Food for the sick and convalescent should be carefully prepared and daintily served. The attractive appearance has much to do towards tempting a capricious appetite. In severe cases of sickness the physician in charge usually prescribes the diet, and regardless of the wishes or cravings of the patient the doctor's orders should be carried out implicitly. In mild cases of sickness or during convalescence, nutrious and easily digested food is required to bring the body back to its normal condition.

While there is no effort on the part of the patient that would seem to require energy foods, nevertheless the body requirements are almost the same during illness as in health. After a long acute illness a convalescing patient may require more food than when perfectly well in order to bring the body back to its normal condition, and also supply the daily food requirements. If insufficient fuel food is supplied during illness the body will have to draw upon its own reserve which will weaken the patient and make recovery slow.

The foods selected should be easily digested and assimilated in order to place no undue tax upon the system.

Milk in some form, either plain or in combination with cereals, eggs, etc., is one of the most valuable foods for the invalid's tray.

Gruels are easily digested and assimilated but unless taken in quantities will not supply sufficient nutriment. Their chief value is to allay hunger, often imaginary on the part of the patient.

Beef juice has very little fuel value unless taken in quantity. As it is not as palatable as broth or beef tea it is usually served in small portions.

Broths and clear soups contain little nutriment but are relished for their soothing qualities if served hot, and refreshing if served cold. When some thickening medium such as eggs or cereals are added to any of these gruels or broths their food value increases.

Gluten Bread

1 cup water.

1/4 cup lukewarm water.

1/3 cake compressed yeast.

1/2 teaspoon salt. 2 cups gluten flour.

Soak yeast cake in lukewarm water until soft. Scald water and cool to lukewarm, then add yeast; salt, and gradually beat in the flour until dough is too stiff to handle, then knead thoroughly, using more flour if necessary. Be sure the water is only lukewarm otherwise the mixture will be sticky and hard to handle. Shape into a loaf and place in a greased pan. Let stand in a moderately warm place until the loaf doubles in size. Bake about 45 minutes in a hot oven.

Oatmeal Gruel

1/2 cup rolled oats. 1 1/2, cups boiling water.

1/2 teaspoon salt.

Mix ingredients and cook directly over the flame for 5 minutes, then over hot water for one hour. Strain, then reheat, adding milk or cream as desired.

Cornmeal Gruel

2 tablespoons corn meal. 1 tablespoon flour. 1/2 teaspoon salt.

4 tablepoons cold water. 2 cups boiling water.

Mix corn meal flour and salt with the cold water to a smooth paste, then add to the rapidly boiling water, stirring constantly. Cook over a low fire about 2 hours. Dilute to desired consistency with hot milk or cream, then strain.