FOOD FOR, AND SERVING THE SICK.

The utmost care should be taken in cooking food for the invalid, so that all of the flavor and delicacy of each dish may be preserved. We take it for granted that the food is the best that can be had, and that absolute cleanliness is used in preparation. But, really, the important thing is to make the tray as attractive and dainty as possible, or the food will not be tempting, no matter how carefully prepared.

The tray should have a fresh, white cover each time it is carried to the sick room, and thin china of a pretty pattern should be used. In the summer time any garden flower, laid on the fresh napkin beside the plate, lends a cheerful note of color to the tray. Always serve small portions, as a large helping does not look appetizing to sick, tired eyes, and be careful in serving liquids not to spill any on the tray cloth or saucer.

It is those little things that sometimes disgust the invalid with what is put before him. There is a tidy and an untidy way of serving most dishes, too; for instance, in serving a poached egg, have it piping hot and on the toast; not cold, part on the toast and part on the saucer, with the yolk broken.

So each detail should be carried out, and you will find your care and attention rewarded by the invalid's interest in the tray, with its tinkling china and savory dishes.

Invalids should have graham bread, and must not be permitted to eat bread less than twenty-four hours old. Toast is a very good thing for most sick people, and should be browned very slowly in order that it may be dried through. It is then partially digested. It is best eaten dry.

Broths and soups are much used; oyster soup may be given, as well as gruel made of oatmeal or barley. Soups made of vegetables must be strained and served according to the doctor's orders.

Scraped beef is very nutritious, and is served raw between slices of bread and butter. Baked and broiled fish are nice, and generally relished by sick people.

Soft boiled and scrambled eggs are quite safe to give, as a rule.

If potatoes are liked, have them baked. Other vegetables may be given, but it is always best to consult the physician before serving things about which one is doubtful. Food that will not be harmful in some cases may be decidedly so in others. Generally, it is best to avoid fried and warmed-over meats, and pork should not be served to the sick.

Avoid unripe or overripe fruit. In serving oranges, remove the tough part and give only the juice. Baked and stewed apples are to be recommended; sometimes baked custard, and rice or other puddings. If any stewed berries are to be used, be sure to strain them.

Coffee is good to use moderately in malarial troubles, and tea, not very strong, may be used sparingly when the heart is not affected. Milk, when it agrees with the patient, may be given. Lemonade and lemon water ice are very refreshing and will often be taken when other drinks do not seem tempting.

DEFINITIONS OF SOME FOREIGN AND OTHER TERMS.

Á la, au, aux. With or dressed in a certain style.

Allemande (à la). In German style.

Americaine (à la). In American style.

Asperges. Asparagus.

Au gratin. With browned crumbs.

Bannocks. Scotch cakes made of barley or oatmeal.

Basil. A pot herb.

Bay leaves. Leaves from a species of laurel.

Bearnaise (à la). In Swiss style.

Bèchamel (à la). With sauce made of chicken stock and milk or cream.

Beignet. Fritter.

Beurre noir. Black butter.

Biscuit glace. Small cakes of ice cream.

Bisque. A soup, generally made of shell fish; or an ice cream to which is added finely chopped nuts.

Blanch (to). To whiten.

Boeuf braisé. Braised beef.

Boeuf à la jardiniere. Braised beef with vegetables.

Bouchées. Mouthful. Small patties.

Bouquet of herbs. A sprig each of thyme, savory, marjoram and parsley.

Bourgeoise (à la). In family style.

Café noir. Black coffee.

Chartreuse. A mould of aspic in which there are vegetables; something concealed.

Chaud-froid. Literally, hot cold. A jellied sauce.

Chou-fleur. Cauliflower.

Chutney. A sweet pickle from East India.

Civet. A game stew.

Compotes. Fruits stewed in syrup and kept in their original shape.

Consommé de volaille. Chicken soup.

Créole (à la). With tomatoes.

Curry powder. A yellow powder containing tumeric.

De, d'. Of.

Écossaise (à l'). In Scottish style.

En papillotes. In papers.

Entrée. A dish served to introduce the main part of the dinner.

Farci-e. Stuffed.

Fillet de boeuf piqué. Larded fillet of beef.

Flammande (à la). In Holland style.

Fondue. A dish made of cheese and eggs.

Fraises. Strawberries.

