Women in the Home

Press, Volume LXXV, Issue 22727, 3 June 1939, Page 2

Women in the Home

Cooking For The Invalid PREPARATION AND ATTRACTIVE SERVING OF MEALS

In the disturbed condition pf the system during illness the digestive organs are unable to deal with any but the lightest and most easily digested food. At the same time this must be ol a high nutrient value to sustain the vital strength to combat the ravages of the Illness. For convenience, food for the sick may be classified as fluid, in which only liquid foods are used as at the beginning; light, in which these are augmented by easily digested nutritious solids and convalescent diet, on which the patient gradually returns l-> normal meals. The first duty of the person preparing the food is to discover what is allowed, and when to give it. The doctor is always ready to give precise advice in these matters and it must be followed. For those unfamiliar with the preparation of food for an invalid, a few general rules should be borne in mind. Perfect cleanliness is the first essential. The food must be fresh and cooked with the utmost care, not'overcooked, and served in an attractive manner. This simply entails a convenientlysized tray, when this can be managed by the patient, a spotless cloth and napkin, and accessories, and small individual dishes. These not only look more attractive, but are more economical in the preparation of the food in the kitchen. Since the appetite and the palate are always capricious in illness, it is most important not to cause avoidable distress. The service ranks next to the preparation in importance. See that all foods are properly seasoned, and th ’ those to be served hot are hot when they reach’ the sickroom, and cold foods cold; do not serve too large a portion, but accommodate the servings to the appetite. Always try to provide as much variety of flavour and type of food as is possible within the narrow limits of the prescribed diet, avoiding monotony, as a food enjoyed once may be refused if offered again too soon. Do not leave unconsumed food in the bedroom or prepare food there, or ask a patient who is too ill to be troubled, what he will have. An expressed wish, however, should be considered whenever possible. Attractive Arrangement As regards the actual appearance of the food, see that all fat globules are removed from broths and beef tea. A piece of clean . blotting-paper will quickly absorb these. Toast which accompanies the broth should have the hard crusts cut off, and made into neat fingers. Particular care is needed in the preparation . of any thickened sauces, either sweet, or savoury. These useful foods must be free from lumps or they are unappetising and indigestible. All foods used in invalid diet are simple to cook, some only taking a few minutes, although others need more time and slow, steady copking. One must endeavour to always have someth’ -* on hand, a soothing drink often filling a breach. It must be realised that the recovery of the patieht is assisted by suitable food and no pains should be spared in this matter. The foods which are allowed in the various stages of illness include milk, meat broths, and juices, barley broth, citrus fruits and drinks, eggs, fish, baked apple, certain vegetables, brains, sweetbreads, tripe, stewed or grilled chop. In the preparation of broths, first remove the fat from the meat, then cut

the meat into small pieces, place in cold water, and bring to boiling point slowly, and allow to cook gently for a long time. This ensures that the nutrients are extracted from the meat and contained in the broth. A good mutton broth may be prepared from middle neck of mutton chops. These are placed in the saucepan with sufficient water to cover, and brought slowly to the boil. If allowed, a few diced vegetables may be added and all simmered gently for two hours. Then the broth is strained off, setting aside the meat and vegetables which may serve another purpose. The broth for the invalid may be thickened in various ways, with a little cornflour mixed with water, or sago, or it may be returned to the saucepan and heated, adding a little salt, then beat up an egg and strain it, take the broth from the fire .and gently stir in the egg to thicken. Serve at once with toast. When making barley broth, first wash and soak the pearl barley overnight in cold water, and then blanch it, by putting in a saucepan with enough fresh cold water to cover it well. After bringing to the boil, pour the water away and rinse the barley. Inis makes it a much better colour. Put the barley with the meat-knuckle of veal or neck of mutton, with cold water and a little salt, and bring slowly to the boil and skim well. Simmer until the barley is soft, then strain through a wire sieve. Rub some of the meat and barley through the sieve, and return liquid to saucepan and reheat. The broth may be seasoned and served with toast as it is, or if a richer broth is wanted, beat the yolk of an egg and perhaps a little cream together, strain and stir into the broth, which should be slightly off the boil. Stir until thickened, but do not boil again. Steaming Fish Fish for an invalid is better when stewed or steamed. Stew in a clean lined enamel saucepan, the fish being cut into small pieces and wiped beforehand. Sprinkle with a little salt and pepper, add milk and water to barely cover. Put the lid on and cook slowly until ready, 10 to 15 minutes. Lift out the fish on to the plate on which it will be served, and keep hot. Add one tablespoon of white breadcrumbs to the milk and water, also a small piece of butter, and stir over heat until the crumbs have swollen and thickened. Add chopped parsley and then pour this sauce neatly over the fish. Steaming is done between two buttered plates over a saucepan of boiling water. Stewing and steaming may be combined by putting two tablespoons of milk with the fish, sprinkled with salt. This is also good for children, m Sweatbreads and brains are almost sure to be ordered in the light diet. Great care is needed in the initial preparation of these. They must be attended to immediately, washed in several waters, and then allowed to soak in cold water containing salt, vinegar, or lemon juice for several hours, changing the water as it is discoloured. They are then placed in a pan containing cold water and salt or vinegar, brought gradually to the boil, boiled gently for 10 minutes, and plunged into cold water to blanch them. Next the tissue and any fat must be taken awav, and sweatbreads are placed on a n'ate with another plate over and a weight on top. After an hour or so in the press, they are ready for cooking in various ways.