at once.
Lemon Custard Sauce. — 1 quart rich milk, yolks of 6 eggs.
Flavor with lemon, and sweeten to taste. Have the milk boiling, stir into it the eggs, and cook onehalf minute. Stir all the time.
The Invalid’s Meals
A healthy appetite is readily satisfied with any suitable food. In times of illness, it is often difficult to provide such aliment as will be relished or as can be assimilated and utilized by the system, yet under no other condition is the question of food of such supreme import.
Simple foods are as a rule the best, because the most readily assimilated. That such may appeal to the appetite, they should be served in the most attractive way. Appetite is influenced by the sight, smell, and taste of food, and all three of the senses should be appealed to in preparing the meals for an invalid.
The temperature of food influences its digestibility. All hot foods should be served hot, cold foods served cold. Small quantities at a serving and few varieties at a meal will generally prove the most satisfactory. There are no special dishes suited alike to all cases. In illness, it is especially important that the diet should be such as is adapted to the special needs of the sick one. Hot buttered toast, tea, rich jellies, and similar dainties so commonly served to the sick, are usually the very worst
Healthful Cookery
articles of diet of which they could partake. Scrupulous neatness and care in all the minute particulars of the cooking and serving of foods for the sick will help much in making it appetizing and digestible. Dainty dishes, polished glass and silver, with clean napery, should always be accessories of the invalid’s tray.
Such a large proportion of the dishes for which recipes are given in this little book are of a character suited to the needs of the sick, as well as of those in health, that it is hardly necessary to append special directions for the preparation of invalid foods. In fevers, where the simplest nourishment is demanded, fruit juices are the most appropriate of all foods. It is now well recognized that beef tea and meat broths should be wholly discarded in cases of fever, as the patient is already suffering from the accumulation of waste matter in the system to such an extent that even the small additional amount obtained from beef tea may lessen his prospects of recovery. When other foods than fruit juices are allowable, fruit soups, fruit jellies, prepared with Sanitas Vegetable Gelatine, fruit egg-nog, fruit gruels, Gluten and Granose gruels, will afford a variety for much choice.
The Invalid's Meals
For invalids able to digest solid food, roasted rice, Granose Flakes, Granola, Granuto, Gluten, Potato Meal, prepared in some of the many ways mentioned in preceding pages, will be found of service.
Of breads, none are better suited to the needs of the invalid than the unfermented Sticks and Puffs, Granose Biscuit, wafers, Breakfast Toast, and Zwieback, served in some of the appetizing ways for which recipes are given in the chapter on Toasts.
Records on this page
Lemon Custard Sauce