TABLE TOPICS

Animal food is one of the greatest means by which the pure sentiment of the race is depressed. — Alcott.

An English medical author says, "It is no doubt true that the constant use of animal food disqualifies the mind for literary application. We can scarcely imagine a philosopher living on horse flesh like a Tartar, or on buffalo meat like an Indian , and it is a fact that these tribes appear incapable of civilization until they acquire the habit of using a less stimulating diet, and begin to cultivate the fruits of the earth for their own use. The difference, in the success of Christian missions, between such people and those whose chief sustenance is farinaceous food, is very striking and worthy of especial notice. In the East, and in Polynesia, literature and Chris- tian doctrines are seized upon with avidity. But in vain were the most earnest labors of the best men to introduce reading and writing among the American Indians until they had first been taught to grow corn and to eat bread."

An American gentleman traveling in the East met a Brahmin priest, who refused to shake hands with him for fear of pollution. The reason he assigned was that Americans eat hogs. Said the priest, "Why, I have heard that in America they put hogs' flesh in barrels and eat it after it has been dead six months! Horrible!"

Pork is by no means a favorite food in Scotland. King James is said to have abhorred pork almost as much as he did tobacco. He said, "If I were to give a banquet to the devil, I would provide a loin of pork and a poll of ling, with a pipe of tobacco for digestion!" — Scott.

The Hindu would as soon think of becoming a cannibal as of eating swine's flesh. It is stated that the Indian mutiny so frightful in its results originated in a fear among the Sepoys that they would be forced to eat pork. h. lady in India had an amiising experience which illustrates the Hindu sentiment on the subject of pig. Arriving late at a grand dinner, she and her husband saw the first course being carried in as they went down the hall. A row of khitmutgars was drawn up, waiting to follow the dish into the dining-room, and serve their respective employers ; as a dish of ham was carried by, each man gravely and deliberately spat upon it ! Need- less to say, Mrs. B. and her lord waited for the second course.

Both the ancient Syrians and Egyptians abstained from flesh-eating out of dread and abhorrence, and when the latter would represent any thing as odious or disagree- able by hieroglyphics, they painted a fish.

Yes, Agassiz does recommend authors to eat fish because the phosphorus in it makes brains. So far you are correct. But I cannot help you to a decision about the amount you need to eat — at least with certainty. If the specimen composition you send is about your fair usual average, I should judge that perhaps a couple of whales would be all you would want for the present ; not the largest kind, but simply good, middling-sized whales ! — Mark Twain'' s Letter to a Yoting Author.

^pHERE is no branch of the culinary art which requires more skill than that of preparing- food for the sick and f feeble. The purpose of food at all times is to supply "^"'^ material for repairing the waste which is constantly going on in the vital economy ; and hence it ought always to be chosen Avith reference to its nutritive value. But during ill- ness and convalescence, when the waste is often much greater and the vital powers less active, it is of the utmost importance that the food should be of such a character as will supply the proper nutrition. Nor is this all ; an article of food may contain all the elements of nutrition in such proportions as to render it a wholesome food for those in health, and not be a proper food for the sick, for the reason that its conversion into blood and tissue lays too great a tax upon the digestive organs. Food for the sick should be palatable, nutritious, and easily as- similated. To discriminate as to what food -will supply these requisites, one must possess some knowledge of dietetics and physiolog)-, as well as of the nature of the illness with which the patient is suffering ; and such a knowledge ought to be [41.^ J

FOOD FOR THE SICK. 419

part of the education of every woman, no matter to what class of society she belongs.

There are no special dishes suitable alike for all cases. Hot buttered toast, tea, rich jellies, and other dainties so com- monly served to the sick, are usually the very worst articles of diet of which they could partake. As a general rule, elabor- ate dishes are not suitable.

Well-cooked gruel, a nicely broiled steak, a glass of milk, or some refreshing drink often serve far better than foods which combine a greater variety of ingredients, and require more ex- tensive preparation. The simplest foods are always the best, because the most readily assimilated.

