FOOD FOR THE SICK 
 
 HOW TO PREPARE IT. 
 
 WITH A CHAPTER ON 
 
 FOOD FOR THE BABY. 
 
 Edwin Charles French, M. D. 
 
 LOUISVILLE : 
 
 John P. Morton and Company 
 
 1900 
 
TWO COPIES RECEIVED. 
 
 Library of Coogrtl% 
 Office of tie 
 
 MAY 2 5 1900 
 
 Register of Cepyrlgbf* 
 •ECOND COPY, 
 
 -^ 
 
 Av 
 
 62613 
 
 COPYRIGHTED BY 
 
 JOHN P. MORTON AND COMPANY 
 1900 
 
IN preparing the diet tables found in this volume, 
 I have consulted the best authorities, quoting 
 from the writings of Ewald, Einhorn, Thompson, 
 Hemmeter, ' Van Valsar, Nesbet, and others, with 
 some additional practical suggestions proven by 
 thorough tests to be of value. 
 
 The receipts have been carefully selected from 
 those contributed by the profession and the heads of 
 the nursing service of various hospitals throughout 
 the country, each having been practically tested. 
 
 I have tried to treat only the foods spoken of 
 in the diets in this volume, as there are so many 
 good cook-books on the market that give the ordi- 
 nary preparations. 
 
 In the cooking and administration of food always 
 bear in mind the general rules laid down in this 
 book are to be followed. 
 
 With a little thought and care the nurse can 
 originate numbers of new and palatable dishes by 
 a combination of those contained here; especially is 
 this so of the liquid and semi-solid foods. 
 
 I desire to extend my heartfelt thanks to those 
 who have so cheerfully assisted in this undertaking, 
 having found their aid invaluable. 
 
 With this, the work is handed to the physician 
 and nurse, hoping it may serve the purpose which 
 suggested its compilation. 
 
 E. C. F. 
 
INTRODUCTORY. 
 
 In times gone by little attention was paid to foods 
 and their action upon the human system, but in the 
 last few years the eyes of the medical world have begun 
 to open to the great possibilities of food as an active 
 agent in and against disease. The scientist began 
 a series of investigations to ascertain food values, and 
 as these investigations progressed, and the results they 
 achieved were practically applied, a new era dawned 
 in the treatment of disease, and food began to be 
 administered, not only as a sustaining element to the 
 body and its functions but as a therapeutic agent and 
 an adjunct to the materia medica, until to-day there 
 is not a text-book written without diet being men- 
 tioned in the treatment, and in every medical college 
 the study of food is made part of its course. 
 
 Each part of the human body needs its particular 
 kind of food, and must have it to continue its activity : 
 The phosphates supply the nervous system ; the fats 
 and sugar and sugar-producing food, as starch, sup- 
 ply the body with fuel for heat and energy, while the 
 proteids are flesh or muscle-formers. 
 
 In this day and time, in our busy world, where 
 great strain is put on the various parts of the human 
 organism, overtaxing these parts and bringing about 
 abnormal conditions, such as the extraordinary waste 
 of such tissues as are employed, you can at once see 
 how all-important it is that we thoroughly acquaint 
 ourselves with this subject, that we may prescribe the 
 
VI INTRODUCTORY. 
 
 class of foods to replace the waste going on. There 
 are many normal conditions which make a variation 
 of the diet necessary, as infancy, climate, hard labor, 
 taking on flesh, reduction of obesity, increasing the 
 muscle tissues, during athletic training, and brain- 
 work ; abnormal conditions, as disease, positively 
 demand it. 
 
 Take the active lawyer, student, teacher, or other 
 professional or business man ; he is constantly taxing 
 his nervous system, tearing down those delicate 
 structures known as nerve-cells^ which belong to that 
 great system which equalizes the forces of the entire 
 human anatomy. What if this goes on and on without 
 the proper repair? Soon a state of disease will be de- 
 veloped, and there will be a letting down of the entire 
 system. If we give the proper attention to our work 
 and take advantage of the discoveries of the investi- 
 gators, we can in many cases bring about a return to 
 the normal by seeing that the patient gets the proper 
 food, lessening the weakening of these forces, and 
 thereby the likelihood to disease. 
 
 The class of cases mentioned above, known as 
 brain-workers, need an increase of the foods contain- 
 ing the phosphates, which, as I have stated, supply 
 nerve tissue with building material. 
 
 Now take the laboring man and the athlete, whose 
 muscular energy is constantly overexerted ; here we 
 must give a food which will replace this muscle waste, 
 as those of the nitrogenous or proteid variety. 
 
 Inhabitants of cold climates need more of the foods 
 which are heat-producing. To increase fat, give more 
 of the sugars and starches ; to reduce obesity, they 
 should be stricken from the list. 
 
INTRODUCTORY. Vll 
 
 In disease there is a waste in all tissues, and 
 foods must be selected to suit each case. In the diets 
 found in this volume this has been done, the greatest 
 care being observed, and they should be closely fol- 
 lowed except in a few cases where idiosyncrasy or 
 complicated diseases would necessitate a modification. 
 
 Now that we have discussed "food" from the 
 standpoint of its value as a therapeutic agent, let us 
 consider for a moment the next important steps, the 
 procuriyig and preparation of it for feeding. I once 
 heard a paper read which opened with the following 
 sentence : "Good digestion is the foundation of good 
 health." If this be true, and it undoubtedly is, we 
 can readily see that to have good health we must lay 
 the foundation for it by having our food carefully 
 selected ( as to quality and freshness ) and properly 
 prepared, and if this be the case in health, how much 
 more necessary must it be in disease ! 
 
 We Americans are known the world over as a 
 nation of dyspeptics; now, why should this'be? Three 
 reasons present themselves : First, the food poorly 
 selected ; second, poorly cooked ; third, hurriedly eaten. 
 
 In the selection of food the housewife should be 
 careful that it is of the best quality and is perfectly fresh. 
 This I admit is a hard thing to do, for the dealers have 
 so many devices by which they freshen the wares 
 they have for sale. As to the preparation of the food 
 selected, I have discussed that further along in the 
 book, and will now only charge you to observe 
 carefully the rules laid down. 
 
 Now as to the consumption of the food, it should 
 be thoroughly and slowly masticated; the stomach 
 should not be overloaded, and only small quantities 
 
Vlll INTRODUCTORY. 
 
 of fluids taken during the meal. All starchy foods 
 should be thoroughly mixed with the saliva before 
 being swallowed, as it is the ptyalin in it that digests 
 the starch. 
 
 This is a subject of too great importance to be 
 lightly treated ; we should study it carefully and mas- 
 ter it thoroughly, and every physician should consider 
 it his duty to his profession and to humanity to im- 
 press upon his patients the importance of having a 
 perfect food, perfectly cooked and perfectly eaten, 
 from the cradle to the grave, and in so doing have 
 "good digestion, thereby good health." 
 
CONTENTS. 
 
 Introductory, ... v 
 
 Diets— 
 
 In General Diseases, I 
 
 In Nerve Diseases, ♦ ... 42 
 
 In Surgery, 45 
 
 Methods of Cooking, 47 
 
 Receipts for Preparation of Food, 49 
 
 Food Products, 128 
 
 Receipts for Bnemata, 130 
 
 Peptonised Foods, 134 
 
 Food for the Baby, 145 
 
 A Word on Serving, 155 
 
 Table of Weights and Measures, 156 
 
 Utensils, 156 
 
 Index, , ... 157 
 
FOOD FOR THE SICK. 
 
 ALCOHOLISM— ACUTE. 
 
 This condition may be arranged under two heads : 
 First, when a large quantity of alcohol has been taken 
 into the system at one dose ; second, when the patient 
 has been "on a spree" (taking alcohol in large quan- 
 tities for days, or probably weeks). 
 
 Iyittle need be said regarding the dietetic treatment 
 of the first division, except that little food should be 
 given at first, and, when it is given, let it be of the 
 light variety, as light-poached eggs, toast, etc. 
 
 In the second condition it is different, for the 
 mucous membrane of the stomach is inflamed, and 
 the natural action of the glands is interfered with. 
 There are times after " long sprees " when the stomach 
 is so sensitive as to actually refuse to hold food, so 
 one can readily see how necessary it is to be careful in 
 the selection, preparation, and administration of such. 
 
 Milk. — Milk diluted with water, lime water, Vichy, 
 Seltzer, etc. The milk preparations found on the 
 market, as malted milk, Nestle's food, etc., the vari- 
 ous farinaceous drinks. 
 
 Eggs. — Raw. 
 
 Soups. — Meat teas, broths, soups, oysters, and clam 
 broth. 
 
 Receipts for preparation of all the above will be 
 found under their respective heads in this volume. 
 
2 FOOD FOR THE SICK 
 
 Of course, as soon as the stomach becomes stronger 
 other foods may be added, such as soft cooked eggs, 
 rare steak, breast of chicken, partridge, avoiding all 
 coarse-grained meats or meats hard to digest. Thor- 
 oughly toasted bread, zwieback, or stale bread should 
 be given ( never give fresh bread ) ; fresh or toasted 
 crackers. 
 
 All starchy foods must be thoroughly mixed with 
 the saliva before being allowed to enter the stomach. 
 
 The above may be added to from time to time as 
 the stomach can stand it, until the normal has been 
 reached. 
 
 ALCOHOLISM— CHRONIC. 
 
 The regular drinker comes under this head, and in 
 these cases, where the patient takes a drink or two or 
 more each day, the walls of the stomach by the 
 habitual introduction of alcohol are thickened, and 
 there is a destruction of the gastric glands, conse- 
 quently a diminution of the gastric juices. 
 
 These cases are extremely hard to handle, and only 
 the greatest care throughout life will insure the 
 patient any thing like good health. 
 
 AT FIRST 
 
 Milk. — Diluted milk (skimmed milk is better than 
 fresh milk), buttermilk, milk preparations. 
 
 Soups. — Meat teas and broths. 
 
 Predigested foods are found of the greatest value 
 in these conditions, as they relieve the stomach of 
 part of its work. 
 
 Eggs, — Raw. 
 
AND HOW TO PREPARE IT. 3 
 
 Drinks. — The various soothing, nourishing drinks. 
 
 Feeding per rectum : I have seen some extreme 
 cases where the stomach was so irritable that rectal 
 feeding had to be resorted to. As the strength of the 
 stomach manifests itself, semi-solid foods may be 
 added, and as the patient improves, little by little 
 should be added until the diet given in indigestion is 
 followed, and I would suggest that the patient be 
 guided by these rules throughout life, as the greatest 
 care must be observed to prevent a return of stomachic 
 symptoms. Alcohol in all its forms is absolutely for- 
 bidden, as it would only bring on another attack. 
 
 ALBUMINURIA. 
 
 A vegetable diet is recommended by most authori- 
 ties, as meat diet is supposed to throw more work on 
 the kidney. 
 
 Readily assimilated foods that leave a small amount 
 of nitrogenous waste should be given ; but care should 
 be taken not to overfeed, as this is dangerous. All 
 foods stimulating in character, and those which leave 
 much waste, increase the work of the kidney and 
 thereby aggravate the trouble. 
 
 MAY TAKE 
 
 Soups. — Arrowroot soup with onions, milk soups 
 with rice, tapioca or vermicelli, flavored with lemon or 
 orange peel, cloves or allspice ; celery and potato soup. 
 
 Meats.* — (Very little.) Very little red, mostly the 
 white parts; chicken, game, fresh pork, bacon, calf's 
 head, ham, eggs. 
 
 * Some authorities say that no meats should be given. 
 
4 FOOD FOR THE SICK 
 
 Fish. — Fresh whitefish, raw oysters, clams. 
 
 Farinaceous.— Wheaten bread, hominy, rice, toast, 
 oatmeal, gruels, arrowroot, tapioca pudding, sago. 
 
 Vegetables. — (In plenty, well cooked.) The green 
 sorts, generally spinach, summer or green cabbage, 
 turnip tops, mushrooms, celery, salads, rhubarb, 
 cresses, lettuce, onions. 
 
 Desserts. — Milk and rice puddings, stewed fruits, 
 raw fruits (especially laxative), fruit jelly, oranges, and 
 lemons. 
 
 Milk Diet — Beverages. — Weak tea, peptonized 
 milk, plenty of pure water \ milk, koumiss, barley water, 
 hot water an hour before meals, buttermilk, Bordeaux, 
 and seltzer. 
 
 Mineral Waters. — Bethesda, Clysmic, Berkeley, 
 Gettysburg, Poland, Highland Springs, Vittel, Wil- 
 dungen, The-Zone, Vals, Bath, Proserpine, Bowles. 
 
 MUST AVOID 
 
 Stimulants, soups, fried fish, cooked oysters, beef, 
 mutton, corned beef, veal, turkey, hashes, stews, 
 made dishes, sauces, spices, potatoes, peas, beans, len- 
 tils, pies, pastry, cheese, new breads, cakes, ices, 
 sweets, coffee, tobacco, malt liquors. Too much high 
 seasoning. 
 
 In children and adolescence it is not necessary nor 
 advisable to wholly exclude nitrogenous food, but it 
 should be restricted, especially fresh pork, beef, veal, 
 lamb, and eggs. The evening meal should be very 
 simple, consisting of such food as bread, crackers, 
 rice, or porridge, and milk. 
 
AND HOW TO PREPARE IT. 
 
 ANEMIA OR DEBILITY. 
 
 In these cases a generous nutritious diet is all-im- 
 portant. Care must be taken to give only foods that 
 can be readily digested, for we must bear in mind the 
 disordered state of body functions, and that the 
 stomach if imposed upon would soon lose its ability 
 to perform perfectly its function. Food should be 
 given often, and in small quantities. 
 
 Exercise in the open air, stopping short of fatigue ; 
 cold or hot salt baths, rubbing with animal oils, change 
 of air, mountain or seaside residence, and all condi- 
 tions that render the patient happy and contented 
 have their influence for good. 
 
 MAY TAKE 
 
 Soups. — Broths, all kinds. May add macaroni or 
 vermicelli. Thick soups. 
 
 Meats. — Chopped or scraped, raw or rare, mixed 
 with broths, chocolate or Burgundy and water, or 
 made into sandwiches. Ham, broiled bacon well 
 cooked, beef juice, mutton, chicken, game, codliver 
 oil as food, butter plentifully. 
 
 Fish. — All fresh fish, raw oysters. 
 
 Eggs. — Soft boiled, poached, scrambled, raw beaten 
 up with sherry or whisky. 
 
 Farinaceous. — (Give in plenty unless indigestion.) 
 Bread, cakes, tapioca, sago, groats, barley, hominjr, 
 cracked wheat, graham grits, rolled oats, rolled rye, 
 corn meal, malt extracts, macaroni, vermicelli, and 
 polenta served with meat gravies. 
 
 Vegetables. — Most kinds, well boiled or as purees, 
 except named below. 
 
6 FOOD FOR THE SICK 
 
 Fats. — Cream, butter, glycerine extracts, and emul- 
 sions of bone marrow. 
 
 Desserts. — Sweet fruits, custards, calf's foot jelly, 
 fruit, jams, jellies, baked apples, baked pears, prunes, 
 marmalade, egg and milk pudding. 
 
 Beverages. — Carbonic water, ozonized water, milk, 
 cream, chocolate, cocoa, peptonized milk, malted milk, 
 koumiss, kefry. 
 
 Mineral Waters (or their salts). — Poland, High- 
 land Springs, Oak Orchard, Richfield, Sharon, White 
 Sulphur, Saratoga, Hamburg, Kissingen, Royat, Bath, 
 Vichy, Apollinaris, French Lick, Concentrated Pluto. 
 
 Stimulants.— Rich claret, Burgundy, Madeira. 
 
 MUST AVOID 
 
 Pork (fresh), veal, greasy hashes, salt meats (except 
 ham), made dishes, thin soups, cabbage, cucumbers, 
 turnips, carrots, squash, pickles, spices, pies, pastry, 
 pineapples, bananas. 
 
 CONSTIPATION. 
 
 Foods should be given which leave a bulky residue, 
 as the passing of this through the intestines stimulates 
 peristaltic action. Oils should be used. 
 
 MAY TAKE 
 
 Soups. — Brotns, oyster soup, sorrel soup. 
 
 Fish. — All kinds boiled. White sorts broiled, sar- 
 dines in oil. 
 
 Meats. — Most kinds, poultry, game, etc. 
 
 Farinaceous. — Brown or graham bread, ginger 
 bread, oatmeal porridge, bran bread, bran pudding, 
 
AND HOW TO PREPARE IT. 7 
 
 whole meal bread, corn bread, rye bread, wheaten 
 grits, and Boston brown bread. 
 
 Vegetables. — Most fresh varieties, well boiled. 
 Spinach, boiled onions, brussels sprouts, cauliflower, 
 salads with oil, lettuce, asparagus, tomatoes, salsify, 
 celery, corn, beans, peas. 
 
 Desserts. — Blackberries, strawberries, huckleber- 
 ries, blueberries, figs, prunes, tamarinds, baked apples, 
 oranges (on rising), melons, grapes, raisins, stewed 
 fruits, apples, peaches, pears, cherries, prunes, hone} 7 
 or treacle. Fruits should be eaten between meals; if 
 raw fruits disagree, they should be cooked. 
 
 Beverages. — Glass of water, preferred hot, drunk 
 on rising (add salt to taste). Pure water in plenty, 
 black coffee, lemonade, cocoa, beer, ale, unfermented 
 grape juice, cider. 
 
 Mineral Waters (or their salts). — Richfield Springs, 
 French Lick (concentrated), Bedford, Saratoga, Hun- 
 yadi, Carlsbad, Rubinat, Friedrichshall, Kissingen, 
 Villacabras, Puellna, Carabana. 
 
 MUST AVOID 
 
 Stimulants, sweets, puddings made of rice, sago, 
 etc., pork, veal, liver, hard boiled eggs, salt meats, salt 
 fish, peas, beans, nuts, pineapples, new bread, pastry, 
 pickles, cheese, spirituous liquors, milk. 
 
 CHOLERA. 
 
 Little will be said of this condition. Dr. Gatchell 
 says, " During the attack no food is required.'' The 
 incessant thirst is hard to gratify, as the stomach will 
 
8 FOOD FOR THE SICK 
 
 seldom tolerate water. When it will not, inject water; 
 bits of ice held in the mouth until melted ; milk may 
 be injected. 
 
 AFTER THE ATTACK 
 
 No solid foods should be taken until evacuations 
 are consistent and fecal. Be careful that a perfect 
 process of digestion is going on, as an attack of in- 
 digestion, be it ever so slight, may cause a relapse. 
 
 At first only farinaceous foods or milk should be 
 given. (See receipts under this head.) 
 
 Gradually the foods mentioned in the diet for diar- 
 rhea may be added, but this must be with care. 
 
 DIPHTHERIA. 
 
 Keep the system well up by giving nourishing 
 foods : Milk and milk foods, eggs, and others of the 
 liquid and semi-solid. Where there is depression, 
 stimulants are required, and whisky or brandy may be 
 added to food. Black coffee is often of great service 
 as a stimulant. 
 
 In cases where patient can not swallow, some 
 nutrient enema may be given, and olive oil rubbed 
 into the skin, especially over the abdomen ; this may 
 be done several times a day. Great care must be 
 taken in this last procedure that the patient does not 
 " catch cold ; " the rubbing would best be done under 
 cover. A general fever diet is suggested 
 
 The quantity of food to be given per rectum must 
 be regulated by the age of patient and by the patient 
 him or herself. For one-year-old patients, one ounce 
 every three hours ; patients from two to five years old, 
 
AND HOW TO PREPARE IT. Q 
 
 the quantity should range from two to four ounces. 
 Care must be taken not to give too much at a feeding, 
 for the rectum of a child is more irritable than an 
 adult, consequently the food would be expelled if too 
 much was introduced. It is best to use a long tube if 
 possible. 
 
 See enemata for preparation. 
 
 DIABETES. 
 
 Eliminate all sugar and sugar-forming foods from 
 the diet in these cases, and increase the fats and 
 albuminoids, as they take the place of the sugars. Of 
 course where stomachic or intestinal indigestion is a 
 complication, care must be taken in giving fats. The 
 physician is often called upon to modify these rules to 
 suit the case, as a general idea can only be laid down. 
 Drink water freely. Substitute saccharin or sycose 
 for sugar. 
 
 MAY TAKE 
 
 Soups.— Soups and broths made out of any kind 
 of meat, without vegetables ; consomme of beef, veal, 
 chicken, turtle, terrapin, oyster, and clam, all without 
 flour; chowder without potatoes, mock-turtle, mul- 
 lagatawny, tomato, gumbo fillet. 
 
 Fish. — All kinds, fish roe, lobster, oysters, clams 
 (hard part only), terrapin, shrimp, crawfish, soft shell 
 crabs. No sauces containing flour. 
 
 Meats. — Preferably fat ; cooked in any way except 
 with flour; poultry, calf's head, kidneys, sweetbread, 
 ham, sausage, tongue, hash (without potatoes), pigs' 
 feet, tripe, all kinds of game (not breaded). 
 
10 FOOD FOR THE SICK 
 
 Eggs. — In any form. 
 
 Fats. — Olive oil, animal fats and oils, as butter, 
 cream, codliver oil, bone marrow. 
 
 Farinaceous. — Gluten bread, gluten gems, gluten 
 porridge, fried gluten mush, gluten wafers, gluten 
 griddle cakes, almond bread and cakes, charred bread, 
 bran cakes, soda bread. May substitute potatoes for 
 bread. Substitute gluten for flour in soups and gravies. 
 
 Vegetables. — Truffles, lettuce, romain chicory, cu- 
 cumbers, spinach, sorrel, beet tops, dandelions, oyster- 
 plant, watercresses, asparagus, mushrooms, all kinds 
 of herbs, sauerkraut, string beans, horseradish, celery, 
 radishes, sea-kale, vegetable marrow, okra, endives, 
 pickles, cucumbers, gherkins, cranberries (allowed by 
 some), green fruits, summer squash, onions, leeks, 
 cauliflower, and cabbage, cold slaw, kohl, rabi, pars- 
 ley, parsnips, egg-plant, artichokes. 
 
 Jellies. — Made of gelatine, calf's foot with wine, 
 but unsweetened except with saccharin or sycose, 
 coffee jelly, lemon jelly, ivory jelly. 
 
 Desserts. — Cream custard, ice cream sweetened 
 with saccharin, sycose or glycerin (very little). In 
 cooking acid fruit, neutralize acidity with bicarbonate 
 of soda or potash. 
 
 Relishes. — Pickles, radishes, sardines, anchovies, 
 caviar, celery, olives. 
 
 Fruits. — If acid (not sweet), gooseberries, red cur- 
 rants, sour cherries, raspberries, and strawberries 
 (allowed by some) ; sour oranges, lemons, grape fruit, 
 sour apples, peaches in brandy without sugar. Musk- 
 melon may sometimes be eaten. 
 
 Nuts. — Oily nuts, almonds, walnuts, brazil nuts, 
 hazelnuts, filberts, pecans, butternuts, cocoanuts. 
 
AND HOW TO PREPARE IT. II 
 
 Cheese. — Cream cheese, milk curds. 
 
 Beverages. — Tea and coffee without sugar, butter- 
 milk sometimes, skim milk, plain soda, red wine, dry 
 sherry, Bass' ale or bitter beer, claret, Burgundy,* sour 
 lemon and orange juice with Vichy and a pinch of 
 sodium bicarbonate. All in moderation. 
 
 Mineral Waters. — Alkaline and alkaline calcic. 
 Saratoga, French Iyick, Waukesha, Bethesda, Poland, 
 The-Zone (oxygenated), Highland Springs, London- 
 derry Lithia, Buffalo L,ithia, Hodor Lithia, Aquzon, 
 Vichy, Carlsbad, Ems, Marienbad. 
 
 MUST AVOID 
 
 Stimulants except those mentioned in beverages, 
 sugars or sweets of any kind, starches, liver, wheat 
 bread, corn flour, rice, sago, arrowroot, barley, 
 oatmeal, tapioca, macaroni, puddings, beet root, sweet 
 vegetables, potatoes, carrots, peas, beans, parsnips, 
 turnips, all sweet fruits, apples, pears, prunes, plums, 
 grapes, oranges, apricots, peaches, dates, watermelon, 
 sweet wine, cordials, porter, lager beer, cider, mustard, 
 honey, ices, jams, treacle, chestnuts, peanuts. 
 
 DIARRHEA. 
 
 The result of some irritation, direct or indirect, 
 along the intestinal tract. If due to improper diet, 
 great care should be exercised to correct this. Foods 
 which ferment easily and those that leave an undi- 
 gested residue should be avoided, as they are ofttimes 
 the cause of the irritation. At first only give liquids, 
 preferably the milk diet — buttermilk is best, as there 
 
 '••Some authorities object to the giving of tea, coffee, and alcohol. 
 
12 FOOD FOR THE SICK 
 
 is little danger of fermentation in taking it. Egg 
 albumin raw is good. As the patient improves, other 
 things may be added as below. 
 
 MAY TAKE 
 
 Soups. — Milk soup, fish, oysters. 
 
 Meats. — Scraped beef or mutton, pounded raw 
 meat, sweetbreads, beef juice, liquid peptonoids, part- 
 ridge in season. 
 
 Egg's. — Raw white of egg with water, lightly 
 boiled, poached. 
 
 Farinaceous. — Crackers, toast, macaroni, rice 
 boiled with milk or served with beefsteak gravy, 
 arrowroot, tapioca, sago, gruel boiled two or three 
 hours, flourball boiled two or three hours with 
 milk. May add brandy or port wine to arrowroot or 
 gruels. 
 
 Desserts. — Milk foods, milk, eggs, pudding ( not 
 sweet), hasty pudding with flour £nd milk. 
 
 Beverages. — Sterilized or Pasteurized milk, skim- 
 milk, or milk with lime-water, peptonized milk, strong 
 tea, lactic acid water, toast water, rice water, koumiss, 
 egg lemonade, buttermilk. 
 
 Mineral Waters (or their salts). — Allegheny 
 Springs, Berkeley Springs, The-Zone (oxygenated), 
 Bethesda Springs, Gettysburg Springs, Vittel, Wil- 
 dungen, White Rock, Bristol, French Lick. 
 
 MUST AVOID 
 
 Stimulants, vegetables, soups, new bread, brown 
 and graham bread, oatmeal, fruits cooked or raw, 
 fried foods, fish, sugary foods, made dishes, nuts, salt 
 meats, veal, pork. 
 
AND HOW TO PREPARE IT. 1 3 
 
 DYSENTERY. 
 
 This is an ulceration as well as an inflammation of 
 the intestinal canal, consequently an exclusive liquid 
 diet is required. Milk (preferably predigested) should 
 be continued until all signs of intestinal irritation 
 have disappeared, then gradually add the foods 
 named in the diet for diarrhea. 
 
 Cold drinks have a tendency to increase the colic 
 which accompanies this disease. 
 
 FEVERS. 
 
 Malaria and Typhoid will bk treated 
 separately. 
 
 Fevers cause great waste of tissue, so we must find 
 foods to replace this waste, and at the same time 
 assist in the elimination of the products of morbid 
 metabolism. 
 
 Mostly liquids must be given, and in small quan- 
 tities and often. Milk diet, white of egg, liquid foods, 
 cooling drinks ; drinks can usually be borne in large 
 quantities. 
 
 Partially digested foods. ( A point — never give 
 any thing that can not pass through the meshes of a 
 fine sieve. ) Give more in the morning than in the 
 evening. The loss of appetite should be respected in 
 the acute stage. Utilize periods of remission. 
 
 MAY TAKE 
 
 Soups. — Clear soups thickened with arrowroot, 
 well cooked finely ground rice, thoroughly baked 
 
14 FOOD FOR THE SICK 
 
 wheaten flour, raw meat juice, clam broth, chicken 
 broth, vegetable broths, mutton broth, broth with egg, 
 broth of gelatine, beef tea, fruit soups made by boil- 
 ing fruit (fresh or dried), adding grape sugar, lemon 
 peel, etc. 
 
 Egg-s. — Beaten up with water or stimulants ; beaten 
 in hot water, a splendid diet. 
 
 Foods. — Peptonized milk, malted milk, Mellin's 
 food, Nestle's food, liquid peptonoids, flourball with 
 milk, milk toast, arrowroot, Indian meal gruel, oatmeal 
 gruel, ground rice, pounded raw meat, oysters; in 
 convalescence, meat and calf's foot jellies. 
 
 Beverages. — (Fluids should be sipped.) Skimmed 
 milk (one and a half to two and a half quarts in 
 twenty-four hours), buttermilk, whey, koumiss, bar- 
 ley water, rice water with lemon juice and sugar, 
 toast water, jelly water, gum arabic water, plain soda, 
 sour lemonade, fruit juices, egg lemonade, eggnog, 
 cocoa. Tea and coffee — once a day, except when there 
 is insomnia or excessive nervousness. 
 
 Mineral Waters. — Carbonic water, Ozonized water, 
 The-Zone, Vichy, Apollinaris, Seltzer, Poland, High- 
 land Springs, French Lick. 
 
 Stimulants. — Iyight wines, diluted clarets, and 
 beer. In convalescence, liquors in the form of toddy 
 punches, between meals two or three times a day, as 
 indicated. 
 
 MUST AVOID 
 
 All solid foods until the temperature has remained 
 normal for a period of days thought by the attending 
 physician sufficient to insure of no relapse. 
 
AND HOW TO PREPARE IT. 1 5 
 
 GASTRIC CANCER. 
 
 In advanced cases the foods must be wholly liquid 
 and concentrated, given in very small quantities (one 
 or two teaspoonfuls) at a time frequently. 
 
 When enemata are necessary, full directions should 
 be given by the attending physician. 
 
 In Advanced Casks Fed per Mouth. 
 
 Foods. — Meat extracts, buttermilk, pancreatinized 
 milk, koumiss, and prepared egg albumin (white). 
 
 It would be better if the diet should consist almost 
 entirely of prepared milk. Sour milk (Oppolzer). 
 
 Beverages. — Red wine, dilute whisky and water, 
 dry champagne; acidulated drinks (in early stages). 
 
 MUST AVOID. 
 Ales, beers, and effervescing waters. 
 
 Substances Available for Rectal Feeding. 
 
 Leuber suggests : One part fresh pancreas to three 
 parts of beef; both should be beaten into a pulp, then 
 rubbed with warm water until a consistency of paste 
 (all fat should have been carefully removed). Inject 
 with suitable syringe with wide nozzle. Egg albumin 
 is sometimes added. 
 
 Milk. — Pancreatinized milk, when predigestion 
 has not been carried too far, is one of the most satis- 
 factory foods per rectum. 
 
 Eggs. — Egg albumin (white), predigested by pep- 
 togenic or pancreatinized powder ; whites of two eggs 
 
l6 FOOD FOR THE SICK 
 
 added to peptonized milk to peptone solution or one 
 of meat extracts (Ewald). 
 
 Alcohol. — Good whisky, one ounce diluted with 
 half of water, is best. Brandy, sherry, or rum with 
 water may be given. 
 
 Prescription for Enema {Ewald). 
 
 Beat the whites of two eggs with tablespoonful of 
 cold water, and one or two teaspoonfuls of starch 
 boiled in 20 per cent glucose solution, a wineglassful 
 of claret, and a teaspoonful of peptone solution. 
 Mix at temperature below coagulation point of 
 albumin. 
 
 For other prescriptions for rectal feeding see 
 Enemata. 
 
 GASTRITIS (ACUTE). 
 
 (DYSPEPSIA.) 
 
 Thorough mastication is of the greatest importance 
 in this condition. The patient must eat slowly and 
 at regular intervals ( punctuality is of great impor- 
 tance). Be sure that the last food taken is digested 
 before taking more; it is always better to undereat 
 than to overeat. The stomach must be rested from 
 heavy work, as the digesting of heavy foods. Only a 
 small amount of fluids should be taken during a meal 
 if solids are to be taken. Abstinence from stimulating 
 beverages, condiments, and spices must be observed. 
 Physical exercise is of great value ; exercise in open 
 air. On rising, cold sponging and vigorous friction of 
 body is advisable. The bowels should be kept open 
 by laxative foods and liquids. 
 
AND HOW TO PREPARE IT. \J 
 
 Avoid too much variety at one meal. Some advise 
 the taking of meats and vegetables at separate meals. 
 Another point to watch is, if fatigued, the patient 
 should lie down before and after the meal. 
 
 Avoid taking worries or cares to the table ; keep 
 the conversation light and full of laughter. 
 
 MAY TAKE 
 
 Soups. — Purees of tomatoes, asparagus, potatoes, 
 and fresh peas ; veal broth. 
 
 Fish. — Oysters, fresh boiled or broiled fish without 
 rich sauces, little neck clams. They may be eaten 
 with a little fresh butter and salt. 
 
 Meats. — Sweetbreads, broiled steak or chop, ten- 
 der roast beef or mutton, chicken roasted or boiled, 
 broiled capon, roast partridge, grouse, woodcock, 
 plover, prairie chicken, squab. All meats should be 
 short-fibered and tender. They need not be very rare. 
 Grilling is best method of cooking them. 
 
 Eggs. — In any form, if they are found to agree 
 (except hard boiled or fried). They should be 
 served with dry toast or stale bread. 
 
 Fats. — In moderation only; butter very thinly 
 spread and well rubbed in. Sometimes a thin rasher 
 of bacon cooked crisp. Occasionally allowable, cream, 
 olive oil. 
 
 Cereals. — Wheaten bread porous, or aerated bread 
 at least one day old, stale, or toasted ; dry unsweet- 
 ened rusk or zwieback, soda crackers, cracked wheat, 
 sago, tapioca, cornmeal, hominy, wheaten grits, 
 graham grits, rolled rye, rolled oats (occasionally 
 rolled oats and such foods must be eliminated from 
 the diet of the dyspeptic on account of irritation pro- 
 
1 8 FOOD FOR THE SICK 
 
 duced by husk of grain), rice cakes, browned rice. 
 Occasionally allowable, macaroni, spaghetti, or rice, 
 and some of the prepared foods, as Carnrick's or 
 Mellin's. 
 
 Vegetables. — Mealy well-baked potatoes, not too 
 young or new ; raw tomatoes, spinach, thoroughly 
 boiled onions, very young tender fresh peas, very 
 young lima beans, asparagus, stewed celery plant, 
 lettuce. 
 
 Fruit. — BaKed or stewed apples or prunes. Oc- 
 casionally a little fresh fruit, better if taken between 
 meals; oranges, peaches, grape fruit. (See fruits 
 forbidden.) 
 
