ast is a very good thing for
most sick people, and should be browned very slowly in order that it may
be dried through. It is then partially digested. It is best eaten dry.

Broths and soups are much used; oyster soup may be given, as well as
gruel made of oatmeal or barley. Soups made of vegetables must be
strained and served according to the doctor's orders.

Scraped beef is very nutritious, and is served raw between slices of
bread and butter. Baked and broiled fish are nice, and generally
relished by sick people.

Soft boiled and scrambled eggs are quite safe to give, as a rule.

If potatoes are liked, have them baked. Other vegetables may be given,
but it is always best to consult the physician before serving things
about which one is doubtful. Food that will not be harmful in some cases
may be decidedly so in others. Generally, it is best to avoid fried and
warmed-over meats, and pork should not be served to the sick.

Avoid unripe or overripe fruit. In serving oranges, remove the tough
part and give only the juice. Baked and stewed apples are to be
recommended; sometimes baked custard, and rice or other puddings. If any
stewed berries are to be used, be sure to strain them.

Coffee is good to use moderately in malarial troubles, and tea, not very
strong, may be used sparingly when the heart is not affected. Milk, when
it agrees with the patient, may be given. Lemonade and lemon water ice
are very refreshing and will often be taken when other drinks do not
seem tempting.

DEFINITIONS OF SOME FOREIGN AND OTHER TERMS.

A la, au, aux. With or dressed in a certain style.

Allemande (a la). In German style.

Americaine (a la). In American style.

Asperges. Asparagus.

Au gratin. With browned crumbs.

Bannocks. Scotch cakes made of barley or oatmeal.

Basil. A pot herb.

Bay leaves. Leaves from a species of laurel.

Bearnaise (a la). In Swiss style.

Bechamel (a la). With sauce made of chicken stock and milk or cream.

Beignet. Fritter.

Beurre noir. Black butter.

Biscuit glace. Small cakes of ice cream.

Bisque. A soup, generally made of shell fish; or an ice cream to which
is added finely chopped nuts.

Blanch (to). To whiten.

Boeuf braise. Braised beef.

Boeuf a la jardiniere. Braised beef with vegetables.

Bouchees. Mouthful. Small patties.

Bouquet of herbs. A sprig each of thyme, savory, marjoram and parsley.

Bourgeoise (a la). In family style.

Cafe noir. Black coff