Scrupulous neatness and care in all the minute particulars of the cooking and serving of food for invalids, will add much to its palatableness. The clean napkin on the tray, the bright silver, and dainty china plate, with perhaps a sprig of leaves and flowers beside it, thinly sliced bread, toast or cracker, and the light cup partly filled v/ith hot gruel, are far more appetiz- ing to the invalid than coarse ware, thickly cut bread, and an overflowing cup of gruel, though the cooking may be just as perfect. Anything that suggests excess or weight fatigues the sick. The appearance of milk served in a bowl, water in a mug, beef-tea in a saucer, though seemingly a trivial thing, is often sufficient to remove all desire for food.

So far as practicable, the wants of the patient should be anticipated, and the meal served, a surprise. The capricious appetite of an invalid may sometimes be coaxed by arranging his simple food upon a tray so planned that in the napery and service-ware used, some one particular color predominates, and if this color be selected to accord or harmonize as far as possi- ble with the food allowed, the tout ensemble presents a pleasing fancy, which will tempt the eye, and through its influence, the appetite of the patient. For example : an invalid whose dietary must consist of fruit and grains, might be served to a "purple" dinner, with bill of fare including a fresh, cool bunch of purple grapes, a glass of unfermented grape juice, a saucer of black- berry mush, a plate of nicely toasted wafers, Graham puffs or

420 SCIENCE I\ THE KITCHEN.

zwieback, with stewed prunes or a slice of prune toast, served on dishes decorated with purple. Tie the napkin with a bow of purple ribbon, and place a bunch of purple pansies just within its folds. The monotonous regimen of a poor dyspeptic might be rendered more enjoyable by a " yellow " dinner, in which poached eggs, beaten biscuit, wheat gluten, eggnog, with, perhaps, stewed peaches or an orange, are served on gilt- band china with a spray of goldenrod, a bunch of marigolds, or a water-lily to give an additional charm.

Foods which are ordered to be served hot, should be hot, not merely warm, when they reach the patient. ' To facilitate this, let the dish in which the food is to be served, stand in hot water for a few moments ; take out, wipe dry, turn in the hot food, place on the tray, and serve. An oil stove, alcohol lamp, or a pocket stove is very convenient for warming gruels, broths, and other similar foods, as either can be made ready for use in a moment, and will heat the small quantity of food neces- sary for an invalid in one fourth the time in which it could be accomplished over the range, if necessary to rekindle the fire.

In the preparation of food for the sick, a scrupulously clean dish for cooking is of the first importance. It is a good plan in every household to reserve one or two cooking uten- sils for this purpose, and not be obliged to depend upon those in daily use. Utensils used for the cooking of fruits, vege- tables, meat, etc., unless cleaned with the utmost care, will sometimes impart a sufficiently unpleasant flavor to the food to render it wholly unpalatable to an invalid whose senses are preternaturally acute.

These simple foods, the base of which is usually some one of the grains, play an important part in the dietary for the sick, if properly prepared ; but the sloppy messes sometimes termed gruel, the chief merit of which appears to be that they " are prepared in ten minutes," are scarcely better than nothing at all. Like other dishes prepared from the grains, gruel needs a long, continuous cooking. When done, it should be the very essence

FOOD FOR TMK vSR'K.

Gruel Strainer.

of the grain, possessing all its nutritive qualities, but in such form as io be readily assimilated. For the making of gruels,

as for the cooking of grains for any other l)urpose, the double boiler is the best utensil.

If it is desirable to strain the gruel before serving, have a fine wire strainer of a size to stand conveniently within a large bowl or basin, turn the gruel into this, and rub it through with a wooden or silver spoon, using a second spoon, if neces- sary, to remove that which hangs beneath the sieve. On no account use the first spoon for the latter operation, as by so doing one is apt to get some of the hulls into the gruel aiid destroy its smoothness. When as much of the gruel as possi- ble has been rubbed through the sieve, pour the strained liquid into a clean dish, reheat to boiling, and season as desired before serving. An extension strainer which can be fitted over any sized dish is also serviceable for straining gruels.

Gruels, like all other foods, should be retained in the mouth for proper insalivation, and it is well to eat them with wafers or some hard food, \\'hen solid food is allowed.

