QUESTIONS
Keeping in mind that the requisite for food for the sick is ease of digestion, make a list of liquid, semisolid, and solid foods suitable for the sick room.
Explain why it is that liquid foods are invariably prescribed for the sick.
Give a variety of ways of cooking and serving eggs for the sick.
Keeping in mind the suggestions given in the chapter on Menu-making and in the present chapter, write several menus for an indisposed or convalescent patient.