Whatever food is taken to the sick should be prepared and served
daintily and neatly. If the tray cloth is ever so coarse or only a
paper napkin, have it clean; use the daintiest and prettiest china to
be found and serve the food in small quantities, without any drops or
streaks on the edge of the dishes. A flower or leaf by the side of the
plate, will give zest to the food.
Food should be simple, nutritious and easily digested. Suitable dishes
are scattered all through the book. Among the soups are the broths
and others, supplying the needs of different cases. There are toasts
in variety; they may be served in delicate squares, triangles and
crescents.
Rice flour blanc mange, sea moss blanc mange, buttermilk, parched
grains, egg creams, fruit whips and ices are suggestive of some of the
especially suitable dishes. Fruits and fruit juices are nearly always
indicated. Baked apples, sweet and sour, without sugar, are staple
invalid dishes. Before serving grapes, remove the seeds with two silver
forks on a plate, then put the pulp and juice into a sauce dish or
glass. Serve the pulp only, of oranges. (p. 42.)
The most desirable gruels are those made of the dextrinized or parched
cereals, but when the undextrinized grains are used they should be
cooked as long as for porridges, in a somewhat larger quantity of
water, strained, and thinned with milk, or cream and water. They may
sometimes be cooked in milk. Cold porridges may be used.
=Granella Malted Milk Gruel=
1-1½ tablespn. granella
2-3 teaspns. malted milk
2 tablespns. thin cream
salt
water
Cook granella in water to soften, strain, add malted milk, cream and
salt which have been blended; heat, serve.
=Egg Gruel=
Poached yolks of 3 eggs, 1-2 cups milk. Rub yolks of eggs smooth, add
hot milk, gradually, strain, reheat, salt, serve.
=Parched Corn Broth=
Pour hot milk over parched corn meal or cracked parched corn; let stand
5-10 m., strain. May use water and cream.
=Almond Gruel=
1 tablespn. almond butter, 1 cup water, salt. Mix butter with water,
add salt, boil, serve.
=Raisin Gruel=
Boil 1½ cup raisins in 1 qt. milk and water, equal parts, for ½ hour;
strain, squeezing well, thicken with 1-2 teaspns. flour blended with
water, add salt.
=White of Egg=
Dissolve the whites of 2 or 3 eggs in a glass of water and give a few
teaspoonfuls every 2 or 3 hours.