A patient may be beguiled into eating nutritious food simply through the manner of its preparation. To speak of raw beef sandwiches would doubtless destroy the appetite of a delicate person, but if you will prepare them as follows he will eat them without knowing, probably, what he is eating: Lay a thin slice of round steak on a clean board, and with a rather dull knife scrape off the meat, leaving the tough fibers remaining; do the same on the other side, laying the scraped beef on a dish. Spread two slices of very thin bread with the beef, seasoning plentifully with salt; lay on these two slices of plain bread, and cut into very small triangles, squares, or strips. Arrange these prettily on a fringed napkin laid on a pretty dish, and garnish with very small inner leaves of lettuce or with watercress. Another way of serving beef which is digestible, palatable, and nutritious, is to mould the beef, scraped as above, into small olives; heat a small frying pan very hot, sprinkle with salt; lay in these olives and shake over a hot fire for a minute or two until the outer surfaces are heated; turn onto a hot dish and garnish with strips of buttered toast. Now in a general hospital where a hundred or more or less trays have to be prepared for each meal, it is out of the question to devote as much time to artistic serving as could be wished, but one thing is certain, if nurses are not impressed with the importance of taking pains to serve food attractively, and taught how to do it while in the hospital, they cannot be expected to secure the best results in serving food in private practice. Even a thing as simple of preparation as a slice of toast gives room for the production of dainty and artistic and wholesome meal more attractive. Butter should be rolled in little balls between wooden spatters and can be prepared hours [missing text] how to prepare a slice of buttered toast so that it will be just right. A good deal of the time the toast served in hospitals is either burnt, half done or soggy, buttered over much or in patches and served in slices so that the patient cannot possibly manage to eat it without getting his hands well greased. It would cost no more either of time or money to toast it a golden brown, put the right amount of butter on it, and serve it cut in small squares between hot plates. The time element is a very important point to be considered in serving food and requires careful calculation. Custards as a rule are better served quite cold, and should be cooked a sufficient length of time before the meal to allow for cooling. Baked potatoes are delicious and easily digested when cooked just right and promptly served, but what is more unappetizing than a baked potato that has remained after cooking in a slow oven till it was soggy and half cold?