Mrs. Rorer's Diet For The Sick | by Sarah Tyson Rorer

Dietetic treating of diseases of the body, what to eat and what to avoid in each case, menus and the proper selection and preparation of recipes, together with a physicians' ready reference list.

Title	Mrs. Rorer's Diet For The Sick
Author	Sarah Tyson Rorer
Publisher	Arnold And Company
Year	1914
Copyright	1914, Sarah Tyson Rorer
Amazon	Mrs. Rorer's Diet For The Sick

By Sarah Tyson Rorer, Author of The Philadelphia Cook Book, Mrs. Rorer's New Cook Book, and many other valuable works on Cookery.

Foreword: This book has been written especially for the sick. The foods here recommended for special diseases are not suited to the well. A person in perfect health must simply repair the tissues of the body wi...

A Word To The Wise: As food is the most important of our wants, it is wise to say a word about diet in health before we discuss diet in disease. An ounce of prevention is worth a pound of cure. Food requirements ...

Appetite: The true natural appetite is a calling of the tissues of the body for sustenance, not the gnawing of an ill-fed stomach. When one is constantly overfed, naturally the appetite flags. A fast of three o...

A Few Golden Rules For Those Who Feed The Sick: First of all, I should like to impress on the minds of the attendants that constant nourishment does not always bring about good conditions or cures. When the appetite flags, stop feeding. Study...

Part I. Diseases. Asthma: This disease usually overtakes those who overeat or eat hurriedly, and those who nibble between meals. The asthmatic patient, as a rule, is not particular as to the character of his food, if the qua...

Menus: The following menus are arranged to show combinations of food, and how great a variety can be selected from a restricted diet. After an acute attack, give the patient only milk and milk preparation...

Tuberculosis: Doctor Osier tells us that the cure of tuberculosis is largely a question of nutrition; if one can make the patient grow fat, the local disease may be left to care for itself. As eggs, cream and milk ...

Pneumonia: Pneumonia, an inflammatory disease of the lungs, calls for light stomach-digested foods quite free from fat. The fever and weak heart action that are always present must also be taken into account....

Tonsilitis: In the acute stages of this disease, give egg flip, junket, koumys, matzoon, sweetened cream frozen slightly, or chocolate or coffee ice cream, about four ounces at a feeding. Lemon and orange gelose....

Quinzy: Dietetic treatment is the same as for tonsilitis. If the patient is anaemic give in the very beginning four raw eggs and a quart of milk a day, and four ounces of frozen cream twice a day. ...

Diseases Of The Heart: There are certain general rules that may be followed to a great extent in all cases of cardiac trouble, no matter whether the defects are partly counterbalanced or not. It is now recognized by all die...

Senile Heart: Most patients with this disease are thin and rather lighter in weight than is their usual habit. Avoid soups at the beginning of meals. If cream soups with bread agree they should form the meal, an...

Angina Pectoris: In this disease the stomach must be kept in the best possible condition. The food must be just enough, and not one ounce too much. Flatulency must be avoided. Like many other troubles of the circulato...

Aneurism: This disease calls for a non-stimulating diet. The heart beat must be kept even and slow, to lessen as much as possible the arterial pressure.. The diet must necessarily be rather monotonous, get vari...

Apoplexy: Follow the first attack by a fast of two, three or four days, as is deemed necessary by the physician. It frequently becomes necessary to give predigested foods by rectum. As this disease often occurs...

Pernicious Anaemia: The defective assimilation of proteids seems to be the chief obstacle to overcome in the feeding of this disease. It is always a question whether those from animal or from vegetable foods are more eas...

Anaemia (Chlorosis): Acute anaemia arising from hemorrhage, needs the immediate care of a physician and is not considered here. These directions are for the anaemic girl, who is frequently neglected and becomes a chr...

Diseases Of The Stomach: In all diseases of the stomach cures are effected by diet that are quite unattainable by drugs. No absolute rules can be formulated that will enable people to cure themselves. The term dyspepsia is ...

A Few Golden Rules For The Ordinary Dyspeptic: Masticate everything twice as long as you think it is necessary. Do not drink while food is in the mouth. Do not soften hard foods, as toast or bread crusts, by dipping them in water, milk, tea ...

Acute Gastritis: Immediate treatment is necessary; do not neglect a day; incurable conditions may appear. Diet is of primary importance, as drugs frequently irritate the stomach and should never be given except under ...

Chronic Gastritis: A curative diet for this disease is milk and milk preparations, with stale bread, free from husks or bran; lean meats, free from fat, scraped and broiled; carefully-boiled rice; baked potato, potato p...

Ulcer Of The Stomach - Gastric Ulcer: It is of utmost importance, in this disease, to protect the stomach against all sorts of irritations. The body and the stomach should have absolute rest if the case is severe. Maintain the nutrition b...

Intestinal Indigestion: Intestinal indigestion comes, as a rule, from continued overeating of starchy foods and sweets. It is found among people who eat large quantities of bread, and drink at the same time two or three cups...

Acute Intestinal Catarrh: In this disease, the intestines need rest. Give stomach digested foods with a minimum of light starchy gruels; beef juice, albumin and water, dried albumin in broth, modified milk without milk sugar, ...

Chronic Intestinal Catarrh: A person troubled with chronic intestinal catarrh must live largely on broiled meat, dry bread or zweiback, or water crackers. Occasionally very sweet blackberries and ripe peaches, but fruits must no...

Ulcer Of The Duodenum: Give only stomach digested foods at first - white of egg and water, or whey, Meiggs' food, followed by modified milk, if mouth feeding is allowable. As the patient progresses, add barley water to plai...

Chronic Constipation: Many persons seem totally ignorant of what causes and prolongs constipation. The mind has a more powerful influence over this than over any other disease; for this reason impress upon the patient that...

Appendicitis: Without entering into the causes or theories concerning appendicitis, it is frequently met with in persons who are troubled with habitual constipation, and persons who sit in unnatural positions, stoo...

Chronic Diarrhcea: During the severe symptoms of this disease the patient must eat predigested foods, adding, as. conditions allow, mutton broth, ground rice gruel, barley water, and scalded milk; and later, a broiled l...

Acute Dysentery: In this disease milk foods must be depended on. Dry albumin in modified milk, Meiggs' food, modified milk without sugar of milk, mutton broth boiled with rice or barley and strained; dry toast, zweiba...

Diet In Hemorrhoids: Strange as it may seem, diet has a marked influence over this disease. If people lived correctly, irregularities of this kind would never occur. Chronic constipation follows indigestion, and hemorrhoi...

Peritonitis: In the early stages of this disease give modified milk, white of egg beaten in water or whey, a little mutton broth, chicken tea or chicken broth, veal and lamb broth, all strained; port wine whey; ju...

Obesity: Obesity is the natural result of overeating and drinking, and a disinclination to regular exercise. The reduction of fat, while it does not necessarily involve a radical change in diet, does involv...

Diet For Leanness: The writer does not believe that leanness is really a disease that needs to have either dietetic or medical treatment, except when accompanied by anaemia, tuberculosis, or diseases of this kind. The o...

Gout: Gout, like rheumatism, may be cured on a shilling a day, if you earn it. The overfed and underworked - the idle - are frequently gouty. Give plenty of pure water between meals; fruit juices, espe...

Rheumatism: One cannot decide for one's self whether one has rheumatism or not. Twinges of pain may come from other causes. Where rheumatism occurs, the care of the skin is of equal importance with food. The pati...

Chronic Rheumatism: The treatment of chronic rheumatism differs from that of the acute disease. Most persons with this disease are underfed and badly nourished; they have been starved in the land of plenty; they have ...

Liver Troubles: Just what is meant by liver troubles must be decided by the physician. Overeating of rich or badly-cooked food, and overdrinking, will frequently overtax both the digestive tract and the liver. Person...

Catarrhal Jaundice: In this disease a fast is frequently the first aid to recovery. When feeding is allowable, begin with a small quantity of light food: whey, clam broth, albuminized water, albuminized whey, buttermilk,...

Cirrhosis: This disease, which usually accompanies alcoholism, must have very careful feeding. Usually a milk diet, interchanged with whey and milk preparations, is used for several weeks or months. Bartholow re...

Gall Stones: This, like a hundred and one other diseases, comes from faulty digestion. Gall stones are found more frequently in persons who have passed middle life, whose digestion and assimilation for fats, sweet...

Sick Headache: Sick headache, like biliousness, is foremost among the diseases that come from an over-rich, incorrect or badly-cooked food. It seems to be a disease of women, and strangely enough, the writer has see...

Diseases Of Urinary System: It is a well-known fact that a large quantity of foods rich in protein throws undue work on the kidneys, and the poisons retained greatly influence the composition of the urine. Kidney troubles usuall...

Uric Acid Diathesis: The causes of this disease are, as a rule, excessive eating of rich foods and lack of exercise. The blood contains an excess of uric acid or its salts. It frequently follows digestive troubles of l...

Albuminuria: This disease, like most urinary troubles, comes to big meat eaters, people who live to eat, and must have big juicy steaks every day in the week. The system is able to store surplus starch and sugar...

Functional Albuminuria In Children: This disease frequently comes to children who have had meat feeding too early, and sweets and starchy foods have been allowed in too large quantities. Milk and milk preparations should be the sole die...

Chronic Bright's Disease: No matter what the origin of the disease, dietetic treatment is the same. Osier says, care in food and drink is the most important element in the early treatment of these cases. All highly-seasoned ...

Nephritis. Acute Nephritis: Diet is of equal importance with medical treatment. Foods must be easily digested, and the diet must be restricted until the activity of the kidneys becomes normal. If the case is incurable, the di...

Oxaluria: In this disease oxalate-of-lime crystals are found in the urine. By some it is supposed they are created from eating certain kinds of food rich in the constituents they contain; by others, from faulty...

Calculi: Induce the patient to drink abundantly of pure, soft water. Any good, soft spring water will answer. Distilled water, which is usually procurable in small towns and cities, is excellent. The name on t...

Diabetes: Pathologists differ as to the cause and origin of diabetes; some believe the disease may be definitely located in the nervous centers of the brain; others, equally skilled, advance the idea of defecti...

Menus For Diabetic. Convalescents May Be Arranged As Follows: Breakfast Orange Broiled Chop Bran Bread Clear Coffee Dinner Half pint Bouillon Rare Beef (roasted) Spinach, Cocoanut Butter Roquefort Cheese Aleuronat Gems Clear Coffee Sup...

Pregnancy: If all is well during pregnancy, the food need not necessarily be changed (providing the patient is a normally healthy woman) until the fourth month before delivery. If complications arise, special di...

Puerperal: Do not give slops; they lack nourishment and upset digestion. The days of water panada and cracker gruel are past. Five or six hours after delivery give a cup of hot milk, or a cream soup, or mutton b...

A Few Golden Rules For Mothers Of Bottle-Fed Babies: Purchase the best quality of cows' milk, in sealed bottles. If this is impossible, and you have to buy milk in bulk, pasteurize it as soon as you receive it. Put the milk in the refrigerator or in ...

Feeding Of Infants: If possible, every healthy mother should nurse her babe; there are, however, a few excellent reasons why she should not. Nervous women, those who are tubercular, or who were born of tubercular mothers...

How To Modify Milk: This process is simple and can be done easily and efficiently in any kitchen, with the ordinary utensils found there, provided they are used only for this purpose. Cleanliness must be strictly observe...

Partial Milk Feeding: No harm and a great deal of good may come when an infant is nursed part of the time and the bottle used once or twice a day to help out. Sometimes, although a mother has a good quality of milk, it is ...

After The Weaning: After the infant is weaned, during the second year of its life, great care must be taken in the warm months. The basis of the diet of a child until it reaches its fourth year should be well-cooked cer...

