Cookery for invalids and the convalescent.

Date:
1909
Catalogue details

Licence: In copyright

Credit: Cookery for invalids and the convalescent. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    PREFACE OF late years the importance of acquiring a thoroughly practical and theoretical know- ledge of the art of Cookery for Invalids has been generally recognised. The beneficial results achieved in this direction have already become apparent to those who have contributed towards the advancement of so good a cause. Cookery in all its branches requires both careful study and constant practice, but no branch of this art needs greater care than that in which the diet of the sick and convalescent is included, for in many cases where medicines would not be pre- scribed, the judicious administration of nourishing and easily digested food has proved successful. In a long and serious illness, in which the diges- tive organs may be directly affected, and in general debility, a dietary method of treatment is necessarily adopted, and the chief consideration is to prescribe that form of diet which will best strengthen the digestive powers. But, in acknowledging the efficacy of this dietary treatment, the importance of carrying out all in- structions with regard to the mode of preparation must not be overlooked. In the first place medi- cal directions must be faithfully obeyed, and punctuality in the administration of the necessary quantity of food to the patient must never be disregarded. The manner in which this food is prepared is by no means a matter of secondary importance,