A Handbook Of Invalid Cooking | by Mary A. Boland
For the use of nurses in training-schools, nurses in private practice and others who care for the sick containing explanatory lessons on the properties and value of different kinds of food, and recipes for the making of various dishes
| Title | A Handbook Of Invalid Cooking |
| Author | Mary A. Boland |
| Publisher | The Century Co. |
| Year | 1893 |
| Copyright | 1893, Mary A. Boland |
| Amazon | Handbook of Invalid Cooking |
By Mary A. Boland, Instructor In Cooking In The Johns Hop'kins Hospital Training-School For Nurses; Member Of The American Public Health Association
Preface- In preparing the following pages for publication, it has been my object to present a collection of recipes and lessons on food, for the use of nurses. The idea was suggested by the need of such a book...
- Introduction
- THE work of the nurse is to care for her patient, to watch, to tend, and to nurture him in such a way that he shall gain and maintain sufficient strength to overcome disease, that he may finally be re...
- Part I. Explanatory Lessons. Preparation Of Food
- Digestibility. There are comparatively few kinds of food that can be eaten uncooked. Various fruits, milk, oysters, eggs, and some other things may be eaten raw, but the great mass of food materials m...
- Chemical And Physical Changes
- Chemical Changes. Since many of the changes which cooking produces in the different food materials are of a chemical nature, it is well to consider what constitutes a chemical process. This idea may p...
- Elements
- One feature of the work of the chemist is to separate compound bodies into their simple constituents. These constituents he also endeavors to dissociate; and if this cannot be done by any means known ...
- Fire
- Exp. with a Candle. Take a tallow candle, and by means of a lighted match raise its temperature sufficiently high to start an action between the carbon in the candle and the oxygen of the air; in othe...
- Composition Of The Body
- Before entering upon the study of foods it is well to consider the composition of the human body, that some idea of its chemical nature may be gained. In the United States National Museum at Washingto...
- Principal Chemical Compounds In The Body
- The following interesting table, obtained at the National Museum, gives the principal compounds of the body. Some of the more rare organic compounds are omitted. Water:-A compound of oxygen and hydro...
- The Five Food Principles
- For convenience of comparison foods may be divided into five classes: Water, Protein, Fats, Carbohydrates, Mineral Matters. Some scientists include air in the list, but it has been thought best in th...
- Water
- We will now consider the first of the food principles - water. Water is one of the necessities of life. A person could live without air but a few minutes, without water but a few days. It constitutes ...
- Protein
- The second of the food principles, protein, is a complex and very important constituent of our food. The protein compounds differ from all others as to chemical composition by the presence of nitrogen...
- Albuminoids, Gelatinoids, Extractives
- Albuminoids. The most perfect type of an albuminoid is the white of egg. It is a viscous, glairy, thick fluid which occurs also in the flesh of meat as one of its juices, in fish, in milk, in wheat as...
- Fats
- Fixed and Volatile Oils. There are two classes of fats, called fixed oils and volatile oils. All kinds of fats good for food belong to the class of fixed oils. A volatile oil is one which evaporates a...
- The Carbohydrates
- Starch. Starch is a substance found in wheat, corn, oats, and in fact in all grains, in potatoes, in the roots and stems of many plants, and in some fruits. In a pure state it is a white powder such a...
- The Carbohydrates. Continued
- Arrowroot is the purest form of starch food known. Bice is richest in starch of all the grains. Tapioca is prepared from the root of a tropical plant ; it is first crushed and the grains washed out wi...
- Air
- Air is a gaseous elastic body which envelops the earth on every side, extending possibly two hundred miles from its surface, but all the while growing more and more rare as the distance increases. Whe...
- Mile
- Milk is one of our most perfect types of food, containing water and solids in such proportions as are known to be needful for the nourishment of the body. A proof of this is seen in the fact that it i...
- Digestion
- Definition. Digestion is the breaking up, changing, and liquefying of the food in the various chambers of the alimentary canal designed for that purpose. The mechanical breaking up is done principally...
- Nutrition
- One of the important points to bring to the notice of pupils in the study of cookery is the phenomenon of nutrition. It is astonishing how vague are the ideas that many people have of why they eat foo...
- Nutrition. Part 2
- We easily realize that muscular force or energy cannot be maintained without nutriment in proper quality and amount. An underfed or starving man has not the strength of a well-fed person. He cannot li...
- Nutrition. Part 3
- Fats. Most of the fatty substances of food are liquefied at the temperature of the body. When eaten in the form of adipose tissue, as the fat of beef and mutton, the vesicles or cells in which the fat...
- Nutrition. Part 4
- It is impossible to assign any especial office to the different food principles; that is, it cannot be said that the carbohydrates perform a certain kind of work in the body and nothing else, or that ...
- Nutrition. Part 5
- That portion of the food which is not affected by the single or united action of the digestive fluids is chiefly of vegetable origin. Hard seeds, such as corn, and the outer coverings of grains, such ...