 Beverages. — Weak tea, clear, very hot. (China 
 teas are less injurious than Indian.) Black coffee 
 without milk or sugar, after dinner ; if it produces 
 nervousness or insomnia, it must be discontinued. 
 Cocoa ( not chocolate ) , milk and vichy, or milk and 
 seltzer. 
 
 Mineral Waters. — Carbonate water, Congress, 
 Hathorn, Balston, Kissingen, Apollinaris, Poland, 
 Highland Springs, Carabana. Occasionally allowable, 
 light, bitter ale and porter, pure wine, weak brandy 
 and whisky, claret. 
 
 MUST AVOID 
 
 Rich soup, gravies, and sauces, strong condiments, 
 pickles, fresh, soft bread of any kind, hot breads, 
 pastry of all kinds, cakes, griddle cakes, doughnuts, 
 muffins, sweet tarts, jam, confectionery of every 
 kind. Raw vegetables, as celery, radishes, cold slaw, 
 heavy, starchy vegetables (all roots and tubes). Fat 
 in quantity, all fried and greasy food. Lobsters, 
 
AND HOW TO PREPARE IT. 19 
 
 crabs, shrimps, salmon, herring. Dried, smoked, cured, 
 potted or "deviled" meats, fish and pork in every 
 form. Corn beef, veal, goose, and rabbit. Twice 
 cooked meats, stews. Cheese of all kinds. Very acid 
 and very sweet fruits, nuts, dried fruits in general. 
 Strong tea, sour wines, spirituous liquors, except 
 mentioned above. Confections of all kinds. The 
 excessive use of tobacco in all forms. 
 
 GASTRITIS (CHRONIC). 
 
 When the stomach has arrived at the state of chronic 
 inflammation, it must be handled very carefully. The 
 following are the general rules suggested to be strictly 
 observed : 
 
 The patient must eat slowly, thoroughly masticate 
 foods taken, and they must be of the kind easily assimi- 
 lated. It is best to give foods in small quantities and 
 often during the day, say five or six times a day (8-10 
 A. m., 2-4-7 p - M -> sometimes at 10 p. m). 
 
 If solids are given, fluids should be excluded. 
 Regular habits must be followed ; out of door exercise 
 must be taken systematically. Sponge bathing or 
 daily shower-baths must be practiced; this must be 
 followed by active friction of the skin. 
 
 MAY TAKE 
 
 Soups. — Beef broths, meat soups thickened with 
 arrowroot. Bouillon of white meat. (Note general 
 rules.) 
 
 Fish. — Oysters raw, boiled or panned, shredded 
 codfish, caviar, fresh fish (if it agrees). 
 
20 FOOD FOR THE SICK 
 
 Fats. — Butter in very small quantities, cream 
 sometimes. 
 
 Meats. — Scraped beef, dried beef cut thin, rare 
 steak, lean roast beef, breast of chicken, lean boiled 
 ham, lean smoked bacon cooked to crisp, boiled lean 
 veal. (Note how meats should be cut.) 
 
 Eggs. — Soft cooked (if they agree). 
 
 Farinaceous. — Arrowroot gruel, cornstarch or 
 farina, milk toast, dry bread thoroughly toasted, bread 
 crust, plain crackers, zwieback, gruels, sago, ground 
 rice, vermicelli, macaroni. Bread from fine white 
 wheaten flour is better than coarse brown breads or 
 whole meal breads. 
 
 Vegetables. — Potatoes roasted and mealy sometimes 
 allowed. 
 
 I>esserts. — Rice pudding, cooked fruit in small 
 quantities between meals is allowed (baked apples or 
 stewed prunes). 
 
 Beverages. — Milk diluted with lime-water or Vichy, 
 Apollinaris, hot or cold, but hot is best. Buttermilk 
 in quantities. Tea, coffee, or cocoa in moderation, 
 without sugar or milk. Hot Hunyadi water, Fried- 
 richshall, bitter water, French Iyick water, Carlsbad 
 salts in hot water. Hot Vichy or hot water taken one 
 half to three quarters hour before meals. Peptone 
 preparations, peptone chocolate. 
 
 Stimulants. — Alcoholics in general should be for- 
 bidden. Light Wines, as Hock, Moselle, may be given. 
 
 MUST AVOID 
 
 Rich, stimulating articles, pickles, sauces, spiced 
 dishes, sweets, pastry, fried foods, drinking large 
 quantities of hot or cold fluids. Fats and oils, fat 
 
AND HOW TO PREPARE IT. 21 
 
 meats (except above), pork, sausage, solid foods cooked 
 in grease, rich gravies. Tough meats and flesh of 
 young animals must not be eaten. Saccharin and 
 farinaceous food (except above), cabbage, cauliflower, 
 legumes, and corn. Hot breads of all kinds, also 
 cakes. 
 
 GASTRIC ULCER. 
 
 The diet in gastric ulcer must be managed accord- 
 ing to the stages of the disease. Sometimes in the early 
 stages of very bad cases the feeding is per rectum; 
 for this treatment you are referred to Enemata for 
 receipts. 
 
 We will begin with first stage of treatment by the 
 stomach : Very small quantities, not exceeding one 
 or two teaspoonfuls, should be given at a time. The 
 tendency to nausea and vomiting should be noted ; 
 should this be intense, it is well to give a sedative 
 to allay gastric irritation. The introduction of a 
 weak solution of cocaine into the stomach before 
 feeding has been recommended in extremely irritable 
 cases. 
 
 As the patient improves, gradually increase the 
 amount of food given and widen the intervals of 
 feeding. The attending physician should add to the 
 menu from time to time as he thinks the progress of 
 the patient warrants ; but he should be very careful 
 not to attempt this too early ; it would be much better 
 to restrict the diet beyond the time necessary than to 
 increase it too soon, as the stomach is weak and the 
 least thing may cause a relapse. 
 
22 FOOD FOR THE SICK 
 
 FIRST STAGES OF TREATMENT. 
 
 Milk. — Milk in all forms, but should be given in 
 the one best borne by patient. Milk thickened with 
 flour, peptonized milk gruel, buttermilk, koumiss, mat- 
 zoon, ice cream. 
 
 Eggs. — White of egg (raw), beaten, sweetened or 
 prepared with sherry. Yolk may be beaten in boiling 
 water and added to a tumbler of milk. 
 
 Foods. — Mellin's, Nestle's, Imperial Granum or 
 malted milk, meat broths, beef juice, beef albuminoids, 
 pancreatinized meats. 
 
 SECOND STAGE. 
 
 Osier Menu. — 8 A. m. — Two hundred centimetres 
 of L,eube's meat solution. 12 m. — Three hundred 
 centimetres milk gruel or peptonized milk gruel 
 made of ordinary flour or arrowroot, to which an equal 
 quantity of peptonized milk is added. 4 p. m. — But- 
 termilk. 8 p. m. — Gruel. 
 
 IN LESS SERIOUS CASES. 
 
 Meat Preparations. — L,eube's soluble meat with 
 milk, or salted meat broths and bread crumbs, meat 
 jelly. 
 
 Farinaceous.— Zwieback, dry breadcrumbs, crack- 
 er crumbs, soaked in milk. 
 
 After three or four weeks and condition favoring 
 — improvement indicated by diminution of pain and 
 absence of gastric distress after eating— the following 
 may be added in moderation from time to time : Milk 
 toast, eggs very lightly cooked, sweetbreads, scraped 
 meats, boiled or broiled white meat of chicken, or 
 
AND HOW TO PREPARE IT. 23 
 
 mutton, or fish. Chicken broths thickened with 
 arrowroot or rice or vermicelli, thickened soups to 
 which yolk of egg has been added, or crumbled dry 
 toast with carefully prepared puree of potato. 
 
 LATER THE FOLLOWING MAY BE ADDED. 
 
 Meats. — Tender rare roast beef or beefsteak ; 
 game, like breast of partridge or squab in season. 
 
 Fisli. — Soft part of large oysters (raw or boiled), 
 fresh fish boiled, as bass, sole, whiting. 
 
 Farinaceous. — Rice pudding, bread and milk pud- 
 ding, tapioca, sago, farina, and cornstarch. 
 
 Fruits. — Orange, lemon, and peach, juice only 
 allowed. 
 
 Beverages. — Carlsbad water to neutralize the acid- 
 ity of the stomach (Von Zineissen). 
 
 MUST AVOID. 
 
 Gruels made from coarse cereals, coarse bread or 
 groats, vegetables having tough outside covering, like 
 peas, corn, and beans. Aerated waters (irritating to 
 ulcer). 
 
 GENITO-URINARY TRACT. 
 Inflammation. 
 
 The diet in this condition generally consists in 
 avoiding stimulating food, and the drinking of bland 
 diluents. In very severe cases of acute inflammations 
 of the tract, milk diet followed by a light farinaceous 
 diet is suggested. Alcohol in all its forms must be 
 avoided. Meal hours should be regular. Large quan- 
 tities of water should be taken. Keep the bowels open. 
 
24 FOOD FOR THE SICK 
 
 In an ordinary case of urethritis the following 
 table may be followed : 
 
 MAY TAKE 
 
 Soups. — Beef broth, mutton broth, meat soups 
 thickened with arrowroot, bouillon of white meat. 
 
 Fish. — Oysters raw, boiled, or panned ; fresh fish 
 (not fried). 
 
 Fats. — Butter should be taken only in small quan- 
 tities. 
 
 Meats, — Rare steak and roast beef, white meat of 
 fowl, scraped beef, dried beef, lean boiled ham. 
 
 Eggs.— Soft cooked. 
 
 Farinaceous. — Light foods of this variety, dry 
 bread, toast plain or with milk, zwieback, crackers, 
 bread crusts. 
 
 Vegetables. — Most kinds, if fresh and well cooked. 
 
 Note. — Asparagus and tomatoes should not be 
 taken, as they in many cases render the urine irri- 
 tating. 
 
 Dessert. — Of the farinaceous kind only. Cooked 
 fruits may be given. 
 
 Beverages. — Milk diluted with lime-water, Vichy 
 or Apollinaris ; buttermilk in quantities. Large quan- 
 tities of water should be taken to dilute the urine; 
 Lithia water, Hunyadi, Friedrichshall, bitter water, 
 concentrated Pluto, Carlsbad waters should be taken. 
 
 MUST AVOID 
 
 All stimulants, stimulating and highly seasoned 
 foods. 
 
AND HOW TO PREPARE IT. 2|> 
 
 GOUT AND RHEUMATISM. 
 
 In this condition the diet should be liberal, 
 yet not stimulating. Animal foods should be taken 
 in moderation. All foods such as starches, sugars, 
 fats, and fermented liquors have a tendency to 
 produce an acid in the tissues, therefore must be 
 avoided. 
 
 These two conditions are generally considered 
 to be influenced by climate, age, and heredity, and 
 disturbed metabolism brought about by improper 
 diet, defective oxidation combined with imperfect 
 elimination of waste products. Good digestion is im- 
 portant. Have patients eat slowly, thoroughly mas- 
 ticate food, and take the foods that agree with them. 
 
 MAY TAKE 
 
 Soups. — Clear soups, vegetable soups, broths. 
 
 Fish. — Fresh fish, raw oysters (not fried). 
 
 Meats. — (To be taken once a day only, white kinds 
 mostly.) Mutton, chicken, sweetbreads, pigeon, brains, 
 pigs' feet, venison. 
 
 Eggs. — (In moderation.) White of eggs, raw. 
 
 Farinaceous. — Graham and wheaten bread toasted, 
 macaroni, stale bread, bread from whole wheat, rye 
 bread, milk toast, rice, zwieback, graham gems, gra- 
 ham flakes, rye gems, crackers, hominy. 
 
 Vegetables. — (Fresh green varieties.) Celery, 
 lettuce, watercress, cucumbers, cabbage, and other 
 salads, young peas, string beans, spinach, lima beans, 
 asparagus. 
 
26 FOOD FOR THE SICK 
 
 Desserts. — Oranges, lemons, cranberries, apricots, 
 pears, peaches, blanc mange, ices (not after meals), 
 stewed or roasted fruit. 
 
 Fresh Fruits. — Those which contain acids, raw 
 unpeeled apples in large quantities. 
 
 Beverages. — Water plentifully, plain soda, milk, 
 buttermilk, weak tea or coffee (no sugar), toast water, 
 lime juice, lemonade. 
 
 Mineral Waters — (or their salts) . Saratoga, Berke- 
 ley, Hot Springs, Va., Lithia waters, French Lick, 
 Bethesda, Carlsbad, Friedrichshall, Puellna, Villaca- 
 bras, Marienbad, The-Zone (oxygenated), Carabana. 
 
 Stimulants. — Moselle, light Hock, Bordeaux, in 
 small quantities and diluted. 
 
 ABSOLUTELY FORBIDDEN. 
 Malt liquors, sweet wines, champagne, and spirits. 
 
 MUST AVOID 
 
 Rich soups, hard boiled eggs, fried and made dishes, 
 entrees, pickles, spices, veal, turkey, duck, goose, sal- 
 mon, lobster, crab; preserved, dried, and salt meats; 
 salt fish, pickle pork, asparagus, old peas, old beans, 
 tomatoes, mushrooms, truffles, dried fruit, preserves, 
 pies, pastry, rich puddings, patties, new bread, cheese, 
 sweets, omelettes, sweet wines, rhubarb, cider, fer- 
 mented drinks, beer, lean meat, raw meat minced, 
 beef tea, predigested saccharin foods, sweet fruits. 
 
 In young strumous children, after three or five 
 years, requiring large proportions of fats, bread and 
 butter, fat bacon, baked potatoes with butter. Pud- 
 dings of bread, rice, sago (but not of raw flour). No 
 sweets. 
 
AND HOW TO PREPARE IT. 2J 
 
 LIVER AND BILE PASSAGES.* 
 
 Diseases. 
 
 Foods digested in the stomach should be given. 
 
 Meats. — Preferably white kinds, fish, etc. No 
 animal fats. 
 
 Vegetables. — Containing little starch or sugar, 
 those containing benzoates and salicylates, as spinach, 
 watercresses, lettuce, etc. The latter promote the 
 fluidity of the bile and assist elimination. 
 
 Milk. — Skimmed. 
 
 Egg's. — Raw or soft poached. 
 
 Vegetable Fats. — As nuts containing oil. 
 
 Breads. — Toasted breads, bread from whole wheat 
 flour, water-mill cornmeal, almond flour. 
 
 Drinks. — Hot acid drinks before meals (water 
 flavored with lemon, orange, etc.). 
 
 MUST AVOID 
 
 Animal fats, sugar, starches (unless they have been 
 converted into dextrine). 
 
 Oatmeal, potatoes, dried beans or peas, bananas, 
 tainted meats, old cheese, overripe fruits. 
 
 MALARIAL FEVER. 
 
 In ordinary cases of this type of fevers, where the 
 digestive tract is not involved, a strengthening diet 
 of solid food seldom results injuriously ; that is, if 
 given between paroxysms. 
 
 Anemia, which accompanies malaria, due to the 
 destruction of the red blood corpuscle, requires the 
 
 ♦Prepared by Dr. R. A. Bate, of Louisville, Ky. 
 
28 FOOD FOR THE SICK 
 
 regenerating or building up of this important blood 
 element ; so the red meats are essential. Care must 
 be taken that too strong demands are not made on the 
 digestive tract. 
 
 In the more aggravated type of fever, where the 
 patient's system is completely depleted, no solid foods 
 should be given. 
 
 Koumiss, malted milk, plain milk, cream in small 
 quantities, minute doses of stimulant with some 
 liquid nourishment. 
 
 After First Few Days to a Week 
 Peptonized meat jellies, etc. Should diarrhea show 
 itself, these foods must be discontinued, as they are 
 causing irritation of the tract. 
 
 Generally, chicken (white meat), tender beef (rare), 
 and sweetbreads may be given after a period of two 
 weeks, all other things being favorable ; later this may 
 be added to until the normal has been reached. 
 
 OBESITY. 
 
 The patient must avoid starches; as far as is 
 possible, sugars should be eliminated from the diet 
 altogether; other fat-forming foods must be taken 
 only in very small quantities. A certain amount of 
 fat with food is necessary. 
 
 Ebstein, Dujardin-Beaumetz, and S. Weir Mitchell 
 suggest a scheme of meals which I will give here : 
 
 Breakfast {Ebstein). 
 One cup of black tea. 
 Two ounces buttered toast. 
 
AND HOW TO PREPARE IT. 29 
 
 Dinner (at noon). 
 
 Shinbone soup. 
 
 Four to six ounces of well-boiled or roasted fat 
 meat with gravy. 
 
 Peas, beans, cabbage, in moderation. 
 
 Salads, fresh fruits, or dried fruits with sugar. 
 
 Moderate amount of black tea and light wine. 
 
 Suppkr. 
 
 One cup of black tea. 
 
 One egg or fish (may substitute ham or other fac 
 meat). 
 
 One ounce of well-buttered bread. 
 A little cheese and fresh fruit. 
 
 Breakfast (Duj ardin-Beaumetz). 
 
 Bread crust, three fourths of an ounce. 
 Cold meat, one and a half ounces. 
 One cup weak tea, without sugar. 
 
 Luncheon. 
 
 Bread, one and a half ounces. 
 Meat, three ounces, or two eggs. 
 Fresh vegetables, three ounces. 
 Salads, cheese, one half ounce. 
 Fruit to taste. 
 
 Dinner (in the evening, no soup). 
 
 Similar to lunch, plus bread one and three-fourths 
 ounces, meat three ounces. 
 
30 FOOD FOR THE SICK 
 
 S. Weir Mitchell. 
 
 Milk, eight ounces, and one. egg every three hours 
 (when awake), for twenty days ; no other food or drink ; 
 then gradually enlarge dietary. The following should 
 be adhered to strictly if results are expected. Active 
 and passive muscular exercise must be indulged in 
 frequently. 
 
 MAY TAKE 
 
 Soups. — (Best none at all.) Very little chicken 
 broth, oyster soup, clam broth, thin beef tea. 
 
 Fish. — All kinds except salmon and bluefish. 
 Anchovies or red herring in salt varieties, only as a 
 relish. 
 
 Meats. — Once a day only. Plain meats of any 
 kind except pork, rejecting fat and skin. 
 
 Eggs. — Boiled and poached. 
 
 Farinaceous. — A limited amount of dry toast, 
 gluten biscuit, beaten biscuit, zwieback, vienna rolls, 
 soup sticks, crusts, graham gems, hoecakes. 
 
 Vegetables. — (Fresh) — Asparagus, celery, cresses, 
 cauliflower, greens, spinach, lettuce, white cabbage, 
 tomatoes, raddish, very little if any potatoes, salad, 
 olives. 
 
 Dessert. — Grapes, oranges, cherries, apples, 
 peaches, berries, acid fruits. 
 
 Beverages. — Limited quantity of water, tea, coffee 
 (no sugar or milk), light wine diluted with Vichy. 
 
 Mineral Waters (or their salts). — Avon Springs, 
 Richfield Springs, Ozonate Lithia, Londonderry 
 Lithia, Carabana, The-Zone, Carlsbad, Friedrichshall, 
 Rubinat, Puellna, Hunyadi, Pluto concentrated, 
 unsweetened lemonade. 
 
AND HOW TO PREPARE IT. 3 1 
 
 MUST AVOID 
 Fats in excess, beverages in excess, thick soups, 
 salmon, bluefish, eels, salt fish, pork, sausage, spices, 
 hominy, oatmeal, macaroni, potatoes, parsnips, tur- 
 nips, carrots, beet-root, rice, currants, puddings, 
 pies, cakes, sweets, milk, sugar, malt and spirituous 
 liquors. Made dishes or pastry. 
 
 POISONING BY STRONG ACIDS AND 
 ALKALIES. 
 
 It must be remembered that in these cases the 
 mucous membrane of the stomach is damaged, and in 
 some cases almost destroyed. When the patient is 
 allowed food it must be of the lightest kind, at first 
 farinaceous and jelly water; later, meat teas; egg 
 albumen is an ideal food ; milk and food preparations 
 may be added, but this must be done gradually. As 
 the patient progresses, more substantial foods may be 
 given. In extreme cases rectal feeding has to be 
 resorted to. 
 
 PREGNANCY. 
 
 The diet should be nutritious, avoiding all sweets, 
 pastry, made dishes. Give foods such as form bone 
 and muscle to repair the waste going on in the mother 
 and build up the child. If the morning sickness pre- 
 sents itself, the patient should remain in bed until 
 after a cup of cocoa, coffee, glass of milk or cup of 
 broth has been taken and digested ; a biscuit may be 
 taken with the drink. Chicken-gizzard tea is often of 
 value in these cases. Dry solid food like popcorn is 
 often retained when all other foods are rejected. 
 
32 FOOD FOR THE SICK 
 
 PYEMIA AND SEPTICEMIA. 
 
 In all septic conditions the diet must be as nutri- 
 tious as possible. Alcoholic stimulation must be 
 freely induced ; so suggested by the various authors 
 on the condition. The diet for fevers in general is 
 suggested in the early stages, afterward the diet as in 
 tuberculosis, as the system needs building material. 
 
 PNEUMONIA. 
 
 A light diet should be given, so as not to excite 
 coughing. You should guard against vomiting. Egg 
 albumen, meat juices, milk, whey, may be given ; but 
 starchy and sweet food must be withheld. Cold 
 drinks of plain or aerated water may be given in large 
 quantities. When the temperature is again normal, 
 and signs of commencing disappearance of exudation 
 are apparent, the diet may be added to slowly, such as 
 scraped beef, soft cooked eggs, etc., until the normal 
 has been reached. Stimulating drinks, as eggnog, 
 wine whey, etc., are indicated throughout the disease. 
 
 RICKETS. 
 
 A disease the result of imperfect nutrition, and 
 must, like consumption, be treated with a generous 
 diet of fat, muscle, and particularly bone-forming 
 food, as eggs, cereals (whole grain), fish, etc. 
 
AND HOW TO PREPARE IT. 33 
 
 SCARLET FEVER. 
 
 While the fever lasts the diet should be strictly 
 fluid. Milk, effervescing waters (Seltzer, Apollinaris), 
 barley water, orange and lemon juice in Vichy. 
 
 Plain vanilla ice cream can be given in mild 
 cases. 
 
 If fever is high, food must be given every hour. 
 If there be severe gastric complication, some of the 
 predigested forms of milk should be used. 
 
 In convalescence the diet should be controlled for 
 two or three weeks. 
 
 At first they may have rice pudding, cornstarch, 
 farina, crackers, sago with cream, milk toast, cream 
 toast, beef jelly, blanc mange, wine jelly, baked 
 custard, baked apples, stewed prunes. In resuming 
 animal diet, it should be done gradually ; eggs, fish, 
 and oysters should be given before meats. 
 
 SCURVY (INFANTILE). 
 
 Scurvy in infants most frequently occurs between 
 the ages of nine and eighteen months. It is a disease 
 of malnutrition, consequently the diet is an important 
 factor in the treatment. 
 
 Writers of note tell us that the chief causes for 
 scurvy are poor human or cow's milk, improperly 
 modified good cow's milk, proprietary foods, condensed 
 and sterilized milk. A lack of cereals, raw foods, 
 n.eat, fruit juices, etc., in variety and quantity suitable 
 to the age of infant would be next in importance as a 
 causation of this condition. The treatment is gener- 
 
34 FOOD FOR THE SICK 
 
 ally very simple. Patent and proprietary foods must 
 be prohibited ; we must now supply, in absence of 
 good mother's milk, a food properly modified, according 
 to age and state of child, to take its place. 
 
 Dr. Jacoby in the Medical News suggested the 
 following diet for a child aged eleven to fourteen 
 months : 
 
 Robinson's prepared barley well cooked with water, 
 and as thick as rich milk, and the best cow's milk, 
 unsterilized or raw, in equal parts, with two teaspoon- 
 fuls of pure cream, two teaspoonfuls of lime-water, 
 and one-half teaspoonful of the best granulated sugar 
 at each feeding. The child should be fed about once 
 in two to three hours, depending upon the quantity 
 it can take and retain at each feeding. After the 
 second week increase the proportion of milk to two 
 thirds, and barley or oatmeal water and the rest of the 
 mixture together making one third. From the first 
 give the juice of two medium-sized, choice, sweet 
 oranges or one sweetened lemon each day in teaspoon- 
 ful doses, with sugar, and as much water then and 
 between feedings as desired. Also give two to four 
 teaspoonfuls of beef juice twice a day, freshly pre- 
 pared as follows : Take a small piece of "top sirloin," 
 sear it quickly first on one and then on the other side, 
 and then broil it over a bed of live coals until the juice 
 begins to run. Then score it with a hot knife, squeeze 
 it with a hot lemon-squeezer into a hot saucer, and 
 add a pinch of salt and serve with a hot spoon as it 
 cools down sufficiently to be fed to the baby without 
 burning the mouth. 
 
AND HOW TO PREPARE IT. 35 
 
 SMALLPOX. 
 
 Milk, milk preparations, and broths of all kinds 
 (provided they do not disturb digestion) are allowed. 
 Cold drinks are freely given. Barley water, etc., are 
 allowed. As the patient improves, add, with great 
 caution, first the semi-solid foods, then the solid foods. 
 
 SUNSTROKES AND HEAT 
 EXHAUSTION. 
 
 During convalescence the food should be of a very 
 light but nutritious kind. Milk and milk preparations ; t 
 predigested foods. Meat teas and broths. Eggs, raw 
 and lightly cooked. Meats, beef and lamb cooked rare. 
 
 Be guided by the condition of the patient in the 
 adding of other heavier foods. 
 
 TUBERCULOSIS. 
 
 The tendency of this disease is to tear down tissue; 
 then the important point to keep in mind in the 
 dietetic treatment is building up ; consequently nour- 
 ishing foods easily digested and readily assimilated 
 must be given. Milk, fresh meats* (cooked rare), eggs, 
 oils, vegetable and animal, can not be too strongly 
 recommended, provided the digestive apparatus will 
 tolerate them. Have patient eat as much as can pos- 
 sibly be digested, and insist on fatty and nitrogenous 
 foods if they can be borne. Be sure and have patient 
 take food between meals and on retiring. It would 
 be well to have meal hours three hours apart. 
 
 * An exclusive meat diet has recently been suggested, since lithemic 
 individuals ^usually meat eaters; never have tuberculosis. 
 
36 FOOD FOR THE SICK 
 
 MAY TAKE 
 
 Soups* — Purees of peas, beans, tomatoes, celery 
 with meat extracts, peptonoids added. Bouillon, clam, 
 chicken and mutton broth, barley, rice, beef juice and 
 tea, oyster soup, turtle soup. 
 
 Fish. — P'resh fish of all kinds, boiled or broiled, 
 (never fried), oysters or clams raw, roasted, or boiled, 
 the soft parts only. 
 
 Meats. — Beef raw, seasoned with herbs, underdone, 
 scraped or pounded roast mutton, lamb chops, poultry, 
 game, bacon, ham, sweetbreads, albuminoids, beef 
 juice, liquid peptonoids. Beef and mutton should 
 predominate. Meats should be lightly cooked. 
 
 Farinaceous. — Wheat bread, Indian meal bread 
 with plenty of butter, malt extracts, rice, oatmeal, 
 corn mush, farina, wheaten grits ; germea with cream 
 or sugar if it agrees, if not, with lemon. 
 
 Eggs. — Raw (in irritated condition of larnyx) beat 
 with milk, whisky or sherry; lightly cooked in hot 
 water, scrambled, or omelet lightly made. 
 
 Vegetables. — Onions, tomatoes, string beans, spin- 
 ach, asparagus, lettuce, cresses, celery, greens, peas, 
 rice well cooked. 
 
 Fats and Oils. — Crisp fat bacon, eggs (yolks), but- 
 ter, cream, olives, and codliver oil, pancreatin, or 
 pancreatic emulsions. 
 
 Desserts. — Tapioca and sago pudding, farina, float- 
 ing island, custards, all fruits, cheese, butter-scotch. 
 
 Fruits. — Succulent, baked or stewed apples, with 
 cream. 
 
 Beverages. — Matzoon, buttermilk, milk punch, 
 lemonade, orange water, tea, coffee, ozonized water, 
 
AND HOW TO PREPARE IT. 37 
 
 carbonized water, oxygenated water (The-Zone), hot 
 water, and hot Vichy water (one pint an hour before 
 meals), ginger ale, malt preparations, milk, cream, 
 koumiss, cocoa, chocolate. 
 
 Mineral Waters. — Alkaline, iron, and sulphur, 
 Oak Orchard Springs, Richfield Springs, Lower Blue 
 Lick, Green Brier, White Sulphur Springs, Red Sul- 
 phur Springs, Aix La Chapelle, Hamburg, Farnzens- 
 bad, Cheltenham, French Lick. 
 
 Stimulants. — Beer, stout, porter, claret, Burgundy, 
 light Hungarian, Italian or Greek wines, tokay with 
 cocoa. When hectic fever is high and exhausting, 
 and pulse feeble and rapid, it is well to give, in advanced 
 cases, three to four and up (seldom higher than eight) 
 ounces of whisky, brandy, or rum. 
 
 MUST AVOID 
 
 Sweet wines, sherry, port, Madeira, and cham- 
 pagne. The excessive use of farinaceous, sugary or 
 starchy foods, except as specified above ; pork, veal, 
 hashes, salt fish, lobster, bluefish, turnips, beets, 
 potatoes, cucumbers, cabbage, parsnips, carrots, maca- 
 roni, spaghetti, arrowroot, cornstarch, hot bread and 
 cake, all fried foods ', made dishes, gravies, sweets, pies, 
 and pastry. 
 
 TYPHOID. 
 
 The treatment of typhoid depends largely on good 
 nursing and careful diet. In this, like all fevers, there 
 is rapid waste which must be replaced. Understand- 
 ing the pathology of the disease, you will at once see 
 the importance of a carefully selected diet, applied in 
 
38 FOOD FOR THE SICK 
 
 the most strict sense. In selecting food in typhoid 
 fever, we must bear in mind the irritated and ulcer- 
 ated condition of the intestine, and select such as 
 lessens the danger of mechanical irritation. 
 
 Milk is spoken of by many as the ideal diet in 
 typhoid, yet milk may become an important factor in 
 the mechanical irritation to be avoided, for upon its 
 entrance to the stomach it at once becomes almost 
 solid, and these large firm curds are likely to become 
 as irritating to the ulcerated surface over which they 
 must pass as starchy foods, sometimes more so. 
 
 Buttermilk at the present time is much used as a 
 diet in typhoid, and with much success. It contains 
 the necessary elements of food, albumin, casein (finely 
 coagulated), salts, water, and sugar, the fat being re- 
 moved in the churning process. Patients who can 
 not take fresh milk can thoroughly digest buttermilk. 
 It is wholesome, and has great diuretic properties. It 
 should always be taken fresh. Care must be taken 
 not to administer it too long alone, as it can not be 
 depended upon exclusively for a long time. 
 
 Keep up good stomachic digestion throughout the 
 disease, as the thorough digestion of food before it 
 enters the intestines insures the lessened cause of fear 
 of irritation. Examine the stools frequently, and if 
 there be curds look to your diet. The quantity to be 
 taken must be regulated by the age and size of the 
 patient, and upon the digestive powers ; there is great 
 danger of overfeeding. If the abdomen becomes hard 
 and the stools show fat and casein, you may know there 
 is something wrong in the digestive tract which neces- 
 sitates a change of food or a reduction of quantity. 
 Again, if the patient shows good digestion, and in the 
 
AND HOW TO PREPARE IT. 39 
 
 early stages of the fever emaciation, the quantity of 
 food must be increased, as there is a lack in quantity 
 to supply waste going on in the tissue. Most authors 
 agree that from two and a half to three and a half 
 ounces every two or three hours is the amount 
 required. Thompson says this estimate for uncom- 
 plicated cases is too low. 
 
 Milk may be given at times, treated as follows : Raw, 
 boiled, diluted with plain water, lime-water, barley 
 water, Vichy, Seltzer, Apollinaris, or it may be pan- 
 creatinized. Gelatin and gum arabic water may be 
 added to dilute it. To disguise the taste, coffee and 
 cocoa or a small quantity of pure fruit syrups may be 
 added. Milk should always be boiled if diarrhea be 
 present. Peptonized or pancreatinized milk is best 
 if there be vomiting; if vomiting presists, matzoon, 
 kefir, or koumiss may be given for a short time. The 
 diet may be changed for a day or two at a time to 
 animal broths, as chicken, beef, mutton, clam, etc., or 
 the light farinaceous foods, as gruels, custards, egg- 
 nog, Mellin's or Nestle's Foods, junket, and cream. 
 Egg albumen, bread jelly, calf's foot jelly are given. 
 (See receipts for preparation of all above.) 
 
 During the period of liquid foods it is an excellent 
 plan to allow the patient to chew some good brand of 
 chewing gum ; it gives the muscles of mastication 
 something to do, and is a relief to the patient ; it also 
 produces a flow of saliva. 
 
 IN THIRST— Mild acidulated beverages will 
 give relief; the juice of orange or lemon in many 
 cases will do no harm. Cool water should be given 
 in abundance, as it is necessary to wash out the waste. 
 Ice in excess seems to increase thirst. Water should 
 
40 FOOD FOR THE SICK 
 
 not be given too near the time of feeding, on account 
 of it diluting the gastric juices. 
 
 ALCOHOL. — Hungarian wines, claret, port, sherry, 
 and Malaga may be given as stimulants along with 
 whisky and brandy as needed ; they may be diluted 
 with milk, soda, or seltzer water. If there be vomit- 
 ing, dry champagne is found to give relief. 
 
 During the convalescent period a little alcohol 
 should always be given with the food. 
 
 I here give a table of foods ( by Thompson in his 
 Practical Dietetics ) to be given for the first ten days 
 of convalescence : 
 
 First Day. — Chicken broth thickened with thor- 
 oughly boiled rice, milk or cream toast, once only 
 during the day. 
 
 Second Day. — Junket, mutton broth, and bread 
 crumbs, milk toast. A piece of tender steak may be 
 chewed but not swallowed. 
 
 Third Day. — A small scraped beef sandwich at 
 noon. A soft cooked egg or baked custard for sup- 
 per. 
 
 Fourth Day. — The soft part of three or four oys- 
 ters, meat broth thickened with beaten egg, cream 
 toast. Rice pudding or blanc mange and whipped 
 cream or Bavarian cream. 
 
