Healthy food recipes for the invalids
During the convalescence of a patient every effort should be made to see that meals are tempting and as varied as the nature of the illness allows. Food should be served in small quantities, very nourishing and easily digestible. The following are recipes for dishes suitable for invalids: Sour milk junket When milk has 'turned' but has not yet become thick, pour it into custard glasses. When it becomes solid, sprinkle with sugar and cinnamon and serve as junket. To hasten the process of souring, a little buttermilk may be added to fresh milk. This dish is much used in Africa and is most excellent for children and invalids, as the lactic acid developed in the milk makes it more easily digested than fresh milk. Note: Buttermilk is the milk which remains after the butter has been separated from the cream by churning. Arrowroot cup Ingredients 1 teaspoon Castor sugar 300 ml of milk 1 teaspoon arrowroot flour (crushed arrowroot) Method Mix the arrowroot with a little cold milk Boil...