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Chap. XXIV. -Invalid Cookery

1209. IN COOKING FOOD, &C., FOR THE INVALID, great art is required, because the palate is morbidly acute, or disinclined to strong flavours of any kind. Thus it often happens that seasoning which is relished in a state of health is loathed under disease; and the cook who is not aware of this fact will be almost sure to displease her employers. Hence it is that the nurse who understands the kind of cookery which is fitted for the sick will generally succeed better than the most finished cook, because she knows by experience that all rich flavours are sure to turn the stomachs of her charge. Chicken is for this reason so generally liked by the sick, because its flavour is mild; while the dark and high-flavoured meat of game or ducks would be turned out of the room as soon as submitted to the nose, without even having the honour of a taste. Fat should be most carefully avoided in all animal broths, such as mutton-broth or beaf-tea; onions, garlic, and other herbs, except perhaps parsley, are also objectionable in the sick-room; and even the faintest flavour of the first in bread sauce will seldom be tolerated. Pepper may be used to some extent when not forbidden, and also salt, but beyond these seasonings it is seldom safe to venture far. Cloves and cinnamon, as well as nutmeg, are liked by some and disliked by others, as also are the flavours of caraways and all-spice. Lemon-peel gives a clean flavour, as does orange-peel, and may generally be used for the purpose of giving a slight taste to