 Fifth Day.— Scraped beef sandwich, a tender sweet- 
 bread, bread and milk, a poached egg, calf's foot jelly. 
 
 Sixth Day. — Mush and milk, scrambled eggs, 
 chicken jelly, bread and butter. 
 
 Seventh Day. — A small piece of tenderloin steak, or 
 a little breast of boiled chicken, bread and butter, 
 boiled rice, wine jelly, sponge cake, and whipped 
 cream. 
 
AND HOW TO PREPARE IT. 41 
 
 Eighth Day. — A slice of tender rare roast beef, a 
 thoroughly baked mealy potato served with butter or 
 mashed with cream. Other foods as before. 
 
 Ninth Day. — A little broiled fresh fish for break- 
 fast, beefsteak at dinner. Rice, macaroni, eggs, sago, 
 rice or milk pudding, a baked apple. 
 
 Te?ith Day. — Mush and milk, a squab, breast of 
 partridge or roast chicken. Other foods as before. 
 
 The above may be given after the fever subsides. 
 It is well to continue milk diet until it is gradually 
 replaced by solid food. If the fever should rise above 
 ioo°, go back to liquid diet. Sometimes there is a 
 "starvation fever" ; if this is present, the patient will 
 be emaciated and is in need of strengthing foods, 
 which should be given as rapidly as possible. 
 
 WHOOPING COUGH. 
 
 When paroxysms of coughing give rise to vomiting 
 through their severity, sometimes it will be found that 
 this cough is irritated by taking foods not easy of 
 assimilation. In these cases it is best to give food 
 often at regular intervals and in small quantities. 
 Partially digested milk preparations, farinaceous foods 
 malted, cream toast, egg raw and soft cooked. Stim- 
 ulants, as eggnog, albumen of egg in sherry. In bad 
 cases sometimes nutrient enema is required. 
 
42 FOOD FOR THE SICK 
 
 DIET IN NERVE DISEASES. 
 
 (A. W. HURTER, A. M., M. D .*) 
 
 CEREBRAL APOPLEXY. 
 
 Soups, Liebig's Food, beef juice, panopepton, pre- 
 digested milk are the common and most indispensable 
 articles of diet to be used, as foods of semi-solid or 
 solid nature are absolutely contra-indicated in the low- 
 ered vitality superinduced by the acute condition of 
 
 this disease. 
 
 CHOREA. 
 
 Here the diet should be nutritious and easily assim- 
 ilated, and contain plenty of fatty matters in the form 
 of cream and butter. 
 
 EPILEPSY— GRAND MAL ; PETIT MAL. 
 
 Milk, fish, green vegetables, and suitable fruits, 
 with a small amount of starchy stuffs, but it is incum- 
 bent upon the patient to dispense with meats as much 
 as possible, as they only serve to increase, after diges- 
 tion, the explosive states of the cortical cells in the 
 
 brain. 
 
 GOITRE, EXOPHTHALMIC. 
 
 Learned authorities in this country as well as con- 
 tinental Europe have agreed upon a regimen of diet 
 consisting of careful tonic upbuilding, easily digested 
 food particles. Eggs, toast, whey, junket. Carlsbad 
 water to neutralize stomach acidity. Rare beef, fish, 
 and soups head the list, avoiding all fatty and starchy 
 elements. 
 
 * Department of Nervous Diseases, New York Polyclinic Hospital and 
 School. 
 
AND HOW TO PREPARE IT. 43 
 
 HYSTERIA. 
 
 In the profound bedridden and paralytic forms of 
 hysteria the Weir-Mitchell rest cure and diet menu 
 stands pre-eminently first. This consists of keeping 
 patient in recumbent position in a good bed; the 
 diet to be, at first, entirely of milk, four ounces every 
 two hours. Skimmed milk is the best; it may be 
 diluted in the various ways, or be peptonized. After 
 a week or ten days this may be added to, as a chop 
 and a cup of cocoa or coffee, with toast or biscuit at 
 midday. As the patient recovers, the diet may be 
 increased 
 
 MULTIPLE NEURITIS. 
 
 In the alcoholic and fermentative forms of this well- 
 known complaint the physician should always impress 
 upon the patient the necessity of using a bland 
 restricted diet. 
 
 MELANCHOLIA AND MANIA. 
 
 In all varieties of these two mental conditions 
 great improvement often follows upon a determined 
 plan of overfeeding by the physician, six cups of cus- 
 tards, six pints of milk, rolls of chopped meat being 
 the daily dietary in all asylums of recognized worth. 
 
 NEURASTHENIA. 
 
 Dana writes : " The diet of neurasthenics, accord- 
 ing to the views of most American physicians, should 
 be chiefly a nitrogenous one, and my directions are 
 that the patient can eat meats, fish, eggs, green vege- 
 tables, and fruits." 
 
44 FOOD FOR THE SICK 
 
 Milk can be given where it is tolerated. In some 
 lithemic patients the best results are obtained by 
 almost entirely eliminating meat from the diet, and 
 substituting milk, vegetables, and fruits. 
 
 As a general rule tea, coffee, tobacco, and stimulants 
 of all kinds must be avoided. 
 
 Good digestion is important, and as a fixed table I 
 think none would answer the purpose in the general 
 run of cases better than the one in gastritis. 
 
 NEURALGIA— HEADACHE ; MIGRAINE. 
 
 The auto-intoxic, gastric, hepatic, and intestinal 
 forms must be rectified by the elimination from the 
 diet-table of, carbohydrates, jand the administration, 
 on the other ''hand, of nitrogenous foodstuffs. 
 
 TRI-FACIAL NEURALGIA— TIC DOULOUREUX. 
 
 Mastication provokes the pains, and the food must 
 necessarily be liquid in character. 
 
 TETANUS AND HYDROPHOBIA. 
 
 In these affections the regular routine rectal diet 
 becomes imperative as the disease progresses. 
 
AND HOW TO PREPARE IT. 45 
 
 AFTER SURGICAL OPERATIONS. 
 
 DIET AFTER ABDOMINAL SECTION.* 
 
 During the first forty -eight hours nothing whatever 
 is given the patient except water, and this is withheld 
 for twelve hours, or until the anesthesia nausea passes 
 away.f 
 
 At the beginning of the third day a purgative is 
 administered, either a saline or one-grain doses of 
 calomel every hour until four grains are taken. The 
 action of the bowels is aided by enemata. As soon as 
 the bowels have been moved, the patient receives 
 from one to two ounces of clear chicken broth or but- 
 termilk, as individual taste may indicate. This is 
 given in small quantities, gradually increased, every 
 two or three hours. 
 
 On the fourth day semi-solid food is given, and after 
 that day the usual diet of the house. 
 
 DIET IN GENERAL SURGERY. 
 
 About the same rules are applied to diet in general 
 surgery as those in abdominal surgery, excepting that 
 the care as to the time of first giving of food after 
 operation need not be so closely followed. 
 
 Dr. Vancet suggests buttermilk as the ideal food ; 
 egg albumin, broth, meat jellies, etc., to follow until 
 regular diet has been resumed. 
 
 ♦Prepared by Lewis S. McMurtry, A. M., M.D., Professor of Gynecology 
 and Abdominal Surgery in Hospital College of Medicine, Louisville, Ky. 
 
 t If the patient craves water soon after the operation the mouth may 
 be Sponged out. When water is allowed it must be in very small quanti- 
 ties at nrst. If thirst be very in tense, a pint of warm water maybe thrown 
 into the rectum. 
 
 % Dr. Ap Morgan Vance, Louisville, Ky. 
 
46 FOOD FOR THE SICK 
 
 DIET AFTER OPERATIONS ON THE FACE. 
 
 For the first twelve hours after operations on face, 
 neck, in the oral cavity or throat, nothing should be 
 given but water, and this in very small quantities. 
 After this time has elapsed, liquid food may be given, 
 the administration of same to extend over a period of 
 at least three days, or until we are positive we have 
 a union firm enough not to be affected by effects of 
 mastication or deglutition ; continue a semi-solid food 
 for a few days longer, when the patient may be placed 
 on the regular house diet. 
 
 After operations on the eye a liquid diet should be 
 given for from thirty-six to forty-eight hours, this fol- 
 lowed by the regular house diet. 
 
METHODS OF COOKING. 
 
 The methods of cooking ordinarily used are roast- 
 ing, baking, boiling, simmering, stewing, broiling, 
 frying, and sautering. 
 
 Roasting — Is a process by which a substance is 
 cooked by the direct heat of a fire without the inter- 
 position of utensils, and generally in the open air. 
 This method is seldom used at present, baking being 
 substituted for it. 
 
 Baking — Is that process by which a substance is 
 cooked by heat in an oven, the temperature of which 
 should be about 400 F. (in most articles). 
 
 This of all cooking requires the greatest of care 
 and constant attention in detail. In baking meats, 
 you should at short intervals baste the article cook- 
 ing with its own dripping, which collects in the pan. 
 This allows some of the juices to be taken up, and 
 also prevents a hard crust from forming on the 
 outside. 
 
 Boiling — Is the most abused of all methods of 
 cooking. To boil properly, the fire should be clear, 
 and after the boiling has commenced the vessel should 
 be separated from the direct heat by the interposition 
 of stove covers, so that the liquid shall only have a 
 very gentle, regular movement, with slow steam gen- 
 
48 FOOD FOR THE SICK 
 
 eration; this, of course, gives slow evaporation, con- 
 sequently the aroma is saved. Rapid boiling should 
 be avoided. 
 
 Simmering — Is to boil slowly. (In most cases 
 this is the proper way to boil.) 
 
 Stewing* — Is that process by which the substance 
 is placed in a small portion of fluid and cooked by 
 slow boiling or simmering. 
 
 Broiling- or Grilling — Is that process by which 
 the substance is acted upon by the direct heat of the 
 fire, with only the interposition of a gridiron. To 
 broil, the fire should be bright and entirely free from 
 smoke. 
 
 It is preferable to broil before a fire rather than 
 over it. In the former way the juices may be saved. 
 If meat be broiled over a fire, these juices fall into 
 the fire and ignite, giving a smoky flavor. The sub- 
 stance being broiled should be turned frequently, so 
 that it may be cooked evenly. 
 
 Frying — Is in the true sense boiling in fat. This 
 is the least wholesome of all kinds of cooking. To 
 fry, the temperature of the fat should be raised to 
 400 F. If a substance is fried at this temperature it 
 can not absorb, for the moment it is dropped into the 
 fat the intense heat of same closes the pores. 
 
 Sautering — Is that process by which a substance 
 is cooked in a frying-pan or skillet with just enough 
 fat to cover the bottom of pan. The fat must be hot. 
 
AND HOW TO PREPARE IT. 49 
 
 MEAT TEA, SOUPS, AND BROTHS. 
 
 In cooking meats there are two objects which we 
 should have constantly in view : either to retain or 
 extract the juices which contain the substances that 
 are of the greatest value as food. 
 
 In the preparation of soups, broths, and meat teas, 
 the object is to extract from the meat as much of these 
 nutrient juices as is possible. If boiling or hot 
 water is used it will coagulate the albumin on the 
 surface of the meat, and so retain the nutrient qual- 
 ities within the meat. Then you can readily see cold 
 water should be used. 
 
 Take uncooked meat, remove all fat and skin, and 
 shred meat by one of the various methods; add to 
 this bone that has been thoroughly mashed or broken 
 (the marrow within the bone contains much nutri- 
 ment) ; now add cold water (the water should be soft) 
 and a little salt ; let this stand for an hour or more, 
 when the water will be found to have turned red and 
 the meat gray. This then should be placed in a jar 
 with a close-fitting lid, or be tied over firmly with 
 paper ; the jar is then placed in a saucepan of cold 
 water, which should be allowed to reach the boiling 
 point only, then keep it simmering for one hour. 
 Much success depends upon the cooking and skim- 
 ming; the latter should be done often during the 
 process of cooking. Never allow the contents of 
 the jar to reach the boiling point, for this hardens 
 the albumin and renders it indigestible. Usually one 
 pound of clean lean meat to a quart of water is the 
 proportion. 
 
50 FOOD FOR THE SICK 
 
 The preceding is the ideal way to prepare meat teas. 
 For soups and broths go through the same routine, 
 allowing them to cook six to eight hours instead of one. 
 
 A little sugar added to water renders it soft. 
 
 It is preferable to prepare your own meat teas 
 rather than to depend on the various extracts on the 
 market. 
 
 Oyster Tea. — (Mary Boland.) Select eight fresh 
 oysters, chop them fine in a chopping tray, then turn 
 them into a saucepan with a cup of cold water; now 
 set on fire and let come to boiling point ; then simmer 
 for five minutes ; strain and season to taste. Serve 
 hot with pieces of toast or crackers. 
 
 Oyster Juice (raw) and Milk. — To a glass of 
 milk add three tablespoonfuls of oyster juice. Season 
 to taste. 
 
 Clam Juice (raw) and Milk. — Prepare as oyster 
 juice. 
 
 Clam Water. — Thoroughly scrub the shells of, 
 say, one and a half dozen clams. Put them in a cov- 
 ered kettle, and cook with three or four tablespoon- 
 fuls of water until the shells open. Remove and 
 strain liquor through cheese cloth doubled. Season 
 and serve hot. 
 
 Clam Broth. — Wash thoroughly six large clams 
 in shell ; put in kettle with one cup water ; bring to 
 boil and keep there one minute; the shells open, the 
 water takes up the proper quantity of juice, and the 
 broth is ready to pour off* and serve hot. 
 
AND HOW TO PREPARE IT. 5 1 
 
 Mutton Tea. — One and a half pounds lean mutton, 
 one pint cold water, one-half ounce pearl barley, a little 
 salt. Wash and pick barley thoroughly ; shred meat 
 very finely. Put both into an enameled stewpan with 
 cold water ; let simmer for three hours, very slowly, 
 removing all scum as it rises. Strain through a wire 
 sieve, rubbing through a little of the barley ; season 
 to taste. Be guarded in this by what is allowed. If 
 tea is allowed to get cold, the fat can be easily removed. 
 Should you wish to use it hot, remove fat with kitchen 
 paper. 
 
 Mutton Broth. — Two pounds of neck of mutton, 
 one quart of cold water, one ounce pearl barley, one 
 turnip, one carrot, one onion, a sprig or two of parsley, 
 pepper and salt to taste. Cut the mutton in small 
 pieces; put into an enameled stewpan, add cold 
 water and salt; carefully remove scum after it has 
 come to a boil. Have vegetables cut into small 
 pieces ; add them to the broth with the barley, which 
 has first been washed and picked. Simmer gently for 
 two hours, skimming frequently. It should then be 
 strained and seasoned. It is better to let it get cold 
 and remove fat, heating it again when needed. The 
 parsley may be put in whole or chopped up, according 
 to taste of cook. 
 
 Mutton Tea with Egg.— This is a very palatable 
 and highly nutritious dish, and can be prepared by 
 beating one egg thoroughly and adding about one 
 fourth of a pint of the mutton tea. The tea should be 
 made hot before adding. Serve hot. 
 
52 FOOD FOR THE SICK 
 
 Veal Tea. — This is not as nutritious as beef or 
 mutton tea, but it is a change which is sometimes 
 helpful. You proceed as in mutton tea, but, instead 
 of adding barley, you should add, ten minutes before 
 serving, a teaspoonful of arrowroot which has been 
 mixed into a smooth paste with a little cold water. 
 
 Beef Juice. — Broil piece of steak slightly; extract 
 the juice from same by pressing it in a lemon strainer 
 or meat press; dilute juice extracted with water. 
 Season to taste. 
 
 Beef Tea (raw). — Four ounces lean steak, two 
 tablespoonfuls cold water. Shred beef finely ; let it 
 stand few minutes, say twenty, in the water, stirring 
 frequently. Strain and serve. 
 
 Beef Essence.— (Yeo.) Cut lean beef into small 
 pieces, place them in a wide-mouth bottle securely 
 corked, then allow to stand for several hours in a 
 vessel of boiling water. This may be given in tea- 
 spoonful doses to infants who can not take milk. 
 
 Beef Tea. — One-half pound steak, one-half pint cold 
 water, a pinch of salt. Remove skin and fat from 
 meat, and shred it very finely ; put the shredded meat 
 into a jar containing salt and water, and let it stand 
 about two hours. Now cover jar closely and place it 
 in a saucepan of cold w 7 ater. L,et water come slowly 
 to boiling point and simmer slowly for an hour or 
 more; strain through a coarse strainer, so as not to 
 lose the small particles floating in tea. Remove all fat 
 by skimming. 
 
AND HOW TO PREPARE IT. 53 
 
 Chrysties' Beef Tea. — Macerate for one hour one 
 pound of finely chopped lean beef in one pint of 
 water containing fifteen grains of sodium chloride 
 and five drops of dilute hydrochloric acid at ioo° F. 
 Filter through cheese cloth, and wash the residue 
 with half a pint of fresh water. The filtrate is trans- 
 parent, has not an unpleasant taste, and contains con- 
 siderable amount of albuminoids. A child of two 
 years may take two to three ounces daily. 
 
 Beef Tea and Barley. — One-half pint of cold 
 water, one and a half ounces barley (pearl), pinch of 
 salt. Wash barley thoroughly, put in cold water with 
 salt ; simmer slowly for three or four hours, removing 
 all floating particles or scum. Strain through a wire 
 sieve, rubbing a little of the barley through. Now 
 add one-half pint beef tea, put on stove, let it come 
 to boil. Remove all grease. Season and serve. 
 
 Beef Tea with Acid. — One and a half pounds beef 
 (round) cut in small pieces, same quantity of ice, 
 broken small. Let stand in deep vessel twelve 
 hours. Strain thoroughly and forcibly through coarse 
 towel. Boil quickly ten minutes in porcelain vessel. 
 Let cool. Add half teaspoonful of acid (or acid phos- 
 phate) to the pint. 
 
 Beef Tea with Oatmeal. — (Anderson.) Two table- 
 spoonfuls of oatmeal and two of cold water; mix 
 thoroughly ; add a pint of good beef tea which has 
 just been brought to the boiling point. Boil together 
 for five minutes, stirring well all the time. Strain 
 and serve. Very nutritious. 
 
54 FOOD FOR THE SICK 
 
 Beef Tea Custard. — One egg, one-fourth pint beef 
 tea, a pinch of salt. Beat egg thoroughly ; add to it 
 while beating the beef tea and salt. Pour into a but- 
 tered egg cup ; steam very slowly for fifteen minutes. 
 This makes a palatable and nutritious preparation. 
 
 Mutton Tea Custard. — Prepare in same w r ay you 
 would beef tea custard. 
 
 Meat Extract Ice (according to V. Ziemssen). — 
 One kilogramme (about 2)4 lbs.) of fresh beef is 
 cut into pieces the size of a hand, and is wrapped 
 in coarse linen, then put into a press and slowly 
 pressed ; catch juice in a porcelain dish. This is 
 mixed with 250 grams of sugar and 20 grams of fresh 
 lemon juice (this should be omitted if to be used in 
 dyspepsia), and .20 gram cognac, extract of vanilla, in 
 which has been w r ell stirred the yolk of three eggs. 
 The whole is placed in a freezer. 
 
 Bottled Bouillon, — (Uffelmann.) Three hundred 
 grams of fresh meat ( lean ) are cut into small blocks, 
 and without any addition is put into a clean wide- 
 mouth bottle. This is closed and placed in a vessel 
 of warm w r ater, slowly heated, and the water should 
 be allowed to boil for a half hour. Remove bottle and 
 draw off contents without straining. 
 
 Mutton and Cliicken Brotli. — ( Osier. ) Mince a 
 pound of either chicken or mutton, freed from fat ; put 
 into a pint of cold water, and let stand in a cold jar on 
 ice for two or three hours. Then cook three hours 
 over a slow fire, strain, cool, skim off fat, season. 
 Serve hot or cold. 
 
AND HOW TO PREPARE IT. 55 
 
 Chicken Broth. — (Bartholomew.) Skin and chop 
 up small a small chicken or half a large fowl ; boil it> 
 bones and all, with a blade of mace, a sprig of parsley, 
 one tablespoonful of rice, and a crust of bread, in a 
 quart of water, for an hour, skimming: it from time to 
 time. Strain through coarse colander. 
 
 Calf's Foot Broth. — One calf's foot, one quart milk, 
 one pint cold water, one teaspoonful sugar, small quan- 
 tity of salt. Prepare calf's foot by thoroughly w T ashing 
 and splitting. Put it into an enameled pan with milk, 
 water, sugar, and salt. Stew slowly for five hours. 
 Strain through a sieve ; when cold, remove fat. When 
 heated for use, season to suit ; lemon juice can be 
 added. It may be served as a sweet with sugar and 
 lemon. 
 
 Fish Soup. — One fish medium size, one pint cold 
 water, one small potato, one ounce butter, two leeks, 
 one gill milk, one teaspoonful corn flour, one-kalf tea- 
 spoonful salt, pepper to taste. Remove scales and 
 thoroughly wash fish. Cut into pieces and put into 
 granite saucepan with cold water and salt. Let this 
 come to boil and skim. Slice potato and leeks ; par- 
 boil them. Boil up once, skim well, and cover with 
 lid ; let soup simmer slowly for one hour. The fish 
 should now be put through a sieve, removing all skin 
 and bones ; now return to pan. Mix the cornflour with 
 milk and add to pan. Stir until it comes to a boil. 
 Add lemon juice or parsley to suit taste. Serve hot. 
 
 Sweethread Soup. — (Hemmeter. ) Sweetbread is 
 soaked in cold water for one hour ; water during this 
 time is often renewed ; then it is boiled in slightly 
 
5 6 FOOD FOR THE SICK 
 
 salted beef tea or salt water for one hour, to which 
 may be added one teaspoonful of claret for improving 
 the flavor. After it is cooked completely soft, it is 
 taken out of the beef tea and freed from the skins, 
 blood-vessels, etc. Now it can be cut in pieces the 
 size of a walnut, which one lays on the soup plate 
 and then pours over the beef tea, or the sweetbread 
 can be forced through a fine sieve. If the last be re- 
 sorted to, the beef tea is poured over the mass, and the 
 whole is again placed on the fire until it boils, after 
 which the soup may be served. The latter is rather 
 recommended in cases of dyspepsia. 
 
 Brain Soup. — ( Hemmeter. ) A calf's brain is 
 allowed to lie in water for one hour to draw out the 
 blood contained in it ; then the water is poured off, 
 the brain is once more thoroughly washed, and cooked 
 in weakly salted beef tea or salt water, with one tea- 
 spoonful of julienne, for one hour. Then immedi- 
 ately force it through ^a fine sieve, dilute the mush 
 with beef tea, and cook again. In serving, the yolk 
 of an egg may be added. 
 
 Nourishing' Soup. — (Ringer.) Stew two ounces 
 of best sago ( well washed ) in a pint of water until 
 quite tender and very thick ; then mix it with half 
 of good boiling cream and the yolks of two fresh eggs. 
 Blend the whole carefully with one quart of the 
 essence of beef. The beef essence must be heated 
 separately, and mixed while both mixtures are hot, 
 A little may be heated at a time to serve. 
 
 Egg Soup. — One yolk of egg, one pint water, one- 
 half ounce butter, two lumps of sugar. Beat yolk of 
 
AND HOW TO PREPARE IT. $7 
 
 egg in the pint of water. Put in an enameled pan 
 with butter and sugar. Keep beating until it boils 
 and has a thick froth. Serve hot. It may be served 
 cold. 
 
 Veal Cream. — One pound lean veal, one quart cold 
 water, four pepper corns, one-fourth pound pearl bar- 
 ley, salt to taste. Cut veal in small pieces, wash and 
 pick barley. Put into stewpan ( enamel) with cold 
 water. Cover tightly and let simmer until quantity 
 has been reduced to one pint. Rub through a wire 
 sieve ; return it to stewpan to heat ; salt to taste and 
 serve. It should be then thickness of thick cream. 
 
 Meat Puree Soup. — (According to Hedwig Hehl.) 
 Twenty drams of grated roll are cooked for one 
 quarter of an hour with three eighths of a liter of 
 bouillon. Stewed chicken meat is pounded fine, passed 
 through a hair sieve, and 25 grams of it are stirred 
 together with one teaspoonful of cream, or one tea- 
 spoonful of meat peptone ; several spoonfuls of soup 
 are added and beaten with the entire mass, and served 
 without further cooking. 
 
 Cream Soup. — Take one quart of good stock (mut- 
 ton or veal), cut one onion into quarters, slice three 
 potatoes very thin, and put them into the stock with 
 a small piece of mace ; boil gently for one hour ; then 
 strain out onions and mace ; the potatoes should by 
 this time have dissolved in the stock. Add one pint 
 of milk, mixed with a very little cornflour, and make 
 it about as thick as cream. A little butter improves 
 it. This soup may be made with milk instead of 
 stock, if a little cream is used. 
 
58 FOOD FOR THE SICK 
 
 Soup Containing- Meat. — (According to Prof. M. 
 Rosenthal.) Scraped raw beef is chopped fine, forced 
 through a sieve ; the mass, soft as butter, is thoroughly 
 mixed with the yolk of an egg, and mixed in minute 
 particles to a greater or less degree with boiling soup. 
 
 Meat Cure. — Procure slice of steak from top of 
 round — fresh meat without fat ; cut meat into strips, 
 removing all fat, gristle, etc., with knife. Put meat 
 through mincer at least twice. The pulp must then 
 be well beaten up in roomy saucepan with cold water 
 or skimmed beef tea to consistency of cream. The 
 right proportion is one teaspoonful of liquid to eight 
 of pulp; add black pepper and salt to taste ; stir mince 
 briskly with wooden spoon the whole time it is cook- 
 ing over slow fire, or on cool part of covered range, 
 till hot through and through and the red color disap- 
 pears. This requires about one-half hour. When 
 done it should be a soft, smooth, stiff puree of the 
 consistency of a thick paste. Serve hot. Add for 
 first few meals the softly poached white of an egg. 
 
 Apple Soup. — Two cups of apple, two cups of 
 water, twoteaspoonfuls of cornstarch, one and one-half 
 tablespoon fuls of sugar, one saltspoonful of cinnamon, 
 and a bit of salt. Stew the apple in the water until it 
 is very soft ; then mix together into a smooth paste the 
 cornstarch, sugar, salt, and cinnamon with a little cold 
 water; pour this into the apple and boil for five min- 
 utes ; strain it and keep hot until ready to serve. May 
 serve with hot buttered sippets. 
 
 Corn Soup. — Cut the corn from twelve ears. Boil 
 the cobs in two quarts of water until the sweetness is 
 
AND HOW TO PREPARE IT. 59 
 
 extracted; remove them and put in the corn, which 
 should be boiled about forty minutes. Then add one 
 quart of milk, two pounded crackers, butter size of 
 an egg, pepper and salt to taste. L,et it come to a boil 
 again ; take from the fire and strain. 
 
 Tomato Soup.— Boil together for ten minutes a 
 quart of tomatoes and a pint of water, a little onion, 
 a bay leaf, and half a teaspoonful of celery seed. Rub 
 together a tablespoonful and a half of butter and three 
 of flour ; add the mixture to the soup, stir until boil- 
 ing ; add a teaspoonful of salt, a dash of pepper ; strain, 
 re-heat and serve. 
 
 Cream of Pea Soup. — (The Trained Nurse.) One 
 can of marrowfat peas, cold water, two teaspoonfuls of 
 sugar, one pint milk, one slice onion, two table- 
 spoonfuls flour, two tablespoonfuls butter, one tea- 
 spoonful salt, a few grains of pepper. Remove peas 
 from can and drain. Fill can with cold water, and 
 add the water to the peas with the sugar. Cook until 
 the peas are soft, and rub through a sieve. Scald 
 the milk along with the onion ; remove the onion, add 
 milk to the peas, and bind with the butter and flour 
 cooked together. Salt and pepper to be added with 
 the flour. Serve with crisp crackers. 
 
 Puree of Split Peas. — One quart of split peas, three 
 quarts of water, four or five pieces of celery, two pounds 
 of salt pork, one large carrot, scraped, two onions, 
 pepper. Wash peas, throwing out all which float on top 
 of water ; allow them to soak over night, then wash 
 thoroughly again and drain ; put them into a large stew- 
 pan with three quarts of water, adding the celery, 
 
60 FOOD FOR THE SICK 
 
 carrot, onion, and pork. Let all boil very gently, 
 stirring frequently; when the peas become tender, 
 remove pork and rub soup through a hair sieve ; then 
 put the puree into a clean vessel, let it come to a boil, 
 stirring it occasionally and seasoning it to taste. Cut 
 the pork into small squares and add to the puree ; 
 when they are heated through, serve. 
 
 Puree of Green Peas.— Put a quart of fresh shelled 
 young peas into sufficient boiling water to cover them, 
 adding a little salt and a lump of sugar. Let them 
 boil until quite soft, drain them, and press through a 
 hair sieve. Now put pulp into a stewpan with three 
 ounces of butter, and season to taste ; stir whole over 
 a fire until hot, and serve at once. 
 
 Puree of Fresh Beans. — Treat as you would green 
 peas until after you have obtained the pulp. To this 
 add a little good gravy, butter, and season to taste; 
 stir over the fire until hot, and serve. 
 
 Puree of White Beans. — Soak one quart of white 
 beans over night and drain off water and put them 
 with six ounces of ham into a stewpan, adding a 
 bunch of parsley, one onion stuck with four or five 
 cloves, and one carrot ; pour over this two quarts of 
 (cold) water, and let come to a boil very slowly ; skim. 
 Now add two ounces of butter, cover and allow to 
 simmer very gently for two hours ; remove meat and 
 all vegetables but the beans; press the remaining 
 through a hair sieve. Put the pulp obtained into a 
 clean pan, and thin with stock to the desired consist- 
 ency. Boil again and skim, adding two ounces more 
 of butter ; season to taste. Serve hot. 
 
AND HOW TO PREPARE IT. 6l 
 
 Beer Soup. — Take a slice of bread one inch in 
 thickness, fry in butter to a rich brown. Pour over it 
 a pint of dark beer, stir thoroughly; salt and pepper 
 to taste. It may be served with or without being 
 strained, according to the case. 
 
 MEAT JELLIES. 
 
 Beef Tea Jelly.— Half pound steak, half pint cold 
 water, one teaspoonful isinglass or gelatine, a little salt. 
 Prepare same as beef tea, except add the isinglass or 
 gelatine to mixture. When done, strain into molds. 
 When cold it is ready to serve ; season to taste. This 
 is a fine food where hot beef tea can not be taken. 
 
 Meat Jelly. — (Hipp.) Good beef, free from fat and 
 bones, is cooked on the water-bath with a little water 
 for sixteen hours, until it congeals into a jelly. 
 Season, cool, serve. 
 
 Chicken Jelly. — (Adams.) Clean a fowl that is 
 about one year old, remove skin and fat ; chop fine, 
 bones and all, in a pan with two quarts of water, heat 
 slowly, skim thoroughly, simmer five or six hours, add 
 salt, mace, or parsley to taste. Cool. 
 
 Beef Jelly. — Fresh vegetables boiled with quan- 
 tity of water. Beef is boiled with this and cooled ; 
 season to taste, pour into cups, and freeze. 
 
 Calf's Foot Cream Jelly. — Two hind feet of calf, 
 three quarts of water, one pint cream, two table- 
 spoonfuls of brandy, sugar. Allow the feet to simmer 
 in the water until thoroughly done; drain off liquid, 
 
62 FOOD FOR THE SICK 
 
 and, when it is cold, remove all fat. Add to this the 
 cream, sugar, and, if so desired, ratafia may be used. 
 Boil thoroughly for five minutes, stirring all the time. 
 Strain and add brandy. Stir occasionally, and, when 
 nearly cold, pour into moulds. 
 
 Jelly. — (Wiels, for dyspeptics.) Take off skin and 
 meat from a calf s foot, mash the bones, and put on 
 the stove with some cold water until it is heated to 
 foaming, when all refuse will be separated. After 
 rinsing off" the scum with cold water, put the bones 
 with one fourth of a kilogramme (about one-half 
 pound) of beef, or one half of an old hen, and one and 
 one quarter liters (about one-half pint) of water, five 
 grammes of salt, and boil slowly for four or five hours; 
 pour the jelly thus formed through a fine sieve, and 
 place over night in the cellar. Next morning take off 
 the layer of fat, and to clarify the cold jelly add one 
 egg with the mashed shell, and mix with steady 
 beating and stirring. Then subject the whole to con- 
 stant heating to a temperature of not over 167 F. (or 
 else the white of the egg will curdle.) 
 
 If the jelly begins to show grains, cover and let 
 cool until the egg becomes flaky and separates itself; 
 hereupon strain a few more times until it is perfectly 
 clear, add five grams extract of meat, and pour jelly 
 into moulds and let cool again. An addition of gravy 
 from roast is very palatable. It must be mixed in 
 while the mass is still warm and liquid. The dish is 
 very palatable with cold fowl. It does not keep well 
 in summer, and had, therefore, best be put on ice. 
 
 Meat Preparations. — Mosquera's Beef Meal, Mos- 
 quera's Beef Jelly, Benger's Peptonized Beef Jelly, 
 
AND HOW TO PREPARE IT. 63 
 
 Daily's Fluid Meat, Somatose (powder preparation 
 beef) . All these foods have their places in the invalid's 
 dietary, and are valuable adjuncts. They are some- 
 times mixed with breads, spread on bread, and 
 seasoned to' taste, added to gruels, milk, and milk 
 preparations, eggs, raw and cooked, soups of all kinds, 
 chocolate, cocoa, etc. 
 
 FISH AND OYSTERS. 
 
 Fish is a valuable article of food, being easily 
 digested and nourishing if properly cleansed and 
 cooked, and if it be in season. There are seasons of 
 the year when fish is unfit for food. This, as a rule, 
 can be detected at once by the semi-transparency and 
 want of firmness of flesh. For the sake of clearness 
 we will divide fish into two classes — the white and oily. 
 In the white kind the oil is contained chiefly in the 
 liver. This would naturally make the white kinds 
 more easily digested. To supply the lack of carbon- 
 aceous matters lacking in the white fish, it is neces- 
 sary to serve with them some starchy food, that the 
 proper portion of heat-givers should be added to the 
 flesh-formers they contain. The principal white fish 
 are : Whiting, flounder, turbot, sole, plaice, cod, etc. 
 The principal oily fish are: Salmon, mackerel, her- 
 rings, shad, etc. The texture of the flesh of the oily 
 fish is coarse, dry, tough, and woolly, and the oils and 
 fats are found throughout the flesh ; these combined 
 make the flesh indigestible. 
 
