Never consult the sick about what they shall eat, but notice for yourself what they do and do not like. If you find something that has suited their taste, do not overwhelm them with too constant a repetition of it. Make constant variety. Serve daintily, with the prettiest dishes you have, and remove the tray from the sick-room as soon as the meal is over. If a little blanc mange or pudding is made for an invalid, have it in a little mould by itself. This is much more appetizing than a piece cut from a large pudding.

Menu For Convalescents

Mutton Broth.

Chicken Broth.

White Soup.

Clam Broth.

Raw Oysters.

Stewed Oysters.

Poultry Hash (use dark meat only).

Boiled Chicken.

Raw Tomatoes.

Baked Potatoes.

Stewed Potatoes.


Water Crackers with Jelly.

Toasted Crackers.

Milk Toast.

Dipped Toast.

Milk Cracker Toast.

Menu For Convalescents. (Continued.)

Quail on Toast. Broiled Birds. Beef Sandwiches. Panned Oysters. Scrambled Eggs. Poached Eggs. Boiled Eggs. Baked Omelet. Sweet-Breads. Frogs' Legs. Boiled Rice. Boiled Macaroni. Milan Macaroni. Cereals of all kinds (see Break-fast) . Stewed Celery.

Poor Man's Pudding.


Baked Apples.

Apples Stewed Whole.

Clarified Apples.

Stewed Berries, etc.

Ices and Ice Creams.

Iced Tea.

Lemonade, Orangeade.


Cream Puffs.

Cream Pie.


Blanc Mange.

"Delicacies for Dessert."

Beef For The Sick

The juiciest meat lies on the top of the round, in the large round muscle. Never use fat meat for an invalid. The following ways of preparing beef are contributed by a trained nurse of much experience, at one time head of the Massachusetts Training School for Nurses.

Beef Juice

Lay one pound lean beef cut in thick strips on a gridiron, and hold it over a clear fire for a moment to draw the juice to the surface. Then squeeze the strips in a lemon-squeezer. Add a little salt and give cold, a spoonful or two at a time, in cases of extreme illness. Even infants may take it when they are much reduced. It is very easily assimilated, and much to be preferred to beef tea in serious illnesses. One pound of meat yields about three tablespoonfuls of juice. If preferred hot, heat by setting the cup containing the juice in another of hot water; otherwise it will curdle. This of course is much stronger than beef tea.

Beef Tea

Cut lean beef into small pieces. Pour cold water over it, a little more than to cover it. Let it stand for two hours. Then put into a sauce-pan all together, adding a very little water, cover and simmer very slowly till the juice is all extracted, and the meat like leather. Then salt it slightly and strain.

Beef Tea For Convalescents

1 ounce butter, hot. 1 small onion (minced). 1 pound lean beef.

1 saltspoonful salt. 1 1/2 pints cold water.

Fry the onion in the butter till delicately browned. Add the beef, cut into small pieces, and stir till like thin gravy. Add then the salt and water, and simmer gently for three quarters of an hour. Skim off every particle of fat, if there is any, and serve hot with small squares of toast.