School and Home Cooking

by Carlotta C. Greer

SELECTION OF FOODS FOR THE CONVALESCENT.—In recovery from severe illness, there is often the problem of building up an emaciated body. Knowledge of the proper quantity and the kind of food aids greatly in solving this problem.

The basic principles of the selection of food to increase weight were discussed previously (see Daily Carbohydrate and Fat Requirement). The use of concentrated foods, i.e. those whose fuel value is high, such as eggs, cream or top milk, and butter, is usually advisable. These foods can be added to foods of less fuel value such as vegetables. A generous use of whole milk is also effective in gaining weight. This can be used to advantage not only at meal times but between meals and at bed time. Milk is one of the few foods which can be used effectively between meals. Because it is bland in flavor, it does not "spoil the appetite" for the following meal. Bread and other grain foods and starch-rich vegetables are useful foods for gaining weight.

Many of the suggestions for the selection of foods for the sick apply to the selection of foods for the convalescent.

PREPARATION OF SPECIAL FOODS FOR THE SICK AND FOR THE CONVALESCENT.—(1) Milk.—Milk is one of the most important foods for an invalid because it is a liquid containing valuable nutrients. It is used in a partially predigested condition in Junket "Custard", peptonized milk, and malted milk. Buttermilk, kumiss, and matzoon are often agreeable and beneficial to the sick; by some, they are more easily digested than whole milk. Frozen desserts made of milk or cream are popular foods for the sick.

(2) Eggs.—Since eggs are both high in nutrients and easily digested, they serve as a most important article of diet for the sick. The variety of ways in which eggs can be cooked and served also adds to their value as a sick-room food. Eggs combined with milk (egg-nog, custards), with cereals (rice pudding, gruels), and with toast make suitable foods for the sick and convalescent. The principles used in the preparation of custards (see Lesson LI) should be applied in combining eggs with hot liquids.

(3) Gruels.—The principle of preparing breakfast cereals may be applied to the preparation of gruels. In the making of gruels less cereal and more liquid are used, i.e. mix 1 tablespoonful of cereal with 1 cupful of liquid. The finished product is strained. A gruel may be prepared by diluting a cooked cereal and straining. Gruels should be of the consistency of cream soups. Corn-meal, oatmeal, barley, rice, flour— especially graham, whole wheat, and gluten—arrowroot, and crushed crackers—especially graham and oatmeal—are suitable cereals for gruels. Water or a combination of water and milk is used for the liquid. When both water and milk are used, the method of cooking Rice Pudding should be followed.

The seasoning and flavoring of gruels are most important. Distaste for gruels is often due to improper seasoning. "High" seasoning is not desirable for the sick or convalescent. Usually a patient does not care for highly seasoned food. But some seasoning is necessary to make a tasty gruel. Gruels may be flavored with whole spices, meat extract, fruits, such as raisins, cranberries, etc., and lemon peel. The flavor of whole spices and fruits is extracted by cooking them with the gruel. If nutmeg is used, it is grated over the surface of the cooked food. The identity of this spice can thus be recognized. Sugar is used sparingly for the sick.

(4) Broth and Meat.—Although there is little nourishment contained in meat broths (see Protein in Meat), beef tea is often used as food for the sick, especially when liquid diet is necessary. It is appetizing and tasty.

To make beef tea, soak chopped meat in water for at least one hour. (Use 1 pint of water to 1 pound of lean beef.) Then cook the mixture slightly, over hot water (until it becomes reddish brown in color), and stir constantly. Strain through a coarse strainer, season, and serve at once.

Sometimes the juice of beef without any dilution with water is served to the sick. The meat is cut into pieces and heated slightly; then by means of a lemon "squeezer" or a meat press the juice is extracted.