 Salted Fish. — The white variety contains but little 
 nutriment, as a large portion is extracted in the cur- 
 ing process. This also hardens the fiber, and what 
 
64 FOOD FOR THE SICK 
 
 little nourishment remains is extracted in the soak- 
 ing process always used before cooking. It is differ- 
 ent in the fat or oily fish, as the fats are not removed. 
 Shell Fish. — To this class belong oysters,* clams, 
 lobsters, crabs, etc. These are all very hard to digest, 
 except oysters when eaten raw. The authorities 
 suggest steaming or baking as the ideal mode of cook- 
 ing fish, for by these modes all the nutritive proper- 
 ties are retained. In boiling fish only enough water 
 to create a steam should be used (this, yo-u see, is vir- 
 tually steaming), for the flavor is lost if a quantity of 
 water is used. 
 
 Boiled Fish, — Most authors in writing on this sub- 
 ject suggest the use of hot or boiling water. This is 
 well in all varieties but salmon. The experienced 
 cook says that cold water should be used in this case, 
 as the skin of salmon is cracked by hot water. This 
 makes but little difference, as it only spoils the appear- 
 ance. As I have before said, little water must be 
 used. The fins of fish contain a gelatinous substance, 
 and should be added to the water. The water fish is 
 boiled in makes a desirable sauce when properly sea. 
 soned, and this retains any nutriment that may have 
 escaped. A small quantity of lemon-juice added to 
 the boiling fish is said to keep it white and firm. In 
 boiling fish there can be no set time. The best trial 
 is when the flesh leaves the bones it is done. 
 
 Frying" Fish. — This is almost an art, for a well- 
 fried fish is never greasy. The fish should always 
 
 "Never serve oysters with any strong alcoholic drink, as it has a 
 tendency to harden the oyster. Beer, ale, or stout rather aid in the 
 digestion of the oyster. In feeding delicate stomachs, the hard part of 
 the oyster should always be removed. 
 
AND HOW TO PREPARE IT. 6$ 
 
 be coated with cracker or bread crumbs and egg, or 
 sometimes a batter is used. I would suggest the first 
 named. This method prevents the fats from soaking 
 into the fish. The fish after being washed should be 
 thoroughly dried; then apply cracker-dust. A deep 
 vessel should be used, and enough fat to cover fish. 
 This prevents risk of breaking coating of cracker- 
 dust in turning. The fat must be almost boiling. 
 The test for the proper heat is to throw a piece of 
 bread into the grease ; if it browns at once, the fat is 
 ready. 
 
 Steaming and Baking- Fish. — We will consider 
 this in the receipts. 
 
 Fish Toast. — Take potted fish, spread on thinly- 
 cut slices of bread from which the crust has been 
 removed. Put in hot oven and brown. 
 
 Potted Fish. — One medium-sized fish, two ounces 
 of butter; nutmeg, mace, anchovy, cayenne, and salt 
 to taste. Remove all skin and bones, rub with salt ; - 
 steam for fifteen minutes ; rub up in a mortar with 
 one ounce of the butter, put seasoning in; now 
 press into moulds, melt rest of butter and pour over. 
 
 Fish Sandwiches. — Take potted fish and spread 
 on buttered bread. The crust should have been 
 removed from the bread. 
 
 Fish Cream.— Six ounces of raw fish, four eggs, one 
 slice of bread, one teacupful of cream, salt and pepper. 
 Remove all skin and bones ; pound fish in a mortar. 
 Have slice of bread one inch thick ; soak it in boiling 
 water. Put bread in a piece of muslin and wring out 
 
66 FOOD FOR THE SICK 
 
 as dry as possible ; add this to the fish, with cup of 
 cream; season. Have the whites of four eggs beaten 
 stiffly ; add them last. Pour into moulds, cover and 
 steam for half an hour. A sauce should be made 
 from the yolks of eggs and water in which the fins of 
 fish have been boiled and butter. Serve with this. 
 
 Invalid Fish. — One small sole (filleted), yolks of 
 two eggs, half gill of cold water, pepper and salt to 
 taste. Simmer fish in water until tender; remove 
 fish to hot dish. Stir the yolks into the hot liquor and 
 place over the fire until it thickens. Pour over the 
 fish and serve. 
 
 Fish Custard. — Half pound of cold fish, two eggs, 
 half pint of milk, one ounce of butter, salt and pepper 
 to taste. Parsley chopped may be added. Beat eggs 
 well; add to them the milk. Have fish broken in 
 pieces of moderate size; salt and pepper. Butter your 
 moulds ; fill the moulds three fourths full of fish. Fill 
 .up with custard. Parsley may now be sprinkled over 
 this. Cover and steam until set. Serve hot. 
 
 Fish Pudding. — Three tablespoonfuls cold boiled 
 fish, one fourth pint of milk, two eggs, pepper and 
 salt to taste. All skin and bones should be carefully 
 removed. The fish should then be broken in very 
 small pieces. Season to taste. Now beat eggs well; 
 add the milk and fish thoroughly beaten. Steam in 
 buttered mould for half an hour. 
 
 Fish Pudding and Toast. — Prepare same way as 
 for fish pudding, allowing it to cook but five minutes. 
 Serve on squares of toast. Nutmeg, mace, or anchovy 
 sauce may be added. 
 
AND HOW TO PREPARE IT. 6j 
 
 Broiled Smelts.— Split down the backs and clean ; 
 remove backbone. Rub each fish with a little olive 
 oil (pure), sprinkle with salt and pepper. Broil on a 
 double broiler for two or three minutes on each side. 
 
 Peptonized Oysters. — Mince six large or twelve 
 small oysters; add to them, in their own liquor, five 
 grains of extract of pancreas with fifteen grains of 
 bicarbonate of soda (or one Fairchild peptonizing- 
 tube). The mixture is then brought to blood-heat, 
 and maintained, with occasional stirring, at that tem- 
 perature thirty minutes, when one pint of milk is 
 added, and the temperature kept up ten to twenty 
 minutes. Finally the mass is brought to boiling 
 point, strained, and served. Gelatine may be added, 
 and the mixture served cold as a jelly. Cooked to- 
 mato, onion, celery, or other flavoring suited to indi- 
 vidual taste may be added at beginning of the artificial 
 digestion. 
 
 Oysters a la Blanche. — Six oysters, fine bread- 
 crumbs, lemon, cayenne, a little butter. Remove the 
 hards ; place them in a flat dish ; sprinkle with cayenne 
 pepper and a little lemon peel grated ; strain a little of 
 liquor of the oysters over them and cover with fine 
 bread or cracker crumbs. Add a little butter and put 
 in oven to brown. When crumbs are brown, the dish 
 is ready to be served. 
 
 Curled Oysters. — Cook oysters in their juice for 
 about five minutes, adding one-half teaspoonful of 
 salt to a pint of oysters. Drain, dash on a little pep- 
 per, and season with butter. Serve on toast that has 
 been dipped in scalded milk and seasoned with salt 
 and butter. 
 
68 FOOD FOR THE SICK 
 
 Broiled Oysters. — As many oysters as wished — 
 the}' should be select. Wash, drain, and dry between 
 towels. Dip each oyster in melted butter or olive oil 
 seasoned with pepper ; cracker-dust may be added. 
 Place on a fine wire broiler, previously buttered, and 
 broil over a clear fire until juice flows, turning. 
 
 Oysters and Toast. — Broiled oysters may be served 
 on toast, dry or creamed. 
 
 MEATS, POULTRY, Etc. 
 
 The value of meat as a food varies with age and 
 kind of animal. The fat of meats is the force-pro- 
 ducing, heat-giving principle; fat is necessary to the 
 economy of man, but in many instances must be 
 restricted on account of impairment of the digestive 
 functions. Lean meat contains larger proportions of 
 flesh-forming material, more saline or mineral matter, 
 than fat meats. There is more nourishment in roasted 
 meat than boiled, as can readily be seen, as the water 
 would naturally extract a certain amount of the nu- 
 trient juices. Beef is the most highly nourishing and 
 strengthening of animal food. Wether Mutton is 
 more digestible; this makes it a desirable invalid 
 food, especially to those with weak digestive organs. 
 Lamb is a light, wholesome food, but is more watery 
 than mutton, consequently not so nutritious. Veal 
 contains little fat, is less nutritious than beef or 
 mutton, and much harder to digest ; the deficiency in 
 fats may be made up by their addition. Pork con- 
 tains a great proportion of fats, more than beef or 
 mutton ; it is most difficult of all meats to digest ; the 
 
AND HOW TO PREPARE IT. 69 
 
 compactness of the muscular fibers is a great factor 
 in this. Pickled Pork is more easily digested than 
 fresh. Bacon is considered hard to digest by some, 
 but my experience has taught me that if it is broiled 
 crisp — that it shatters when touched — that it is per- 
 fectly digestible. Tripe is very nutritious and easily 
 digested, but such organs as heart, liver, and kidney 
 are very hard to digest, owing to the dense connective 
 tissue of which they are made up. One author writes 
 that kidney and liver should be well cooked, as there 
 is danger of tuberculosis being transmitted, as tuber- 
 culosis in lower animals is generally found in those 
 organs ; especially is this so of the sheep. 
 
 Sweetbreads is the easiest of all portions of the 
 animal to digest, and this forms an important article 
 of diet in all diet-lists in all conditions. 
 
 Fowls. — Pheasant, partridge, turkey, pigeon, etc., 
 are easily digested and very nourishing — the white 
 meat more easily digested, and dark more nutritious. 
 The muscular structure of the flesh of ducks and 
 geese makes them harder to digest. 
 
 Rabbit is a nice food, but should be served with 
 some fat to supply the deficiency. 
 
 Roasting- or Baking Meat. — In baking meat, have 
 the oven very hot, and keep up heat for ten minutes, 
 then the temperature may be lowered. The intense 
 heat at first seals up the pores by coagulating the 
 albumin on the surface of the meat. If the high 
 temperature of the first ten minutes was continued 
 throughout the cooking it would render the meat 
 tough and indigestible ; this is why the temperature is 
 lowered so that it will cook slowly. If you dredge 
 
yO FOOD FOR THE SICK 
 
 flour over the leanest part, this will help to retain the 
 juices. Time allowed for cooking beef and mutton 
 is fifteen minutes to the pound, and some suggest 
 fifteen to twenty minutes over. Pork, veal, and lamb, 
 twenty minutes to pound, and the same over that 
 time. 
 
 Boiling 1 Meats. — Never wash meat before cooking, 
 as water extracts a certain amount of the nutrient 
 material. In boiling meats for table use, hot water 
 must be used, the object being to retain the juices by 
 sealing the pores with heat ; after the meat has boiled 
 about seven minutes, take off" scum that has arisen, 
 and then add a cup of cold water ; this is to reduce 
 the heat; the vessel should be removed to a cooler 
 part of stove, and then allowed to cook slowly or 
 simmer; 170 Fahr. is about the proper tempera- 
 ture. Time allowed is about twenty minutes to 
 every pound, and from fifteen to twenty minutes 
 over. It is better to tie the meat rather than skewer 
 it. In cooking salt meats always use cold water, 
 as it extracts the excess of salt with it. Ham should 
 be cooked from twenty to thirty minutes to the 
 pound. 
 
 Broiling or Grilling- Meats. — Requires a bright 
 fire and a hot gridiron ; frequent turning insures a 
 better flavor. Never use a fork in turning, as it 
 allows juices to escape through fork holes. Never 
 salt meat before broiling, as the salt extracts the 
 juices from the meats. 
 
 Stewing Meats. — Place the meat in a small portion 
 of water, cooking over a slow fire. 
 
AND HOW TO PREPARE IT. *J\ 
 
 Carving 1 Meats. — There is an art in carving meats ; 
 little attention seems to be paid to this. If you 
 would have a tender, easily digested piece of meat, 
 always cut across the grain of the meat; in carving 
 ham, roasts, etc., make your cuts very thin. 
 
 Stewed Kidney. — Take fresh kidneys, split them 
 in half, trimming off all sinews and fat from the 
 inside; cut into small pieces; cover with cold water 
 and bring to the boiling point. Drain water away, 
 and repeat operation three times. (Never let the 
 water boil, for this would make the kidney hard.) 
 Put into a small saucepan a tablespoon ful of butter ; 
 when it is brown, add a tablespoonful of flour, and 
 as it thickens add a pint of water, stock, or cream. 
 Stir constantly, and season with Worcestershire sauce, 
 a tablespoonful, or herb. Salt and pepper. Now put 
 in kidney. Keep stirring until meat is thoroughly 
 heated. Serve on toast. 
 
 Broiled Sweetbreads. — Parboil the sweetbreads, 
 cut in halves lengthwise, roll in flour or cracker meal. 
 Broil over a clear fire until brown. Season to taste, 
 and add a piece of butter. Garnish with parsley. 
 
 Broiled Chops, Lamb or Mutton. — Cut two pieces 
 of buttered paper the shape of chop, leaving an inch 
 margin all around; after trimming chop, place be- 
 tween buttered paper, crimping edges of paper together 
 so as to enclose chop ; put on and broil. Season and 
 serve chop after removing paper. 
 
 Calf's Brains Stewed. — One set calf s brains, one 
 ounce butter, one gill of stock or water, one dessert- 
 spoonful flour, two tablespoonfuls cream, onion, pars- 
 
72 FOOD FOR THE SICK 
 
 ley, lemon juice, salt and pepper. Prepare brains cut 
 into four pieces ; put into granite pan with stock and 
 parsley, which must be boiling. Simmer gently for 
 one hour. Take out brains, strain stock, add butter 
 and flour thoroughly mixed; boil for five minutes, 
 stirring all the time. Now add brains with lemon, 
 salt, and pepper; let simmer for five minutes; now 
 add cream. Serve with sauce poured over them. 
 
 Pigeon Stew with Milk. — One young pigeon, one 
 cupful of milk, one cupful of stock (white preferred), 
 a few oysters ; season to taste. Prepare bird in usual 
 manner. Truss it, and put it into saucepan (granite) 
 with the stock, milk, and seasoning. Let this simmer 
 for half an hour. Strain off the liquor, putting bird 
 on a dish; thicken liquor and add oysters; cook a 
 few minutes and serve over the bird. 
 
 Stew for Invalids. — One-half pound of steak, one 
 tablespoonful vinegar, pepper and salt, onion if cared 
 for. Trim the meat of most of the fat ; dip into the 
 vinegar, seeing that both sides are thoroughly covered. 
 Slice onion if it is to be used. Put all in a jar and 
 cover closely ; put this in a saucepan of cold water, 
 and simmer for two hours. Serve to suit taste. 
 
 Stewed Mushrooms with Toasted Bacon. — One- 
 half pound of mushrooms, four thin slices bacon, one 
 gill stock, four thin slices toast, one-half ounce butter, 
 salt and pepper. Prepare the mushrooms by stewing 
 them very slowly in stock with butter, pepper, and 
 salt, say about twenty minutes. Toast the bacon, 
 place a piece on each piece of toast ; put mushrooms 
 on each, and pour over all the gravy. 
 
AND HOW TO PREPARE IT. 73 
 
 Brain Cutlets. — One set of brains, cracker crumbs, 
 salt and pepper, lard. Prepare brains by soaking in 
 salt and water ; skin and thoroughly clean. Drain in 
 colander. Roll in egg and cracker crumbs, and fry to 
 light brown in plenty of lard (boiling). Drain off 
 grease, and serve with tomato sauce. 
 
 Baked Sweetbreads. — Three lambs' sweetbreads, 
 one egg f two ounces of butter, bread crumbs. Pre- 
 pare sweetbreads by trimming and soaking them in 
 cold water for about two hours ; then put them in boil- 
 ing water, or, better, soup stock, and let them simmer 
 gently for half an hour. Drain perfectly dry ; roll in 
 egg and crumbs, place in pan, cover with melted but- 
 ter, bake for an hour in a moderately hot oven ; they 
 should be frequently basted. Serve garnished with 
 lemon and parsley. 
 
 Beefsteak in Oil. — (Hemmeter.) From a well- 
 hung fillet a piece as thick as a thumb is cut, all skin 
 and fat removed, the same well pounded and salted. 
 Then spread on both sides the finest olive oil, cover 
 up well, and allow it to remain thus two hours. There- 
 after put into a pan and fry without any other grease 
 till it browns on both sides; the time necessary for 
 frying varies from five to ten minutes, according to 
 degree one wishes it done on inside. 
 
 Minced Meats (all kinds). — Remove all skin and 
 fat from a quarter of a pound of raw meat ; this 
 should be minced finely ; add a little salt and pepper if 
 allowed. Put this in a jar and cover closely ; stand this 
 in a saucepan of hot water. The water must be kepi 
 simmering for two hours. Serve on squares of toast 
 
 Note. — Good when patient has difficulty with mastication. 
 
74 FOOD FOR THE SICK 
 
 Hamburger Steak. — Mix one pound of finely 
 ground beef with two ounces minced suet, one table- 
 spoonful finely chopped onion, one egg, one teaspoon- 
 ful salt, a quarter teaspoonful pepper; form this into 
 four flat cakes, and roll them in grated bread crumbs. 
 Heat half teaspoonful butter in frying-pan ; put in the 
 steaks ; fry from three to four minutes on each side ; 
 lay them on a hot plate ; fry the remaining the same 
 way ; add half teaspoonful flour to the gravy, half a 
 cup of water, and a pinch of salt. Cook until smooth; 
 strain the sauce over the steaks and serve. 
 
 Hani and Toast with Poached Eggs. — Arrange 
 some small slices of buttered toast on a hot dish ; put 
 a thin slice of broiled ham on each piece of toast ; put 
 a poached egg on the ham, and pour two tablespoon- 
 fuls cream sauce over the egg and serve. In place of 
 toasted bread, muffins may be taken. 
 
 Ham Mousiline. — Chop and pound fine four 
 ounces of ham, add four ounces fine chopped chicken 
 meat from the breast; then press it through a sieve, add 
 the yolks of four eggs, season with half teaspoonful 
 of paprika, add last half pint thick whipped cream, 
 measured before whipping; set this preparation for 
 one hour on ice ; butter six small mousiline forms 
 and sprinkle them with fine chopped ham ; set the 
 mould ten minutes in cracked ice ; set the form in a 
 pan with a little water, cover with buttered paper, and 
 pla'ce them in a medium hot oven to bake till they are 
 firm to the touch. Serve with cream or deviled sauce. 
 
 Corned Beef Hash on Toast with Poached 
 
 Eggs. — Toast some thin slices of bread to a fine 
 
AND HOW TO PREPARB IT. 75 
 
 golden color; see that the toast is soft inside, then 
 butter it, and cover one side of each piece with a 
 thick layer of hash. Arrange them nicely on a hot 
 dish, and set in a warm place. Place a large, deep 
 frying-pan with boiling water over the fire, add half 
 tablespoonful vinegar and half teaspoonful salt ; when 
 it boils, crack an egg, hold it close over the pan, 
 and let it drop into the water ; continue until the 
 desired quantity is in the pan, taking care not to put 
 in too many at a time, then draw the pan to side of 
 stove, where it stops boiling. As soon as the white 
 is firm, take the eggs with a skimmer carefully from 
 the water, and place one on each piece of toast. 
 Another way is to fry some breakfast bacon light- 
 brown, and put one slice of bacon on each side of the 
 poached egg. 
 
 Smoked Beef Omelet. — Beat six eggs with an 
 egg-beater four minutes, add a pinch of white pepper ; 
 have ready two tablespoonfuls finely chopped chipped 
 beef. Melt one tablespoonful butter in a medium- 
 sized frying-pan, add the beef, stir two minutes, then 
 add the eggs, stir well for few minutes, then let it rest 
 a minute, or until the omelet is light-brown on the 
 under side, then fold the omelet so the sides meet in 
 the center, let it rest a minute, then turn it over on a 
 hot dish. 
 
 Frizzled Beef. — Put half pound of chipped beef 
 in a saucepan, add half cupful boiling water and one 
 ounce butter, place the saucepan over the fire, cover 
 and let boil three minutes, or just long enough to heat 
 the beef, then serve. 
 
y6 FOOD FOR THE SICK 
 
 Smoked Beef with Cream Sauce, — Take one- 
 halt pound chipped beef, put the beef in a saucepan, 
 cover with boiling water, let it cook two minutes, 
 then drain and chop fine ; melt one large tablespoon- 
 ful butter, add one tablespoonful flour, stir and cook 
 two minutes, add three-quarters pint boiling milk 
 and a little pepper, cook and stir to a creamy sauce ; 
 add the beef, stir and cook two minutes longer, then 
 pour over six slices of buttered toast. 
 
 FARINACEOUS FOODS, Etc. 
 
 Rice, macaroni, vermicelli, maize, hominy, oatmeal, 
 tapioca, etc., form part of this class of foods. We will 
 take rice as the typical starchy food and discuss it. 
 
 Rice is almost a pure starch, and alone is of but 
 little value as a food; by the addition of milk, eggs, or 
 fat it becomes valuable indeed as a food; the same can 
 be said of almost all farinaceous foods, A point to 
 watch is how these foods are digested in invalids and 
 children. The saliva should act on every grain of 
 starch, so all starchy foods should be thoroughly mas- 
 ticated or mixed with saliva. 
 
 Boiled Rice. — Rice is generally spoiled in boiling, 
 being reduced by this process to a gelatinous mass. 
 To cook it properly, a considerable amount of water 
 should be used for boiling it partially done, then drain 
 off all the water that may readily separate from it. 
 The moisture that may then adhere to the rice is, 
 in further cooking, either evaporated or absorbed by 
 the rice in swelling. The amount of time usually 
 required to cook rice is thirty minutes. 
 
AND HOW TO PREPARE IT. 77 
 
 Take — One-half pound rice. 
 
 Two quarts boiling water. 
 Two teaspoonfuls salt. 
 
 The rice should be carefully picked and washed 
 clean, using, say, two cold waters; it should now be 
 drained and added to the boiling water, adding salt. 
 Cover it and boil steadily for fifteen minutes ; the water 
 should then be drained off, and the vessel containing 
 it should be covered tight and placed into another 
 vessel of boiling water, and cook it this way for ten 
 minutes longer. Now remove cover and allow it to 
 steam five minutes longer. 
 
 If this method is followed, you will have beautiful 
 results and a food unequaled. 
 
 Gluten Porridge. — Is made by stirring the gluten 
 into boiling water until thick enough, and then 
 keeping up the boiling process for fifteen minutes. 
 A little salt and butter are added at the close to 
 improve the flavor, and it may be eaten with milk or 
 cream. 
 
 Oatmeal Mush. — One-half cup coarse oatmeal, two 
 cups of boiling water, one-half teaspoonful of salt. 
 Add salt and oatmeal to boiling water. Cook in a 
 double boiler three or four hours. Serve with sugar 
 and cream. 
 
 Hominy Mush.— ( The Trained Nurse.) One-half 
 cup of hominy (fine), one pint of boiling water, one- 
 half teaspoonful of salt. Add salt and hominy to 
 boiling water, cooking one hour in a double boiler. 
 It is sometimes necessary to add more water. 
 
78 FOOD FOR THE SICK 
 
 Rye Meal Mush. — One-half cup rye meal, one and 
 a quarter cups of boiling water, one-half cup of cold 
 water, one-half teaspoon of salt. Mix the meal, salt, 
 and cold water. Add to the boiling water and boil 
 five minutes. Cook in double boiler one hour. Serve 
 with maple syrup. 
 
 Rice Cream. — (Food, Jan. 1894.) Two tablespoon- 
 fuls of rice, two cups of milk, one saltspoon of salt, 
 two tablespoonfuls of sugar, two eggs. Cleanse rice 
 by washing it several times in cold water ; cook in a 
 double boiler with milk until grains mash. Three 
 hours will generally be required to do this. Should 
 the milk evaporate, restore the amount lost. When 
 rice is perfectly soft, press it through a coarse soup 
 strainer into a saucepan, and return it to the fire, and 
 while it is heating beat eggs, sugar, and salt together 
 until very light. When rice boils, pour the eggs in 
 slowly, stirring lightly with a spoon for three or four 
 minutes, or until it coagulates and whole is a thick, 
 soft pudding ; then remove from the fire and pour 
 into a dish. By omitting the yolks and using only 
 whites of eggs, a delicate cream is obtained. 
 
 Imperial Rice. — (The Trained Nurse.) In a 
 double boiler put one quarter of a cupful of washed 
 rice, one quarter of a teaspoonful of salt, one inch of 
 stick cinnamon, and one pint of milk. Cover and 
 cook slowly until the milk is absorbed. Remove the 
 cinnamon, add one scant teaspoonful of granulated 
 gelatine soaked in cold water until soft. Set aside 
 until mixture is chilled and begins to thicken, then 
 add one quarter of a cupful of powdered sugar, one 
 
AND HOW TO PREPARE IT. 79 
 
 teaspoonful of vanilla, one-half cupful of candied fruit 
 
 cut fine, and one cup of whipped cream. Turn into 
 wetted moulds and serve very cold. 
 
 Rice Pudding. — One and a half tablespoonfuls 
 of rice, two tablespoonfuls sugar, a few grains of salt, 
 a little of the grated rind of a lemon, one-fourth cup 
 of milk. Mix. Pour in a buttered bowl and bake in 
 
 a very slow oven for one and one-quarter hours. 
 
 3Ialt (ground) and Rice Pudding. — (Yeo.) Stir 
 
 an ounce of ground malt into a pint of boiling milk, 
 strain through a sieve, and add the milk to two ounces 
 of well-soaked rice. Mix well, and stand for ten 
 minutes in a warm place, then bake for an hour. 
 
 Baked Flour Porridge. — Take one pint flour and 
 pack tightly in small muslin bag ; throw into boiling 
 water and boil five or six hours ; cut off the outer 
 sodden portion, grate the hard core fine; blend thor- 
 oughly with a little milk, and stir into boiling milk 
 to the desired thickness. 
 
 Tapioca Cream. — (Emma Jefferson in The Trained 
 Nurse.) Three teaspoonfuls of pearl tapioca. Soak 
 over night in cold water enough to cover it. In the 
 morning add the tapioca to one quart of milk. Heat 
 boiling hot, and stir in the well-beaten yolks of three 
 eggs and two thirds of a cup of sugar; stir until it 
 begins to thicken. Pour into a pudding dish and frost 
 with the whites of three eggs and three tablespoonfuls 
 of sugar. Brown lightly in oven. Flavor w T ith lemon 
 or vanilla. 
 
80 FOOD FOR THE SICK 
 
 Tapioca Cream. — One half teacupful tapioCa, one- 
 half teaspoonful vanilla, one pint milk, one-half pint 
 cream, sugar to sweeten. Boil tapioca in the milk 
 until done. Flavor with vanilla and sweeten to taste. 
 When this is cold, whip the cream, and stir both until 
 thoroughly mixed. 
 
 Macaroni with Cream. — Break macaroni in inch 
 pieces until you have one half a cup. Cook in salted 
 water until tender. Drain and pour over it one quart 
 of cold water. Reheat in a double boiler with one 
 third of a cup of cream. Season with salt. 
 
 Cereal with Fruit. — (The Trained Nurse.) 
 Three-quarters cup wheat germ, one-half cup of cold 
 water, one and a quarter teaspoonfuls of salt, two and 
 a half cups of boiling water, one-half pound of dates 
 (stoned and cut in quarters). Mix the wheat germ, 
 salt, and cold water. Add to the boiling water and 
 cook in double boiler thirty minutes. Stir in the 
 dates. Wheatlet or wheatena may be used instead 
 of wheat germ. 
 
 BREAD-MAKING.* 
 
 The making of good bread is one of the most 
 difficult processes known in cookery, and demands 
 the knowledge of a scientist, combined with the skill 
 of the trained cook. The perfect loaf, a pleasure 
 alike to eye and taste, can only be achieved through a 
 thorough study of the materials entering into its 
 composition, and the reason for such a combination, 
 
 * Jane K. Clemmens in Good Housekeeping. 
 
AND HOW TO PREPARE IT. 8 1 
 
 and there must be also the knowledge gained from 
 practical work, for in bread-making, as in every thing 
 else, the old adage holds good, that " practice makes 
 perfect." 
 
 The best flour for bread-making is made from the 
 hard wheats. These wheats contain a large propor- 
 tion of gluten, which gives to the flour a yellow 
 tinge and a gritty feeling. Gluten is a nourisher of 
 the blood and muscles, so flour containing it must be 
 more healthful than the purely starchy flours ; indeed, 
 so high an authority on foods as Mrs. E. H. Richards, 
 of the Massachusetts Institute of Technology, says, 
 that " the bread made from fine flour, which is most 
 tempting to the eyes and palate, may after all be the 
 one best adapted to the needs and conditions of 
 the human system." Gluten also possesses the quality 
 of making a tough, elastic dough, a most important 
 consideration when the dough is to be expanded by a 
 gas, as in bread-making. A given quantity of flour, 
 containing much gluten, will swell more on being 
 moistened than do the other kinds ; hence, although 
 the first cost of the best bread flour may be a little 
 more, it is most economical in the end. 
 
 The yeast in bread-making not only should but 
 must be of the purest and best to insure success. 
 Vague ideas exist in the minds of many as to what 
 yeast is. It is a microscopic plant of the lowest order, 
 and several varieties are known to scientists. Some 
 of these are improved by careful cultivation, and 
 these pure yeast cultures, sold as compressed yeast, 
 when fresh and good are the best. Yeast, being a 
 plant, is subject to the same laws of growth as other 
 plants. Extreme cold and heat are alike fatal to it, 
 
82 FOOD FOR THE SICK 
 
 which explains the fact that when bread dough is 
 mixed with too hot a liquid, or becomes frozen, it 
 ceases to rise. 
 
 The most wonderful step in bread-making is the 
 planting of the yeast in warm dough and the power 
 which the yeast has in its growing to raise the mass, 
 which it does in the following manner : The flour 
 contains starch ; the yeast in growing changes a por- 
 tion of this starch to dextrine, a kind of sugar, and, 
 continuing its work, the sugar is further changed to 
 alcohol and carbon dioxide, a gas which puffs up the 
 dough. This is alcoholic fermentation, and is the same 
 process as that which makes all fermented liquors. 
 If the process is stopped at this time, either by stirring 
 the dough or by baking, the bread remains sweet, 
 but, allowed to continue its course unchecked, after a 
 time acetic fermentation begins, and sour bread is the 
 result. The earnest learner will soon be able to detect 
 the difference between the fragrant, pleasant odor of 
 bread dough just right and the pungent, sour smell 
 resulting from too long rising. 
 
 As to the wetting to be used in bread-making, each 
 must be guided somewhat by circumstances. The 
 most nutritious is made from all milk, and some, on 
 account of expense, must use water alone ; however, 
 the preference in most cases is given to half milk and 
 half water. With many of these a small amount of 
 shortening seems to be a necessity, although its use is 
 condemned by some teachers of domestic science. 
 By its use the natural toughness of the dough is over- 
 come and its nutritious quality increased. If all 
 water is used the bread will require more shortening, 
 but even then let it be something besides an inferior 
 
AND HOW TO PREPARE IT. 83 
 
 quality of lard. A very small amount of sugar adds 
 to the good quality of the bread, and supplies the loss 
 of the natural sugar of the wheat. 
 
 In successful bread-making the liquid used should 
 be at a temperature of 8o° F., and lower even than this 
 in extremely warm weather. Flour enough should 
 be used to make a dough that does not spread but 
 keeps its shape, and the more the dough is beaten the 
 better will be the result. Instead of covering with a 
 cloth, as most people are apt to do, use a closely-fitting 
 cover, that no crust may form over the top during the 
 process of rising, which must be accomplished in a 
 room whose temperature at first is 70 F. and gradually 
 falls to 6o° F., or even lower. Do not, if it can be 
 avoided, put the bread to rise standing with one side 
 exposed to the heat from the range. With the tem- 
 peratures indicated, the bread should rise perfectly on 
 the kitchen table. After the yeast has done its work, 
 the dough occupies more than twice the space that it 
 did in the beginning, and if it can not be attended to 
 at once, cut it through with a knife, thus forcing it to 
 do the same work over again ; but when it has risen 
 the second time, have no further delay in kneading. 
 
 Kneading is a process not easily described. By it 
 the dough is made tender and fine grained. The proc- 
 ess is best learned by observation of some one skilled 
 in the art, and by practice. The dough should be of 
 such consistency that the merest dusting of the board 
 and hands with flour will suffice. Too much flour 
 added at this stage would make the finished loaf 
 hard and dry. Divide the kneading loaf into halves, 
 make each into a round shape, and put close together 
 into a pan which would measure about nine inches 
 
84 FOOD FOR THE SICK 
 
 in length, three inches in depth, and five in width at 
 the base and a little broader at the top. Cover this 
 time with a towel, and let rise again until double its 
 bulk, and if possible away from the range, as by so 
 doing the bread will be finer grained, then bake at 
 once. Baking kills the yeast germs and fixes the air- 
 cells which are formed in the rising; it also dissipates 
 the alcohol and carbon dioxide. Owing to the large 
 amount of water contained in the dough, the tempera- 
 ture of the inside of the loaf does not rise above 212 
 F. ; but the outside, from the greater heat of the oven, 
 soon browns, or, in other words, the starch is changed 
 to dextrine. The same change is seen in bread prop- 
 erly toasted. In the process of digestion all starches 
 must be similarly changed, so the importance of thor- 
 ough baking is apparent. 
 
 The fire should be sufficient to last through the 
 entire baking, and the oven should be hot enough 
 at first to puff the dough and partially brown it within 
 fifteen minutes. Turn the loaves while in the oven 
 several times, that they may rise evenly, and when 
 well browned much decrease the heat, cover with 
 thick brown paper, and bake forty-five minutes ; then 
 remove from the pans and cool uncovered as quickly 
 as possible. If a soft crust is desired, rub the loaves 
 while hot with a little butter folded in a piece of clean 
 cloth. 
 
