To be progressive, one must be constantly in a frame of mind to learn, and ever on the alert for information. Fashions change in serving foods as in other things. However, there are certain fixed principles which always remain unchanged. Perfect neatness, orderly and pleasing arrangement, and harmonious coloring are ever essential.
For the invalid's tray use the prettiest china obtainable. In a private house there are always some choice and precious pieces—teacups, quaint silver pitchers and spoons, pretty plates, and delicate thin tumblers. These will be gladly placed at the disposal of the sick one, especially if the nurse will volunteer to be responsible for them.
To prepare a meal for an invalid after planning the food, the first necessary articles are a tray clean on both sides, a neat napkin to spread over it, and exquisitely clean dishes done by a servant known to be neat, or by one's self. It not infrequently happens, especially in houses in which the mistress leaves everything to the servants, and never goes into the kitchen, that dishes are washed in such surroundings of dirt, and wiped with such unclean towels, as to be dangerous for any one to use. It is therefore necessary for a nurse to understand about such matters, and to see to it that her patient's dishes are above suspicion. In fact, it is a dainty attention on her part to care entirely for the tray-dishes of her charge.
Care of Dishes and Trays in Contagious Diseases
In some forms of disease it is absolutely necessary, in order to prevent contagion, that a nurse should attend altogether to the tray and dishes, for it would almost never occur that any member of a household would understand an effectual method of sterilization.
In a contagious disease everything that goes to the bedside—dishes, knives, forks, spoons, napkin, the tray itself—should be rendered sterile by boiling in water for half an hour, or by treatment with steam for a similar time, before any one, except the nurse, even touches them.
Nothing should be used in the way of linen or dishes that cannot be washed without spoiling; therefore fancy silk doilies and other similar furnishings are to be avoided.
When it is necessary to taste of food before giving it to a patient, take some into a separate dish, and use a separate spoon or fork; or, if it is a liquid, take out a little with a spoon into another spoon, being careful that the one used for tasting does not at any time touch the liquid.
Never touch the bowls of spoons, nor the inside of plates and cups, with the fingers, unless the hands are prepared by thorough cleansing for it. A nurse who understands antiseptic surgery, and knows how easily contagion is carried, will appreciate the necessity of these precautions. The hands should be washed after arranging a bed, using a handkerchief, arranging the hair—in fact, always before handling either food or dishes.
Food and drink should not be allowed to remain exposed to the air for any length of time. Most kinds of food are excellent media for micro-organisms to flourish in, and consequently the food, if it be such as might be eaten afterward, deteriorates.