Water for cold beverages must always be boiled and artificially cooled. Meals should never be prepared in the sickroom, because the air becomes vitiated, the noise and activity inseparable from the work itself is annoying to the patient, and is apt to diminish whatever appetite he may happen to have. Never bring more victuals into the sickroom than are necessary to supply present needs, because the air in the room and the exhalations from the patient act deleteriously upon the food, and may prove dangerous. All cooking utensils, particularly in cases of contagious and severe illness, should be used for that patient only; the most scrupulous cleanliness must, it is perhaps needless to say, always be observed. The quality of many dishes is impaired when they are cooked in utensils too large for the purpose. Sick people are usually very sensitive in their taste, and the slightest taint in an article of food prepared for them will at once destroy all desire for it. The utensils should, as much as possible, consist of small earthenware and enameled pots, kettles, pans, spiders, etc.; a small bouillon pot with tightly-fitting cover should also be provided. The dishes in which the food is served should be adapted to the small portions given, because neatness in everything connected with giving invalids their sustenance is certain to sharpen the appetite; furthermore, the victuals are likely to cool too rapidly when contained in large receptacles. For invalids who can only take their food and beverages slowly, vessels provided with hot water heaters are the best.
No. 1—STRONG BEEF TEA.
Ingredients for 1 pint.
- ½ lb. lean beef
- ½ lb. breast of veal
- 1 old pigeon
- 1 qt. of water
- 1 tsp. of salt
- Small piece of carrot
Preparation: Cut the beef and veal into small pieces, clean the pigeon carefully, remove the breast and cut up into small pieces, crush drumsticks and bones, put everything into a very clean kettle, pour over the required quantity of cold water and set aside for one hour; then add salt and carrot, and cook slowly for 3 hours, rub through a very fine sieve, take off the fat and pour the soup carefully from the settlings. This bouillon can be served in cups, or be used in any kind of soup, as desired.
No. 2—WEAK VEAL BOUILLON.
Ingredients for 1 pint.
- ½ lb. breast of veal
- 1 qt. of water
- 1 small carrot
- 1 tsp. of salt
Preparation: Wash the veal, cut into very small pieces, put it into the cold water and boil very slowly for 2 hours with the carrot and 1 teaspoonful of salt, then pass through a sieve and use in soups as desired.
No. 3—BEEF BOUILLON.