Put eggs into boiling water, and let simmer for 20 minutes ;
then drain and put into cold water. When cold, remove the
shells, and split through lengthwise. Mash the yolks through a
strainer, and season with finely chopped olives, sweet pepper or
chopped pimento, and oil and lemon juice or a little mayonnaise.
Refill the whites with the yolk mixture, having them well rounded,
and serve on lettuce leaves✪ Stuffed Eggs.
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
227
XXI. COOKERY* FOR THE SICK
"Every seeker after health should be absorbed by the thought that
better health is possible."
MOST women can prepare a satisfactory meal for those who are
well ; but when a member of the family succumbs to disease, then
the question of feeding becomes one of supreme moment. A nor-
mal appetite in a state of health is more or less a safe guide to
follow in the choice of foods best suited to the needs of the body.
But in sickness, the appetite is so often perverted by disease con-
ditions, that its cravings cannot safely be considered ; therefore the
patient should not be consulted as to his menu, nor should conver-
sation relating to his diet be carried on within his hearing. The
physician in attendance has studied the symptoms, and is best able
to determine what is required to meet the needs of the case.
So far as possible, let the element of pleasant surprise enter
into the planning of the invalid's meal. Nervous patients espe-
cially are likely to be depressed in the early morning; therefore the
breakfast tray should be made as attractive as possible, by the use
of a bright flower or two. Some important considerations in the
care and feeding of the sick follow :
i. Appeal to the sense of sight. Foods that are pleasing to the
sense of sight stimulate the flow of digestive juices, while disa-
greeable sights and odors hinder the same.
228
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
•••timmmn
SCIENCE of FOOD ancf COOKERY
^f
2. Appeals to the sense of taste. All eating is influenced by the
sense of taste. Some foods that might be easily digested if tastily
prepared, may prove indigestible if repugnant to the patient.
3. Temperature of food and dishes. The temperature of food
served to the sick has a marked influence on the digestion. There-
fore hot foods should be served as hot as possible, and cold dishes
as cold as is consistent with digestion. If food must be carried
some distance to a patient, devise means of keeping it hot en route.
Heat cups and platters before using them to serve any food for
the sick.
4. Quantity. Bring to the patient at each meal only the quan-
tity that is likely to be eaten, so far as can be judged. A large
amount may so discourage a weak appetite that nothing will be
eaten. The same thought applies in regard to too much decoration
for the tray. As one has well said, "It is as much out of place to
send a large bouquet of flowers on a tray, as to serve a whole
plum pudding."
5. Nutritive value of foods. The nurse should be a student
of the classification of foods, their fuel value and digestibility,
thus being able to regulate properly the rations for her patients.
Page 129 · 1 recipe record on this page
Presented as published in 1921. 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
Put eggs into boiling water, and let simmer for 20 minutes ; then drain and put into cold water. When cold, remove the shells, and split through lengthwise. Mash the yolks through a strainer, and season with finely chopped olives, sweet pepper or chopped pimento, and oil and lemon juice or a little mayonnaise. Refill the whites with the yolk mixture, having them well rounded, and serve on lettuce leaves.
XXI. COOKERY FOR THE SICK
"Every seeker after health should be absorbed by the thought that better health is possible."
MOST women can prepare a satisfactory meal for those who are well ; but when a member of the family succumbs to disease, then the question of feeding becomes one of supreme moment. A normal appetite in a state of health is more or less a safe guide to follow in the choice of foods best suited to the needs of the body. But in sickness, the appetite is so often perverted by disease conditions, that its cravings cannot safely be considered ; therefore the patient should not be consulted as to his menu, nor should conversation relating to his diet be carried on within his hearing. The physician in attendance has studied the symptoms, and is best able to determine what is required to meet the needs of the case.
So far as possible, let the element of pleasant surprise enter into the planning of the invalid's meal. Nervous patients especially are likely to be depressed in the early morning; therefore the breakfast tray should be made as attractive as possible, by the use of a bright flower or two. Some important considerations in the care and feeding of the sick follow :
i. Appeal to the sense of sight. Foods that are pleasing to the sense of sight stimulate the flow of digestive juices, while disagreeable sights and odors hinder the same.
^f
2. Appeals to the sense of taste. All eating is influenced by the sense of taste. Some foods that might be easily digested if tastily prepared, may prove indigestible if repugnant to the patient.
3. Temperature of food and dishes. The temperature of food served to the sick has a marked influence on the digestion. Therefore hot foods should be served as hot as possible, and cold dishes as cold as is consistent with digestion. If food must be carried some distance to a patient, devise means of keeping it hot en route. Heat cups and platters before using them to serve any food for the sick.
4. Quantity. Bring to the patient at each meal only the quantity that is likely to be eaten, so far as can be judged. A large amount may so discourage a weak appetite that nothing will be eaten. The same thought applies in regard to too much decoration for the tray. As one has well said, "It is as much out of place to send a large bouquet of flowers on a tray, as to serve a whole plum pudding."
5. Nutritive value of foods. The nurse should be a student of the classification of foods, their fuel value and digestibility, thus being able to regulate properly the rations for her patients.
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Stuffed Eggs