- Part II. Recipes. Beef-Juice
- Beef-Juice. The clear juice of beef, slightly diluted with water, is always excellent, being especially useful for its strong flavors. It is like concentrated beef-tea, and is often valuable in pleasa...
- Beef-Tea
- Beef-Tea is valuable for its stimulating properties and for the warmth that it gives; it is also somewhat nutritious, containing as it does the albuminous juices of the meat, some salts, and the very ...
- Beef Broth
- Broths. Beef, mutton, and chicken broths are the most desirable forms of meat drinks for convalescents and those no longer dangerously ill. By slow cooking at a low temperature at first (the temperatu...
- Chicken Broth
- Chicken broth should be made with fowl, not with young chicken; a good one weighing three pounds will make three pints of broth. To Prepare. Singe the chicken with a piece of blazing newspaper to bur...
- Gruels
- Gruels are cooked mixtures of grain or flour, with water, or with water and milk. They are best made with milk as a part of the liquid, but care must be taken not to put it into the gruel until the gr...
- Arrowroot Gruel
- 1 Tablespoon of arrowroot. 1 Saltspoon of salt. 1 Scant teaspoon of sugar. 1 Cup of hot water. 1 Cup of milk. Wet the arrowroot with the sugar and salt in two tablespoons of cold water, then pou...
- Mush And Porridge
- Mush is meal or grain cooked in water to the consistency of rather thin pudding. Porridge is like mush, only thinner. The most important point connected with the preparation of these is thoroughness i...
- Sterilized Milk
- The change which takes place in milk known as souring is caused by the growth of micro-organisms in it, which are killed by heat; therefore, to prevent souring, milk must be subjected to a temperatu...
- Fruit-Soda. No. 1
- From Strawberries. Remove the stems from one quart of strawberries, and pick them over carefully. Wash them under a stream of water in a colander, gently, so that they may not be crushed; then put the...
- Grape Juice
- Grape juice mixed with cold water or with soda-water makes a pleasant and invigorating drink for a sick person. The best grapes for the purpose are the blue varieties, such as Isabellas, Concords, or ...
- Kumiss
- 1 Quart of perfectly fresh milk. 1/5 of a two-cent cake of Fleischmann's yeast. 1 Tablespoon of sugar. Dissolve the yeast in a little water and mix it with the sugar and milk. Put the mixture into ...
- The Cocoa-Bean
- The cocoa-bean is a product of the tropics. It is dried, roasted like coffee, and cracked, or ground into powder, for use. It is one of our best foods, containing in good proportions nearly all the el...
- Tea
- Tea has refreshing and invigorating properties very comforting to one spent with toil. Its active principle is theine, a crystalline alkaloid found in both tea and coffee. Theine and caffeine were onc...
- Composition Of Tea
- Black. Green. Essential oil .60..... .79 Chlorophyl 1.84..... 2.22 Wax.................................... .28 Resin ...
- Kinds Of Tea
- Grains. No. of spoons to the pound. Oolong 39 179 Hyson........................... 66 106 Gunpowder .123 57 1 The ash of ...
- To Prepare Tea
- 1 Teaspoon of tea. 1 Cup of boiling water. Fill a cup with boiling water, and let it stand a minute, or until the cup is heated through. Then empty it, put the teaspoon of tea into a tea-ball, place...
- Coffee
- Coffee is a product of the East, where it has been used since very ancient times. It grows on trees, the fruit in clusters which singly look somewhat like cherries, each containing two beans. Unroaste...
- Coffee. No. 1
- A favorite mixed coffee is made with two thirds Java and one third Mocha. It should be ground just before it is-needed. For a pot of coffee use the proportions of one heaped tablespoon to a cup of wat...
- Jellies
- (from gelatine) Gelatin is always of animal origin. The gelatinous substance obtained from apples, grapes, cranberries, and other fruits is not gelatin; it is a different material, derived by the act...
- Orange Jelly
- 1/4 Box of gelatine. 1/4 Cup of cold water. 1/2 Cup of boiling water. 1/2 Cup of sugar. 1 Cup of orange-juice. Juice of half a lemon. Soften the gelatine in the cold water by soaking it for half an h...
- Toast
- The principal constituent of ordinary wheaten bread is starch. When starch is subjected to a high temperature, it is changed into the easily digested substance dextrine. In the ordinary cooking of a ...
- Cream Toast
- 1 Pint of milk. 1 Tablespoon of flour. 1 Tablespoon of butter. 1 Saltspoon of salt. 4 Large or 6 small slices of bread. Make a white sauce with the milk, flour, and butter according to the follow...
- Croutons
- Crouton is a French word which in English means crust. The term was first applied to the paste of sawdust, flour, and water in which the peasants of southern France used long ago to inclose their piec...
- Soups. Oyster Soup
- 1 Cup of fresh oysters. 1 Cup of milk. 1 Saltspoon of salt. 2 Tablespoons of rolled cracker-crumbs. A sprinkle of pepper. 1/4 Teaspoon of butter. Put the milk with the cracker-crumbs into a saucep...