After The Weaning. Continued: The Following Articles Are Strictly Forbidden Pork and all dishes made from pork All salt meats and fish All dried meats Sauces and gravies made from heated fats The internal organs of ...

Foods Admissible For Young Children: Milk and milk foods Milk gruels Buttermilk Matzoon Leban Clabber Junket and junket preparations Vegetable gelatin with fruit juices Nut preparations made from ground nuts Whole...

Diet For Older Children: Children old enough to go to school should have special attention paid to their diet, as diet, education and health bear very close relations one to the other. In the kindergartens, or the schools int...

Diet For Older Children. Continued: Foods That Are Generally Admissible Well-cooked cereals Fruits, fresh and stewed without sugar Cooked bananas, except fried and fritters Cream soups Vegetable soups without meat Puree of bean...

Marasmus: This disease comes, as a rule, from malnutrition; it is really slow starvation. Such infants frequently have a sufficient amount of food, but the food is not suited to their natural condition; they ar...

Measles: During the height of the fever give hot water, or hot water and milk. A fast is to be recommended. When the appetite appears give milk, milk and barley water preferable, hot or warm milk soups, with h...

Chorea: In this disease diet is of primary importance. When it occurs in children, the diet should consist exclusively of fruits, tender green vegetables, well-cooked cereals and cream, eggs and milk. Fatty m...

Diphtheria: The rapid loss of vitality and weight in this disease must be met and retarded by correct dietetic treatment. The difficulty in swallowing makes liquid foods a necessity, and the kidney conditions ind...

Mumps: Mumps do not require special feeding, except that the food must be liquid in order to be easily swallowed. Food must also be free from salt, pepper and acid. May Eat Milk Milk soups Mutton br...

Whooping Cough: In cases of either mild or severe whooping cough the stomach and bowels require very close attention. Mucous membranes in general are affected, and incorrect food induces indigestion, and this increas...

Enuresis: A simple nutritious diet helps greatly in correcting this trouble. Liquid foods and large quantities of water should not be taken after five o'clock in the evening. Breakfasts should be nutritious and...

Diet In Relation To Age: When a man has passed his fiftieth year, he certainly has less call for food than during the early and more active part of his life. His structure is complete; he needs only a sufficient quantity of e...

Combinations Suited To The Aged: Breakfasts Stewed Prunes Wheatena Cream Stewed Figs Cream of Wheat Cream Stewed Apples Eggs Toast Orange Juice One Egg Broiled Bacon Toast Grape Fruit Poached Egg Corn Muffin Stra...

Feeding In Fever: Graves, in 1848, commenced to feed fevers. Prior to that time most fever patients had been starved, and we might add, most fever patients died, for in addition to starving they were bled. In all fever...

Typhoid Fever: In typhoid fever there is a close relation between right feeding, good nursing and recovery. At no time during the prevalence of the fever must there be the slightest departure from the food ordered b...

Convalescing Typhoid: After the patient has had a normal temperature for ten or twelve days, if agreeable to the physician, add a little semi-solid food to the general feeding: a frothed egg, omelet souffle, cup custard, b...

Dengue Fever: In this fever use precisely the same diet as in typhoid, and if the person is robust, a fast of three or four days, with plenty of water, is to be recommended. ...

Malarial Fever: A fast of one or two days, followed by white of egg and water for one day. Nut milk is excellent in the first stages of malaria. Fruit juices, especially orange juice, is always to be recommended, and...

Scarlet Fever: The writer has had considerable experience in the feeding of scarlet fever, and has found that the best results come from a non-meat diet, and she fully believes that a strict milk and barley water di...

Yellow Fever: Physicians in the tropics recommend in all cases of yellow fever, an absolute fast, no matter whether the patient is robust, or slender and frail. If vomiting occurs, and continues for any length o...

Purpura Haemorrhagica: Feed the same as in fever, but substitute four ounces of fresh grape juice, for three regular feedings, one in the morning, another at noon, and one at six o'clock. It is most important that the grape...

Smallpox: During the early stages of the disease there is little or no desire for food. Plain milk, or milk one-third barley water, milk with dry albumin, peptonized milk, or milk and carbonated waters, give qu...

Diseases Of The Skin. Urticaria Or Nettle Rash: The skin, being a delicate and sensitive secretory organ, is easily affected by habits, diet and exercise. Nettle rash is perhaps the best example of a cutaneous disorder resulting from the toxic i...

Acne: It is said by many dietitians that acne may be entirely overcome by correct and special diet. It is true that acne is worse among people who live largely on hot breads, fried food, rich starchy dishes...

Eczema: In eczema, as in all skin diseases, a correct diet plays the most important part in the cure. The stomach must be kept in good condition, the bowels regular. If the patient is anaemic, give white of e...

Alcoholism: In this disease, whether chronic or acute, the whole system is more or less poisoned, the mucous lining of the stomach is inert and inactive, gastric catarrh is frequently established, and the mucous ...

Chronic Alcoholism: When the disease reaches the chronic stage, the craving and longing for alcohol overpowers the better mental conditions and interferes with the selection of food and the appetite. Highly-seasoned beef...

Delirium Tremens: While this comes truly under the head of alcoholism, it requires special dietetic treatment. Make sure that the alimentary canal is thoroughly emptied of all foods before you begin the feeding. Where ...

The Insane: Insane patients who have been illy-nourished must be liberally fed. The first effort should be to increase the weight of the body. Cream, olive oil, broiled bacon, plenty of butter on the bread, are o...

Cancer: I feel in writing diet for this disease a fullness of experience, as I have had charge in my own family of several persons with this malady. One thing is certain - all dishes made from cornmeal or fro...

Exophthalmic Goiter: Milk and milk foods are to be preferred, if they agree with the patient; if they do not, select such easily-digested foods as cream soups, with dry bread; sweetbreads, broiled, stewed, and creamed; no...

Locomotor Ataxia: This disease calls for a generous, simple, nutritious diet rich in fatty matter. Patients should drink two and a half quarts of plain cool, not iced, water each day. If ordinary water is objected to, ...

Epilepsy: It is generally conceded by all physicians and dietitians that diet plays a most important part in the alleviation and cure of this disease. It has been observed that epileptic attacks in childhood al...

Erysipelas: The intense inflammation of the skin in this disease indicates a diet free from the proteids of meat. The writer has had success with a simple diet of milk gruels, infants' foods, with eggs, milk, ...

Insomnia: A heavy meal at night, a cup of strong tea or chocolate, are frequently responsible for a sleepless night. If sleeplessness has become a habit, put the patient on a regular, easily-digested diet, a...

Addison's Disease: In the early stages of the disease there is always a decided weakness of the entire digestive system. As the disease advances, vomiting frequently becomes rather dangerous, and requires first attentio...

Diet After An Anesthetic: If vomiting occurs after administration of ether or chloroform, do not give food for several hours. A table-spoonful of clam broth, given in teaspoonful doses, will probably be retained and give a fou...

Part II. Recipes. Proprietary Foods: Under this heading the writer has placed prepared foods that are manufactured, the secret of which is supposed to be patented. Some of them contain a large amount of nourishment in small bulk. Some ar...

Gluten Flour: Gluten flour and similar products sold under the name of diabetic foods, are frequently rich in starch, the very substance we are trying to get rid of in diabetic feeding. Some gluten flours sold in...

Aleuronat: Aleuronat is the gluten flour made from the aleuron layer of the wheat kernel. According to recent analysis, it is starch free, and contains eighty percent, of digestible proteids. It is made in Germa...

Roman Meal: Made by the Roman Meal Company, Duluth, Minnesota, is an excellent cure for chronic constipation. Use ordinary recipes for muffins,- gems, bannocks, substituting Roman meal for one-half the quantity o...

Soy Flour: The Health Food Company, of New York, make a soy flour that contains but a trace of starch. It may be made into mush or gems for diabetic patients. Recipes for its use will be found in Part Second of ...

Measurements: A measuring cup holds a half pint, and can be purchased at any housefurnishing store for ten cents. It is the standard measure for all recipes in this and other United States cook books. All measur...

Methods Of Cookery: Roasting Roasting means to expose one side of an article to an intense heat, and the other to the air. Our grandmothers roasted beef on a spit, which turned constantly before a hot fire. In these d...

How To Make Soups: The first and most important point in making good soup is to use the best of materials. To give meat soup the slightest food value, we must change the solid meat into liquid form. To do this, the f...

How To Make Stock: Purchase a shin of beef, have it sawed into four lengths, remove the meat from the bone, put the bones into the bottom of the kettle, the meat on top, cover with four quarts of cold water, bring slowl...

How To Make Beef Tea: 1 pound of chopped lean beef 1 pint of water 1 bay leaf 1 whole clove 1/2 teaspoonful of salt Put the meat through a meat grinder, add all the other ingredients, and stand in a cold place for at...

How To Make Beef Essence: Put a half pound of finely-chopped lean beef in an ordinary, clean fruit jar; add a half teaspoonful of salt, stand the jar in a saucepan of cold water or in a steamer, bring the water to boiling poin...

Bartholow's Restorative Soup For Invalids: Grind one pound of lean beef, add eight fluid ounces of soft or distilled water, five drops of pure hydrochloric acid and thirty grains of common salt; stir constantly for five minutes and stand asid...

How To Make Beef Juice: Broil a half pound of round steak, searing it quickly on both sides. The steak should be one inch thick, and the broiling about five minutes. Put it on a hot plate, cut it into bits, and with a lemon ...

How To Make Beef Broth: Four Servings Purchase a half pound of well-cracked bones and a pound of lean beef. Chop the beef, or cut it fine, sear it well in a hot kettle, add the bones and one and a half quarts of cold wate...

How To Cook Bouillon: I pound of lean meat I pint of water The white of one egg 1 teasooonful of sugar 1/2 teaspoonful of salt 1 bay leaf 1 whole clove A saltspoonful of celery seed Put the sugar into a saucepa...

Semi-Solid Beef: 1/2 pound of lean beef 2 ounces of grated fresh pineapple 1/2 teaspoonful of salt A saltspoonful of celery seed Put the meat twice through a meat chopper; add the grated pineapple and stir co...

How To Make Consomme: Put through a meat chopper one pound of veal and one pound of beef. Sprinkle over the bottom of a soup kettle a teaspoonful of sugar; when this burns and the bottom of the kettle is quite brown, add t...

How To Make Mutton Broth: Purchase a neck of mutton, wash it and cut it into small bits, put it in a granite saucepan with a quart and a pint of cold water and two tablespoonfuls of washed rice; bring to boiling point and skim...

How To Make Veal Broth: One small knuckle of veal, covered with a quart and a pint of cold water; bring to boiling point and skim, then cover and simmer gently two hours. Strain and stand aside until perfectly cold. Remove t...

How To Make Chicken Broth: For this purchase a fowl weighing three and a half pounds, not too fat; singe, draw it carefully, without breaking the intestines. Remember the appetite of a sick person is very capricious, and the sl...

How To Make Combination Broths: Mix a half pint of beef tea with a half pint of chicken broth, and stand them aside in a cold place. At feeding time reheat sufficient quantity, two or four ounces, add a palatable seasoning of salt a...

How To Make Vegetable Broth: Chop sufficient carrot to make a half cupful, add two tablespoonfuls of chopped onion, two tablespoonfuls of chopped turnip and a half cupful of chopped celery. Put a teaspoonful of sugar in the botto...

How To Make Dried Bean Soup: Dried beans, peas and lentils have more than meat value. These soups may be used for the rheumatic, gouty and uric acid patients in the place of meat at dinner. They are exceedingly good also for pers...

Soups Maigre: Lentil Soup Substitute lentils for beans, and proceed precisely the same as for soup of dried beans. Lentils are more easy of digestion than either beans or peas. Revalenta Arabica is the name g...