 Bread is commonly made with yeast, because that 
 raised with prepared powders does not keep well ; it 
 very soon becomes hard and dry, though sweet and 
 white when perfectly fresh. Daily baking becomes an 
 irksome and endless task to the housewife, though no 
 doubt she would rather do it than follow the example 
 
AND HOW TO PREPARE IT. 85 
 
 set in German and Swiss farmhouses, where " baking 
 day" comes but once in three weeks. The home 
 bread-maker who prefers her own yeast has an extra 
 chance for success, with very little extra trouble, and 
 then she need only bake once or twice a week. Bread 
 is best kept in an earthen jar with a close cover, 
 which should be washed, scalded, and dried in the open 
 air twice a week. The following recipes have been 
 well tested, and if carefully followed good bread will 
 be the result : 
 
 Yeast. — Boil six medium-sized potatoes and mash 
 them very fine. While the potatoes are boiling, tie 
 one teacupful of fresh, lightly-broken hops in a little 
 bag and let boil for half an hour in two quarts of boil- 
 ing water. Mix one pint of sifted flour, one teacup- 
 ful of sugar, and one tablespoonful of salt together 
 well in a large bowl, and pour on the boiling hop- 
 water, stirring constantly. Thin the mashed potatoes 
 by adding sufficient of the liquid mixture to make it 
 of a consistency to pour into the bow 7 l, holding back 
 the bulk; strain it through a sieve; when cold, add 
 one cupful of baker's yeast dissolved in a little warm 
 water. When partly light, stir it down two or three 
 times in as many hours, and at the end of that time 
 it will be light. Keep it in glass jars well covered, or 
 bottle it. 
 
 One Loaf of Bread. — Boil three - fourths cup of 
 milk and melt in it one tablespoonful of lard or 
 butter, then add three-fourths cup of water, one-half 
 teaspoonful of salt, one small tablespoonful of sugar, 
 and one-fourth cake yeast, softened in water to cover. 
 Beat and stir in gradually and thoroughly from four 
 
86 FOOD FOR THE SICK 
 
 to five oups of sifted bread flour. If it is desired to 
 raise the dough quickly, use double the quantity of 
 yeast, and make a little thicker with flour, as rapid 
 rising thins the dough. 
 
 Afternoon-Tea Bread. — Take one cup of milk, 
 one teaspoonful each of butter and sugar, one-fourth 
 yeast cake, one saltspoonful of salt, flour, and the 
 white of one egg. Warm the bread bowl and spoon ; 
 scald the milk and allow it to cool; sift the flour. 
 Butter the bowl and add the warm milk; melt the 
 butter, and dissolve the sugar, salt, and yeast in it; 
 sift in the flour until a stiff dough is made which does 
 not stick to the bowl. Beat well. Cut the beaten 
 white of the egg into the dough carefully. Cover the 
 bowl with a towel, and allow the dough to rise until 
 twice its size. If the temperature is 70 degrees Fahr- 
 enheit, it will take an hour. Cut the dough down and 
 beat well. Shape into a loaf, rolls, or biscuits. Allow 
 them to rise until twice the size. Bake in a hot oven. 
 
 Rye Bread. — Take two quarts of wheat flour, two 
 pounds of rye flour, a little salt, and one-fourth pint 
 of good yeast, with water enough to form into a stiff 
 dough. Let it stand in a warm place three hours, 
 then bake three hours. 
 
 Whole-Wheat Bread. — Scald one cupful of milk; 
 add one cupful of water, one teaspoonful each of salt, 
 sugar, and butter. When this is lukewarm add one 
 fourth of a yeast cake, dissolved in one half of a cup- 
 ful of lukewarm water, and enough whole wheat flour 
 to make a thin batter. Have this done by six o'clock, 
 and set in a warm place until ten o'clock. Add 
 
AND HOW TO PREPARE IT. 87 
 
 enough flour to make a soft dough, kneading well. 
 Let it rise until morning; then stir down and pour 
 into well-greased pans, and let it rise half an hour. 
 Bake one hour in a moderate oven. 
 
 Salt-Rising* Bread. — To one teacupful of milk add 
 enough boiling water to bring it to blood temperature. 
 Add a little sugar and salt, one tablespoonful of 
 Graham flour or cornmeal, and two tablespoonfuls 
 of wheat flour; mix well, and set to rise by placing 
 the bowl in warm water. Should water show on top, 
 sprinkle in a little water and stir ; mix as other 
 breads. Put in pans and let stand until light. When 
 risen enough, bake as quickly as possible, and, when 
 done, brush the crust with butter. 
 
 Rolls. — Boil one pint of milk, and melt in one-fourth 
 cup of butter, then add one-half teaspoonful of salt and 
 one tablespoonful of sugar. When cool enough, add 
 one-half cake of yeast, softened in water to cover ; then 
 stir in gradually from four to five cups of bread flour. 
 Raise the same as bread. After being risen this dough 
 can be shaped in a variety of ways. Folded rolls can 
 be made by rolling the dough, after kneading, one-half 
 an inch thick, then cut into large or small rounds. 
 With the fingers draw these rounds out to an oval 
 shape ; spread all over with melted butter, and then 
 double evenly together. Place on the pan two inches 
 apart. Biscuits can be made by cutting off small 
 pieces of the dough after kneading, rolling lightly in 
 the palms of the hands until round, and then putting 
 close together in the baking-pan. Rolls need a hotter 
 oven at first than bread, and should bake from fifteen 
 to twenty minutes. 
 
88 FOOD FOR THE SICK 
 
 Gluten Bread. — Less yeast is required than with 
 starch flour, and less time in the raising process. 
 Very sour or old yeast should never be used. Take 
 one quart of sweet milk or milk and water, one heap- 
 ing teaspoonful of good butter, one-half cake of any 
 fresh dry hop-yeast, or one fifth of a two-cent cake of 
 compressed yeast beaten up with a little water, and 
 two eggs, well beaten. Stir in gluten till a soft dough 
 is formed — about the consistency of a baking-powder 
 biscuit. Put in pans to raise, and, when light, bake in 
 a hot oven. 
 
 Gluten Griddle Cakes. — For two persons beat up 
 nicely one egg, add a pint of water, a little salt, and 
 stir in gluten to make batter much thicker than wheat 
 flour griddle-cake batter is usually made. Previous to 
 adding the gluten, mix with it thoroughly a slightly 
 heaped tablespoonful of baking powder. Stir in two 
 or three ounces good butter. 
 
 Gluten Gems. — Put the batter prepared as above 
 in very hot, well-buttered gem pans, and bake without 
 burning in quick oven. It takes somewhat longer to 
 bake these than other gems. 
 
 Gluten Cream Wafers. — Stir gluten (crude or 
 purified) into sweet cream until the dough is thick 
 enough to roll out to thickness of pasteboard. A 
 little salt may be added if desired. Cut in any form, 
 and bake to a delicate brown. 
 
 Hard Graham Rolls. — About two thirds of a pint 
 of very cold water is added to a quart of graham flour 
 (pure) ; mix to a stiff* dough, then pound as for beaten 
 
AND HOW TO PREPARE IT. 89 
 
 biscuit for a half hour or more. Roll out and cut into 
 biscuit shapes; place them in a pan a little distance 
 apart; prick with a fork. Bake in a hot oven. 
 
 Boston Brown Bread. — One pint of milk, one 
 pint of cornmeal, half pint of ryemeal or graham 
 flour, a scant half cup of New Orleans molasses, one 
 scant teaspoonful of soda, one teaspoonful of salt. 
 Mix cornmeal, rye flour, and salt together ; thoroughly 
 dissolve soda in a little milk, then add rest of milk. 
 Now add to the flour the molasses, milk, and soda. 
 Stir all this well together, keeping it free from lumps; 
 pour this into a double kettle which has been pre- 
 viously buttered. Have water boiling. Boil for four 
 hours, never allowing it to cease. Now take bread 
 out, and bake it in the oven for twenty minutes. 
 
 Brown Bread and Cream. — Take a slice of brown 
 bread, cover it with cream, and sprinkle with a little 
 sugar. 
 
 Bread of Corn and Rice. — One-half pint corn- 
 meal, one pint of cold boiled rice, one-half pint of 
 milk, one egg, half teaspoonful of salt, piece of butter 
 the size of a walnut, one teaspoonful of baking 
 powder. Mix cornmeal, sugar, salt, and baking powder 
 together thoroughly. Pass rice through a sieve, and 
 add to it the milk, egg, and butter (melted). Now stir 
 in the cornmeal, etc., and put in oven. 
 
 Zwieback. — Take a rusk, slice it in half-inch 
 slices, put slices in a very slow oven, and allow them 
 to remain until they attain a deep golden-brown 
 color. This is best done in a brick oven ; conse- 
 quently zwieback furnished by bakers is the best. 
 
90 FOOD FOR THE SICK 
 
 Sippets.— Cut slices of bread thin about one inch 
 wide and three to four inches long. Put in oven and 
 toast them carefully until they are of a golden color. 
 Serve on hot plate. 
 
 Soup Sticks. — Dissolve one-half teaspoonful of 
 salt and one tablespoonful of sugar. Soften two 
 tablespoonfuls of butter in a half pint of hot milk. 
 Mix the above ingredients, and let stand until luke- 
 warm ; put in one fifth of a cake of yeast (first dissolve 
 if it is compressed), add the white of one egg } well 
 beaten, and flour enough to make dough slightly 
 softer than for ordinary bread. Let this rise over 
 night. Cut this in small pieces, and roll out into long 
 slender sticks, say six inches long and a half inch 
 thick. Place them in buttered pans, say two inches 
 apart, and put them in a warm place for one hour to 
 rise ; then bake fifteen to twenty minutes. Bake in a 
 moderately hot oven. 
 
 Egg Rusks. — One quarter of a pound of butter, one 
 pint of milk, seven eggs, three ounces of sugar, one 
 gill of yeast flour. Warm the milk and melt the but- 
 ter in it ; break up the eggs well, and add to them the 
 sugar and yeast, adding sufficient flour to make a soft 
 dough ; then sprinkle a little flour over the top, cover 
 it with a cloth, and put it in a warm place to rise. As 
 soon as the dough becomes light (which will take from 
 one and a half to two hours), work it down, cover it 
 again, and let it rise for another hour. Then work it 
 down for the last time, and form it into round cakes 
 size Qf an egg ; place these closely together in a but- 
 tered baking-tin, let them stand for ten minutes, and 
 then put them in a quick oven. Twenty minutes will 
 
AND HOW TO PREPARE IT. (J I 
 
 be sufficient time to bake them. Pass a brush dipped 
 in milk over them a few minutes before removing 
 them from the oven. 
 
 Sponge Rusks.— Take sponge cake; this must be 
 stale. Cut in slices about one quarter of an inch 
 thick and one inch wide ; put them on a gridiron, and 
 put in slow oven until pale brown and very crisp. 
 They will keep for several days if kept in close tin. 
 
 Diet Bread.— Three eggs, one ounce of sugar, one 
 teaspoonful of baking powder, one and a half ounces 
 of flour, a little grated lemon rind. Pass sugar and 
 flour through a sieve into a bowl ; break into this all 
 the eggs; whisk until the mass is like cream; add 
 grated lemon rind. You should bake this in shallow 
 tins, and they should be lined with greased paper. 
 Bake about three quarters of an hour in moderate 
 oven. This may be baked in flat tins, and have jam 
 spread between. 
 
 Soup Roll. — (According to Hedwig Heyl.) Thirty 
 grams of grated roll are toasted with ten grams 
 of butter, without coloring the latter ; three eighths of 
 a liter of bouillon is poured over and slowly boiled 
 for a half-hour. The yolk of an egg is beaten up 
 with a tablespoonful of sweet or sour cream, and then 
 put into the soup, and the latter is passed through a 
 sieve upon the previously warmed plate. 
 
 Soup Biscuit. — (Hemmeter.) Forty grams of 
 butter are stirred for a quarter of an hour, afterward 
 mixed with two whole eggs, a little salt is added, and 
 at least forty grams of flour. In order to make 
 
92 FOOD FOR THE SICK 
 
 the mass rise more easily, one can add three grams 
 of baking powder (consisting of bicarbonate soda and 
 tartaric acid). A long, square sheet-iron mould is 
 rubbed with butter; the mass is put into it, and baked 
 in the oven with moderate heat for a half-hour. When 
 the mass is cooled off, it is taken out, cut into blocks, 
 and can then be added to the various soups. 
 
 Aleuronat Bread, — (According to Dr. Huth, Aerztl, 
 Centralbl.) Mix five hundred grams of aleuronat 
 flour and one thousand three hundred grams of rye 
 flour. Mix one half of this mass with one liter of 
 warm water, two good teaspoonfuls of salt, and one 
 hundred and eighty grams of yeast finely divided 
 in a little water ; set this dough, sprinkled with a little 
 flour, to rise. After the usual rise, the dough is 
 worked up with the remaining flour into loaves. 
 These are baked in square pans rubbed with butter ; 
 after letting them rise well once more, they are baked 
 for two hours with strong heat. 
 
 Sponge Drops. — (Emma Jefferson, in the Trained 
 Nurse.) Beat together three eggs and one and a half 
 cups of sugar. Add one-half cup of cold water when 
 they are light, and two cups of flour, in which sift 
 one teaspoonful of cream of tartar and one-half tea- 
 spoonful of saleratus. Flavor with lemon. Drop, in 
 teaspoonfuls, into buttered muffin-cups, and bake in 
 quick oven. 
 
 Alniond Cakes for Diabetes. — (Seegen.) Take 
 of blanched sweet almonds one quarter of a pound; 
 beat them as fine as possible in a stone mortar ; remove 
 sugar contained in the meal by putting meal into a linen 
 
AND HOW TO PREPARE IT. 93 
 
 bag and steeping it for a quarter of an hour in boiling 
 water acidulated with vinegar ; mix this paste thor- 
 oughly with three ounces of butter and two eggs. 
 Next add the yolks of three eggs and a little salt, and 
 stir well for some time. Whip up the whites of three 
 eggs and stir in. Put the dough thus obtained into 
 greased moulds, and dry by slow fire. 
 
 Peptonized 3Iilk Toast. — Over two slices of toast 
 pour a gill of peptonized milk (cold process) ; let stand 
 on the hob for thirty minutes. Serve warm, or strain 
 and serve fluid portion alone. Plain light sponge-cake 
 may be similarly digested. 
 
 GENERAL RULES FOR COOKING. 
 
 FRESH VEGETABLES. 
 
 Summer vegetables should, if possible, be cooked 
 on same day they are gathered. In boiling them they 
 should be put in enough boiling salt water to cover 
 them, and boiled steadily until done ; should the water 
 need replenishing, use boiling water only. The vessel 
 must be kept covered ; care should be taken not to boil 
 too long, for this makes them watery, though they must 
 be done. If the water has boiled a long time before 
 vegetables are put in, it loses all its gases, and the 
 mineral ingredients are deposited, leaving it flat and 
 tasteless, and the vegetables will not have bright color 
 nor fine flavor. 
 
 Dried Peas, Beans, and Lentils. — These all con- 
 tain nitrogenous substances, and are valuable as' foods, 
 
94 FOOD FOR THE SICK 
 
 They require good cooking. The skins or shells are 
 hard to digest, and should be rejected. Dried beans, 
 peas, etc., should be soaked over night in cold water, 
 then they should be spread out for a day to dry ; dur- 
 ing this drying process a change takes place which 
 changes the starch into sugar. This insures better 
 digestion. Butter added to water while cooking is 
 said to soften them. If to be used as vegetables, use 
 hot water ; if as soup, use cold water. 
 
 Time-Table for Cooking Vegetables. 
 
 Potatoes, old, boiled, 30 minutes 
 
 Potatoes, new, baked, 45 minutes 
 
 Potatoes, new, boiled, 20 minutes 
 
 Sweet potatoes, boiled, 45 minutes 
 
 Sweet potatoes, baked, 60 minutes 
 
 Squash, boiled, 25 minutes 
 
 Squash, baked, 45 minutes 
 
 Shell beans, boiled, 60 minutes 
 
 Green peas, boiled, 20 to 40 minutes 
 
 String beans, boiled, 1 to 2 hours 
 
 Green corn, 25 to 60 minutes 
 
 Asparagus, 15 to 30 minutes 
 
 Spinach, 1 to 2 hours 
 
 Tomatoes, fresh, 1 hour 
 
 Tomatoes, canned, 30 minutes 
 
 Cauliflower, 1 to 2 hours 
 
 Cabbage, % to 2 hours 
 
 Dandelions, 2 to 3 hours 
 
 Beet greens, 1 hour 
 
 Onions, 1 to 2 hours 
 
 Beets, 1 to 5 hours 
 
 Turnips, white, ^ to 1 hour 
 
 Turnips, yellow, ij£ to 2 hours 
 
 Parsnips, 1 to 2 hours 
 
 Carrots, 1 to 2 hours 
 
AND HOW TO PREPARE IT. 95 
 
 CANNED GOODS. 
 
 A word about the appearance of the cans : If the 
 ends are convexed or bulged out, do not use it, for this 
 usually means fermentation has been going on in the 
 can ; but if the reverse, the ends are sunken or con- 
 caved, you may know the contents to be wholesome. 
 (The rule of bulged ends does not apply to condensed 
 milk.) Upon opening the can, pour the contents 
 immediately into a glass or porcelain dish; never let 
 contents stand in the can, as there is a chemical action 
 of air upon the tin, often causing sickness. 
 
 Canned Fruits, — Should be placed in an open 
 glass or porcelain dish and set in the refrigerator sev- 
 eral hours before they are to be served. 
 
 Canned Vegetables. — Few cooks understand cook- 
 ing these articles of diet, and in incompetent hands 
 they prove unsatisfactory. They are usually served 
 in the brine that is in the can ; this should not be done, 
 and if the directions given below are followed it will 
 be difficult to distinguish them from fresh vegetables. 
 I am speaking especially of peas, lima beans, and 
 string beans. Pour off brine, throw it away, then 
 place the vegetables in cold water ; wash well, and let 
 stand a few minutes ; this freshens them. Cook but 
 a few minutes, and season to taste. Milk may be used 
 in cooking instead of water. A small piece of pork 
 added to string beans adds flavor. 
 
 Corn. — Should only be thoroughly heated, as it has 
 been sufficiently cooked before canning. Add butter, 
 milk, salt, and pepper, as desired. 
 
g6 FOOD FOR THE SICK 
 
 Tomatoes. — Should be cooked quickly over hot fire 
 to retain the natural flavor ; never let them simmer a 
 long time. 
 
 Asparagus. — Is best cooked in the cans; care 
 should be taken not to break off the tips. 
 
 DRIED AND EVAPORATED FRUITS. 
 
 Unfortunately, dried fruits are usually imperfectly 
 cooked, but if they are properly prepared they make 
 an excellent food. 
 
 Stewed Prunes. — Thoroughly wash and pick over, 
 rejecting imperfect ones; put them to soak over night 
 in the water (cold) they are to be cooked in, using 
 only enough water to cover them. Place them on the 
 fire where they can simmer only for three hours. Do 
 not let them boil, and do not use an iron vessel to 
 cook them in. Keep them covered closely. If care- 
 fully cooked they may be served whole, which makes 
 a much more appetizing appearance than when the 
 skins are broken. Prunes are usually sweet enough, 
 but if sugar is to be added, wait until five minutes be- 
 fore taking off the fire. In other dried and evaporated 
 fruits the treatment is about the same, only they re- 
 quire but about two hours' cooking ; add sugar same as 
 in prunes. Do not stir, as stirring breaks the fruit. 
 
 Dried Peaches require more washing and rub-^ 
 bing than any other fruit in order to free them from 
 fuzz and skin. Peaches dried with the skins on make 
 the richest fruit. The skins, however thick, are dis- 
 
AND HOW TO PREPARE IT. 97 
 
 solved in cooking. During hot weather fruit while 
 soaking should be put in the refrigerator, as it is liable 
 to sour. 
 
 Flavoring should be used sparingly, and extra C 
 sugar is by many thought to be the best sugar for 
 dried fruits. All cooked fruits are better served cold. 
 All dried fruits should be treated in this manner. 
 
 MILK AND MILK PREPARATIONS. 
 
 Milk and Lime Water. — To two thirds of a glass 
 of milk add one third of a glass of limewater. Serve 
 at once. 
 
 Milk and Seltzer. — Equal parts of sterilized milk 
 and seltzer water are mixed. Serve immediately. 
 
 Milk and Soda Water. — Made as milk and seltzer. 
 
 3Iilk and Vichy. — Made as milk and seltzer. 
 
 Milk and Cinnamon Drink. — (Ringer.) Boil in 
 one pint of new milk sufficient cinnamon to flavor it 
 pleasantly, and sweeten with w T hite sugar. This may 
 be taken cold w 7 ith one teaspoon of brandy, and is 
 very good in cases of diarrhea. Children may take 
 it warm without brandy. 
 
 Rice Milk. — Prepare rice by receipt suggested 
 elsewhere in this volume. Put rice in a strainer, and 
 pour through it hot milk. The milk may be poured 
 through the rice several times. See that no bits of 
 rice are in the milk. This may be salted or sweet- 
 ened and flavored. 
 
98 FOOD FOR THE SICK 
 
 Milk Mixture in Typhoid.— Milk (fresh) half 
 pint, water half pint, white of one egg, sugar one tea- 
 spoonful, a pinch of salt. Mix thoroughly. A tea- 
 spoonful of some fruit juice (pure) may be added to 
 this if desired. 
 
 Almond Milk.— (Hemmeter.) Thirty grains of 
 sweet almonds, two of bitter almonds, are blanched after 
 they have laid twenty-four hours in cold water. One 
 can scald the almonds with boiling water ; then they 
 can be pressed out of the hulls after a few minutes. 
 Pound almonds in a mortar, then mix with one-fourth 
 liter warm water or milk, and the mixture is allowed 
 to stand for two hours, after which it is strained 
 through cloth and the juice well pressed out. 
 
 Milk Punch. — Make this by adding brandy, whisky, 
 or rum and milk in proportion of one to four or six 
 parts of milk ; flavor with sugar, shake until froth is 
 raised ; serve with grated nutmeg on top. 
 
 Sherry or Brandy and Milk. — (Ringer.) To one 
 tablespoonful of brandy or one wineglass of sherry, 
 in a bowl or cup, add powdered sugar and a very little 
 nutmeg ; warm a small cup of new milk and pour over 
 wine and sugar ; shake well and serve. 
 
 Rum Punch. — White sugar, two teaspoons; one 
 egg, stirred and beaten up ; warm milk, large wine- 
 glass ; Jamaica rum, two to four teaspoons ; nutmeg. 
 
 Champagne Whey. — Boil half pint milk; strain 
 through cheese cloth; add wineglass of champagne. 
 
 Milk and Egg. — Best milk with salt to taste ; beat 
 white of egg till stiff; add egg to milk and stir. 
 
AND HOW TO PREPARE IT. 99 
 
 Wine Whey. — (Thompson.) Milk one pint, wine 
 of pepsin one teaspoonful. Heat gently to 115 F.; let 
 stand, break the curd, strain, and add sherry to the 
 proportion of one to four or six. Drink cold. 
 
 Tamarind Whey, — (Pavy.) Stir two tablespoonfuls 
 of tamarind in a pint of milk while boiling; after it 
 is cold, strain. A refrigerant and slightly laxative 
 drink. 
 
 White Wine Whey or Posset. — (Pavy.) To a half 
 pint of milk, boiling, add one wineglassful of sherry, 
 and afterward strain through a muslin cloth. Sweeten 
 to taste. A useful diuretic drink in cold and mild 
 febrile disorders. For child, give tablespoonful every 
 two or three hours. 
 
 Milk with Suet. — Half pint of milk, half ounce of 
 suet (mutton). Shred suet very finely, add it to milk, 
 and simmer very gently for three quarters of an hour ; 
 strain through muslin. Good in chest and wasting 
 diseases. 
 
 Cream of Tartar Whey. — (Pavy.) Stir a quarter 
 of an ounce of cream of tartar into a pint of boiling 
 milk and strain. In serving it may be rendered more 
 agreeable by the addition of sugar. Diuretic and 
 refrigerant. 
 
 Junket. — Take a half pint of fresh milk, heated 
 lukewarm ; add one teaspoonful essence of pepsin, and 
 stir just enough to mix. Pour into custard cups, let 
 stand till firmly curded ; serve plain or with sugar 
 and grated nutmeg. May add sherry. 
 
 L, tfC, 
 
IOO FOOD FOR THE SICK 
 
 Milk Jelly.— (Hemmeter.) Boil two liters of milk 
 for five to ten minutes with two hundred and fifty 
 grams of sugar. To the well-cooled mixture add, 
 while slowly stirring, a solution of thirty grams of 
 white gelatin in two hundred and fifty grams of 
 water, and also add three wineglassfuls of good 
 Rhine wine or thirty grams of cognac. After- 
 ward pour the mass into a form and let cool. 
 
 Junket, — (Anderson.) Sweeten with white sugar 
 one pint of new milk. If wine is allowed, a dessert- 
 spoonful of sherry is an improvement. Heat to the 
 warmth of new milk, pour into a shallow dish, and 
 stir in two teaspoonfuls of essence of rennet. This 
 will form a slight curd. Grate a little nutmeg over it 
 or add a pinch of powdered cinnamon. Serve when 
 quite cold. In cold weather the milk should be 
 placed in a warm room to set. An excellent food and 
 a good substitute for milk in typhoid fever, etc. 
 
 Eg-g* and Wine. — (Ringer.) Take one egg y half 
 glass of cold water, one glass sherry, sugar, very little 
 nutmeg ; beat the egg into a froth with a tablespoonful 
 of cold water. Make the wine and water hot, but not 
 boiling ; pour on the egg, stirring all the time. Add 
 sufficient sugar to sweeten and a very little nutmeg. 
 Put into granite saucepan over slow fire, and stir one 
 way until it thickens, but do not let it boil. Serve 
 with crisp biscuit or bits of toast. 
 
 Wine Whey. — Put two pints new milk in saucepan 
 and stir over clear fire until nearly boiling ; then add 
 gill (two wineglassfuls) of sherry, and simmer a quar- 
 ter of an hour, skimming off" curd as it rises. Add a 
 
AND HOW TO PREPARE IT. 10 1 
 
 tablespoon more sherry, and skim again for a few min- 
 utes; strain through coarse muslin. May use two 
 tablespoons lemon juice instead of wine. 
 
 Sterilized Milk. — Put the required amount of milk 
 in clean bottles. (If for infants, each bottle holding 
 enough for one feeding.) Plug mouths lightly with 
 rubber stoppers ; immerse to shoulders in kettle of 
 cold water ; boil twenty minutes, or, better, steam thirty 
 minutes in ordinary steamer; push stoppers in firmly, 
 cool bottles rapidly, and keep in refrigerator. Warm 
 each bottle just before using. 
 
 Koumiss. — Take ordinary beer bottle with shifting 
 cork; put in it one pint milk, one-sixth cake of Fleisch- 
 man's yeast or one tablespoon of fresh lager beer yeast 
 (brewers'), one-half tablespoon white sugar reduced to 
 syrup ; shake well and allow to stand in refrigerator 
 two or three days, when it may be used. It will keep 
 there indefinitely if laid on its side. Much waste can 
 be saved by preparing the bottles with ordinary corks, 
 wired in position, and drawing off the koumiss with a 
 champagne tap. 
 
 Milk, Effervescent Zyminised. — Put some finely 
 cracked ice into a glass half filled w 7 ith cold apolli- 
 naris, vichy, or aerated water, as preferred ; then 
 quickly pour in zyminised friilk, and drink while 
 effervescing. 
 
 Zyminised milk may be made more palatable to 
 many patients by addition of a little grated nutmeg, 
 sweetened with a little malt extract or flavored with a 
 little brandy, etc. 
 
102 FOOD FOR THE SICK 
 
 Kefyr. — (Hemmeter.) It is best to procure moist 
 kefyr mushrooms (not the dried grains prepared for 
 immediate use). They can be procured from the Cau- 
 casian Kefyranstalt in Breslau, or from Dr. M. Leh- 
 mann, Berlin, C (43 and 44 Heiligeist Strasse). Pour 
 away the liquid contained in the bottle, wash the 
 mushrooms in a lukewarm soda solution of 5-1000, 
 rinse with clean lukewarm water, and after pouring 
 away the water place the mushrooms in a porcelain 
 vessel of a capacity of two liters. Previously two 
 liters of milk should have been boiled and allowed to 
 cool again; now pour the milk, the temperature of 
 which should be lukewarm, upon the mushrooms, close 
 the vessel tightly, and let it stand for twenty-four 
 hours in a place the temperature of which should be 
 about 15 R., during which time it is well to often stir 
 the milk carefully. At the expiration of this time it 
 should be stirred again, and the milk is then poured 
 through a fine wire sieve into clean bottles with pat- 
 ent stoppers. These bottles are again kept for twenty- 
 four to thirty-six hours, or, at the highest, fifty-four 
 hours, in a place the temperature of which is kept at 
 that named above. Bottles should be kept lying 
 down. 
 
 By frequent shaking the process of fermentation 
 may be hastened, likewise through heat, on which 
 account the fermentation takes place more quickly in 
 mid-summer, and the kefyr consequently will be 
 finished sooner. The mushrooms which remain after 
 pouring off the milk must be rinsed each time with 
 lukewarm water and freed from the particles of cheese, 
 and afterward placed again in a thoroughly clean 
 vessel, and milk again poured over them. After two 
 
AND HOW TO PREPARE IT. 103 
 
 or three days the preparation is so regulated that each 
 day two bottles (of one liter each) become ready for 
 use, for which reason four patent stopper bottles are 
 necessary. Once a week the bottles must be rinsed 
 with a lukewarm soda solution 5-1000 instead of luke- 
 warm water, in order to free them from acid. At first 
 let the patient drink one wineglassful three times a 
 day, then one third of a liter, then constantly increase 
 the dose until prescribed dose has been reached. 
 
 Peptonized Ice Cream. — (Fallis.) One measure 
 peptogenic milk powder, one-half pint milk, one-half 
 pint water, four tablespoonfuls of cream ; heat to boil- 
 ing point, according to directions accompanying pep- 
 tonizing powder. Now transfer mixture to a freezer 
 and freeze. Serve. 
 
 EGGS. 
 
 EGGS RAW. 
 
 Egg "Water. — Stir whites of two eggs into half a 
 pint ice-water without beating ; add enough salt or 
 sugar to make palatable. 
 
 Glair Water. — (Hemmeter.) Into 200 cubic centi- 
 meters of cold water, which has been previously boiled, 
 put with constant stirring the white of one egg, and 
 add, according to prescription, three teaspoonfuls of 
 powdered sugar or grape sugar, or 10 grams of cog- 
 nac. Serve. 
 
 Egg Drink. — One tablespoonful of cream, white 
 of one fresh egg } one tablespoonful of brandy. Whip 
 
104 p o° D F0R THE SICK 
 
 egg to a froth, now add cream ; whip again, then add 
 brandy by degrees, mixing well. This should be 
 served immediately. 
 
 Eggnog. — Scald some new milk by putting it, 
 contained in a jug, into a saucepan of boiling water, 
 but do not allow it to boil. When cold, beat up a 
 fresh egg with a fork in a tumbler with some sugar ; 
 beat broth, add a dessertspoon of brandy, and fill up 
 tumbler with scalded milk. 
 
 Tom and Jerry. — Beat one whole egg with heap- 
 ing teaspoonful of sugar until it is very light, then 
 add two tablespoonfuls of rum and three fourths of a 
 cupful of boiling water. Mix this well by shaking in 
 hot glass with tin cover. Serve in hot glass with little 
 nutmeg grated over the top. 
 
 Eggs for Fever Patients. — (Yeo). The yolk may 
 be beaten with milk, hot water, or with hot tea sweet- 
 ened with grape sugar. Brandy may be added. 
 
 Mistura Spiritus Vini Gallici. — (Br. Ph.) Yolk of 
 two eggs, half an ounce of refined sugar ; thoroughly 
 beat, and add four ounces cognac and an equal amount 
 of cinnamon water. The brandy in this mixture may 
 be still further diluted. 
 
 Milk Brandy and Egg. — Place egg into a tumbler 
 and beat to a froth; add powdered sugar to taste and 
 a dessertspoonful of brandy. To this add a quarter of 
 a pint of fresh zyminised milk. 
 
 Sherry and Egg. — One egg f two ounces sherry 
 (best). Beat egg thoroughly, add wine, and beat again. 
 This makes a very strengthening drink in convales- 
 cence. 
 
AND HOW TO PREPARE IT. tOg 
 
 Port Wine and Egg. — One egg y sugar and nutmeg 
 to taste, one wineglassful port wine, one wineglassful 
 hot water. Beat egg and sugar together; now add hot 
 water, beating hard all time (add water slowly). Now 
 add wine. Dust nutmeg over top. A nice way to serve 
 this is with strips of dry toast, biscuit, or sponge cake. 
 
 Wine Whey with Eggs. — Two yolks of eggs, one 
 gill sherry or Madeira, one dessertspoonful sugar. 
 Beat yolks of eggs and sugar together. Bring wine to 
 a boil, then stir in eggs and sugar. Take hot. 
 
 Egg- Snow. — One new egg } two tablespoonfuls 
 milk, one teaspoonful sugar, lemon or orange juice to 
 taste. Beat the yolk (after having separated it from 
 the white) thoroughly with the sugar and milk ; now 
 add the lemon — port wine may be added if allowed. 
 Whisk the white to a very stiff froth ; take about two 
 thirds of this and mix with the yolk, etc. ; pour into 
 serving glass, and put rest of white on top. 
 
 Egg* with Beef Tea. — One egg } one-fourth pint of 
 beef tea, a pinch of salt. Beat the egg thoroughly. 
 After having heated the beef tea to boiling point, add 
 to egg little at a time, stirring. This makes a highly 
 nutritious food. 
 
 Strengthening Mixture, — Four new eggs, half 
 pound raw sugar, four lemons, half pint rum, half pint 
 milk. Put eggs in bowl with the lemon juice; let 
 them stand until shells are dissolved by the action of 
 the lemon. To this add milk, rum, and sugar, and 
 beat thoroughly. Strain and bottle. A tablespoonful 
 may be taken three times a day. Note. — Good in 
 weak chests. 
 
106 FOOD FOR THE SICK 
 
 EGGS COOKED. 
 
 Poached Egg", New Way, — Break egg into cup or 
 mould ; set this into boiling water until done. Serve 
 on a square of toast. 
 
 Boiled Eggs. — To boil them so the albumen is uni- 
 formly coagulated, temperature of water must not 
 exceed 180 F. Boil ten to fifteen minutes. 
 
 Boiled Egg, No. 2. — Let water come to a boil; 
 immediately take water off stove and put egg in it ; 
 let egg stand for five minutes, and the white will be 
 firmly set, though not hard. 
 
 Boiled Egg (New Process), No. 3. — Put egg in 
 
 cold water ; allow water to reach boiling point ; re- 
 move, and the egg is cooked through. 
 