- Mock-Bisque Soup
- 1 Pint of tomatoes, measured after they have been stewed and strained. 1 Pint of white sauce. 1 Teaspoon of salt. 1/4 Saltspoon of pepper. 1/2 Saltspoon of soda. Although mock-bisque soup is better m...
- Potato Soup
- 3 Medium-sized potatoes. 1 Teaspoon of chopped onion. 2 Saltspoons of celery-salt, or 3 stalks 1 Teaspoon of salt. [of celery. A little white pepper. A speck of cayenne. 1 Teaspoon of flour. 2 Te...
- Queen Victoria's Favorite Soup
- 1 Cup of chopped chicken meat. 1 Pint of strong chicken broth. 1 Pint of sweet cream. 1/2 Cup of cracker- or bread-crumbs. 3 Yolks of eggs. 1 Teaspoon of salt. 1/2 Saltspoon of pepper. The chic...
- Chicken-Tapioca Soup
- 2 Tablespoons of tapioca. 1/2 Cup of cold water. 1 Pint of strong chicken broth or white stock. 1 Pint of milk. 1 Stalk of celery, or some celery-salt. 1 Tablespoon of chopped onion. 1/2 Square ...
- Chicken Panada
- A panada is a dish the foundation of which is bread. For chicken panada there will be needed: 1 Cup of chicken meat. 1/2 Cup of bread soaked in milk. 1 Pint of chicken liquor or broth. 1/2 Teaspoo...
- Consomme
- 3 Quarts of cold water. 1/2 of a good fowl. 2 Pounds of lean beef, or 2 1/2 pounds of beef and bone. 1/4 Pound of lean ham. 1 Tablespoon of chopped carrot. 1 Tablespoon of chopped turnip. 1 Teaspoon ...
- Oysters
- Oysters are a highly prized food, though why it is difficult to say, as they are neither very easy of digestion nor very nutritious. But they possess a delicate insinuating flavor that is generally ac...
- Oyster Stew
- 1 Cup of oysters. 1 Cup of rich milk. 2 Saltspoons of salt. A little white pepper. 1/4 Teaspoou of butter. Set the milk in a saucepan on the fire to heat. Prepare the oysters by pouring over them a...
- Creamed Oysters
- Clean a pint of oysters according to the directions in the previous rule. After drying them on a napkin, spread them on a plate and season them with salt, pepper, and a suspicion of cayenne. Make a r...
- Fancy Roast Or Pan-Broiled Oysters
- Eight oysters will be enough for one person. Drain the oysters on a cloth or napkin, making them as free from moisture as possible. Heat an omelet-pan, with a small piece of butter in it, very hot; th...
- Eggs
- Eggs, next to milk, are the most valuable form of food for those who are very ill. They contain in excellent proportion most of the elements necessary to nourish the body; but being a concentrated for...
- Soft-Cooked Eggs
- Pour enough boiling water into a saucepan to more than cover whatever number of eggs are to be cooked; then put in the eggs, and let them stand for ten minutes on the hearth or any place where the wat...
- Poached Or Dropped Eggs
- From a thin, even slice of home-made bread cut out a round piece with a biscuit-cutter; toast it a delicate brown. Pour some boiling water into a small saucepan and salt it, using a saltspoon of salt...
- Foamy Omelet
- Separate the yolks from the whites of two eggs, and put them into bowls. To the yolks add a saltspoon of salt and one fourth of a saltspoon of pepper. Beat with a Dover egg-beater until light. Then ad...
- Potatoes
- Next to wheat flour, potatoes are our most common form of starch food. The potato is a tuber, a native of America, and may be said to have been discovered to the civilized world by the Spaniards, who ...
- Boiled Potatoes
- For boiled potatoes, if they are to be served whole, select those of the same shape and size. Wash them under a stream of water with a vegetable brush. Pare carefully so as not to waste the potato, an...
- Mashed Potatoes
- For mashed potatoes the uneven sizes may be used; the large ones should be cut into small pieces. Prepare according to the foregoing rule, and when they are cooked and dried, add salt, butter, pepper,...
- Meats
- (broiled) Of the different ways of cooking the flesh of animals, especially for the sick, broiling is at once the most delicious and the most difficult. The difference between broiled meat and meat ...
- Beef
- Beef is, without doubt, our most valuable kind of meat. It is nutritious, of excellent flavor, and comparatively easy of digestion. It contains many of the substances necessary to nourish the body - w...
- Value Of Beep
- As material for muscle............................... 19 As heat-giver........................................ 14 As food for brain and nervous system................. 2 Water.........................
- Broiled Chicken
- For broiling, select a young chicken - one from three to eight months old. Singe it. Split it down the back, and free it from all refuse, such as pin-feathers, lungs, kidneys, oil-bag, windpipe, and c...
- Birds
- Various kinds of birds, such as squab, partridge, plover, snipe, pheasant, etc., are particularly appropriate food for the sick, partly because we associate them with the dainty things of life, but mo...
