Meats such as chicken (white meat preferably), lamb, broiled or roasted beef, can be used for convalescents. Scraped meat, i.e. meat from which the tough tissue is removed (see Experiment 50), can often be given to an invalid when solid meats are denied. The scraped meat contains more nutriment than beef juice (see Protein in Meat). It should be made into balls and pan-broiled (see Pan-broiling).
PREPARING THE TRAY.—Attractive serving of foods may make a stronger appeal to the appetite than choice selection or skilful preparation of foods. It should be remembered that the foods are to be carried from the kitchen to the sick room. For this reason, it is well to place foods, especially liquids, in deep dishes suitable for transit. All hot foods should be placed in covered dishes, that they may be hot when the bedside is reached.
For serving sick-room foods, the daintiest china available should be used. The tray should be spread with a clean napkin or doily. In the case of a contagious disease, a paper napkin or doily may be used. It should be destroyed at once after using.
A bedside stand which supports the tray without any effort of the patient is a comfort.
For contagious diseases, burn any remaining bits of food and sterilize the dishes,—cover with cold water, heat, and boil.
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.