How To Make Milk Soups: These are known as cream soups in ordinary cooking nomenclature, and are usually made from some appetizing green vegetable and thickened milk. They are to be recommended because they are palatable, ea...

How To Make Cream Of Corn: One Serving Score down the center of each row of grains on two perfect ears of corn; and, with a dull knife, press out all the pulp, leaving the hulls on the cob. Put two-thirds of a cupful of milk...

How To Make Cream Of Green Peas Soup: One Serving Press a half cupful of cooked green peas through a sieve; put the pulp in a saucepan with two-thirds of a cupful of milk; add a teaspoonful of cornstarch moistened in a little cold milk...

How To Make Cream Of Split Peas: Wash a half pint of split yellow peas; soak them over night. Next morning drain, wash, cover with a quart of fresh cold water, bring to a boil, drain and throw this water away. Cover the peas again wi...

How To Make Cream Of Potato Soup: One Serving Pare a medium-sized potato, cover with boiling water, boil five minutes, drain and cover again with a half pint of boiling water; add a bay leaf, a saltspoonful of celery seed; cover an...

How To Make Spinach Soup: One Serving This soup is exceedingly good in cases of constipation. Wash carefully sufficient spinach leaves to make one pint. Put the spinach in a hot, dry kettle, add quickly a half cupful of wat...

How To Make Cream Of Turnip Soup: One Serving Grate one young turnip, about two tablespoonfuls; add a half cupful of cold water, cook in a double boiler fifteen minutes, add a saltspoonful of salt, half a cupful of milk, and if adm...

How To Make Cream Of Oyster Soup: One Serving Wash six fat oysters by pouring over them cold water; throw them into a hot granite saucepan, shake quickly until the gills of the oysters curl, then drain, saving the liquor. Put a hal...

How To Make Cream Eggs And Beef: Three Servings Wash two tablespoonfuls of pearled sago until the water is clear; drain, cover it with a pint of cold milk and let it soak over night in a cold place, or for at least two hours. Put ...

How To Make Milk Soup: Two Servings Put two tablespoonfuls of finely-chopped onion, a half cupful of chopped celery tops, a tablespoonful of chopped parsley and two tablespoonfuls of chopped carrot over the fire in a hal...

Animal Foods: These are derived from the flesh of animals, and consist of meats and the internal organs of animals and fowls used as food - sweetbreads, tripe, liver, kidneys, brains, tongues and frys, and the ro...

How To Cook Meats: In this group we include the flesh of animals used as food - beef, veal, mutton, lamb, poultry, game and rabbit. All meats are highly nitrogenous, and most of them are easy of digestion and assimil...

How To Cook Fish: From a dietetic standpoint, fish is classed with the flesh of animals - a nitrogenous food. The protein in white fish, as cod, haddock and halibut, is in about the same proportion as in beef and mutto...

How To Boil Fish: Cut a thick piece from the center of a fine white-fleshed fish, wash it quickly in cold water, wipe it carefully and dust it with salt. Wrap it in a piece of cheesecloth, put it in a kettle of boiling...

How To Make Planked Fish: Secure for individual service a small oblong plank, not over four inches in width and six inches long. Boil a good-sized potato; when done mash it thoroughly, add four tablespoonfuls of milk and a ...

How To Cook Fish In A Paper Bag: Select the necessary piece of fish, dust it lightly with salt, put it in an oiled paper bag, fold over the end of the bag, fasten it, lay it on a grate in a baking pan, and bake in a quick oven fiftee...

How To Cook Oysters: Oyster Bouillon I Purchase twelve salt oysters in the shell; wash and scrub the shells thoroughly; put them into a saucepan with a pint of boiling water, cover and bring quickly to a boil. Lift one...

How To Cook Clam: Clam Bouillon If clam broth is to be used for any length of time, it is wise to buy fifty medium-sized hard shell clams; put them in a cold place and sprinkle them every day with cold salt water. ...

How To Cook Beef: Beef should be fine grained; that portion exposed to the air a light red, showing a shade of purple when the first slice is cut off. For the sick, purchase the best quality of lean beef; be sure the f...

How To Broil A Steak: Cut off just sufficient for the meal; if tenderloin, a slice from the entire tenderloin; if sirloin, cut near the middle a piece sufficiently large for a serving. Trim off every particle of suet. I...

How To Pan Broil A Steak: Cut the steak one inch thick. Put an iron shallow frying pan over the fire; when very hot throw in the steak; it will fasten itself to the pan immediately. Loosen it with a cake turner and turn it as ...

How To Broil On A Gas Stove: Light the oven burners three minutes before placing the steak; have everything else for the meal ready. See that the broiling pan and rack underneath the gas burners are in their proper places. Have t...

Beef Cooked In Tomato: In certain cases of obesity where tomatoes are allowable, this gives variety and is exceedingly palatable. Chop fine or grind a quarter of a pound of round of beef, season it with a half teaspoonfu...

Beefsteak In A Paper Bag: Purchase a slice of tenderloin not over three-quarters of an inch thick. Open a small paper bag and grease it slightly with olive oil. Dust the steak lightly with salt, put it in the bag, fold over th...

Salisbury Steak: Put a half pound of the round of beef twice through the meat chopper; add a half teaspoonful of salt and form it into a round cake, making it of equal thickness throughout - that is, have the sides as...

The Rorer Meat Cake: Purchase a half pound of tenderloin of beef; take a blunt silver knife and scrape the pulp of the meat from the fibre; put that which you have scraped on to a porcelain, or ordinary china plate; it mu...

Homemade Pemmican: 1/4 pound of lean beef put twice through a meat chopper 1/4 pound of marrow from the leg or shin bone of an ox Chop the marrow with a silver knife and remove the fibre. Mix the beef and marrow t...

How To "Roast" Or Bake Beef: Select two good standing ribs, the first or second cut, according to the size of the family; the first cut will make a small compact roast. Have the ribs trimmed and cracked. Put the roast in the pan,...

How To Boil Beef: Purchase the bolar piece - the fleshy part of the shoulder - or a piece from the upper round. Select a kettle that will hold sufficient water to entirely cover the piece of meat to be boiled. When the...

The Second Cooking Of Meats: Even to a healthy person who has good digestion, the ordinary hash is an abomination. There are only a very few ways in which meat can be warmed over for the sick. Boudins or dishes where the meat is ...

How To Cook Tripe: Tripe, being a portion of the digestive viscera of the ox, is one of the most easily-digested of animal foods, requiring only one hour for perfect digestion. It is generally cleaned by the butcher. Wh...

How To Cook Mutton: The flesh of good mutton should be a bright red color, the fat firm and white. The fatter the mutton, the better and more tender the lean parts, but as the fat of mutton is very rich in stearic acid, ...

How To Cook Veal: Veal is an unfit food for the sick, because the flesh is dense and difficult of digestion - the juices are rich in albumin, which hardens under the influence of heat. In gastric troubles, however, vea...

How To Cook Sweetbreads Or Liver: Broiled Sweetbreads Split a prepared heart sweetbread into three slices, put it on a broiler over a clear fire, browning first one side, then the other. Serye it at once with a little butter and ...

Poultry And Game: Poultry for the well and the sick should be in perfectly fresh condition, not cold storage. Chickens and turkeys should be dry picked, not scalded; this is especially important for young chickens, as ...

How To Select Chickens For Broiling: Purchase a young chicken with firm flesh,, yellow skin and legs, and with a soft point to the breastbone. It should not weigh over one and a half pounds. A Squab Chicken is simply a young chicken n...

How To Draw A Chicken: Draw the chickens as soon as they come from the market, and put them at once in a cold place. Cut off the feet and head, split the skin down the back of the neck, detach it from the neck, draw it down...

How To Broil A Chicken And Poultry: Select a very young chicken, draw it carefully; wash quickly and wipe it dry; put it in a broiler and then over a clear fire, bone side down; broil slowly for fifteen minutes, then turn it and broil o...

How To Cook Chicken In A Paper Bag: This perhaps is one of the best ways of cooking chicken for the sick. There are very good, logical, scientific reasons for using a bag or oiled paper for oven cooking of meats. This method of cooki...

How To Pan A Chicken: Draw and split the chicken down the back; it must not weigh over one and a half pounds. Put half of it in a granite roasting pan, bone side down, put two or three tablespoonfuls of water in the pan, r...

How To Cook Chicken Fricassee: Select a fowl one year old and not too fat. For the sick, use only the white meat. Draw the chicken, take off the second joints and with a cleaver or heavy knife chop and slash the leg, beginning at t...

Ceylon Chicken: In cases of long-continued feeding for invalids, the aged, or tuberculosis patients, variety is the spice of life. Ceylon chicken may be made from any left-over chicken that has been carefully cooked,...

Chicken Timbale: Cut half the white meat, four ounces, from a young, uncooked chicken; put this raw meat twice througha meat chopper, put it into a bowl, rub it with the back of a spoon until it forms a paste; add slo...

How To Cook Chicken: Chicken Souffle Chop sufficient cooked white meat of chicken to make four tablespoonfuls; add to it two tablespoonfuls of thick cream, a tablespoonful of sifted dry bread crumbs, a salt-spoonful of...

How To Cook Game: Larded Quail Clean and truss the bird, wrap around the thinnest possible slice of bacon, put it in a small baking dish and run it in a quick oven for thirty minutes. Remove the bacon and serve on t...

How To Make Sauces: Individual Recipes All sauces are quite easily made. The points to be remembered are that the fat and flour must be rubbed together and not heated; the liquid material as a rule must be added cold,...

How To Make Fruit Sauces: Apple Sauce Wash one large tart apple, cut it into quarters, remove the seeds, slice the apple, put it in a saucepan with sufficient water to cover; cover the saucepan, bring quickly to a boil, and...

Condiments: This group, salt, pepper, vinegar, such spices as cinnamon, allspice, cloves, mustard, cayenne, nutmeg, mace, ginger and curry powder, have not the slightest place in diet for the sick. As astringents...

Milk: Milk is a typical or perfect food. By this we mean it contains all the necessary elements to sustain life and build and repair the tissues of the young mammalia during the period of rapid growth. It i...

The Digestibility Of Milk: Milk is difficult of digestion when swallowed rapidly, because the rennin in the gastric secretions coagulates it the same as it does when added to milk for junket. This curd remains hard and dense in...

How To Change The Taste Of Milk: In cases where milk feeding must be prolonged, and the flavor of raw milk is objectionable, change it, and speak of it to the patient, for the mind has great influence over the palate. The taste is no...

How To Sterilize Milk: Sterilized milk is dead milk. In boiling all the natural micro-organisms are killed. Boiled milk is more difficult of digestion than raw milk, and should never be given to infants except under the res...

How To Pasteurize Milk: Louis Pasteur, a French chemist of the latter part of the last century, found that milk heated to 165 Fahr. was practically free from dangerous bacteria and still retained a considerable amount o...

Artificial Milk: In cases where the infant cannot take even the above amount of cows' milk, make two quarts of skimmed milk into junket. Break up the curd with a fork, and strain carefully; bring the whey to a ...

Koumys: Heat two quarts of milk to 100 Fahr., boil together two tablespoonfuls of sugar and two of water; add this to the milk; dissolve a third of a compressed yeast cake in two tablespoonfuls of milk, ...

Leban: To make good Leban and Matzoon, directions must be carefully followed. Put two quarts of milk in a pan over the fire; bring it to almost the boiling point and keep it there for twenty minutes. When it...

Kefir: Put one quart of fresh new milk in a perfectly clean two-quart fruit jar, stand the jar in a kettle of cold water, cover the kettle, bring to boiling point and boil ten minutes. Remove the jar and all...