- Partridge
- The partridge is a white-fleshed bird. It may be broiled or roasted. To Broil. Follow the same rule as that given for squab, except dip in melted butter and dredge with flour. To Roast. Prepare in t...
- Grouse
- The grouse or prairie-hen is in season all the year, but is at its best during the fall and winter. To Prepare. Clean, wash, and wipe it. Lard the breast, or fasten to it with slender skewers a thin ...
- Mutton
- A good piece of meat freed from refuse, - that is, indigestible portions such as bone, etc., - if neatly prepared and properly cooked, is practically entirely digested. If carelessly handled and cooke...
- Chops In Paper
- Spread a piece of paper evenly and thickly with butter. Lay upon it a nicely trimmed chop, and double the paper with the edges together. Fold and crease these edges on the three sides; then fold and c...
- Chicken Stew
- 1 Cup of chicken meat. 1 Teaspoon of chopped onion. 2 Tablespoons of white turnip. 1 Saltspoon of curry-powder. 1/2 Teaspoon of salt. A little white pepper. 1 Tablespoon of rice. Left-over broiled...
- Beef Stew
- Use for beef stew either cold beefsteak, the portions left from a roast, or uncooked meat. 1 Cup of beef cut into small pieces. 1 Teaspoon of minced onion. 2 Tablespoons of turnip. 2 Tablespoons of...
- Sweetbreads
- Sweetbreads are the pancreatic glands of the calf. They are good while the animal lives on milk, but change their nature when it begins to eat grass and hay, and are then no longer useful for food. Th...
- Fish
- Fish fresh from the lakes or sea is excellent food. The point of freshness is a very important one, for all kinds spoil quickly, and, unless you can be quite sure how long they have been out of the wa...
- Broiled Fish
- Small fish, such as perch, scrod (young cod), etc., are excellent broiled. After the fish is cleaned, washed out, and wiped, split it lengthwise if it be thick, sprinkle on salt and pepper, squeeze ov...
- Boiled Fish
- Select any white fish - fresh cod for instance. Prepare it according to the directions given for cleaning fish, put it into a wire vegetable-basket, drop the basket into a dish of boiling salted water...
- Boiled Soft Custard
- Soft custard is a nutritious dish made of yolk of egg and milk. It is frequently used as a sauce for puddings, but is very good, eaten by itself, for one who is confined to light or liquid diet. 1 Pi...
- Baked Custard
- (IN CUPS) 1 Pint of milk. 2 Eggs. 1 Saltspoon of salt. 2 Tablespoons of sugar. 1/2 Square inch of cinnamon-bark. Put the cinnamon and milk together in a saucepan, and set on the stove to heat. B...
- Rennet Custard Or Slip
- Put into a glass pudding-dish a pint of milk, a tablespoon of sugar, and a teaspoon of rennet. Stir 14 to dissolve the sugar, cover it and place it on the stove-hearth, or any warm place, to heat suff...
- Velvet Cream
- 1/4 Box of gelatine. 1/4 Cup of cold water. 1/4 Cup of sherry wine. 1 Teaspoon of lemon-juice. 1/2 Cup of sugar. 1 1/4 Cups of creamy milk, or 1 1/2 Cups of sweet cream. Soak the gelatine in th...
- Coffee Cream
- 1/4 Box of gelatine. 1/4 Cup of cold water. 1/2 Cup of strong coffee. 1/2 Cup of sugar. 1 1/2 Cups of sweet cream, or 1 1/4 Cups of creamy milk. Soak the gelatine in the cold water for half an hou...
- Snow Pudding
- 1/4 Box of gelatine. 1/4 Cup of cold water. 1 Cup of boiling water. 1 Cup of sugar. 1/4 Cup of lemon-juice. Whites of three eggs.1 For the sauce: Yolks of two eggs. 2 Tablespoons of sugar. 1/2 Sa...
- Corn-Starch Pudding
- 1 1/2 Tablespoons of corn-starch. 1 Tablespoon of sugar. 1 Saltspoon of salt. 2 Tablespoons of cold water. 1 Pint of milk. Put the milk on the stove to heat. Mix in a saucepan the corn-starch, suga...
- Barley Pudding
- 2 Tablespoons of Robinson's barley flour. 1 Tablespoon of sugar. 1 Saltspoon of salt. 1 Cup of water (boiling). 1/2 Cup of rich milk. Whites of three eggs. Mix the flour, sugar, and salt in a sa...
- Irish Moss Blanc-Mange
- Irish moss, or carrageen, is a sea moss which grows abundantly along the shores of Europe and America. After gathering, it is dried and bleached in the sun, and then packed for market. It is exceeding...
- Salads
- Salads are of two classes: the plain salads, consisting of green herbs or vegetables, such as lettuce, endive, water-cress, cucumber, etc., dressed or seasoned with salt, pepper, oil and vinegar, or o...
