Physical culture cook book

6. Apple Punch. — Quarter and core twelve tart apples. Do not pare; cover with one gallon of water, bring to boiling point, and cook without stirring for twenty minutes; add one tumbler of quince jelly; strain through cheese cloth ; add one pound of white grapes, rut into halves. Serve in punch glasses. CHAPTER XIX. DISHES FOR CONVALESCENTS. In preparing food for convalescents, it should be borne in mind that they cannot, by reason of their forced inactivity and general weakness, digest as much, nor as hearty food as the well. Solicitous friends often make the mistake of trying to force the appetite of the recoverer, in the hope that he may "gain flesh" by eating heartily. This is most wrong. A little food, well digested, will prove much more beneficial, of course, than an overdose. Yet, on the other hand, things must be tastily cooked and daintily served in order that the delicate appetite may not revolt at the very sight of the food. Different cases, of course, require different treatment in regard to diet, but a few general rules may be followed. Do not give vegetables and fruit at the same meal, since a deli- cate stomach cannot always Digest them. Boiled rice, cornmeal gruel, a baked potato can usually be given with good results. The juice of an orange, a baked apple, etc., if taken alone, are useful. Beef tea, and other meat broths and strained soups, are not foods, but stimulants and tonics. They have their merits, however, as they can often be retained by the stomach, when the solid substance of the meat would be rejected; and they are good in cases of temporary exhaustion, etc. Barley, rice or sago may be added to advantage if the patient can digest them. Raw custards, etc., are often beneficial. If pure sweet cream and milk disagree with the patient, a tablespoonful of lime water may be added to each glassful. For cases of wasting disease, a simple mayonnaise is good. No fat is more digestible than a pure vegetable oil, and if the best olive oil be used and the stomach is not too exceedingly weak, mayonnaise will be found very nutritious. Select the freshest food, cook it simply, not combining several articles in one dish, and serve — let me add again — on the daintiest china and whitest, finest linen available. Sometimes special needs of the body show themselves in desires and cravings for certain foods, and, when possible, should be gratified. 1. Rice Water. — Simmer two tablespoonfuls rice in one quart boiling water for two hours. Strain, add a pinch of salt, and use either hot or cold. 2. Boiled Rice for Weak Digestions. — Put one-half cup of rice in two cups of boiling water and boil twenty minutes. Then put in a double boiler; keep the water in the under vessel for four or five hours. If the rice dries add either milk or water. 3. Toast Water. — Cover well toasted bread, whole wheat or Graham preferred, with boiling water. When cold, strain and sweeten the water slightly if desired. 4. Barley Water. — Pour one pint boiling water on two tablespoonfuls of fresh pearl barley and boil five minutes; then throw off. Pour on the barley two quarts of boiling water and let boil until reduced one-half. Strain and serve plain, or add milk or flavor with a little jelly or lemon.