Ways To Prepare Milk: Milk, Eggs And Brandy Scald a half pint of new milk in a double boiler and stand it away to cool. Separate one fresh egg, beat the white and yolk separately, then mix them together, add a teaspoonf...

Meiggs' Food: Soak one level teaspoonful of granulated gelatin in six tablespoonfuls of cold water for a half hour. Moisten a level teaspoonful of arrowroot in two tablespoonfuls of cold water, then add hastily a h...

How To Make Blancmange: Blancmange Two Servings Put a half pint of milk in a double boiler; moisten a level tablespoonful of cornstarch in three tablespoonfuls of cold milk, add it to the hot milk and cook until thick; tu...

How To Make Jelly: Arrowroot Jelly Two Servings Put a half pint of milk in a double boiler, add two teaspoonfuls of arrowroot moistened in two tablespoonfuls of cold milk; stir until the mixture begins to thicken,...

How To Make Gruel: Arrowroot Milk Gruel One Serving Heat a half pint of milk in a double boiler; add a half dozen raisins split into halves, and a teaspoonful of arrowroot moistened in two tablespoonfuls of milk; ...

How To Make Gruel. Continued: Ye Perfect Food 1/2 pint of milk 1/2 pint of chicken broth 2 level tablespoonfuls of pearled sago Yolks of two eggs Put the sago into the broth and stand it aside over night; next morni...

How To Make Whey: Wine Whey Put one pint of milk into a saucepan; heat gently to 160 Fahr., add four tablespoonfuls of sherry, strain through two thicknesses of cheesecloth and it is ready for use. A quart o...

How To Make Cream: Clotted Cream Strain new milk into shallow round granite or new tin pans and stand it in a cold place over night. In the morning lift the pans carefully, place them over a mild fire and heat slowly...

Recipes For The Preparation Of Peptonized Milk: Quick Process Put one ounce of pure cold water into a tumbler, dissolve it in quarter of the contents of a Fairchild's peptonizing tube; stir this for a minute, add four ounces of milk that has bee...

Laibose: This preparation is made from the solids of milk, mixed with entire whole wheat, well cooked. The average approximate composition of laibose is as follows: Total dry solids, 94%; protein 18%; fat 17%;...

Specially Peptonized Milk: For Making Milk Jelly, Milk Punch, Milk Lemonade, and for use with Fruit Juices or Acids Peptonize a pint of milk by the Warm Process, keeping the bottle in the water bath for one hour; pour t...

How To Make Peptonized Beef: To a quarter pound of finely-minced, raw lean beef add a half-pint of cold water; cook over a slow fire to boiling and boil for a few minutes, stirring constantly from the beginning. Pour off the liqu...

How To Make Peptonized Oysters: (Originally Suggested by Dr. M. A. Randolph) To a half dozen large oysters with their juice add a half pint of cold water; heat in a saucepan to boiling and boil briskly for a few minutes; pour off...

Foods: Panopepton - Food For The Sick The entire soluble digestible substance of beef and wheat is sterile solution, perfectly assimilable; designed especially for patients under conditions where the ordi...

Panopepton In Various Ways: In cases where the prolonged use of Panopepton is necessary, there is, in addition to the usual manner of giving it, quite a variety of ways of making it pleasing and grateful to the invalid; the foll...

The Whey, Its Analysis: Proteins (soluble) .......... 0.79% Lactose..................... 4.73% Ash ......................... 0.44% Fat......................... a trace contains the soluble albuminoids, sugar and sal...

How To Make Junket And Whey: Junket Into a small clean bowl put one teaspoonful of Pep-sencia (Essence of Pepsin, Fairchild) and add one-half pint of fresh cool milk; stir gently to mix thoroughly. Place the bowl containing th...

How To Cook Eggs: Eggs are next in importance to milk in diet for the sick, and for invalids, children and the aged. They are nitrogenous, taking the place of meat, fish or milk. The digestibility of an egg is gover...

How To Cook Eggs. Part 2: French Poached Eggs Fill a deep saucepan two-thirds full of boiling water, put it over a quick fire where it will boil rapidly. Take a wooden paddle or spoon, stir rapidly around the edge until the...

How To Cook Eggs. Part 3: Golden Nog Beat the white of an egg until it is very, very stiff. Half fill a lemonade or punch glass with strained orange juice, float the beaten white on top, heaping it up daintily. Other fru...

How To Cook Eggs. Part 4: Golden Toast Cut the crust from a half-inch slice of bread, dry the bread in the oven, then toast it quickly until a golden brown, put it in a small vegetable dish or platter, pour over a half cupf...

Vegetables: Vegetables are divided into four classes: those rich in nitrogen - muscle and tissue-building foods; those containing carbohydrates - sugars and starch; fatty vegetables - nuts and olives; and succule...

Botanical Classification Of Our Common Vegetables: Dicotyledons Cruciferae, Mustard Family. Water-cress; Horseradish; Cabbage tribe; Turnip; Rutabaga; Mustard, black and white; Peppergrass; Radish. Capparidaceae, Caper Family. Capers. Malv...

A Group Of Starchy Vegetables: Potatoes Rice Hominy Hominy grits Italian pastes in general, as vermicelli, macaroni, spaghetti Chestnuts Sweet potatoes Yams Tapico Sago Cassava Arrowroot Tous-les-mois Taro ...

How To Cook Potatoes: How To Boil Potatoes Take a thin paring from the potatoes, remove the eyes, throw them at once into cold water; when ready to cook, drop them into a kettle of boiling, unsalted water, boil rapidly ...

How To Cook Rice: Rice is exceedingly rich in starch, and when unpolished contains also a considerable amount of protein. It is said that the varieties grown in East India contain more nitrogen than rice grown in the U...

How To Cook Hominy: We have two kinds of hominy in our markets, one made from almost the entire grain of white dry corn, with the hull taken off, sold under the name of hominy and samp; and the other, hominy grits. Homin...

Yams (Dioscorea Batatas): Yams are imported into the United States from the West Indies and Central America. They are exceedingly large, frequently weighing from four to ten pounds. They do not grow in the United States. The s...

Taro (Colocasia Antiquorum, Schott, Variety Esculenta): Root of the Elephant Ear Taro is made by the Hawaiians into a dish called poi, and in the West Indies and Central America the root is boiled and served much the same as we serve potatoes. It consti...

Cassava And Tapioca: Both cassava and tapioca are very rich in starch, containing from eighty-five to ninety per cent. They are made from the fleshy roots of two species of the tropical genus Manihot; one the bitter, an...

How To Cook Sago And Arrowroot: Sago First-class sago is almost a pure starch made from the central part of several varieties of palms. East Indian sago meal, made from the Cycas, must not be confounded with our ordinary commerci...

Tous-Les-Mois: This is a starch made from the tuber of the Canna edulis, and like arrowroot, is very easy of digestiori. These are the largest of the starch grains, are round with concentric markings and a central h...

How To Make Italian Pastes: Macaroni, spaghetti, vermicelli and noodles are generally known as Italian pastes. Most of them are quite un-suited for diet for the sick, although they make an agreeable starchy food for children, in...

How To Make Noodles: Put a cupful of flour in a large dinner plate or platter, make a well in the center, add a saltspoonful of salt and one egg beaten with two tablespoonfuls of water; work the flour into the egg mixture...

A Group Of Starchy Vegetables, Also Containing Sugar: Sweet Potatoes; Squash; Pumpkin. Sweet Potato (Ipomaea Batatas, Lamarck) The sweet potato belongs to the morning glory family. In this country we have three or four varieties, containing mor...

How To Cook Sweet Potato: Baked Sweet Potato If sweet potatoes are to be served to invalids, or even given to children, they should be carefully baked in the skins. Wash them well, put them into a moderate oven and bake ...

Winter Squash (Cucurbita Maxima, Duchesne): The following rules for cooking pumpkin may be used for any variety of winter squash, as the Cashaw or Hubbard. While they do not contain as much nourishment as rice or potatoes, they give variety to ...

How To Cook Pumpkin: Common Pumpkin (Cucurbita Pepo, Linn.) This makes an exceedingly nice vegetable to take the place of sweet or white potatoes. Boiled Pumpkin Cut a sufficient amount from the pumpkin, pare...

A Group Of Succulent Vegetables Containing A Little Starch And Sugar: Salsify; Parsnips; String Beans I have placed string beans in this group because at times they do contain a minimum amount of starch; this amount, however, depends on the maturity of the bean and t...

A Group Of Vegetables Containing Sugar And No Starch Or Nitrogen: Young Green Peas; Young Green Corn; Beets Young Green Peas These are very rich in water, and contain sugar and a little mineral matter. They take no part whatever in body building-. They are...

The Leguminosae: A Group of Vegetables Containing a Goodly Quantity of Nitrogen and Starch Full-grown Dried Peas. Full-grown Dried Beans of all Varieties. Lentils. Chick Peas. Soy Beans. Peanuts As flesh formers...

The Soy Bean (Glycine Hispida, Maxine): The soy bean has for years formed the staple nitrogenous diet of the people of the Orient; in fact, a handful of rice and a few soy beans constitute the daily food of two-thirds of the East Indians, C...

A Group Of Vegetables Containing Nitrogenous Matter Without Starch Or Sugar: Under this heading we place all the edible fungi, mushrooms and truffles. While they are rich in nitrogenous matter and are free from starch and sugar, they contain a large proportion of vegetable fib...

A Group Of Green Or Succulent Vegetables: This large group of vegetables contains principally water and mineral salts. Artichokes Jerusalem Globe Asparagus Broccoli Brussels sprouts Cabbage White Red Cardoon Carrots Ca...

How To Cook Globe Or French Artichokes: (Cynara Scolymus, Linn.) The fleshy part of the scales and the part known as the choke, to which the scales are attached, constitute the edible portion. How To Boil Artichokes Strip off...

Asparagus (Asparagus Officinalis, Linn.): Asparagus belongs to the lily family. The plant is cultivated for its early shoots, which are in great favor in the United States, both as a vegetable, and hot and cold in salads. Asparagus contain...

How To Cook Cabbage: Under cabbage we will consider all varieties of the single species (Brassica oleracea, Linn.), a plant belonging to the mustard family. All these plants contain a volatile oil, rich in hydrogen and su...

Savoy And Kale: Savoy (Borecole) This is a variety of cabbage with a loose head composed of very curly or wrinkled leaves. It is rather more delicate than ordinary cabbage, but is essentially a fall and winter veg...

How To Cook Cauliflower: Cauliflower and broccoli have all the nutritious matter concentrated in a short, compact bunch of flowers, which forms a head. Cauliflower is considered more easily digested than cabbage. How T...

Brussels Sprouts: These are composed of numerous small heads growing in the axils of the leaves on a long stem below the top leaves, and are considered the most delicate of the cabbage tribe, excepting cauliflower. To ...

Kohl-Rabi: This is frequently called turnip cabbage. The plant stores its nourishment just above the ground in a turniplike swelling, and from this spring ordinary cabbage leaves. How To Boil Kohl-Rabi ...

How To Cook Carrots (Daucus Carota, Linn.): Young tender carrots, when fresh, are very palatable and wholesome. They may be boiled in plain water without salt, or in stock. Full grown and mature carrots contain a little sugar, and some starc...

How To Cook Celery (Apium Graveolens, Linn.): For eating raw, use the tender bleached celery from the center of the root; it makes a nice accompaniment to a broiled steak or Salisbury steaks for diabetics and the obese. How To Prepare Cele...

How To Cook Cucumbers (Cucumis Sativus, Linn.): Cucumbers contain but very little nourishment; they are rich in water and contain some mineral matter. They are chiefly prized for their odor and flavor. If eaten raw, they must be taken very young, a...