Frappeé. Generally whipped and semi-frozen.

Fricassée de poulet. Fricasse of chicken.

Fromage. Cheese.

Gateau. Cake.

Gelée. Jelly.

Grilled. Broiled.

Hachis de boeuf. Beef hash.

Hors-d'oeuvres. Side dishes.

Huitres en coquille. Oysters in the shell.

Italienne (à la). In Italian style.

Jambon froid. Cold ham.

Kirschwasser. Liquor made from cherry juice.

Kuchen. German for cake.

Kümmel. Liquor flavored with cumin and caraway seed.

Lait. Milk.

Laitue. Lettuce.

Macaroni au fromage. Macaroni with cheese.

Maigre. A vegetable soup without stock.

Maître d'hotel. Head steward.

Mango. A fruit of the West Indies, Mexico and Florida.

Maraschino. A cordial.

Marrons. Chestnuts.

Menu. Bill of fare.

Noir. Black.

Nouilles. Noodles.

Oeufs pochés. Poached eggs.

Omelette aux fine herbes. Omelet with fine herbs.

Omelette aux champignons. Omelet with mushrooms.

Pain. Bread.

Panade. Bread and milk cooked to a paste.

Paté de biftecks. Beefsteak pie.

Paté de fois gras. A paste made of fatted geese livers.

Pois. Peas.

Pommes. Apples.

Pommes de terre. Potatoes.

Potage. Soup.

Polets sautés. Fried chicken.

Queues de boeuf. Ox tails.

Ragoût. A highly seasoned meat dish.

Réchauffes. Warmed-over dishes.

Removes. The roasts or principal dishes.

Ris de veau. Sweetbreads.

Salade de legumes. Vegetable salad.

Salpicon. Highly seasoned minced meat mixed with a thick syrup

Soufflé. Puffed up.

Soup a l'ognon. Onion soup.

Sucres. Sweets.

Tarte aux pommes. Apple pie.

Tourte. A tart.

INDEX.

