soluble carbohydrates. As all starch is converted by the healthy body into grape sugar, before it is absorbed, this form of sugar is probably most easily digested. Starch should be given only when thoroughly cooked, and very dilute, as in gruels. Fats are never soluble. They are most digestible if emiilsified, i.e. divided into tiny globules. Milk contains emulsified fat. Milk is usually included in a liquid diet. It contains albumen, sugar, and emulsified fat. It contains also, however, casein, which becomes solid in the stomach. This constitutes its chief fault for food for the very sick. If lime water be added to the milk, the curd formed in the stomach is not so large. Fruit juices are refreshing. While not themselves nourishing, the sugar, with which they are usually served, is so. They make a pleasing variety in the invalid's food, especially when served frozen. Semi-solid Food, or Food for Convalescents and Patients whose Digestion is not seriously Disturbed. — We should bear in mind that the very dilute foods are given because the digestion is impaired, and not because the patient does not need more nourishment. The moment he can digest more nourishing food, he should have it. When the doctor thinks the patient is able to digest it, he orders a semi-solid diet. This consists of the articles included under liquid food, and also of scraped meat, raw or soft-boiled eggs, egg- nog, egg lemonade, soups, milk toast, soft custards, and gela- tine preparations. Meats, unless scraped, vegetables, fried foods, and pastry should never be given. Full Diet. — When a patient is put upon full diet, the only duty of the nurse is to prepare attractive and palatable food. She is under no limitations except that of excluding notoriously indigestible dishes, such as fried eggs and fat- soaked foods. Serving Food. — In preparing food for a sick person, re- 284 uAMMvOoiv ov voy[\<:sv\c simknok uioiubcr that it should he sorvod in llu> nu^st attr;u'!ivo way poSsiMo. Inwutirul ilishos, a small vast> oi' llowors. aiul dainty garnishinL^s \'ov i'ood may bo (ho moans oi' nuvkiui;' a. porsou tako fiunl whioli ho Avcnihl i^thorwiso rojool. If l.ho invalid is ahlo io \\\\\ himsolf. tho \'ood should bo stu'vtnl on alight tray, in light, dishos so plaood as to bo oasily roai'hod. All hot food shonld be sorvod liot. As it usually must bo eavvicd some distam^e boforo boing stM'vod, it slunild bo oaro- fully covered. Cold foods slundd bo sorvt-d roally oold. ViU'iety in foods, and ospooially in Ihivoriug. is i^fton osson- tial. 8orv(^ to tho pat>iont in I'oursos if thoro aro si>vtM'al dishes, ami ilo not. leave si^ilod dishes in the patient's I'oom. The patient's n\outh should bo rinsiHl with a dilute siilutiiui of listeriue after every meal. Exercise. — I'laeh ]nipil slundd prepare* a. bill o{' fare. l\>r one (lay. fer a person on licpnd diet, for om* on semi-solid diet, and for one on full diet. Another nseful exercise is the preparation of a tray for serving food to an invalid. Lksson VIII Recipe.'^ for fiwal/d C^ooAvvv/ (See also tho last soctiiMi in tlio I'lmiitor on Slnroliy Foods) Barley Water. — I tablespoons poai'l barley, 1 qnart water, sugar, lemon juice, lemon rind and salt to taste. AVash the barley thoroughly and soak in watcn- for several hours; boil for an hour; season; strain; reheat before serving.

AI-modernized reading of the original text

soluble carbohydrates. As all starch is converted by the healthy body into grape sugar, before it is absorbed, this form of sugar is probably most easily digested. Starch should be given only when thoroughly cooked, and very dilute, as in gruels. Fats are never soluble. They are most digestible if emulsified, i.e. divided into tiny globules. Milk contains emulsified fat. Milk is usually included in a liquid diet. It contains albumen, sugar, and emulsified fat. It contains also, however, casein, which becomes solid in the stomach. This constitutes its chief fault for food for the very sick. If lime water be added to the milk, the curd formed in the stomach is not so large. Fruit juices are refreshing. While not themselves nourishing, the sugar, with which they are usually served, is so. They make a pleasing variety in the invalid's food, especially when served frozen. Semi-solid Food, or Food for Convalescents and Patients whose Digestion is not seriously Disturbed. — We should bear in mind that the very dilute foods are given because the digestion is impaired, and not because the patient does not need more nourishment. The moment he can digest more nourishing food, he should have it. When the doctor thinks the patient is able to digest it, he orders a semi-solid diet. This consists of the articles included under liquid food, and also of scraped meat, raw or soft-boiled eggs, eggnog, egg lemonade, soups, milk toast, soft custards, and gelatine preparations. Meats, unless scraped, vegetables, fried foods, and pastry should never be given. Full Diet. — When a patient is put upon full diet, the only duty of the nurse is to prepare attractive and palatable food. She is under no limitations except that of excluding notoriously indigestible dishes, such as fried eggs and fatsoaked foods. Serving Food. — In preparing food for a sick person, re- 284 uAMMvOoiv ov voy[\<:sv\c simknok uioiubcr that it should he sorvod in llu> nu^st attr;u'!ivo way poSsiMo. Inwutirul ilishos, a small vast> oi' llowors. aiul dainty garnishinL^s \'ov i'ood may bo (ho moans oi' nuvkiui;' a. porsou tako fiunl whioli ho Avcnihl i^thorwiso rojool. If l.ho invalid is ahlo io \\\\\ himsolf. tho \'ood should bo stu'vtnl on alight tray, in light, dishos so plaood as to bo oasily roai'hod. All hot food shonld be sorvod liot. As it usually must bo eavvicd some distam^e boforo boing stM'vod, it slunild bo oarofully covered. Cold foods slundd bo sorvt-d roally oold. ViU'iety in foods, and ospooially in Ihivoriug. is i^fton ossontial. 8orv(^ to tho pat>iont in I'oursos if thoro aro si>vtM'al dishes, ami ilo not. leave si^ilod dishes in the patient's I'oom. The patient's n\outh should bo rinsiHl with a dilute siilutiiui of listeriue after every meal. Exercise. — I'laeh ]nipil slundd prepare* a. bill o{' fare. l\>r one (lay. fer a person on licpnd diet, for om* on semi-solid diet, and for one on full diet. Another nseful exercise is the preparation of a tray for serving food to an invalid. Lksson VIII Recipe.'^ for fiwal/d C^ooAvvv/ (See also tho last soctiiMi in tlio I'lmiitor on Slnroliy Foods) Barley Water. — I tablespoons poai'l barley, 1 qnart water, sugar, lemon juice, lemon rind and salt to taste. AVash the barley thoroughly and soak in watcn- for several hours; boil for an hour; season; strain; reheat before serving.

Handbook of domestic science and household arts for use in elementary schools