Within the last few years great changes have occurred in the ideas entertained by the medical profession as to what is proper food for invalids. As a rule, patients are allowed to eat about what is desired, care being taken of course not to overload the stomach. There are cases, however, where there is little wish for food, and where the thoughtful nurse must look for something which is daintily appetizing as well as nourishing, and at the same time easy of digestion. To meet this want the recipes below are given.

Never set before the sick a large quantity of food; tempt with a very small portion delicately cooked and tastefully served. If not eaten directly, remove from the sick-room without delay, as no food should be allowed to stand there. Do not give the same food often, as variety is charming. Never keep the sick waiting; always have something in readiness - a little jelly, beef-tea, stewed fruit, gruel, etc. It will be found more tempting to serve any of these in glasses. If much milk is used, keep it on ice. Let all invalid cookery be simple; be careful to remove every particle of fat from broth or beef-tea before serving.