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Classic
Cook Books
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page 266
FOOD FOR THE SICK.
Remarks on Preparing Food for the Sick.
FEW young persons understand cooking for the sick. It is very important to know
how to prepare their food in an inviting manner; every thing should be perfectly
clean and nice. Avoid giving an invalid any thing out of a cup that has been
used before; even if it is medicine, it will not be so hard to take out of a
clean cup. It is well to have a stand or small table by the bedside, that you
can set any thing on. A small silver strainer that will just fit over a tumbler
or tea-cup, is very useful to strain lemonade, panada or herb tea.
If you want any thing to use through the night, you should prepare it, if
possible, beforehand; as a person that is sick, can sometimes fall asleep
without knowing it, if the room is kept perfectly still.
Boiled Custard.
Beat an egg with a heaped tea-spoonful of sugar; stir it into a tea-cupful of
boiling milk, and stir till it is thick; pour it in a bowl on a slice of toast
cut up, and grate a little nutmeg over.
Panada.
Put some crackers, crusts of dry bread or dried rusk, in a sauce-pan with cold
water, and a few raisins; after it has boiled half an hour, put in sugar,
nutmeg, and half a glass of wine, if the patient has no fever.
If you have dried rusk, it is a quicker way to put the rusk in a bowl with some
sugar, and pour boiling water on it out of the tea-kettle. If the patient can
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