eadily
assimilated.

Scrupulous neatness and care in all the minute particulars of the
cooking and serving of food for invalids, will add much to its
palatableness. The clean napkin on the tray, the bright silver, and
dainty china plate, with perhaps a sprig of leaves and flowers beside
it, thinly sliced bread, toast or cracker, and the light cup partly
filled with hot gruel, are far more appetizing to the invalid than
coarse ware, thickly cut bread, and an overflowing cup of gruel, though
the cooking may be just as perfect. Anything that suggests excess or
weight fatigues the sick. The appearance of milk served in a bowl, water
in a mug, beef-tea in a saucer, though seemingly a trivial thing, is
often sufficient to remove all desire for food.

So far as practicable, the wants of the patient should be anticipated,
and the meal served, a surprise. The capricious appetite of an invalid
may sometimes be coaxed by arranging his simple food upon a tray so
planned that in the napery and service-ware used, some one particular
color predominates, and if this color be selected to accord or harmonize
as far as possible with the food allowed, the _tout ensemble_ presents a
pleasing fancy, which will tempt the eye, and through its influence, the
appetite of the patient. For example: an invalid whose dietary must
consist of fruit and grains, might be served to a "purple" dinner, with
bill of fare including a fresh, cool bunch of purple grapes, a glass of
unfermented grape juice, a saucer of blackberry mush, a plate of nicely
toasted wafers, Graham puffs or zwieback, with stewed prunes, or a
slice of prune toast served on dishes decorated with purple. Tie the
napkin with a bow of purple ribbon, and place a bunch of purple pansies
just within its folds. The monotonous regimen of a poor dyspeptic which
poached eggs, beaten biscuit, wheat gluten, eggnog, with, perhaps,
stewed peaches or an orange, are served on gilt-band china with a spray
of goldenrod, a bunch of marigolds, or a water-lily to give an
additional charm.

Foods which are ordered to be served hot, should be _hot,_ not merely
warm, when they reach the patient. To facilitate this, let the dish in
which the food is to be served, stand in hot water for a few moments;
take out, wipe dry, turn in the hot food, place on the tray, and serve.
An oil stove, alcohol lamp, or a pocket stove is very convenient for
warming gruels, broths and other similar foods, as either can be made