- Mayonnaise Dressing
- 1/2 Saltspoon of salt. 2 Saltspoons of mustard. 2 Saltspoons of sugar. 1/4 Saltspoon of cayenne. Yolk of one egg. 1/2 Cup of olive-oil. 2 Tablespoons of lemon-juice. 1 Tablespoon of vinegar. 1...
- Chicken Salad
- Prepare a nice chicken (one not too young) by boiling it until tender. Then set it away in its own broth to cool. (It is a good plan to boil the chicken the day before it is intended for use.) Meanwhi...
- Potato Salad
- For this salad fresh boiled potatoes, red sugar-beets, and French dressing are needed. The potatoes and beets should be cooked in salted water purposely for the salad, and allowed to become just cool....
- Celery Salad
- One of the finest salads to be eaten, either alone or with game, especially partridges or wild duck, is a mixture of celery, beet-root, and corn-salad. Water-cresses will make a poor substitute when ...
- Ice-Cream, Sherbets, And Ices
- For patients suffering with fevers, and for use in very warm weather, good ice-cream and sherbet are most acceptable. They should, however, be used with great care, particularly if the illness be due ...
- Lemon Sherbet With Gelatine
- 1 Tablespoon of gelatine. 1 Pint of boiling water. 1 Cup of sugar, 1/3 Cup of lemon-juice. 1 Tablespoon of brandy. Soak the gelatine (Plymouth Rock or Nelson's) in a little cold water for half an hou...
- Apricot Ice
- 1 Quart of apricots. 1 Quart of water. 1/2 Quart of sugar. 3 Tablespoons of brandy. Either fresh or canned apricots may be used for this ice. If fresh ones are chosen, wash and wipe them carefully...
- Baked Tart Apples
- Select fair, sound, tart apples. Wash and wipe them, and cut out the cores with an apple-corer, being careful to remove everything that is not clear pulp. Sometimes the tough husk which surrounds the ...
- Grape Jelly
- Separate the pulps from the skins of a quantity of washed grapes. Cook each separately for a few minutes, and slowly, so as not to evaporate the juice. Press the pulps through a soup-strainer, mashing...
- Apple Jelly
- Wash and wipe good tart apples. Cat them in quarters or, better, eighths, but do not pare them. Stew them in half their bulk of water, - that is, if you have four quarts of cut apples, put in two quar...
- Bread
- The two most practicable methods of making bread are with yeast, and with cream of tartar and bicarbonate of soda. Yeast is a micro-organism - an exceedingly minute form of plant life - which by its ...
- Liquid Yeast
- (home-made with grated potato) 1 Medium-sized potato. 1 Tablespoon of sugar. 1 Tablespoon of flour. 1 Teaspoon of salt. 1 1/2 Pints of boiling water. 1/5 of a two-cent cake of Fleischmann's yeas...
- Water Bread
- 1 Pint of boiling water. 1 Tablespoon of sugar. 1 Teaspoon of salt. 1 Tablespoon of butter. 1/3 Cup of liquid yeast, or 1/5 of a two-cent cake of Fleischmann's yeast. Enough sifted flour to make...
- Sticks
- 1 Cup of scalded milk. 1/2 Teaspoon of salt. 1 Tablespoon of sugar. 2 Tablespoons of butter. 1/5 Cake of yeast, or 1/4 Cup of liquid yeast. White of one egg. Flour enough to make a slightly soft ...
- Cream-Of-Tartar Biscuit
- First, attend to the fire; see that you have a clear, steady one, such as will give a hot oven by the time the biscuits are ready for baking. Then sift some flour, and measure a quart. Into it put two...
- Cake
- Cake of the simpler kinds, especially sponge cake, is frequently given to the sick. Good sponge cake, served with sweet cream or a glass of milk, is an excellent lunch for an invalid. Some of the plai...
- The Process Op Cake Making
- All ordinary cakes are made in much the same way as to the order in which their ingredients are mixed. First the butter and sugar are creamed together, then the yolks of the eggs are beaten and added,...
- Invalid's Sponge Cake
- 2 Cups of pastry flour measured after sifting. 1 Teaspoon of cream of tartar. 1/2 Teaspoon of soda (slightly scanted). 4 Eggs. 1 1/2 Cups of powdered sugar. 1/2 Cup of water. 2 Tablespoons of le...
- Feather Cake
- 1/4 Cup of butter. 1 Cup of sugar. 2 Eggs. 1 1/2 Cups of pastry flour. 1/2 Teaspoon of soda (slightly scanted). 1 Teaspoon of cream of tartar. A little grated nutmeg. 1 Teaspoon of vanilla. Se...
- Liquid Diet
- No. 1 8 A. M. Hot milk ..................................3/4 of a cup 10 A. M. Hot coffee with cream and a little sugar.....1/2 of a cup 12 m. Beef-juice.............................2 tablespoons ...
- Light Diet
- Light diet consists of everything included in liquid diet, and in addition fruits, such as grapes and oranges; porridge of granum or farina; soft-cooked or poached eggs; dry, water, milk, and cream to...
