Mousse — May be savory or sweet. A light, frothy mixture thickened with
gelatine, whipped with a whisk till spongy in texture and then packed
in ice and salt for three or four hours.
Mulligatawny — A rich soup flavored with curry.
Pate — A small pastry shell, usually made from puff paste. May contain either
a sweet or savory filling.
Puree — Meats, vegetables, fish, etc., cooked in liquid till tender, then passed
through a sieve.
Roux — A cooked mixture of butter and flour for thickening soups, sauces and
gravies.
Salmi — A rich stew of game, half roasted and then cut up and cooked in a
sauce.
Saute — To cook till brown in a shallow pan with a little fat.
Souffle — Puffed up and made light by use of well-beaten eggs. May be savory
or sweet.
Val-au-vent — A very light case of puff paste in which savories or sweets may
be served.
— M E M O —
!i6 )
RECIPES FOR THE SICK
The food eaten by a sick person has in many cases as much to do with
rapid recovery as have drugs. It must be remembered that the palate is
more sensitive in sickness than in health, both to seasoning and temperatures,
so that less seasoning and more moderate degrees of heat and cold must be
observed.
Daintiness in serving greatly influences the appetite of the patient, and,
therefore, for this reason it is preferable to serve small portions and present
the meal by courses rather than place all on the tray at one time. Have all
hot beverages brought to the door of the sick room in a covered pitcher, then
poured into the cup, thus avoiding the danger of spilling liquids into the
saucer while carrying them to the patient.
Food should not be kept in the sick room between meals. It will be
fresher and more appetizing if brought direct from storeroom or refrigerator
when wanted.
When liquid foods are given, other receptacles than those for medicine
should be used, as the association of the two is oftentimes unpleasant. When
the dietary is limited, serve the foods that are permitted, in as many forms
as possible to avoid sameness. For instance, beef tea may be given hot in
the form of beef essence — as savory jelly, frozen, and as beef tea custard;
practically the same food but more palatable because served in different
forms.
Be very careful to keep such foods as milk, beef tea, etc., covered while
in the refrigerator, to avoid contact with other or more odorous feeds. If the
refrigerator has more than one compartment reserve one exclusively for the
use of the sick room.
LEMONADE
One lemon, one-half pint cold water, two or three lumps of sugar✪ Lemonade.
Rub the sugar over the rind of the lemon to extract a little of the flavor.
Squeeze the lemon juice over the sugar, add the water and stir till the sugar
is dissolved. If the lemon is very large a little more water may be used. A
thin slice of the lemon may be cut off before squeezing and placed in the
glass with the lemonade.
A good substitute for the lemon juice is Horsford's Acid Phosphate.
BARLEY WATER
Two level tablespoons pearl barley, one quart cold water, one-third level
teaspoon salt, juice of half a lemon, also a little sugar if desired✪ Barley Water. Wash the
barley, pour the water over it and soak for several hours. Add salt and cook
in a double boiler for at least three hours. Strain through cheese cloth or a
fine strainer, flavor with the lemon, and add sugar if liked.
TOAST WATER ✪ Toast Water
Page 61 · 4 recipe records on this page
Presented as published in 1925. 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
Mousse — May be savory or sweet. A light, frothy mixture thickened with gelatine, whipped with a whisk till spongy in texture and then packed in ice and salt for three or four hours.
Mulligatawny — A rich soup flavored with curry.
Pate — A small pastry shell, usually made from puff paste. May contain either a sweet or savory filling.
Puree — Meats, vegetables, fish, etc., cooked in liquid till tender, then passed through a sieve.
Roux — A cooked mixture of butter and flour for thickening soups, sauces and gravies.
Salmi — A rich stew of game, half roasted and then cut up and cooked in a sauce.
Saute — To cook till brown in a shallow pan with a little fat.
Souffle — Puffed up and made light by use of well-beaten eggs. May be savory or sweet.
Val-au-vent — A very light case of puff paste in which savories or sweets may be served.
[Horizontal line/section break]
!i6 )
RECIPES FOR THE SICK
The food eaten by a sick person has in many cases as much to do with rapid recovery as have drugs. It must be remembered that the palate is more sensitive in sickness than in health, both to seasoning and temperatures, so that less seasoning and more moderate degrees of heat and cold must be observed.
Daintiness in serving greatly influences the appetite of the patient, and, therefore, for this reason it is preferable to serve small portions and present the meal by courses rather than place all on the tray at one time. Have all hot beverages brought to the door of the sick room in a covered pitcher, then poured into the cup, thus avoiding the danger of spilling liquids into the saucer while carrying them to the patient.
Food should not be kept in the sick room between meals. It will be fresher and more appetizing if brought direct from storeroom or refrigerator when wanted.
When liquid foods are given, other receptacles than those for medicine should be used, as the association of the two is oftentimes unpleasant. When the dietary is limited, serve the foods that are permitted, in as many forms as possible to avoid sameness. For instance, beef tea may be given hot in the form of beef essence — as savory jelly, frozen, and as beef tea custard; practically the same food but more palatable because served in different forms.
Be very careful to keep such foods as milk, beef tea, etc., covered while in the refrigerator, to avoid contact with other or more odorous feeds. If the refrigerator has more than one compartment reserve one exclusively for the use of the sick room.
LEMONADE
One lemon, one-half pint cold water, two or three lumps of sugar.
Rub the sugar over the rind of the lemon to extract a little of the flavor. Squeeze the lemon juice over the sugar, add the water and stir till the sugar is dissolved. If the lemon is very large a little more water may be used. A thin slice of the lemon may be cut off before squeezing and placed in the glass with the lemonade.
A good substitute for the lemon juice is Horsford's Acid Phosphate.
BARLEY WATER
Two level tablespoons pearl barley, one quart cold water, one-third level teaspoon salt, juice of half a lemon, also a little sugar if desired. Wash the barley, pour the water over it and soak for several hours. Add salt and cook in a double boiler for at least three hours. Strain through cheese cloth or a fine strainer, flavor with the lemon, and add sugar if liked.
TOAST WATER
Records on this page
LemonadeBarley WaterBarley WaterToast Water