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Scientific Feeding | by Mrs. Dora C. C. L. Roper



This is a practical and hygienic cook book for all who consider life and health valuable. Intelligent homekeepers, nurses, managers of institutions and factories, all who are interested in furnishing the most nutritious food at the least cost, or wish to distribute such a work, will find this book worth its weight in gold.

TitleScientific Feeding
AuthorMrs. Dora C. C. L. Roper
PublisherR. S. Kitchener
Year1914
Copyright1914, Dora C. C. L. Roper
AmazonScientific feeding

Second Edition

Dedication

These Pages Are Dedicated To All Who Read Them,
With The Earnest Desire To Maintain Health
And Prevent Diseases Which Are Created .
By Wrong And Intemperate
Eating And Drinking
Eat not to dullness; Drink not to elevation.

- Benjamin Franklin

Scientific FeedingScientific Feeding 2

Man is composed of what he has assimilated from his spiritual mental and physical food.

-Introductory Note To Second Edition
Before the manuscript for the first edition of Scientific Feeding went to the press, it was reviewed by several presidents of Mothers' Clubs and other women organizations; they realized that it woul...
-Preface
The human body is a wonderfully complex and mysterious establishment, presided over by life. It is composed of the dust of the earth, organized by creative power. The elements composing the human bod...
-Part One. Chapter I. "The Blood Is The Life."
Its Structure and Function Depend on the Building Material. Foods are substances which, when introduced into the system, supply the necessary material for growth, renewal and maintenance of the vital...
-Chapter II. Study Of Foods
The average homekeeper knows little of the nutritive value and chemical composition, of the food she buys. The desire to tickle the palate enters more into the selection of food than reason or judgmen...
-Study Of Foods. Part 2
Lentils They are rich in iron and should be used freely in cold weather. Boiled onions are a good addition, in place of fat meat. Green Peas And Beans Green peas differ from other green vegetables....
-Study Of Foods. Part 3
Tomato The tomato stimulates peristalsis and is a wonderful tonic for the liver. It is one of the most perfect fruits, rich in oxalic acid and iron, and unsurpassed as a medicinal food. It contains a...
-Study Of Foods. Part 4
Almonds And Brazil Nuts These nuts feed the higher nerve centers and generate a high quality of intelligence. Walnuts, Pine Kernels And Chestnuts These are excellent for those who wish to put on fl...
-Study Of Foods. Part 5
Berries All berries are rich in minerals and feed the brain cells. They contain traces of protein. Blackberries and huckleberries are rich in volatile oils and iron, and are of great medicinal value....
-Study Of Foods. Part 6
Apples They are among the most perfect of fruits. People who have difficulty in digesting a sufficient amount of cereals should eat apples almost daily. If raw apples disagree, they can be made agree...
-Study Of Foods. Part 7
Plums Green, red and blue plums are all valuable fruits. The blue plum is rich in iron, minerals, and sugar, and is, next to apples and tomatoes, one of the most perfect fruits. It has great preservi...
-Study Of Foods. Part 8
Wheat Wheat can be used the year around. In cooking cereals it is very important to start with the right quantity of water, and allow each starch granule to burst by fast boiling during the first twe...
-Animal Foods
Eggs Eggs contain all the elements necessary for the building up of a young animal; they also contain all the elements which can be found in, the human body. The eggs of hens are used most commonly. ...
-Animal Foods. Part 2
Fish Fish is a valuable article of food. It is less stimulating than lean meat, and easier to digest and oxidize; for this reason it can be recommended for brain workers. It contains a large amount o...
-Animal Foods. Part 3
Boiled Milk And Cream For Table Use Put the desired amount of milk or cream, or mixed milk and cream, into a clean sauce-pan, stir over a hot fire until it reaches the boiling point or to about 200&d...
-Miscellaneous Foods
Fats Fats are derived from the animal and vegetable kingdom; they are rich in carbon and hydrogen, but poor in oxygen. Emulsified fats are present in cream, nuts and the yolks of eggs. Oleins are mai...
-Miscellaneous Foods. Part 2
Spices Spices are a species of aromatic vegetables and fruits used for the seasoning and preservation of foods. Their flavor is pleasant and stimulating to the mucous membrane of the mouth. The odor...
