Sick And Convalescent

NURSING the sick is a duty that requires intelligence and patience. Few sick persons retain the cheerfulness that characterized them while well, and in dealing with their little whims, the tenderest forbearance should be exercised. Affection softens the touch and makes unpalatable potions endurable. In a sick room a clean and wholesome dress is ever called into use. Perfect cleanliness of hands and nails is imperative. A cheerful spirit is the best medicine of all.

Never ask a patient what he would like to eat, but surprise him or her with something delicately prepared, for one who is really sick never has an appetite and has no choice. Permit little or no company in the sick room. Caution is to be observed regarding remarks about the sick in their "presence. Have the room well ventilated from the top, but avoid draughts or a cold room. These few hints are not given for professional nurses, but to aid a family to take charge of their own sick, sensibly and conscientiously. Prof. R.

Teach The Boys And Girls To Make Their Own Candy.

Teach The Boys And Girls To Make Their Own Candy.

And yet we check and chide With rules of so called wisdom, till they grow.

The airy angels as they float about us, The same tame slaves to custom and the world. - Mrs. Osgood.

1. Stanley's Fudges.

2. Miss Parloa's Chocolate Creams.

3. Edwin's Ribbon Candy.

4. Fancy Bon Bon Basket.

5. Palmer's Pineapple Glace.

6. Janet's Peppermint Drops.

7. Ethel's Candied Cherries.

8. Crystallized Lemon. (Southern Recipe).

Goodies For The Lunch Box And How To Make Them.

Goodies For The Lunch Box And How To Make Them.

1. Greenacre Hermits. (See Page 269).

2. Elsie's Cocoanut Cookies. (See Page 270).

3. Nut Macaroons - French Recipe. (See Page 362).

4. Unsurpassed Raisin Pies. (See Page 219).

5. Mrs. Payne's Canadian Coffee Cake.

Preparation Of Food For The Sick And Convalescent

It is extremely difficult to know exactly what diet to give to sick persons; very often a slight error in diet will bring on a fatal result.

When any article of food causes increased action of the heart, quickness of the pulse, headache, or pains in the stomach or bowels, it is then an indication that such food is injurious. The patient should not be urged to eat; he is better able to tell what he wishes than any one else. If he craves for any particular thing, as a general thing it will do him good.

When the patient is recovering from disease, but is still weak, though gradually regaining strength, strict attention should be given to the diet. In regard to the kinds of food which may be allowed, it should be remembered that first of all, it must be light and nutritious. Milk is probably as easy of digestion as any other substance; it may be given at all times during the sickness and convalescence without injury; it should, however, not be used except when drawn immediately from the cow. After the cream has formed, it is indigestible. Eggs broken in hot water and slightly cooked may also be allowed. Boiled rice is easy of digestion, and beef tea, mutton broth and chicken are useful in convalescence. Fruits are sometimes very beneficial, and at other times very hurtful. In fever, the juice of ripe oranges will be extremely grateful; the pulpy part should be rejected. Grapes may also be allowed, being careful not to swallow the seeds or skin. Lemon juice, lemonade, strawberries which have their juice bruised out and strained, may also be allowed. Hot water poured upon bruised tamarinds, peaches, etc., and allowed to stand until cold, will be beneficial. Toast water may be used as a drink. Cold water may be taken at all times with benefit, if it causes no distressing symptoms. Rice water, barley water and apple water are all good drinks. Boiled fish is generally easy of digestion, as well as oyster broth. As a general rule, all shell fish should be forbidden. Vegetables, such as boiled potatoes, boiled beets, and boiled onions, may be eaten without harm; they should, however, be boiled in two waters until quite soft. Prof. R.

Barley Coffee

Roast barley until well brown and boil a tablespoonful of it in a pint of water for five minutes; strain and add a little sugar, if desired. A nourishing drink toward the close of fever and during convalescence.

M. H. O.

Oatmeal Coffee

Mix common oatmeal and water to form cake; bake and brown it, powder it, and boil in water five minutes. Good for checking obstinate vomiting, especially in cholera morbus. J. Pollock.

Cracked Or Rolled Wheat

In two quarts of boiling water, stir one pint of cracked wheat. One-half teaspoonful of salt. Use a farina boiler or double kettle, and cook three hours without stirring. When done, mold in dishes. Eat hot or cold with fruit sauce, or cream and sugar. Excellent in constipation or biliousness. The rolled wheat is preferable. Not being able to procure it ready prepared one can crack wheat in an ordinary coffee mill. J. I.

A Refreshing Drink In Fevers

Put a little sage, two sprigs of balm and a little sorrel into a stone jug; peel a small lemon, slice it, and put in together with a small piece of the rind; then pour in three pints of boiling water, sweeten and cover it close. G. O. V.

Milk Punch

Sweeten the milk well and add two tablespoonfuls of brandy to every cupful of milk; stir well and serve with ice. H. O.

Egg-Nog

Scald one pint of new milk (but do not boil it), take three eggs, beat to a froth with one-fourth of a cupful of sugar, add one-half gill of best brandy and one tablespoonful of rum and a little nutmeg; when this is thoroughly beaten add the scalded milk. M. A. Y.