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I Ml ***n*' Mi- **' --r • ■ ***** THE DIETETIC LABORATORY THE DIETARY OF 
HEALTH AND DISEASE 
FOR THE USE OF DIETITIANS, NURSES AND 
INSTRUCTORS IN THE SCIENCES THAT 
PERTAIN TO NUTRITION 
BY . / 
GERTRUDE I. THOMAS 
wr 
INSTRUCTOR IN DIETETICS, UNIVERSITY OF MINNESOTA 
I LLUSTRATED 
LEA & FEBIGER 
PHILADELPHIA AND NEW YORK 
1923 Copyright 
LEA & FEBIGER 
1923 
PRINTED IN U. S. A. TO 
DII. RICHARD OLDING BEARD PREFACE. 
The purpose of this book is to provide an intermediate 
text as a basis for instruction in schools of nursing or depart- 
ments of home economics. The author has attempted to 
outline the several phases of food chemistry, food preparation, 
and dietotherapy, and to present the whole subject in as 
concise a form as possible. 
Grateful acknowledgment is made of the suggestions and 
assistance given by the Instructing Staff and the Student 
Dietitians of the University Hospital and by Dr. Richard 
Olding Beard, Dr. George E. Fahr, Dr. James A. Johnson, 
Dr. Jesse F. McClendon and Dr. Jennings C. Litzenberg. 
G. I. T. 
Minneapolis, 1923. 
V CONTENTS 
Suggestions to Instructors in Dietetics xv 
CHAPTER I. 
Food and its Relations to the Human Body. 
Function of Food 17 
Classification of Food 18 
Composition of Food 18 
Proteins 19 
Carbohydrates . 19 
Fats 19 
Mineral Matter 19 
Water 19 
Vitamins 20 
Selection of Food 21 
Preparation of Food 21 
The Service of Food ! 21 
Distribution of Food in the Body 21 
Adjuvants of Food 22 
CHAPTER II. 
The Processes by Which the Body Makes Use of Food. 
Digestion 23 
Aids to Digestion 23 
Physical and Chemical Features of Digestion 24 
Bile 25 
Absorption 25 
Assimilation 25 
Metabolism 26 
Elimination 26 
CHAPTER III. 
Water. 
Sources of Water 27 
Classification 27 
Soft Water 27 
Hard Water 27 
Mineral Water 28 
VII VIII 
CONTENTS 
Occurrence of Water in the Body 28 
Uses in the Body 28 
Quantity Required by the Body 28 
Dietetic Uses 29 
Method of Purification 29 
Filtration 30 
Chemical Action 30 
Heat Sterilization 30 
CHAPTER IV. 
Mineral Matter. 
Sources in Food 31 
Occurrence in the Body 31 
Uses in the Body 32 
Relation of Inorganic Salts to Physiological Processes . . 32 
Relation to Protective Physiological Mechanisms ... 33 
Relation to Protective Mechanisms in Pathological Processes 33 
Relation to Deficiency Diseases 34 
Acid- and Base-forming Elements in the Dietary 34 
Dietetic Uses of Salts 34 
CHAPTER V. 
Carbohydrates. 
Sources 37 
Definition 37 
Classification 37 
Detail Study 38 
Classification of Vegetable Foods 39 
Cereals 39 
Legumes 39 
Roots, Tubers and Bulbs 40 
Green Vegetables 40 
Fruits 40 
Nuts 41 
Fungi 41 
Algaj 41 
Digestion 41 
Occurrence in the Body 42 
Uses to the Body 42 
Dietetic Use 42 
CHAPTER VI. 
Fats and Oils. 
Sources 44 
Classification 44 
Fixed Fats 44 
Summary of Characteristics 46 
Cookery of Fats 46 CONTENTS 
IX 
Digestion of Fats 46 
Occurrence in the Body 48 
Fat-soluble A Vitamin 48 
Uses of Fat to the Body 48 
Dietetic Uses 48 
CHAPTER VII. 
Proteins. 
Source 50 
Composition 50 
Description 50 
Classification of Proteins 50 
Simple Proteins 50 
Conjugated Proteins 51 
Derived Proteins 51 
Test for Proteins 51 
Characteristics 51 
Putrefaction 52 
Uses in the Body 52 
Dietetic Uses 52 
Precautions 52 
The Digestion of Proteins 52 
Chemical Digestion of Protein 53 
CHAPTER VIII. 
The Caloric Values of Food. 
Factors Which Control the Food Requirement 54 
Weight 55 
Climate 56 
Age 57 
Sex 57 
CHAPTER IX. 
Weights of Rations of Foods—Table of Caloric Values. 
100-Gram Portions of Foods 60 
100-Caloric Portions of Food 61 
Caloric Value of Food 63 
CHAPTER X. 
Food Preparation. 
Principles of Cookery 66 
Reasons for Cooking 66 
Esthetic Values of Food 66 
Selection of Food 67 X 
CONTENTS 
Food Measurements—Thermometry—Abbreviations .... 67 
Rules for Measuring 69 
Care of the Laboratory 69 
Rules for Washing Dishes 70 
Care of Sink 72 
Care of Refrigerator 72 
Care of Garbage Can 72 
Duties of Housekeepers in Dietetic Classes 73 
CHAPTER XI. 
Beverages. 
Acid Beverages 74 
Stimulating Beverages 74 
Farinaceous Beverages 74 
Albuminous Beverages 74 
Recipes . 75 
CHAPTER XII. 
Cream Sauces. 
Cream Soups 82 
Food Values 82 
General Directions for Preparing Cream Soups .... 82 
CHAPTER XIII. 
Eggs. 
Food Value 86 
Digestibility 86 
Tests for Fresh Eggs . 86 
Preservation 86 
Cookery of Eggs 87 
Custard 88 
Soft Custard 88 
Baked Custard 88 
CHAPTER XIV. 
Milk. 
Food Value of Milk 90 
Digestibility of Milk 91 
Souring of Milk 91 
Certified Milk 91 
Pasteurized Milk 91 
Sterilized Milk 92 
Koumyss 92 
Peptonized Milk 92 
Malted Milk 93 CONTENTS 
XI 
CHAPTER XV. 
Starch—Cereals—Vegetables. 
Cooking of Starch 95 
Cooking of Cereals 95 
Cooking of Vegetables 90 
CHAPTER XVI. 
Gelatin. 
Food Value 101 
Effect of Water on Gelatin 101 
CHAPTER XVII. 
Desserts. 
Food Value 104 
CHAPTER XVIII. 
Frozen Desserts Ill 
CHAPTER XIX. 
Salads. 
Composition 115 
Food Value 115 
Essential Points to be Observed in Making Salads 115 
Classes of Salad Dressing 116 
Salads and Salad Dressings 116 
CHAPTER XX. 
Flour Mixtures. 
Digestibility 119 
Toast 119 
Leavening Agents 119 
Flour 120 
Oven Tests 120 
To Test Complete Baking 121 
CHAPTER XXI. 
Cake. 
Classification 123 
How to Tell When a Cake is Cooked 123 
The Four Stages of Cake-baking 123 
The Care of Cake after Baking 124 
Flour 124 XII 
CONTENTS 
CHAPTER XXII. 
Meat. 
Definition 128 
Physical Structure 128 
Protein Constituents of Meat 128 
Mineral Content of Meat 130 
Food Value 130 
Tests for Good Meat 130 
Care of Meat in the Home 130 
Method of Cooking Meat 130 
CHAPTER XXIII. 
Fish. 
Selection 134 
To Prepare Fish for Cooking 134 
Methods of Cooking 135 
CHAPTER XXIV. 
Poultry. 
Selection 137 
Digestibility 137 
Preparation 137 
To Prepare Giblets for Cooking 138 
To Truss a Fowl 138 
To Cut a Fowl for Frying or Stewing 138 
CHAPTER XXV. 
Modified Recipes for Cases Requiring Special Dietary 
Considerations. 
Modification of Recipes 142 
Diabetic Cookery 142 
Desserts 147 
CHAPTER XXVI. 
Diet for the Various Periods of Life. 
Preparation of Infant Feedings 154 
Equipment for Preparation of Feedings 155 
Materials for Food Preparation 155 
Milk Mixtures in Common Use 157 CONTENTS 
XIII 
Diets for Children 160 
Adolescence 164 
Maternity 164 
Old Age 165 
CHAPTER XXVII. 
Dietary Conditions for the Sick. 
The Tray 166 
Precautions 167 
To Prepare the Tray 168 
CHAPTER XXVIII. 
Diet in Disease. 
Dietetic Treatment of Fevers 170 
Dietary of Typhoid Fever 171 
Disorders of Metabolism 173 
Diabetes 173 
Typical Diabetic Diet 176 
Diseases of the Liver 177 
Typical Fat-free Diet 177 
Obesity 177 
Diet for the Obese 178 
Goiter 179 
The Purin-free Diet 179 
Gastro-intestinal Disorders 181 
Gastritis 181 
Chronic Gastritis 181 
Seven-hour Motor Meal 181 
Gastric Atony 182 
Gastro-enteritis 182 
Mucous Colitis 182 
Gastric Ulcer 183 
Sippy Diet 183 
Acute Dysentery 184 
Chronic Dysentery 184 
Constipation 185 
Constipation Diet 185 
Renal Disturbances 186 
Acute Nephritis 186 
Chronic Nephritis 186 
Restricted Protein Diet 186 
Renal Test Meal 186 
Mosenthal or Renal Test Diet 187 
Salt-free Diet 188 
Amount of Salt in a Salt-free Diet 189 
Salt Content of Foods 190 
Cardiac Conditions 191 
Decompensated Heart 191 
Decompensated Heart with Edema ........ 191 XIV 
CONTENTS 
Miscellaneous Disorders 192 
Anemia 192 
Hypertension 192 
Disorders of the Skin 193 
Eczema 193 
Rice Diet 193 
CHAPTER XXIX. 
Diet under Special Circumstances. 
Diet in Deficiency Disturbances 194 
Diets in Surgical Cases 195 
Admission of Patient 195 
Preparatory Treatment 195 
Local Anesthesia 195 
Postoperative Treatment 195 
Diet in Pregnancy 197 
Prochownick Diet 198 
Cases Requiring High Caloric-feeding 199 SUGGESTIONS TO INSTRUCTORS IN DIETETICS. 
A Course in Dietetics May Be Covered in Sixty-eight 
Hours Following This Outline 
Hours 1 to 12—Theoretical dietetics. 
1. Food and its relation to the human body. 
Topic for study and report. Vitamins. 
Reference. McCollum, The Newer Knowledge 
of Nutrition. (Macmillan.) 
2. Processes by which the body utilizes food. 
Topic for study and report. Mechanical diges- 
tion; suggestions in aid of digestion by food 
preparation. 
Reference. Pettibone, Physiological Chemistry. 
(Mosby Co.) 
3. Water. 
Topic for study and report. Inspection of water 
plants. The source, purification and storage 
of water. 
Reference. Rosenau, Preventive Medicine and 
Hygiene. (Appleton.) 
4. Minerals. 
Topic for study and report. The utilization of 
calcium and phosphorus by the body. 
Reference. Sherman, Chemistry of Food and 
Nutrition. (Macmillan.) 
5. Carbohydrates. 
Topic for study and report. A diet for a single 
day, including only carbohydrate foodstuffs 
containing 5 per cent and 10 per cent of car- 
bohydrate material. 
Reference. Locke, Food Values. (Appleton.) 
XV XVI 
SUGGESTIONS TO INSTRUCTORS IN DIETETICS 
6. Written review. 
7. Fats. 
Topic for study and report. Commercial soap- 
making. 
Reference. Hutchinson, Practical Dietetics. 
(Wood.) 
8. Protein. 
Topic for study and report. Milk supply as a 
municipal problem. 
Reference. Rosenau, Preventive Medicine and 
Hygiene. (Appleton.) 
9. Caloric values. 
Topic for study and report. Calculation of per- 
sonal caloric requirement; menu for one day 
to satisfy requirement. 
Reference. Atwater and Bryant, Farmers’ Bul- 
letins, Nos. 142 and 28, U. S. Department of 
Agriculture. 
10. Conditions of the sick affecting diet. 
Topic for study and report. A menu for one day 
for a patient on liquid, semisolid, light and 
general diet. 
Reference. Perry, Essentials of Dietetics for 
Nurses. (Mosby Co.) 
11. Diet for the various periods of life. 
Topic for study and report. Provide a menu 
for one day to satisfy the following caloric 
requirements: 
Child of 4 years of age. 
Boy of 12 “ “ 
Girl of 16 “ 
Woman of 30 “ “ 
Man of 80 “ SUGGESTIONS TO INSTRUCTORS IN DIETETICS 
XVII 
Reference. Atwater and Bryant, Farmers’ Bul- 
letin, No. 142, U. S. Department of Agriculture. 
12. Final examination. 
Hours 13 to 60—Laboratory course in practical dietetics. 
This provides for 24 two-hour classes. 
1. Food preparation, beverages. 
2. Beverages (continued). 
3. Cream sauces and soups. 
4. Eggs. 
5. Milk. 
6. Infant-feeding. 
7. Preparation of a breakfast tray. 
8. Vegetables. 
9. Gelatin. 
10. Desserts. 
11. Frozen mixtures. 
12. Written lesson. 
13. Vegetables, salads and dressings. 
14. Fruits, salads and dressings. 
15. Flour mixtures. 
16. Inspection of flour mill. 
17. Cakes. 
18. Meats. 
19. Inspection of packing house. 
20. Fish. 
21. Fowl. 
22. Diabetic cookery. 
23. Table-setting. Menu-making. 
Refererence. Hill, The Up-to-date Waitress. 
(Little & Brown.) 
24. Demonstration. XVIII 
SUGGESTIONS TO INSTRUCTORS IN DIETETICS 
Hours 60 to 68—Dietotherapy. 
1. Fevers. 
Topic for study and report. A diet for acute 
fever patient; diet for fever of long duration. 
2. Disorders of metabolism. 
Topic for study and report. A diet for the 
following conditions: 
1. Diabetes. 
2. Liver disturbances. 
3. Obesity. 
4. Gout. 
3. Gastro-intestinal disorders. 
Topic for study and report. A diet for each of 
these conditions: 
1. Gastritis. 
2. Gastric atony. 
3. Gastro-enteritis. 
4. Mucous colitis. 
4. Renal disturbances. 
Topic for study and report. A diet for the care 
of acute nephritis, chronic nephritis. 
5. Cardiac conditions. 
Topic for study and report. A diet for a patient 
with a decompensated heart with edema. 
6. Miscellaneous disorders. 
Topic for study and report. A diet for a case of 
hypertension, rickets and forced feeding. 
7. Diets for surgical patients. 
Topic for study and report. Oral review. 
8. Written examination. DIETARY IN HEALTH AND DISEASE. 
CHAPTER I. 
FOOD AND ITS RELATIONS TO THE HUMAN BODY. 
A knowledge of dietetics is protective. Dietetics deals 
with the derivation of the greatest nutritive values from a 
proper combination of foods at a minimum amount of effort 
upon the part of the body. Nutritive values are liable to 
damage in the preparation of food. Food supply to the 
human body is primarily a selective problem. The processes 
by which the body makes use of the food may become so 
prejudiced by dietetic error that certain serious disturbances 
result. 
Dietetics is the science of feeding. It involves a study of 
the functions of food, its composition, selection, preparation 
and service. It should extend to the study of the processes 
by which foods are utilized in the human body. 
