Nothing but the best of cooking should be served to the sick.

First

The greatest care should be taken in selecting the best materials.

Second

The greatest care should be taken in cooking them.

Third

The food should be served on the daintiest of china and glass, and the freshest of linen.

Fourth

Those whose profession it is to care for the sick are not competent to cook for them until they have had thorough instruction in the art by a professional teacher. Cooking should be an important adjunct of nurse training. A very great deal depends upon the patient being properly nourished during convalescence, and if the food is not well cooked it can not easily be digested, the materials are spoiled, and the result of nourishing the patient is not obtained. Cooking eggs in various ways, broiling (see broiled steak), bread making, soups, fancy dishes and ices are found in the book.

How To Make Toast

Select bread that is fully twelve hours old (if newer bread has to be used, cut in thin slices and set in the oven to dry out the moisture before toasting; if moist bread is used to toast, the inside will be soft and indigestible), cut in thin slices, cut off the crust unless preferred on, toast slowly a delicate brown on both sides, butter while warm, and serve only while it is fresh.

Cream For Cream Toast

Scald one cup of milk in the double boiler; melt in a sauce pan two tablespoonfuls of butter; when melted stir into it two tablespoonfuls of sifted flour (level), pour onto it a little of the hot milk, stirring until smooth, then the rest of the milk; turn all back in the double boiler and cook ten minutes. This way the flour is thoroughly cooked, and if well stirred can not be lumpy.

How To Make Tea

Use only freshly boiled water. Scald the teapot.

Put the dry tea into a strainer and let the cold water run through to wash out the dust. Put the tea in the teapot, pour the boiling water over it; set on the back of the stove to steep five minutes. Pour the tea from the grounds into a hot pot and serve at once. The amount of tea to be used depends upon the strength required.

Cocoa

Heat two cups of milk in the double boiler; when scalded add two tablespoonfuls of cocoa, one of sugar and a few grains of salt. Dissolve the cocoa, sugar and salt in a little boiling water, stir into the hot milk, cook for fifteen minutes, beat with the Dover beater for a minute and serve at once.

How To Cook An Egg In The Shell

If the egg is to be served soft in the shell (the white cooked and the yolk soft), place the egg in a 13 sauce pan, cover with, water that has come to the boil, set on the back of the stove for ten minutes (where it won't boil), or cover the egg with cold water, place on the front of the stove and allow it to just reach the boiling point; remove from the water at once. Eggs cooked in this way are easily digested; the white is of a jelly-like consistency, not hard and horny as when boiled. To cook the egg hard, let remain in the water longer.