no pepper. Avoid having a crowded tray. AVhen the
patient is convalescing, and soup, meat and light des-
sert are served, remove one course before the other
appears. Serve hot things liot and cold things cold.
A glass of milk, cup of gruel, or cup of beef tea should
be placed on a plate with a doily. Never consult the
patient as to his "menu," but let the food come in the
way of a surprise to him. Anticipation often spurs
the appetite, and an unexpected dainty will often be
eaten with a relish. We must eat with a relish if we
digest. If the patient expresses a desire for any par-
ticular article of food, it is perhaps just as well to
call the attention of the doctor to it, as it may be a
valuable indication of the needs of the system. Always
use care not to serve too much at a time, for often an
overloaded tray destroys the appetite. If the patient
is restricted to a milk diet, it can be varied by the use
of albuminized milk, koumiss, or by addition of Apolli-
naris or seltzer water.
The tray wants to be taken away as soon as the
patient has finished, any solids burned, and fluids dis-
posed of. The nurse of the present day, if a proficient
one, is a fair doctor, and she knows only the food pre-
scribed must be given to the patient.
The liquid foods are the first to be considered.
Barley and rice water are astringents, and are used
in laxative conditions. Toast water is often used for
nausea, bread being toasted quite brown. Clam water
is used to stimulate the stomach so it will retain the
food. Fruit waters are used for fever patients, for
the reason they are cooling and slightly stimulating, a;j
well as valuable for their salts and acids. In sweeten-
ing fruit water always have a heavy syrup made with
sugar and water. Beef essence, which is the expressed
INVALID COOKERY. 337
juice of the beef, and is given where a condensed form
of food is necessary, is best prepared from meat cut
from top of round.
Beef tea is the juices of the meat diluted with
water, and a stimulant rather than a nutrient. Egg-
nogs are used where a large amount of nutriment is
necessary as well as for a stimulant.
Semi-solid foods are the gruels, and those made
from oatmeal and corn are heat-producers, and should
not be given with inflammatory symptoms. Arrow-
root makes a delicate gruel, and is more easily digested
than any other form of starch.
Solid foods comprise those given during convales-
cence, and it is during convalescence that the nurse
can display her skill and good judgment quite as much
as during the more critical period of the disease.
Rice Water.
2 tablespoons rice. i/l. cup milk or cream.
2 cups cold water. Salt to taste✪ Rice Water.
Thoroughly wash rice in three waters, and rub the
graias between the hands. Add to water and boil until
tender; strain and add to rice, water, milk or cream
as desired. Salt to taste. Reheat and serve.
Barley Water.
3 tablespoons barley. Salt to taste.
4 cups cold water. Lemon juice.
Sugar✪ Barley Water.
Pick over barley and soak in water overnight. Boil
very slowly for two hours. (After boiling for fifteen
minutes slowly on range, it is best to put it in double
boiler and finish the cooking, as there will be no danger
of burning.) Strain, season with salt, lemon juice and
sugar. Reheat and serve.
338 SCIENTIFIC COOKING.
Toast Water.
Page 149 · 3 recipe records on this page
Presented as published in 1911. 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
no pepper. Avoid having a crowded tray. AVhen the patient is convalescing, and soup, meat and light dessert are served, remove one course before the other appears. Serve hot things liot and cold things cold. A glass of milk, cup of gruel, or cup of beef tea should be placed on a plate with a doily. Never consult the patient as to his "menu," but let the food come in the way of a surprise to him. Anticipation often spurs the appetite, and an unexpected dainty will often be eaten with a relish. We must eat with a relish if we digest. If the patient expresses a desire for any particular article of food, it is perhaps just as well to call the attention of the doctor to it, as it may be a valuable indication of the needs of the system. Always use care not to serve too much at a time, for often an overloaded tray destroys the appetite. If the patient is restricted to a milk diet, it can be varied by the use of albuminized milk, koumiss, or by addition of Apollinaris or seltzer water.
The tray wants to be taken away as soon as the patient has finished, any solids burned, and fluids disposed of. The nurse of the present day, if a proficient one, is a fair doctor, and she knows only the food prescribed must be given to the patient.
The liquid foods are the first to be considered. Barley and rice water are astringents, and are used in laxative conditions. Toast water is often used for nausea, bread being toasted quite brown. Clam water is used to stimulate the stomach so it will retain the food. Fruit waters are used for fever patients, for the reason they are cooling and slightly stimulating, a;j well as valuable for their salts and acids. In sweetening fruit water always have a heavy syrup made with sugar and water. Beef essence, which is the expressed
juice of the beef, and is given where a condensed form of food is necessary, is best prepared from meat cut from top of round.
Beef tea is the juices of the meat diluted with water, and a stimulant rather than a nutrient. Eggnogs are used where a large amount of nutriment is necessary as well as for a stimulant.
Semi-solid foods are the gruels, and those made from oatmeal and corn are heat-producers, and should not be given with inflammatory symptoms. Arrowroot makes a delicate gruel, and is more easily digested than any other form of starch.
Solid foods comprise those given during convalescence, and it is during convalescence that the nurse can display her skill and good judgment quite as much as during the more critical period of the disease.
Rice Water.
2 tablespoons rice. i/l. cup milk or cream.
2 cups cold water. Salt to taste.
Thoroughly wash rice in three waters, and rub the graias between the hands. Add to water and boil until tender; strain and add to rice, water, milk or cream as desired. Salt to taste. Reheat and serve.
Barley Water.
3 tablespoons barley. Salt to taste.
4 cups cold water. Lemon juice.
Sugar.
Pick over barley and soak in water overnight. Boil very slowly for two hours. (After boiling for fifteen minutes slowly on range, it is best to put it in double boiler and finish the cooking, as there will be no danger of burning.) Strain, season with salt, lemon juice and sugar. Reheat and serve.
Toast Water.
Records on this page
Rice WaterToast WaterBarley Water