Recipes for Body Health and Healing

<p>Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste when perhaps a change would tempt the appetite.</p><p> </p><p>When preparing dishes where milk is used the condition of the patient should be considered. Long cooking hardens the albumen and makes the milk very constipating; then if the patient should be already constipated care should be taken not to heat the milk above the boiling point.</p><p> </p><p>The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from illness can partake of a little piece of roast mutton chicken rabbit game fish simply dressed and simple puddings are all light food and easily digested.</p><p> </p><p>A mutton chop nicely cut trimmed and broiled is a dish that is often inviting to an invalid. As a rule an invalid will be more likely to enjoy any preparation sent to him if it is served in small delicate pieces. As there are so many small dainty dishes that can be made for this purpose it seems useless to try to give more than a small variety of them.</p><p> </p><p>Pudding can be made of prepared barley or tapioca well soaked before boiling with an egg added and a change can be made of light puddings by mixing up some stewed fruit with the puddings before baking; a bread pudding from stale bread crumbs and a tiny cup-custard boiled in a small basin or cup; also various drinks such as milk punch wine whey apple-toddy and various other nourishing drinks.</p><p> </p><p> </p>