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Food In Illness






Source: Papers On Health

Light, easily digested food is of the first
importance in many illnesses. To know easily procured and simple foods,
which are really light, is a great matter. Saltcoats biscuits (see
Biscuits and Water) form one of the best and most nourishing foods. So
does oatmeal jelly, prepared by steeping oatmeal in water for a night,
or for some hours, straining out the coarse part, and boiling the
liquor until it will become jelly-like when cold. Oatmeal steeped in
buttermilk for a time, and then moderately boiled, makes an excellent
diet. Wheaten meal or barley meal may be used for these dishes instead
of oatmeal, according to taste. Many other dishes, with rice,
arrowroot, sago, etc., will suggest themselves to good cooks; but for
sustaining the invalid and producing healthy blood, none surpass those
described.





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