Extension Strainer.

Arrowroot Gruel. — Rub a dessertspoonful oi pure arrowroot to a thin paste in two tablespoonfuls of cold water, and stir it into a half pint of boiling water, or, if preferred, a cup and a third of boiling milk, and stir rapidly until thickened and clear. If desired, a little lemon peel for fla- voring may be infused in the water or milk, before adding the arrowroot. Sweeten, if allowed, and serve.

422 . SCIENCE IN THE KITCHEN.

Barley (iruel. — Wash three heaping tablespooiifuls of pearl barley, drop it into a pint of boiling water, and parboil five minutes. Pour this water off and add a quart of fresh boiling water. Let it simmer gently for three hours. Strain, season, and serve. A small piece of lemon rind added to the gruel a half hour before it is done, gives it a very agreeable flavor. Equal quantities of milk and barley gruel make a very nourishing drink ; the milk, however, should not be added to the gruel until needed, as in a warm atmosphere it undergoes quite rapid change, and is likely to ferment. A little lemon juice, with sugar to sweeten to taste, is sometimes preferred as seasoning for barley gruel.

Egg" Cfriiel. — Heat a cup of milk to boiling, and stir into it one well- beaten egg mixed with one fourth cup of cold milk. Stir constantly for a few minutes till thickened, but do not allow it to boil again. Season with a little salt, or if preferred and allowed, a little loaf sugar.

Egg GiMiel ^0. 2. — Boil the yolks of three eggs until dry and meal}', mash perfectly smooth, then add a cup of boiling milk. Season with salt, and serve.

Farina (Tniel. — Moisten two tablespoonfuls of farina with a very little cold milk, and stir it into a cupful of boiling water. Boil until it thickens, add a cupful of new milk, turn into a double boiler, and cook again for twenty or thirt}' minutes. Strain if necessary, season with salt or sugar, and serve.

Flonr Gfruel. — Rub one heaping tablespoonful of whole-wheat flour to a thin paste with three tablespoonfuls of cold milk, and stir it into a pint of boiling milk. Cook for ten or twelve minutes. Season with salt, strain if necessary, and while hot, stir in the beaten white of one egg. The egg may be omitted if preferred ; or the yolk of the egg and a little sugar may be used instead, if the patient's condition will allow it.

Gluten Grnel. — Stir two and one half tablespoonfuls of the wheat glu- ten prepared^by the Sanitarium Food Co., Battle Creek, Mich., into a pint of boiling milk ; boil until thickened, when it is ready to serve.

Grlnten Gfruel IVo. 2. — Into a pint of boiling water stir three heaping tablespoonfuls of the prepared gluten. Boil until thickened, and add a half cup of thin cream.

Gluten Cream.— Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of wheat gluten. When thickened, it is ready to serve.

Gluten Meal Gruel.— Into a cup and a half of boiling water stir four tablespoonfuls of gluten meal (prepared by the Sanitarium Food Co.), let it boil for a moment, add six tablespoonfuls of rather thin, sweet cream, and serve.

Graham Gruel. — Heat three cups of water in the inner dish of a double boiler, and when vigorously boiling stir into it carefully, a little at a

KOOn IX) R THE SICK. 423

time, so as not to check the boihnj;, one scant cup of Graham flour which has been rubbed perfectl}' smooth in a cup of warm, not hot, water. Stir until thickened, then place in the outer boiler and cook for an hour or longer. When done, strain if necessary, season with salt if desired, and a half cup of sweet cream.

Grraham Grits Gruel. — Cook three heaping tablespoonfuls of Graham grits in^ a quart of boiling water, as directed in the chapter on Grains, for three hours. Turn through a soup strainer to remove any lumps, season with half a cup of cream, and salt if desired. Well cooked Graham grits may be made into gruel by thinning with water or milk, straining and seasoning as above.

