- FOR THE SICK.
- * *
DISHES for invalids should be served in the daintiest and most attractive way ; never send more than a supply for one meal ; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite.
When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen and makes the milk very constipating; then, if the patient should be al- ready constipated, care should be taken not to heat the milk above the boiling point.
The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from illness can partake of a little piece of roast mutton, chicken, rabbit, game, fish, simply dressed, and simple puddings are all light food and easily digested. A mutton chop, nicely cut, trimmed and broiled, is a dish that is often in- viting to an invalid. As a rule, an invalid will be more likely to enjoy any preparation sent to him if it is served in small delicate pieces. As there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to give more than a small va- riety of them. Pudding can be made of prepared barley, or tapioca, well soaked before boiling, with an egg added, and a change can be made of light puddings by mixing up some stewed fruit with the pud- dings before baking ; a bread pudding from stale bread crumbs, and a tiny cup-custard, boiled in a small basin or cup ; also various drinks, such as milk punch, wine, whey, apple-toddy, and various other nour- ishing drinks.
BEEFSTEAK AND MUTTON CHOPS.
SELECT the tenderest cuts and broil over a clear, hot fire. Let the steak be rare, the chops well done. Salt and pepper, lay between two