BEVERAGES.
Chocolate, [100]
Cocoa, [100]
Coffee, [100]
Committee Julep, [101]
Grape Juice, [101]
Tea, [101]
BREAD, BISCUITS, ROLLS AND PASTRY.
Biscuits, [5]
Boston Brown Bread, [5]
Buckwheat Cakes, [5]
Corn Bread, [6]
Corn Gems, [6]
Crumpets, [6]
Dumplings, [6]
French Bread, [7]
Graham Bread, [7]
Griddle Cakes, [7]
Kentucky Corn Bread, [7]
Milk Bread, [8]
Muffins, [8]
Nut Bread, [8]
Parker House Rolls, [8]
Parker House Corn Rolls, [9]
Pop-Overs, [9]
Potato Rolls, [9]
Requested Brown Bread, [10]
Sally Lunn, [10]
Sandwiches, [11]
Soda Biscuit, [10]
Spoon Bread, [10]
Waffles, [10]
Pastry, [12]
Apple Pie, [12]
Jam Pie, [12]
Lemon Custard Pie, [12]
Lemon Pie, [13]
Mock Cherry Pie, [13]
Pumpkin Pie, [13]
Short Cake, [14]
Wafers, [14]
CAKES.
Alden Oatmeal Cookies, [72]
Angel Food, [72]
Black Cake, [72]
Boston Cake, [72]
California Cookies, [73]
California White Cake, [73]
Caramel Filling, [73]
Charlotte Russe Sponge Cake, [73]
Chocolate Icing, [73]
Cocoanut Cake, [73]
Cookies, [74]
Cream Cookies, [74]
Cream Cake, [74]
Cup Cake, [74]
Doughnuts, [74]
Dutch Cakes, [75]
Egg Kisses, [75]
English Walnut Cake, [75]
Excellent Gingerbread, [75]
Feather Cake, [75]
Florida Doughnuts, [76]
French Cream Cake, [76]
German Coffee Cake, [76]
Ginger Bread, [76]
Golden Cake, [77]
Grandmother's Sponge Cake, [77]
Half 1-2-3-4, [73]
Hermits, [77]
Hickory Nut Cake, [77]
Jam Cake, [78]
Kismet Cake, [78]
Lady Baltimore Cake, [78]
Marshmallow Icing, [79]
Mrs. Aultman's Cookies, [79]
Nut Cake, [79]
Oatmeal Cookies, [79]
Presbyterian Cookies, [80]
Quick Coffee Cake, [80]
Rock Cookies, [80]
Silver Cake, [80]
Shipman's Ginger Bread, [81]
Soft Ginger Cookies, [81]
Spice Cake, [81]
Sponge Cake, [81]
Springers, [82]
Sunshine Cake, [82]
Toledo Cup Cake, [83]
Velvet Sponge Cake, [83]
White Icing, [83]
White Mountain Cake, [83]
White Perfection Cake, [84]
CANDIES.
Butter Scotch, [92]
Chocolate Fudge, [92]
Cocoanut Fudge, [92]
Cream Fudge, [92]
Fondant, [93]
Fudge, [93]
Ice Cream Candy, [93]
Maple Cream Fudge, [93]
Mexican Candy, [93]
Molasses Candy, [94]
Peanut Butter Fudge, [94]
Peanut Candy, [94]
Peanut Taffy, [94]
Praline, [94]
Sea Foam, [95]
Taffy, [95]
White Pulled Candy, [95]
CEREALS—BREAKFAST FOODS.
Cornmeal Mush, [15]
Hominy, [15]
Macaroni with Cheese, [15]
Rice, [15]
Rolled Oats, [16]
DESSERTS.
Almond Tart, [58]
Apple Charlotte, [58]
Apricot Shortcake, [58]
Baked Apples, [59]
Baked Dumplings, [59]
Bread Pudding, [59]
Cabinet Pudding, [60]
Chocolate Pudding, [60]
Cream Strawberry Shortcake, [61]
Cup Custard, [61]
Fig Pudding, [61]
Fig Tapioca, [62]
Fluffy Cornstarch Pudding, [62]
Frozen Pudding, [62]
Fruit Puffs, [63]
Fruit Roll, [63]
Graham Pudding, [63]
Green Tomato Pie, [63]
Ice Cream Pudding, [64]
Lemon Butter, [64]
Lemon Jelly, [64]
Lemon Sauce, [64]
Macaroni Soufflé, [64]
Maple Mousse, [65]
Marshmallow Pudding, [65]
Mock Charlotte Russe, [65]
Orange Ice, [66]
Orange Pudding, [66]
Pineapple Sherbet, [66]
Plum Pudding, [66]
Prune Pudding, [67]
Prune Whip, [67]
Quince Honey, [67]
Sailor's Duff, [68]
Sauce for Ice Cream, [68]
Snow Pudding, [68]
Snow Custard, [68]
Snowballs, [69]
Spanish Cream, [69]
Sponge Pudding, [69]
Steamed Prune Pudding, [70]
Steam Pudding, [70]
Suet Pudding, [70]
Tapioca Pudding, [71]
Woodford Pudding, [71]
EGGS.
Baked Eggs, [46]
Cheese Omelet, [46]
Egg Cutlets, [46]
Eggs Shirred in Tomatoes, [47]
Poached Eggs, [47]
Shirred Eggs, [47]
Soft Boiled or Steamed Eggs, [47]
THE FIRELESS COOKER.
The Fireless Cooker, [103]
Fireless Cooker, Recipes for, [106]
Beef Broth, [106]