Summer Squash (Cymlin): This belongs to the pumpkin tribe; in chemical composition, how'ever, it closely resembles the cucumber and vegetable marrow. It may be carefully boiled in very little water, mashed through a colander...

Eggplant (Aubergines): (Solatium melongena, Linn., Variety esculentuni) Eggplant may be a food for persons in health, but they take no part whatever in diet for the sick. ...

Horseradish (Nasturtium Amoracia, Fries): The edible portion of this plant is the long tap root. It may be used in cases of prolonged feeding for the obese, and where continued meat diet is ordered. The aromatic principles which give flavor t...

How To Cook Okra (Hibiscus Esculentus, Linn.): The young pods of this plant constitute the edible portion; they are rich in mucilage, and are used principally, in this country, for thickening soups. Among the Creoles and in the British West Indies...

Onions (Allium Cepa, Linn.): The common onion, a large bulb, contains a very pungent flavoring due to a volatile oil, rich in sulphur. This odor, like the odor of cabbage, is dissipated and thrown off by careless cooking. Onions ...

Leek (Allium Porrum, Linn.): The bulb of the leek is greatly elongated, and the leaves broad and linear. Leeks are used to give flavoring to soups and sauces. ...

How To Cook Peppers: There are many varieties and forms of pepper; they all belong, however, to the genus Capsicum. Tabasco sauce, a liquid pepper sauce made from small Tabasco peppers, is perhaps one of the best of the p...

Radishes (Raphanus Sativus, Linn.): Radishes contain neither starch nor sugar. When young and very tender they may be eaten raw, with a little salt; old, they are dense and difficult of digestion, quite unfit for persons in health. C...

How To Cook Turnips: Of these we use two varieties, Brassica Rapa, Linn, and the ruta-baga or Swedish turnip; both are prepared after the same recipes. Turnips do not contain sugars nor starch, but amyloids in the form of...

How To Cook Tomatoes (Lycopersicum Esculentum, Miller): Dietitians disagree regarding the advisability and wholesomeness of adding tomatoes to diet for the sick. Of this we are quite certain, persons who have rheumatic or gouty diathesis, or cancer, cannot...

How To Cook Spinach (Spinacia Oleracea, Miller): This includes a number of varieties of the same plant, common spinach, green and blue, the New Zealand and West Indian. They differ very little chemically, and may be cooked and served by the same rul...

Edible Weeds: Sourdock (Rumex Cripus, Linn.) Sourdock contains a small amount of oxalic acid and cannot be used in ordinary sick diet unless ordered by a physician. It is cooked the same as spinach. Sorre...

Edible Weeds. Continued: Corn Salad Or Lamb's Lettuce (Valerianella olitoria, Poll) While this plant grows abundant and wild in Southern Europe, it is cultivated in the United States for an early spring salad green. It ...

How To Make Salads: Nearly all cold cooked green vegetables, as well as the tender uncooked leaves of such vegetables as lettuce and cress, with French dressing, make palatable and sightly salads; they cannot, however, b...

French Dressing: Put a saltspoonful of salt and a half drop of Tabasco (if admissible) into a bowl or soup plate, put in a piece of ice the size of an egg, rub the salt with the ice until the salt is dissolved, pour o...

Mayonnaise Dressing: Put the uncooked yolk of one egg into a clean, cold soup dish, add a half drop of Tabasco and a pinch of salt; stir with a fork until well mixed, and add, drop by drop, four tablespoonfuls of olive oi...

White Mayonnaise: Make a plain mayonnaise dressing and stand it aside until wanted. At serving time put six tablespoonfuls of thick cream into a small bowl, stand it in another of cracked ice, and with an ordinary wire...

A Group Of Succulent Vegetables For Salads: Hard white cabbage Tender asparagus Very young peas Young string beans Carrots Cauliflower Chicory Cress Very young cucumbers Young dandelions Romaine Endive Imported endive Spina...

Bread Making: Bread for persons in health, as well as those in disease, should be made from good strong flour and the best compressed yeast or sweet homemade yeast. It should not contain either sugar, lard or butte...

Twentieth Century Bread: Pour one pint of boiling water into one pint of milk. When lukewarm add a teaspoonful of salt, half an ounce of compressed yeast moistened in two tablespoonfuls of warm water, then sufficient whole wh...

White Bread: Pour one pint of boiling water into one pint of milk. When lukewarm add a teaspoonful of salt, half an ounce of compressed yeast moistened in two tablespoonfuls of warm water. Then add, gradually beat...

Homemade Yeast: Use Fleischmann's compressed yeast cakes if you can get them, especially in making bread for the sick. If this is out of the question, use as next choice good homemade yeast. Grate four good-sized ...

Bread Made With Homemade Yeast: Scald one pint of milk, add one pint of water, and when lukewarm add a half teaspoonful of salt, a table-spoonful of sugar, one cupful of homemade yeast and sufficient flour to make a batter that will...

Graham Bread: To make one loaf of Graham bread, take one pint of white sponge; add a tablespoonful of molasses and stir in sufficient Graham flour to make a batter, that is difficult to stir but not sufficiently st...

Pulled Bread: Pulled bread is simply the crumb of a one-day old loaf, pulled or cut apart into strips and carefully rebaked. Trim the crusts from the outside of the, entire loaf; begin at one end of the loaf, pull ...

Bread Sticks: Use either of the preceding rules for bread. When the bread is light at molding time, take off a tiny portion the size of a marble, roll it out under your hand until it is four or five inches long and...

How To Make Rusks: Scald one quart of milk, add to it two tablespoonfuls of sugar, a teaspoonful of salt, and when lukewarm, half an ounce of compressed yeast, moistened in two tablespoonfuls of warm water. Now add suff...

How To Make Zweiback: After the rusks have been baked according to the preceding recipe, and are quite cold, pull them into halves, put them on brown paper in an ordinary shallow baking pan, baked side down, dry them in a ...

Unleavened Bread: Unleavened bread is bread made without yeast or materials that produce fermentation when moistened. No means are taken to make the bread light except ordinary kneading and beating, which aerates the d...

How To Make Bran Flour: Take three quarts of wheat bran, and boil in two successive waters for ten minutes, each time straining through a sieve. Then wash it well with cold water in the sieve until the water runs off perfect...

The Bran Loaf And Gems: To make bran bread or gems, beat three eggs without separating, add to them a half pint of milk, then stir in three ounces of bran flour. Add a half teaspoonful of ground ginger, 35 grains of bicarbon...

Bran Cakes: Take two ounces of the bran flour and rub in one tablespoonful of butter. Beat two eggs, without separating, until light, add a half pint of milk, stir this into the bran, add a level teaspoonful of b...

Purgative Biscuits: Put four ounces of whole wheat flour into a bowl, add to it two tablespoonfuls of rolled oats, six ounces of moist browned sugar, thirty grains of brown Jamaica ginger, sixty grains of powdered jalap,...

Swedish Sheets: Add a half teaspoonful of salt to one quart of whole wheat flour, rub into it a tablespoonful of olive oil, then add sufficient cold water to make a very hard dough. Knead and beat this dough with ...

Peptic Bread: Sift one quart of flour, four level teaspoonfuls of baking powder and a half teaspoonful of salt together three times. Beat two eggs, without separating, add one pint of milk, turn this into the flour...

School Luncheon Bread: Sift two cupfuls of flour, a half teaspoonful of salt and two rounding teaspoonfuls of baking powder together; add one cupful of chopped peanuts, or English walnuts, or pecans, and one cupful of curra...

The Nut Loaf: Put two cupfuls of flour, two rounding teaspoonfuls of baking powder and a half teaspoonful of salt in a flour sieve, sift thoroughly once or twice and add two-thirds of a cupful of finely-chopped nut...

Quick Biscuits: While hot yeast breads of all kinds should be avoided both by the well and sick, a warm baking-powder biscuit may now and then be used. Put one quart of flour in a bowl, rub in quickly a tablespoonful...

How To Make Gems: Separate two eggs, beat the yolks and add one cupful (a half pint) of milk; add a half teaspoonful of salt and one and three quarters cupfuls of flour. Beat thoroughly, add two rounding teaspoonfuls o...

How To Make Corn Dodgers: Put one pint of white cornmeal into a bowl, put in the center a tablespoonful of shortening, and pour over sufficient boiling water to just wet the meal; it must not be too moist. Cover and let it sta...

How To Make German Puffs Or Popovers: Beat two eggs, without separating, until well mixed, add a half pint of milk and pour gradually into a half pint of flour; mix well and strain through a sieve into the first bowl. Grease and heat the ...

How To Make Virginia Wafers: Put two tablespoonfuls of olive oil or two tablespoonfuls of butter into one quart of flour and rub thoroughly. Add half a teaspoonful of salt. Add sufficient milk to make a dough. Knead it thoroug...

Maryland Biscuits: Maryland biscuits may be made by following the preceding recipe. Roll the mixture out about a quarter of an inch in thickness, cut it into round biscuits, pick it over the top with a fork and bake in ...

Gluten Bread From Moist Gluten: Put two quarts of flour in a bowl, add sufficient water to make a very hard dough. Knead this dough until thoroughly mixed, then put it on a sieve, under a small stream of water, and knead until the d...

Aleuronat Gems: Beat the yolk of an egg until creamy, then fold in the well-beaten white, add a saltspoonful of salt, four level tablespoon-fuls of aleuronat; mix carefully, drop by tablespoonfuls into greased gem pa...

Cereal Foods: Under this heading I shall place all the ordinary grains, the seeds of grasses, as wheat, oats, barley, corn and rice, although the recipes for cooking rice will be found under the starchy vegetables....

Comparative Analysis Of Grains. Percentage Composition: These tables are principally from Farmers' Bulletin, by Jenkins and Winton. Grains Water Mineral matter or ash Albuminoids or protein Cellulo...

Oats (Avena Sativa): Oats is very rich in nitrogenous matter and contains more fatty matter and iron than most grains. Well cooked and served with milk and a little salt, it makes an ideal breakfast food for children. The...

Barley (Hordeum Vulgare): Rolled barley may be cooked precisely the same as rolled oats. This is frequently used in place of oats, or grits for the rheumatic and gouty. ...

How To Cook Rye: The common rye (Secede cereale) makes an exceedingly good food in cases of chronic constipation, rheumatism, gout and intestinal indigestion. Rye Mush Purchase rye meal, a coarse meal contai...

Wheat Germ Cereals: We find in the markets of the United States a long list of breakfast foods quite different in chemical composition from common cereals. Many of them are made from a portion of the grain only. If they ...

How To Cook Farina: Farina does not contain as much nitrogenous matter as cereals made from the whole grain, but it is delicate and easy of digestion. For young children and invalids it makes an admirable supper food. ...

Fruits: The sub-acid and sweet fruits - mulberries, huckleberries, guavas, bananas, cantaloupes, watermelons, peaches, pears, apples and grapes, should be served quite cold. The acid fruits - oranges, grape f...

Fruit Juices: Where fruit juices are to be used for the sick, make them fresh each day. Keep the fruit in a cold place, mash and squeeze it as wanted. The following table gives the average composition of a few o...

Apples: 'Tis said: It beggars a physician to live where apple orchards thrive, and still many perfectly healthy persons claim they cannot digest a raw apple; I do not believe, however, that it is the fault ...

Brandy Apple: Pare a large tart apple, remove the core, stand the apple in a baking dish or individual casserole mold, fill the core space with orange marmalade, add a half cupful of water, cover the mold and bake ...

Apple Salad: Pare and core one perfect tart apple. Sprinkle over the apple a tablespoonful of lemon juice, mix thoroughly until each piece is covered; this will prevent discoloration. Put a saltspoonful of salt in...

