Show FEEDING THE SICK AND convalesce convalescent rew few families are so fortunate ns as to escape illness during some time of 0 their history good feeding Is nn an important factor in maintaining health but in spite 0 ot good food a sudden chill or strain of overwork or worry will overwhelm even a strong and healthy body since all food must be reduced to fluid form before it can be digested and assimilated that seems to be the best beat form to serve it to those who are ill III this diet includes broths booths and clear soups of various kinds beet beef juice and beet beef tea cereals gruels milk plain or modified to make it more digestible nutritious or more agreeable to the vent raw eggs in combination with water milk fruit juices or cocoa and cream soups ot of various kinds hinds broths booths clear soups and beet beef tea have little nourishment but stimulate the appetite are refreshing when cold or soothing when hot they also stimulate the flow of gastric juice by adding eggs milk or the thickening of cereal flour like barley or rice they may be quite nutritive cereal gruels are neither stimulating nor irritating and are most useful when the appetite Is poor and digestion weak as they are quickly digested and absorbed orbed like broths booths gruels may be enriched by eggs cream and milk for one could not drink enough to keep up the body energy without the addition of some more nutritive food milk Is one of the most valuable foods for sick people and fortunately most patients like it it has been called the perfect food its value may be increased by changing its its flavor adding yeast to it making a drink called koumiss and by adding junket or rennin to partly digest it ma making it more palatable and adding variety |