In general it may be said that in feeding the sick 2 objects are kept in view : ( 1 ) to choose the food which will give least work to the part of the digestive canal which is most deranged; (2) to com- pensate for the waste or drain upon the system. The doctor should thoroughly understand the process of digestion, the needs of the sys- tem and the composition of foods, and be able to make the selection of foods more skilfully than an untrained person. It is sometimes thought that when a person is ill he should be coaxed or coerced into taking as much food as possible, but it should be remembered that it is only the food which is assimilated by the system which is of any real benefit to the patient, and to overload the feeble digestive or- gans, will impose a burden that will be a positive detriment; there- fore in case of serious illness, get directions from the doctor regard- ing the quantity as well as kind of food to be given. The prepara- tion and cooking of food should be thoroughly understood by a good 573 574 INVALID COOKERY nurse, so that should any dish be sent from the kitchen imperfectly prepared, directions can be given how this can be remedied. The conditions of different patients vary so greatly (one may be suffering from an acute disease like a fever, while another has some lingering chronic disease; one may be suffering from over^work and nervous prostration, while another suffers from a lack of exercise, and so on) that it is evident that no exact rules can be given which will apply to all cases, but the following hints in regard to sickroom feeding may be suggestive to our readers. (1) Give little food and often. What is eaten with a relish does more good than twice as much swallowed with disgust, so do not urge a patient to swallow large quantities at once; but remember also that very sick people often refuse to swallow anything, though they may be actually sinking for want of food. (2) Let the food come at stated times and punctually. A con- valescent looks forward to meals as the great events of the day, and frets and worries if they do not come on time, and a very weak patient may faint and flag if instead of an hour it is 20 or 30 minutes longer than that, between the times of feeding. If obliged to wait long, a i3atient may lose the desire to eat, and turn against the food when brought. (3) As a rule, patients should not be awakened to be fed, though it may sometimes be necessary to do so. Amateur nurses often forget to feed patients in the small hours of the morning, al- though at that time the patient's strength is at the lowest ebb. (4) When there is no appetite, give such food as affords the most nourishment for the least work to the system. When very weak, the exertion of eating is quite a tax, so put the greatest amount of nourishment in the least space. (5) Endeavor to give the food most appreciated by the patient, provided it is not injurious. Do not let a convalescent know before hand what the bill of fare will be, as surprises are often very pleasing to him. (6) For a convalescent the food should be as varied as possi- ble, for invalids easily tire of the same thing. If the food may not be varied the mode of serving it may, and a stray flower or a new plate is better than no variety at all.

AI-modernized reading of the original text

In general it may be said that in feeding the sick 2 objects are kept in view : ( 1 ) to choose the food which will give least work to the part of the digestive canal which is most deranged; (2) to compensate for the waste or drain upon the system. The doctor should thoroughly understand the process of digestion, the needs of the system and the composition of foods, and be able to make the selection of foods more skilfully than an untrained person. It is sometimes thought that when a person is ill he should be coaxed or coerced into taking as much food as possible, but it should be remembered that it is only the food which is assimilated by the system which is of any real benefit to the patient, and to overload the feeble digestive organs, will impose a burden that will be a positive detriment; therefore in case of serious illness, get directions from the doctor regarding the quantity as well as kind of food to be given. The preparation and cooking of food should be thoroughly understood by a good nurse, so that should any dish be sent from the kitchen imperfectly prepared, directions can be given how this can be remedied. The conditions of different patients vary so greatly (one may be suffering from an acute disease like a fever, while another has some lingering chronic disease; one may be suffering from over^work and nervous prostration, while another suffers from a lack of exercise, and so on) that it is evident that no exact rules can be given which will apply to all cases, but the following hints in regard to sickroom feeding may be suggestive to our readers. (1) Give little food and often. What is eaten with a relish does more good than twice as much swallowed with disgust, so do not urge a patient to swallow large quantities at once; but remember also that very sick people often refuse to swallow anything, though they may be actually sinking for want of food. (2) Let the food come at stated times and punctually. A convalescent looks forward to meals as the great events of the day, and frets and worries if they do not come on time, and a very weak patient may faint and flag if instead of an hour it is 20 or 30 minutes longer than that, between the times of feeding. If obliged to wait long, a i3atient may lose the desire to eat, and turn against the food when brought. (3) As a rule, patients should not be awakened to be fed, though it may sometimes be necessary to do so. Amateur nurses often forget to feed patients in the small hours of the morning, although at that time the patient's strength is at the lowest ebb. (4) When there is no appetite, give such food as affords the most nourishment for the least work to the system. When very weak, the exertion of eating is quite a tax, so put the greatest amount of nourishment in the least space. (5) Endeavor to give the food most appreciated by the patient, provided it is not injurious. Do not let a convalescent know before hand what the bill of fare will be, as surprises are often very pleasing to him. (6) For a convalescent the food should be as varied as possible, for invalids easily tire of the same thing. If the food may not be varied the mode of serving it may, and a stray flower or a new plate is better than no variety at all.

The household cook book