Apple A La Zouave: Grate half of a tart apple into a half cupful of good milk; add a tablespoonful of sugar beaten with the yolk of one egg, and six blanched almonds, chopped or ground very fine; turn this into a custar...

Apple Sponge: Wash and core one tart apple, cut it into slices; put it in a saucepan with a half cupful of cold water, bring to a boil, add two tablespoonfuls of sugar, a teaspoonful of lemon juice and a teaspoonfu...

Frosted Apple: Pare one nice tart apple, core and stand it in an individual baking dish; fill the core space with a teaspoonful of granulated sugar, add a half cupful of water, cover and bake until the apple is perf...

Lemon Apple: Pare, core and quarter one good-sized apple. Put four tablespoonfuls of sugar and six tablespoonfuls of water in a saucepan, add a teaspoonful of the grating of yellow rind of a lemon, bring to a boil...

Grilled Apples: Shell two large or four small chestnuts, remove the brown skin, throw them into salted water and boil carefully until they are tender; drain. Take the core from one tart apple; do not pare it. Cut two...

How To Bake An Apple: Wash, wipe the apple, and with a sharp knife cut through the skin around the apple about an inch from the stem; this prevents the skin from cracking, and keeps the apple in better shape; remove the co...

Apricots: To serve fresh apricots, wipe the skin thoroughly, stand them in a cold place until slightly chilled, and dish on a dainty doily. Serve also a finger bowl and fruit knife. The skin must be removed bef...

Bananas: There are many varieties of bananas grown in Central and South America that are not exported. The one best known in the United States is the Gross Michael; I have noticed, however, in the markets of N...

Blackberries: When fully ripe, blackberries, like raspberries, do not contain as much free acid as currants or cranberries. In cordial, syrup, jelly and jam, they give variety to the diet in cases of chronic diarrh...

How To Make Blackberry Bounce: Put one quart of very ripe blackberries in a granite or porcelain-lined kettle, add a half cupful of water, cover the kettle and when hot stir until the blackberries are thoroughly heated; press them ...

Cherries: The cherry, on account of its tough, indigestible skin and solid fruit, plays little or no part in diet for the sick. The sour morello cherry, when fully ripe, is the least objectionable of all variet...

Cranberries: This fruit contains too much free acid to be used in any great quantity, unless so ordered by a physician. For convalescing patients, where admissible, they may be made into jelly, or may be stewed or...

Currants: Currants, gooseberries and wineberries are remarkable for the amount of free acid they contain. The expressed juices of these fruits make an agreeable addition to effervescent waters. Currants eaten r...

Dates (Phoenix Dactylifera): Dates are the fruit of a palm. They frequently contain half their weight in sugar, and a goodly amount of flesh-forming elements. With bread and butter, or with milk and bread and butter, they make an...

Elderberries: Elderberry juice, wine or cordial is said to have a slightly diuretic effect. Elderberry jelly is thought to be beneficial in cases of tuberculosis. To make a perfectly stiff jelly, however, the elder...

Figs: Figs, both fresh and dried, contain a large amount of sugar; dried figs about forty-nine per cent. They also contain a little nitrogenous matter, which makes them much more nutritious than most of our...

Grapes: Fresh ripe grapes are enjoyed mostly on account of their flavor and aroma. They are rich in sugar, frequently containing nearly twenty percent., but this is not more important than the potash salts th...

Grapes. Continued: Fresh Grape Juice I This is considered very beneficial in cases of purpura hemorrhagica. Pick from the stems sufficient grapes to make a quart; pulp them and put the skins through either a meat ...

Raisins: Raisins are a dried sweet grape known as the raisin grape. They contain more sugar than ordinary grapes, and have no place whatever in diet for the sick except as flavoring to milk dishes. Layer ...

How To Serve Grape Fruit: Wash the grape fruit and stand them on the ice until moderately cold. Acid fruits must not be icy cold, or they are unpalatable. Cut the skin into strips and peel it off. Separate the carpels, and hol...

How To Serve Shaddock: Remove the thick skin - and this, by the way, may be reserved for candying or conserving - not for the sick - separate each.carpel; pick up one carpel at a time, taking the ends between the forefinger...

Huckleberries, Blueberries, Whortleberries Or Bilberries: These berries, known by different names in different places, commonly grow wild in our woods; in fact they are rarely cultivated. They contain some free acid and a little sugar, and on account of thei...

Lemons And Limes: Lemons and limes are not true foods from an ordinary standpoint, but they are agreeable as flavorings, and the potash and other salts they contain, mingled with vegetable acids, makes them valuable an...

Mangoes: Mangoes seldom come to the United States in good condition. In countries where grafted mangoes can be obtained fresh and ripe they are certainly the most luscious of fruits. It is said by the natives ...

How To Serve Mangoes: Wash the mangoes thoroughly in cold water and put them on the ice. At serving time fill a little individual glass dish with finely-shaved ice and sink the mango down into the ice. Always serve with...

Oranges: The common sweet orange is a very useful fruit, both in health and sickness. It is always refreshing, and not liable to upset digestion. It is especially useful for children who have weak digestion. I...

Orange Cocktail: Purchase a large bright yellow-skinned orange for the basket. Cut through the skin into the flesh, making a handle from a band of skin, and a basket; scoop out the pulp. Throw the basket thus made i...

Orangeade: Squeeze the juice of one orange in a tumbler, add a teaspoonful of powdered sugar, stir until the sugar is dissolved and fill the tumbler with plain cold water. Orange Squash Put the juice o...

How To Make Orange Souffle Pudding: The pudding - put a teaspoonful of flour and a half teaspoonful of cornstarch in a saucepan; measure a half cupful of milk, add this gradually to the flour and cornstarch. Bring to boiling point; it s...

How To Make Orange Jelly: Cover a teaspoonful of granulated gelatin with two tablespoonfuls of cold water, soak a half hour, add a table-spoonful of powdered sugar, stand over boiling water and stir until the gelatin is dissol...

How To Make Orange Whip: Cover -one teaspoonful of granulated gelatin with two tablespoonfuls of cold water to soak for a half hour; add a tablespoonful of powdered sugar, stir over the fire until the gelatin is dissolved, a...

How To Make Orange Salad: Peel the orange, remove the carpels very carefully and arrange them neatly on a heart of lettuce. Put a saltspoonful of salt and one of sugar, and a tablespoonful of oil into a bowl, put in a piece of...

How To Make Orange Float: Moisten two level teaspoonfuls of cornstarch with a half cupful of cold water, stir constantly until it reaches the boiling point, boil about two minutes and add a tablespoonful of sugar; take from th...

Peaches And Nectarines: Nectarines are not easily obtainable in this country, so need not be considered singly; they may be used the same as peaches. Peaches are wholesome, easily digested, and contain less sugar than oth...

Peaches And Nectarines. Continued: Peach Tapioca Put a teaspoonful of granulated tapioca into four tablespoonfuls of water, soak for twenty minutes, and stir over hot water until transparent and rather thick. Pare a large ripe peach...

Pears: The Bartlett pear when fully ripe is soft and luscious, and will almost melt in your mouth. It is more easily digested than raw apple; but the average pear contains tiny particles of silica througho...

Pineapple: Pineapple juice contains an enzyme, bromelin, which aids in the digestion of the albuminoids. The raw expressed juice is said to be very beneficial in cases of sore throat, tonsilitis or diphtheria. ...

Plums: Plums are rarely used as diet for the sick; unless very ripe, they are apt to cause diarrhoea and intestinal colic. Green gages and large blue plums are more digestible than the smaller varieties. ...

Prunes: A small blue plum, long and narrow, known as the prune plum, is dried and sold in almost every market of the world. We have many varieties of prunes, some excellent, some good, and many inferior. The ...

Quinces: On account of the short summers in the United States, the quince never ripens sufficiently to be eaten raw. Even when thoroughly cooked we rarely eat it alone; and I find no place for them in diet for...

Rhubarb: Rhubarb is really not a fruit, but as it is used in the place of fruit, it is considered under this heading. When thoroughly cooked, it acts as a laxative, but on account of the oxalic acid it contain...

Strawberries: It is said that the strawberry took its name from the old-fashioned way of cultivating and growing it. When the plants were of a fairly good size, the entire ground was covered with straw to protect t...

Nuts: The fruits of trees, enclosed in hard woody coverings instead of soft skins, are) called nuts. In some, the fruit is drupaceous, as the almond, for instance - we eat the stone kernel and reject the ...

Almonds: The almond is the seed of a tropical evergreen (Prunus Amygdalus, Baill.) The high price demanded for almonds places them, from a food standpoint, among the luxuries, appetizers and flavorings. They h...

Chestnuts: The chestnut is the seed of a large tree belonging to the oak family and to the division Castanea. Chestnuts form an exceedingly good starchy diet where potatoes and other starchy foods are not obtain...

Cocoanut (Cocos Nucifera): Cocoanut is the fruit of a large palm growing in Central and South America. The soft pulp of a fresh cocoanut is excellent in cases of chronic constipation, but in the central and northern parts of th...

Peanuts (Arachis Hypogaea, Linn.): In some parts of the United States these are also called ground nuts, but must not be confounded with the true ground nut (Apois tuberosa). The peanut is truly a leguminous plant which ripens its seed...

Pinons Or Pine Nuts: These nuts are sold in some markets under the name of pignolias, a corruption of the Italian name. They consist of the seeds of several varieties of pines. Those most commonly sold in the United State...

Pistachio Nut (Pistacia Vera): This nut contains a considerable amount of chlorophyll, the green coloring matter of plants, and is used only as flavoring. Now and then, however, a few salted in the shell are appetizing and aid in t...

How To Make Nut And Fruit Crackers: Rub a half cupful of almond butter into one quart of whole wheat flour; mix, and add sufficient water to moisten; the dough must be very hard. Knead it for five minutes, pound with a potato masher for...

Other Uses For Nuts: Chopped almonds, pecan meats and pine nuts may be sprinkled over lettuce or Romaine, covered with French dressing- and used as dinner salad where meat is not allowable. Pine nuts may be used as fil...

Gelatin: Gelatin is a nitrogenous food, but the nitrogen it contains is not available for tissue building. The ordinary commercial gelatin does, however, when made into jelly, give a good vehicle for the conve...

How To Make Gelatin Jellies: Lemon Jelly Cover one teaspoonful of granulated gelatin with four tablespoonfuls of water, soak a half hour, then add a half cupful of boiling water, four tablespoonfuls of lemon juice and three ta...

Cranberry Gelatin: Wash a half pint of fresh cranberries in cold water, put them in a saucepan with a pint of cold water, bring to a boil, boil five minutes and press through a colander; add a cupful of sugar. Cover a t...

How To Make Irish Moss Jelly: Press into an ordinary measuring cup sufficient Irish moss to make a half cupful, soak, and wash it through several cold waters; make sure it is free from sand and grit. Put one quart of milk into a d...

Isinglass Jelly: Put a half ounce of the best isinglass, a quarter of an ounce of pure powdered gum Arabic, a half ounce of rock candy, a quarter of a nutmeg, grated, and a pint of port wine into a quart fruit jar, co...

Coffee Jelly: One teaspoonful of granulated gelatin, one tablespoonful of cold water; let this soak five minutes, add four tablespoonfuls of strong black coffee, two teaspoonfuls of sugar and two tablespoonfuls of ...

Cream Jelly For Diabetics: One teaspoonful of granulated gelatin soaked in a tablespoonful of cold water; add a half cupful of thick cream and a dash of salt; stir over the fire until the gelatin is dissolved and turn at once i...

How To Make Snow Pudding: For an individual serving, cover two teaspoonfuls of granulated gelatin with four tablespoonfuls of cold water and let it soak a half hour; add a cupful of boiling water, four tablespoonfuls of sugar ...