-Miscellaneous Foods. Part 3
Muffins And Pancakes Many people who find pancakes indigestible will do well to observe the time when they are most agreeable. If they are made with eggs, cream, and water, or with rich milk, and pro...
-Part Two. Preparation Of Foods
Table Of Measures And Weights A standard measuring cup contains 8 ounces or 1/2 pint. 1 tablespoon = 3 teaspoons 2 tablespoons = 1 ounce 8 tablespoons = 4 ounc...
-Chapter I. Green Vegetables
Green vegetables furnish a large amount of easily digested carbohydrates and contain much mineral matter in which meats and cereals are deficient. That they add to the highest purity of our blood has ...
-Green Vegetables. Part 2
Artichokes Wash them thoroughly and remove the outside leaves. Drop into salted boiling water and cook for 20 or 30 minutes. Add a few drops of vinegar to the water while boiling. Serve warm with a w...
-Green Vegetables. Part 3
Mixed Vegetables (Leipsiger Dish) Use asparagus tops, young French carrots, peas, and cauliflower. Cook each vegetable separately with salt, in as little water as possible. When done, drain the water...
-Green Vegetables. Part 4
String Beans They are very purifying and should be eaten often, by people of a bilious tendency. Select young string beans, pull off the string on each side and break in pieces an inch long. Boil in ...
-Green Vegetables. Part 5
Onions For stewing use small or medium sized onions. Boil them in salt water, drain off the water and serve with butter and lemon, or prepare a butter or cream sauce. They are best eaten for breakfas...
-Green Vegetables. Part 6
Vegetable Oyster Wash, scrape and boil in salt water until tender - about 40 minutes. Prepare with butter, milk or cream sauce, or mash fine and fry like potato balls. Season with lemon or pepper. T...
-Tomatoes
Tomato Puree Cut some fresh, firm tomatoes into several pieces. Cook in a double boiler with as little water as possible. Rub through a sieve with a spoon or potato masher. From 3 to 6 ounces of thic...
-Peas
Wash the peas while in the pods, then shell. Boil the pods in a very little water for 15 minutes, then take out and put the peas to boil in the same water. Add a little salt and sugar when almost done...
-Carrots
Roasted Carrots Wash, scrape, and cut them lengthwise into halfs and quarters, then cut crosswise into inch pieces or smaller. Cover with boiling water and cook for 10 or 15 minutes, with a little sa...
-Cabbage
Sauerkraut Wash the sauerkraut in cold water several times. People with sensitive stomachs should boil it for a short time. Then drain off the water and put on to boil again. If no meat is served wit...
-Potatoes
Potatoes consist mainly of starch and water. They are more expensive than wheat, rye, oats, barley and corn. They should not be eaten oftener than once a day, or better three times a week. People who ...
-Chapter II. Legumes And Meats
Baked Beans Pick over the beans carefully, wash and soak them in soft water as directed in chapter on legumes. If the beans are to be cooked with fat, scald or parboil the meat first, add it to the b...
-Legumes And Meats. Part 2
Bean And Lentil Puree Prepare and serve like the foregoing. A small veal or mutton bone may be boiled with it. The puree must not be greasy. Sour Roast Let a quart or less of vinegar come to a boil...
-Legumes And Meats. Part 3
Hash Chop fine any kind of left-over, cold meat. Mix with one-third portion of grated or mashed potatoes, and add plenty of finely chopped onion and parsley. Brown some flour and butter, add a little...
-Legumes And Meats. Part 4
Small Meat Cakes Prepare the same as the foregoing. Shape into small balls and fry in hot fat. Turkey Wash and clean the turkey, stuff it with tart apples, cut into quarters, to which a half cup of...
-Chapter III. Fish, Cheese And Eggs
Fish should be cleansed as soon as it is caught, or directly-after delivery from the market, and preserved with salt until ready for cooking. If the fish is to be fried, the salt should be washed off,...
-Chapter IV. Soups
Legume Soups Soups prepared from legumes, fruits or cereals require an addition of fat in the form of butter, oil, the yolk of an egg, cream, or fat meat. A soup of peas, beans, corn or lentils may ...
-Soups. Part 2
Cream Of Tomato Soup No. 2. Mix 1 quart of hot water or veal stock with 1 quart of strained hot tomato juice. Dissolve 2 to 3 tablespoons of cornstarch in cold water and stir into the boiling fruit j...