Function of Food.—Foods are materials which when taken 
into the body: 
1. Yield energy to the tissue cells. 
2. Build and repair tissues. 
3. Regulate the body processes. 
The energy of the tissue cells is derived from the food- 
stuffs. It is converted in these cells in the process of their 
growth and repair. Functional activity involves the break- 
ing down of tissue material and the consequent liberation of 18 
FOOD AND ITS RELATIONS TO THE HUMAN BODY 
energy. Catalytic and oxidative processes are involved in 
these transformations. Oxidation of waste materials may 
be compared to the combustion of fuel. An end-result is the 
maintenance of body temperature, regulated not only by 
the production of heat as the result of tissue change, but also 
through the agencies of heat loss by radiation, conduction 
and evaporation from the body surfaces by aid of the circu- 
lation, the respiration, secretion and excretion. 
Certain food materials are susceptible of storage in the 
tissues, and these stores may be mobilized in underfeeding, 
fasting, starvation or disease. Losses of weight result. 
The functional processes involved in the utilization of 
food, the conversion of energy, the development and break- 
ing down of tissue cells are termed metabolism. 
Metabolism has two phases: 
(a) Anabolism, or the building up of tissue complexes. 
(b) Ivatabolism, or the breaking-down of tissue materials. 
Classification of Food.—Foods may be classified in two 
principal groups: 
Inorganic Foods.—Water, oxygen, mineral matter. 
Organic Foods.— Proteins, fats, carbohydrates. 
Composition of Food.—Fifteen chemical elements are found 
in the human body. A table of these chemical elements, for a 
person weighing 148 pounds, is as follows: 
Pounds. 
Oxygen 92.4 
Carbon 31.6 
Hydrogen . . .14.6 
Nitrogen 4.6 
Phosphorus . . 1.4 
Calcium 2.8 
Sulphur 0.24 
Iodine ..... a trace 
Pounds. 
Chlorine 0.12 
Sodium 0.12 
Iron 0.02 
Potassium .0.34 
Magnesium . . 0.04 
Fluorine 0.02 
Silica a trace 
The first four are the most important, as they are necessary 
in the building of muscular and fatty tissue. Certain others COMPOSITION OF FOOD 
19 
are chiefly used in the structural framework of the body, as 
the bones, teeth and cartilage. 
These elements form food compounds which are classified 
as follows: 
Proteins. —This is the most important food group. It is 
composed of carbon, hydrogen, oxygen, nitrogen and sulphur. 
The animal kingdom supplies the proteins, w7ith a few excep- 
tions. The typical protein foods are milk, eggs, meat, cheese, 
fish, legumes and cereals. The legumes are vegetable pro- 
teins and consist of peas, beans and lentils. Cereals which 
are high in protein content are oatmeal, rice and cornmeal. 
Carbohydrates.—These foods contain carbon, hydrogen and 
oxygen. They are divided into three groups: starches, 
dextrins and sugars. The carbohydrates are energy con- 
tributors. They are derived almost entirely from the vege- 
table kingdom. 
Fats.—The fats contain carbon, hydrogen and oxygen. 
The oxygen is present only in small amounts. These foods 
are also called the “hydrocarbons.” Fats are obtained from 
both animal and vegetable foods, and are also energy pro- 
ducers. The principal fats are olein, palmitin and stearin. 
Mineral Matter.—Minerals are found in varying quanti- 
ties in foods. The salts of the tissues and body fluids are: 
sodium and potassium chlorides, sulphates, phosphates and 
carbonates; calcium and magnesium phosphates and carbo- 
nates. The calcium and magnesium enter into the structure 
of the framework tissues of the body. The salts are found 
in greatest quantity in the green vegetables, cereals, milk 
and the red meats. 
Water.—Water is found not only in free form, but in food- 
stuffs. It consists of hydrogen and oxygen in the propor- 
tions of 2 to 1. It is not only a tissue food, but a diluent, 
a solvent, an agent of transfusion, circulation, suspension, 
heat regulation and waste elimination. 20 
FOOD AND ITS RELATIONS TO THE HUMAN BODY 
Vitamins.—Vitamins constitute the sixth group necessary 
to health and development. They contribute by unknown 
means to tissue growth and repair. They are variably sus- 
ceptible to the influences of heat and storage. They are 
most definitely secured in fresh uncooked foods. The vita- 
mins are divided into three known classes: 
Vitamin Content of Food from Experiments of 
Dr. J. F. McClendon. 
Fat soluble A. 
Water solu- 
Water solu- 
Found in 
(a) Growth. 
(b) Anti- 
ophthalmic. 
(c) Anti- 
rachitic. 
blc B. Anti- 
neuritic. 
ble C. Anti- 
scorbutic. 
Butter .... 
+ + 
+ + 
+ + 
o 
o 
Casein .... 
o 
O 
o 
o 
o 
Crisco .... 
o 
O 
o 
o 
o 
Cotton-seed oil 
+ 
? 
? 
o 
o 
Cod-liver oil . 
+ + + + 
+ + + + 
++++ 
o 
o 
Figs, dried 
+ 
+ 
+ 
+ 
+ 
Flour: 
Patent 
o 
o 
o 
+ 
o 
Clear . 
o 
o 
o 
+ + 
o 
Red dog . 
+ 
o 
o 
++ 
o 
Whole wheat. 
+ 
o 
o 
+ + + 
o 
Jam, raspberry 
o 
o 
o 
o 
o 
Meat .... 
+ 
+ 
+ 
+ 
o 
Milk .... 
+ + 
+ + 
+ + 
+ + 
+ + 
Milk, dried 
+ 
+ 
+ 
+ 
o 
Orange peel 
+ 
? 
? 
+ 
+ 
Orange juice . 
o 
6 
6 
+ 
+ + + + 
Orange, dried . 
+ 
+ 
+ 
+ 
+ + + + 
Peaches: 
Dried . 
+ 
+ 
+ 
+ 
+ 
Canned 
+ 
+ 
+ 
+ 
+ 
Spinach, dried 
+ + 
+ + 
o 
+ 
o 
Sugar .... 
o 
o 
o 
o 
o 
Starch .... 
o 
o 
o 
o 
o 
Salts .... 
o 
o 
o 
o 
o 
Wheat germ . 
+ 
o? 
o 
+ + + + 
o 
Yeast .... 
o 
o 
o 
+ + + + 
o 
Deficiency of these 
materials 
Retarda- 
tion of 
growth. 
is believed 
Xeroph- 
thalmia. 
responsible 
Rickets. 
for: 
Beriberi, 
neuritis. 
Scurvy or 
scorbutus. DISTRIBUTION OF FOOD IN THE BODY 
21 
Selection of Food.—A combination of foodstuffs is neces- 
sary to promote nutrition. Milk approaches to an ideal 
food, as it contains the five food principles in a most digestible 
form and supplies vitamins. It has, however, a high-water 
content, which renders it too dilute a food for adult use. It 
lacks mass, a necessary feature for the promotion of motility. 
It is essential that a certain moderate amount of protein 
food be taken. The nitrogen taken into the body and the 
nitrogen excreted should balance. When the intake exceeds 
the output, it usually means that nitrogenous tissue is being 
built. The reverse indicates the breaking down of nitrog- 
enous tissue. 
A normal appetite is something of a guide to food selection. 
Cereals, lacking in fat, suggest the addition of cream, milk 
and butter; meats, lacking in carbohydrates, suggest the 
association with them of bread or potatoes. 
Preparation of Food.—The preparation of food is a vital 
matter. Food values may be improved or impaired by 
application of heat. The carbohydrates are rendered more 
digestible by cooking; the proteins are coagulated and their 
food values diminished upon the application of too high or 
prolonged heat. The fats are impaired by intense heat, a 
chemical change taking place which produces substances 
irritating to the gastro-intestinal tract. 
The Service of Food.—This suggests a study of the esthetic 
side of the food problem. Experiments show that food values 
are enhanced or impaired by their influence upon the special 
senses. Food by its appeal to the sight, smell and taste of 
the patient stimulates the flow of the digestive juices, and 
thus it is readily utilized. 
Distribution of Food in the Body.—Food is distributed in 
the body by the blood and lymph. The blood consists of 
red and white corpuscles and plasma. The red corpuscles 
carry oxygen from the lungs; the white corpuscles are food 22 
FOOD AND ITS RELATIONS TO THE HUMAN BODY 
carriers and defense agencies against.microorganisms. The 
plasma of blood and lymph contains water, salts, dextrose, 
soluble proteins, emulsified fats, etc., all of nutritive value. 
It carries, also, carbon oxide and both nitrogenous and non- 
nitrogenous forms of waste material for elimination through 
the organs of excretion. A considerable mass of the debris 
of food, by way of undigested or indigestible material, 
together with large numbers of bacteria which tend to the 
destruction of this debris, remains to be removed from the 
lower bowel. 
Adjuvants of Food.—To human food, substances of indiffer- 
ent nutritive value are commonly added as variants of flavor 
and promoters of appetite and digestion. These include 
spices and other condiments and certain stimulating bever- 
ages such as tea, coffee, etc. 
BIBLIOGRAPHY. 
McCollum: The Newer Knowledge of Nutrition (Macmillan). 
Graves: Modern Dietetics (The Modern Hospital Publishing Company). 
Proudfit: Dietetics for Nurses (Macmillan). 
Lusk: Elements of the Science of Nutrition (Saunders). 
Forchheimer and Coleman: The Therapeusis of Internal Medicine 
(Appleton). 
The following Farmers’ Bulletins may be obtained for a small sum upon 
application to the U. S. Department of Agriculture. They contain interest- 
ing and useful material, and may be used in connection with this course: 
American Food Materials, No. 28. 
Use of Fruit as a Food, No. 293. 
Preparation of Vegetables for Table, No. 256. 
Beans, Peas and Other Legumes as Food, No. 121. 
Poultry as Food, No. 182. 
Meats, Composition and Cookery, No. 34. 
Nuts and Their Uses as Food, No. 332. 
Eggs and Their Uses as Food, No. 128. 
Economical Use of Meat in the Home, No. 391. 
Potatoes, etc., as Food, No. 295. 
Sugar and its Value as Food, No. 535. 
Cereal Breakfast Foods, No. 249. 
Bacteria in Milk, No. 490. 
The Use of Milk as Food, No. 363. 
Principles of Nutrition, No. 142. 
Cheese and its Uses in the Diet, No. 487. 
Care of Food in the Home, No. 375. 
Fish as Food, No. 85. 
Care of Milk and its Use in the Home, No. 413. CHAPTER II. 
THE PROCESSES BY WHICH THE BODY MAKES 
USE OF FOOD. 
The processes by which the body makes use of food are 
digestion, absorption, assimilation, metabolism and elimina- 
tion. 
Digestion.—The sum of the changes which food undergoes 
to put it into such a form that it can be absorbed and dis- 
tributed is called digestion. By cooking and other means 
of preparation a certain measure of this work may be accom- 
plished, and this external digestion made to save the labor 
of the digestive tract. In digestion the following changes 
take place: 
1. Solid or semisolid foods are reduced to soluble form. 
2. Carbohydrates are broken down into single sugars; 
some indigestible material remains which is valuable in the 
dietary. It may be called roughage. It is helpful to the 
digestion in that it stimulates the intestinal lining by direct 
contact and provokes vigorous muscular reactions by mass. 
It carries along with it other forms of debris which have not 
the necessary bulk to provoke peristalsis. 
3. Proteins are reduced to proteoses, peptones and finally 
to polypeptids and amino-acids. 
4. Fats break down into glycerol and fatty acids. 
5. Salts only require solution and dilution, to which water 
contributes, as it does to the solution and transfusion of 
other products of digestion. 
Aids to Digestion. — I )igestion may be aided in a number 
of ways: 24 
USE OF FOOD 
1. Food should be thoroughly masticated, thus assisting 
dilution and solution and increasing its surface of exposure 
to and permeation by the digestive juices. 
2. Concentrated foods such as candy, cheese or nuts should 
be taken in combination with other foods which serve to 
dilute them. 
3. Food should not be eaten when one is fatigued or 
suffering from severe nervous strain. 
4. Digestion is influenced by the amount of food taken 
at a time; quantity proportioned to the capacity of the 
stomach promotes ready digestion. 
5. Well-balanced meals are more easily digested than 
those in which single foods are served in excess. 
6. Food well cooked and artistically served promotes the 
flow of “appetite juices,” and so favors digestion. 
7. In extreme cases of faulty digestion, food may be pre- 
digested; peptonized milk, twice-baked bread and emulsified 
fats are illustrations of methods. 
Physical and Chemical Features of Digestion.—Digestive 
changes take place, in the alimentary canal, as the result 
of the mechanical disintegration of food by the teeth and 
by the muscular movements of the stomach and intestinal 
walls and by its dilution with the water of the digestive 
fluids. By these measures the easier penetration of the food 
by the digestive juices is secured. 
The chief factors in the chemical digestion of food are the 
ferments or enzymes which are present in the digestive 
juices. These juices are secreted by the salivary and gastric 
glands, the pancreas, the liver and the intestinal glands. 
The enzymes are associated with proteins and are them- 
selves digested in turn by the action of successive ferments. 
Each ferment acts only upon one class of substance. ASSIMILATION 
25 
Place of 
action. 
Place of 
origin. 
Secretion. 
Enzymes. 
Function. 
Chemical 
reaction. 
Mouth 
Salivary 
glands 
Saliva 
Ptyalin 
Converts starch into 
maltose 
Alkaline. 
Stomach 
Gastric 
follicles 
Gastric 
juice 
Pepsin 
Rennin 
Converts proteins 
into proteoses and 
peptones 
Coagulates casein of 
milk 
Acid. 
Small 
intestine 
Pancreas 
Pancreatic 
juice 
Amylopsin 
Trypsin 
Lipase 
Converts starch into 
maltose 
Splits proteoses into 
peptones, polypep* 
tids and amino- 
acids 
Splits fats into fatty 
acids and glycerin 
Alkaline. 
Small 
Intestinal 
Intestinal 
Maltase 
Changes double su- 
intestine 
glands 
juice 
Lactase 
Sucrase 
Erepsin 
gars to dextrose, 
levulose, galactose, 
etc. 
Splits peptones into 
amino-acids 
Small 
intestine 
Liver 
Bile 
None 
Emulsifies and pro- 
motes absorption of 
fats 
Alkaline. 
Bile.—The bile in addition to emulsifying and promoting 
the absorption of fats, stimulates peristalsis, limits bacterial 
growth, and neutralizes the acid output of the stomach. 
Absorption.—No absorption takes place in the mouth and 
ordinarily none in the stomach. This process takes place in 
the small intestine and to certain extent in the large bowel. 
The surface of the small intestine is furnished with tiny 
projections called villi. These villi contain capillary blood- 
vessels and lymph radicals, through the thin walls of which 
digested foods are absorbed into the blood and lymph 
stream, and are thus distributed to the tissue cells. The 
leukocytes, or white cells of the blood and tymph, assist in 
taking up food materials, and especially fats. 
Assimilation.—This is the process by which the tissue cells 
select or appropriate food materials. It is a function of all 
living cells. 26 
USE OF FOOD 
Metabolism.—This is the function by which food material, 
so assimilated, is converted into tissue material and by 
which the latter is ultimately changed into waste material. 
Elimination.—The kidneys, the skin and the air passages are 
organs of elimination. The large intestine absorbs water 
and salts and evacuates the remaining debris of digestion. 
It is not, properly speaking, an organ of excretion. 
BIBLIOGRAPHY. 
Pettibone: Physiological Chemistry (Mosby). 
Carter, Howe and Mason: Nutrition and Clinical Dietetics (Lea & 
Febiger). 
Friedenwald and Ruhr: Diet in Health and Disease (Saunders). CHAPTER III. 
WATER. 
Sources of Water.—The composition of water is two parts 
of hydrogen to one part of oxygen. Its sources are lakes, 
rivers, springs, wells or rainfall. Water is pure in its first 
molecular state hut collects impurities readily as a result of 
its highly solvent power. Water which comes from a great 
height or a great depth is considered the most certainly pure. 