How To Make Spanish Cream: A half tablespoonful of granulated gelatin soaked in a quarter of a cupful of cold water for a half hour; add a half cupful of milk and a tablespoonful of sugar, and stir the mixture over the fire unt...

How To Make Orange Souffle: Two level teaspoonfuls of granulated gelatin soaked in a tablespoonful of cold water for fifteen minutes; add four tablespoonfuls of hot water, stir until the gelatin is dissolved, add a half cupful o...

Quick Beef Jelly: Put two teaspoonfuls of granulated gelatin in four tablespoonfuls of cold water and soak for a half hour. While this is soaking dissolve a teaspoonful of Liebig's beef extract in a cupful of boiling w...

Calves' Foot Jelly: 4 calves' feet 6 quarts of cold water Juice of four lemons 2 inches of stick cinnamon 1 pound of white sugar Juice of two oranges Whites and shells of two eggs Clean the feet, wash and ...

Chicken Jelly: For this purchase a fowl; the white meat may be used as food for the family. Take all the dark meat and the rough pieces. Crack the bones with a cleaver, put them in a saucepan with one quart of cold ...

Vegetable Gelatin (Gelose) Jellies: I think the fact has been established that, where gelatin or mucilaginous foods are needed, vegetable gelatin is to be preferred. It is absolutely free from flavor in itself, therefore can be used sim...

How To Make Orange Gelose: Put one-quarter of the prepared gelose into a small saucepan with four tablespoonfuls of water and four table-spoonfuls of sugar, stir over hot water until thoroughly melted, add three-quarters of a c...

How To Make Pineapple Gelose: Pineapple contains an enzyme which digests protein; for this reason, pineapple jelly made with animal gelatin is not satisfactory; in fact, if the gelatin is not chilled before the pineapple is added,...

How To Make Fruit Gelose: All Fruit Juices strawberry, raspberry and currant mixed, blackberries, mashed ripe peaches, carefully stewed apples - may be used for fruit jellies. Always prepare the gelose as directed, and reme...

A Few Desserts: Ceylon Pudding Two Servings Grate one cocoanut, pour over it one pint of boiling water, stir for two or three minutes, let it stand until cool and wring it through a cheesecloth or bag. Put the ...

How To Make Caramel Custard: Beat one egg without separating until well mixed, add two teaspoonfuls of sugar and a half cupful of milk; a little nutmeg may be added if admissible. Melt two table-spoonfuls of sugar in an iron pan;...

Orange Souffle Puddings: Two Servings Put a half pint of milk in a double boiler over the fire. Moisten a level tablespoonful of flour and a level teaspoonful of cornstarch with four tablespoonfuls of cold milk, and when ...

Omelet Souffle: Beat the whites of two eggs to a stiff froth, add the beaten yolk of one egg, a teaspoonful of powdered sugar, a half teaspoonful of lemon juice, and heap at once in an individual baking dish or a tin...

Marlborough Custards: Press one left-over baked apple through a sieve, add a teaspoonful of sugar, one egg, well beaten, and a half cupful of milk. Turn this into a baking or custard cup and bake in a moderate oven until ...

How To Make Cream Desserts: Peach Cream Pare one large, very ripe, mellow peach, press it through a colander, using a silver spoon, or put it quickly through an ordinary vegetable press. Add a tablespoonful of powdered sugar,...

Tapioca Jelly: Wash through several cold waters a half cupful of granulated tapioca, cover it with one quart of cold water, soak over night in the refrigerator, or for two or three hours in a cold place. Turn it int...

Pudding Sauces: Sauce Sabayon Put a half pint of sherry in a double boiler, add a level teaspoonful of cornstarch moistened in a little cold milk, cook until the thickness of cream, add the yolk of one egg beaten ...

How To Make Ice Cream: Among the ordinary nurses' outfit is a small pint ice cream freezer; these are not expensive, and only require four or five tablespoonfuls of salt and a pound of ice to freeze a pint or less. If such ...

How To Make Sorbet: Lemon Sorbet Take a rasping of the yellow rind from a lemon, put it, with two tablespoonfuls of sugar, into one cupful of boiling water, boil about two minutes, strain, and add the juice of a lemon...

How To Make Beverages And Water Gruels: Under this heading I shall not place simply tea and coffee, but all demulcent, nutritive, diuretic and refrigerant drinks. Barley Water Put two ounces of pearl barley into a porcelain-lined ...

How To Make Beverages And Water Gruels. Part 2: Limeade Pare the lime carefully, cut it into halves, squeeze the juice into a tumbler. Stir two teaspoonfuls of powdered sugar in a glass of water, when the sugar is dissolved, add the lime juice. ...

How To Make Beverages And Water Gruels. Part 3: Bran Water Wash two ounces of bran through several cold waters, add two ounces of loaf sugar and one quart of cold water; bring to a boil, boil continuously five minutes, strain and use either hot ...

How To Make Tea: Tea is an aromatic beverage quite popular among the English. Scotch and Irish. It contains an alkaloid, thein, which is almost identical to caffein. While there is a similarity in the effects of tea a...

How To Make Coffee: Coffee removes the sensation of fatigue more quickly than any other stimulant. It allays hunger and strengthens the heart action to a marked degree; for this reason it must be used in moderation. T...

The Perfect Cup Of Coffee: To make a perfect cup of coffee three things are necessary: 1. Clean water, freshly boiled, in a clean teakettle. If the water is soft it must be taken at the first boil; if hard, boil ten minutes....

How To Make Boiled Coffee: If a percolator is not at hand, and you must make boiled coffee, see that the utensil in which you are to make it is perfectly clean. Rinse the teakettle, start with water freshly boiling, scald the p...

How To Make Dishes Flavored With Coffee: If it becomes necessary to continue the use of coffee, it may be administered in many ways besides the regular infusion. Two tablespoonfuls of black coffee may be stirred into well-beaten egg, or a li...

How To Make Chocolate (Theobromin): While chocolate contains an alkaloid, theobromin, which is almost identical with caffein, it differs very much from coffee in its other constituents. The aroma of tea and coffee are driven off by boil...

How To Make Chocolate: Grate sufficient chocolate to make a tablespoonful, put it in a saucepan with a half pint of boiling water, stir it until it reaches boiling point, boil two minutes, add a tea-spoonful of granulated s...

Cocoa: Put one cupful of milk in a double boiler over the fire. Moisten one level tablespoonful of cocoa in a little cold milk, add the scalding milk, return to the double boiler, stir until the cocoa is tho...

How To Make Mate: This is frequently called Paraguay tea, and is made from the dried leaves and small twigs of the ilex Para-guayensis, a tree closely allied to our ordinary holly tree. Mate contains a large amount of ...

Part III. Physicians' Ready Reference List: This department is arranged to facilitate the work of the physician, and conserve his time. A full list of correct foods is given for each case, at the same time emphasis is laid on what to avoid ...

Tuberculosis (Pulmonary Consumption) Patients May Eat: Raw eggs in milk Raw eggs alone Egg flip; eggnog Beaten white of egg on orange juice, or grape juice, or fresh apple juice Hard-boiled yolks of eggs on cream toast Hard-boiled yolks of eggs g...

Pneumonia During The Severity Of The Disease Give: Skimmed milk Skimmed milk shaken with white of egg Plain milk containing not over 3% fat Beef juice Nutritive beef tea Almond milk, strained Milk and barley water Milk and rice water Duri...

Tonsilitis Patients May Eat: May Eat, In The Acute Stages Eggnog Egg flip Junket Egg junket Modified junket Koumys Matzoon Kefir Kefir with white of egg Meiggs' gruel Posset Fruit juices Sli...

Senile Heart Patients May Eat: Very tender lamb Chopped beef cake, broiled Young chicken, broiled or boiled White-fleshed fish, broiled or boiled Oysters when in full season Whole wheat bread, twice baked Eggs, raw and lightly cook...

Angina Pectoris Patients May Eat: Eggs Milk and milk foods Leban Koumys Buttermilk Well-cooked cereals, with cream White bread, stale or dry-Fresh fruits, and fruit juices, alone Cream soups Predigested milk and oysters, if nece...

Aneurism Patients May Eat: Breakfast Glass of milk, one-third barley water, sipped slowly Two ounces of blocks of stale bread, with four ounces of milk Four ounces of any of the milk gruels Two ounces of fruit juice...

Apoplexy Patients May Eat: (When Sufficiently Recovered) Cream soups Milk and milk preparations Ye perfect food Cornmeal mush Chicken noodle soup Eggs in all forms, except hard boiled and fried White meat of...

Pernicious Anemia Patients May Eat: Predigested milk Predigested sweetbreads Modified milk Meiggs' food Albuminized milk Egg flip Raw egg, with sherry Raw egg, with cream Milk, with cream added Whey and cream ...

Anaemia (Chlorosis) Patients May Eat: Eggs Milk Milk and cream Leban Koumys Matzoon Buttermilk Junket with cream Broiled and roasted beef Mutton Chicken Sweetbreads Stewed tripe Baked potato Boile...

Purpura Haemorrhagica Patients May Eat: Fresh grape juice, freely Milk and barley water Almond milk Gelatin water and lemon Limeade Orange juice and white of egg Dry albumin in milk ...

Gastric Disturbances Too Little Hydrochloric Acid Patients May Eat: Peptonized milk Peptonized oysters White of egg and whey Skimmed milk gruels Well-cooked Cream of Wheat and farina, with skimmed milk Baked potato with salt, no butter Scraped beef cake, broiled Scrap...

With Excess Of Hydrochloric Acid Patients May Eat: Whole milk Milk soups Cereals with cream Whipped cream desserts Nut dishes Nut milk Whole wheat and white bread one day old, well buttered Eggs, lightly cooked, not fried Koumys Matz...

Dilatation Of The Stomach Patients May Eat: Broiled, boiled and baked lean meats Baked potatoes Boiled rice Macaroni Spaghetti Hominy grits Spinach Cauliflower Tender lettuce Cooked cress Stewed summer squash Stewed cucumbers Carefully-cooked f...

Dyspepsia With Flatulency Patients May Eat: Hard dry bread Broiled steak Broiled chops Boiled beef Eggs Milk and milk preparations Orange, apple and grape juice Beef tea Mutton broth Chicken broth Blanched and drie...

Atonic Dyspepsia Patients May Eat: Orange juice Apple juice Grape juice Blackberry juice Baked potato, with a little butter and a drop of tabasco Chopped meat cakes, seasoned with tabasco Broiled steak Roasted beef Chicken ...

Hungry Dyspepsia Patients May Eat: Cream soups Strained cereals Baked potatoes Boiled rice Stewed macaroni Hominy-Hominy grits Baked sweet potatoes Mashed and baked sweet potatoes Pumpkin, baked or stewed Stale breads Green peas Caulif...

Nervous "Dyspepsia" Patients May Eat: Puree of lentils Milk soups Dry bread Fruit juices Oranges Grape fruit Baked potatoes Boiled rice Milk and milk preparations Clam broth Oyster bouillon Broiled steak ...

Acute Gastritis Patients May Eat: May Eat, In The Order Given Predigested milk preparations Peptonized milk gruels Albuminized whey Modified milk, without cream Banana meal mush, with milk Egg flip Egg cordial ...

Chronic Gastritis Patients May Eat: Predigested food, if necessary, but only occasionally Broiled tender meats White fish Cream soups Milk and milk preparations Junkets of all kinds Vegetable gelatin desserts Milk g...

Ulcer Of The Stomach Patients May Eat: Predigested milk and oysters Milk and milk preparations Milk and vichy Milk and apollinaris Cream soups Later, broiled chop Finely-minced meats, carefully broiled Broiled chicken Sweetbreads Tripe Bir...

