A few directions regarding the preparation of food for the sick appear to be appropriate. The changes brought on artificially in raw food material have the following objects in view: (1) cleanliness and asepsis; (2) increasing the digestibility; (3) removal of indigestible or inappropriate material; (4) preserving or diminishing some of the ingredients contained in the foods. All these aims are accomplished by mechanical, thermic, and chemical measures (washing, peeling, pounding, boiling, steaming, broiling, frying, etc.), which are well known to every person accustomed to the kitchen management for every day life. For the sick the same principles prevail. They must, however, be applied with greater precision, and with due regard to the special case. A new feature here is the proper mixing of the food so that the nutritive value is enhanced, without much change in the bulk of the aliment.

In the following a short description of the preparation of foods commonly used in the diet of the sick will be given. Simplicity, cleanliness, and attractiveness must form the basis of each dish furnished to the patient.

1. Egg Albumen Water

The white of one raw egg is well beaten with about 100 cc. (6 1/2 to 7 tablespoonfuls) of cool water, strained over a piece of cheese cloth and seasoned either with a trace of common table salt or some sugar.

2. Gruels Or Decoctions Of Cereals

A heaping tablespoonful of washed, prepared or pearl barley (rice, arrowroot, or oatmeal) is put into a saucepan and a quart of boiling water and a pinch of salt added. Stir and boil until it has evaporated to about 2/3 of a quart, then strain through fine cheese cloth. It can be flavored with lemon rind while boiling.

3. Almond Milk

Thirty grams. (Si) of sweet almonds and 2 bitter almonds are left in cold water over night and peeled. The almonds are then pounded thoroughly in a mortar and mixed up with half a pint of warm water or warm milk. The mixture is left standing for 2 hours, strained and pressed out well through a piece of cheese cloth.

4. Meat Juice (After Wiel)

Fat-free meat is cut into cubes of 1/2 inch each, wrapped in coarse linen and subjected to the work of a press machine. The juice can be given as it is or mixed with tepid bouillon. Valentine's beef juice is a good ready preparation of meat juice and can be used instead of the fresh product, if more convenient.

5. Beef Juice (After Cautley)

(a) Cut up some rump steak or undercut of the sirloin of beef into pieces which will fit into a lemon squeezer. It is better to use a proper meat press. Broil the meat rapidly on a hot fire or in a frying pan, on both sides, to keep in the juice. Forcibly express the juice with slow pressure. Season with salt and other condiments if necessary, and give it warm, in a colored glass or mixed with other foods.

(b) Chop up finely or scrape with a fork or meat scraper to separate the connective tissue, lean beef and put it in a jar or cup, with a pinch of salt and enough cold water to cover it. Allow it to stand from one to six hours and then squeeze well through coarse muslin. It may be given alone or mixed with other foods, warm or cold, but not hot. It should be warmed by heating in a double boiler.

6. Beef-Tea

Half a pound of fat-free meat is cut into small cubes and put into a fruit jar or flask with wide opening and closed. Place the vessel into warm water and parboil for about half an hour. Pour off the juice which is ready for use.

7. Meat Broth Or Bouillon

One pound of lean meat is cut into small pieces and put into a pot containing about 3 quarts of cold water. The pot is well covered and heated to boiling then kept boiling for 3-4 hours. A few bones and vegetable herbs may be added before boiling to give the broth a better taste. The broth is poured off and used clear without the meat.

8. Soups With Cereals

Knorr's barley, or oatmeal, or pea flour is stirred up first with cold bouillon to a thin mass, then poured into boiling meat broth and left boiling for 1-2 hours. About one tablespoonful of the flour is enough for one plate of soup. Before serving the yolk of one raw egg may be added to the soup, which increases the nutritive value.

9. Kumyss

Dissolve 1/4 of a Fleischmann yeast cake in about a tablespoonful of lukewarm water by stirring. Pour this into a quart of lukewarm milk, add 1 1/2 tablespoonfuls of sugar, and shake thoroughly. Then fill bottles with this mixture and close them airtight. Keep them for six hours in a warm room; then put them on ice, and serve the following day.

10. Junket

Heat half a pint of milk in a can to body temperature, add 1-2 teaspoonfuls of essence of pepsin or 1/4 junket tablet and stir gently; then let the can stand in a bowl with warm water for about 1/2 an hour, when the milk curdles. Serve with sugar and nutmeg.

11. Whey

Curdle milk in the same manner as in preparing junket, then strain through a cheese cloth. Serve cool.

12. Milk Punch

Two-thirds of a glassful of milk; one to 2 teaspoonfuls of sugar, one raw egg; one tablespoonful of sherry or a 1/2 tablespoonful of brandy; nutmeg.

Separate egg and beat the yolk until very light with sugar, add the white, beaten stiff, then the brandy and the milk. Shake well and add the nutmeg. Serve hot or lukewarm.

13. Egg Nog

Beat the yolk of one egg, add one tablespoonful of sugar, and beat until light. Add half a glassful of milk.

Beat the white of the egg and fold it in lightly. Add 1/2 a teaspoonful of vanilla, some grated nutmeg or one tablespoonful of lemon juice. Shake and serve.

14. Custard

One pint scalded milk, 4 table-spoonfuls sugar, one tablespoonful cornstarch, 1/4 teaspoonful salt, 1/2 teaspoonful flavoring, one egg or 2 yolks.

Mix sugar, cornstarch and salt; add egg slightly beaten, then the milk, stirring constantly. Cook in double boiler until mixture thickens slightly. Strain, cool and flavor.