As water dissolves solids, liquids and gases, therein lies its 
danger of contamination, and especially if the water travels 
far from its source. 
The rain-water collected at the close of a storm is pure 
but tasteless, owing to the lack of mineral matter and oxygen. 
Water coming from surface sources may carry with it the 
products of decomposition of organic matter, impurities 
resulting from sewage or animal excreta, physical impurities 
of various sorts and a greater or less percentage of minerals. 
Classification. —1. Soft ivater is a relative term: it is water 
containing a small, but variably small, amount of mineral 
matter. Water regarded as soft in one part of the country 
may be regarded as hard in another. 
2. Hard water is water containing calcium or magnesium 
salts to excess. It is not good for drinking purposes unless 
boiled. These salts can usually be precipitated sufficiently 
by boiling to make it possible to use a hard water for drinking 
purposes. Hard water is unpleasant to the skin if used for 
bathing purposes. Bladder and kidney-stone cases are said 
to be more prevalent in localities where hard water is habitu- 
ally used for drinking. 28 
WATER 
3. Mineral water is water coming from the soil rich in 
minerals, and carries with it salts of iron, magnesium, sodium, 
potassium, lithium, etc. Mineral waters are not advised as 
beverages for constant use, but are sometimes used in large 
quantity for medicinal purposes over periods of time. 
Occurrence of Water in the Body.—Two-thirds of the body 
weight is water. Water exists in combination with other 
materials in the body, and as free water it is eliminated. 
Under ordinary conditions the body maintains a certain 
water equilibrium, and the quantity of water taken into the 
body determines more or less closely the quantity eliminated 
by the skin, the air passages, kidneys and large intestine. 
The quantity contained in the body fluids and held in the 
tissue cells may be temporarily increased in considerable 
measure. Water retention is one of the factors in the devel- 
opment of edema or dropsy. 
Uses in the Body. —1. Water enters into the composition 
of all the tissues and fluids of the body. 
2. It dilutes the blood and the lymph, serving as an agent 
of the circulation. 
3. It is a vehicle for the elimination of waste material 
from the body. 
4. It acts, through its evaporation from the body surfaces, 
as a regulator of body temperature. 
5. It aids digestion by the dilution of foods and of the 
digestive fluids. 
6. It aids in absorption and assimilation as an agent of 
transfusion. 
Quantity Required by the Body.—If there is a deficiency of 
water the body suffers. Six to eight pints of water a day is 
needed; almost half of this can be counted upon as being 
taken in with the food, as foods that are to all appearances 
solid contain 20 per cent or more of water and many contain METHODS OF PURIFICATION 
29 
as high as 90 per cent. Water should be taken freely between 
meals, early in the morning and at night. Moderate quan- 
tities may be ingested with meals without prejudice to 
digestion. 
Dietetic Uses. — 1. Hot water is advised in the treatment 
of indigestion; it increases the dilatation of arterioles in the 
stomach and intestines. 
2. Cold water is stimulating to the digestive organs of 
people who are in good health and serves to promote elimi- 
nation. 
3. Lukewarm water (90° F.) acts as an emetic when taken 
in large quantities. 
4. Whenever fluid has been actively withdrawn from the 
tissues by hemorrhage or diarrhea, water is immediately and 
freely given to compensate the loss. 
5. In fever, water supply is urged to meet the greater loss 
it evolves. 
6. In event of the retention of nitrogenous waste material, 
water is often given with the idea of promoting a free flush 
of the tissue cells. 
7. In certain disorders such as cardiac cases with edema, 
or in nephritis with edema, water is restricted. It is also 
restricted by some physicians in hypertension on account of 
its increase of the volume of the blood. 
8. If constipation is due to too great an absorption of 
fluid from the contents of the large intestine, certain sub- 
stances such as agar-agar, vegetable fiber foods, etc., are 
given as convenient water retainers. 
Methods of Purification.—Distillation is one of the surest 
methods. Distilled water should be aerated to render it 
palatable. It is used in compounding medicines, in times of 
epidemic and on board ship. 30 
WATER 
Filtration.—Tliis method is only reliable when competent 
and clean filtering materials are used. However, the history 
of epidemics shows that localities in which filtered water is 
used will be free from water-borne diseases while those using 
unfiltered water will not. A filter must be kept in perfect 
condition, whether it is of the small domestic type attached 
to the faucet in the home or the large sand-beds used in 
filtering a city water supply. 
Chemical Action.—This is the least desirable method. It 
is harmless, but frequently alters the taste of the water. 
Chemicals are used as coagulants of the physical and bac- 
terial impurities and as sterilizers of water. 
Heat Sterilization.—This is a reliable method. While 
boiled water tastes flat, it can be aerated by pouring it from 
a height. Boiling also tends to eliminate an excess of lime. 
For ordinary purposes, distilled water, soft water or boiled 
water are not recommended except in times of epidemic 
danger. The few grains of lime salts to the gallon that 
ordinary drinking water contains are not objectionable. 
Rosenau: Preventive Medicine and Hygiene (Appleton). 
Hutchinson: Food and Dietetics (Wm. Wood & Co.). 
Pettibone: Physiological Chemistry (Mosby). 
Bailey: Source, Chemistry and Use of Food Products (Blakiston’s Son 
& Co.). 
BIBLIOGRAPHY. CHAPTER IV. 
MINERAL MATTER. 
Sources in Food. —1. Minerals or salts are contained in the 
ordinary mixed diet in sufficient quantity to maintain nutri- 
tion, with the exception of sodium chloride. The mineral 
supply comes from both vegetable and animal foods. Some- 
where in the growth of the plant the inorganic salts are 
built into its structure and often changed into organic salts 
that can be utilized. Sodium chloride is obtained from the 
evaporation of sea water or from mines. 
2. Vegetables and cereals are rich in phosphorus, iron 
and calcium. 
3. Animal foods are rich in phosphorus, iron and sulphur. 
4. Fruits and vegetables contain vegetable salts, as citrates, 
malates, tartrates and benzoates. These organic salts are 
readily decomposed, their acids are oxidized, while their 
bases combine with carbon dioxide to form carbonates and 
so serve to increase the alkalinity of the body fluids. 
5. Water is another source of mineral matter. Mineral 
waters are classified according to the inorganic salts they 
contain, as lithia waters, iron waters, sulphur waters, etc. 
The lithia waters are supposed to be valuable in gout and in 
certain disorders of the kidneys, and iron and sulphur waters 
to improve conditions of the blood and the skin. These, 
however, are therapeutic rather than dietetic measures. 
Occurrence in the Body.—From 4 to 5 per cent of the body 
weight is of mineral matter. It is found in all tissues and 
fluids, but especially in the bones, teeth and cartilage. It 
is found in the various compounds of sodium, potassium, 
phosphorus, calcium, sulphur, magnesium, chlorine and iron. 
The minerals only require dilution and solution for their 32 
MINERAL MATTER 
digestion and absorption. They are eliminated mainly 
through the kidneys. 
Uses in the Body. —1. Relation of Inorganic Salts to Physio- 
logical Processes. —(a) Rigidity and growth of the skeleton. 
The inorganic salts have a definite relation to normal body 
structures and to normal physiological processes. The 
rigidity of the skeleton, the hardness of the teeth and the 
resistance of cartilage, for example, depend on the deposi- 
tion of salts, chiefly calcium phosphate and calcium car- 
bonate. Growth of the above structures during childhood 
and their repair in later life are accomplished by laying down 
inorganic salts in a framework of living cells. 
(b) Digestion.—In digestion the salts play their role in 
various ways. The hydrochloric acid essential to gastric 
digestion is thought to be derived from the sodium chloride 
intake. Clotting of milk in the stomach depends on the 
presence of calcium, without which no coagulation occurs. 
(c) Metabolism.— The metabolic exchange which occurs 
between the living cells and the body fluids, and the passage 
of these fluids through the vessel walls into the tissue spaces 
and back again, are accomplished by means of osmosis, which 
is governed by the salt concentration of the fluids involved. 
The osmotic pressure of the cells and body fluids, which is 
so important in cell nutrition, must be regulated by the salt 
content. The cells of the body are constantly bathed in 
plasma which escapes from the vessels to a very large extent 
as a result of differences in osmotic pressure. A nicety of 
balance between the osmotic pressure of the blood and of the 
intercellular fluid is required for the normal functions of the 
tissues bathed by this fluid. Any disturbance in this balance 
results in a pathological condition. Although the causes of 
edema are very imperfectly understood, still it is believed that 
an accumulation of salts in the tissues accounts for the drawing 
out of fluid from the bloodvessels into the tissue spaces. USES IN THE BODY 
33 
(d) Activation of Enzymes.—The activation of digestive 
enzymes such as trypsin may depend upon the salts in the 
intestinal tract. 
(e) Irritability of Muscles and Nerves.— The irritability of 
muscle and nerve tissues has been shown to depend in part 
upon the calcium, sodium and potassium present. 
(/) Blood.—Iron in the hemoglobin molecule, although 
small in amount, is essential to the important oxygen- 
carrying function of the blood. 
2. Relation to Protective Physiological Mechanisms. — (a) 
Normal Alkalinity of Blood.—The normal alkalinity of the 
blood is maintained by an excess of sodium bicarbonate, 
which affords what is called the “buffer value” of the blood. 
The acid products of metabolism are rendered neutral with- 
out changing the alkalinity of the blood and the tissue 
juices, the sodium bicarbonate constituting a “buffer” or 
factor of safety against a dangerous tendency toward acidosis. 
In a series of experiments on dogs, fatal results were produced 
by absolute salt starvation. Upon the decomposition of 
protein in the body the sulphur which it contains forms sul- 
phuric acid, which under a normal diet would have united 
with the basic salts of the foods. These basic salts being 
absent, the acid unites with the basic elements of the living 
cells, producing acidosis and serious nutritional derange- 
ment. 
(b) Clotting of Blood.—The salts are made use of in certain 
normal protective body mechanisms such as the clotting of 
blood, which depends on the presence of calcium. 
3. Relation to Protective Mechanisms in Pathological 
Processes. — (a) Repair of Fractured Bones.—In the repair 
of destructive or pathological processes the salts are often 
used. The parts of a fractured bone are reunited by laying 
down new bone with its salt content to bridge the separated 
parts. 34 
MINERAL MATTER 
(b) Calcification in Tuberculosis.—In tuberculosis of the 
lungs, diseased areas often heal and finally become obliter- 
ated by the deposit of calcium salts. 
4. Relation to Deficiency Diseases. —When for any reason 
the salt content of the diet is inadequate, or when the body 
loses the power to synthesize the salts present in the food, 
well-defined pathological conditions result. In rickets the 
mechanism of laying down calcium phosphate in the bones 
is at fault and results in the soft bones of the rachitic child 
with his soft, box-shaped head and bowed legs. 
Acid- and Base-forming Elements in the Dietary.—The 
question of acid-forming and base-forming elements in the 
diet is an important one. In the course of metabolic trans- 
formation the chlorine, sulphur and phosphorus of the food- 
stuffs yield acids, whereas the sodium potassium, calcium 
and magnesium yield bases. The normal dietary should be 
one which should yield at least sufficient base-forming ele- 
ments to neutralize the acids formed. If these acids are not 
neutralized by the bases of the diet they must be neutralized 
by the fixed bases of the tissues. We then have a serious 
pathological condition which embraces one of the most 
harmful features of acidoses. Meat and eggs are rather 
pronounced acid-forming foods, whereas the grain prod- 
ucts are acid-forming to a less degree. Milk is a base- 
forming food while vegetables and fruits are base-formers 
to a marked degree. The reason the fruits, which may be 
initially acid, yield an excess of bases on oxidation is the fact 
that their acidity is caused by organic acids, present for the 
most part as acid potassium and sodium salts, and these 
salts, readily dissociated by carbon dioxide, yield potassium 
carbonate and bicarbonate. 
Dietetic Uses of Salts.—Aside from the constant need of 
minerals, there are conditions under which the body needs a 
larger supply. DIETETIC USES OF SALTS 
35 
1. Growing children need the calcium salts for bone- 
building and the phosphorus and the iron salts to maintain 
rapid tissue-building in general. Eggs, cereals, milk and 
vegetables are indicated. 
2. Convalescents or anemic patients require iron and 
phosphorus. 
3. During pregnancy and lactation, larger supplies of 
calcium and phosphorus are necessary, or the calcium for the 
development of the child may be drawn from the mother’s 
structure. 
4. In edema sodium chloride is withheld from the diet. 
The body maintains a certain concentration of this salt, 
therefore if the intake of sodium chloride is reduced, elimina- 
tion of water from the body results. 
Foods rich in iron. Per cent. 
Egg-yolk 0.008.6 
Lentils 0.0086 
Gluten bread (40 per cent) 0.0079 
Wheat bran .... 0.0078 
Molasses 0.0073 
Lima beans (dry) . . 0.0070 
Dock greens . . 0.0065 
Peas (dry) 0.0057 
Wholewheat .... 0.0050 
Hazelnuts 0.0041 
Almonds 0.0039 
Spinach 0.0036 
Beefsteak 0.0032 
Chicken 0.0032 
Dates 0.0030 
Eggs, whole . . 0.0030 
Figs, dried 0.0030 
Maple syrup .... 0.0030 
Prunes 0.0030 
Dandelion greens . . 0.0027 
Chard 0.0025 
Graham bread .... 0.0025 
Tenderloin 0.0024 
Mutton 0.0023 
Raisins 0.0021 
Walnuts 0.0021 
Bacon 0.0016 
Foods Arranged in Order of Greatest Richness.1 
Foods poor in iron. 
Bread, white 
Candy 
Carrots 
Cheese 
Corn flakes 
Corn meal 
Corn syrup 
Corn starch 
Crackers 
Cream 
Egg white 
Fats and oils 
Fish 
Hominy 
Macaroni 
Milk 
Oysters 
Potatoes 
Rice 
Rice flakes 
Sugar 
Tomatoes 
Turnips 
1 Excerpt from the New Dietetics (revised), by John Harvey Kellogg, M.D. 36 
MINERAL MATTER 
Foods rich in lime. Per cent. 
Cheese 1.32 
Mustard greens . . 0.69 
Turnip tops . .0.49 
Hazelnuts 0.40 
Almonds 0.34 
Cottage cheese . 0.30 
Molasses 0.30 
Dock greens .0.23 
Beans (dry) .0.23 
Figs (dried) 0.22 
Chard 0.21 
Egg yolk 0 .19 
Cauliflower .0.17 
Milk 0.17 
Milk (skimmed) . . 0.17 
Wheat bran . . 0.17 
Dandelion greens . . . 0.15 
Lentils (dried) . . . . 0.15 
Maple syrup . . . . 0.15 
Peas (dried) . . . . 0.12 
Spinach 0.11 
Eggs, whole . . . . 0.09 
Foods poor in lime. 
Beef 
Bread, white 
Candy 
Chicken 
Corn flakes 
Corn meal 
Crackers 
Fats and oils 
Fish 
Fruit 
Hominy 
Macaroni 
Mutton 
Oysters 
Rice 
Rice flakes 
Sugar, white 
Foods rich in both 
lime and iron. 
Beans 
Bran 
Chard 
Eggs 
Figs 
Gluten bread 
Greens 
Lentils 
Maple sugar 
Molasses 
Foods poor in both 
lime and iron. 
Bread, white 
Candy 
Corn flakes 
Corn meal 
Corn syrup 
Crackers 
Fats and oil 
Fish 
Hominy 
Oysters 
Rice 
Rice flakes 
Sugar 
Tomatoes 
BIBLIOGRAPHY. 
Sherman: Chemistry of Food and Nutrition (Macmillan). 
Strouse and Perry: Food for the Sick (Saunders). CHAPTER V. 
CARBOHYDRATES. 