-Soups. Part 3
Vegetable Soup, With Meat Wash a piece of bacon or ham thoroughly, cover with cold water and bring to a boil. Pour the water off and put on again in boiling water. When the meat is half done add some...
-Soups. Part 4
Barley Soup Prepare the same as oat meal soup. Fat meat may be used in place of ham. Knorr's Pea Soup Knorr's pea soup can be bought in all first class grocery stores. Time for preparation, twenty ...
-Soups. Part 5
Buttermilk Soup With Rice Cook some rice with water as directed for Water Rice; when done add one quart of buttermilk to one quart of cooked rice, mix well and stir over the fire until it boils. Ad...
-Chapter V. Cereals, Noodles And Dumplings
Buckwheat Groats Wash one cup of buckwheat groats several times with cold water, add about six cups of boiling water and two teaspoonsful of salt. Boil rapidly for 20 minutes or until it thickens, th...
-Cereals, Noodles And Dumplings. Part 2
Corn Meal Mush Stir one and one-half cups of corn meal into four cups of boiling salted water; cook 30 minutes; finish like foregoing. Use lemon for flavoring. Barley Soak a cup of pearl barley ove...
-Rice Dishes
Directions For Boiling Rice Wash one cup of rice, and pour into seven or eight cups of boiling, salted water. Boil rapidly until the grains burst; then cover and put into a hot oven or on a platter, ...
-Dumplings
Light Flour Dumplings Cream a tablespoonful of butter, and add to it a whole egg and the yolk of one egg, some salt, nutmeg, chopped parsley, and two tablespoonsful of flour. Stir well for several mi...
-Chapter VI. Breads, Cakes And Puddings
Pompernickle Or Black Bread Prepare a sponge with a pint of white flour, three-fourths of a yeast cake, a little salt and sugar, and a pint of warm water. When light, add two quarts of rye meal, a ta...
-Breads, Cakes And Puddings. Part 2
Roman Meal Bread Prepare the same as whole wheat bread, and use Roman meal instead of whole wheat flour. Biscuits Mix one quart of white flour with one-fourth of entire wheat flour, corn meal, or r...
-Breads, Cakes And Puddings. Part 3
Plain Cake Cream one-half cup of butter with one-half cup of sugar, add two eggs, two cups of flour, two teaspoonsful of baking powder, a little salt, one cup of water, one-half cup of raisins or cur...
-Breads, Cakes And Puddings. Part 4
Corn Bread. No. 2 Bring one quart of water to a boil, and add a teaspoonful of salt. Stir about one cup of coarse yellow corn meal into it and let boil 30 or 40 minutes. Then take it off the fire, be...
-Breads, Cakes And Puddings. Part 5
Egg Toast Soak slices of stale bread in milk, and beat up some eggs with a little salt and cinnamon. Turn the soaked bread into the egg, and fry in hot butter. The milk and eggs may be beaten up toge...
-Breads, Cakes And Puddings. Part 6
Roman Meal Cakes Soak two tablespoonsful of dried currants in a little hot or cold water. Mix one-half cup of flour with one teaspoonful of baking powder, a little salt ,and one cup of Roman meal. Be...
-Breads, Cakes And Puddings. Part 7
Corn Meal Pudding Bring two cups of milk to a boil, and mix four cups of yellow or white corn meal with a pint of cold water. Stir into the boiling milk and add two tablespoonsful of butter. When it ...
-Breads, Cakes And Puddings. Part 8
Suet Pudding Mix four and one-half cups of flour with three cups of milk, one-half pound of finely chopped suet, four well beaten eggs, four tablespoonsful of sugar, a teaspoonful of salt and the rin...
-Breads, Cakes And Puddings. Part 9
Black Bread Pudding Cream one cup of butter with three-fourths of a cup of sugar, and add the yolks of five eggs, three-fourths of a cup of dried currants or raisins, the rind of a lemon, a little ci...
-Chapter VII. Sauces And Salad Dressings
Sauces Sauces are a necessary addition to cooked foods, especially in cold weather. The proper utensils used for sauce making are wooden spoons and flat, round bottomed saucepans. Good fresh butter,...
-Sauces And Salad Dressings. Part 2
Olive Sauce Prepare as butter sauce. Soak some olives in warm water, remove the stones and add to the sauce, boiling all a few minutes. Serve with duck, game, fish or meat. Dried Currant Sauce Soak...