 Egg Toast. — Break one egg on a plate, whip 
 thoroughly ; add to this one cup of milk and a pinch 
 of salt. Have the crust removed from three or four 
 slices of bread cut three quarters of an inch thick. In 
 the above mixture soak the bread, lay in a buttered 
 pan, and bake in hot oven or fry until a golden brown. 
 Serve with butter. 
 
 Steamed Egg.— One egg, two tablespoonfuls cream, 
 salt and pepper. Break egg in a bowl, add salt, pepper, 
 and milk; beat to a froth. Butter a cup or mould, 
 pour into this; steam for ten minutes, and serve on a 
 square of toast. The crust should be removed from 
 the toast. 
 
 Omelet Souffle. — Two eggs, one teaspoonful sugar, 
 one dessertspoonful jam, one-half ounce butter, a little 
 
AND HOW TO PREPARE IT. 107 
 
 flavoring if desired. Divide yolks from whites ; beat 
 yolks, sugar flavoring until thick. Whip whites into 
 stiff froth, stir lightly into yolks. Melt butter into 
 omelet pan and pour in mixture. Cook over fire for 
 about one minute, then in a hot oven for two to three 
 minutes. Spread jam on, roll up, and dust with sugar. 
 Serve hot. 
 
 Rum Omelet (for convalescents). — One egg, one 
 teaspoonful sugar, one ounce butter, one teaspoonful 
 milk, one teaspoonful rum. Beat egg and sugar 
 together, add to them the milk and rum, continue 
 beating. Put butter in omelet pan ; when hot, pour 
 in mixture. Cook three or four minutes ; be careful 
 not to let omelet stick to pan. Turn on hot plate, roll 
 up, and dust with sugar. If desired, rum may be 
 served over the omelet. 
 
 Note. — Brandy or other liquors may be used instead of rum. 
 
 Bread Omelet. — (The Trained Nurse.) Two eggs, 
 one quarter of cup of stale bread crumbs, one-quarter 
 cup of milk, one-half teaspoonful of salt, one and a 
 half teaspoonfuls of butter. Soak the crumbs in milk 
 fifteen minutes ; add the salt and the yolks of the eggs 
 well beaten, and fold in the whites of the eggs beaten 
 stiff. Cook and serve as ordinary omelet. 
 
 Egg Sandwiches. — Cut thin slices of stale bread 
 in triangles and toast. Put together in pairs, having 
 between thoroughly cooked egg yolk, rubbed to a 
 paste, seasoned with salt and moistened with butter. 
 
 Baked Custard. — One small egg t one tablespoon- 
 ful sugar, a few grains of salt, one-half cup milk, 
 slight grating of nutmeg. Scald the milk. Beat the 
 
Io8 FOOD FOR THE SICK 
 
 eggs slightly and add the sugar and salt. Pour on 
 gradually the hot milk. Strain into buttered cups. 
 Sprinkle with nutmeg. Place in a pan of hot water 
 and cook in a slow oven until firm. 
 
 Soft Custard. — Yolk of two eggs, two tablespoon- 
 fuls of sugar, a few grains of salt, one cup of milk, 
 one-third teaspoonful vanilla. Scald the milk. Beat 
 the eggs slightly and add sugar and salt. To the 
 mixture add gradually the hot milk. Cook in a 
 double boiler until it thickens. Strain, cool, and 
 flavor. 
 
 Savory Custard. — (Anderson.) Add the yolk of 
 two eggs to a cupful of beef tea, with pepper and salt 
 to taste. Butter a cup, pour mixture into it, and let it 
 set in a pan of boiling water until the custard sets. 
 
 DRINKS. 
 
 Lirue-Water. — A piece of fresh unslaked lime 
 about one inch square ; over this pour two quarts of 
 hot water. When it has slaked, stir it thoroughly. 
 Let it remain over night. Pour off" the clear liquid 
 and bottle. Good to neutralize acidity of stomach. 
 
 Gum Arabic Water. — Dissolve ounce of gum 
 arabic in pint of boiling water; add two tablespoons 
 of sugar, wineglass of sherry, and juice of large lemon- 
 cool, add ice. 
 
 Celery Water.— One stick of celery, one quart of 
 water ; thoroughly cleanse celery, cut into small pieces, 
 
AND HOW TO PREPARE IT. 109 
 
 and add to water cold. Let it boil for four hours ; add 
 a little water during the boiling process to take place 
 of loss by evaporation. At the end of four hours 
 there should be about one pint. Serve wineglassful 
 at a time. 
 
 Sassafras Water. — Green twigs of young sassa- 
 fras; pound thoroughly. Pour over a pint of cold 
 water and let stand several hours. 
 
 Orange Flower Water. — One pint boiling water, 
 one tablespoonful orange flower water, one ounce loaf 
 sugar. Pour boiling water over sugar in a jar, stir 
 until dissolved, and when cold add orange flower 
 water. 
 
 Linseed Tea. — (Chambers.) Whole linseed, white 
 sugar, each one ounce ; lemon juice, two ounces ; licor- 
 ice root, one-half ounce. Mix; allow it to stand for 
 awhile and serve. 
 
 Flaxseed Tea. — Flaxseed, whole, one ounce; 
 white sugar, one ounce (heaping tablespoon); licorice 
 root, half ounce (two small sticks); lemon juice, four 
 tablespoons. Pour on these materials two pints boil- 
 ing w T ater ; let stand in hot place four hours ; strain 
 off the liquor. 
 
 Flaxseed Tea with Lemon. — One tablespoonful 
 of flaxseed, one pint of water, one tablespoonful of 
 sugar, and juice of one lemon. Boil flaxseed for one 
 hour in the water ; strain it and add lemon juice and 
 sugar. Serve cold or hot. Be sure to have flaxseed 
 free of all foreign matter. 
 
IIO FOOD FOR THE SICK 
 
 Bran Tea. — Three tablespoonfuls bran, one quart 
 boiling water, honey to taste. Put bran into a jar, 
 pour over it the boiling water ; let this stand in a warm 
 place for about fifteen minutes. Now strain through 
 piece of muslin. Sweeten to taste. 
 
 Note. — If acids are allowed, one-half lemon or a wineglassful of 
 sherry may be added. 
 
 Barley Water (No. 1). — Two ounces barley, one 
 lemon, one ounce sugar, one quart water. Cleanse 
 barley thoroughly, and put into an enameled sauce- 
 pan; boil a few minutes in one pint of cold water; 
 now throw away this water, again wash the barley, 
 and add one quart of water cold, with sugar and lemon 
 rind (cut thin). Simmer for two hours, strain, add the 
 juice of the lemon ; now allow to cool. Strain again 
 when cold ; there must be no sediment. 
 
 Barley Water (No. 2). — Two ounces pearl barley, 
 one ounce sugar, rind of one-half lemon (cut thin), 
 one and a half pints boiling water. Cleanse barley, 
 put in jar with sugar and lemon. Pour over boiling 
 water and cover closely till cold. This will be very 
 clear. 
 
 Note. — Juice of lemon may be added if patient is allowed to take 
 acids. 
 
 Barley Water, Thick (No. 3).— Two ounces pearl 
 barley, one ounce sugar, one quart of cold water, rind 
 of half lemon (cut thin). Cleanse barley thoroughly, 
 add cold water, and boil gently for two or three hours. 
 This must be skimmed occasionally. Put sugar and 
 lemon rind into earthen jar, and put barley over them 
 after it has been strained. Cover closely until cold. 
 See note to Barley Water No. 2. 
 
AND HOW TO PREPARE IT. Ill 
 
 Rice Water. — (Pavy.) Thoroughly wash one 
 ounce of rice with cold water, then macerate for 
 three hours in a quart of water kept at a tepid heat, 
 and afterward boil slowly for an hour and strain. A 
 useful drink in dysentery, diarrhea, and irritable 
 states of the alimentary canal. It may be sweetened 
 or flavored to taste. 
 
 Rice Water. — One and a half ounces rice, one 
 pint of cold water, one-half ounce raisins. Wash rice 
 thoroughly and put in granite saucepan containing 
 raisins and water; simmer one hour. Strain and 
 serve when cold. 
 
 Toast Water. — Toast three slices stale bread to 
 dark brown, but do not burn. Put into pitcher ; pour 
 over them a quart of boiling w 7 ater ; cover closely, and 
 let stand on ice until cold; strain. May add wine 
 and sugar. 
 
 Cream of Tartar Drink — Potus Imperials — 
 Imperials Drink. — (Pavy.) Dissolve one to one and 
 a half drams of cream of tartar in a pint of boiling 
 water; flavor with lemon peel and sugar; strain. 
 When cold, serve (ad libitum). 
 
 Crnst Coffee. — Take a pint of crusts of Indian 
 bread; brown w r ell in oven. Pour over them three 
 pints of boiling water, and steep for ten minutes. 
 Serve with cream. 
 
 Demulcent Drink. — (Ringer.) A pinch of isin- 
 glass is boiled in a half pint of new 7 milk with a half 
 dozen bruised sweet almonds and three lumps of 
 sugar. 
 
112 FOOD FOR THE SICK 
 
 Sago Cordial. — One quart of cold water, two 
 ounces sago, one lemon, one-half pint sherry, one-half 
 ounce sugar, one teaspoonful tincture of ginger. Boil 
 sago in water until it is a jelly. The sugar should 
 have been rubbed on the rind of the lemon. Add this 
 with the ginger and sherry to the jelly ; boil again for 
 five minutes. 
 
 Note. — Not to be given after inflammatory conditions. 
 
 Royal Gruel. — One egg, one wineglassful sherry, 
 one strip lemon rind, a little grated nutmeg, one-half 
 pint of gruel or arrowroot, sugar to taste. Beat egg } 
 sherry, and nutmeg together; add them to gruel, which 
 has been flavored with the lemon rind and sugar. 
 Strain. Serve with fingers of toast, well toasted. 
 
 Oatmeal Gruel. — One tablespoonful coarse oat- 
 meal, sugar to taste, one pint of water or milk, a 
 small piece of fresh butter, a little spice of some 
 kind if liked. When water boils, shake in the oat- 
 meal, stir for five minutes, then draw saucepan to the 
 side of the fire and allow to simmer slowly for one 
 hour. Strain, sweeten, and flavor to taste. Rum 
 may be added as a flavor; if the patient is not 
 feverish it is very refreshing. In using coarse oat- 
 meal, be sure to always strain. 
 
 Barley Gruel. — One tablespoonful of barley flour, 
 one cup of boiling water, a teaspoonful of sugar, one 
 cup of milk, and a pinch of salt. Mix flour, salt, and 
 sugar together with a little cold water, pour on boil- 
 ing water, and boil for ten minutes ; the milk should 
 not be added; bring to boiling point again. Strain 
 and serve hot. 
 
AND HOW TO PREPARE IT. I 1 3 
 
 Cracker Gruel. — Take same ingredients as for 
 barley gruel, substituting cracker dust for barley; 
 put all ingredients together, and boil two minutes. 
 It may be served as it is, or strained. 
 
 Farina Gruel. — This is made the same as barley 
 gruel, except farina is used instead of barley. This 
 is a very nourishing gruel. 
 
 Indian Meal Gruel. — The same ingredients are 
 used as for barley gruel, except substituting two 
 tablespoonfuls of Indian meal for barley. Put in 
 double boiler, and cook for about three hours ; after 
 this time add milk, and it is ready to serve. 
 
 Flour Gruel. — Flour gruel is made the same as 
 barley, except that a flavoring is added at time of 
 first cooking, which should last not less than twenty 
 minutes slowly, and flour used in place of barley. In 
 fevers, lemon is best flavor to be used. 
 
 Baked Flour Gruel. — To prepare flour, put in an 
 earthen jar with cover, and bake in slow oven for 
 from ten to twelve hours. Do not let oven get hot 
 enough to brown flour, as it will then be spoiled. 
 Make gruel as receipt for flour gruel. 
 
 Water Panada. — Put one pint of cold water into 
 an enameled stewpan, add to it two ounces of light 
 crusts, boil for three quarters of an hour, stirring 
 occasionally; add a piece of butter the size of a 
 chestnut and a pinch of salt ; now stir in the yolk of 
 an egg and serve. 
 
 Milk Panada.— Boil the milk first, let it get cold, 
 then add bread crusts, and proceed as for water panada. 
 
114 FOOD FOR THE SICK 
 
 Water Panada with Beef Tea, — Mix equal parts 
 of water panada and beef tea. Serve hot. 
 
 Unfermented Grape Juice and Water. — Take 
 equal parts of unfermented grape juice and water. 
 
 Caudle. — (Ringer.) Mix well one pint of cold 
 gruel with a wineglassful each of good cream and 
 sherry, and a tablespoonful of noyeau, and sweeten 
 with sugar candy. 
 
 Mulled Wine. — (Ringer.) Boil some spice, cloves, 
 nutmeg, cinnamon, or mace in a little water just to 
 flavor wine ; then add a wineglassful of sherry or any 
 other wine with a little sugar ; bring it to a boiling 
 point, and serve with sippets of toast. If a dry wine 
 is used, more sugar will be necessary. 
 
 Pleasant Drink. — One wineglassful sherry, two 
 wineglassfuls lime-water, two wineglassfuls milk; 
 mix thoroughly. 
 
 Currant Jelly Water. — (Fagge.) Red or black 
 currant jelly dissolved in hot or cold water or tama- 
 rind tea makes an excellent invalid beverage. 
 
 Black Currant Vinegar. — Three pounds black 
 currants, one and a half pounds of loaf sugar, one 
 quart (pure) vinegar. Add vinegar to currants and 
 sugar ; let them stand for one week, then strain. Put 
 liquor strained off in an enameled pan, and simmer 
 for twenty minutes, skimming well. Cool it, bottle, 
 and cork well. This will keep for years. 
 
 Blackberry Vinegar. — Two quarts blackberries, 
 three pints of vinegar (pure), sugar. Put one quart 
 
AND HOW TO PREPARE IT. I I 5 
 
 blackberries into bowl, add vinegar ; let stand for 
 about twenty-four to thirty hours. Strain this off, 
 and add liquor to the other quart of blackberries. 
 Let this stand the same time. Strain and measure. 
 Now put in a jar, and add one pound of white sugar 
 for each pint of liquid. After the sugar has dissolved, 
 cover the jar, and place in saucepan of water and 
 boil for one hour. Use as drink. 
 
 Black Currant and Arrowroot Water. — Two 
 
 large tablespoonfuls black currant jam, one teaspoon- 
 ful arrowroot, one quart of water. Put jam and 
 water into a saucepan, let it boil ; then cover it and let 
 simmer gently for half an hour. Strain it, let it come 
 to boil again, and add arrowroot ; have arrowroot 
 made into smooth paste before adding. Stir while 
 adding arrowroot. Serve when cold. 
 
 Apple Water. — Two large apples, one pint water, 
 one ounce sugar, a bit of lemon rind. Do not peel or 
 core apples ; first wash them and cut them up. Put 
 them in an enameled saucepan with water, sugar, and 
 lemon rind. Simmer gently for one hour, then strain; 
 cover closely until cold. 
 
 Baked Apple Water. — Three large apples, one 
 pint boiling water. Cleanse apples and bake them 
 unpeeled until quite soft. Then pour boiling water 
 over them ; stir well ; sweeten if liked. Strain when 
 cold. A useful drink in fevers. 
 
 Apple and Rice Water. — Two good apples, one 
 quart of water, one-half teaspoonful rice, honey to 
 taste. Boil apples and rice gently in quart of water 
 
Il6 FOOD FOR THE SICK 
 
 until both are soft and will pass through a fine sieve ; 
 a thorough pulp should be made of the mass. Sweeten 
 to taste with honey. (Sugar may be used.) Serve. 
 
 Apple Water and Sherry.— Two wineglassfuls of 
 apple water, one wineglassful of sherry. This makes 
 a fine drink in fevers, as it is stimulating and 
 strengthening. 
 
 Tamarind Water. — Two ounces tamarinds, one- 
 fourth pound stoned raisins, three pints of water. 
 Put tamarinds, raisins, and water in a stewpan. Boil 
 gently one hour ; strain and use when cold. 
 
 Lemonade well made is of high dietetic value. 
 Few know how to make it properly. If the following 
 receipt is used, you will have a drink highly palatable 
 to those in health as well as the sick. For one quart : 
 Juice of three lemons, rind of one; peel very thin, 
 taking just the yellow on outside; cut this in very 
 small pieces, put with the juice ; add two ounces of 
 powdered sugar ; put this in a porcelain or stone vessel 
 with tight cover, and add one quart of water (the 
 water should be at temperature used to draw tea), 
 cover and let it get cold. It may be iced when served. 
 Strain before serving. 
 
 Lemonade No. 2. — Juice of three or four small 
 lemons, rinds of two lemons, one-half pound of sugar, 
 one quart of boiling water. Rub some of the lumps 
 of sugar on the lemon rinds until the oil of the rinds 
 is taken up ; then add sugar, pour the juice over the 
 sugar, and add boiling water. Let it get cold ; strain 
 and serve. 
 
AND HOW TO PREPARE IT. liy 
 
 Egg 1 Lemonade. — Beat one egg with one table- 
 spoonful sugar until very light, stir in three table- 
 spoons cold water and juice of small lemon ; fill glass 
 with pounded ice, and drink through straw. 
 
 Cocoa Cordial. — (The Trained Nurse.) One tea- 
 spoonful cocoa, one teaspoonful of sugar, one-half cup 
 boiling water, one and a half tablespoonfuls port wine. 
 Mix cocoa and sugar, and add enough water to form a 
 paste. Stir in the remainder of the water and boil one 
 minute. Add the wine. Useful in case of chill or 
 exhaustion. 
 
 Brandy Cocoa. — (The Trained Nurse.) Two 
 tablespoonfuls cocoa, one teaspoonful sugar, one 
 tablespoonful hot water, one cup scalded milk, three 
 quarters of a teaspoonful of brandy. Scald the milk. 
 Mix the cocoa and sugar, and pour on the water ; add 
 to the scalded milk. Cook three minutes in a double 
 boiler, Add brandy and serve with or without 
 whipped cream. Any Dutch preparation of cocoa 
 may be used. 
 
 Nutritious Coffee. — Dissolve a little isinglass 01 
 gelatin (Knox) in water; put half an ounce freshly 
 ground coffee into saucepan with one pint of new milk, 
 which should be nearly boiling before the coffee is 
 added ; boil together for three minutes ; clear it by 
 pouring some of it into a cup and dashing it back 
 again ; add the isinglass, and leave it to settle on the 
 hob for a few minutes. Beat up an egg in a breakfast- 
 cup and pour the coffee upon it ; if preferred, drink 
 without the egg. 
 
Il8 FOOD FOR THE SICK 
 
 JELLIES— FARINACEOUS AND WINE; 
 
 Barley Jelly.— (Eustace Smith.) Put two table- 
 spoonfuls of washed pearl barley into a pint and a 
 half of water, and boil down to a pint ; strain and let 
 the liquid settle into a jelly. Two teaspoonfuls of this, 
 dissolved in eight ounces of warm sweetened milk, 
 are enough for a single feeding, and such a meal may 
 be allowed twice a day. 
 
 Arrowroot Mould. — Three ounces arrowroot, one- 
 fourth pound sugar, one pint boiling water, two eggs, 
 two lemons (rind and juice). Add to arrowroot lemon 
 rind, juice, and sugar. Mix smoothly. Add boiling 
 water, stirring all the time ; let it cool. Put into granite 
 pan; add two eggs well beaten, and stir until it boils. 
 
 Bread Jelly, — A slice of bread, say one inch thick, 
 should be covered with water and allowed to soak; 
 pour off water when it is soft and add one pint of milk, 
 and let boil a few minutes. Salt and pepper may be 
 added, or it may be sweetened and flavored. (Speidel.) 
 
 Nutritious Jelly. — For invalid. One-fourth ounce 
 best gelatine, one-fourth pint of water, one lemon, 
 one fresh egg. Sugar to taste. Prepare gelatine by 
 soaking for twenty minutes. Place gelatine water 
 and sugar in a granite pan, and stir over slow heat 
 until dissolved; then add the strained lemon juice and 
 enough w r ater to make another quarter of a pint. 
 Have eggs thoroughly beaten ; add them to mixture 
 very slowly, stirring well. Pour into moulds. 
 
 Note.— Orange may be used instead of lemon, but it must be remem- 
 bered that it takes more orange juice than lemon. 
 
AND HOW TO PREPARE IT. 1 19 
 
 Port Wine Jelly. — (Ringer.) Put into a jar one 
 pint of port wine, two ounces of gum arabic, two 
 ounces of isinglass, two ounces of powdered white 
 sugar, quarter of nutmeg grated, bit of cinnamon. 
 L,et it stand over night closely covered. Next day 
 put the jar in boiling water, and let it simmer until 
 contents are dissolved ; then strain, let stand till cold, 
 and cut into small pieces to serve. 
 
 Claret Jelly. — One pint claret, one pint water, one 
 ounce sweet gelatine, three lemons, one pound sugar, 
 four eggs. Dissolve gelatine and sugar in water (best 
 done by setting it near fire), then add the whites and 
 crushed shells of the eggs, claret, rind, and juice of 
 lemons, whisking occasionally until it boils. Now 
 draw the pan to one side, and let jelly settle for few 
 minutes. Strain into wet moulds. 
 
 Porter Jelly. — One-half ounce gelatine, one-half 
 pint of stout or porter, one-half pint of water, one 
 lemon, sugar to taste. Dissolve gelatine in water with 
 rind of lemon ; then add the stout or porter, lemon 
 juice, and sugar. Let it come to boil; strain. Pour 
 into moulds. Serve when cold. 
 
 Irish Moss Jelly. — One-fourth ounce Irish moss, 
 one pint of milk, one ounce sugar, a strip of lemon 
 rind. Soak moss for a few hours in cold water; put 
 milk in a granite pan, add moss, sugar, and lemon rind. 
 Let this simmer gently for about a half-hour. Strain 
 and pour into wet moulds. When cold, turn out. 
 
 Coffee Custard. — Four yolks eggs, two-thirds pint 
 milk (new), two ounces sugar (powdered), one-third 
 
120 FOOD FOR THE SICK 
 
 pint strong coffee. Beat eggs with sugar and milk. 
 Pour this into a jar ; set it into a saucepan of warm 
 water over a fire, and stir while the mixture thickens, 
 which takes place as it heats — stirring prevents curd- 
 ling. The coffee should be added just before taking off. 
 
 Ichthyocolla Jelly. — (Hemmeter.) Cut fifteen 
 grams of ichthyocolla into small pieces and let soften 
 in one half of a liter of water for eight to ten hours ; 
 boil for one-fourth hour, and add gravy from roast 
 or extract of meat. Pour the mass when hot through 
 a fine cloth, or, better, through filter paper. One can 
 add ioo grams of the liquid, also 0.5 of hydrochloric 
 acid, or ten grams of white wine. 
 
 Apple Charlotte. — One-third box Knox's gel- 
 atine, one-third cup cold w r ater, one-third cup boiling 
 water, one cup sugar, one cup cooked apples, whites 
 of three eggs, juice of one lemon. Soak gelatine in 
 cold water five minutes ; pour over the boiling water. 
 Add sugar, lemon, and apples ; strain and stir in a pan 
 of ice and water until stiff; add the well-beaten whites. 
 Line a mould with lady-fingers or sponge cake, pour 
 in the mixture, and serve with a boiled custard made 
 with three yolks of the eggs as sauce, or use whipped 
 cream if preferred. 
 
 Orange Charlotte. — One-third box Knox's gel- 
 atine, one-third cup cold water, one-third cup boiling 
 water, one cup of sugar, one cup orange juice and 
 pulp, whites of three eggs, juice of one lemon. Soak 
 gelatine in cold water until soft. Pour on the boiling 
 water, sugar, and lemon juice. Strain and add the 
 orange juice and pulp with a little of the grated rind. 
 
AND HOW TO PREPARE IT. 121 
 
 Cool in a pan of ice-water. Line a mould with lady- 
 fingers or sections of oranges. Beat the whites of the 
 eggs to a stiff froth, and, when the orange jelly begins 
 to harden, beat it until light. Add the beaten whites, 
 and beat together until stiff enough to drop. Pour 
 into the mould. One pint of whipped cream may be 
 used instead of the whites of the eggs, or it may be 
 piled on the top after the charlotte is removed from 
 the mould. 
 
 Raspberry Cream,— Soak one-fourth box Knox's 
 gelatine in one-half pint cold water five minutes. 
 Boil together one-half pint of milk and one-half pint 
 of cream, and sweeten to taste ; dissolve gelatine in 
 this, but do not boil it. In summer add six table- 
 spoons of the juice from fresh fruit; in winter omit 
 the sugar, and use the same quantity of raspberry 
 jelly or canned raspberries. Beat until beginning to 
 thicken, and put in a mould in a cold place. Serve 
 surrounded with whipped cream. Strawberry cream 
 can be made the same way. 
 
 Rice Cream.— Soak one-fourth box Knox's gel- 
 atine in one-half pint cold water five minutes, and 
 place in farina boiler until gelatine is dissolved, and 
 when cool beat with an egg-beater until it is a froth. 
 Thicken a pint of new milk with rice flour to the con- 
 sistency of cream ; sweeten and flavor to taste. Beat 
 the whites of two eggs to a stiff froth, and, when gel- 
 atine is cold, mix all together and set in a cold place 
 until wanted. 
 
 Orange Cream. — Soak one-quarter box Knox's 
 gelatine in one-half cup cold water five minutes, and 
 
122 FOOD FOR THE SICK 
 
 add enough boiling water to make one pint of liquid. 
 Squeeze the juice from three oranges and half a lemon, 
 and strain this into gelatine when dissolved. When 
 it begins to stiffen, beat in eight tablespoonfuls of 
 whipped cream. Pour in a mould to set. 
 
 Milk Sherbet. — Soak one teaspoonful of Knox's 
 gelatine in two quarts of milk five minutes and place in 
 a farina boiler until dissolved ; strain into freezer, and 
 when ready to freeze add the juice of two lemons 
 with two teaspoonfuls of lemon extract, and when 
 partly frozen add beaten whites of two eggs. 
 
 Russian Creain. — One quart milk, boiled ; one- 
 quarter box of sparkling gelatine dissolved in a small 
 portion of milk ; six eggs, beaten separately, the yolks 
 beaten with a cup of sugar ; then stir in gelatine and 
 eggs into the rest of the milk; strain and pour over 
 the beaten whites ; add teaspoonful lemon; pour into 
 moulds ; place on ice. Serve with strawberries or 
 pineapple. 
 
 Lemon Sponge or Snow Pudding. — Soak one-half 
 box sparkling gelatine in three-fourths pint of cold 
 water ; then dissolve over the fire with the rind and 
 juice of two lemons and six ounces of sugar ; strain, 
 and let it remain until nearly cold and beginning to 
 set; then add the whites of two eggs well beaten, and 
 whisk ten minutes, when it becomes the consistency 
 of sponge; put it lightly into a glass dish, leaving it 
 rough in appearance. Serve with a thin custard. 
 
 Coffee Jelly. — One-half box Knox's gelatine, three- 
 quarters cup of sugar, one-half cup of water, one pint 
 
AND HOW TO PREPARE IT. 123 
 
 strong coffee, one-half pint boiling water. Soak gela- 
 tine in the cold water for five minutes ; pour over it 
 the strong coffee ^boiling); when dissolved, stir in the 
 sugar and all the boiling water (or less water and one 
 wineglassful of sherry wine), and strain into mould. 
 Serve with whipped cream. 
 
 Danish Pudding. — Soak one-half box Knox's gela- 
 tine in three fourths of a pint of cold water ; beat the 
 yolks of four eggs with three fourths of a pint of 
 sherry wine, and add eight ounces of sugar with the 
 juice and rind of two lemons ; bring to scalding point 
 and pour over dissolved gelatine ; strain, and stir 
 occasionally until nearly cold; then pour into mould. 
 
 Chocolate Blanc Mange. — Soak one-half box of 
 Knox's gelatine in one-half cup cold water ; boil one 
 quart sweet milk with one cup of sugar, two 
 ounces of grated chocolate, and a little salt five min- 
 utes ; then add dissolved gelatine, stirring constantly; 
 flavor with vanilla, and pour into moulds. Serve 
 with whipped cream. 
 
 Cornflower Posset. — One-half ounce cornflower, 
 one-fourth pint sherry, sugar to taste. Mix corn- 
 flower and sherry. Boil five minutes. Stir while 
 cooking. Flavor with any spice desired. 
 
 RAW MEAT FOODS. 
 
 Bone Marrow. — Spread bone marrow on nicely 
 prepared pieces of toast; season. Put in oven for a 
 moment. Serve. It may be served on fresh bread 
 the same. 
 
124 FOOD FOR THE SICK 
 
 Bone Marrow and Glycerine. — Equal parts of 
 beef marrow and glycerine are rubbed together in a 
 mortar until they form a paste. The paste is put 
 between thin slices of bread and seasoned to taste. 
 Good in wasting diseases. 
 
 Raw Meat Sandwiches. — (From Food.) Three 
 ounces of raw beef or mutton, one ounce of very fine 
 bread crumbs, one teaspoonful of sugar; cut meat 
 very fine, rub it through a sieve, then pound in a 
 mortar into a paste. Mix it with bread crumbs, sugar, 
 a little salt and pepper ; spread it between thin slices 
 of bread and butter. Brown or white bread may be 
 used. 
 
 Raw Meat Diet. — Scrape pulp from a good steak, 
 season to taste, smear on thin slices of bread ; sear 
 bread slightly, and serve as sandwich. 
 
 Raw Meat Diet. — (Ringer.) Use two ounces of 
 rump steak; take away all fat, cut into small squares 
 without entirely separating the meat, place in a mor- 
 tar, and pound for five or ten minutes; then add 
 three or four tablespoonfuls of water; pound again 
 for a short time; remove all sinew and fibers; add 
 salt to taste; before using, place the cup or jar con- 
 taining the pounded meat in warm water until warm, 
 or scrape the beefsteak with a sharp knife, removing 
 all fat and tendon; flavor with salt and pepper. This 
 may be spread between thin bread and butter in the 
 form of a sandwich. If preferred, the meat may be 
 rolled into balls with a little white of egg and boiled 
 for two or three minutes until the outside turns gray, 
 just long enough to remove raw taste. 
 
AND HOW TO PREPARE IT. 125 
 
 Raw Meat Diet. — Scrape meat, being sure that it 
 is free from all fiber ; roll this into little balls, and put 
 in a hot oven for a minute to cook the outside. 
 Season and serve. 
 
 Meat Biscuit. — (Parkes.) Mix together, cook and 
 bake one pound of flour, one pound of meat, one 
 quarter of a pound of suet, one-half pound of potato, 
 with a little sugar, onion, salt, pepper, and spices. A 
 palatable meat biscuit weighing about one and a 
 quarter pounds, containing ten to twelve per cent 
 water, is thus obtained, which keeps quite unchanged 
 for months. 
 
 MISCELLANEOUS. 
 
 Panada. — (Ringer.) Take the crumbs of a penny 
 roll and soak in milk for a half-hour, then squeeze 
 the milk from it; have ready an equal quantity of 
 chicken or veal scraped very fine with a knife ; pound 
 the bread crumbs and meat together in a mortar. It 
 may be cooked either mixed with chicken or veal 
 broth, or poached like an egg, by taking it up in two 
 spoons in pieces the shape of an egg; after seasoning, 
 it may be served with mashed potato. 
 
 Frothergill's Amylaceous Food. — Of rice well 
 washed, of arrowroot, tapioca, pearl barley, take each 
 an ounce ; add two quarts of water, and boil down to 
 one quart; then flavor with candied eringo. 
 
 Alcoholic Pancreas Extract (according to Dr. 
 Reichmart). — A fresh ox pancreas is freed from fat 
 
126 FOOD FOR THE SICK 
 
 and skin immediately after killing, chopped up, and 
 one half of a liter of twelve to fifteen per cent alcohol 
 is poured over. Let stand in a cool place for two or 
 three days ; filter. One wineglassful for each meal. 
 
 Powdered Beef. — Chop lean beef into small 
 pieces, dry over water bath or in a slow oven (do not 
 overdry), powder to a fine powder. This powder 
 may be mixed with any form of liquid diet. The dry- 
 ing process occupies from five to twenty-five hours. 
 
 Dujardin-Beaumetz recommends a preparation 
 as follows : Two tablespoon fuls of meat powder, three 
 dessertspoonfuls of essence or syrup of rum punch, 
 and milk enough to make it quite fluid. 
 
 Stokes' Cognac Mixture. — Best cognac, distilled 
 water, each fifteen ounces; yolk of one egg; syrup, 
 six ounces. Mix. Give a teaspoonful every two or 
 three hours. 
 
 Fever Food. — (Buss.) Peptone ioo, grape sugar 
 300, rum or cognac 200, water 600 grams. The 
 quantity to be taken in twenty-four hours, in addition 
 to milk, yolk of egg, bouillon, etc. If this food be 
 too sweet, tincture of gentian is added. 
 
 An Infant Food. — Take 32 grams of wheat flour 
 and malt, 0.15 gram of potassii bicarbonate, add enough 
 water to make into a bolus. Add to this ten ounces 
 of milk, place on stove at gentle heat, stir constantly; 
 when it begins *o thicken, remove from the stove for 
 fifteen minutes, stirring all the time. Put back on 
 fire and bring to boiling point, and it is ready. 
 
AND HOW TO PREPARE IT. 127 
 
 An Infant Food. — (Eivlart.) Wheat flour or barley 
 meal, ten ounces; water, three and one-half pints; 
 extract of malt, half teaspoonful. With a scant quart 
 of the water make the flour into a gruel, boiling ten 
 minutes in a double boiler. Take.out the inner vessel 
 and add rest of the water cold, the malt extract being 
 added to the last few ounces. Let it stand fifteen 
 minutes. Put back the inner vessel and allow it to 
 boil fifteen minutes. Strain through a wire gauze 
 strainer. Good as a diluent for milk. 
 
 Prune Whip. — (The Trained Nurse.) One-third 
 pound prunes, one-half cup of sugar, one-fourth tea- 
 spoonful lemon juice, white of one egg. Soak prunes 
 over night in cold water to cover. Cook in same 
 water until tender. Remove stones, and force through 
 a strainer. Add sugar and cook to the consistency 
 of a marmalade. Cool and put in a glass jan Beat 
 the white of the egg until stiff. Add slowly two 
 tablespoonfuls of the prune mixture and the lemon 
 juice. Pile lightly on a buttered saucer, and bake in 
 a slow oven eight minutes. Serve with a custard 
 sauce. 
 
