Sec. 27.] 



HYGIENIC. 



435 



SECTION XXVII.-nYGIEXIC.' 



PEEPAEATION OF FOOD FOE THE 6ICK— REMEDIES FOE POISONS, BITES, A.VD 



6TKGS. 



E will not tire the reader with nostrums under this 

 title; we simply ask attention to a very short section 

 uiion matters of ^'reat importance to those who are 

 sufferiiif,', and which come jiroperly under the head 

 of this chapter. All of our readers who liave, 

 while recovering from sickness, asked, "What shall 

 I cat*"' will appreciate all that is said in the next 

 paragraph. 



400. Food for Ihe Sick and DTspepiic— Sickness 

 occurs in every family, and during ci<nvalcscenco 

 the appetite is sometimes so delicate it needs a good 

 deal of pampering. In some families there is alwavs 

 an invalid, who can not cat the every-ilay food of 

 those whose apiictites are strong. To sucli, some of 

 the following hints may be very acceptable, and equally acceptable to some 

 who arc not sick. 



What shall I cat? How orften this rpicstion is a.-kcd by the sick, or ihoso 

 with delicate appetites! Nature demands food, but the apj>etitc doi-s not 

 crave it, and the mind of the feeble invalid can not fix upon anything that 

 he will rcli.sh. 



It may relieve such sufferers to point ont a few suitable articles of food, 

 such as are easily ])repared and usually tempt delicate appetites. 

 Here is one ])ceidiarlv New Englandish : 



" Cut some codfish in bits the size of a ]>oa, and boil it a minute in water 

 to freshen it. I'oui- oil' all the water, and add some cream and a little 

 pepper. 



"Split and toast a Boston cracker, and put the above upon it. Milk and 

 a little butter may be used instead of cream. 



" I lam or smoked beef may be jireparcd in the eamo way. For a variety, 

 beat up an egg and stir it in, instead of cream, or with the cream. 



"These preparations are also good for a relisli for a fiiniily bn-akfust 

 or tea." 



Another exrellent dish for sick or well, and economical withal, is made 

 bv taking a few cakes of ])ilot-bread and soaking them till partially Koft, 

 at'ter breaking them into mouthfuls, in just water enough to be ail abtiorbcil ; 

 then cut a slice of fat salt pork into very small jiieces, fry it crisp, jwur it 

 over tho bread, and heat the whole in a stove or oven, or in a spickr. 