Intestinal Indigestion Patients May Eat: Beef, broiled, boiled, baked or roasted Mutton, broiled, boiled, baked or roasted Chicken, broiled, boiled, baked or roasted Birds Venison White-fleshed fish, broiled or boiled Eggs, soft - boiled, st...

Acute Intestinal Catarrh Patients May Eat: Modified milk, without milk sugar Albuminized water Gelatinized water Junket Vegetable gelatin with fruit juice Soft-cooked eggs Eggs and milk Meat cake Broiled chops Meat b...

Ulcer In The Duodenum Patients May Eat: White of egg and water White of egg in whey Modified milk Meiggs' food Barley water and milk German food gruel Ye perfect food Rice water and milk Milk and vichy Albuminiz...

Chronic Constipation Patients May Eat: Portuguese soup Oatmeal broth Cream of carrot soup Veal broth Coffee, with scalded milk, no sugar, alone in early morning Well-cooked cereals Steamed figs Dates Baked apples Plums, very...

Appendicitis Patients May Eat: May Eat, In Early Stages Milk and cream Modified milk, with double quantity of sugar of milk Meiggs' food Egg and milk Junket Fruit juices, especially orange and apple juice Prune...

Chronic Diarrhia Patients May Eat: Predigested milk Modified milk, without milk sugar Blackberry cordial Elderberry toast Blackberry toast Mutton broth, with barley and rice Browned rice gruel German flour and milk Barle...

Acute Dysentery Patients May Eat: May Eat. In The Early Stages Modified milk Modified milk with albumin Gelose with brandy Meiggs' food Modified milk, without sugar of milk Mutton broth, boiled with rice or barley, and ...

Diet In Hemorrhoids Patients May Eat: Baked potatoes Grated and stewed carrots Carefully-cooked spinach Cauliflower Young sweet peas All green vegetable salads especially string bean salad Onions, carefully boiled, baked, m...

Peritonitis Patients May Eat: May Eat, In Early Stages Modified milk White of egg beaten with water Strained mutton broth Chicken tea Chicken jelly Beef jelly Veal and lamb broth, strained Port wine whey ...

Obesity Patients May Eat: Clear meat and vegetable soups Meat broths, strained Meats in jelly Chicken tea Chicken jelly Chicken in jelly Broiled, boiled and baked beef, mutton and chicken; occasionally veal ...

Gout Patients May Eat: All forms of hard bread Milk soups, without butter Clam broth Bellevue bouillon Skimmed milk Roquefort cheese, small quantity Eggs, occasionally Broiled bacon Chopped meat cake...

Rheumatism. The Anaemic Rheumatics Patients May Eat: Whole milk, with cream Modified milk Koumys Leban Matzoon Buttermilk Wheat germ food Oatmeal Stewed veal Eggs Eggs in milk White of egg and milk Hard-boiled yolks o...

Rheumatism. The Obese Patients May Eat: Cream of Wheat, with milk Shredded wheat Farina Tapioca Sago Banana mush Soy bean mush Hard toast Skimmed milk Gluten biscuits Swedish bread Ship biscuits Pilot bre...

Chronic Rheumatism Patients May Eat: All farinaceous foods Shredded wheat Farina Oatmeal Rolled wheat Barley Cornmeal mush Cornmeal gems Stale bread Swedish bread An occasional gluten biscuit Broiled whit...

Biliousness Patients May Eat: Clam broth Oyster bouillon Nut milks Leban Koumys Clabber Buttermilk Dandelions All tender green vegetables, care-. fully cooked without fat Delicate green salads, with Fren...

Catarrhal Jaundice Patients May Eat: Clam broth Oyster bouillon Chicken tea Chicken jelly-Strained mutton broth Junket whey White of egg, shaken in water White of egg in whey Buttermilk Leban Matzoon Zoolak Fruit juices, w...

Cirrhosis Patients May Eat: Modified milk, without cream Junket whey Milk and barley water Milk and rice water White of egg and water White of egg and whey Grape juice Orange juice Apple juice Koumys Leban Matzoon...

Gall Stones Patients May Eat: Coffee early in the morning Tea in the middle of the afternoon, without food Lettuce, cress, cabbage, with French dressing Brussels sprouts Acid fruits White bread Unleavened bread ...

Sick Headache Patients May Eat: Breakfast One cup of clear coffee, or The juice of two oranges, or A grape fruit, or A saucer of prunes, without sugar, or A mellow sour apple, well masticated Each must be taken alone, witho...

Uric Acid Diathesis Patients May Eat: Cream soups White-fleshed fish, broiled or boiled An occasional bit of chicken Soup a la Reine Puree of lentils, peas and beans Vegetable gelatins, unsweetened Very little butter Dishes made fro...

Albuminuria Patients May Eat: Water gruels, especially cornmeal gruel Skimmed milk Modified milk, without cream Buttermilk Skimmed milk koumys Fruit juices Carefully-cooked fruits, without sugar Cream soups Rice and rice ...

Children With Functional Albuminuria May Eat: Milk Milk and barley water Arrowroot milk gruel Farina milk gruel German flour gruel Meiggs' food Barley and rice gruel Later Hard-boiled yolk of egg over milk toast Milk soups Nut s...

Chronic Bright's Disease Patients May Eat: May Eat, Following The Milk Diet Milk toast Milk gruels Cream soups Carefully-made nut dishes An occasional puree of lentils Golden toast Occasionally boiled white fish Chicken...

Acute Nephritis Patients May Eat: Milk sipped slowly Alkaline waters Effervescing waters Lemonade Lemon squash Imperial drink Modified milk Koumys Buttermilk Meiggs' food Cornmeal gruel If Edema is Present Reduce the liquids ...

Chronic Nephritis Patients May Eat: Milk Milk and barley water Milk and rice water Modified milk Milk gruels, strained Later Milk soups Toast Water crackers Later Light white meats Broiled white-fleshed fish F...

Oxaluria Patients May Eat: White meat of chicken and lamb White-fleshed fish, broiled or boiled Stale white bread Crisp crackers Gluten biscuits Orange juice A half pint of hot water, one hour before each meal Soft water betwee...

Calculi, Renal Patients May Eat: Rice Baked potato Nut purees Nut dishes in general Almond milk Stale breads Hominy Hominy grits Stewed cucumber Squash Sweet fresh corn Celery String beans Peas ...

Diabetes Patients May Eat: Cream of turnip Cream of oyster Soups: Clear meat soups Tomato broth Clam broth Oyster broth Chicken broth, with celery Fish: Fresh white-fleshed fish, broiled, boiled or planked Oysters, in small ...

Foods Admissible For Children: From Three To Four May Eat Milk and milk foods Milk gruels Milk soups Buttermilk Matzoon Leban Clabber Junket and junket preparations Well-cooked cereals Vegetable gelati...

Marasmus Patients May Eat: Cream Olive oil Cocoanut cream Modified milk, with cream Orange juice Cream and barley water Cream and plain water Meiggs' food Barley water and top milk Barley water, milk and cr...

Measles Patients May Eat: Dunne The First Three Days Milk and hot water, half and half Hot milk and barley water Warm water, with a little sugar and cream Whey and grape juice Later, When the Appetite Appears, Give ...

Chorea Patients May Eat: Eggs and egg preparations Milk and milk preparations, excepting koumys Cream Broths Cream soups Whole wheat bread Cup custards Soft custards Fruit juices Vegetable gelatin, flavored with fresh frui...

Diphtheria Patients May Eat: Modified milk Eskay's food Albuminized milk Cream and whey Arrowroot gruel Meiggs' food German flour gruel Pineapple Juice Mutton tea Vegetable bouillon Ye perfect food Cream, eggs and beef Corn...

Mumps Patients May Eat: Milk Milk soups Mutton broth Ye perfect food Semi-solid beef Beef gruel Egg and milk Cream soups, and such milk foods as kefir, buttermilk, almond milk, albuminized milk, plum porridge, arr...

Whooping Cough Patients May Eat: Milk Milk and barley water Milk and white of egg Gelatinized milk Milk, rum and isinglass Eggnog Egg soup Chestnut soup Warm cup custard Soft custard Floating island W...

Enuresis Patients May Eat: Eggs, simply cooked Well-cooked cereals, with milk or cream Dry toast Milk toast Stewed prunes Stewed figs Baked bananas Milk and milk preparations Carefully-cooked chicken White-fleshed fish Boiled r...

Diet For The Aged: May Eat Vegetable soups Milk soups Meat broth Purees of peas, beans and lentils Celery and oatmeal broth An occasional piece of broiled white fish Klopps Boudins Mutton casserole...

Foods To Feed For Fever Patients: May Eat Milk Milk and barley or rice water Strained milk gruels Strained plum porridge Koumys Matzoon Leban Zoolak Junket Frozen cream Milk and albumin Nut milk, st...

Typhoid Fever Patients May Eat: Milk; milk and barley water Milk and rice water Modified milk Peptonized milk Koumys; Zoolak White of egg and water Beef teas Beef extract; beef essence Carefully-strained brot...

Smallpox Patients May Eat: May Eat, When The Appetite Appears Milk and milk preparations Milk soups Nut milks Egg and milk Egg flip Well-cooked Cream of Wheat and farina, with milk Zoolak Matzoon Koumys Water gruels, stra...

Eczema In Children Patients May Eat: Soups made from milk and green vegetables Ladies' cabbage Spinach Carefully-cooked peas Stewed cucumbers Summer squash Carrots, carefully cooked Whole wheat bread, without lard Unleavened bread Zwe...

Nettle Rash Patients May Eat: Mutton Chicken Cream soups Fruits, except strawberries, pears and plums Orange juice Fruit desserts, with tapioca or arrowroot An occasional baked potato Boiled rice Topground ...

Acne Patients May Eat: Broiled lamb Carefully-cooked chicken Beef occasionally Eggs Skimmed milk Buttermilk Leban Koumys Matzoon Whole wheat bread Brown bread Unleavened bread Boiled rice...

Alcoholism Patients May Eat: May eat, from four to eight days: Predigested foods, if necessary, followed by orange juice, beef tea with a drop of tabasco, and the following list: Clam broth Beef tea Egg broth Vegetable broth K...

Cancer Patients May Eat: Farina Cream of Wheat An occasional shredded wheat biscuit Puffed rice Boiled rice Baked potato Stewed macaroni Spinach Green peas, pressed through a sieve Very young string beans Boiled cucumbe...

Exophthalmic Goiter Patients May Eat: Modified milk Eskay's food Leban Koumys Matzoon Kefir Buttermilk Milk Plum porridge Milk soups Junket Almond milk with isinglass Milk and lime water Gelatinized ...

Locomotor Ataxia Patients May Eat: Poached eggs on bacon Boiled eggs, with well-buttered bread Broiled bacon, with whole wheat bread Wheat germ cereal, well cooked, with cream Farina and cream Cream of Wheat, with cream Two broiled ...

Epilepsy Patients May Eat: Chicken occasionally Broiled white-fleshed fish Eggs and egg dishes Milk and milk preparations Dishes made from old peas, beans and lentils Baked and boiled potatoes Boiled rice Macaron...

Erysipelas Patients May Eat: Arrowroot gruel Barley and rice water, with milk All kinds of infants' foods Milk and white of egg Nut milks Milk and vichy water Orange juice Grape juice Apple juice Followed by ...

Insomnia Patients May Eat: Breakfast, In Bed Carefully-cooked cereals, with milk or cream Toast and butter, or Toast and milk 10.30 Buttermilk Zoolak Plain milk Dinner, 12.30 Boiled, baked or broiled beef, ...

Acute Meningitis Patients May Eat: May Eat, Following Rectal Feeding Milk, diluted one-third water Junket whey-Lemon whey Nut milks Orange juice Grape juice Orange juice and white of egg Meiggs' food Vegetable gelatin water Veget...

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