. Domestic science, principles and application; a text-book for public schools. soups, cocoa, and allother liquid foods. Tea and coffee must be avoided. A soft diet includes dishes in the liquid diet and alsomilk toast, soft-cooked eggs, jellies, boiled custards, junkets,ice cream, apple sauce, and cereals. A light diet includes soft-cooked eggs, baked custard,creamed toast, sweet breads, asparagus, scalloped oysters,gelatin jellies, baked apples, stewed prunes. A full diet, includes soups, meat, fish, eggs, cereals,vegetables, fruits, and desserts that are easily give to any pa
. Domestic science, principles and application; a text-book for public schools. soups, cocoa, and allother liquid foods. Tea and coffee must be avoided. A soft diet includes dishes in the liquid diet and alsomilk toast, soft-cooked eggs, jellies, boiled custards, junkets,ice cream, apple sauce, and cereals. A light diet includes soft-cooked eggs, baked custard,creamed toast, sweet breads, asparagus, scalloped oysters,gelatin jellies, baked apples, stewed prunes. A full diet, includes soups, meat, fish, eggs, cereals,vegetables, fruits, and desserts that are easily give to any patient even the smallest amount offood difficult of digestion. Special diets are those ordered by a physician for specialcases. (322) INVALID COOKERY 323 Rules for Serving Invalids.— 1. Cook all food carefully and thoroughly. 2. Serve hot food hot and cold food cold. 3. Serve food daintly and attractively. 4. Use the prettiest dishes and the best linen. 5. Put a flower or a small plant on the tray to make itattractive. 6. Plan to have surprises for the patient in the kinds. Fig. 44. An invalids tray. of food as well as in the ways it is served. This helpsto create an appetite, which often is lacking. 7. Always remove all bottles and signs of medicinefrom the sight of the patient, and remove the tray as soonas the patient has finished eating. APPLICATION These recipes are for individual portions suitable for one patientandfor two girls working together in practice work in the kitchen. 1. Dry Toast Method.—Slice stale bread in }/^ inch slices, removethe crusts, place in a toaster and dry thoroughly, turning S24 DOMESTIC BCIENCE occasionally. Toast a golden brown on both sides. Thestarch is dextrinized and made more easy of digestion bytoasting. 2. Milk Toast 2 slices dry toast ^ c scalded milk ^ tbsp. butter }4 tsp. salt Method.—Butter the toast, arrange on a hot dish, pourthe hot milk over it, and sprinkle with salt. 3. Water Toast 2 slices dry toast 3^ tbsp. butter 1 c. bo
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectc, booksubjectcookery
