It is proposed here to give a brief treatment of those foods that are not usually given in household books of recipes. Every dietitian will, of course, have in his possession and be familiar with the usual recipes for all the foods in general use in the home and in institutions.

The author will give here general recipes only.

With the aid of these general recipes any skillful attendant will be able to prepare any of the special invalid foods here listed, and many more.

Farinaceous Beverages

Farinaceous beverages (toast water excepted) are all made by slowly adding cereals, such as barley, rice, oatmeal, etc., to a large quantity of boiling water and cooking it for two or three hours. Strain off the liquid and season it to taste.

Toast Water

Toast bread until it is hard and black with carbon. Pour boiling water over it. Let it stand for an hour. Strain and use the liquid.