-Sauces And Salad Dressings. Part 3
French Dressing Mix three tablespoonsful of olive oil with one of vinegar, or with the juice of one lemon and one grated onion. To this may be added sugar, pepper, salt, parsley or mustard, if desire...
-Chapter VIII. Salads
Salads consisting of mixed nuts or mixed boiled vegetables are not wholesome for delicate people. Lettuce Salad Lettuce should be kept in a cool, dry place and not left in water longer than 15 minut...
-Salads. Part 2
Dried Fish Salad Soak in warm water for 15 minutes some dried smoked herring or salmon. Cut in small pieces, mix with mayonnaise or French dressing, and garnish with lettuce. The fish may be left who...
-Salads. Part 3
Orange Salad Peel some oranges, slice them crossways, remove the seeds, put into a bowl and grate some of the orange rind over. them. Serve plain or with lettuce, and pour a French dressing of lemon...
-Chapter IX. Gelatines And Toasts
Gelatine Preparations Gelatine is a valuable food for the sick. The nutritive value of gelatine is under-estimated. While it alone cannot sustain life, it is superior to beef tea, and if eaten with o...
-Gelatines And Toasts. Part 2
Snow Pudding Soak some gelatine according to directions. Add a pint of boiling water, some tart fruit juice and the necessary amount of sugar. Let it come to a boil, stir and strain, and let stand in...
-Gelatines And Toasts. Part 3
Coffee Gelatine Pour two pints of boiling water on four or five tablespoons-ful of coarsely ground coffee. Steep (not boil) for five minutes, then strain. Soak some gelatine according to directions o...
-Toasts
Water Toast Use zwieback, or toast some stale white bread over the open fire. Lay on. a plate and pour over it quickly boiling water, slightly salted, and drain off at once. Serve plain, or spread wi...
-Chapter X. Fruits, Puddings And Gruels
Sterilized Dried Fruits Place some dried cherries, apricots, currants or prunes in a Mason jar. Fill to the top, cover with water, and let stand over night. The next day set the jar into a water bath...
-Fruits, Puddings And Gruels. Part 2
Apple Snow Prepare some apple sauce from dried or fresh apples, run through a colander; when cool, mix with the snow of whites of eggs. Serve with zwieback. Apricot Snow Prepare Same As Apple Snow....
-Fruits, Puddings And Gruels. Part 3
Apple Pudding Save all the peeling from several days; add a few whole apples. Cook with water, strain and prepare like rhubarb pudding. Currant, Raspberry Or Peach Pudding Prepare the same as the f...
-Fruits, Puddings And Gruels. Part 4
Chocolate Cornstarch Bring a pint of water to a boil, mix with two tablespoonsful of chocolate, let boil two minutes, then thicken with two tablespoons of cornstarch. Flavor with salt and vanilla. Po...
-Fruits, Puddings And Gruels. Part 5
Oatmeal Gruel. (With Bran.) Soak a half cup of steel cut oats or rolled oats and a cup of bran. Put on to boil with three pints of cold or boiling water and salt. Let boil slowly for three-fourths of...
-Chapter XI. Fluids. Sterilized Milk
Put the desired amount of milk into clean sterilized bottles, put in cotton stopper, set on a grate and heat in a water bath to 1700 F. or 2120 F. Keep the milk at this temperature for 40 minutes or l...
-Fluids. Sterilized Milk. Part 2
Beef Juice. No. 2 Grind or chop some round steak, put into a quart jar and fill with warm water. Place the jar in warm water and let stand three or four hours. The temperature must not rise above 155...
-Fluids. Sterilized Milk. Part 3
Whey. No. 1 Soak one of Hansen's rennet tablets in a liltle cold water. Heat one quart of skim milk or fresh milk until it is luke-warm. Crush the tablet and mix with the milk, and stand on a warm pl...
-Fluids. Sterilized Milk. Part 4
Almond Milk Blanch one cup of almond meats, chop or grind them coarsely, and pour over them a quart of hot water. Let stand several hours or over night, press through a cheese-cloth, and keep on ice....
-Tea Recipes
Bean Tea Use white, brown or black beans; soak one-half cup of beans in warm soft water over night. The next day put on to boil in a quart of water, cook slowly for one hour or longer, and keep cover...
