The school kitchen textbook

But when we are ill, sometimes we do not need any food for a time, as it is better for the system to have a period of complete rest or comparative inaction. At other times, we need only a small quantity of food, just enough to satisfy hunger; but that little must be food that can be digested easily, or that will reduce inflammation and quench thirst, but will not stimulate. Food in a liquid form is quickly absorbed into the system. Acid, aromatic and soothing drinks, oranges, grapes, and other fruits, gelatinous broths and jellies, and starchy gruels are useful at such times. COOKING AND CARING FOR INVALIDS In waiting upon invalids, several things are essential besides the careful preparation of their food, — perfect ventilation, cleanliness, quiet, and strict obedience to the physician's orders. Have plenty of fresh air and sunshine, but be careful to shield the patient from a draught and any glaring light. Allow nothing in the room that will vitiate the air, — like decaying flowers, kerosene lamps burning low, and soiled clothing. Keep the bed, the patient, the room, and everything about yourself, absolutely clean. Avoid all noise, FOOD FOR INVALIDS 279 whispering, loud talking, rustling, or any abrupt or suspicious movements. Admit no visitors except with the consent of the physician. Anticipate the needs of the patient, but do not annoy by unnecessary attentions. When feeding the patient, do it gently and neatly. Serve food in small quantities, often, and in varied and tempting forms. Serve hot, liquids ordered to be served hot, and avoid slopping. When the meal is over, remove every trace of food from the room. Recipe, No. 195. Milk Porridge i c. raisins. 2 tbsp. flour. 2 c. milk. ^ tsp. salt. Boil the raisins in a little water twenty minutes. Let the water boil away and add the milk. When boiling, add the flour, rubbed to a thin paste with a little cold milk. Boil eight or ten minutes. Season with salt and strain before serving. Recipe, No. 196. Oatmeal Gruel Pound one half cup of coarse oatmeal till it is mealy. Put it in a tumbler with cold water. Stir well, let it settle, then pour off the mealy water into a saucepan. Fill again and pour off the water, and again repeat this, being careful each time not to disturb the sediment in the bottom of the tumbler. Then boil the water twenty minutes, stirring often. Add one half teaspoon salt. If too thick add a little cream or milk. Strain, and serve hot. Recipe, No. 197. To Prepare an Orange for an Invalid Pare (not peel) around the orange, cutting in deep enough to cut off the inner, white membrane. Cut near the membrane of one of the sections straight in to the core ; cut in again on the opposite edge. Slip the knife under and scoop out the pulp, but leave the membrane on the core. Lay the membrane back under the left thumb, and cut in the same way into the next section. When all the pulp is removed the membrane should be left on the core. The pulp and juice are more delicious when taken out in this way than when squeezed out. Remove all the seeds, sweeten to taste, and serve with chipped ice, if desired. Recipe, No. 198. To Chip Ice