CHAPTER XIII.
COOKERY FOR INVALIDS.
224. Diet for Invalids.—There are three alimentary conditions in illness; the first prevails where the system suffers from the reaction consequent upon over-taxation, when rest is the first demand; then only palliative foods meet the calls of nature, those which give repletion to the sense of hunger, and tide the system over a certain period of relaxation and recuperation; gelatinous soups, and gruels of arrowroot, sago, and tapioca, will do very well at this stage. The second condition, when the body, failing under the pressure of disease, needs an excess of nutrition, is serious enough to demand the interposition of the physician—the doctor is the proper person to decide what shall be eaten; we will offer only a few suggestions concerning refreshing drinks. At the third point, when the patient is beyond the reach of danger, when foods are ordered which shall yield the greatest possible amount of nutrition, the culinary skill of the nurse may be displayed. It is here that we would give the paragraphs concerning highly nutritive foods. The reader will please to note that the quantities in this chapter are calculated for the use of one person.
225. Gruels.—We have already said that in certain physical conditions the lack of nutrition is what the body requires,—a period of comparative inaction, combined with repletion;—in such a condition the following aliments will suffice.
226. Arrowroot Gruel.—Mix one ounce of arrowroot with sufficient cold water to make a smooth paste; into this pour a gill or more of boiling water, stirring the mixture until it is quite clear; sweeten it with a little sugar, and use it at once.
227. Arrowroot Jelly.—Dissolve two teaspoonfuls of Bermuda arrowroot in just enough cold water to mix it to a smooth liquid paste, stir it into a quarter of a pint of water boiling upon the fire, with two tablespoonfuls of white sugar; continue stirring until the mixture becomes clear, then remove from the fire and stir in one teaspoonful of lemon-juice, put into a mould wet with cold water until it is cold. If the patient's condition will permit, cream and sugar may be eaten with it.
228. Arrowroot Wine Jelly.—Following the above process, make a jelly of one cup of boiling water, two teaspoonfuls of arrowroot, two teaspoonfuls of white sugar, one tablespoonful of brandy or three tablespoonfuls of wine. This jelly is more stimulating than the gruel, and may meet some especial cases; but, unless used with brandy, for impaired digestive powers, we do not believe it to be of permanent value.
229. Calf's Foot Jelly.—Thoroughly clean a calf's foot; put it into an earthen jar, with half the rind of a fresh lemon, two gills of sweet milk, and one pint of cold water; close the jar tightly, put it into a moderate oven, and slowly bake it for three hours; then strain and cool it, and remove all fat, before using; it is bland and harmless.
230. Sago Gruel.—Soak one ounce of sago, after washing it well in a pint of tepid water for two hours; then simmer it in the same water for fifteen minutes, stirring it occasionally; then sweeten and flavor it to taste, and use at once.
231. Sago Milk.—Prepare the sago as in previous receipt, but boil it in milk instead of water; and when it has cooked for two hours it is ready for use.