 Strawberry Cream. — (See note.) One pound ripe 
 Btrawberries, one pint of whipped cream, two ounces 
 isinglass, six ounces sugar (pulv.). Crush fruit with 
 sugar and rub through a sieve. Melt isinglass in little 
 milk, then add fruit with the whipped cream; mix 
 thoroughly, and pour into moulds. 
 
 Note. — Any berries may be used instead of strawberries. 
 
 Baking Irish Potatoes, — (New way.) Wash and 
 boil the usual way until nearly done ; finish by baking. 
 
128 FOOD FOR THE SICK 
 
 Break them open as soon as they leave the oven, so 
 that the steam may escape. Cooked this way they 
 are more mealy. 
 
 Baked Apples. — (The Trained Nurse.) Wipe, core, 
 and pare two sour apples. Place in small bak- 
 ing-pan. Fill the cavities with sugar mixed with a 
 few gratings of nutmeg, and allow four drops of 
 lemon juice to each apple. Cover the bottom of the 
 pan with hot water. Bake in a moderate oven, basting 
 often. Care must be taken that the apples do not 
 lose their shape. 
 
 FOOD PRODUCTS. 
 
 Beef Peptonoids. — From beef and milk with 
 gluten. 
 
 Bovinine. — Unaltered blood of the beef. 
 
 Carnrick's Soluble Food, — Evaporated milk, par- 
 tially peptonized and thoroughly sterilized by heat, 
 forty-five parts; dextrin and soluble starch, forty- 
 five parts ; milk sugar, ten parts. 
 
 Globon. — Chemically pure albumen. More nutri- 
 tious than meat or milk, and easily assimilated. 
 
 Hemaboloids, — Iron-bearing nucleo-albumin, re- 
 inforced by bone marrow extract, and antiseptically 
 treated with nuclein. 
 
 Horlick's Food. — Containing fat, glucose, cane 
 sugar, albuminoids, mineral constituents, and water, 
 but no starch. 
 
AND HOW TO PREPARE IT. I2Q 
 
 Imperial Granum. — Prepared from finest wheat, 
 unsweetened, containing no glucose, cane sugar or malt. 
 
 Leibig's Soluble Food. — Equal parts of wheat 
 flour and barley malt, with bran and one per cent of 
 bicarbonate of potassium. The starch is converted 
 into maltose and dextrin. The food is strained, 
 pressed, and extracted with warm water, evaporated, 
 dried, and pulverized. 
 
 Malted Milk. — (Horlick's.) A powdered, sterilized 
 preparation of pure cow's milk with the extract of 
 malted barley and wheat. The starch is converted into 
 dextrin, and the mixture dried in vacuo. The casein 
 of the milk is predigested by a vegetable ferment. 
 
 Maltine. — Extraction of all the nutritive and di- 
 gestive properties of wheat, oats, and malted barley. 
 
 Maltzyme. — A concentrated, unfermented, dias- 
 tasic -extract of malt. 
 
 Mellin's Food. — A combination of dextrin, mal- 
 tose, albuminates, and salts. 
 
 Nestle's Food. — Consists of sugar, fat, proteids, 
 dextrin, and starch. 
 
 Panopeptone. — A combination containing the en- 
 tire edible substance of prime lean beef and of best 
 wheat flour. 
 
 Trophonine. — The nutritive elements of beef, egg 
 albumin, and wheat gluten. 
 
 These products make valuable additions to the 
 liquid and semi-solid foods. There are many ways of 
 preparing them ; directions come with each package, 
 
I30 FOOD FOR THE SICK 
 
 NUTRITIVE ENEMATA. 
 
 PREPARATION OF THE BOWEL FOR AN ENEMA. 
 
 A tube should be passed and warm water thrown 
 in to clean out the bowel. Some authors prefer soap- 
 suds. After a thorough cleansing, again insert the 
 tube and inject the food. Never inject cold foods, as 
 bowel will have a tendency to reject any thing cold. 
 Use olive oil to lubricate tube, as glycerine has, so it 
 is said, a tendency to excite peristaltic action, there- 
 by causing expulsion. 
 
 The patient must remain in a recumbent position 
 for one hour after food has been injected, and a hot 
 towel should be held firmly against the anus for fifteen 
 to twenty minutes. 
 
 Patient should lie on left side with hips raised, and 
 injection given gradually. 
 
 It is best to give injection with funnel or irri- 
 gating bottle, never with a syringe. The tube must 
 not be too stiff nor so soft that it can kink upon 
 itself. 
 
 In adults the tube should be passed high up into 
 the colon, say from 14 to 18 inches, though 12 inches 
 as a rule will do. 
 
 Nutritive Enema. — (Leube.) Scrape and chop fine 
 one hundred and fifty grams of good beef; fifty grams 
 o£ fresh pancreatic glands, free from fat (either cow 
 or hog may be used), are mixed with this and stirred 
 carefully, with the addition of not more than one 
 hundred and fifty grams of lukewarm water. Injec- 
 tions of from fifty to not more than one hundred 
 
AND HOW TO PREPARE IT. 1 3 I 
 
 grams at a time in lukewarm state by means of a 
 simple funnel, ending in a nozzle which must have 
 a wide opening. The mixture will keep only a short 
 while. 
 
 Nutritive Enema. — ( Jaccoud.) Two hundred and 
 fifty grams of bouillon, one hundred and twenty grams 
 of wine, yolk of two eggs, one-fourth gram peptone. 
 Rosenheim uses peptone (one-half dram), two eggs, 
 fifteen grams of glucose ; sometimes emulsions of cod- 
 liver oil. The amount of injected nutriment must not 
 exceed eight ounces at a time. 
 
 Nutritive Enema. — (Ewald.) Two or three eggs 
 are beaten smooth with one tablespoonful of cold 
 water and a little salt (as much as can be held on the 
 point of a knife). Wheaten starch (as much as can be 
 held on the point of a knife) is boiled with a half cup 
 of twenty per cent solution of grape sugar, and one 
 wineglassful of red wine added. The solution is cooled 
 to 30 R., and the eggs are stirred in slowly. One can 
 add also one teaspoonful of meat peptones, but this 
 is not absolutely necessary. Nutritive clysters are to 
 be injected while at blood heat, and in quantities of 
 two hundred and fifty grams at a time. Previously 
 the rectum must have been cleansed by a purgative 
 clyster. In some cases the grape sugar had better be 
 omitted, as since through its decomposition an irrita- 
 tion of the intestine arises. 
 
 Nutritive Clyster (according to Boas). — Warm two 
 hundred and fifty grams of milk, and stir with tw T o 
 yolks of eggs, one teaspoonful of common salt, and 
 one teaspoonful of wheaten starch, and afterward add 
 
132 FOOD FOR THE SICK 
 
 one teaspoonful of red wine. If mucous membrane 
 of rectum is easily irritated, one may add four or five 
 drops of opium (tincture). Such clysters may be 
 administered from one to four times in twenty-four 
 hours (heated to blood heat) with a long, soft rectal 
 tube and a Heger funnel and tubing. 
 
 Meat Bouillon Wine Clyster (according to 
 Fleiner). — Consists of eighty grams of beef tea and 
 forty grams of mild white wine. To be injected two 
 or three times a day at body temperature. 
 
 Enema. — (Herrick.) Somatose one ounce, the half 
 of an egg, peptonized milk four ounces, and a pinch 
 of salt. This is about the amount for each enema, 
 but must be varied in ingredients, quantity, and 
 hours. Time for giving enema about four hours 
 apart. (Good for children.) 
 
 Enema. — (Philip F. Barbour, M. D.) To one whole 
 egg (raw) add fifteen grains of salt; beat thoroughly 
 and administer. To this may be added an equal 
 quantity of peptonized milk, or the peptonized milk 
 may be given by itself. (Good for children.) 
 
 Note. — Wine should not be an ingredient if enema is for a child. 
 
AND HOW TO PREPARE IT. 133 
 
 PEPTONISED ENEMATA.* 
 
 MILK ENEMATA. 
 
 Milk may be introduced as soon as it is mixed in 
 the ordinary proportion with the peptonising powder, 
 and, as it is usually required warm, a very considerable 
 degree of predigestion will take place while bringing 
 the milk to proper temperature ; or best, the powder 
 should be mixed with ready warmed milk. 
 
 Peptonised milk may be very conveniently pre- 
 pared by the cold process, and when required the 
 proper quantity may be warmed and injected. 
 
 EGG ENEMATA. 
 
 Dissolve the white of an egg in thrice its bulk of 
 warm water ; add the contents of a peptonising-tube 
 and stir well and inject at once. An egg f white and 
 yolk, may be thoroughly mixed with a pint of milk 
 and peptonised in the usual manner, and thus afford 
 a very nutritious enema. 
 
 BEEF ENEMATA. 
 
 Take a tablespoonful of minced lean beef, add to 
 four tablespoonfuls of cold water, and gradually heat 
 to boiling. Now rub all through a fine sieve or 
 colander, and when lukewarm add the contents of a 
 peptonising-tube, and it is ready for injection. It 
 may be made more fluid if desirable. 
 
 -From Fairchild's Hand-Book of the Digestive Ferments, by per- 
 mission. You will note peptonized is spelled with an " s " to conform to 
 original. 
 
134 FOOD FOR THE SICK 
 
 PANOPEPTON ENEMATA. 
 
 Panopepton possesses every desirable quality for 
 nutritive enemata. It contains all the soluble and 
 digestible constituents of bread and beef. It is made 
 ready for use simply by dilution with three or four 
 parts of warm water; is readily absorbable and non- 
 irritant, and has been used with such success as to 
 conclusively demonstrate its value. 
 
 PEPTONISED FOODS.* 
 
 PEPTONISED MILK. 
 WARM PROCESS. 
 
 Into a clean quart bottle put the powder contained 
 in one of the peptonising tubes and a teacupful of 
 cold water ; shake, then add a pint of fresh cold milk 
 and shake the mixture again. Place the bottle in 
 water so hot that the whole hand can be held in it 
 without discomfort for a minute (or at about 115 F.). 
 
 Keep the bottle there ten minutes. 
 
 At the end of that time put the bottle on ice to check 
 further digestion and keep the milk from spoiling. 
 
 Place the bottle directly in contact with the ice. 
 
 Ten minutes in the hot-water bath gives sufficient 
 time for the predigestion of the milk in ordinary 
 cases. 
 
 If there is any evidence that the milk requires 
 more digestion, it is only necessary to let the milk 
 stand a longer time in the hot-water bath. 
 
 *From Fairchild's Hand-Book of the Digestive Ferments, by per- 
 mission. 
 
AND HOW TO PREPARE IT. 1 35 
 
 COLD PROCESS. 
 
 Mix the peptonising powder in cold water and 
 cold milk, as usual, and immediately place the bottle 
 on ice without subjecting it to the water-bath or any 
 heat. 
 
 When needed, pour out the required portion, and 
 use in the same manner as ordinary milk. 
 
 It is recommended to try the milk prepared by the 
 cold process in those cases in which food is not 
 quickly rejected after ingestion, but in which the 
 digestive functions are impaired, or even practically 
 suspended. It has been found in many such cases 
 that the peptonising principle exerts sufficient action 
 upon the milk in the stomach to insure its digestion 
 and proper assimilation. If the milk so prepared be 
 not well borne, or any evidence appears of its imperfect 
 digestion, it should be sufficiently predigested — pep- 
 tonised — by the usual warm process. 
 
 Milk by the "cold process" is especially suited for 
 dyspeptics and persons who ordinarily find milk in- 
 digestible. This milk has no taste or evidence of the 
 presence of the peptonising agent. 
 
 PARTIALLY PEPTONISED MILK. 
 
 Put into a clean graniteware or porcelain-lined 
 saucepan the powder contained in one of the Fairchild 
 peptonising tubes and a teacupful (gill) of cold water; 
 stir well, then add a pint of fresh cold milk. Place 
 the saucepan on a hot range or gas stove and heat 
 with constant stirring until the mixture boils. The 
 heat should be so applied as to make the milk boil in 
 
I36 FOOD FOR THE SICK 
 
 ten minutes. When cool, strain into a clean bottle, 
 cork well, and keep in a cool place. When needed, 
 shake the bottle, pour out the required portion, and 
 serve cold or hot, as directed by the physician in 
 charge. 
 
 Note. — Milk thus prepared will not become bitter. 
 
 HOT PEPTONISED MILK AS A BEVERAGE. 
 
 Into a clean quart bottle put the powder contained 
 in one of the peptonising tubes and a teacupful of 
 cold water ; shake, then add a pint of fresh cold milk 
 and shake the mixture again. Place the bottle on ice 
 until the milk is required for use. When needed, 
 pour the portion to be used into a saucepan and heat 
 as hot as can be agreeably sipped. 
 
 If required for immediate use, the peptonising 
 powder, cold water, and cold milk may be thoroughly 
 mixed in the saucepan and heated to the proper tem- 
 perature for drinking. 
 
 At this temperature (during the heating) the pep- 
 tonising powder acts with great rapidity, and in a few 
 minutes a hot peptonised milk may be prepared which 
 will be sufficiently digested for the majority of cases. 
 
 Hot peptonised milk is the most grateful, nourish- 
 ing, and bracing beverage for invalids, dyspeptics, 
 diabetics, and consumptives. 
 
 It is especially useful with breakfast, and at any 
 time when suffering from a sense of exhaustion with 
 an intolerance for solid foods. 
 
 It is very acceptable to persons who require 
 nourishment before sleeping, and may be used at the 
 table instead of ordinary milk with tea or coffee. 
 
AND HOW TO PREPARE IT. 1 37 
 
 EFFERVESCENT PEPTONISED MILK. 
 
 Put some finely cracked ice in a glass, and then 
 half fill it with cold apollinaris, vichy, clysmic, or 
 carbonic water, as preferred; then quickly pour in the 
 peptonised milk and drink during effervescence. 
 
 Peptonised milk may be made agreeable to many 
 patients by serving with a little grated nutmeg, sweet- 
 ened or flavored with a little brandy, etc. 
 
 SPECIALLY PEPTONISED MILK. 
 
 FOR JELLIES, PUNCHES, ETC. 
 
 FOR ALL RECEIPTS WHERE THE MILK IS TO BE MIXED 
 WITH FRUIT JUICES OR ACIDS. 
 
 Mix the peptonising powder, water, and milk in a 
 bottle, and place in a hot-water bath exactly as 
 directed in the warm process receipt. Now let the 
 bottle remain in the hot water for one hour, then pour 
 into a saucepan and heat to boiling. This specially 
 peptonised milk is now ready for use in making 
 jellies, etc. It may be immediately used if required 
 hot, or set aside on ice for punches, etc. 
 
 In peptonising milk for all these receipts in which 
 lemon juice or acid is to be used, it is necessary to 
 carry the process to the point at which the milk will 
 not curdle with acid. Hence the one-hour digestion. 
 
 Do not fail to boil the milk immediately after the one 
 hour in water-bath in order to kill the peptonising 
 ferment, which would otherwise digest the gelatine, 
 when added, and thus prevent the milk from forming 
 a jelly. 
 
138 FOOD FOR THE SICK 
 
 The bitter taste of the milk so peptonised is en- 
 tirely absent from the jellies, punches, etc., and these 
 foods containing milk in a completely digested form 
 are not only agreeable but exceedingly assimilable. 
 
 PEPTONISED MILK JELLY. 
 
 First take about half a box of Cox's gelatine and 
 set it aside to soak in a teacupful of cold water until 
 needed. 
 
 Take one pint of hot "specially" peptonised milk 
 and dissolve in it about a quarter of a pound of sugar, 
 or sufficient to taste ; next add the gelatine and stir 
 until dissolved. 
 
 Pare one fresh lemon and one orange, and put the 
 rinds into the hot peptonised milk. 
 
 Squeeze the lemon and orange juice into a glass; 
 strain and mix it with two or three tablespoonfuls of 
 best St. Croix rum, or brandy, etc., as may be pre- 
 ferred. 
 
 Lastly, add the juices and spirits with stirring. 
 
 Strain all through a colander, and when cooled to a 
 syrup consistency, so as to be almost ready to " set," 
 pour into tumblers or jelly moulds and put in a cold 
 place. 
 
 It is important not to pour the milk into the moulds 
 until it is nearly cool ; otherwise it will separate in 
 setting. 
 
 This jelly has a delicious flavor, is highly acceptable 
 to invalids and convalescents at the period when they 
 tire of liquids and crave more substantial food. 
 
 Good St. Croix rum is generally preferable to other 
 spirits in making jellies, punches, etc. 
 
AND HOW TO PREPARE IT. 1 39 
 
 PEPTONISED MILK PUNCH. 
 
 Prepare a punch from peptonised in the same 
 manner as from ordinary milk, using St. Croix or 
 Jamaica rum, whisky or brandy, as preferred, and 
 serve with grated nutmeg. 
 
 This is a good way : 
 
 Take a goblet about one-third full of fine crushed 
 ice, pour on it a tablespoonful of St. Croix rum, a 
 dash of Curacoa, or other liquor that is agreeable to 
 the taste, then fill the glass with peptonised milk, 
 stirring well ; sweeten to taste ; grate a little nutmeg 
 on top. 
 
 PEPTONISED MILK LEMONADE. 
 
 Take a goblet one-third full of cracked ice, squeeze 
 on it the juice of a lemon, and dissolve sufficient 
 sugar; then fill the glass with specially peptonised 
 milk, stirring well. 
 
 Make this lemonade of equal parts of peptonised 
 milk and mineral water, instead of milk alone, if you 
 prefer, first pouring the water, lemon juice, etc., on 
 the ice, and then filling the glass with the milk. 
 
 This makes an effervescing punch that is very 
 agreeable. 
 
 PEPTONISED MILK GRUEL. 
 
 Mix smoothly a heaping teaspoonful of wheat flour 
 or arrowroot with half pint of cold water. Then 
 heat with constant stirring until it has boiled briskly 
 for several minutes. 
 
 Mix with this hot gruel one pint of cold milk and 
 strain into a small pitcher or jar, and immediately add 
 
140 FOOD FOR THE SICK 
 
 the contents of one "peptonising tube;" mix well. 
 Let it stand in the hot-water bath, or warm place, for 
 twenty minutes; then put into a clean quart bottle and 
 place on ice. 
 
 This milk gruel may be used in the same manner 
 and for the same purpose as plain peptonised milk. 
 
 The flavor of this milk gruel is very agreeable, 
 the taste of the peptone being masked by the digested 
 arrowroot or flour, the peptonising powder digesting 
 both the farinaceous matter and the milk. 
 
 PEPTONISED MILK WITH PORRIDGE. 
 
 To a dish of porridge of oatmeal, rice, hominy, etc., 
 as prepared for the table, add a sufficient quantity of 
 hot or cold peptonised milk. 
 
 It will aid in the digestion of farinaceous foods for 
 young children, as well as supply the milk in a form 
 especially adapted for children with defective diges- 
 tion. 
 
 PEPTONISED BEEF. 
 
 Take one-quarter pound finely minced raw lean 
 beef, or same weight (of equal portions) of beef and 
 chicken meat mixed. Cold water, half a pint. 
 
 Cook over a gentle fire, stirring constantly until it 
 has boiled a few minutes. 
 
 Then pour off the liquor for future use, and beat 
 or rub the meat to a paste, and put it into a clean 
 fruit jar or bottle with half a pint of cold water and 
 the liquor poured from the meat. Add: 
 
 Bxtractum Pancreatis, 4 measures (20 grains), 
 
 Soda bicarb., 1 measure (15 grains). 
 
AND HOW TO PREPARE IT. 141 
 
 Shake all well together, and set aside in a warm 
 place, at about no° to 115 F., for three hours, stirring 
 or shaking occasionally ; then boil quickly. 
 
 It may then be strained, or clarified with white of 
 egg, in usual manner. Season to taste with salt and 
 pepper. 
 
 For the great majority of cases it will not be required 
 to strain the peptonised liquor, for the portion of meat - 
 remaining undissolved will have been so softened and 
 acted upon by the pancreatic extract that it will be 
 in very fine particles and diffused in an almost im- 
 palpable condition ; thus in a form readily subject to 
 digestion in the stomach. 
 
 Farinaceous materials may also be advantageously 
 used in the preparation of the peptonised soup by sim- 
 ply boiling a sufficient quantity of flour, arrowroot, etc., 
 with a half portion of the water used in above receipt, 
 and mixing all together — meat, gruel, Extractum Pan- 
 creatis, and soda. The Extractum Pancreatis will, at 
 the same time, digest both starch and meat. 
 
 This has a more agreeable flavor than that made of 
 meats alone. 
 
 Jelly also may be made of peptonised beef. 
 
 Be sure to boil the peptonised beef, after three 
 hours in warm place; otherwise the digestion will 
 progress until it is spoiled. 
 
 PEPTONISED OYSTERS. 
 
 (ORIGINALLY SUGGESTED BY DR. N. A. RANDOLPH.) 
 
 Take a half dozen large oysters with their juice 
 and a half pint of water. Heat in a saucepan until 
 they have boiled briskly for a few minutes. Pour off 
 the broth and set aside. 
 
142 FOOD FOR THE SICK 
 
 Mince the oysters finely, and reduce them to a 
 paste with a potato masher in a wooden bowl. 
 
 Now put the oysters in a glass jar with the broth 
 which has been set aside, and add : 
 
 Bxtractum Pancreatis, 3 measures (15 grains), 
 
 Soda bicarb., 1 measure (15 grains). 
 
 Let the jar stand in hot water, or a warm place 
 where the temperature is not above 115 degrees, for 
 one and a half hours. 
 
 Then pour into a saucepan and add half a pint of 
 milk. 
 
 Heat over the fire slowly to boiling point. 
 
 Flavor with salt and pepper, or condiments to 
 taste, and serve hot. 
 
 There will be found but very small bits of the 
 oysters undigested, and these may be strained out or 
 rejected in eating the soup, but will not be unaccept- 
 able to the stomach, except in very rare cases. 
 
 The milk will be sufficiently digested during the 
 few minutes which will elapse before the mixture 
 boils, if heated gradually. 
 
 Be sure to boil the peptonised oysters to finish the 
 process. 
 
 JUNKET, OR CURDS AND WHEY. 
 
 WITH FAIRCHILD'S ESSENCE OF PEPSINE. 
 
 Junket, the soft jelly-like curded milk as prepared 
 with Fair child's Essence of Pepsine, is a delicious 
 delicacy for invalids, convalescents, and dyspeptics. 
 It is especially acceptable and appropriate in conva- 
 lescence, when the liquid foods have become tiresome 
 and repulsive This junket gives the grateful and 
 
AND HOW TO PREPARE IT. 1 43 
 
 wholesome sense of substance, while it does not 
 oppress the digestion. 
 
 Take a half pint of fresh milk heated lukewarm, 
 add one teaspoonful of Essence of Pepsine, and stir 
 just enough to mix. Pour into custard cups, and let it 
 stand till firmly curded ; may be served plain or with 
 sugar and grated nutmeg. 
 
 As a dessert, junket when served with cream, 
 sweetened and flavored with nutmeg or wine, is far 
 more toothsome than more elaborate dishes, and has 
 the merit of requiring but a few minutes and no 
 special skill in its preparation. 
 
 JUNKET OF MILK AND EGG. 
 
 WITH FAIRCHILD'S ESSENCE OF PEPSINE. 
 
 Beat one egg to a froth and sweeten with two tea- 
 spoonfuls of white sugar; add this to a half pint of 
 warm milk; then add one teaspoonful of Fairchild's 
 Essence of Pepsine ; let it stand till curded. This milk 
 and egg junket is a highly nutritious and agreeable 
 food. 
 
 WHEY. 
 
 WITH FAIRCHILD'S ESSENCE OF PEPSINE. 
 
 Take a half pint of fresh milk heated lukewarm 
 (about 115 F.), add one teaspoonful of Fairchild's 
 Essence of Pepsine, and stir just enough to mix ; when 
 firmly curded, beat up with a fork until the curd is 
 finely divided ; now strain, and the whey is ready for 
 use. Whey contains in solution the soluble albumin- 
 oids, the sugar and the salts (mineral constituents) of 
 the milk, and a small portion of fat. 
 
144 FOOD FOR THE SICK 
 
 THE PARTIAL DIGESTION OF FARINACEOUS 
 FOODS AT THE TABLE. 
 
 To a saucer of well-cooked porridge of oatmeal, 
 wheaten grits or rice, etc., as warm as proper to be 
 eaten, add one teaspoonful of Diastin. Stir for a few 
 minutes until thoroughly mixed before eating it. 
 
 Diastin must not be added to very hot food, for 
 if hotter than can be agreeably borne by the mouth, 
 the digestive principle will be destroyed. 
 
 Extractum Pancreatis may be added in exactly the 
 same manner, using a measure full of the dry Ex- 
 tractum Pancreatis instead of the teaspoonful of 
 Diastin. The powder imparts no taste or odor 
 to the food, and is handy to use. It further con- 
 tains every digestive principle — those capable of digest- 
 ing milk, fat, etc., and thus will aid in the digestion of 
 the ordinary foods taken at the same meal with the 
 porridge. 
 
FOOD FOR THE BABY.* 
 
 To treat this subject in full would require a vol- 
 ume in itself, so I shall only attempt to bring out 
 the most important points, as the space allotted it 
 would not warrant more. 
 
 Food for the baby must be considered under three 
 heads: Mother's Milk, Cow's Milk modified, and the 
 "Infant Foods" of commerce. 
 
 Mother's 31ilk. — The best, of course, is mother's 
 milk, and when it is possible the child should always 
 be given the food nature has provided for it, as the 
 acts of man can never exactly reproduce the work of 
 nature. 
 
 Nursing, — During the first three days there is but 
 a small amount of milk secreted, so the child should 
 not be allowed to nurse more than four or five times a 
 day during that period. After this, and during the first 
 week, the child should be fed every two hours and 
 twice during the night. A little further over you will 
 find a table for feeding, which should be followed 
 after the first week. 
 
 The child should not be allowed to remain at the 
 breast over fifteen or twenty minutes at a time. 
 
 * I am especially indebted to Prof. Philip F. Barbour, of the Department 
 of Pediatrics in the Hospital College of Medicine. Louisville, Kentucky, 
 for his assistance, so kindly given, in arranging this chapter. 
 
I46 FOOD FOR THE BABY 
 
 The nursings should be regular (at stated hours), 
 and this strictly adhered to. After each nursing the 
 nipples should be carefully washed. 
 
 The food for the mother should be simple yet 
 nourishing, as meats, vegetables, some fruits (unless 
 they produce indigestion in the mother), and plenty of 
 liquid, as milk or gruel ; tea, coffee, and, usually, wine 
 and beer should not be taken. 
 
 The digestibility of mother's milk is affected in the fol- 
 lowing manner : If the child be allowed to nurse oftener 
 than every two hours, the proteids are increased and 
 the fats diminished; and if the period between nurs- 
 ing is lengthened, the proteids become normal and 
 the fats increased; proteids are increased by lack 
 of exercise. Rich foods, excitement, anger, fright, 
 fatigue, grief, menses, cancer, etc., all affect the milk. 
 
 A well-nourished child has good color, sleeps well 
 after nursing, and is quiet and good-natured when 
 awake. Its gain in weight should be about one-half 
 pound a week. 
 
 Cow's Milk. — There are circumstances, however, 
 when for various causes other foods must be substi- 
 tuted ; when this condition arises we must find a food 
 which most closely resembles the natural product. In 
 seeking a food for an infant deprived of the breast, we 
 naturally turn to the cow for a substitute, the milk of 
 which, in its natural state, however, proves to be indi- 
 gestible to the infant's stomach, and consequently 
 inadequate to replace mother's milk. We are now 
 brought face to face with a problem — to find a means 
 by which we can change the constitution of cow's 
 milk to resemble human milk. 
 
and how to prepare it. i47 
 
 Comparative Table Showing the Difference 
 Between Mother's and Cow's Milk.* 
 
 Cow's. Mother's. 
 
 Fat, 4.0 4.0 
 
 Sugar, . . 4.5 7.0 
 
 Casein, 3.0 0.5 
 
 Lact.-Albumin, 1.0 1.5 
 
 Salts, 0.7 0.2 
 
 Water, 86.8 86.8 
 
 This table, the result of deep study, clearly reveals 
 the reason why cow's milk is not suitable for the 
 human infant. It shows that mother's milk contains 
 more sugar and less casein , so that in the cow's milk 
 there is a larger proportion of the elements which 
 build up muscle tissue, which is more than the child 
 can use or its stomach digest, and, as a result, if taken 
 into the stomach a curd that is indigestible is formed. 
 
 How Can We Change Cow's Milk to Take the 
 Place of Mother's Milk? 
 
 Again I call your attention to the table above, and 
 at a glance you will see that it is in our power to 
 change the quality of the milk in a very simple man- 
 ner. By the addition of sugar, water, and cream we 
 can produce a combination which will very closely 
 resemble the natural food, and, in its absence, answer 
 its purpose. 
 
 I here quote a formula which gives us about the 
 
 proper proportions for the mixture : 
 
 Cream, Three (3) ounces. 
 
 Milk, Two (2) 
 
 Water, Ten (10) 
 
 Lime-water, One (1) ounce. 
 
 Sugar of milk, One-half {%) 
 
 A pinch of salt. 
 
 * I have given this table in round numbers for the sake of convenience. 
 Some authors differ a fraction above and some below the figures given. 
 
148 
 
 FOOD FOR THE BABY 
 
 It must be borne in mind that this exact pro- 
 portion is not suited to every case, and must be 
 varied as conditions present themselves. 
 
 If there be too much casein in the milk, the stools 
 will be green, or may contain curds and be of a 
 cheesy odor. To remedy this, the amount of milk in 
 the above formula should be decreased. 
 
 If there be too much fat, it will be shown by more 
 frequent stools, containing whitish-yellow lumps, and 
 of a decided acid reaction ; this is to be remedied by 
 decreasing the amount of cream in the mixture. 
 
 Too much sugar is the cause of frequent, thin stools, 
 acid in reaction and sour smelling. In this adjust- 
 ment of quantities it should be done carefully and 
 gradually, and continued until normal conditions 
 exist. 
 
 The Quantity of Food and the Time 
 for Feeding. 
 
 I here give a table prepared by Dr. L,. Emmett 
 Holt: 
 
 SCHEDULE FOR FEEDING AN AVERAGE CHILD IN HEALTH, 
 
 
 
 Interval 
 
 Night 
 
 Quantity 
 
 Quantity 
 
 
 Number 
 of 
 
 by day 
 
 feeding 
 
 for 
 
 for 
 
 AGE 
 
 between 
 
 (10 P. m. to 
 
 each 
 
 twenty- 
 
 
 meals. 
 
 meals. 
 
 6 A.M.). 
 
 meal. 
 
 four hours. 
 
 i week . . 
 
 IO 
 
 2 honrs 
 
 2 
 
 I oz. 
 
 IO OZ. 
 
 2 to 3 weeks 
 
 IO 
 
 2 honrs 
 
 2 
 
 \\ oz. 
 
 15 OZ. 
 
 4 weeks . . 
 
 9 
 
 2 honrs 
 
 I 
 
 2\ OZ. 
 
 20 oz. 
 
 6 weeks . . 
 
 8 
 
 2J honrs 
 
 I 
 
 3 oz. 
 
 24 oz. 
 
 3 months . 
 
 7 
 
 3 hours 
 
 I 
 
 4 oz. 
 
 28 oz. 
 
 5 months . 
 
 6 
 
 3 hours 
 
 . . . 
 
 5J0Z. 
 
 33 oz. 
 
 6 months . 
 
 6 
 
 3 hours 
 
 
 6 oz. 
 
 36 oz. 
 
 9 months . 
 
 5 
 
 3 hours 
 
 
 7} oz. 
 
 37? oz. 
 
 12 months . 
 
 5 
 
 3 hours 
 
 
 8 oz. 
 
 40 oz. 
 
AND HOW TO PREPARE IT. 149 
 
 If good results are desired, always be regular at 
 feeding, and this regularity should be begun the first 
 week of life. The baby should be put to sleep at the 
 same time every day. 
 
 Be careful not to give more than the stomach can 
 hold, as overfeeding is bad. 
 
 Vomiting is a sign of overfeeding or indigestion, 
 and when this occurs the amount given should be 
 decreased at the next meal. 
 
 Increasing the Child's Diet. 
 
 A child should be fed on a strictly milk diet until 
 about the ninth or tenth month, when a little soft- 
 boiled egg, soups (vegetable and mutton), beef juice 
 (made by broiling rare done a tender piece of beef and 
 pressing the juice from same), " infant foods," and a 
 small amount of starchy food, as a bit of cracker, 
 arrowroot or farina may be given once a day in a bottle 
 of milk. Potatoes may be given after the twelfth to 
 fifteenth month if they are baked and are well done. 
 
 Feeding in the Second Year. 
 
 A child should never have more than five meals a 
 day during this year, and some cases are better with 
 but four. Give the first food at 7 a. m., and at inter- 
 vals of three hours during the day, including 7 p. m. 
 Be sure to be regular in the feedings. 
 
 DIET FOR DAY'S FEEDING. 
 
 First feeding, — Add to one-half pint of milk one 
 tablespoonful of cream and same quantity of some 
 cereal. 
 
IJO FOOD FOR THE BABY 
 
 Second feeding. — Give only milk, about half pint. 
 
 Third feeding. — One-half pint of milk, a small bit 
 of well-toasted bread over which some meat juice has 
 been poured, or a tablespoonful of scraped meat served 
 with cracker. Egg, soft-boiled, may be used in place 
 of beef or beef juice. 
 
 Fourth feeding. — Milk. 
 
 Fifth feeding. — Milk with small quantity of some 
 cereal, as in the first feeding. 
 
 The quantity of beef juice given should not be 
 over three tablespoonfuls at a feeding. 
 
 Feeding in the Third and Fourth Years. 
 
 Feed four times a day, and under no circumstances 
 give any thing between regular feeding hours. 
 
 The following is an idea of the food to be given a 
 four-year-old child for one day: 
 
 First meal. — Half an orange, two tablespoonfuls of 
 some cereal with a little cream and a glass of milk. 
 
 Second meal. — A cup of broth with some stale* 
 bread toast or crackers ; a glass of milk may be given 
 in place of broth. 
 
 Third meal. — A little steak or chop, sometimes 
 chicken, a little spinach, and a starchy vegetable like 
 potato. A little water is allowed. Stewed prunes 
 are allowed. 
 
