No. 18.
- Bouillon with farina dumplings.
- Stuffed veal breast.
- Asparagus.
- Stuffed potatoes.
- Coffee with thousand puff tart.
No. 19.
- Bean soup.
- Stuffed cabbage head.
- Potatoes with cracker sauce.
- Apple fritters.
No. 20.
- Celery soup.
- Sour roast.
- Potato dumplings.
- Noodles.
- Fruit salad with whipped cream.
CHAPTER 25.
COOKERY FOR INVALIDS.
While the directions found throughout this book will be generally adequate for the preparation of food for invalids or convalescents, always carefully regulating and limiting the quantities of fats, spices, condiments, etc., used, it is nevertheless deemed best to add a separate chapter especially devoted to the enumeration of recipes and directions intended for the sickroom. A majority of the sick and invalids, are usually nervous and irritable, and as it is quite essential that they receive the food prepared for them with all possible readiness and pleasure, it becomes necessary that the manner of presenting the meals to them should obtain great attention; even this detail, if properly carried out, being of assistance to the physician in successfully handling the case.
Invalids should seldom be consulted regarding their wishes as to food; as a usual thing they are quite unable to make a decision, or at the moment they lack the desire to determine upon anything they would like to eat, and yet it is often observable that properly prepared and appetizingly served dishes are eagerly received by them.
All the ingredients used in the preparation of dishes for invalids must be faultlessly good. Meats, fish, poultry, vegetables and fruits must be absolutely fresh and untainted. The natural fats of flesh foods should not be used, and the very best butter only must be taken when preparing food for invalids.