- Spring Menu
- No. 1 Breakfast. An Orange. Porridge of Wheat Flakes, with Cream and Sugar. Omelet, with Broiled Ham. Coffee. Hot Graham Gems and Butter. Lunch. 1 Cup of Hot Beef Broth. A Cream-cracker. Dinner...
- Serving
- If cooking be a science, then serving is an art. It perhaps more closely resembles painting than any-other, for a well-spread table should be a picture, and each separate dish a choice bit in the land...
- Serving. Part 2
- For the invalid's tray use the prettiest china obtainable. In a private house there are always some choice and precious pieces - teacups, quaint silver pitchers and spoons, pretty plates, and delicate...
- Serving. Part 3
- 1 There is, of course, an exception in the case of the use of milk for young children, it being a perfect food for them during the first year or year and a half of life. Ease in serving the sick is a...
- The Feeding Of Children
- There are three ways in which a child may be sup plied with food during its infancy: by its mother; by a substitute for its mother - a wet nurse; and by artificial feeding. This chapter will treat onl...
- The Feeding Of Children. Part 2
- (1) By mixing into the milk some substance which shall separate the particles of albumen from each other, and so cause it to form into smaller masses. (2) By partial predigestion. To accomplish the ...
- The Feeding Of Children. Part 3
- Circular wire frames, made something like casters, and fitted with eight bottles, each holding enough milk for one feeding, may be bought for the purpose of sterilizing at almost any pharmacy. The fra...
- The Feeding Of Children. Part 4
- Farinaceous Foods. There are many farinaceous forms of food prepared for the use of infants and children. Probably the most valuable of them are those made according to the Liebig process. The starch ...
- The Feeding Of Children. Part 5
- Manner of Giving. It is best to give milk from a bottle so constructed that suction is necessary, for it induces the flow of the digestive juices. Use the plain rubber nipple; those with tube attachme...
- The Feeding Of Children After The First Week, And Until The Sixth Week
- Use either the cream mixture, the whey mixture, or the following: 2 Tablespoons of cow's milk. 4 Tablespoons of water. 1 Teaspoon of Mellin's food, 1/3 Teaspoon of milk-sugar. 1 To prepare whey: 1 p...
- The Feeding Of Children From The Tenth To The Twelfth Month
- 6 Tablespoons of cow's milk. 3 Tablespoons of water. 1 1/2 Tablespoons of cream. 1 or 2 Tablespoons of Mellin's food. 1 Teaspoon of milk-sugar.1 Mellin's Food with Condensed Milk. Although, as ha...
- The Feeding Of Children After Eighteen Months
- The same diet as for the previous six months, with the addition of scraped or pounded chicken, mutton, or beef; mashed baked potatoes with beef-juice poured 1 Although Mellin's food is made from grai...
- District Nursing
- In England and in some parts of America district nursing, or nursing among the very poor of certain sections of a city, is an established part of a nurse's work. Her duties are to go from house to hou...
- Menu for Saturday, May
- Breakfast. Soda-biscuit. Sugar-syrup. Coffee. Dinner. Bread Soup. Beef-neck Stew. Noodles. Cream-of-rice Pudding. Supper. Browned Flour Soup with Fried Bread. Toast and Cheese. The recipe for ...
- Menu for Sunday, May
- Breakfast. Milk Toast. Coffee. Dinner. Beef Stew. Creamed Potatoes. Dried Apple Pie. Bread and Cheese. Corn Coffee. Supper. Noodle Soup. Broiled Herring. Bread. Tea. Milk Toast, page 130...
- Menu for Monday, May
- Breakfast. Oatmeal Mush, with Milk and Sugar. Bread. Coffee. Dinner. Pea Soup. Mutton Stew. Boiled Potatoes. Bread. Supper. Bread Pancakes. Fried Bacon. Tea. Oatmeal Mush, page 91. Pea ...
- Menu for Monday, September
- Breakfast. Buckwheat Cakes. Fried Bacon. Coffee. Dinner. Giblet Soup. Baked Potatoes, with Drawn Butter Sauce. Bread. Supper. Codfish Balls. Cheese. Bread. Tea. Giblet Soup. Giblet soup ...
- Menu for Saturday, January
- Breakfast. Fried Bacon. Corn Bread. Coffee. Dinner. Browned Flour Soup. Stewed Mutton. Mashed Potatoes. Bread. Supper. Baked Beans. Bread. Apple Dumplings, with Pudding Sauce. Tea. Corn Bre...
- Menu for Monday, January
- Breakfast. Fried Mush and Molasses. Bread. Coffee. Dinner. Soup from Boiled Beef, with Macaroni, Boiled Beef Flank, with Mustard Sauce. Bean Puree. Bread. Supper. Boiled Potatoes, with Butter ...
- Literature
- In preparing the preceding pages the following authorities have been consulted. Their works will be found useful for reference on subjects connected with the chemistry of food, bacteriology, nutrition...