Sources.—The carbohydrates are found in varying per- 
centage in the composition of vegetable foods. In the 
animal foodstuffs they are found in any quantity only in 
the liver and muscles in the form of glycogen, while very 
minute quantities of dextrose are in solution in the blood 
and of lactose in milk. 
Definition.—The carbohydrates are compounds of carbon, 
hydrogen and oxygen. The C is in the form of C6 or some 
multiple of 6 and the H and O are always in the proportion 
to form water. The four typical groups in this class of physio- 
logical or dietetic interest are starches, dextrins, sugars, 
vegetable gums and woody fibers. 
Classification.—A classification of the carbohydrates based 
upon their chemical composition, but in physiological 
order, is as follows: 
(a) Polysaccharids or starch group, C6Hio05. 
1. Starch. 
2. Cellulose. 
3. Dextrins. 
(b) Disaccharids or double sugar group, Ci2H220n. 
1. Sucrose. 
2. Lactose. 
3. Maltose. 
(c) Monosaccharids or single sugar group, C6IIi206. 
1. Dextrose. 
2. Levulose. 
3. Galactose. 38 
CARBOHYDRATES 
Detailed Study of Each Group. —1. Starch, sugar and woody 
fiber are found together in plants. Starch is the reserve or 
stored food material of plant life. It is found in the store- 
houses of plants as the roots, seeds and underground stems. 
It is partly changed to dextrin or to maltose by the action 
of diastase as the seed ripens and the plant grows. The 
starch granule is covered with a delicate envelope of cellu- 
lose. Hot water and long cooking break down this covering, 
which otherwise makes the starch impossible of digestion. 
Cellulose is of value to the diet, as it contributes bulk to 
the food, encouraging muscular activity in the intestines. 
It constitutes the structural framework of plant cells and 
is abundant throughout the vegetable kingdom. 
2. Dextrins are formed in the hydrolysis of starch to dex- 
trose. They are readily soluble in water. 
Glycogen is a form of dextrin and serves as a reserve food 
supply, stored in the liver and other tissues of animals. It 
is readily converted into dextrose. 
3. Gums are amorphous carbohydrates which exist in the 
juices of nearly all plants. They have the property of taking 
up water and forming a thick, sticky mass. 
4. Maltose is a vegetable and digestive product obtained 
by treating gelatinized starch with a ferment. In the body 
the ferments are ptyalin and amylopsin; in plants, diastase. 
Diastase is a substance formed from the albumin of seeds 
during germination. Maltose is much sweeter than glucose. 
In its physiological form it is the least liable to fermentation 
of the double sugars. It is easily split into two molecules of 
dextrose. 
5. Lactose, or milk sugar, is found in the milk of all mam- 
mals. It is obtained in commercial form by evaporating 
clear, fresh whey from which all fat and albumin have been 
removed. It is less sweet and soluble than cane sugar; it CLASSIFICATION OF VEGETABLE FOODS 
39 
feels gritty in the mouth and does not ferment so easily as 
cane sugar. 
6. Sucrose (cane sugar, beet sugar) is one of the most 
important and popular forms of food. It is obtained from 
both the sugar cane and the sugar beet. It is absorbed in 
the form of dextrose and levulose. In strong solutions it 
irritates the alimentary canal and is apt to undergo fermen- 
tation. According to Hutchinson, 4 ounces of sugar can be 
taken by a healthy individual per day. More is rapidly 
excreted by the kidneys, giving rise to glycosuria. However, 
the “carbohydrate limit,” or capacity for handling carbo- 
hydrate food, varies with the individual. 
7. Dextrose, glucose and grape sugar are found in: 
(a) Grapes, dates and figs. 
(b) In smaller quantity in nearly all fruits and honey. 
(c) In the blood, lymph and tissues of all animals in 
very small amounts. 
8. Levulose (fructose or fruit sugar) is similar to dextrose, 
except that it turns the ray of polarized light to the left. It 
is a sugar found in fruits and honey and is very expensive 
and hard to crystallize. 
9. Galactose is a result of chemical reaction. It is obtained 
by splitting one of the members of .the disaccharid group, 
lactose, by the agency of certain acids or ferments. Galac- 
tose does not ferment easily. 
Classification of Vegetable Foods. —1. Cereals are the most 
valuable of vegetable foods. They are ground or pounded 
into flour or meal. Those commonly used are: wheat, rye, 
maize, barley, rice, millet, oats and buckwheat. 
2. Legumes are sometimes called the “meat of the vege- 
table kingdom,” as they contain a liberal amount of protein. 
Peas, beans and lentils are the best known of the legumes. 
Although they contain much protein, they are perhaps less 40 
CARBOHYDRATES 
easily digested than meat, a point upon which authorities 
differ. 
3. Routs, tubers and bulbs may be grouped together. These 
are valuable table vegetables on account of their high starch 
content, but because of their high-water and low-protein 
content are inferior to either the cereals or to the legumes. 
Examples of these foods are: 
Roots: beets, radishes, carrots, turnips, parsnips. 
Tubers: potatoes, Jerusalem artichokes. 
Bulbs: onions, leeks, chives, garlic, shallots. 
4. Green vegetables are valuable, not because of their 
nutrients, but because of their variety and the bulk they 
lend to the dietary. They contain valuable salts. Those 
containing sulphur (cabbage) should be avoided by those of 
weak digestion. Examples of green vegetables are: lettuce, 
cabbage, spinach, celery, cauliflower and cress. 
5. Fruits. 
(a) Orchard fruits. 
1. Pome fruits. Apple (crab apple), pear, quince. 
2. Drupe fruits. Apricot, cherry, date, nectarine, 
peach, plum, persimmon. 
3. Citrus fruits. Citron, grapefruit, kumquat, 
lemon, lime, mandarin, orange and tan- 
garin. 
(b) Vine fruits. 
1. Grapes. 
(c) Small fruits. 
1. Blackberry, black-cap, blueberry, barberry, 
cranberry, currant (red and white), currant 
(black), dewberry, elderberry, gooseberry, 
huckleberry (whortleberry, bilberry), logan- 
berry, mulberry, raspberry, service berry (red 
and white), squawberry, strawberry. DIGESTION 
41 
To this list may be added: 
(d) Miscellaneous fruits: 
1. Agave (alligator pear), banana, bread-fruit, 
fig guava, mango, olive, papaw, pomegranate, 
pineapple. 
(e) Garden fruits: 
1. Citron, cucumber, egg-plant, vegetable marrow, 
melon, cantaloupe, muskmelon, watermelon, 
pumpkin, squash, tomato. 
6. Nuts are high in fat, carbohydrate and protein values. 
They are a very concentrated form of food, and if carefully 
prepared are not difficult of digestion. Nuts are usually 
eaten raw and should be thoroughly masticated or ground. 
Chestnuts contain much starch and are more digestible if 
cooked. 
7. Fungi. Two varieties eaten are: 
1. Mushrooms, which have little food value and are 
not readily digested. 
2. Truffles, which are an underground fungus. They 
are valuable as flavoring agents, and are grown 
in France, Italy and England. There are several 
varieties, the black being the finest. 
8. Lichens.— Iceland moss is the most important of the 
lichens. It is grown in the Arctic regions and used as a food, 
but it is very difficult of digestion. 
9. Algce.—Irish moss is the most important of the algse. 
It is a form of seaweed which is used in invalid cookery.1 
Digestion.—Carbohydrates are broken down and eliminated 
as C02 and H20. The various starches, dextrins, etc., are 
reduced to dextrose by the enzymes and as such are absorbed 
1 Bailey, E. H. S.: Source, Chemistry and Use of Food Products. 42 
CARBOHYDRATES 
and pass into the hlood stream. The blood from the intes- 
tines passes into the portal vein and is carried to the liver. 
In the liver and the muscle tissues is stored the reserve 
supply of carbohydrate material in the form of glycogen. 
It is readily reconvertible into dextrose and is available 
whenever the body needs this reserve fuel. If more carbo- 
hydrate is taken than is immediately needed, or than can be 
stored as glycogen, it is probably transformed into fat and 
stored as adipose tissue. 
Occurrence in the Body.—Carbohydrate material is formed 
as glycogen in the liver and muscles, exists as dextrose in the 
blood and is formed as lactose, or sugar of milk, in the mam- 
mary glands. 
Uses to the Body. —1. Carbohydrate is a body reserve in 
the form of glycogen. 
2. It supplies heat and energy in an economical, readily 
digested and easily mobilized form. 
3. An excess of carbohydrate is probably converted into 
adipose tissue. 
Dietetic Uses. —1. Strained carbohydrate cereals are used 
when there is any inflammation of the food tract. 
2. Coarse carbohydrates are used to stimulate peristalsis 
when there is deficient motility. 
3. Concentrated carbohydrates are given when high 
caloric diets are necessary, as in emaciation or during con- 
valescence. 
4. Carbohydrates are restricted in obesity and diabetes. 
5. Twice-cooked carbohydrates, as breadstuff's, are given 
in cases of digestive disturbance. 
6. Fresh fruit, fresh vegetables and cereals in the diet 
are a protection against certain of the deficiency diseases. 
Examples: scurvy, beriberi, etc. DIETETIC USES 
43 
Foods Arranged Approximately According to Percentage of 
Carb ohyd rates. 1 
5 per cent. 
10 per cent. 
15 per cent. 
20 per cent. 
Vegeta 
bles (Fresh or Ca 
nned). 
Lettuce 
Tomatoes 
Pumpkins 
Green peas 
Potatoes. 
Cucumbers 
Brussels 
Turnips 
Artichokes 
Shell beans 
Spinach 
sprouts 
Kohlrabi 
Parsnips 
Baked beans 
Asparagus 
W atercress 
Squash 
Canned Lima 
Green corn 
Rhubarb 
Seakale 
Beets 
beans 
Boiled rice 
Endive 
Okra 
Carrots 
Boiled 
Marrow 
Cauliflower 
Onions 
macaroni 
Sorrel 
Eggplant 
Mushrooms 
Sauerkraut 
Cabbage 
Beet greens 
Radishes 
Dandelion 
Leeks 
greens 
String beans 
Swiss chard 
Broccoli 
Celery 
Fruits. 
Ripe olives 
(20% fat) 
Oranges 
Apples 
Plums 
Grapefruit 
Cranberries 
Pears 
Bananas 
Lemons 
Strawberries 
Apricots 
Prunes 
Blackberries 
Blueberries 
Gooseberries 
Cherries 
Peaches 
Currants 
Pineapple 
Raspberries 
Watermelon 
Huckleberries 
Nuts. 
Butternuts 
Brazil nuts 
Almonds 
Peanuts 
Black walnuts 
Walnuts 
Pignolias 
Hickory nuts 
(English) 
J+0 per cent 
Pecans 
Beech nuts 
Chestnuts 
Filberts 
Pistachios 
Pine nuts 
Miscellaneous. 
Unsweetened and unspiced 
pickles, 
clams, oysters, 
scallops, liver, fish roe 
1 Joslin: Diabetic Manual (courtesy of Lea & Febiger). 
BIBLIOGRAPHY. 
Kellogg: The New Dietetics (Modern Medicine Publishing Company). 
Joslin: Diabetic Manual (Lea & Febiger). 
Lusk: Science of Nutrition (Saunders). CHAPTER VI. 
FATS AND OILS. 
Sources.—Fats are obtained from both the animal and the 
vegetable kingdom. In the animal, fats are formed in the 
connective tissues and in small amounts in the blood and 
surrounding certain of the abdominal viscera. Foodstuffs of 
animal origin which classify as fats are butter, bacon, cream, 
egg-yolk, cod-liver oil, suet, lard and bone marrow. 
Bone marrow is a highly nutritious and easily assimilated 
fat and is often added to the dietary of fevers of long dura- 
tion if the digestion is not impaired. It is valuable in anemia, 
as it contributes organic iron as well as hemoglobin and 
other blood-forming substances. It is obtained commer- 
cially from the short ribs of young growing cattle and is 
prepared in combination with glycerin. 
Fat is found in egg-yolk in the form of lecithin. Lecithin 
is combined with vitellin and is classified under the con- 
jugated proteins as lecitho-protein. Lecithin is a necessary 
constituent of every living cell. Commercially it is prepared 
from the yolk of the egg or from brain tissues. 
The fats of vegetable origin are found largely in seeds and 
nuts. They are almost entirely in the form of oils, and 
are easily digested. Examples of these fats are: olive oil, 
cottonseed oil, peanut oil and cocoanut oil. 
Classification.—Fats may be classified as: 
1. Fixed or true fats, which leave a grease stain. 
2. Volatile oils, which leave no stain. Flavoring extracts 
are examples of the latter. 
Fixed Fats.—The fats are made up of C H O, the O 
being small in proportion to the C and II. Fats may be CLASSIFICATION 
45 
called salts, since they are in the combination of a base and 
an organic fatty acid. The base with which the fatty acid 
unites is always glycerin, but the fatty acid varies. 
There are many of these salts, but those physiologically 
important are stearin, palmitin and olein. Animal fats are 
usually combinations of these several salts, the texture of 
the material indicating which salt is present in the greatest 
quantity. 
1. The salts which classify as stearins are solid fats, white 
or light yellow in color. Tallow is an example of this form. 
These fats have a high melting point and are not as digestible 
as the fats with a melting point nearer the body temperature. 
The fatty acid in stearin is stearic acid. 
2. The salts of the palmitin group are softer than the stearin 
fats and have a lower melting point. Butter is an example 
of palmitin. The fatty acid in palmitin is palmitic acid. 
3. The oleins are oils at ordinary temperature, having a 
very low melting point. This makes them the more available 
as foods. Olein is composed of oleic acid and glycerin. 
It is interesting to note that all of these fats, melted, 
solidified and melted again, have acquired a slightly higher 
melting point. This makes them a little less easy of diges- 
tion. 
The following table indicates the extent of the utilization 
of these substances in the body in relation to the melting 
point of the fat: 
Melting point. Percentage 
Fat.1 ° C. loss in feces. 
Pure stearin 60 91-86 
Stearin and almond oil 55 10.6 
Spermaceti 53 31.0 
Mutton fat 50-51 9.2 
Lard 43 2.6 
Pork fat 34 2.8 
Goose fat 25 2.5 
Olive oil fluid 2.3 
1 Carter, Howe and Mann: Nutrition and Clinical Dietetics (Lea & 
Febiger), 46 
FATS AND OILS 
Summary of Characteristics. —1. Fats are composed of 
C H O. Because of the fact that they contain only a small 
amount of O in proportion to their C and H they are some- 
times called the “hydrocarbons.” 
2. They have a variable melting point. 
3. True fats leave a grease stain. 
4. The oils may be subjected to intense heat without 
burning, hence their value as cooking agents. 
5. They are easily decomposed. Rancid fat gives a dis- 
agreeable odor, due to the separation of the acid from its 
base. 
6. The stearins are colorless and tasteless, but the oleins 
have a dark yellow color and a characteristic taste. 
7. They are insoluble in water. 
8. They are valuable in cooking, since they act as carriers 
for other materials. 
Cookery of Fats.—Fats are considered more digestible 
uncooked than as hot cooked fats. The hot fat tends to 
penetrate the food mass and render it more difficult of 
digestion, while materials combined with uncooked fats are 
masticated and readily disintegrated. Fat that has been 
subjected to too intense a heat has undergone certain chemical 
changes, the products of which are irritating to the intes- 
tinal tract. Fats heated and resolidified are not as available 
food materials as before heating. 
