Have the tray covered with a snowy napkin and everything about it as dainty, clean and attractive as possible, remembering always that with a patient appearance counts for a great deal. Whenever one can, without harm to the invalid, give such foods as he likes and wants. Serve in small quantities, in an attractive way and with a harmonizing color scheme. For instance, one might have a light diet tray consisting of chicken broth, a small piece of breast of chicken, mashed potato, cranberry jelly, bread and butter and baked custard. Pour the soup into a hot soup bowl and set in the center of the front of the tray, with the knife and two spoons on the right and the fork on the left. Have the soup spoon the first of the spoons, beginning at the right. Over the soup bowl set the hot plate containing the chicken garnished with a sprig of parsley, a small mound of creamy mashed potato, and two or three cones of cranberry jelly laid on a lettuce leaf. The cones may be made by cutting the jelly with a wet teaspoon inserted point downward and turned in the hand. The dark green of the parsley and red of the jelly contrast very prettily and make an attractive looking plate.

At the right of the plate set a cup of tea or cocoa, or coffee, if allowed. At the left place the bread and butter plate with two small sandwiches made of very thin slices of bread from which the crusts have been removed, spread with butter and cut in diamond, circular or triangular shapes. Above the bread plate set the sauce dish with the mould of baked custard, above the soup bowl the small sugar bowl, creamer, and salt shaker - do not give pepper because of its irritating effects - and above the cup of tea set a glass of water. If the patient will drink milk, so much the better. Place the fresh napkin wherever there is a space for it. Cover the entire tray with a clean cloth and serve at once. When the appetite is poor, small portions are very much more tempting than large ones, which have a discouraging effect.

Remove all traces of the meal as soon as the patient has finished, thus giving no opportunity for him to grow weary of looking at the food. Also keep him in ignorance of what he is to be given, thus letting the anticipation and surprise be a stimulant to his appetite. And, most important of all, be cheerful at all times and keep your patient so, especially at meal times.