Gfniel of Prepared Flour. — Knead a pint of flour with water into a ball, and tie firmly in a linen cloth ; put it into a granite-ware basin or kettle, cover with boiling water, and boil slowly, replenishing with boiling water as needed, for twelve hours. Put it before the fire to dry. Afterward remove the cloth, and also a thick skin which will have formed over the ball. Dry the interior again. When needed for use, rub a tablespoonful of the prepared flour smooth with three spoonfuls of cold milk, and stir it into a pint of boiling milk. Cook from three to five minutes. Season with salt if desired.

Indian Meal Gruel. — Make a thin paste of one teaspoonful of flour, two tablespoonfuls of best cornmeal, and a little water. Stir this into a quart of boiling water, or milk and water in equal proportions, as pre- ferred. Boil imtil the meal has set, stirring constantly ; then turn into a double boiler and cook for an hour and a half or two hours. Season with salt, and strain. If too thick, thin with milk or cream.

Lemon Oatmeal Gruel. — The United States Dispensary recommends the following method of preparing oatmeal gruel for fever patients : "Rub one heaping tablespoonful of fine oatmeal smooth in a little cold water ; stir this into three pints of boiling water. Cook until the quan- tity is reduced to two pints ; then strain, and let it cool and settle. When it is quite cold, pour the clear gruel from the sediment, add the juice of a lemon, and sugar to sweeten slightly. If desirable to serve it warm, reheat before adding the lemon juice." Freshly cooked oatmeal may be thinned with boiling water, strained and seasoned in the same manner.

Milk Oatmeal Grnel. — Take a pint of milk and one of water, and heat to boiling. Stir in three heaping tablespoonfuls of oatmeal, and cook in a double boiler for two or three hours.

Milk Porridge. — Take one pint of milk and the same quantity of water, and heat to boiling. Stir in two heaping tablespoonfuls of corn- meal or Graham grits, boil, stirring continuously, until the meal has set,

424 SCIKNCE TN THE KITCHF.N.

then turn into a double boiler and cook for two hours or longer. Season with salt, and a tablespoonfnl of sweet cream if allowed.

Oatmeal Grnel. — Into one quart of boiling water stir two heaping tablespoonfuls of fine oatmeal ; let it boil until it thickens, stirring all the time ; then turn into a double boiler and cook for three and a half or four hours. Strain before serving. A little cream may also be added, imless contra-indicated by the patient's condition.

Oatmeal Gruel No. 2. — Pound one half cup of coarse oatmeal until it is mealy. The easiest way to do this is to tie the oatmeal in a coarse cloth and pound it with a wooden mallet. Put it in a pint bowl, and fill the bowl with cold water. Stir briskly for a few moments until the water is white, then allow the meal to settle. Pour off the water, being careful to get none of the sediment. Fill the bowl a second time with cold water, stir thoroughly, let settle, and pour off the water as before. Do this the third time. Boil the liquid one half hour, strain, and serve hot. If very thick, a little cream or milk may be added.

Oatmeal Grwel No. 3. — Add to one cup of well-cooked oatmeal while hot two cups of hot milk, or one cup of hot milk and one of hot water. Beat all thoroughly together, add a little salt if desired, strain, and serve.

Peptonized Grluten Crrnel. — Prepare the gruel as directed for Gluten Gruel No. i. Strain if needed, cool to lukewarm, and turn it into a pitcher, which place in a dish containing hot water even in depth with the gruel in the pitcher ; add the peptonizing fluid or powder, stir well, and let it stand in the hot water bath for ten minutes. The temperature must not be allowed to rise over 130°. Put into a clean dish and serve at once, or place on ice till needed. Other well-cooked gruels may be peptonized in the same way.

Raisin Gruel. — Stone and quarter two dozen raisins and boil them twenty minutes in a small quantity of water. When the water has nearly boiled away, add two cups of new milk. When the milk is boiling, add one heaping tablespoonfnl of Graham or whole-wheat flour which has been rubbed to a thin paste with a little cold milk. Boil until thickened, stir- ring all the time ; then turn into a double boiler and cook for twenty min- utes or half an hour. Season with salt and serve.

Rice Water. — Wash half a cup of rice very thoroughly in several waters. Put it into a saucepan with three cups of cold water and boil for half an hour. Strain off the rice water, season with salt if desired, and serve.

FOOD FOR THE SICK. 425