Digestion of Fats.—Fats are emulsified and saponified in 
the process of digestion. Emulsification is a physical change 
while saponification is a chemical one. An emulsion is a 
fine physical subdivision of fat particles held in suspension 
in some favorable medium. Milk is an example of emulsified 
fat. In emulsion fat is already partially digested and will 
be readily split into fatty acids and glycerin. Fats so split 
are readily absorbed or their fatty acids inav combine with DIGESTION OF FATS 
47 
the alkalis of the bile and the pancreatic juice to form soft 
soaps, which in turn serve to promote the emulsification of 
unemulsified fats in the bowel. Subsequent to their absorp- 
Fig. 1.—Diet kitchen. 
tion the split fats are resynthesized. Cream or milk and 
butter, in combination with other foods, eggs and olive oil, 
are examples of desirable fats because they are easily digested. 48 
FATS AND OILS 
Occurrence in the Body.—An average of one-fifth of the 
body weight is fat. Its storage, however, is not constant. 
The proteins are eliminated to the point of maintaining the 
nitrogenous equilibrium of the body. Carbohydrates are 
utilized only up to the carbohydrate limit of the individual; 
the mineral and the water content of the body remains fairly 
constant, but the utilization of fat varies. Adipose tissue is 
in the nature of a reserve fund drawn upon under starvation 
or illness. In excess it becomes a signal of danger. People 
of mature age and sedentary occupation should watch their 
weight and avoid the tendency to excessive increase. 
Fat-soluble A Vitamin.—This is found in cream, milk, egg- 
yolk, in yellow corn and butter. It is believed to be an anti- 
rachitic vitamin. Such foods are especially important in the 
diet of children, since bone formation is a rapid and neces- 
sary process at this age. The fat-soluble vitamin seems to 
withstand heat. 
Uses of Fat to the Body. —1. Fats that are not oxidized for 
energy production are stored chiefly in the connective tis- 
sues. The body is inclined to utilize its carbohydrate supply 
for its energy requirement and reserve its storage fat. 
2. The organs of the body are frequently protected by 
layers of fat. These act as non-conductors of heat and 
therefore as a protection against cold. 
3. Fats promote growth and certain fats aid the body in 
its utilization of the mineral supply in the construction of the 
hard parts of the body. 
4. The fats with a low melting point are very completely 
utilized forms of food. 
5. Fats are mild laxatives and lubricate the alimentary 
canal. 
Dietetic Uses. —1. Fats are useful in the diet of children. 
They contain growth-promoting vitamins which are essen- DIETETIC USES 
49 
tial to their development. Children, on account of their 
great activity, require a high caloric diet and fats supply a 
concentrated food. 
2. Diabetic patients are given a diet high in fat to satisfy 
the caloric requirement. The carbohydrates are restricted 
in this condition and the fats supply caloric values in their 
place. 
3. In rickets and other deficiency diseases the fat soluble A 
containing foods are indicated. 
4. In tuberculosis, anemia, during convalescence in wast- 
ing diseases and in visceral optoses, finely divided fats are 
given to force the feeding of the replacing tissues for those 
damaged by disease. 
5. Fats are required by those exposed to severe cold or 
doing manual labor. 
G. Certain oils are laxative and are given for this purpose. 
7. Fats in excess cause gastritis and diarrhea. 
8. Fats are restricted in disorders of the liver, as the bile 
is important in the digestion and absorption of fats. 
BIBLIOGRAPHY. 
Pettibone: Physiological Chemistry (Mosby). 
Thompson: Practical Dietetics (Appleton). 
Hutchinson: Food and Dietetics (Wm. Wood & Co.). 
Carter, Howe, Mason: Nutrition and Clinical Dietetics (Lea & Febiger). CHAPTER VII. 
PROTEINS. 
Source.—Proteins are built in the vegetable tissues; their 
nitrogens are derived from the soil or air. Proteins in the 
diet are secured from vegetable foods which have constructed 
their own protein or from animal food built up from the same 
vegetable proteins. Protein food comes from: 
1. Animal Foods: meat, fish, fowl, eggs, milk and cheese. 
2. Vegetable Foods: legumes (peas, beans, lentils), grains, 
and the rapidly growing part of the organism as buds or 
sprouts. 
Composition.—Proteins are very complex and differ greatly 
in composition. They are difficult to study as living proteins, 
because they differ from the products they break into as 
soon as life leaves the body. The average protein is com- 
posed of carbon, hydrogen, nitrogen, oxygen, sulphur and 
traces, sometimes of phosphorus and iron. 
Description.—In the living organism, proteins are in liquid 
or semisolid form. Under certain conditions products of 
protein metabolism are imperfectly eliminated and accumu- 
late in the body. For example, urea and creatin in nephritis 
and uric acid in gout. 
Classification of Proteins.—A classification of proteins 
adopted by the American Society of Biological Chemists is 
as follows: 
1. Simple proteins. 
(a) Albumins: in egg white, milk, blood. 
(b) Globulins: myosin, fibrinogen, fibrin. 
(c) Glutelins: gluten, avenin. CHARACTERISTICS 
51 
(d) Protamins: gliadin, zein. 
(e) Albuminoids: keratin, collagen, elastin. 
(/) Histones: globin of hemoglobin. 
2. Conjugated proteins are proteins linked with some non- 
protein substance. 
(a) Glyco-proteins: mucin and mucoids. 
(b) Phospho-proteins: casein and vitellin. 
(c) Chromo-proteins: hemoglobin (blood). 
(d) Nucleo-proteins: nuclei of cells. 
(e) Lecitho-proteins: vitellin. 
3. Derived Proteins.—These are formed from other pro- 
teins, physiologically by ferment action, involving a cleavage 
of their molecular form. 
(а) Meta-proteins. 
(б) Proteoses. 
(c) Peptones. 
(d) Peptids. 
(e) Amino-acids. 
Test for Proteins.—To egg albumen add concentrated nitric 
acid and warm. A yellow precipitate results. 
Characteristics. —1. Simple proteins are soluble in cold 
water or cold salt water. 
2. Gelatins absorb cold water and are dissolved by hot 
water. 
3. Hot water coagulates simple proteins. 
4. Dry heat coagulates proteins. 
Proteins are rendered relatively indigestible by coagula- 
tion under heat. They take on a tough, tenacious quality 
and become mechanically difficult unless reduced to powder. 
It is true that in the preparation of meat the outside surface 
is exposed to intense heat for a short time, but the heat is 
then rapidly reduced. This sacrifices the outside surfaces, 
but serves to retain the juices which, being converted into 52 
PROTEINS 
steam, render the meat more tender. The general rule for 
the cooking of proteins calls for a moderate temperature. 
Putrefaction.—Proteins are susceptible to bacterial action. 
This is a form of decomposition and very dangerous products 
may result. Protein foods must be carefully watched for 
indications of decomposition. 
Uses in the Body. —1. To build and repair tissues which 
contain nitrogen. 
2. To build up and store (transitorily) nitrogenous material. 
3. To supply the protein constituents of body fluids, 
including blood and lymph. 
4. To produce energy under emergency, involving an 
exhaustion of carbohydrates or fat storage. 
Dietetic Uses. —1. To repair tissue waste in destructive 
diseases, as tuberculosis. 
2. To repair the tissues in convalescence from continued 
or acute disease. 
Precautions. —1. An excess of protein food may cause 
digestive disturbances. Proteins of choice in invalid-feeding 
are those of milk and eggs, as they do not contain stimulating 
extractives and are in easily digested form. 
2. Proteins are restricted in acute kidney conditions, 
when the products of protein metabolism fail, more or less, 
of elimination. 
3. In hypertension the diet in protein is kept low, barely 
maintaining a nitrogenous equilibrium. The purins are 
restricted. 
4. In skin and asthma cases, skin tests may be used to 
determine protein sensitization. Offending proteins may be 
eliminated from the diet and avoided as a protection against 
future attacks. 
The Digestion of Proteins.—The changes in digestion are 
both physical and chemical and are somewhat influenced by CHEMICAL DIGESTION OF PROTEIN 
53 
the method of cooking to which the food has been sub- 
jected. Mastication is important in breaking up the food 
mass, so that the digestive juices may more thoroughly 
penetrate it. It serves, also, to break up the connective 
tissue. 
Chemical Digestion of Protein.—Protein food passing into 
the stomach is penetrated by the gastric juice. Gastric 
digestion does not begin until the food has been neutralized 
by the hydrochloric acid of the secretion. The enzyme 
pepsin splits protein to proteoses and peptones, intermediate 
products of protein digestion. Trypsin, a much stronger 
ferment of the pancreatic juice, carries the digestion of pro- 
teins to completion in the small intestine. It splits proteins 
into proteoses, peptones, if not already so converted, and 
splits these into polypeptids and amino-acids. Erepsin, in 
the intestinal juice, assists the digestion by also converting 
the peptones and polypeptids into amino-acids. 
BIBLIOGRAPHY. 
Hutchinson: Food and Dietetics (Wm. Wood & Co.). 
Lusk: Science of Nutrition (Saunders). 
Thompson: Practical Dietetics (Appleton). CHAPTER VIII. 
THE CALORIC VALUES OF FOOD. 
Factors Which Control the Food Requirement.—There are 
several factors which determine the food requirement of the 
body. The quantity of food necessary to maintain nutrition 
is influenced by age, sex, occupation, climate, weight and the 
extent of body surface. 
Functional activity involves the expenditure of energy. 
Certain forms of function are constant or continuous, as 
digestion, respiration, circulation and the various changes 
of metabolism. The energy to produce all forms of work is 
supplied by the food. Foods are defined as substances, 
which when taken into the body build and repair tissue and 
supply the body with energy. The conversion of food into 
tissue involves a series of chemical changes which liberate 
heat. The fuel value of food is calculated in calories. A 
calorie is the amount of heat required to raise the temperature 
of 1 kilogram of water to 1° Centigrade. 
Caloric Value of Food.—To determine the caloric value of 
food, multiply its fat, carbohydrate and protein content, 
converted into grams, by the number of calories yielded by 
each gram. 
1 gram of protein yields four major calories. 
1 gram of carbohydrate yields four major calories. 
1 gram of fat yields nine major calories. 
A kilogram is 1000 grams and equals 2.2 pounds. For 
practical purposes, consider 30 grams equal to 1 ounce. WEIGHT 
55 
Example: 
Caloric 
Food. Amount. Protein. Fat. Carbohydrate, value. 
Butter . . 30 gm. 1.0% 85.0% 0% 
0.3 gm. 25.5 gm. 
X4 X9 
1.2 229.5 230.7 
Another method which may be used is: divide the caloric 
value per pound by 10, obtaining the caloric value per ounce; 
dividing this again by 30 to obtain the caloric value per 
gram. 
Example: 
Butter 3605.0 calories per pound. 
225.0 “ “ ounce. 
7.5 “ “ gram. 
Weight.—Age, weight and height are considered together. 
Weight is the index to the condition of the body and the 
food requirement is indicated by its loss or increase. A table 
giving the number of calories allowed for each kilogram of 
body weight is as follows: 
1 to 6 months 100 
6 to 12 “ 85 
1 year 70 
2 years 70+-65 
3 to 7 years 65 
7 to 12 “ 60 
12 years to maturity: 
(a) Period of structural activity 50 
(b) Period of functional activity: 
For female 55 
For male 60 
(c) Maturity 37-55 
(d) Old age 35-40 
In old age the body needs more fuel in proportion to its 
weight than at maturity. 
An estimate, indicating the varying daily caloric require- 56 
THE CALORIC VALUES OF FOOD 
merits according to the amount and form of functional activ- 
ity, as computed by Tigerstedt,1 is: 
2001 to 2400 calories (shoemaker). 
2401 to 2700 calories (weaver). 
2701 to 3200 calories (carpenter). 
3201 to 4100 calories (farm laborer). 
4101 to 5000 calories (excavator). 
5000 calories (lumberman). 
Climate.—Climate has much to do with both the quality 
and the quantity of the food required. It is a recognized 
physiological fact that the digestion is less robust in spring 
than during the winter months. With the passing of the 
cold weather there is a relative lack of interest in food. This 
should be met by a radical change of diet. The spring diet 
should be lighter and easier of digestion and should contain 
green vegetables and fresh fruits. These foods contain 
valuable minerals. As the mild weather approaches the 
body has less need of the fuel foods, which make it possible 
to decrease the amount of fats and heavy carbohydrates. 
In warm climates especially water is an important food. 
Because of the rapid evaporation of moisture from the skin, 
it is necessary to meet the loss with a large supply of fluid 
food. In these climates are found the succulent fruits and 
vegetables, which consist largely of water, Nature seemingly 
adapting the food produced by the locality to the needs of 
its people. 
In the temperature zone the people do more active work 
than the less robust people of the south, and here, conse- 
quently, are used the more nutritious fruits. These carbo- 
hydrate foods are the most active. They do not represent 
1 Excerpt from a Text-book of Human Physiology, translated by John 
Murlin, M.D., p. 141 (courtesy of D. Appleton & Co.). SEX 
57 
however, the largest energy producers, as the fats represent, 
weight for weight, more than twice the amount of heat that 
the proteins and carbohydrates contribute. 
The value of fats as heat producers has been established. 
Arctic travelers carry a supply of chocolate which, aside 
from the fact that it does not freeze and does not require 
cooking, contains a large supply of fat. 
Age.—During the early years of life the demand for food 
is high because of the rapidity of growth. A child under 
two years of age requires proportionately twice the amount 
of food that the adult needs. The food requirement is 
relatively high during childhood, gradually decreasing 
according to the rate of growth. 
Atwater states that a child under two years requires 
three-tenths the food of an adidt man at active muscular 
work; that a child of two to five years requires four-tenths 
the food of an adult man at active muscular work; that a 
child of six to nine requires one-half the food of an adult 
man at active muscular work; that a boy ten to eleven or 
a girl ten to twelve requires six-tenths the food of a man at 
active muscular work; that a woman at light work, a boy of 
twelve or a girl of thirteen to fourteen requires seven-tenths 
the food of a man at moderately active muscular work; 
that a man at light muscular work or a boy fifteen to sixteen 
years old requires nine-tenths the food of a man at moder- 
ately active muscular work, and that a man at hard muscular 
work requires one-fifth more food than a man at moderately 
active work. 
Sex.—Caloric need is influenced by the amount of body 
surface, the tall individual losing more heat through radia- 
tion than the short, heavy one of the same weight. Women 
lose proportionately to weight and size more heat by radia- 58 
THE CALORIC VALUES OF FOOD 
tion than do men; and also because their body processes are 
more rapid than those of men. Although women require 
eight-tenths the amount of food that men require, yet, 
weight for weight, their demand for food is greater. No one 
factor can control the caloric requirement of the individual, 
but weight, sex, occupation, build, age and climate must all 
be considered in providing an adequate diet. 
(Man, aged thirty years; weight, 160 pounds; occupation, office man; 
required number of calories per day, 2920; 40 calories per 1 kg.) 
An Adequate Menu for One Day. 
Protein, 
Fat, 
Carbohydrate, 
Food. 
Grams. 
grams. 
grams. 
grams. 
Breakfast. 
Orange .... 
. 150 
1.2 
0.3 
17.4 
Cream of Wheat . 
45 
4.995 
0.765 
33.975 
Toast .... 
30 
3.45 
0.48 
18.36 
Butter ... 
15 
0.15 
12.75 
Cream .... 
60 
1.5 
11.1 
2.7 
Sugar .... 
Coffee ... 
30 
30.0 
Total grams . 
11.295 
25.395 
102.435 
X4 
X9 
X4 
Total calories 
45.180 
228.555 
409.740 
Dinner. 
Roast beef . 
60 
13.38 
17.16 
Baked potatoes 
90 
7.65 
0.36 
72.81 
String beans 
60 
0.48 
0.66 
1.14 
Rye bread . 
60 
5.4 
0.36 
31.92 
Cottage pudding . 
. 100 
6.3 
4.6 
56.9 
Lemon sauce 
25 
14.4 
Butter .... 
15 
0.15 
12.75 
Cream .... 
15 
0.37 
2.77 
0.675 
Sugar .... 
Coffee .... 
