Foods and drinks for the sick,

Foods and drinks for the sick,

In the case of severe or prolonged illness, when the disease. taxes the system to such an extent that it requires. enough and abundant nutrition to repair its ravages,

So the treated food class will be. found useful in this article. While the diet should be nutritious, it shouldn't be enough. It should be easy to digest and the system should be able to provide its nutrition immediately.

These needs seem to be, met by semi-liquid foods, and. since they can be, used hot or cold, and can also be, stimulated and nutritious by adding a little alcohol.

so they can be, selected to meet different conditions of weakness, fatigue, or fever. When using these foods, it should be. kept in mind the fact that, unless there is a reason to use. the cold on the well-being of the patient, they will best meet the general goals of nutrition when warm.

The base of all litter is a flour grill, which is, made from. either water or milk, which is, made from milk, while both are, digested. In cold weather, some grooves can be, made and placed in a cool place, and parts of it can be, heated and used as needed.

When gruel enters the diet on a large scale, it. acceptance by the patient will increase by changing the taste or. spice used in its preparation. Thus, if a quantity is. clarified, it can be, given sweet and different flavors as it is. heated for quick use.

Cold wine codel (a nutritious, digestive, and stimulating. diet is useful in all diseases

where starch and alcohol are not objectionable). Cook. a tablespoon of flour by mixing half a pint of cold milk or water and mixing it with a paint and half boiling milk or water. Add a surface teaspoon of salt, and let it warm for five minutes while stirring to avoid burning.

Add an egg, a glass of good wine, and sugar and gems to the patient's palate.

Hot wine caudal (generally better than cold caudal, and. useful in the same physical condition as indicated in the previous recipe). Heat half a pint. Beat a raw egg yolk in cream with two tablespoons of greasy sugar.

Hit the egg white with hard foam. When the grill is. hot, sprinkle a glass of good sherry or Madeira wine in egg yolk. and sugar, stir a hot grill in it, and then add the egg-beaten white. Work very, and serve the caudal hot.

Cream caudal (valuable food with the previous two. models, useful in similar physiological conditions). Add a glass of. good wine, a dessert cream, a tablespoon of nooo, or any good. drink to a paint hot and sugar according to the patient's taste. Use hot or cold, but hot.

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In disease situations where a liquid diet is more suitable. for the patient than a semi-liquid character, milk, Irish or. Icelandic moss and chocolate are valuable foods.

Especially this is the case with any pre-prescription of chocolate, which is nutritious. While using these drinks, the facts. should

be kept in mind that overheated beverages reduce. body temperature by producing sweat,

While very cold drinks are suitable for. checking it out to cause more or less damage, sometimes in important parts. So hot drinks are. preferred either too hot or too cold.

One.

When cold drinks have a natural desire in the. state of fever, frequent use of small pieces of ice can relieve severe thirst.

Get a sense of freshness not to be. obtained from large drinks of iced water, the moderate use of which is never. appropriate, even in healthy conditions.

Almond milk (a nutritious beverage, useful in most cases of illness). Pour a quarter of boiling water on a quarter pound of shelled almonds, and when the skin softens

So rub them with a clean towel. In this way, put. almonds in a mortar and add three or four drops of milk. at a time and add four or five drops, as almonds are being beaten a quarter. a pound of almonds will must about one tablespoon of milk. When almonds become thin

So add one painted milk, two teaspoons of sugar, and one. teaspoon of salt, and a yellow peel of lemon and keep the milk boiling on the fire. In the meantime, sprinkle three eggs, and sift the almond milk into them,

Stir the mixture as the milk has tension. Return it to the. water, top of the fire, stirring it immediately until it starts to thicken. Then get it out of the fire immediately, sift it, and use it.

Barley milk (a soft, refreshing, and nutritious. beverage, which is useful in fever and gastrointestinal inflammation)

Wash four ounces of pearls in cold water until the water is clean. Place it on top of the fire in a double kettle with a quarter of milk and a teaspoon of salt, and boil it until then.

Until the milk is. reduced by half. After this, strain the milk and sweeten it according to the taste of the patient. Barley can be. used as a meal by adding a glass of wine and a little sugar.

Irish moose water (a light, nutritious drink, best in fever and cold). Wash half an ounce of moss in cold water.

Then add two pints of cold water, a tablespoon of. sugar, and an inch stick of cinnamon and boil it until it becomes as thick as cream. Sift it, add more sugar if you want, and use when heated. The yellow peel of lemon can taste in place of cinnamon.

Iceland mousse chocolate (a very nutritious beverage, usable when abundant nutrients are. needed).

Then put it on top of the fire and boil it in one pint of water. Grind an ounce of chocolate, mix it with half a cup. of cold milk, stir it in a pint of boiling milk, and simmer it for five minutes. Then add it to the boiling moss, sift them together,

Sweeten them according to the patient's taste, and use the drink hot.

Tasteless medicines. An old colored man saw a signboard in a drugstore that read "Bay"

Individual work and health. But I would also like. to say that the responsibility to know and do health work is, above. all, an individual responsibility. It is the part of the individual that gives the work of health reform its role and its strength.

Bend your lungs to the desired thickness and. size, wash well enough with water, but not enough to drip, and place. it between a large newspaper layer, with the edges of the paper lap placed well above the fabric,

So that the steam does not get any vent. In this way, put it on the stove or register, and in a moment steam is. generated from the bottom surface and penetrates the whole fabric. to heat it to the desired temperature.