-Part Three. Chapter I. Food Requirements
It is important that the diet should contain the proper amount of protein, starches and fats, suitable to the individual needs. Age, weight, size, occupation, season and climate must all be considered...
-Sample Menus. I. Breakfast
(Winter.) Pearl barley with hot cream and French prunes. Two soda crackers. Portion of food containing calories Pearl barley (measured raw) 1/3 cup 45O Cream 1/2 cup ...
-Sample Menus. I. Breakfast. Part 2
Supper Muskmelon with lemon. Creamed chipped beef on toast. Melon 1/2 60 Lemon Juice of 1/4 4 Chipped beef 3 slices 50 Cream 1/2 c...
-Sample Menus. I. Breakfast. Part 3
Lunch Or Dinner Sandwiches with butter and sliced American cheese or one-half blood or liver sausage and two apples. Black or whole wheat bread .2 large slices . 200 Buttter...
-Sample Menus. I. Breakfast. Part 4
Supper Baked apple with cream, puffed wheat or corn flakes mixed with pieces of butter, two soft boiled eggs, one-half cup of black coffee. Apple 1 large 100 Cream 1/4....
-Menus For The Aged
I. Breakfast Apple salad with lettuce finely chopped, onion and mayonnaise dressing, bacon and crusts. Portion of food containing calories Apple 1 medium 72 Lettuce 1/...
-Menus For The Aged. Continued
Dinner Rice with cream or tomato sauce, eight almonds or one large zwieback with one level tablespoonful of almond butter and raisins. Rice 3 tablesps. 150 Hot cream 2 ...
-Chapter II. Diet During Pregnancy
A healthy woman will be guided by intuition as to the selection of food suited to her condition. Unfortunately, only a few women are properly matured in these days of forced education and unnatural oc...
-Chapter III. Care And Feeding Of Children
The Nursery The nursery should be well lighted and ventilated, and if possible be located on the southeast side of the house. The windows should be broad and not too low. The wall-paper should be a c...
-Preparation Of Food For Infants
Milk In preparing modified milk or other fluid foods for infants, where top milk is used, it is very important that the milk contain the same amount of cream for each feeding, or else digestive distu...
-Preparation Of Food For Infants. Part 2
Boiled Milk Put the desired amount of milk, or modified milk, into a clean saucepan, stir over a hot fire and boil from 2 to 5 minutes. Then cool by setting the pitcher into a pan of cold water; stir...
-Preparation Of Food For Infants. Part 3
Additional Menus Suitable Between 10 And 12 A. M 1. Cream toast. 2. Barley and bread gruel. 3. Bran and oatmeal gruel. 4. Cream of tomato soup with crackers. 5. Toast with creamed chipped beef. 6. Ba...
-Preparation Of Food For Infants. Part 4
Additional Menus For Dinner During Or After The Third Period 1. One-half orange, one or two ounces of boiled fish, one-half of an apple, one to two tablespoons of raw rylax. 2. One-half of an apple,...
-Preparation Of Food For Infants. Part 5
General Suggestions Unleavened crackers, raw cereal flakes and stale sundried pompernickle or whole wheat bread are the best dry cereal foods for children. If cooked cereals are served, crackers and ...
-Preparation Of Food For Infants. Part 6
Wrong Management The dyspeptic business men and women who have no time or power to digest a meal during the middle of the day are generally the victims of early habits acquired when at school. We ca...
-Chapter IV. Light Lunches And Sandwiches
Light Lunches Menus for children, students at college and men and women who have to toil indoors. They can be had in almost any good cafeteria, or be prepared quickly on a gas or alcohol stove: 1. C...
-Light Lunches And Sandwiches. Continued
Menus For Lunch Or Substitutes For Dinner Grated Cheese with Apples and Buttered Bread. 1. Grate two to four ounces of Swiss or American cheese and carry in a glass jar or paper bag. At lunch-time pe...
-Chapter V. Food Combinations And Menus
Do Not Mix Meat and Cheese. Cherries and Milk. Fancy Summer Fruits and Onions. Fancy Summer Fruits and Cucumber. Nuts and Excess of Starchy Food. Potatoes and Tomatoes. Potatoes and Tart Fruits...
