Domestic science, principles and application

6. Plan to have surprises for the patient in the kinds Fig. 44. An invalid's tray. of food as well as in the ways it is served. This helps to create an appetite, which often is lacking. 7. Always remove all bottles and signs of medicine from the sight of the patient, and remove the tray as soon as the patient has finished eating. These recipes are for individual portions suitable for one patient 'and for two girls working together in practice work in the kitchen. 1. Dry Toast Method. — Slice stale bread in }/^ inch slices, remove the crusts, place in a toaster and dry thoroughly, turning 524 DOMESTIC SCIENCE occasionally. Toast a golden brown on both sides. The starch is dextrinized and made more easy of digestion by toasting. 2. Milk Toast 2 slices dry toast ^ c scalded milk ^ tbsp. butter }4 tsp. salt Method. — Butter the toast, arrange on a hot dish, pour the hot milk over it, and sprinkle with salt. 3. Water Toast 2 slices dry toast 3^ tbsp. butter 1 c. boiling water % tsp. salt Method. — Drop the slices of toast separately into the boiling water, remove to a hot dish, spread with butter, and serve at once. 4. Oatmeal Jelly H c. rolled oats IH c. boiling water Pinch of salt Method. — Add the oats gradually to the boiling water, add the salt, boil 2 minutes, and then steam in a double boiler 45 minutes to 1 hour. Force through a fine strainer, mold, chill, and serve w^ith sugar and cream. 5. Barley Gruel 1 tbsp. barley flour 1 c. water or milk 2 tbsp. cold water 14 tsp. salt Method. — Add the 2 tablespoons of cold water to the flour to make a thin paste; then add gradually to the scalded milk or boiling water while stirring constantly. Cook in a double boiler 20 minutes. Season and strain. 6. Cracker Gruel 1 tbsp. cracker crumbs % c. milk ' Pinch of salt Method. — Scald the milk, add the cracker crumbs, and cook over boiling water 10 minutes; season to taste. INVALID COOKERY 325 7. Pasteurized Milk Method. — -Put milk in sterilized, small-mouth glass bottles, stop with cotton batting or absorbent cotton, place bottles in a wire basket, and immerse the basket in a kettle of cold water. Heat water gradually to a temperature of from 160° to 170° F. Keep at this temperature 30 minutes; remove and cool bottles quickly and keep in cold water. 8. Egg Nog 1 egg 1 3^^ tbsp. sherry or % tbsp. sugar 1 tbsp. brandy or rum A few grains salt ^ c. cold milk Method. — Beat the egg slightly, add the sugar, salt, and the liquor, and then the milk gradually. Strain, and serve. 9. Eggs in a Nest 1 egg 1 tsp. butter 1 slice of toast Pinch of salt Method. — Separate the yolk from the white of the egg, beat the whites until stiff, sprinkle with salt, and heap on a slice of toast. Make a depression or nest in the center, drop into this the whole yolk, place in a pan in the oven for 2 minutes. Place a tiny piece of butter in the center of the nest and serve at once. 10. Beef Juice Method. — Broil a small piece of round steak, cut it into small pieces, squeeze the juice from it into a cup, season with salt, and serve. 11. Beef Extract