10 
0.10 
Total grams . 
33.730 
X4 
38.660 
X9 
177.945 
X4 
Total calories 
134.920 
347.940 
711.780 AN ADEQUATE MENU FOR ONE DAY 
59 
Supper. 
Cold meat . 
60 
13.38 
17.16 
Soup .... 
. 150 
2.7 
1.65 
8.4 
Crackers 
40 
3.92 
3.65 
29.24 
Baked rice . 
45 
3.6 
1.35 
35.55 
Baked apple 
. 120 
0.48 
0.6 
17.04 
Bread .... 
60 
5.58 
0.73 
31.62 
Butter .... 
15 
0.15 
12.75 
Cream .... 
10 
0.03 
1.45 
2.7 
Sugar .... 
Coffee .... 
20 
20.0 
Total grams . 
29.840 
X4 
39.330 
X9 
144.550 
X4 
Total calories 
119.360 
353.970 
578.200 
Grand Totals. 
Number of calories of protein 
Number of calories of fat 
Number of calories of carbohydrate 
. . . 299.47 
. . . 930.46 
. . . 1699.72 
Total number of calories per day 
. . . 2929.65 
BIBLIOGRAPHY. 
Atwater: Farmers’ Bulletin No. 142, U. S. Dept. Agric. 
Atwater and Bryant: Bulletin No. 28, Dept. Agric., rev. ed. 
Rose: Handbook of Dietetics (Macmillan). 
Locke: Food Values (Appleton). CHAPTER IX. 
WEIGHTS OF RATIONS OF FOODS-TABLE OF 
CALORIC VALUES. 
100—gram Portions of Foods. 
Food. 
Approximate measurement. 
Calories. 
Apples .... 
1 small 
60 
Apricots .... 
5 
55 
Asparagus . . 
4 tablespoonfuls 
13 
Bacon .... 
5 slices 6 inches long 
434 
Butter .... 
7 tablespoonfuls 
751 
Buttermilk . 
1 glass 
34 
Bread, white 
3 slices 
255 
Bread, whole wheat 
2 § slices 
240 
Beets . ... 
4 tablespoonfuls 
45 
Chicken .... 
2 slices 
105 
Cream .... 
8 tablespoonfuls 
190 
Cream cheese 
3 inches 1J x 1 inch 
406 
Cake, plain . 
3x3x2 inches 
285 
Crackers, soda 
12 
400 
Cabbage .... 
5 medium head 
30 
Celery .... 
5 stalks 4 inches long 
18 
Corn 
6 tablespoonfuls 
95 
Cucumbers . 
5 medium 
17 
Cornmeal 
12 tablespoonfuls 
360 
Cocoa 
10 tablespoonfuls 
485 
Chocolate 
31 squares 
595 
Dates .... 
13 
335 
Eggs 
2 small 
150 
Figs 
6 
80 
Flour, white . 
15 tablespoonfuls 
340 
Grapes .... 
1 bunch 
100 
Halibut .... 
1 serving 
120 
Ham . . . 
3 slices 
275 
Honey .... 
3 tablespoonfuls 
315 
Lemons .... 
1 
40 
Lettuce .... 
10 leaves 
20 
Lamb, leg 
2 slices 
220 
Lamb chops . 
1 chop 
320 
Macaroni 
90 pieces 4 inches long 
345 
Mushrooms . 
i cut 
45 
Milk 
3 glass 
70 
Oatmeal, uncooked . 
16 tablespoonfuls 
385 
Orange .... 
„ § medium orange 
50 TABLE OF CALORIC VALUES 
61 
Food. 
Approximate measurement. 
Calories. 
Onion 
. . 1 
50 
Oysters 
. . 9 
70 
Pecans 
140 halves 
86 
Potatoes 
3 
80 
Peas, green 
5 tabiespoonfuls 
95 
Parsnips 
. . 1 
60 
Pears 
. . 1 
60 
Raisins 
. . 120 
335 
Rice 
7 tablespoonfuls 
340 
Round steak . 
1 serving 
175 
Sirloin steak .... 
1 serving 
230 
Starch, corn 
13 tablespoonfuls 
350 
Spinach ...... 
4 tablespoonfuls 
35 
String beans 
3 tablespoonfuls 
40 
Sugar 
8 tablespoonfuls 
390 
Squash 
2 5 tablespoonfuls, heaping 
45 
Tomatoes 
4 tablespoonfuls 
25 
Turnips 
6 tablespoonfuls 
40 
Tapioca, uncooked . 
9 tablespoonfuls 
345 
Walnuts 
35 halves 
726 
Olive oil 
6 tablespoonfuls 
900 
100-calorie Portions of Foods. 
Food. 
Weight, grams. 
Approximate measurements 
Apples 
. . 166 
1 large 
Apricots 
. . 170 
8 large 
Asparagus 
450 
17 large 
Bacon 
. . 20 
2 strips 4 inches long 
Butter 
. . 13 
1 tablespoonful 
Buttermilk 
. . 280 
12 glass 
Bread, white .... 
. . 33 
1 slice 
Bread, whole wheat 
. . 40 
1 slice 
Beets 
. . 225 
10 tablespoonfuls 
Chicken 
. . 50 
2 small slices 
Cream 
. . 50 
4 tablespoonfuls 
Cream cheese .... 
. . 25 
1 x J x 3 inches 
Cake 
. . 25 
1x2x2 inches 
Crackers, soda .... 
. . 25 
3 
Cabbage 
. . 320 
1 medium head 
Celery 
. . 500 
25 stalks 4§ x 1? inches 
Corn 
. . 100 
6 tablespoonfuls 
Cucumbers 
. . 575 
3 small 
Cornmeal, uncooked 
. . 28 
3 tablespoonfuls 
Cocoa 
. . 20 
2 tablespoonfuls 
Chocolate 
. . 16 
| square 
Dates 
. . 30 
4 
Eggs 
. . 65 
1 large 
Figs 
. . 32 
2 
Flour, white 
. . 28 
4 tablespoonfuls level 
Grapes ...... 
. . 100 
1 bunch 62 
WEIGHTS OF RATIONS OF FOODS 
Food. 
Weight, grams. 
Approximate measurements. 
Halibut 
. . 75 
3J x 2J x lj inches 
Ham 
. . 35 
1 slice 
Honey 
. . 35 
4 teaspoonfuls 
Lemons 
. . 230 
2 large 
Lettuce 
. . 500 
50 leaves 
Lamb, leg 
. . 45 
1 slice 
Lamb chops 
. . 28 
E. P. of 1 small rib chop 
Macaroni 
. . 28 
25 pieces 4 inches long 
Mushrooms 
. . 220 
2J cups 
Milk 
. . 145 
| glass 
Oatmeal, uncooked . 
. . 25 
4 tablespoonfuls 
Olive oil 
. . 11 
2 teaspoonfuls 
Orange 
. . 200 
1 to £ 
Onion 
. . 205 
2 
Oysters 
. . 175 
14 
Pecans 
. . 25 
35 halves 
Potatoes 
. . 120 
1 
Peas 
. . 100 
4 tablespoonfuls 
Parsnips 
. . 150 
6 tablespoonfuls 
Pears 
. . 160 
H 
Raisins 
. . 30 
36 
Rice, uncooked .... 
. . 208 
2 tablespoonfuls 
Round steak .... 
. . 50 
1J x 2 x 1 inch 
Sirloin steak .... 
. . 35 
\\ x 2 x 1 inch 
Starch (corn) .... 
. . 30 
4 tablespoonfuls 
Spinach, fresh .... 
. . 415 
18 tablespoonfuls 
String beans, fresh . 
. . 245 
8 tablespoonfuls 
Sugar 
. . 25 
2 tablespoonfuls 
Squash ....... 
. . 225 
5 tablespoonfuls 
Tomatoes 
. . 440 
12 tablespoonfuls 
Turnips 
. . 250 
15 tablespoonfuls 
Tapioca, uncooked . 
. . 29 
3 tablespoonfuls 
Walnuts 
, , 15 
5 halves TABLE OF CALORIC VALUES 
63 
Caloric Values op Food.1 
Food. 
Water, 
Protein, 
Fats, 
Carbo- 
hydrates, 
Ash. 
Food 
value, 
per cent. 
per cent. 
per cent. 
per cent. 
per cent. 
per pound. 
Corn bread . 
. 38.9 
7.9 
4.7 
46.3 
2.2 
1205 
Rye bread 
. 35.7 
9.0 
0.6 
53.2 
1.5 
1180 
Graham bread . 
. 35.7 
8.9 
1.8 
52.1 
1.5 
1210 
White bread 
. 35.0 
9.1 
1.6 
53.3 
1.0 
1225 
Whole wheat bread 
. 38.4 
9.7 
0.9 
49.7 
1.3 
1140 
Graham crackers 
5.4 
10.0 
9.4 
73.8 
1.4 
1955 
Oatmeal crackers 
6.3 
11.8 
11.1 
69.0 
1.8 
1970 
Oyster crackers . 
4.8 
11.3 
10.5 
70.5 
2.9 
1965 
Soda crackers 
5.9 
9.8 
9.1 
73.1 
2.1 
1925 
Breads. 
Sugars, etc. 
Granulated sugar 
100.0 
1860 
Brown sugar . 
95.0 
1765 
Maple sugar . 
82.8 
1540 
Maple syrup . 
71.4 
1330 
Barley, pearl 
. 11.5 
8.5 
1.1 
77.8 
1.1 
1650 
Cornmeal 
11.6 
8.4 
4.7 
74.0 
1.3 
1730 
Hominy . 
. 11.8 
8.3 
0.6 
79.0 
0.3 
1650 
Oatmeal . 
7.3 
16.1 
7.2 
67.5 
1.0 
1860 
Oats, rolled . 
7.7 
16.7 
7.3 
66.2 
2.1 
1850 
Rice .... 
12.3 
8.0 
0.3 
79.0 
0.4 
1630 
Macaroni 
10.3 
13.4 
0.9 
74.1 
1.3 
1665 
Wheat meal . 
. 10.1 
11.1 
1.7 
75.5 
1.6 
1685 
Cereals. 
Flour. 
Barley .... 
11.9 
10.5 
2.2 
72.8 
2.6 
1640 
Buckwheat . 
13.6 
6.4 
1.2 
77.9 
0.9 
1620 
Whole wheat flour . 
11.4 
13.8 
1.9 
71.9 
1.0 
1675 
Graham flour 
11.3 
13.3 
2.2 
771.4 
1.8 
1670 
Patent wheat flour . 
12.8 
10.8 
1.1 
74.8 
0.5 
1640 
Rye flour 
12.9 
6.8 
0.9 
78.7 
0.7 
1630 
Asparagus 
94.0 
1.8 
0.2 
3.3 
0.7 
105 
Beans, Lima 
30.8 
3.2 
0.3 
9.9 
0.8 
255 
Beans, dried 
10.4 
18.1 
1.5 
65.9 
4.1 
1625 
Beans, butter 
29.4 
4.7 
0.3 
14.6 
1.0 
370 
Beans, butter, dried 
12.6 
22.5 
1.8 
59.6 
3.5 
1605 
Beans, string 
89.2 
2.3 
0.3 
7.4 
0.8 
195 
Cabbage .... 
91.5 
1.6 
0.3 
5.6 
1.0 
145 
Cauliflower . 
92.3 
1.8 
0.5 
4.7 
0.7 
140 
Celery .... 
94.5 
1.1 
0.1 
3.3 
1.0 
85 
Corn, green . 
75.4 
3.1 
1.1 
19.7 
0.7 
470 
Cucumbers . 
95.4 
0.8 
0.2 
3.1 
0.5 
80 
Vegetables {Green). 
I Bulletin No. 28, U. 3, Pepartment of Agriculture. 64 
WEIGHTS OF RATIONS OF FOODS 
Water, 
Protein, 
Fats, 
Carbo- 
hydrates, 
Ash. 
Food 
value, 
Food. 
per cent. 
per cent. 
per cent. 
per cent. 
per cent, per pound. 
Eggplant 
. 92.9 
1.2 
0.3 
5.1 
0.5 
130 
Greens, beet . 
. 89.5 
2.2 
3.4 
3.2 
1.7 
245 
Lettuce . 
. 94.7 
1.2 
0.3 
2.9 
0.9 
90 
Onions, green 
. 87.1 
1.0 
0.1 
11.2 
0.6 
230 
Peas, green . 
. 74.6 
7.0 
0.5 
16.9 
1.0 
465 
Peas, dried . 
9.5 
24.6 
1.0 
62.0 
2.9 
1655 
Rhubarb ... 
. 94.4 
0.6 
0.7 
3.6 
0.7 
105 
Spinach . 
. 92.3 
2.1 
0.3 
3.2 
2.1 
110 
Tomatoes 
. 94.3 
0.9 
0.4 
3.9 
0.5 
105 
Mushrooms . 
. 88.1 
3.5 
0.4 
6.8 
1.2 
210 
Vegetables (Green). 
Fruit. 
Apples 
. . 84 
6 
0 
4 
0 
5 
14 
2 
0 
3 
290 
Apricots . 
. . 85 
0 
1 
1 
13 
4 
0 
5 
270 
Bananas . 
. . 75 
3 
1 
3 
0 
6 
22 
0 
0 
8 
460 
Blackberries . 
. . 86 
3 
1 
3 
1 
0 
10 
9 
0 
5 
270 
Cherries . 
. . 80 
9 
1 
0 
0 
8 
16 
7 
0 
6 
365 
Cranberries . 
. . 88 
9 
0 
4 
0 
6 
9 
9 
0 
2 
215 
Figs . . . 
. . 79 
1 
1 
5 
18 
8 
0 
6 
380 
Grapes 
. . 77 
4 
1 
3 
1 
6 
19 
2 
0 
5 
450 
Lemons . 
. . 89 
3 
1 
0 
0 
7 
8 
5 
0 
5 
205 
Muskmelons . 
. . 89 
5 
0 
6 
9 
3 
0 
6 
185 
Oranges . 
. . 86 
9 
0 
8 
0 
2 
11 
6 
0 
5 
240 
Pears . 
. . 84 
4 
0 
6 
0 
5 
14 
1 
0 
4 
295 
Pineapple 
. . 89 
3 
0 
4 
0 
3 
9 
7 
0 
3 
200 
Plums 
. . 78 
4 
1 
0 
20 
1 
0 
5 
395 
Prunes 
. . 79 
6 
0 
9 
18 
9 
0 
6 
370 
Raspberries . 
. . 84 
1 
1 
7 
1 
0 
12 
6 
0 
6 
310 
Strawberries 
. . 90 
4 
1 
0 
0 
6 
7 
4 
0 
6 
180 
Watermelons 
. . 92 
4 
0 
4 
0 
2 
6 
7 
0 
3 
140 
Almonds . 
. . 4.8 
21.0 
54.9 
17.3 
2.0 
3030 
Brazil nuts . 
. . 5.3 
17.0 
66.8 
7.0 
3.9 
3265 
Butternuts . 
. . 4.4 
27.9 
61.2 
3.5 
2.9 
3165 
Cocoanuts 
. . 14.1 
5.7 
50.6 
27.9 
1.7 
2760 
Filberts . 
. . 3.7 
15.6 
65.3 
13.0 
2.4 
3290 
Hickory nuts 
. . 3.7 
15.4 
67.4 
11.4 
2.1 
3345 
Pecans 
. . 3.0 
11.0 
71.2 
13.3 
1.5 
3455 
Walnuts . 
. . 2.5 
16.6 
63.4 
16.1 
1.4 
3285 
Chestnuts 
. . 45.0 
6.2 
5.4 
42.1 
1.3 
1125 
Peanuts . 
. . 9.2 
25.8 
38.6 
24.4 
2.0 
2560 
Nuts. 
Artichokes 
. 79.5 
2.6 
0.2 
16.7 
1.1 
365 
Beets .... 
