Cooking for Invalids.

New Zealand Tablet, Volume XXXIV, Issue 2, 11 January 1906, Page 29

Cooking for Invalids.

In the preparation of food 'far invalids three very important! things should be- rejiie'lnbered. Firstly, the food should be well cooked ; secondly, it should be well served ; and thirdly, it should be well under the amount allowed. If it be necessary when in health to have well cooked food, how much more- so -is it when the body is wasted, the digestion impaired, and the desire for food diminished. No trouble should be spared in the preparation of food for invabkls, otherwise it is likely to become more hurtful than helpful. When properly cooked it is most essential that it- should be served in a dainty and tempting manner, for there is always a certain amount of fastidiousness about invalids that must be allowed for, even those who in health are most easily, pleased being no objection to the rule. So that every effort should be made to create an appetUe. It is necessary that the quantity of food should be small, for nothing is more effective in inducing an invalid to try as just a little quantity. Often this little creates a desire for just a little more, where the full amount may cause a dislike for the food even when well cooked. Those having care of the sick will find attention . to these points act like magic in dispelling fastidiousness "in; the matter of food.