15. Junket Custard

Take one cup of tepid milk, add 2 tablespoonfuls of sugar and 1/4 of a junket tablet dissolved in a teaspoonful of water, also one teaspoonful of brandy. Shake well, pour the mixture into moulds and let stand in a cool place until firm.

16. Lemonade Or Orangeade

Squeeze the juice of half a lemon or orange; add 2 tablespoonfuls of sugar dissolved in a glassful of water. Mix well and serve hot or cold.

17. Wine Jelly

One ounce of gelatin (1/2 a package), 1/2 a cup of cold water, 2 cups of boiling water, one cup of wine (sherry, port, claret or Madeira) 3 tablespoonfuls of lemon juice and a cup of sugar.

Put the gelatin into cold water and let it stand 2 minutes. Add boiling water and stir until dissolved. Strain, add sugar and when cool add the wine and lemon juice. Pour into moulds and set aside in a cool place for several hours until firm. Serve cool.

18. Currant And Raspberry Pudding ("Rote Grutze")

One quart red raspberries, 1 quart red currants, 2 cups cold water, 1 1/2 cups sugar, 1/4 cup cornstarch dissolved in cold water.

Boil berries and water, strain and add sugar. Let boil and add three heaping tablespoonfuls cornstarch (dissolved in cold water). Put into small moulds and keep in a cool place until firm. Serve cool with sweet cream.

19. Bread Soup

Place boiling water into a plate (2/3 full). Cut stale white bread (one or two slices) into small pieces and put them into the plate. Add butter and salt. Let it stand 5-10 minutes and serve.

20. Oyster Stew

Two cups scalded milk, one pint oysters, a little pepper, 1/2 a teaspoonful of salt, one tablespoonful of butter.

Put the oysters and butter in a saucepan and heat until the edges curl. Add the milk when hot and seasoning; cook one minute and serve at once.

21. Clam Broth

Clam Broth can be used, after boiling and seasoning same with some pepper and salt.

22. Clam Boullion

Three-fourths cup cold water, 1/2 cup clam broth, 1/8 cup scalded milk, and 1/2 teaspoonful of butter. Salt, pepper, celery sauce, white of egg or whipped cream.

Blend the water and clam broth, heat to the boiling point; add the scalded milk and the butter, and stir well; season with salt, pepper and celery sauce. Add a small quantity of cracker crumbs to thicken it. Serve in hot bouillon cups and garnish with two teaspoonfuls of whipped cream or well-beaten white of egg.

23. Calfs Brain Soup

One calf's brain is put into cold water for one hour; the water is then poured off, and the brain washed with another portion of water. The brain is thereupon boiled for one hour either in bouillon or saltwater and put through a colander. The mush can be diluted with bouillon, boiled over again and served. The yolk of an egg mixed into it makes a pleasant addition to this dish.

24. Jellied Chicken

Place chicken on fire as for fricassee; when done remove skin and chop meat very fine, add liquor the chicken was boiled in, season well and let come to a boil. Take about a tablespoonful of gelatine soaked and two tablespoonfuls of cream. Put in mold and stand in ice box.

25. Milk Toast

Toast several slices of bread to a delicate brown. Then season scalding hot milk with a little salt, and pour it over the toasted bread.

26. Zwieback (Meaning Twice Baked)

Cut white bread into slices about 1/2 an inch thick; then bake them on low fire until nicely brown, almost all the way through. Keep in cool place.

Eggs may be eaten raw from the shell, cuddled, soft boiled, poached or scrambled with butter. Hard boiled eggs are appropriate in special cases (hyperchlorhydria and hypersecretion).

Meats (chicken, squab, lamb, beef; fish: trout, pike, pickerel, bass, etc.) should always be tender. They may be served broiled, boiled or fried with some butter. Scraped beef is occasionally given raw, spread on white bread or toast with some seasoning.

Measures to increase or decrease the nutritive value of some food articles. The nutritive value of some food articles may be increased by concentration. Thus milk may be made more nutritious by evaporation (boiling down to 2/3 its bulk). Again the food value may be augmented by the incorporation of additional nutritive material into the food articles. Butter, cream, fats, oil, sugar, honey, syrup usually serve this purpose.

With the same object in view raw eggs and also lactose are frequently added to beverages and soups with advantage. In conditions in which exclusively liquid food is indicated or feasible sufficient nutrition is hardly possible without these additions. The diet in these cases usually consists of milk, raw eggs beaten up in it or in bouillon, coffee with sugar and egg, kumyss, tea with sugar and milk or cream. Lactose can be added to the milk or to lemonade in considerable quantity (half an ounce to an ounce of lactose to a glassful of milk or lemonade) without interfering with the taste. Butter can be added to the eggs (one minute boiled), and cream to milk and soups, raising the caloric value quite extensively.

At times it is requisite to diminish the nutritive value of a food article or to prepare it in such a way that some of its special ingredients that are not desirable should be detracted.

The nutritive value of many foods can be lessened by dilution, or by separating and taking away some of their ingredients. Thus milk can be diluted with water, or the milk may be skimmed and deprived of its usual content of cream. Meat boiled in water will lose its soluble albumin and extractive matter (purin bodies) imparting it to the fluid. The latter becomes richer in nutritive material (soup), while the meat is thereby impoverished. Vegetables when steamed retain all their nutritive ingredients, while when boiled in water, lose part of their starch and mineral salts.

These points are utilized in the dietetic management of the patients. In diabetes, for instance, green vegetables are thrice or twice boiled in water and given strained without the fluid, in order to lessen the carbohydrate content of these articles. Again soup meat (the latter boiled for quite a while in plenty of water) may be employed with advantage in high blood pressure cases, for the meat is then deprived of all its extractive material.