INVALID COOKERY

Alexandra Herald and Central Otago Gazette, Issue 440, 22 September 1904, Page 7

INVALID COOKERY

—Specially Wbixtbu bjt— MISS AMY MONFO.

lii preparing food for an invalid, it must be borne in mind that the range of food is very limited, and that certain methods of cooking are quite inadmissible. Pork, and often veal, the richer kinds of fish, and all pastry must be put entirely aside, while frying is quite out of the question, and, generally speaking, . baking also. The greatest caro, therefore, must be taken in using the methods and materials %t our command. In an acute stage of illness food is hardly needed at all, and often milk forms the only real food givon for many days. It is during recovery and convalescence that ' kitchen physic '. takes the place of all or nearly all other kinds, and it is then that the difficulty arises of giving; sufficient . variety to stimulate appetite without using those substances which' may generally be classed as ' indigestible ' in connection with invalid food. The first essential in preparing food is absolute cleanliness of all utensils. White lined' iron saucepans are the best to use. The materials used must be of the best quality, absolutely fresh, and as great a variety as possible should be provided. The manner of preparing should "be the simplest, and seasoning and flavoring very carefully regulated by the patient's taste, remembering that in illness the patient is very sensitive, and would find ordinary seasonings too strong, and that certain seasonings and flavorings are not very wholesome, and are sometimes forbidden. Fat or grease of any kind must be carefully avoided and removed. If it is impossible to leave it out of the cookery it must be taken away bofore serving, which can generally be done by skimming, etc.