A handbook of invalid cooking

by Mary A. Boland

Ease in serving the sick is an accomplishment in a nurse, and a certain amount of seeming indifference is an advisable quality to cultivate. It is a good plan to take every possible care in preparing a meal for a sick person, and then to appear not to notice whether he eats; for sometimes sensitive people, in their desire not to disappoint, or in their endeavors to please, will eat when they do not care for food.

Endeavor to remember individual tastes, and try to gratify them; always do so when it is in your power, for these individual preferences are often true instincts of the individual nature striving to secure that which is best for it. If a man asks for the second joint of a fowl, don't take to him a cut from the breast, even though you may think it the choicest portion.

Food should be given at regular intervals. If a patient is very ill, the rule is to administer nourishment in small quantities and often. Sometimes a patient is too feeble to help himself to food, and then he must be fed by the nurse. When such is the case, she should be extremely careful, no matter what the pressure of other work may be, not to hurry him. Give him plenty of time,—first, that the food may remain in the mouth long enough to be mixed with the saliva, for saliva is one of the digestive juices; and second, so that it may be thoroughly masticated and broken; otherwise it will be thrown into the stomach in large masses, and may not digest at all.

The quantity of food given will always depend upon the condition of the person, and will consequently vary for each individual. Give rather too little than too much, with, of course, the understanding that there is always an abundance to be had. A little is often a challenge, especially to one of delicate appetite; a large quantity is always vulgar. It is much better to carry a second portion to one who needs it than to offer too much at first.

No exact and definite directions can be given for the serving of special dishes, for a nurse's resources in the way of china, etc., are so uncertain; but a few hints in regard to some principles that, no matter what the circumstances are, never change may be found of service.

For instance, water, lemonade, milk, milk-punch, and all other cold drinks are most healthful when cool, not ice-cold. Ice-cold water, ice-cold milk, and all chilled drinks are always forbidden for both sick and well, except in fevers, in extremely hot weather, and in unusual cases, when only a few spoons of liquid are taken. Even in these cases it is a question whether cool liquids would not do as well. We all know the danger of taking a large quantity of ice-cold drink when overheated. Even death has frequently resulted from it.

Serve tea, coffee, cocoa, bouillon, broth, gruel, and all hot drinks in cups which are hot, not lukewarm. Soup as a part of a meal should be served in a covered silver dish when practicable, for silver may be made very hot, and no other is so pretty. In lieu of silver use a covered china dish, or a bouillon-cup made hot in an oven beforehand. Remember that the warmth of all these foods is one of their valuable qualities.

Beef-juice and beef-tea may be offered in a red wine-glass, to conceal the color, which is sometimes at first unpleasant to those unaccustomed to the use of rare beef; but the taste of these is so acceptable and savory that, after taking a few spoons, the objection vanishes.

Cups and tumblers ought not to be filled to more than within a half inch of the top. The best argument for this custom is, that it is considered good form; but there is a good reason back of it, as is the case in most other established customs. If a cup be filled to the brim it cannot be moved without spilling the liquid over the outside; this occasions wiping, which it is especially difficult to do, and waste of a certain portion of the contents; then it is not easy to drink from a cup so filled.