-Laxative Foods
Fruit juices, plums, tomatoes, apples, pears, grapes, figs, fruit-soups, fruit-gruels, raisins, gelatines, corn, oats, spinach, oranges, carrots, parsnips, bran, oil, butter, cream, olives, yolks of e...
-Chapter VI. Menus For Dinner
Select menus suitable for the season of the year. In the spring-time use more of eggs, lamb, fish, green peas, spring chicken and egg-foods in the form of pancakes, omelets and puddings. During the su...
-Menus For Dinner. Continued
80. Boiled cabbage with egg dressing. Bread pudding with stewed prunes or fruit sauce. 81. Apple and pineapple salad with whipped cream. Almonds and raisins. 82. Apples and lettuce salad. Buckwheat ...
-Chapter VII. Menus For Supper
1. Rice soup with crackers. Plum pudding with wine sauce. 2. Corned beef with sprouts, zwieback with butter and apple sauce. 3. Clam chowder with soda crackers and fruit. 4. Milk soup with black to...
-Chapter VIII. Poor Man's Bill Of Fare
Suitable for people who perform hard manual labor, out of doors, and for those who are not steadily employed. Sample Menu. How to feed a family of five (2 adults and 3 children under 12 years of age...
-Poor Man's Bill Of Fare. Part 2
Household Bookkeeping Income Expenditure Protein Foods Cereals Green Fruits Stimulants and Misc. Bread Fats Vegetables Potatoes...
-Poor Man's Bill Of Fare. Part 3
How To Feed A Family Of Five (2 Adults And 3 Children) On $3.50 Per Week Or 10 Cents Per Person Per Day During Fall And Winter Staple foods for two weeks. Cost in cents. Flour ...
-Poor Man's Bill Of Fare. Part 4
Saturday Breakfast - Roman meal cakes with lettuce and syrup dressing. Dinner. - Hot skim-milk with black crusts. Macaroni with grated cheese. Supper. - Meat soup with tomatoes and rice. Fried brea...
-Poor Man's Bill Of Fare. Part 5
Sunday Breakfast. - Bran muffins with stewed prunes. Dinner. - Water rice with raisins or currants. Nuts. Supper. - Corn starch pudding with stewed prunes and black crusts. Cost of additional food...
-Poor Man's Bill Of Fare. Part 6
Saturday Breakfast. - Mixed rolled rye and wheat porridge with butter and syrup. Dinner - Cabbage with mutton and bread and butter. Supper - Soup of mutton with rice and crackers. One-half quart of...
-Poor Man's Bill Of Fare. Part 7
Sunday Breakfast. - Three raw apples and black bread with lard. Dinner. - Lettuce salad with French dressing. Baked beans and bread. Supper. - Milk toast for all. Cost of additional foods for Sund...
-Poor Man's Bill Of Fare. Part 8
Saturday Breakfast. - Mustard greens on toast. Dinner. - Lettuce salad with baked beans and bread with butter. Supper. - Rice and tomato soup with cracker or fried bread. Cost of additional foods ...
-Poor Man's Bill Of Fare. Part 9
Monday Breakfast. - Rice soup of buttermilk or milk with prunes. Dinner. - Mixed boiled dinner of lima beans, carrots and potatoes. Supper. - Egg toast or pancakes with fruit sauce. Cost of additio...
-Poor Man's Bill Of Fare. Part 10
Saturday Breakfast. - Green onions and radishes with bread and butter. Dinner. - Tomato salad and lettuce. Creamed horse beans with parsley. Bread. Supper. - Rice and tomato soup. Celery. Cost of...
-Poor Man's Bill Of Fare. Part 11
Monday Breakfast. - Corn meal mush with hot milk. Dinner. - Tomato salad. Stewed lentils with creamed onions. Supper. - Lentil and tomato soup with toast or bread. Cost of additional foods for Monday...
-Suggestive Menus During Thanksgiving Week
Wednesday Breakfast. - Fried sweet potatoes with fried bacon and apple sauce. Dinner. - Stuffed turkey neck with cranberry sauce. Supper. - Tomato soup with fried bread. Thanksgiving Breakfast. - ...
-Memorandum. Part Four. Chapter I. Disease
Disease is that condition of the body where there is any departure from the normal, in function or structure. It may be local or general, and may tend to recovery, death or life-long suffering. Many ...
