Food For The Sick
SIMPLE REMEDIES.
The following remedies are for diseases which occur in almost every
family, and have been proved to be useful in a number of instances. As
most old housekeepers have their favorite recipes, it is for the young
and inexperienced these are particularly intended, and may be used with
safety, when a physician is not at hand.
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 bed-side, 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 take nothing but liquids, this makes a good drink
when strained.
Egg Panada.
Boil a handful of good raisins in a quart of water; toast a slice of
bread and cut it up; beat two eggs with a spoonful of sugar, and mix
it with the bread; when the raisins are done, pour them on the toast
and eggs, stirring all the time; season to your taste with wine,
nutmeg and butter.
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