Here are some recipes and ideas used by caregivers in the 1930's.As you read it becomes obvious that much love and attention to detail went into the fixing and presentation of these meals for invalids.

"The preparation and serving of food is of especial importance in illness.Food for invalids should be perfectly cooked,attractively served-suited to the digestive powers of the patient.Arrange the tray as dailtily as possible.Use the best china. Serve hot dishes hot,cold dishes cold.Serve one course at a time.Have surprise food for patients.In contagious diseases all plates, silver,etc.should be sterilized."- from Watkins 1938 Cookbook

BEEF JUICE: Cut thin, juicy meat into pieces 1 1/2 inches square, broil 1 1/2 minutes over hot fire.Squeeze with hot ricer.Season with salt and pepper.

GRUEL: Stir 2 Tbs. cornmeal into water.Boil gently 30 to 40 minutes. One cup milk may be substituted for same amount of water.Season to taste just before serving.

CHICKEN CUSTARD:Scald 1 cup strong chicken stock and 1 cup cream.Pour over well-beaten egg yolks. Cook in double boiler,until slightly thickened. Serve hot.

TOAST WATER: Combine equal measures of toasted stale bread and boiling water. Let stand one hour. Season,strain,serve hot or cold. Add pinch of saslt. Given in cases of extreme nausea.

VEAL OR MUTTON BROTH:Place 2 lbs. of scrag end mutton in saucepan with cold water and 2 TBS.well washed rice. Let come to boil,skim throughly.. Cover,boil for 2 hours. Add 1/2 tsp. salt. Let boil 'til half reduced.Strain,remove all fat.If vegetables may be used,cook one turnip,one carrot and one onion after peeling and cutting into shreds.Boil in broth for 30 minutes.