There is sickness everywhere, and as it falls to the lot of
most women at some time in their lives to be nurse or cook for
the sick, a few hints may be useful. Every woman witha ten-
der, loving heart, no matter what her position, will try in such a
case to tempt the appetite of the afflicted with her own delicate
cooking and serving, the result being in many cases, returning
health, and in any case having the satisfaction of knowing you
have done what you could. An anonymous writer says :—
*‘ TInvalids soon realize their dependence on cthers. I will
say this much to every family that has an invalid charge, be
kind to them; don’t be always reminding them of expenses ; do
not make them feel that they are a burdento you. God sends
the affiction upon them. They would not bea burden to you
if they could help it, and I believe when the final day of
judgment comes, the great Ruler of the Universe will deal with
you as you have dealt with the sick ones. And with many the
sentence will be, ‘Ye knew your duty, but ye didit not.’ It
is said, ‘ No physician ever weighed out medicine to his patient
with half as much exactness and care as God weighed out to us
every trial ; not one graintoo much does He ever permit to be
put in thescale.’ It is hard forus to feel that our afflictions
are sent to us for some wise purpose. Our burdens seem more
than we can bear, and it is still harder for us to say ‘ Thy will,
not mine, be done.’ Be kind to the sick ones ; their lot in life
is hard enough. Throw aray of sunshine across their path.
There are a thousand and one ways that you can brighten their
lives by a littleattention. ‘Thereare many ways we could make
oth rs happy if we only would try and we would be so much
happier ourselves. Just think of the poor invalid that is con-
fined to the house, seeing the same things day after day (yes,
and often year after year), until they know every seam in the
carpet, every flower on the wall—yes, every spot on the’ furni-
249
THE Dominion Cook Book.
ture. Their eyes will ache from the very sameness, aed hey be
- feel that it would be a blessing to close them in utter oblivion. ;
It ought to be not only a pleasure, but a stern duty for us to ve
lighten their burdens and make life bearable to them.”
In preparing dishes for the sick, it is needful to combine the |
strongest nourishment with the simplest seasoning, as they re-
quire food which will not need too bia exertion of the diges-
tive power. Sweet-breads broiled to a nice brown; oysters
roasted in the shell, or plainly stewed ; clam broth, and even
calves’ brains, are highly recommended as articles of diet,
which will give the most nutritious food in the smallest quan-
tities. All kinds of gruel are unpalatable to some persons, but
fortunately tastes differ, and there are those who will take with
a decided relish large bowlfuls of flour, oatmeal and even
Indian meal porridge.
Never set before the sick a large quantity of food; tempt
with avery small portion delicately cooked and tastefully served.
If not eaten directly, remove from the sick room without delay
as no food should be allowed to stand there. Do not give the
same food often, as variety is charming. Never keep the sick
waiting, always have something in readiness—a little jelly, beef.
tea, stewed fruit, gruel, etc. It will be found more tempting
to serve any ofthese in glasses. If much milk is used keep it
onice. Let all invalid cookery be simple; be careful to remove
every particle of fat from broth or beef-tea before serving.
Page 142
Presented as published in 1899. 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
There is sickness everywhere, and as it falls to the lot of most women at some time in their lives to be nurse or cook for the sick, a few hints may be useful. Every woman witha tender, loving heart, no matter what her position, will try in such a case to tempt the appetite of the afflicted with her own delicate cooking and serving, the result being in many cases, returning health, and in any case having the satisfaction of knowing you have done what you could. An anonymous writer says :—
*‘ TInvalids soon realize their dependence on cthers. I will say this much to every family that has an invalid charge, be kind to them; don’t be always reminding them of expenses ; do not make them feel that they are a burdento you. God sends the affiction upon them. They would not bea burden to you if they could help it, and I believe when the final day of judgment comes, the great Ruler of the Universe will deal with you as you have dealt with the sick ones. And with many the sentence will be, ‘Ye knew your duty, but ye didit not.’ It is said, ‘ No physician ever weighed out medicine to his patient with half as much exactness and care as God weighed out to us every trial ; not one graintoo much does He ever permit to be put in thescale.’ It is hard forus to feel that our afflictions are sent to us for some wise purpose. Our burdens seem more than we can bear, and it is still harder for us to say ‘ Thy will, not mine, be done.’ Be kind to the sick ones ; their lot in life is hard enough. Throw aray of sunshine across their path. There are a thousand and one ways that you can brighten their lives by a littleattention. ‘Thereare many ways we could make oth rs happy if we only would try and we would be so much happier ourselves. Just think of the poor invalid that is confined to the house, seeing the same things day after day (yes, and often year after year), until they know every seam in the carpet, every flower on the wall—yes, every spot on the furniture.
THE Dominion Cook Book.
; It ought to be not only a pleasure, but a stern duty for us to ve
lighten their burdens and make life bearable to them.”
In preparing dishes for the sick, it is needful to combine the |
strongest nourishment with the simplest seasoning, as they require food which will not need too great exertion of the digestive power. Sweet-breads broiled to a nice brown; oysters roasted in the shell, or plainly stewed ; clam broth, and even calves’ brains, are highly recommended as articles of diet, which will give the most nutritious food in the smallest quantities. All kinds of gruel are unpalatable to some persons, but fortunately tastes differ, and there are those who will take with a decided relish large bowlfuls of flour, oatmeal and even Indian meal porridge.
Never set before the sick a large quantity of food; tempt with avery small portion delicately cooked and tastefully served. If not eaten directly, remove from the sick room without delay as no food should be allowed to stand there. Do not give the same food often, as variety is charming. Never keep the sick
waiting, always have something in readiness—a little jelly, beef.
tea, stewed fruit, gruel, etc. It will be found more tempting to serve any ofthese in glasses. If much milk is used keep it onice. Let all invalid cookery be simple; be careful to remove every particle of fat from broth or beef-tea before serving.