Boiled Fish, [107]
Boiled Potatoes, [106]
Pot Roast, [107]
Rice Pudding, [107]
Rolled Oats, [106]
Stewed Chicken, [107]
FISH.
Baked White Fish, [21]
Codfish Balls, [21]
Finnan Haddie, [21]
Fried Fish, [22]
Fried Oysters, [22]
Hollandaise Sauce, [22]
Lobster a la Bushman, [22]
Oyster Cocktail, [22]
Oyster Newberg, [23]
Oyster Omelet, [23]
Oyster Patties, [23]
Oyster Tenderloins, [24]
Salmon Loaf, [24]
Salmon on Toast, [24]
Salt Mackerel in Cream, [25]
Scalloped Oysters, [25]
Food for and Serving the Sick, [109]
FRUITS.
Apples, [85]
Bananas, [85]
Cantaloupes, [85]
Grapes, [85]
Grape Fruit, [85]
Oranges, [86]
Peaches and Pears, [86]
Strawberries, [86]
MEAT.
Baked Breast of Mutton, [37]
Beef Omelet, [38]
Beef Steak with Oyster Blanket, [38]
Beef Tenderloin, [38]
Blanketed Ham with Sweet Potatoes and Apples, [38]
Brown Stew, [39]
Chicken Croquette, [39]
Croquettes, [40]
Fricatelli, [40]
Ham Toast, [40]
Hungarian Goulash, [40]
Jellied Veal, [41]
Lamb and Rice, [41]
Liver and Bacon, [41]
Meat Soufflé, [41]
Meat Stew, [42]
Pot Roast, [42]
Ragoût of Beef, [43]
Roast Beef, [43]
Round Steak, [43]
Smothered or Pot-Roasted Beef, [43]
Spanish Steak, [44]
Turkey Dressing, [44]
Veal Bird, [44]
Veal Cutlets, [44]
Veal Loaf, [44]
Veal Pie, [45]
MISCELLANEOUS.
Baked Cheese, [96]
Baking Powder, [96]
Banana Fritters, [96]
Cheese Straws, [96]
Chestnuts, [96]
Gelatine, [97]
Jelly, [97]
Mince Meat, [97]
Oat Meal Gruel for Babies, [97]
Tomato Sauce, [98]
Welsh Rarebit, [98]
Yorkshire Pudding, [98]
PICKLES AND PRESERVES.
Catsup, [87]
Chili Sauce, [87]
Cucumber Pickle, [87]
Cucumber Sweet Pickles, [88]
French Pickle, [88]
German Pickled Plums or Peaches, [88]
Green Tomato Pickle, [88]
Spiced Grapes, [88]
Sweet Pickle Beets, [88]
Uncooked Sweet Pickles, [89]
Preserves and Jellies.
Blackberry Jam, [89]
Cherry Preserves, [89]
Crab Apple Jelly, [90]
Currant and Raspberry Preserves, [90]
Grape Jelly, [90]
Marmalade, [91]
Plum Compote, [91]
Red Raspberry Jam, [91]
SALADS.
Asparagus Salad, [26]
Beet Relish, [26]
Boiled Dressing, [27]
Cold Slaw, [27]
Combination Salad, [27]
Cooked Salad Dressing, [27]
French Dressing, [28]
Fruit Salad, [28]
Hot Slaw, [28]
Lettuce Salad, [28]
Mayonnaise, [29]
New England Potato Salad, [29]
Potato Salad, [29]
Salad No. [1], [30]
Salad No. [2], [30]
Salad, [30]
Sour Cream Potato Salad, [30]
Swedish Salad, [30]
Sweetbread Salad, [30]
Sweet Cream Dressing, [31]
Tomato-Cucumber Salad, [31]
Tomato Salad, [31]
THE TABLE.
Setting the Table, [108]
SOUPS.
Bean Soup, [17]
Bouillon, [17]
Corn Soup, [18]
Cream of Celery Soup, [18]
Cream of Corn Soup, [18]
French Pea Soup, [18]
Mixed Vegetable Soup, [19]
Mock Bisque, [19]
Mutton Broth, [19]
Oyster Soup, [19]
Potato Soup, [20]
Tomato Bouillon, [20]
Tomato Soup, [20]
Veal Bouillon, [20]
VEGETABLES.
Asparagus, [49]
Beets, [49]
Cincinnati Baked Beans, [50]
Corn, [50]
Corn Pudding, [50]
Creamed Cauliflower, [50]
Green Stuffed Peppers, [51]
Hashed Brown Potatoes, [51]
Hashed Turnips, [51]
Home-Made Noodles, [51]
Kale Cannon, [52]
Lyonnaise Potatoes, [52]
Mock Asparagus, [52]
Mushroom Spaghetti, [53]
New England Sweet Potatoes, [53]
Okra, [53]
Onions, Baked, [53]
Parsnips, [53]
Peas and Carrots, [54]
Potatoes au Gratin, [54]
Potato Croquettes, [54]
Potatoes O'Brien, [54]
Potatoes on Half Shell, [54]
Rich Creamed Potatoes, [55]
Salsify, [55]
Scalloped Celery, [55]
Scalloped Potatoes and Eggs, [55]
Shelled Beans, Stewed, [56]
Spaghetti, [56]
Spinach, [56]
Spinach with Sauce, [57]
Squash, [57]
Tomato on Toast, [57]
Twenty-Minute Cabbage, [57]