may be eaten. Such foods as the following are included
in so-called invalid foods: Milk, milk soups, eggs, raw and soft-cooked,
rennet, custards, ice creams, albumin water, well cooked cereals,
gruels, broths, toasts, milk toast, jellies made with gelatine, such as
lemon and wine jelly; macaroni, spaghetti, well-cooked bread (never
fresh bread), tea, coffee, cocoa.

Sick people should have their meals as regularly as possible, at regular
hours and promptly and attractively served. The tray, the dishes, the
tray-cloth, should be spotlessly clean, and the tray should not be
over-loaded with dishes or food. If it is necessary to bring all the
food for a meal to the room on the tray at once in order to save steps,
remove some of it, perhaps the dessert, until the patient is ready for
it.

Before leaving the room to prepare the tray, arrange everything so that
the patient may eat the food as soon as it is brought. As a rule it is
better for the sick member of the family to have her meals served before
the family sits down to the table, so that she may have her food fresh
and hot, and not get tired waiting.

Try to have food that the patient likes, if possible. If she does not
like what may be served her, it may be served so attractively that her
appetite may be tempted.

All food should be tasted before serving. Serve hot food hot, and cold
food cold.

Milk is the most nourishing of liquid foods. If it is to be heated, do
not let it boil. Always take the chill off milk served to children.

Generally speaking, cooked food is better than uncooked, even fruits.
Baked apples or apple sauce, for example, are safer to give the sick
than raw apples.

Toast is better than bread. Toast upon which the butter has melted
should not be given to a sick person. Have the toast hot, and butter
each mouthful as eaten. Bread should be at least one day old before
being given to a sick person. Hot breads, such as fresh rolls and
biscuits, are not good foods for ill people. Fried foods should be kept
from invalids and children.

The best way to prepare a potato for an invalid is to bake it. It should
be served when it is light and mealy, and never after it has become
soggy.

The best way of cooking meat is to broil it, having the outside well
browned, and the inside soft and juicy, never dry and hard.

A Tray for Liquid and Soft Food

The tray should be large enough to hold two glasses or a cup and saucer
and a glass, as well as