While the directions found throughout this book will be generally adequate for the preparation of food for invalids or convalescents, always carefully regulating and limiting the quantities of fats, spices, condiments, etc., used, it is nevertheless deemed best to add a separate chapter especially devoted to the enumeration of recipes and directions intended for the sickroom. A majority of the sick and invalids, are usually nervous and irritable, and as it is quite essential that they receive the food prepared for them with all possible readiness and pleasure, it becomes necessary that the manner of presenting the meals to them should obtain great attention; even this detail, if properly carried out, being of assistance to the physician in successfully handling the case. Invalids should seldom be consulted regarding their wishes as to food; as a usual thing they are quite unable to make a decision, or at the moment they lack the desire to determine upon anything they would like to eat, and yet it is often observable that properly prepared and appetizingly served dishes are eagerly received by them. All the ingredients used in the preparation of dishes for invalids must be faultlessly good. Meats, fish, poultry, vegetables and fruits must be absolutely fresh and untainted. The natural fats of flesh foods should not be used, and the very best butter only must be taken when preparing food for invalids. Water for cold beverages must always be boiled and artificially cooled. Meals should never be prepared in the sickroom, because the air becomes vitiated, the noise and activity inseparable from the work itself is annoying to the patient, and is apt to diminish whatever appetite he may happen to have. Never bring more victuals into the sickroom than are necessary to supply present needs, because the air in the room and the exhalations from the patient act deleteriously upon the food, and may prove dangerous. All cooking utensils, particularly in cases of contagious and severe illness, should be used for that patient only; the most scrupulous cleanliness must, it is perhaps needless to say, always be observed. The quality of many dishes is impaired when they are cooked in utensils too large for the purpose. Sick people are usually very sensitive in their taste, and the slightest taint in an article of food prepared for them will at once destroy all desire for it. The utensils should, as much as possible, consist of small earthenware and enameled pots, kettles, pans, spiders, etc.; a small bouillon pot with tightly-fitting cover should also be provided. The dishes in which the food is served should be adapted to the small portions given, because neatness in everything connected with giving invalids their sustenance is certain to sharpen the appetite; furthermore, the victuals are likely to cool too rapidly when contained in large receptacles. For invalids who can only take their food and beverages slowly, vessels provided with hot water