AN INVALID'S MEALS.

New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)

AN INVALID'S MEALS.

"When a patient is critically ill, he is citen too weak. to take much interest in meds. They y.'ill he taken apathetically —or, in any case, the nourishment suitable for a seriously ill person does not lend itself to great variety. jWhen, however, the convalescent stage is reached, it is a very difficult matter. Mealtime is a pleasant break in the monotony of the sickroom, and patients on the road to recovery ought, And often do, take a lively interest in the food that is offered. In fact, the recuperation and restoration to norma! health depends in many cases more upon a suitable diet than upon medicines.

Careful cooking and scrupulous cleanliness are a sine qua non, but the way in which the meal is served is of equal importance. A tray of suitable size is spread with a dainty cloth, or upon the tray rests a slab of glass covering a coloured linen /traycloth or piece of lace. Flowers add charm to the equipment, bat a tall vase, containing water, and so easily overturned, is obviously unsuitable. A sjiaiiow bowl containing short-stalked blossoms and no water, is quite a different proposition. The food itself should bg daintily served. Steamed fish looks much more appetising when with a few sprigs of parsley or slices of lemon, oi' a poached, egg is more tempting when placed on a neat round of toast. Fruitis not onlv wholesome, but decorative, and as a rule the doctor is pleased for his convalescent patient to have it at each meal. The water juices of oranges, et?., quench the thirst, and play an im porta nt pan in the restoration to health.