Simple Fare for Sick Folk - Recipes For Feeding Invalids And Convalescents
By May Byron
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Simple Fare for Sick Folk - Recipes For Feeding Invalids And Convalescents - May Byron
SIMPLE FARE FOR SICK FOLK
SIMPLE FARE FOR
SICK FOLK
RECIPES FOR FEEDING INVALIDS AND
CONVALESCENTS
COMPILED BY
MAY BYRON
Made and Printed in Great Britain for Hodder & Stoughton Limited, by
Wyman & Sons Limited, London, Reading and Fakenham
CONTENTS
INTRODUCTION
WEIGHTS AND MEASURES
VARIOUS METHODS OF COOKING SUITABLE FOR INVALIDS
FOOD FOR THE SICK-ROOM: AND OTHER LITTLE MATTERS
NOTE
BEVERAGES:
Beef-tea (I), (II), (III)
Barley Water (I), (II), (III)
Camomile Tea
Arrowroot Water
Black Currant Tea
Linseed Tea
Suet and Milk
Caudle
Sago Posset
Irish Moss Lemonade
White Wine Whey
Egg Nog
SALT DISHES:
Barley Cream
Beef Jelly
Grilled Chop
Salisbury
Minced Beef
Chicken Panada
Chicken Purée
Veal Broth
Savoury Custard
French Omelet
Puffy Omelet
Chicken Custard
Sweetbreads (Stewed)
Sweetbreads (Fried)
Stewed Lamb’s Sweetbreads
Stewed Tripe
Steamed Fish
Fish Soufflé
Filleted Plaice
Steamed Dried Haddock
Baked Sole
Baked Whiting
Cheese Toast
Cheese Pudding
Cheese Straws
GRUEL, PORRIDGE, AND SUCH-LIKE:
Oatmeal Gruel
VEGETABLE DISHES:
Artichoke Soufflé
Cauliflower Purée
Sea-Kale
Turnip-Tops
SWEET DISHES:
Apple Snow
Arrowroot Blancmange
Arrowroot Jelly
Lemon Sponge
Biscuit Pudding
Boiled Batter Pudding
Junket (I)
Junket (II)
Friar’s Omelet
Marrow Pudding for Invalids
Jaunemange
Isinglass Blancmange
Irish Moss Blancmange
JELLIES:
Linseed Jelly
Beef-tea Jelly
Apple Jelly
Egg Jelly
Arrowroot Jelly
Invalid Jelly (I)
Invalid Jelly (II)
Restorative Jelly
Calf’s Foot Jelly
Claret Jelly
Mutton Jelly
Nourishing Jelly
Rose Jelly
Meat Jelly for Invalids
FRUIT DISHES:
Baked Apples
Grape-Fruit
Oranges and Lemons
Scraped Apples
Pineapples
INTRODUCTION
DIETARY plays a much more conspicuous part, nowadays, in any variety of illness and convalescence than was ever thought of in former days. In such households as are, to speak plainly, survivals of the unfittest (and it is surprising to find how many such there are), there is little knowledge of any special fare for sick folk. Still less is there any knowledge of what may be specially inadvisable for certain cases. There were certain possets, caudles, broths, and gruels, certain teas
and cooling drinks were provided. But the real regard to suitable and palatable diet is of comparatively recent growth.
I have endeavoured to provide here sufficient recipes to make things easier both for the patient and the cook. But a few extra suggestions will be found helpful, as follows:—
(1) Never be without some means of obtaining, at a few minutes’ notice, boiling hot water. A hot drink may quite probably assist in saving the patient’s life, especially it it be coupled with a hot-water bottle. Heat to the feet—and to the navel as well, if possible—and heat to the stomach, by dint of hot water or tea, are often more important than food—anyhow, quicker in action. If you haven’t a gas-ring, an oil-stove, a methylated-spirit lamp, you are in a very bad way. For an ordinary fire takes long to burn up; a kettle takes long to boil; and an old type of oil-stove may be slow in