-Memorandum. Part Four. Chapter I. Disease. Part 2
Malaria Malaria is a germ disease, but like many other germ diseases, the primary cause is lowered resistance, caused by poisoned air and adulterated food stuffs. Protection against adulterated food ...
-Memorandum. Part Four. Chapter I. Disease. Part 3
Tuberculosis It is one of the most fatal diseases that affects men and animals. It is due to a germ called the bacillus of tuberculosis. This germ, however, is not the primary cause for the developme...
-Memorandum. Part Four. Chapter I. Disease. Part 4
Treatment Of Tuberculosis Clinical experience with hygiene and diet have proved that they are the most important factors in the treatment of disease. A certain class of patients who are in the early...
-Memorandum. Part Four. Chapter I. Disease. Part 5
Obesity Obesity is a constitutional disease, due to excess of food in general or to excess of wrong food and interference with the nerve supply controlling the oxidation processes. Thousands of peop...
-Chapter II. Care And Feeding Of Convalescents
Convalescence depends much upon the proper food. Fevers require that the patient's strength should be kept up. If the body has been overfed on certain articles, these must be stopped, and those elemen...
-Care And Feeding Of Convalescents. Part 2
Suggestive Menus 1. Breakfast. A cup of whey with or without lemon., and albumen water. 10 to ii A. M. Five to ten ounces of milk, diluted with gruel or tea. Dinner. Gelatine prepared from barley,...
-Care And Feeding Of Convalescents. Part 3
Additional Menus I. - Light Rice with Egg and Soda Crackers. - 233 Calories. Wash two tablespoonsful of rice, boil rapidly in one pint of water with a little salt until the grains burst. Then boil s...
-Care And Feeding Of Convalescents. Part 3. Continued
Calories. Celery 3 stalks 25 Butter______ 1 tablespoonful 100 Mixed Flour 1 tablespoonful 35 Yolk of Egg 1 48 ...
-Care And Feeding Of Convalescents. Part 4
Table Of Commonly Used Foods, Giving Caloric Value Almonds, 10 large ....................................................................................................... 100 Ap...
-Part Four. Appendix. Mental Hygiene And Diet
Proper growth and activity of the brain and nervous system are promoted by a healthy flow of blood. Pure air and sufficient protein food properly combined and proportioned with carbo-hydrate and fatty...
-The Immigrant
All who leave the land of their birth should make themselves acquainted with the art of living and the peculiarities of the new country in which they intend to live. To depart entirely from their old...
-Health Hints For Busy People
1. Keep the feet warm, the head cool and the stomach not too full. 2. Take walks out of doors daily and breathe deeply. 3. Do not wear tight shoes or tight corsets. 4. Masticate your food thoroughl...
-Hygiene Economy And Sanitation
The pantry shelf with its contents is responsible for many acute diseases and ptomaine poisoning by unhygienic and careless handling and preservation of foodstuffs. A closet for the preservation of f...
-Preservation Of Eggs
Preservation Of Eggs For The Winter Put one layer of common salt or bran one inch deep on the bottom of a wooden pail or washtub. Then grease the eggs with parafine or oil and place them with the sma...
-Children
A child should have his face and hands washed before and after each meal. He should not be allowed to carry foodstuffs and candy about the house, or touch carpets and furniture with sticky and greasy ...
-Dishwashing
Dishwashing is a work which takes up so much time in every household, that it is a subject which should receive some attention. The housekeeper who serves a considerable amount of raw food saves much...
-Miscellaneous
Disinfection Of Excreta Use solutions of carbolic acid or chloride of lime. Mix with equal quantities of the excreta and allow it to stand for several hours before it is disposed of. Whitewash For W...
-Table 1. - Average Composition Of Common American Food Products
Food Materials (As Purchased) Refuse Water Protein Fat Carbohydrates Ash Fuel Value per lb. Animal Food. % % % % % % ...
-Table I. - Average Composition Of Common American Food Products - Continued
Food Materials (As Purchased) Refuse Water Protein Fat Carbohydrates Ash Fuel Value per lb. Vegetable Food - continued. % % % % ...
-Table II. - Food Consumption Of Persons In Different Circumstances, And Proposed Dietary Standards
(Quantities per man per day.) No. of Studies Incl. in Av'gs Actually Eaten Digestible Fuel Value Nutritive Ratio Protein Fat Carbohy-drates Prote...









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