. 87.5 
1.6 
0.1 
9.7 
1.1 
215 
Carrots . . . 
. 88.2 
1.1 
0.4 
9.3 
1.0 
210 
Onions 
. 87.6 
1.6 
0.3 
9.9 
0.6 
225 
Parsnips . 
. 83.0 
1.6 
0.5 
13.5 
1.4 
300 
Potatoes . 
. 78.3 
2.2 
0.1 
18.4 
1.0 
385 
Potatoes, sweet . 
. 69.0 
1.8 
0.7 
27.4 
1.1 
570 
Radishes . 
. 91.8 
1.3 
0.1 
5.8 
1.0 
135 
Turnips . 
. 89.6 
1.3 
0.2 
8.1 
0.8 
185, 
Vegetables and Roots. TABLE OF CALORIC VALUES 
65 
Dairy Products. 
N. X 6.25 
Food. 
Water, 
Protein, 
Fats, 
Carbo- 
hydrates, 
Ash. 
Food 
value, 
per cen fc. 
per cent. 
per cent. 
per cent. 
per cent. 
per pound. 
Eggs .... 
. 73.7 
13.4 
10.5 
1.0 
720 
Egg white 
. 86.2 
12.3 
0.2 
0.6 
250 
Egg yolk 
. 49.5 
15.7 
33.3 
1.1 
1705 
Cow’s milk . 
. 87.0 
3.3 
4.0 
5.0 
0.7 
325 
Cream 
. 74.0 
2.5 
18.5 
4.5 
0.5 
910 
Butter 
. 11.0 
1.0 
85.0 
3.0 
3605 
Cheese, cottage . 
72.0 
20.9 
1.0 
4.3 
1.8 
510 
Cheese, cream 
. 34.2 
25.9 
33.7 
2.4 
3.8 
1950 
Buttermilk . 
. 91.0 
3.0 
0.5 
4.8 
0.7 
165 
Meats. 
Beef loin . 
. . 60.6 
18.5 
20.2 
1.0 
1190 
Veal, leg . 
. . 70.0 
20.2 
9.0 
1.2 
755 
Mutton, loin . 
. . 43.3 
14.7 
41.7 
0.8 
2035 
Lamb, loin . 
. . 53.1 
18.7 
28.3 
1.0 
1540 
Pork, loin 
. . 41.8 
13.4 
24.2 
0.8 
1270 
Poultry. 
Chicken . 
. 74.8 
21.5 
2.5 
1.1 
505 
Fowl .... 
. 63.7 
19.3 
16.3 
1.0 
1045 
Goose 
. 46.7 
16.3 
36.2 
0.8 
1830 
Turkey . 
. 55.5 
21.1 
22.9 
1.0 
1360 
Duck .... 
. 59.9 
27.0 
11.5 
1.3 
985 
Bass . 
. . . 76.7 
20.6 
1.7 
1.2 
455 
Cod . . 
. . . 82.6 
16.5 
0.4 
1.2 
325 
Eels . 
. . . 71.6 
18.6 
9.1 
1.0 
730 
Flounder 
. . . 84.2 
14.2 
0.6 
1.3 
290 
Haddock 
. . . 81.7 
17.2 
0.3 
1.2 
335 
Halibut . 
. . . 75.4 
18.6 
5.2 
1.0 
565 
Herring . 
. . . 72.5 
19.5 
7.1 
1.5 
660 
Perch 
. . . 75.7 
19.3 
4.0 
1.2 
530 
Mackerel 
. . . 73.4 
18.7 
7.1 
1.2 
645 
Pickerel . 
. . . 79.8 
18.7 
0.5 
1.1 
370 
Pike . . 
. . . 80.8 
17.9 
0.8 
1.1 
365 
Salmon 
. . . 64.6 
22.0 
12.8 
1.4 
950 
Trout 
. . . 70.8 
17.8 
10.3 
1.2 
765 
Whitefish 
. . . 69.8 
22.9 
6.5 
1.6 
700 
Fish. 
Lobster . 
. . 77.8 
18.1 
1.1 
0.5 
2.5 
390 
Oysters . 
. . 83.4 
8.8 
2.4 
3.9 
1.5 
335 
Clams 
. . 84.5 
9.0 
1.3 
2.9 
2.3 
275 
Crabs 
. . 80.0 
15.8 
1.5 
0.7 
2.0 
370 
Shell Fish. 
Locke: Food Values (Appleton). 
Rose: Handbook for Dietetics (Macmillan). 
BIBLIOGRAPHY. CHAPTER X. 
FOOD PREPARATION. 
Principles of Cookery.—There are two sides to the food 
problem, the scientific side and the artistic side. These 
should be solved hand-in-hand to secure the most desirable 
results. To have a scientific knowledge of cooking we must 
understand: 
1. The composition of food materials and their uses in 
the body. 
2. The general principle of cooking applicable to each 
class of foods, so that we know what kind of heat to apply, 
how much and for how long a time. 
3. The best methods of keeping foods from decomposing 
and of detecting decomposition when it has already set in. 
4. The economical use of cooking utensils, fuel, etc., so 
that time and money may be saved. 
5. The proper proportions of food materials used in any 
given recipe. 
Reasons for Cooking. —1. That food may be rendered more 
digestible. 
2. That harmful bacteria may be destroyed. 
3. That fiber in vegetable foods and connective tissue in 
animal foods may be softened and broken down. 
4. That food may be made more attractive. 
5. That flavor be developed. 
Esthetic Values of Food.—The esthetic values of food are 
enhanced: 
1. By the development of flavor in food. 
2. By the appropriate service of food. SELECTION OF FOOD 
67 
3. By a suitable color scheme. 
4. By the aid of decoration. 
The esthetic value of food may be enhanced or impaired 
in the cooking process. This applies to all cookery, but it 
must be emphasized in the preparation of food for the sick, 
in whom appetite is variable and for whom every effort must 
be made to make food service attractive. 
Selection of Food.—Fresh fruit and vegetables lend variety 
and are nicely decorative. Salads give a note of color and 
desserts may be so served as to be ornamental. 
Food Measurements—Thermometry—Abbreviations. 
Table of Liquid Measures. 
60 minims = 1 fluidram 
8 fiuidrams = 1 fluidounce 
16 fiuidounces = 1 pint 
2 pints = 1 quart 
4 quarts = 1 gallon 
Household Measures. 
60 drops = 1 teaspoonful 
3 teaspoonfuls = 1 tablespoonful 
2 tablespoonfuls = 1 fluidounce 
8 fiuidounces = 1 cup 
16 fiuidounces = 1 pint 
Approximate Metric Equivalents. 
1 fluidram = 4 cubic centimeters (cc) 
1 dram = 4 grams (gms.) 
1 fluidounce = 30 cubic centimeters 
1 ounce = 28 grams 
1 quart = 1 liter 68 
FOOD PREPARATION 
Culinary Measures. 
3 teaspoonfuls = 1 tablespoonful 
1G tablespoonfuls 
(dr}r material) = 1 cup 
2 cups = 1 pint 
4 cups flour = 1 pound 
2 cups sugar 
(granulated) = 1 pound 
2 cups butter 
(packed solid) = 1 pound 
2 tablespoonfuls 
butter = 1 ounce 
2 tablespoonfuls 
sugar = 1 ounce 
2 tablespoonfuls 
liquid = 1 ounce 
Thermometry.— 
Kinds of Thermometers. 
1. Fahrenheit is used in cookery in regulating the tempera- 
ture of a room or in taking body temperature. The freezing 
point is 32° above zero. The boiling point is 212°. 
2. Centigrade is used by most scientists. The freezing 
point is zero. The boiling point is 100°. 
To Change from One Scale to Another. 
Above 0° C. or 32° F. 
F. to C. Subtract 32, multiply by 5, divide by 9. 
Example: 
Change 212° F. to C. 
212°—32° = 180° 180° X f = 100° C. 
C. to F. Multiply by 9, divide by 5, add 32. 
Change 100° C. to F. 
100° X | = 180° 180° + 32° = 212° F. CARE OF THE LABORATORY 
69 
Between 0° and 32° F. and 17.75° and 0° C. 
F. to C. Subtract from 32, multiply by 5, divide by 9. 
C. to F. Multiply by 9, divide by 5, subtract from 32. 
Rules for Measuring. —1. All measurements are to be made 
level unless otherwise directed in the recipe. 
2. In measuring solid materials with a teaspoon, table- 
spoon or standard measuring cup, fill the measuring utensil 
with the material and then level off with a knife. 
3. Half a spoonful is obtained by dividing a level spoonful 
lengthwise through the center. 
4. A quarter of a spoonful is obtained by dividing a half 
spoonful through the center crosswise. 
5. An eighth of a spoonful is obtained by dividing a quarter 
spoonful diagonally. 
G. A third of a spoonful is obtained by dividing a level 
spoonful twice crosswise. 
Care of the Laboratory. — Routine Methods of Cleaning Gas 
Stoves.—Ordinary brown wrapping paper, newspaper or tissue 
paper, cut in squares 6" x 6", can be used to remove the 
deposit made by water spilled on the stove. 
Kitchen Utensils.—Kitchen utensils may be kept in good 
condition with the liberal use of hot water, soap and ammonia 
or washing-soda solution (hot water 1 gallon and sal soda 1 
pound). Sapolio may be used when substances are burned on 
or when the utensil is smoked. Soda solution also removes 
burnt substances. In cooking cocoa or milk, if utensils are 
well rinsed with cold water first the coating is easier removed. 
Iron Rust.—To remove iron rust from iron or steel, scrub 
with sweet oil and emery powder; coat with sweet oil and 
allow it to stand twenty-four hours. 
To Remove Grease from Unpainted Wood.—Apply soda dis- 
solved in cold water. Wash off with hot water. Apply soap 
powders. 70 
FOOD PREPARATION 
To Remove White Spots from Polished Wood.—Sponge off 
with spirits of camphor; follow by rubbing with oil and 
turpentine. 
To Remove Ink Stains from Wood.—Apply some absorbent 
starch, blotting paper, etc. When no more ink is absorbed, 
rub spots with lemon pulp, javelle water or common salt. 
Wash off with cold or tepid water. 
Painted, Varnished and Oiled Woodwork.—Clean with weak 
solution of ammonia. Three per cent solution: 30 cc (2 
tablespoonfuls) ammonia 1000 cc (1 quart) water. 
Wash a small surface at a time and wipe dry with cloth. 
White paint should be cleaned with whiting applied with 
moistened cloth or sponge. Clean a small surface at a time 
and wipe dry immediately. 
Porcelain.—Remove grease and dirt with kerosene; remove 
kerosene with hot water and soap. Iron stains may be 
removed from porcelain by rubbing the spot with a 10 per 
cent solution of hydrochloric acid, removing the acid with 
sodium carbonate (washing soda), 5 per cent solution. 
3 tablespoonfuls soda ( = 50gms.) 
1 quart water (=1000 cc) 
Glass Windows, etc.—Wash with kerosene and water (1 
tablespoonful kerosene to 1 quart water); or cover glass 
with coating of whiting or Bon Ami, allow to dry and then 
wipe off and polish. 
Nickel.—Nickel may be kept bright by frequent washing 
with hot water and soap. It may occasionally be rubbed 
with sodium bicarbonate and kerosene made into a paste. 
Copper and Brass.—Use formula: kerosene, 1 pint; whiting 
4 ounces; oxalic acid, 2 teaspoonfuls; alcohol, 4 ounces. This 
preparation is very efficient. 
Rules for Washing Dishes. —1. Collect all dishes to be 
washed, scrape them clean, wipe off grease with soft paper 
and pile dishes of a kind together. CARE OF SINK 
71 
2. Soak dishes that have held eggs, milk or starchy mate- 
rials in cold water. Those that have held sugar in hot water. 
3. Have two pans of hot water, one for washing dishes 
and one for rinsing. 
4. Have a clean place ready for dry dishes. 
5. Be sure that your dish cloth is perfectly clean and have 
a separate one for china and for the kitchen utensils. 
G. Dishes should be washed in the following order. 
(а) Glass: wipe directly from soapy water to make 
them shine. 
(б) Silver: same as glass. 
(c) Fine china: rinse well and wipe. 
(■d) Heavier china: rinse well and wipe. 
(e) Small kitchen utensils: knives and forks should be 
scoured with brick, sapolio or kitchen cleanser. 
(/) Large kitchen utensils, rinse well; dry thoroughly 
before putting away. 
7. Do not wet the cogs of egg beaters. 
8. Wash tea and coffee pots carefully with clean, hot 
water; rinse well. 
9. Change dish water when necessary during washing 
process. 
10. Do not let soap soak in dish pan. 
11. Wash dish pan thoroughly; wipe dry before putting 
away. 
12. Rinse out dish towels and cloths and hang in the sun, 
if possible, after every washing. 
Care of Sink. —1. A good porcelain sink with open plumb- 
ing is the easiest to keep clean. 
2. Keep an enamel sink strainer in the sink and pass all 
waste material through it. After each meal when you clean 
the sink, empty strainer, wash well and wipe dry. 
3. After every meal wash sink thoroughly with hot soapy 
water. Remove stains with Dutch Cleanser. 72 
FOOD PREPARATION 
4. Once a week pour a strong solution of sal soda cup 
soda to 2 quarts hot water) down the sink pipe. Flush with 
boiling water. 
Care of the Refrigerator.—The refrigerator must be kept 
perfectly clean or it becomes a good breeding place for germs. 
The following points, if carefully followed, will ensure this 
perfect cleanliness: 
1. Never put hot food or food with strong odors into the 
ice-box. 
2. Keep perishable materials like butter, eggs and milk 
in the lower part of the box, as the current of air is toward 
the top. Keep foods with stronger flavors, if necessary on 
top shelves. 
3. Put leftover foods away in the smallest utensils possible. 
4. Watch carefully each day for any signs of decomposition 
in food and remove at once. 
5. Keep the ice-box cold and at an even temperature. Do 
not let all the ice melt before box is replenished. This warms 
the box and requires a large quantity of ice to cool it. 
6. If anything is spilled in the ice-box wipe it up at once. 
7. Once a week remove contents of box; remove shelves 
and wash in hot soda or borax water; put shelves to dry in a 
warm place or in the sun. Wash inside of box carefully and 
dry well. Pour hot soda water down the trap and see that it 
is free from sawdust or any accumulation from the ice water. 
8. If ice water appears in the bottom of your refrigerator 
your drain pipe is clogged up. Clean out the drain with a 
bottle brush or skewer, then flush with hot soda water as 
directed. 
Care of the Garbage Can. —1. The garbage can should be 
kept as clean and inoffensive as possible. 
2. ITse a galvanized can with a tight-fitting cover. 
3. Place garbage can outside if possible. DUTIES OF HOUSEKEEPERS IN DIETETIC CLASSES 
73 
4. Empty garbage from the kitchen after each meal. Do 
not let it stand in kitchen even in winter. If there 
is no rule to the contrary in your locality, place the 
garbage in a clean paper before depositing it in the 
can. 
5. The garbage can may be lined with clean newspaper. 
This makes it easier to keep clean. 
6. All liquids must be strained from refuse before placing 
it in the can. 
7. Once a week scald out the can with boiling water to 
which some disinfectant or deodorant has been 
added. Dry in the sun with cover off. 
Duties of Housekeepers in Dietetic Classes. —1. Have gen- 
eral oversight of class cooking at the large range. Light 
the oven when required and turn it off when it is no longer 
needed. 
2. Clean gas stove, if necessary, after class period. 
3. Responsible for condition of laboratory sink. Keep it 
free from dishes during class period and distribute such 
dishes and utensils to members of the class for cleaning. 
Wash sink and drain board, polish faucets and leave this 
part of the room in perfect condition. 