- China For Serving
- Apparatus The following is a list of the necessary furniture, utensils, china, and miscellaneous articles for furnishing a cooking school: 3 Glass cream pitchers. 6 Small china cream pitchers. 6 Cof...
- Iron And Tin Ware
- 1 Tin tea-kettle. 6 Half-pint measure cups in thirds. 6 Half-pint measure cups in fourths. 2 Tin jelly-molds. 1 Large-mouthed tunnel. 3 Small tunnels. 1 Colander. 1 Taper soup-strainer. 3 Coarse...
- Broths
- Broth Made From Beefsteak (a quick method) Scrape the pulp from a pound of round or of sirloin steak, or mince the meat in a chopping-tray until it is fine; put it into a saucepan with just enough c...
- Oyster-Tea
- Oyster-Tea. No. 1 Select eight fresh oysters, chop them fine in a chop-ping-tray, and turn them into a saucepan with a cup of cold water; set the saucepan on the fire, and let the water come slowly t...
- Clam Broth
- Six large clams in their shells and a cup of water will be needed for this broth. Wash the clams thoroughly with a brush, and place them with the water in a kettle over the fire. The broth is simply t...
- Gruel Recipes
- Barley Gruel 1 Tablespoon of Robinson's barley-flour. 1 Cup of boiling water. 1 Saltspoon of salt. 1 Scant teaspoon of sugar. 1 Cup of milk. Mix the flour, salt, and sugar together with a little...
- Imperial Granum
- Imperial Granum is a dainty,highly nutritious preparation of wheat, very useful for invalids and children. 1 Tablespoon of Granum. 1 Saltspoon of salt. 1 Teaspoon of sugar. 1 Cup of boiling water. 1 ...
- Racahout Des Arabes
- 1 Tablespoon of Racahout. 1 Saltspoon of salt. 1 Cup of hot water. 1 Cup of milk. Put the Racahout and salt into a saucepan, mix it into a paste with a little cold water, and then pour on the hot wat...
- Indian-Meal Gruel - Granula
- Indian-Meal Gruel 2 Tablespoons of corn-meal. 1 Tablespoon of flour. 1 Teaspoon of salt. 1 Teaspoon of sugar. 1 Quart of boiling water. 1 Cup of milk. Mix the corn-meal, flour, salt, and sugar into ...
- Cracked Or Rolled Wheat - Wine Whey
- Cracked Or Rolled Wheat 1 Cup of cracked wheat. 1 Teaspoon of salt. 3 Cups of water. Pick over the wheat, to remove any foreign substance that may be in it. Put it with the salt and the water (boili...
- Wine Whey With Rennet - Milk And Seltzer
- Wine Whey With Rennet (sweet whey) 1 Pint of milk heated to 100 Fahr. 1 Teaspoon of prepared rennet. 2 Tablespoons of wine. Stir the rennet and wine into the milk quickly, so that the wine m...
- Milk And Soda-Water - Vanilla Syrup
- Milk And Soda-Water Into a glass half full of fresh milk put an equal quantity of soda-water. Use at once. This is an agreeable way to take milk, and is a nutritious and refreshing drink. Toast-Wate...
- Other Syrups - Chocolate
- Other Syrups A variety of syrups may be made, besides those mentioned, by using a sugar syrup like that in the above recipe, and flavoring it with cinnamon, lemon, almond, rose-water, chocolate, etc....
- Mulled Wine - Lemon Jelly
- Mulled Wine l Egg. 1 Tablespoon of Sugar. 1 Clove. 1/4 Square inch of cinnamon. 1/2 Cup of wine. 1/2 Cup of water. Put the water and spice together in a saucepan, and boil for ten minutes; then...
- Coffee Jelly - Puncheon Jelly
- Coffee Jelly 1/4 Box of gelatine. 1/4 Cup of cold water. 1 Cup of boiling water. 1/2 Cup of strong coffee. 1/2 Teaspoon of vanilla. 1/2 Cup of sugar. Soak the gelatine in the cold water for half an ...
- Buttered Water Toast - Chicken Soup
- Buttered Water Toast Toast four thin slices of bread. Put into a shallow pan a pint of water with half a teaspoon of salt. Dip each slice quickly into the water, place it in a covered dish, and sprea...
- Cream-Of-Celery Soup - Bouillon
- Cream-Of-Celery Soup 1 Head of celery. 1 Pint of water. 1 Pint of milk. 1 Tablespoon of butter. 1 Tablespoon of flour. 1/2 Teaspoon of salt. 1/2 Saltspoon of white pepper. Wash and scrape the ...
- Oyster Recipes
- Raw Oysters Wash and scrub the shells well under a stream of water, with a vegetable brush. With a hammer break the thin edges of the shell so that a knife may be inserted to sever the muscle which h...
- Scrambled Eggs
- Scrambled Eggs. No. 1 Break two eggs into a plate, and sprinkle on a little pepper and a saltspoon of salt; beat them with a fork for one minute, add two tablespoons of milk or, better, thin sweet cr...
