One of the first considerations in caring for an invalid is the ventilation of the sick room. Care must be taken that the air is not vitiated by anything in the room, such as a kerosene lamp, wilted cut flowers, soiled clothing, etc. The bed should be so arranged as to avoid a draft—especially when airing the room. If the room is too small to allow this, a very good way to protect the patient is to raise an umbrella and place it over the head and shoulders; over this put a blanket while the room is being aired; allowing it to remain until the room has reached the desired temperature again. Never turn the wick of a lamp below the point of free combustion in the room of either sick or well, as the odor is not only disagreeable but injurious.

One of the most important essentials in a sick room is perfect cleanliness of the room, the bed linen and clothing of the patient. Never air or dry cloths or garments in the sick room. Cover the broom with a damp flannel cloth in sweeping, so as to avoid noise and prevent the dust from rising. Avoid noise in placing coal on the fire by putting the coal in a paper bag, placing bag and all upon the fire. Do not allow loud talking or discussion in the sick room; neither is whispering desirable, as it is apt to irritate the patient. Do not consult the patient about the food, but see that tempting, wholesome varieties are provided, in accordance with the doctor's orders concerning the diet. Serve food in small quantities, and either hot or cold, as the article may require. A warm dish which should be hot, and a tepid drink, or food, which should be cold, is one of the most objectionable and unappetizing forms of serving food. Do not allow fresh fruit, which is intended for the patient, to remain in the sick room, but keep in a cool place and serve when needed. Never visit a sick room when in a violent perspiration or with an empty stomach, as the system at that time is more susceptible to contagion.

One of the most important qualifications in a nurse is a thorough knowledge of the nature, use and digestibility, as well as the best methods of preparing the different kinds of food, so as to adapt them to the different forms of disease. In some cases, when the system has been overtaxed, either mentally or physically, a complete rest is necessary, and the diet should be food which merely satisfies the hunger—neither stimulating nor especially nourishing. Such foods come under the head of gruels, soups, jellies, fruit and drinks. On the other hand when a patient has become wasted from a long continued illness and requires building up, more nourishment is required to supply the waste. In some cases the food must be given in concentrated form. Milk is one of the most valuable foods in this class; sometimes it requires the addition of a little pepsin in order to facilitate digestion; sometimes the addition of a pinch of salt makes milk not only more agreeable to the patient, but aids digestion. Eggs, either lightly boiled or in egg-nog, are easily digested and very nourishing. Meat and milk soups, farina and oatmeal gruel, port wine jelly, albumen and milk (which is the white of egg and milk shaken together), and in some cases a bit of carefully broiled steak or chop, with dry toast, are suitable foods for this class of patient. In convalescence, any well cooked, easily digested food may be given. Fried food, rich puddings and pastry must be carefully avoided.

People with consumptive tendencies should eat wholesome, easily digested food, with plenty of fat, such as cream, butter, fat of bacon and of roast beef, mutton, olive oil, salads, cornmeal and cereals, and take plenty of outdoor exercise. Soups which have in them cream or milk are better for invalids than those containing a greater amount of gelatine. A few simple recipes are given, which are suitable for invalids.

Barley Water.—Take 2 ounces of pearl barley and wash well with cold water at least 2 or 3 times. Put into a saucepan with 1-1/2 pint of water, and allow it to boil for 20 minutes closely covered. Strain and sweeten, and flavor with lemon juice; a little lemon peel may be added while boiling if desired.

Apple Water.—Take 2 or 3 tart apples. After baking, put them in a bowl and pour over them 1 cup of boiling water, strain and sweeten to taste; serve when cold.

Flax Seed Tea.—One-half cupful of flax seed—which has been carefully washed in cold water—to 1 quart of boiling water; boil slowly 30 minutes, move to the back of the stove and allow it to remain 10 or 15 minutes longer. Strain, and flavor to taste with lemon juice and sugar.

Lemonade.—Slice 1 lemon, add 1 tablespoonful of sugar, press the lemon and sugar, add 1 cup of boiling water. Strain and serve hot or cold as required.

Orange Water.—Made the same as lemonade.

Beef Juice is prepared by broiling until the meat is heated through, then placing it in a lemon squeezer and pressing until all the juice is extracted. Heat until warm enough to be palatable, add a little salt, and by way of variety it may be poured over a slice of hot dry toast.

Beef Tea.—Cut juicy pieces of steak—the round steak is the best—into small pieces, cover with cold water and heat gradually to 160 F. Allow it to remain at this temperature 10 or 15 minutes. Press, strain, and flavor with salt and pepper.

Beef Tea (No. 2).—Put a pound of finely minced beef into a glass fruit jar, add a pint of cold water. Let it stand for an hour, stirring and pressing occasionally. Place the jar in a kettle of water; place over the fire and allow the water to reach boiling point. Move back where the water will just simmer for an hour, keeping the jar closely covered. Strain the beef tea through a fine wire strainer; allowing the fine sediment to pass through, which should be drunk with the liquid. Flavor with salt. (For an especially strong beef stimulant, see recipe for Bouillon, in a former chapter.)

Beef Essence.—(This method is highly recommended.) One ounce of finely chopped fresh beef, free from fat; pour over it 8 ounces of soft water, add 5 or 6 drops of dilute hydrochloric acid, and 50 or 60 grains of common salt, stir well, and leave for 3 hours in a cool place. Strain the fluid through a hair sieve, pressing the meat slightly; adding gradually toward the end of the straining, 2 ounces of water. The liquid is of a bright red color, tasting like soup. It should be served cold, in a small quantity at a time. If preferred warm it must not be put on the fire, but heated in a covered vessel placed in hot water.

