Thin, nervous people can safely be given broths, preferably of lamb,
mutton or chicken. Trim away all the fat, grind up the lean meat, and
allow it to simmer (not boil) until all the juices are extracted from
the meat. Strain and put away to cool. When cold, skim off the fat. Then
warm the broth and serve. This broth is not to be seasoned while it is
being cooked, but a little salt may be added when it is ready to serve.
To one pound of lean meat there should be about one quart of broth. A
teacupful to begin with is enough for a meal, and it is often necessary
to give less than this. The gravest mistake is to be in a hurry about
returning to full meals. The remarks about moderate feeding also apply
to milk and fruit juices.
Ordinarily, fasts are not broken on starchy foods, but this may be done
at times to advantage, especially in cases that have been accustomed to
large quantities of starch and but little of the fresh raw foods. The
starch must, however, be in an easily digestible state and should be in
the form of a very thin gruel made of oatmeal or whole wheatmeal. It
should be cooked four to six hours and dressed with nothing but a little
salt.
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