[Illustration:  Food for the Sick]

There is no branch of the culinary art which requires more skill than that of preparing food for the sick and feeble.  The purpose of food at all times is to supply material for repairing—­the waste which is constantly be chosen with reference to its nutritive value.  But during illness and convalescence, when the waste is often much greater and the vital powers less active, it is of the utmost importance that the food should be of such a character as will supply the proper nutrition.  Nor is this all; an article of food may contain all the elements of nutrition in such proportions as to render it a wholesome food for those in health, and not be a proper food for the sick, for the reason that its conversion into blood and tissue lays too great a tax upon the digestive organs.  Food for the sick should be palatable, nutritious and easily assimilated.  To discriminate as to what food will supply these requisites, one must possess some knowledge of dietetics and physiology, as well as of the nature of the illness with which the patient is suffering; and such a knowledge ought to be part of the education of every woman, no matter to what class of society she belongs.

There are no special dishes suitable alike for all cases.  Hot buttered toast, tea, rich jellies, and other dainties so commonly served to the sick, are usually the very worst articles of diet of which they could partake.  As a general rule, elaborate dishes are not suitable.

Well-cooked gruel, a nicely broiled steak, a glass of milk, or some refreshing drink often serve far better than foods which combine a greater variety of ingredients, and require more extensive preparation.  The simplest foods are always the best, because the most readily assimilated.

Scrupulous neatness and care in all the minute particulars of the cooking and serving of food for invalids, will add much to its palatableness.  The clean napkin on the tray, the bright silver, and dainty china plate, with perhaps a sprig of leaves and flowers beside it, thinly sliced bread, toast or cracker, and the light cup partly filled with hot gruel, are far more appetizing to the invalid than coarse ware, thickly cut bread, and an overflowing cup of gruel, though the cooking may be just as perfect.  Anything that suggests excess or weight fatigues the sick.  The appearance of milk served in a bowl, water in a mug, beef-tea in a saucer, though seemingly a trivial thing, is often sufficient to remove all desire for food.

So far as practicable, the wants of the patient should be anticipated, and the meal served, a surprise.  The capricious appetite of an invalid may sometimes be coaxed by arranging his simple food upon a tray so planned that in the napery and service-ware used, some one particular color predominates, and if this color be selected to accord or harmonize as far as possible with the food allowed, the tout ensemble