MRS. EDITH E. BRUCE by MRS. EDITH E. BRUCE

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Jan 7, 1909

MRS. EDITH E. BRUCE

By MRS. EDITH E. BRUCE

Food for the Sick—No. 2

MRS. EDITH E. BRUCE

“Last week,” said Aunt Mary, “we studied a few principles in regard to the preparation of food for the sick; and I feel that we can not afford to leave so important a subject without entering into it a little more thoroughly.”

All the ladies manifested a desire to continue the subject, and many questions were asked which brought out an interesting discussion.

“I believe,” resumed Aunt Mary, “that last week we took up the preparation and use of fruit juice, gruels, and eggs, the articles of diet probably most used for the sick, especially during the fever stage. During convalescence, and in cases where a special diet is not particularly indicated, many dainty and appetizing dishes may be prepared. I wish to emphasize again the importance of having everything dainty and inviting that is served to the sick. A bowl of soup tastes much better if eaten from a small, thin, shining bowl, with a polished spoon, than when served in a clumsy old bowl, with a tarnished spoon. By the way, many soups can be so simply made that they will be easily digested and very appetizing for the sick. Among the best are the cream of corn, cream of pea, rice, and fruit soups. You have had all these recipes, except the last-named. Fruit soup can be made from various kinds of fruit juices, but care must be taken not to have it too acid or strong, and not to serve it with any milk preparations. Besides the soups and gruels, I have found that excellent toasts can be made. I will give you a few simple recipes, which you will find nice for breakfast dishes for the sick, and equally palatable to those who are well. For any toast be sure to have the bread freshly toasted, crisp, and hot.

Fruit Toast

“Lightly butter a slice of toast, and pour over it fruit juice which has been heated, sweetened to taste, and thickened a very little with corn-starch. Fruit toast is especially good made with berries, peaches, or prunes; the two last named do not need any thickening.

Tomato Toast

“Press well-cooked, ripe tomatoes through the colander, season with salt, a little sugar, and thicken with corn-starch. While hot, pour over the crisp toast.

Eggs on Toast

“Poached egg on toast is palatable served hot. Place a heated saucer over the toast while carrying it to the patient. This is a good way to keep all toasts hot.

“‘Egg in the nest’ on toast makes a pretty dish, and is easily digested. Separate the white and the yolk, and place the yolk in a little cold water. Beat the white to a stiff froth, and have the toast moistened with hot milk, then place the white on the toast, and drop the yolk in the center. Place in the oven until the white is a delicate brown.

“And now,” said Aunt Mary, “I want to offer a few other suggestions in regard to caring for the sick. Don’t go into the sick-room and ask the patient what he wants to eat. Almost invariably he will want something that he should not have, and will not be satisfied with anything different, or else he will say that he does not want anything. Plan little surprises. Do not talk about the food, but prepare what you know he can take, and carry it to him with a smiling, cheerful face, which will add much to his happiness, and will often induce him to eat. In all these little things,” said Aunt Mary, “it is well to remember the wise instruction of the apostle Paul, ‘Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.’”

Mussoorie, India.