 Fourth meal. — Milk toast or bread and milk. 
 
 The juice of orange, the pulp of stewed prunes or 
 baked apples may be given to a child of from fifteen to 
 eighteen months old; they are laxative and aid in 
 digestion. At four years almost any of the fresh fruits 
 may be given in small quantities (except bananas). 
 
 * Bread for children should always be dry or toasted. 
 
AND HOW TO PREPARE IT. 1 5 1 
 
 In the followijig foods, forbidden and allowed, I 
 quote Dr. L. Emmett Holt: 
 
 FORBIDDEN. 
 
 Meats. — Pork in all forms, dried, canned, or salted 
 meats, goose, duck, game, kidney, liver, bacon, meat 
 stews, and dressings from roasted meats. 
 
 Vegetables. — Potatoes (except roasted), cabbage, 
 raw or fried onions, raw celery, radishes, cucumbers, 
 tomatoes (raw or cooked), beets, egg-plant, and green 
 corn. 
 
 Bread and Cake. — All hot bread, biscuit, or rolls; 
 buckwheat and all other griddle cakes ; all sweet 
 cakes, particularly those containing dried fruits and 
 those heavily frosted. 
 
 Desserts. — All nuts, candies, and dried fruits ; all 
 canned or preserved fruits, pies, tarts, and pastry of 
 every description. 
 
 Drinks. — Tea, coffee, cocoa, wine, beer, and cider. 
 
 Fruits. — Bananas, all fruit out of season, all stale 
 fruits, particularly in cities during the summer. 
 Grapes are objectionable only on account of the seeds. 
 With most of the other fruits it is the excess in 
 quantity which makes them injurious. 
 
 Most of the above should be prohibited in the case 
 of children under seven years, and all are improper 
 for healthy children under four years of age. 
 
152 FOOD FOR THE BABY 
 
 ALLOWED. 
 
 Milk. — Always the basis of the diet, one quart 
 daily, without dilution, unless very rich ; always warm. 
 
 Egrgs. — Soft boiled or poached, never fried, not 
 oftener than three times a week. 
 
 Meats. — After eighteen months if most of the 
 teeth are present, once daily, finely bruised or scraped 
 rare roast beef, roast lamb, broiled mutton chop or 
 beefsteak, white meat of chicken or turkey, fresh fish, 
 boiled or broiled, bones the only objection. 
 
 Vegetables. — Potatoes (not until second year) 
 roasted, peas, asparagus tops, spinach, string beans, 
 boiled onions, stewed celery; all should be well 
 cooked, in season, and fresh. 
 
 Cereals. — Oatmeal, wheaten grits, hominy, barley, 
 rice, and arrowroot ; all should be cooked at least two 
 hours and given with milk or cream, well salted, 
 without sugar. 
 
 Broths, etc. — Beef juice expressed from broiled 
 steak (one half to one pound) ; mutton, beef or chicken 
 broth, as follows : One pound of finely-chopped lean 
 meat, one pint of water ; stand on ice for eight hours, 
 cook slowly one hour, strain, and season with salt; 
 cook, skim off fat. 
 
 Bread and Crackers. — In some form may be 
 given at each meal; only stale bread (well baked), 
 zwieback, graham, oatmeal, and gluten crackers, with 
 meals only. 
 
AND HOW TO PREPARE If. 1$$ 
 
 Desserts. — (After two and one-half years) Plain 
 custards, ice cream ; (not oftener than once a week) 
 rice pudding (no raisins), baked apples, stewed prunes. 
 
 Fruits. — (After fifteen months) Oranges ; (after two 
 and one-half years) apples, pears, grapes, berries, etc. 
 In the country almost all varieties in moderate quan- 
 tity; give very cautiously in cities during the sum- 
 mer. 
 
 Infant Foods.-— I shall divide them into two 
 classes : First, those that do not contain milk, and are 
 to be mixed with milk when they are fed. To the 
 second class belong those which contain dried milk, 
 and are to be prepared by the addition of water. Now 
 comes the question, how do they resemble mother's 
 milk when prepared for feeding? If we mix the foods 
 according to the directions of the manufacturers, we 
 find by analysis a difference in the physical properties, 
 deficient in milk fat, milk sugar, and milk salts, and 
 in some we find pure starch, something the infant can 
 not digest. 
 
 After thoroughly investigating the use of "foods," 
 authorities tell us it is best not to use them until after 
 the sixth month, and then not in large quantities, and 
 never as a permanent food, though they may be em- 
 ployed temporarily with advantage when for any 
 reason the child is unable to digest milk, as in various 
 acute diarrheal diseases. 
 
 Weaning the Baby. — Weaning from the breast 
 should be begun at about the tenth month, substi- 
 tuting one feeding for one nursing, later on two feed- 
 ings, etc., until the breast is given up altogether. 
 
154 FOOD FOR THE BABY 
 
 Weaning from the bottle should always begin at 
 about the twentieth month, and should be accom- 
 plished in fifteen months or less. Weaning should be 
 done gradually, as described in another part of this 
 article. 
 
 Milk from One Cow. — It is not well to use the 
 milk of one cow, as such milk is so likely to vary, so 
 the best results are obtained where a mixture of the 
 milk of a herd is used. 
 
 The Nursing Bottle must be kept thoroughly 
 clean. It should be rinsed after each feeding, and 
 thoroughly scalded each time before use, rinsing it out 
 twice a day with a soda or boric-acid solution. 
 
 The Nipple. — Use only a straight nipple that can 
 be adjusted to the bottle, as one with the rubber tub- 
 ing attached is hard to keep clean. After each nurs- 
 ing the nipple should be cleaned, and some authorities 
 say " keep it in a boric-acid solution when not in use." 
 
 Pasteurization takes place at 167 F. This does 
 not destroy the taste or change the constituents of 
 the milk. 
 
 Sterilization takes place at 212 F. This affects 
 both flavor and digestibility. 
 
AND HOW TO PREPARE IT. I 55 
 
 A WORD ON SERVING. 
 
 Nothing is so pleasing to the stomach as a food 
 daintily served. ' The selection of china in which food 
 is to be served should be carefully looked to. Blue and 
 white china serves best for all-around purposes, but 
 when it is possible have a harmony of color between 
 the food and the dish. The dressing of the foods with 
 •green stuffs, such as parsley, lettuce leaves, water- 
 cress, laid around the dish, serves to harmonize color, 
 and gives it a dainty, appetizing look. Sliced lemon 
 served on meats gives a pretty effect. All these small 
 points count in bringing back the appetite of the 
 invalid. The silver should be kept bright, and the 
 linen may be plain but spotless. The air of neatness 
 and elegance should be combined. If the serving-tray 
 be silver, let the edge show ; if it be black, cover it 
 with the tray cloth. A black tray will spoil an other- 
 wise pretty effect. 
 
 RELATIVE VALUE OF APOTHECARIES' 
 AND METRIC WEIGHTS. 
 
 One grain, 0.065 gram. 
 
 One dram, 3.9 grams. 
 
 One ounce, 31.10 grams. 
 
 RELATIVE VALUE OF APOTHECARIES' 
 AND METRIC FLUID MEASURES. 
 
 One minim, 0.06 cubic centimeter. 
 
 One fluid dram, 3.75 cubic centimeters. 
 
 One fluid ounce, 30.00 cubic centimeters. 
 
TABLE OF APPROXIMATE WEIGHTS AND 
 MEASURES. 
 
 Three teaspoonfuls, One tablespoonful. 
 
 Four tablespoonfuls, One wineglassful. 
 
 Two wineglassfuls, One gill. 
 
 Two gills, One tumbler or cup. 
 
 Two cups, One pint. 
 
 One quart of sifted flour, One pound. 
 
 One quart powdered sugar, One pound, seven oz. 
 
 One quart granulated sugar, One pound, nine oz. 
 
 One pint closely packed butter, One pound. 
 
 Three cupfuls sugar, One pound. 
 
 Five cupfuls sifted flour, One pound. 
 
 One tablespoonful salt, One ounce. 
 
 Seven tablespoonfuls granulated sugar, . One-half pint. 
 
 Twelve tablespoonfuls flour, One pint. 
 
 Three coffee cupfuls, One quart. 
 
 Ten eggs, . . . , One pound. 
 
 A tablespoonful is frequently mentioned in receipts. 
 It is generally understood as a measure or bulk equal 
 to that which would be produced by half an ounce of 
 water. 
 
 UTENSILS. 
 
 A double tin steamer. 
 
 An earthen crock. 
 
 An enameled saucepan. 
 
 Meat juice press (a lemon-squeezer may be substi- 
 tuted). 
 
 A porcelain duck. 
 
 Glass tube. 
 
 Glass funnel. 
 
 Porcelain or glass spoons. 
 
 A glass dropper. 
 
 A graduate medicine glass. 
 
 Asbestos mats. 
 
 It is well to have an oil or gas stove. 
 
 These articles are indispensable in the preparation 
 and serving of food in the sick-room. 
 
INDEX. 
 
 Alcohol Allowed in Gastric Cancer, 16 
 
 Alcoholic Pancreas Extract, 125 
 
 Alcohol in Typhoid, 40 
 
 Allowed after Sunstrokes and Heat Exhaustion, 35 
 
 Allowed in Albuminuria, , . . . 3, 4 
 
 Allowed in Alcoholism, Acute, 1 
 
 Allowed in Alcoholism, Chronic, 2, 3 
 
 Allowed in Anemia or Debility, 5, 6 
 
 Allowed in Cholera, 8 
 
 Allowed in Constipation 6, 7 
 
 Allowed in Diabetes, . . . 9,10,11 
 
 Allowed in Diarrhea, 11, 12 
 
 Allowed in Diphtheria, 8 
 
 Allowed in Diseases of Liver and Bile Passages, ..... 27 
 
 Allowed in Dysentery, 13 
 
 Allowed in Fevers, 13, 14 
 
 Allowed in Gastric Cancer, . . 15, 16 
 
 Allowed in Gastric Cancer in advanced cases per mouth, . 15 
 
 Allowed in Gastric Ulcer, 22,23 
 
 Allowed in Gastritis, Acute, 17, 18 
 
 Allowed in Gastritis, Chronic, 19 
 
 Allowed in Genito-Urinary Tract Inflammation, 24 
 
 Allowed in Gout and Rheumatism, 25, 26 
 
 Allowed in Malarial Fever, 28 
 
 Allowed in Obesity, 30 
 
 Allowed in Scarlet Fever, 33 
 
 Allowed in Scurvy (Infantile), 34 
 
 Allowed in Smallpox, 35 
 
 Allowed in Tuberculosis, 36, 37 
 
 Allowed in Typhoid, 38, 39, 40 
 
 Allowed in Whooping-Cough, 41 
 
1 58 INDEX. 
 
 Almond Cakes for Diabetes (Seegen), 92 
 
 Apple and Rice Water, 115 
 
 Apple Charlotte, 120 
 
 Apple Soup, 58 
 
 Apple Water, 115 
 
 Apple Water and Sherry, 116 
 
 Arrowroot Mould, 118 
 
 Asparagus, Canned, 96 
 
 Baked Apples, 128 
 
 Baked Apple Water, 115 
 
 Baking, 47 
 
 Baking Irish Potatoes, 127 
 
 Barley Jelly, « 118 
 
 Barley Water No. 1, no 
 
 Barley Water No. 2, ,110 
 
 Barley Water, Thick, No. 3, no 
 
 Beef Essence (Yeo), 52 
 
 Beef Jelly, 61 
 
 Beef Juice, 52 
 
 Beef Peptonoids, .128 
 
 Beefsteak in Oil (Hemineter), 73 
 
 Beef Tea, 52 
 
 Beef Tea and Barley, 53 
 
 Beef Tea, Chrysties', 53 
 
 Beef Tea Custard, 54 
 
 Beef Tea Jelly, ... 61 
 
 Beef Tea (raw), 52 
 
 Beef Tea with Acid, . 53 
 
 Beef Tea with Oatmeal (Anderson), 53 
 
 Beer Soup, , 61 
 
 Blackberry Vinegar, 114 
 
 Black Currant and Arrowroot Water, 115 
 
 Black Currant Vinegar, 114 
 
 Boiling, 47 
 
 Bone Marrow, . 123 
 
 Bone Marrow and Glycerine, 124 
 
 Bouillon, Bottled (Uffelmann), 54 
 
 Bovinine, 128 
 
INDEX. 159 
 
 Brain Cutlets, 73 
 
 Brain Soup (Hemmeter), 56 
 
 Brandy Cocoa (Trained Nurse), 117 
 
 Bran Tea, no 
 
 Bread, Afternoon Tea, 86 
 
 Bread, Aleuronat (Huth), 92 
 
 Bread, Boston Brown, 89 
 
 Bread, Brown and Cream, 89 
 
 Bread, Diet, 91 
 
 Bread, Gluten, 88 
 
 Bread Jelly, 118 
 
 Bread-Making. General consideration of, 80 
 
 Bread of Corn and Rice, 89 
 
 Bread, One Loaf, 85 
 
 Bread, Rye, 86 
 
 Bread, Salt-Rising, 87 
 
 Bread, Whole Wheat, 86 
 
 Broiling, 48 
 
 Buttermilk in Typhoid, 38 
 
 Calf's Brains Stewed, . 71 
 
 Calf's Foot Broth, 55 
 
 Calf's Foot Cream Jelly, 61 
 
 Canned Goods. General Consideration of, 95 
 
 Carnrick's Soluble Food, 128 
 
 Carving Meats, 71 
 
 Casein, too much in milk, 148 
 
 Caudle (Ringer), 114 
 
 Celery Water 108 
 
 Cereal with Fruit (Trained Nurse), 80 
 
 Chicken Broth (Bartholomew), 55 
 
 Chicken Jelly (Adams), . . . . 61 
 
 Chocolate Blanc Mange, 123 
 
 Chops, Broiled, 71 
 
 Clam Broth, 50 
 
 Clam Juice (raw) and Milk, 50 
 
 Clam Water, 50 
 
 Claret Jelly, . 119 
 
 Clyster, Nutritive (Boas), 131 
 
160 INDEX. 
 
 Cocoa Cordial (Trained Nurse), 117 
 
 Coffee Custard, 119 
 
 Coffee Jelly, 122 
 
 Cold and Heat in bread-making, 81 
 
 Cordial, Sago, 112 
 
 Corn, Canned, 95 
 
 Corned Beef Hash on Toast with Poached Eggs, .... 74 
 
 Cornflower Posset, .... 123 
 
 Corn Soup, 58 
 
 Cow's Milk, 146 
 
 Cream of Pea Soup (Trained Nurse), 59 
 
 Cream of Tartar Drink (Pavy), in 
 
 Cream Soup, 57 
 
 Crust Coffee, in 
 
 Currant Jelly Water (Fagge), 114 
 
 Custard, Baked, 107 
 
 Custard, Savory (Anderson), 108 
 
 Custard, Soft, 108 
 
 Danish Pudding, 123 
 
 Demulcent Drink (Ringer), 11 1 
 
 Diet in — 
 
 Abdominal Surgery, 45 
 
 Albuminuria, 3 
 
 Alcoholism, Acute, 1 
 
 Alcoholism, Chronic, 2 
 
 Anemia or Debility, 5 
 
 Cerebral Apoplexy, 42 
 
 Cholera, 7 
 
 Chorea, « . 42 
 
 Constipation, 6 
 
 Debility (see Anemia), 5 
 
 Diabetes, 9 
 
 Diarrhea, n 
 
 Diphtheria, 8 
 
 Dysentery, 13 
 
 Dyspepsia. See Gastritis, Acute. 
 
 Epilepsy, 4 2 
 
 Fevers, 13 
 
INDEX. l6l 
 
 Diet in — 
 
 Gastric Cancer, 15 
 
 Gastric Ulcer, 21 
 
 Gastritis, Acute, 16 
 
 Gastritis, Chronic, 19 
 
 General Surgery, 45 
 
 Genito-Urinary Tract, Inflammation of the, 23 
 
 Goitre, Exophthalmic, 42 
 
 Gout and Rheumatism, 25 
 
 Grand Mai. See Epilepsy. 
 Headache. See Neuralgia. 
 Hydrophobia. See Tetanus. 
 
 Hysteria 43 
 
 Liver and Bile Passages, Diseases of, 27 
 
 Malarial Fever, 27 
 
 Mania. See Melancholia. 
 
 Melancholia and Mania, 43 
 
 Migraine. See Neuralgia. 
 
 Neuralgia, 44 
 
 Neurasthenia, 43 
 
 Obesity, 28 
 
 Petit Mai. See Epilepsy. 
 
 Pneumonia, 32 
 
 Poisoning by Strong Acids and Alkalies, ...... 31 
 
 Pregnancy, 31 
 
 Pyemia and Septicemia, 32 
 
 Rheumatism. See Gout. 
 
 Rickets, 32 
 
 Scarlet Fever, 33 
 
 Scurvy (Infantile), 34 
 
 Septicemia. See Pyemia. 
 
 Smallpox, , 35 
 
 Sunstrokes and Heat Exhaustion, 35 
 
 Surgery of Face, 46 
 
 Tetanus and Hydrophobia, 44 
 
 Tic Douloureux. See Tri-facial Neuralgia. 
 
 Tri-facial Neuralgia, 44 
 
 Tuberculosis, . 35 
 
1 62 INDEX. 
 
 Diet in — 
 
 Typhoid, 37 
 
 Whooping-Cough, 41 
 
 Digestibility of Mother's Milk, 146 
 
 Drink, Pleasant, 114 
 
 Drinks, 108 
 
 Dujardin-Beaumetz Food, 126 
 
 Dujardin-Beanmetz Menu in Obesity, 29 
 
 Ebstein's Menu in Obesity, 28, 29 
 
 Egg and Port Wine, 105 
 
 Egg and Sherry, 104 
 
 Egg and Wine (Ringer), .*..., 100 
 
 Egg, Boiled, New Process, No. 3, 106 
 
 Egg, Boiled, No. 2, 106 
 
 Egg Drink, 103 
 
 Egg Lemonade, 117 
 
 Egg, Milk, and Brandy, 104 
 
 Bggnog, 104 
 
 Egg, Poached, New Way, 106 
 
 Egg Sandwiches, 107 
 
 Eggs, Boiled, 106 
 
 Eggs, Cooked, 106 
 
 Eggs for Fever Patients (Yeo), . . 104 
 
 Egg Snow, 105 
 
 Egg Soup, 56 
 
 Eggs, Raw, 103 
 
 Egg, Steamed, 106 
 
 Eggs, Wine Whey with, 105 
 
 Egg Toast, 106 
 
 Egg Water, 103 
 
 Egg with Beef Tea, „ 105 
 
 Enema (Barbour), 132 
 
 Enema (Herrick), 132 
 
 Enema, Nutritive (Ewald), 131 
 
 Enema, Nutritive (Jaccoud), . 131 
 
 Enema, Nutritive (Leube), 130 
 
 Enemata, Beef, Peptonised, 133 
 
 Enemata, Egg, Peptonised, . . 133 
 
INDEX. 163 
 
 Enemata, Milk, Peptonized, 133 
 
 Enemata, Panopepton, 134 
 
 Farinaceous Foods, etc. General consideration of, . . . 76 
 
 Fat, too much in milk, - 148 
 
 Feeding in Second Year, 149 
 
 Feeding in Third and Fourth Years, 150 
 
 F^ver Food (Buss), 126 
 
 Fish and Oysters. General consideration of, 63 
 
 Fish, Boiled, 64 
 
 Fish Cream, 65 
 
 Fish Custard, 66 
 
 Fish, Frying, 64 
 
 Fish, Invalid, 66 
 
 Fish, Potted, 65 
 
 Fish Pudding, 66 
 
 Fish Pudding and Toast, 66 
 
 Fish Sandwiches, 65 
 
 Fish, Steaming and Baking, 65 
 
 Fish Soup, 55 
 
 Fish Toast, 65 
 
 Flaxseed Tea, . . ; . . 109 
 
 Flaxseed Tea with Lemon, . . . , 109 
 
 Flour, best for bread-making, 81 
 
 Food for the Baby, 145 
 
 Food Products, 128 
 
 Frizzled Beef, 75 
 
 Frothergill's Amylaceous Food, 125 
 
 Fruits, Canned. General rules for cooking, 95 
 
 Fruits, Dried and Evaporated, , 96 
 
 Frying, 48 
 
 Gastric glands, destruction of in Alcoholism, Chronic, . . 2 
 General rules for feeding after Poisoning by Strong Acids 
 
 and Alkalies, 31 
 
 General rules for feeding during Pregnancy, 31 
 
 General rules for feeding in — 
 
 Alcoholism, Acute, 1 
 
 Alcoholism, Chronic, 2 
 
 Albuminuria, 3 
 
164 INDEX. 
 
 General rules for feeding in— 
 
 Cholera, 7 
 
 Constipation, . . 6 
 
 Diabetes, 9 
 
 Diarrhea, . n 
 
 Diphtheria, , 8 
 
 Diseases of Liver and Bile Passages, 27 
 
 Dysentery, , 13 
 
 Fevers, , 13 
 
 Gastric Cancer, . 15 
 
 Gastric Ulcer, 21 
 
 Gastritis, Acute, 16 
 
 Gastritis, Chronic, 19 
 
 Inflammation of Genito-Urinary Tract, 23 
 
 Gout and Rheumatism, 25 
 
 Malarial Fever, .' 27 
 
 Obesity, 28 
 
 Pneumonia, . 32 
 
 Pyemia and Septicemia, 32 
 
 Rickets, 32 
 
 Scarlet Fever, * 33 
 
 Scurvy (Infantile), 33 
 
 Tuberculosis, 35 
 
 Typhoid, 37, 38 
 
 Whooping-Cough, ... 41 
 
 General rules in Anemia or Debility, 5 
 
 Glair Water (Hemmeter), 103 
 
 Globou, 128 
 
 Gluten Cream Wafers, 88 
 
 Gluten Gems, 88 
 
 Gluten Griddle Cakes, 88 
 
 Graham Rolls, Hard, 88 
 
 Grape Juice (Unfermented) and Water, 114 
 
 Grilling (see Broiling), 48 
 
 Gruel, Baked Flour, 113 
 
 Gruel, Barley, 112 
 
 Gruel, Cracker, 113 
 
 Gruel, Farina, 113 
 
INDEX. 165 
 
 Gruel, Flour, 113 
 
 Gruel, Indian Meal, 113 
 
 Gruel, Milk, Peptonised, 139 
 
 Gruel, Oatmeal, 112 
 
 Gruel, Royal, 112 
 
 Gum Arabic Water, 108 
 
 Ham and Toast with Poached Eggs, 74 
 
 Hamburger Steak, 74 
 
 Ham Mousiline, . . , 74 
 
 Hemaboloids, 128 
 
 Horlick's Food, 128 
 
 Ice Cream, Peptonised, . . . 103 
 
 Ichthyocolla Jelly (Hemmeter), . . . 120 
 
 Imperial Granum, 129 
 
 Increasing Child's Diet, . , 149 
 
 Infant Food, 126 
 
 Infant Food (Eivlart), 127 
 
 Infant Foods, 153 
 
 Irish Moss Jelly, 119 
 
 Jellies, Farinaceous and Wine, 118 
 
 Jelly (Wiels, for Dyspeptics), 62 
 
 Junket, , 99 
 
 Junket (Anderson), 100 
 
 Junket of Milk and Egg, 143 
 
 Junket, or Curds and Whey 142 
 
 Kefyr (Hemmeter), 102 
 
 Kidney, Stewed, 71 
 
 Kneading in Bread-making, 83 
 
 Koumiss, 101 
 
 Leibig's Soluble Food, 129 
 
 Lemonade, 116 
 
 Lemonade No. 2, 116 
 
 Lemon Sponge or Snow Pudding, 122 
 
 Lime-Water, 108 
 
 Linseed Tea (Chambers), 109 
 
 Macaroni with Cream, 80 
 
 Malted Milk, 129 
 
 Maltine, 129 
 
l66 INDEX. 
 
 Maltzyme, 129 
 
 Meat Biscuit (Parkes), 125 
 
 Meat, Boiling, 70 
 
 Meat Bouillon Wine Clyster (Fleiner), 132 
 
 Meat Cure, 58 
 
 Meat Extract Ice (Ziemssen), 54 
 
 Meat Jellies, 61 
 
 Meat Jelly (Hepp), 61 
 
 Meat Preparations, 62 
 
 Meat Preparations. How Served, 63 
 
 Meat Puree Soup (Hehl), 57 
 
 Meat, Roasting or Baking, . 69 
 
 Meats, Broiling, 70 
 
 Meats, Grilling (see Meat, Broiling), 70 
 
 Meats, Poultry, etc. General Consideration of, 68 
 
 Meats, Stewing, 70 
 
 Meat Teas, Soups, and Broths. General Consideration of 
 
 Preparation of, 49 
 
 Mellin's Food, 129 
 
 Methods of Cooking. General Consideration of the, . . . 47 
 Method to Change Cow's Milk to Resemble Mother's Milk. 147 
 
 Milk, Almond (Hemmeter), 98 
 
 Milk and Cinnamon Drink, 97 
 
 Milk and Egg, 98 
 
 Milk and Lime-water, 97 
 
 Milk and Milk Preparations, 97 
 
 Milk and Seltzer, 97 
 
 Milk and Soda Water, 97 
 
 Milk and Vichy, 97 
 
 Milk, Effervescent Zyminised, 101 
 
 Milk From One Cow, 154 
 
 Milk in Typhoid, 38 
 
 Milk Jelly (Hemmeter), 100 
 
 Milk Lemonade, Peptonised, 139 
 
 Milk Mixture in Typhoid, 98 
 
 Milk Punch, 98 
 
 Milk Punch, Peptonised, 139 
 
 Milk, Rice, 97 
 
INDEX. 167 
 
 Milk Sherbet, 122 
 
 Milk, Sterilized, 101 
 
 Milk Toast, Peptonised, 93 
 
 Milk with Brandy or Sherry, 98 
 
 Milk with Suet, 99 
 
 Minced Meats, 73 
 
 Miscellaneous, 125 
 
 Mistura Spiritus Vini Gallici, 104 
 
 Mitchell, S. Weir. Menu in Obesity, 30 
 
 Mother's Milk, 145 
 
 Mulled Wine (Ringer), 114 
 
 Multiple Neuritis, Diet in, 43 
 
 Mush, Hominy, ... 77 
 
 Mush, Oatmeal, 77 
 
 Mushrooms Stewed with Toasted Bacon, 72 
 
 Mush, Rye Meal, 78 
 
 Must Avoid in Albuminuria, 4 
 
 Must Avoid in Anemia or Debility, 6 
 
 Must Avoid in Constipation, 7 
 
 Must Avoid in Diabetes, 11 
 
 Must Avoid in Diarrhea, . 12 
 
 Must Avoid in Diseases of Liver and Bile Passages, ... 27 
 
 Must Avoid in Fevers, 14 
 
 Must Avoid in Gastric Cancer, 15 
 
 Must Avoid in Gastric Ulcer, 23 
 
 Must Avoid in Gastritis, Acute, . 18 
 
 Must Avoid in Gastritis, Chronic, 20 
 
 Must Avoid in Genito-Urinary Tract Inflammation, ... 24 
 
 Must Avoid in Gout and Rheumatism, 26 
 
 Must Avoid in Obesity, . 31 
 
 Must Avoid in Tuberculosis, 37 
 
 Mutton and Chicken Broth (Osier), 54 
 
 Mutton Broth, 51 
 
 Mutton Tea, 51 
 
 Mutton Tea Custard, 54 
 
 Mutton Tea with Egg, 51 
 
 Nestle's Food, 129 
 
 Nipple, The, . 154 
 
1 68 INDEX. 
 
 Nitrogenous Foods for Children and Adolescence in 
 
 Albuminuria, 4 
 
 Nourishing Soup (Ringer), 56 
 
 Nursing, 145 
 
 Nursing Bottle, The, 154 
 
 Nutritious Coffee, 117 
 
 Nutritious Jelly, 118 
 
 Omelet, Bread, 107 
 
 Omelet, Rum, 107 
 
 Omelet, Smoked Beef, 75 
 
 Omelet, Souffle, 106 
 
 Operations on the Face, Diet After, 46 
 
 Orange Charlotte, 120 
 
 Orange Cream, 121 
 
 Orange Flower Water, 109 
 
 Osier Menu in Gastric Ulcer, 22 
 
 Oysters a la Blanche, 67 
 
 Oysters, Broiled, « 68 
 
 Oysters, Curled, 67 
 
 Oyster Juice (Raw) and Milk, 50 
 
 Oysters and Toast, 68 
 
 Oysters, Peptonised, 67 
 
 Oyster Tea, 50 
 
 Panada, Milk, 113 
 
 Panada (Ringer), 125 
 
 Panada, Water, 113 
 
 Panada, Water with Beef Tea, 114 
 
 Panopeptone, 129 
 
 Partial Digestion of Farinaceous Foods at the Table, . . 144 
 
 Pasteurization, 154 
 
 Peaches, Dried, 96 
 
 Peptonised Beef, 140 
 
 Peptonised Enemata, 133 
 
 Peptonised Foods, 134 
 
 Peptonised Milk (Cold Process), 135 
 
 Peptonised Milk, Effervescent, 137 
 
 Peptonised Milk Gruel, 139 
 
 Peptonised Milk, Hot, 136 
 
INDEX. 169 
 
 Peptouised Milk Jelly, 138 
 
 Peptonised Milk Lemonade, 139 
 
 Peptonised Milk (Partially), 135 
 
 Peptonised Milk Punch, 139 
 
 Peptonised Milk, Specially for Jellies, Punches, etc., . . 137 
 
 Peptonised Milk (Warm Process), 134 
 
 Peptonised Milk with Porridge, . 140 
 
 Peptonised Oysters,. . 141 
 
 Pigeon Stew with Milk, 72 
 
 Porridge, Baked Flour, 79 
 
 Porridge, Gluten, 77 
 
 Porter Jelly, 119 
 
 Port Wine Jelly (Ringer), 119 
 
 Powdered Beef, 126 
 
 Predigested Foods in Alcoholism, Chronic, 2 
 
 Preparation of Bowel for an Enema, 130 
 
 Prunes, Stewed, 96 
 
 Prune Whip (Trained Nurse), 127 
 
 Puree of Fresh Beans, 60 
 
 Puree of Green Peas, . 60 
 
 Puree of Split Peas, 59 
 
 Puree of White Beans, 60 
 
 Raspberry Cream, 121 
 
 Raw Meat Diet, 124, 125 
 
 Raw Meat Diet (Ringer), 124 
 
 Raw Meat Foods, 123 
 
 Raw Meat Sandwiches, 124 
 
 Rectal Feeding in Alcoholism, Chronic, 3 
 
 Rectal Feeding in Diphtheria, 8 
 
 Rectal Feeding in Gastric Cancer, , . . . 15 
 
 Regular Diet after Alcoholism, Chronic, 3 
 
 Rice, Boiled, : 76 
 
 Rice Cream, 78, 121 
 
 Rice, Imperial, 78 
 
 Rice Pudding, 79 
 
 Rice Pudding and (ground) Malt (Yeo), 79 
 
 Rice Water, in 
 
 Rice Water (Pavy), ,111 
 
I7Q INDEX. 
 
 Roasting, 47 
 
 Rolls, 87 
 
 Rum Punch, 98 
 
 Rusks, Egg, 90 
 
 Rusks, Sponge, 91 
 
 Russian Cream, 122 
 
 Sassafras Water, , 109 
 
 Sautering, 48 
 
 Serving, A Word on, 155 
 
 Simmering, 48 
 
 Sippets, 90 
 
 Smelts, Broiled, 67 
 
 Smoked Beef with Cream Sauce, 76 
 
 Solid Foods in Cholera, , . . . . 8 
 
 Soup Biscuit (Hemmeter), 91 
 
 Soup Containing Meat (Rosenthal), 58 
 
 Soup Roll (Heyl), 91 
 
 Soup Sticks, 90 
 
 Sponge Drops (Trained Nurse), 92 
 
 Starchy Foods, percautious in eating in Alcoholism, 
 
 Acute, 2 
 
 Sterilization, . 154 
 
 Stew for Invalids, 72 
 
 Stimulants Allowed in Anemia or Debility, 6 
 
 Stimulants Allowed in Fevers, 14 
 
 Stoke's Cognac Mixture, 126 
 
 Strawberry Cream, 127 
 
 Strengthening Mixture, 105 
 
 Sugar, too much in milk, 148 
 
 Surgical Operations, Diet after, 45 
 
 Sweetbreads, Baked, 73 
 
 Sweetbreads, Broiled, 71 
 
 Sweetbread Soup (Hemmeter), 55 
 
 Table of Approximate Weights and Measures, 156 
 
 Table of Quantity of Food and Time for Feeding, .... 148 
 Table of Relation of Apothecaries' and Metric Weights, . 155 
 Table of Relative Value of Apothecaries' and Metric 
 
 Fluid Measures, 155 
 
INDEX. 171 
 
 Table Showing Difference Between Mother's and Cow's 
 
 Milk, 147 
 
 Tamarind Water, 116 
 
 Tapioca Cream 80 
 
 Tapioca Cream (Trained Nurse), 79 
 
 Temperature of Fat for Frying, 48 
 
 Temperatures in Bread-making, 83, 84 
 
 Thirst in Cholera, , 7 
 
 Thirst in Typhoid, 39 
 
 Time for Baking Bread, 84 
 
 Toast Water, in 
 
 Tom and Jerry, 104 
 
 Tomatoes, Canned, 96 
 
 Tomato Soup, 59 
 
 Trophonine, 129 
 
 Utensils, 156 
 
 Veal Cream, 57 
 
 Veal Tea, 52 
 
 Vegetables, Canned. General Rules for Cooking, . . . . 95 
 
 Vegetables, Dried. General Rules for Cooking, 93 
 
 Vegetables, Fresh. General Rules for Cooking, ..... 93 
 
 Vegetables, Time for Cooking, 94 
 
 Weaning the Baby, 153 
 
 Whey, 143 
 
 Whey, Champagne, 98 
 
 Whey, Cream of Tartar (Pavy), 99 
 
 Whey, Tamarind (Pavy), 99 
 
 Whey, White Wine (Pavy), 99 
 
 Whey, Wine, 100 
 
 Whey, Wine (Thompson), 99 
 
 Yeast, ' 85 
 
 Yeast, pure, in bread-making, 81 
 
 Zwieback, 89