The matron's course : an introduction to hospital and private nursing / by Miss S.E. Orme.
- Orme, S. E.
- Date:
- 1897
Licence: Public Domain Mark
Credit: The matron's course : an introduction to hospital and private nursing / by Miss S.E. Orme. Source: Wellcome Collection.
Provider: This material has been provided by University of Bristol Library. The original may be consulted at University of Bristol Library.
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![Benger's Food, pre]:iarefl by F. Benger & Co., Manchester, is invaluable for invalids and infants, being very nourishing and easily digested. Whey can frequently be taken by persons who have excessively weak stomachs. To a pint of milk slightly warmed add a large dessertspoon- ful of liquid rennet; let it stand for six hours, then put it into a strainer ; breaking the junket into small pieces, let the liquid drip into a basin or jug. Sweetbreads, if properly prepared and cooked, are most nutritious and easily digested. They should be soaked in lukewarm water, to which a teaspoonful of vinegar has been added, for two hours, changing the water once or twice during the time. Then they should be thrown into boiling water, and allowed to simmer for fiv^e or ten minutes till they are firm and round, but not hard. After this they should again be put into cold water for about ten minutes, taken up again, wiped dry, and set aside, till quite cold, when they are read}' for cooking. Stewed sweetbreads are often preferred by sick people, and the recipe for cooking them can be found in any cookery book. Boiled chicken minced in a mincing machine, with a small quantity of cream mixed with it, is a delicate article of diet, and can be eaten with- out much trouble. Food should never be kept in the sick room ;](https://iiif.wellcomecollection.org/image/b21444705_0080.jp2/full/800%2C/0/default.jpg)