Chicken Broth.—Singe and clean a small chicken. One-half of the chicken may be used for broth, and the other half for broiling or a fricassee. Disjoint, and cut the meat into small pieces. Break or crush the bones. Dip the feet into boiling water and scald until the skin and nails will peel off (as the feet contain gelatin). Cover the meat, feet and bones with cold water; heat very slowly, and simmer till the meat is tender. A few minutes before removing from the fire add salt and pepper to taste, also 1/2 teaspoonful of sugar. Strain, and when cool remove the fat. When needed, heat the necessary quantity, and if desired very clear add the shell and white of 1 egg. Let this boil slowly 3 or 4 minutes. Skim and strain through a fine cloth. A little lemon juice may be added to vary the flavor. This may be poured into small cups and kept in a cool place; or if the patient can take it some of the breast meat may be cut into small pieces and moulded with it. If the broth is served hot, it should not be cleared with the egg.

Mutton Broth.—Chop 1 pound of lean, juicy mutton very fine; pour over it 1 pint of cold water. Let it stand until the water is very red, then heat it slowly. Allow it to simmer 10 minutes. Strain, season, and if liked thick, 2 tablespoonfuls of soft boiled rice may be added; or it may be thickened with a little cornstarch wet with cold water and stirred into the hot broth. Serve very hot. If there is not enough time to cool the broth and reheat, the fat may be removed by using a piece of tissue, coarse brown or blotting paper, which, by passing over the surface, will remove any fat which cannot be taken off with a spoon.

Oatmeal Gruel.—To 1 quart of boiling water add 2 tablespoonfuls of oatmeal, salt to taste. Boil 1 hour, strain and serve with or without milk. Another method is to cover the oatmeal with cold water. Stir well; let it settle, then pour off the mealy water into a saucepan. Then boil the water.

Egg Soup.—Put 1 ounce of sago with 1/2 pint of milk into a double boiler, and cook 20 minutes. Strain through a sieve and add 1/2 pint of beef extract (or Bouillon). When hot take it from the fire and stir gradually into it the yolks (well beaten) of 2 eggs. Season to taste, and serve. Chicken or mutton broth may be used.

Albumen and Milk.—Put the white of 1 egg into 1/2 pint of milk. Pour into a pint fruit jar, screw on the top tightly and shake well for 1 minute, when it should be light and smooth. Serve at once. A pinch of salt may be added if desired.

Egg-Nog.—Beat 1 egg until very light, add 2 teaspoonfuls of sugar, and beat again; add 2/3 cup of cold milk, mix well, and if ordered, 2 teaspoonfuls of brandy may be added. A pinch of salt added to the yolk of the egg makes it more palatable.

Orange Soup.—Soak the juice of an orange, 1/3 of the grated rind, and 1 teaspoonful of lemon juice for 1/2 hour. Strain, and make the liquid up to a cupful with water. Bring to boiling point and add two level teaspoonfuls of arrowroot, moistened with a very little cold water, stirring constantly until it thickens. When it reaches the boiling point, add 1 tablespoonful of sugar, turn into a bowl and stand away to cool. Serve very cold. (Any tart fruit juice may be used for this soup.)

Arrowroot Gruel.—Dissolve 2 level teaspoonfuls of arrowroot in a little cold water, add 1 cup of boiling water, cook for a few seconds; take from the fire, add a tablespoonful of sugar, 1 tablespoonful of lemon juice. (One egg may be beaten, white and yolk separately, until very light, mix them carefully and pour over the egg slowly one pint of hot arrowroot gruel, made as above; stir until well mixed.)

Rice Water or Jelly.—Pick over and wash carefully 2 tablespoonfuls of rice, and cook in water until the rice is dissolved. Add salt and sugar to taste. If intended to jelly, add lemon juice and strain into a mould. Serve cold with cream and sugar. If to be used as a drink, add enough hot water to make a thin liquid, and boil longer. A little stick cinnamon may be added a few minutes before straining. Serve hot or cold.

Stewed Figs.—Take some choice figs, wash, then cover them with cold water. Soak over night. In the morning bring them to boiling point, and keep them over the fire, just simmering for 20 minutes, or until the figs are plump and soft. Lift them out carefully, and boil down the liquor until it forms a syrup. Pour this over the figs and serve cold. Whipped or plain cream may be served with them.

Jellied Chicken.—Take a young, tender chicken. Prepare and disjoint it as for a fricassee. Put a bay leaf, a stock of celery about 4 inches long, and 2 whole pepper corns in the bottom of a bowl. Then put in the chicken. Stand the bowl in a pot of boiling water, being careful that the steam shall not drip, or the water boil over into the chicken. Cover the pot closely and keep the water boiling until the meat is tender enough to allow the bones to slip out. Remove the skin and bones and put the remainder of the chicken into a pint bowl or mould. Season the remaining liquor with salt, and strain over the meat. Stand in a cool place to harden. (Do not add water to the chicken when cooking.)

Raw Meat Sandwiches.—Three ounces of raw beef, which may be chopped very fine and rubbed through a hair sieve or scraped from a slice of steak. Mix with it 1 ounce of fine bread crumbs, 1 teaspoonful of sugar, pepper and salt to taste. Spread it between thin slices of brown or white bread and butter. (A few drops of lemon juice may be added if the flavor is liked.)

Broiled Steak, Hamburg Steak, Broiled White Fish, Stews, Etc. (See recipes in preceding chapters.)