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.