- Omelets
- Omelets may be made in a great variety of ways, the kind depending not upon a difference in mixing the eggs, but upon the ingredients which are added. Spanish omelet is ordinary omelet with onion. Tru...
- Potato Recipes
- Baked Potatoes For baked potatoes, select those which are of uniform size and not very large. Scrub them thoroughly in a stream of water from the faucet, to wash off every particle of sand, for many ...
- Beefsteaks
- Hamburg Steak. No. 1 (SCRAPED BEEF) Cut a piece of tender steak half an inch thick. Lay it on a meat-board, and with a sharp knife scrape off the soft part until there is nothing left but the tough,...
- Squabs - Reed-Birds
- Squabs Squabs are young domestic pigeons. The Philadelphia market supplies nearly all of those used in the eastern part of the United States. Remove the feathers, and all pin-feathers; cut off the h...
- Mutton, Venison - Chops, Pan-Broiled
- Venison Venison is in season during the late autumn and winter. When hung for a proper length of time, it is the most easily digested of all meats. For this reason it is a favorite with epicures wh...
- Sweetbread Recipes
- Creamed Sweetbreads Make a cream sauce with a cup of sweet cream, a tablespoon of flour, and half a tablespoon of butter. Then cut a sweetbread into half-inch cubes, salt it slightly, and sprinkle on...
- Fish In Season
- When In Season Cod...............................All the year. Haddock............................All the year. Cusk................................Winter. Halibut.............................All ...
- Creams
- French Custard Make a custard mixture according to the above rule, omitting the cinnamon. Put into the bottom of the custard-cups in which it is to be baked, a teaspoon of raspberry jam. Then with a ...
- Princess Pudding - Orange Layers
- Princess Pudding 1/4 Box of gelatine. 1/4 Cup of cold water. 3/4 Cup of boiling water. 1 Cup of sugar. 1/2 Cup of white wine (sherry). Juice of one lemon. Whites of three eggs. For the sauce: ...
- Salads and Dressings
- French Dressing French dressing is a mixture of fine olive-oil, vinegar or lemon-juice, or both, salt, Cayenne pepper, and onion-juice. The following proportions will make enough for one head of lett...
- Ice-Cream - Sherbet
- Philadelphia Ice-Cream The so-called Philadelphia ice-cream is pure, sweet cream, sweetened with sugar, and flavored. For a small quantity use the following: 3/4 Cup of sugar. 1 Teaspoon of vanilla...
- Baked Sweet Apples - Grape Sauce
- Baked Sweet Apples Prepare sweet apples according to the foregoing rule, except use a fourth of a square inch of cinnamon instead of the lemon-peel, and half a teaspoon of sugar for each apple. Sweet...
- Mile Bread - Snow-Cakes
- Mile Bread 1 Pint of scalded milk. 1 Tablespoon of sugar. 1 Teaspoon of salt. 1/3 Cup of liquid yeast, or 1/5 Cake of Fleischmann's yeast. Measure the milk after scalding, but otherwise proceed ...
- Graham Gems - Layer Cake
- Graham Gems 1 Cup of milk. 1/2 Teaspoon of salt. 1/2 Cup of white flour. 1 Cup of Graham flour. 2 Tablespoons of sugar. 1 Teaspoon of cream of tartar. 1/2 Teaspoon of soda (slightly scanted). 1 ...
- Carmine For Coloring - Cream Filling
- Carmine For Coloring The following rule for making liquid carmine for coloring cake, ice-cream, blanc-mange, etc., will be found useful: 1 Ounce of No. 40 carmine. 3 Ounces of boiling water. 1 Ounce...
- Diet Lists Or Menus For The Sick - Convalescent's Diet
- Diet Lists Or Menus For The Sick Diet for the sick may be divided into three kinds: Liquid, Light, and Convalescent's or Invalid's Diet. Liquid diet consists entirely of liquids, of which milk is th...
- Summer Menu - For The First Week; One Feeding
- Summer No. 1 Breakfast. Blackberries. Farina Porridge, with Cream and Sugar. Broiled Steak. Baked Potatoes. Dry Toast. Cocoa. Lunch. 1 Tumbler of Kumiss. Dinner. Potato Soup made with New Pot...
- Bills Of Fare
- Mrs. Abel says, in her chapter headed Bills of Fare: The following bills of fare are made out for a family of six persons, consisting of a workingman, two women, and three children between the ages...
- Menu for Tuesday, May - Sunday, January
- Tuesday, May Breakfast. Oatmeal Mush and Milk. Buttered Toast. Coffee. Dinner. Fried Fish, with Mint Sauce. Fried Potatoes. Bread. Supper. Fried Farina Pudding. Broiled Salt Pork. Bread. Tea. ...
- Charts
- Charts of the composition of various foods may be made like the following, for use in a cooking school. They are valuable and convenient for reference. Chemical Composition Of An Egg Shell Carbonat...
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