4. Keep supply table in order during and after class. 
Clear table when supplies are no longer needed and wash 
with hot water and soap. 
5. Leave refrigerator in order. Sweep laboratory if neces- 
sary. CHAPTER XI. 
BEVERAGES. 
Beverages as a class are valuable because of the water 
they contain. This is especially true during acute illness and 
during convalescence from acute illness, as the water helps 
to rid the body of the toxins resulting from infection; it tends 
toward the better digestion of food; and it provides for the 
restoration of fluid lost to the body in the course of the dis- 
ease. Besides, each class of beverages has a particular func- 
tion or functions to perform in the body. Beverages may 
be divided into four groups: 
1. Acid B ever ages.—Acid beverages, fruit juices combined 
with plain or carbonated water. These are not only refresh- 
ing, but they furnish valuable salts and tend to promote the 
alkalinity of the tissues. Example: orangeade. 
2. Stimulating Beverages.—Stimulating beverages, reliev- 
ing fatigue, warming the digestive tract and preparing it for 
the reception of solid food. They have no food value in 
themselves, but are usually accompanied by cream and 
sugar. Examples: tea, coffee, broth. 
3. Farinaceous Beverages.—Farinaceous beverages, which 
furnish some values in the form of starch. They are cooked, 
thinned, strained cereals, served as gruels. They have a 
sedative effect on the walls of the alimentary canal and give 
variety to a limited diet. They may be diluted with cream 
and butter, giving them a higher caloric value. Example: 
oatmeal gruel. 
4. Albuminous Beverages.—Albuminous beverages, these 
are high in food value and form a means of giving food in a RECIPES 
75 
highly concentrated form. Those made with the entire egg 
are especially high in food value, while those made with the 
white alone are simpler and easier of digestion. Example: 
fruit albumin, eggnog. 
RECIPES. 
Lemonade. 
1 lemon; 2 teaspoonfuls sugar; 1 cup boiling water. 
Wash the lemon, roll until soft. Cut in two with a silver 
knife. Squeeze out the juice; add sugar and boiling water. 
Cover well and chill. 
PlNEAPPLEADE. 
Add to recipe for lemonade: 
| cup of pineapple pulp; cup boiling water; sugar to 
taste. Strain before serving. 
Pick over moss and soak in cold water to cover for half 
an hour. Remove from water, add 1 cup of cold water and 
cook in the top of a double boiler about twenty minutes. 
Add this to lemonade. Any other fruit drink may be treated 
in the same way. 
Irisii-moss Lemonade. 
Bran Water. 
Soak l cup of bran in 1 cup of cold water overnight and 
strain. Add to lemonade. 
Vichy or Soda Water. 
Stir J teaspoonful Vichy powder or \ teaspoonful soda 
into lemonade just before serving. Do not have the glass 
too full. Serve immediately. This has a slightly laxative 
effect. 76 
BEVERAGES 
Cooked Eggnog. 
1| cups of milk; 1 egg. 
Heat the milk in a double boiler. Add the beaten egg. 
Stir until mixed and remove from fire. Season and chill. 
This serves to disguise the egg if the patient objects to the 
raw-egg flavor. 
Eggnog. 
1 egg; 2 teaspoonfuls of sugar; f cup of milk; f teaspoonful 
of lemon extract; few grains of salt. 
Beat the egg until foamy; add sugar and milk and then 
flavoring extract. 
Tea. 
1 teaspoonful of tea; 1 cup of boiling water. 
Scald teapot, which should be of silver, crockery or 
granite ware. Put in the tea; add boiling water and let it 
infuse for five minutes. Do not boil. 
Tea, like coffee, contains tannin, a harmful astringent; 
thein, a stimulating property; and essential oils, which give 
it flavor. Boiling or too long steeping brings out the tannin, 
which is the undesirable thing. 
Coffee. 
2 tablespoonfuls of coffee; | cup of cold water; \ egg; 1 
cup of boiling water. 
Scald the coffee-pot. Wash the egg, break and beat 
slightly; dilute f egg with 2 tablespoonfuls of cold water 
and mix with the coffee. Add the boiling water and stir. 
Boil three minutes. Let it stand over low flame for ten 
minutes. Add 1 tablespoonful of cold water. Serve. 
Coffee contains a stimulating property, caffein; a harmful 
tannin, which is bitter to taste and retards the flow of the RECIPES 
77 
digestive juices; and essential oils, which give each kind of 
coffee its characteristic flavor. 
Breakfast Cocoa. 
1 pint of scalded milk; 3 tablespoonfuls of cocoa; § cup of 
boiling water; 2 tablespoonfuls of sugar. 
Mix the cocoa and sugar in a saucepan. Stir in the water 
gradually and boil for five minutes. Add the milk and cook 
for five minutes, or until smooth, in a double boiler. Beat 
well with a Dover beater. 
| square Baker’s chocolate; 1 cup of milk; 
| tablespoonful of sugar; f cup of boiling water; salt. 
Scald the milk. Melt chocolate in a small sauce-pan 
placed over hot water. Add sugar, salt and gradually boiling 
water; when smooth, place on the range and boil for one 
minute. Add to the scalded milk; beat with Dover egg 
beater and serve in chocolate cups with whipped cream. 
The cocoa seeds or beans are enclosed in a pod, each pod 
containing from twenty to forty beans. These beans are 
fermented for several days to develop their flavor, then dried 
and roasted and finally ground fine. In making cocoa some 
of the fat of the bean is removed after grinding. In the 
making of chocolate, it is put up in the raw or bitter form or 
is flavored and sweetened before running it into the molds. 
Both have a slightly stimulating effect, because of a mild 
principle, theobromin, similar to caffein, which they contain. 
Chocolate. 
Barley Water. 
1| teaspoonfuls of pearl barley; 2 cups of cold water. 
Soak the barley in cold water overnight. Drain and add 78 
BEVERAGES 
fresh water. Boil in the water until quantity is reduced to 
two-thirds of a cup. Strain, serve hot or cold or use to 
dilute other gruels. This may be seasoned with salt, fruit 
juice or wine. 
Arrowroot Gruel. 
Dissolve J teaspoonful of sugar and \ teaspoonful of salt 
in a cupful of water. Mix \ tablespoonful of arrowroot flour 
with a little cold water and combine with mixture. Boil 
for twenty minutes, stirring constantly; then add a cupful 
of milk, bring to the boiling point, strain and serve hot. 
Oatmeal Gruel. 
I cup of oatmeal; 2 cups of water; § teaspoonful of salt. 
Boil directly over the fire for thirty minutes. This will 
probably cook down to one-half. Strain; add 1 cup of milk, 
re-heat and serve in a china cup. Gruel is colorless and 
needs a gaily colored cup. 
Flour Gruel. 
Proceed as in making arrowroot gruel, using instead a 
tablespoonful of wheat flour. Flavor with lemon juice, cin- 
namon, nutmeg or vanilla. 
Farina Gruel. 
Proceed as above, using instead a tablespoonful of farina, 
and boil for about ten minutes before adding milk. 
Cracker Gruel. 
Use 2 tablespoonfuls of cracker crumbs and proceed as 
above. Cook only two or three minutes and do not strain. RECIPES 
79 
Chocolate Shake. 
Combine \ cup of cocoa and 2 cups of water. Boil for 
twenty minutes. Add 1 cup of sugar and boil for five minutes. 
Add J teaspoonful of vanilla and chill. For a chocolate 
shake, put 2 tablespoonfuls of syrup, 1 egg, cup of milk and 
i cup of crushed ice in a Mason jar. Instead of the crushed 
ice, 2 tablespoonfuls of ice-cream may be used. Shake well, 
strain and serve cold. Salt crackers may be served with the 
beverage. 
In some cases it is well not to serve so heavy a beverage, 
and then only the white of the egg may be used. 
Fruit Albumin. 
Combine the juice of | an orange; \ a lemon; \ teaspoonful 
of sugar; white of 1 egg; | cup of chopped ice. 
Shake in a covered jar. Serve very cold. 
Albuminized Tea. 
Rinse out teapot with boiling water. Put in tea, pour on 
boiling water. Let stand in a warm place for five minutes. 
Pour off the liquid, add 1 egg white to each cup of liquid. 
Chill liquid before adding egg white. Albuminized drinks 
are used chiefly in cases of acute stomach and intestinal 
disorder. They are nutritious and easily assimilated. For 
infants, use 1 egg white to 1 quart of chilled boiled water. 
Fruit Punch. 
2 cups of water; chopped rind of lemon; 1 dozen straw- 
berries; 2 quarts Apollinaris; 2 cups of sugar; juice of 8 
lemons; 1 can of pineapple; \ pound of candied cherries. 
Boil the water, sugar and lemon rind for ten minutes. 80 
BEVERAGES 
Strain, cool, add lemon juice and chopped pineapple. Place 
a large square of ice in punch bowl. Pour mixture over it. 
Add Apollinaris water last. 
Fruit Punch. 
4 cups of cold water; 2 cups of chopped pineapple; \ cup 
of lemon juice; 2 cups of sugar; 1 cup of orange juice. 
Boil water, sugar and pineapple for twenty minutes. Add 
the fruit juice, cool, strain and dilute with ice water. Any 
of the following may be used: 
box strawberries or raspberries, mashed. 
1 cup of cherries. 
\ cup of grapefruit juice. 
2 cups of peaches mashed. CHAPTER XII. 
CREAM SAUCES. 
Cream or white sauces are of two kinds, depending upon 
their use in cookery: 
1. Medium cream sauce, used for cream soups and scal- 
loped dishes. 
2. Thick cream sauce, used for vegetables, fish and meat. 
Method of mixing materials. 
1. Scald milk in double boiler. 
2. Melt butter in sauce pan. 
3. Add flour to melted butter. 
4. Add scalded milk slowly. 
5. Stir mixture until smooth and thick in double boiler. 
6. Add seasonings. 
7. Use wooden spoon to stir the mixture. 
Medium Thin Sauce. 
1 tablespoonful of butter; 1 cup of milk; 1 tablespoonful of 
flour; j teaspoonful of salt; few grains of pepper (white or 
paprika). 
Thick Cream Sauce. 
2 tablespoonfuls of butter; 1 cup of milk; 2 tablespoonfuls 
of flour; | teaspoonful of salt; few grains of pepper (white 
or paprika). 
Hot Sandwich Roll. 
Stale finger rolls may be used. Cut center from rolls and 
fill them with creamed mushrooms. Set in broiler of gas 
range after filling and toast top of roll. Garnish with parsley. 82 
CREAM SAUCES 
CREAM SOUPS. 
Cream soups are combinations of thin white sauce and 
strained vegetable pulp. They form a light and easily 
digested form of food for the sick. The vegetables most 
suitable for use in cream soups are: potatoes, peas, celery, 
tomatoes, beans, asparagus, corn and spinach. Onions are 
used for flavoring if desired. 
Food Values.—Cream soups are high in food value. The 
milk or cream furnishes protein and fat in a digestible form, 
while the vegetables furnish starch and mineral salts. These 
soups are not suitable for use at a heavy meal, but for 
luncheon or extra nourishment between meals. 
General Directions for Preparing Cream Soups. —1. Cook 
the vegetables in boiling salted water until soft enough to 
press through a sieve. 
2. Make a white sauce by melting the butter, adding the 
flour and then the scalded milk slowly. Cook the white 
sauce thoroughly, stirring it during cooking. This is neces- 
sary to cook the starch in the flour. 
3. Combine the cooked white sauce and the cooked and 
strained vegetable pulp; add seasoning, strain if desired and 
serve at once. After standing for any length of time, cream 
soups are apt to separate. 
Cream of Celery Soup. 
1 cup of milk; 1 tablespoonful of flour; 1 tablespoonful of 
butter; £ teaspoonful of salt; 1 small slice of onion; £ cup 
of celery; 1 cup of boiling water; pinch of paprika. 
Cook the celery, cut into small pieces, in boiling water 
until tender. Let the water boil away toward the end of the 
cooking. Make the white sauce; combine with it the cooked CREAM SOUPS 
83 
celery, put through a vegetable strainer; add the seasonings 
and serve at once. A spoonful of whipped cream may be 
put on top for a garnish. 
Cream of Corn Soup. 
1 cup of milk; 1 tablespoonful of flour; 1 tablespoonful of 
butter; 1 cup of cold water; \ teaspoonful of salt; pinch of 
paprika; | cup of corn; small slice of onion. 
Cook the onion, corn and cold water together for about 
twenty minutes. Make a white sauce by melting butter, 
adding flour and then scalded milk slowly, cooking until 
smooth and thick. Strain the corn and add to the white 
sauce. Mix well, add the seasonings and serve. 
Cream of Tomato Soup. 
1 cup of milk; 1 tablespoonful of butter; 1 tablespoonful of 
flour; 1 teaspoonful of sugar; | cup of tomato; | teaspoonful 
of salt; pinch of pepper; | teaspoonful of soda. 
Heat the tomato and the sugar together. Make the white 
sauce by melting the butter, adding flour and then scalded 
milk slowly. Mix well and serve as soon as possible, as it 
is apt to separate. Use whipped cream or finely chopped 
parsley for a garnish. 
Cream of Spinach Soup. 
1 tablespoonful of chopped cooked spinach; § cup of milk; 
1 tablespoonful of butter; f tablespoonful of flour; | tea- 
spoonful of salt; pinch of paprika. 
Add the spinach to the milk and bring it to the scalding 
point. Melt the flour and the butter in the double boiler; 
add milk mixture to them, mix well; add the seasonings, 
strain and serve. 84 
CREAM SAUCES 
Rice Soup. 
tablespoonfuls of rice; 1| tablespoonfuls of butter; 1 
stalk of celery; \ teaspoonful of salt and pepper; 2 cups of 
milk; \ small onion; f bay leaf. 
Scald milk, add well-washed rice and cook in double 
boiler for thirty minutes. Melt butter; add sliced onion; 
do not brown; then the celery and rice with the milk; add 
bay leaf, cover and let stand on back of range. 
Cream of Pea Soup. 
1 cup of milk; 1 tablespoonful of butter; | tablespoonful of 
flour; | cup of canned peas; f teaspoonful of salt; few grains 
of pepper; \ teaspoonful of sugar; \ cup of cold water. 
Drain the peas and rinse them thoroughly; add the sugar 
and cold water and simmer for ten minutes. Rub through a 
sieve; add to the white sauce, made by melting butter, adding 
flour, and then scalded milk slowly. Cook until thick and 
smooth. Add seasonings; strain into a hot cup and serve at 
once. 
Cream of Potato Soup. 
1 cup of milk; 1 small slice of onion; \ cup of mashed 
potato; few grains of celery salt; \ tablespoonful of butter; 
l teaspoonful of salt; few grains of pepper. 
Scald the milk and the onion together. Strain the milk 
slowly into the potatoes; add the butter and the seasonings; 
stir until well mixed; heat and strain' into a hot cup. A 
little parsley may be added for a garnish. 
Cream of Asparagus Soup. 
| cup of asparagus tips; 1 cup of milk; 1 tablespoonful of 
butter; 1 tablespoonful of flour; § teaspoonful of salt; few 
grains of pepper. CREAM SOUPS 
85 
Cook the asparagus tips in a little water until tender. 
Strain them, add to the milk; melt butter, add flour; then 
milk and asparagus slowly. Add the seasonings and the 
yolk of egg well beaten. Let the mixture cook for two 
minutes after the egg is added; then strain it through a 
sieve before serving. A little whipped cream may be used 
for a garnish, or beaten in before serving. 
Cream of Cauliflower Soup. 
1 cup of milk; | tablespoonful of butter; f tablespoonful of 
flour; | cup of cooked cauliflower; J teaspoonful of salt; 
pinch of paprika. 
Melt the butter, add flour and then scalded milk slowly. 
Add cauliflower, chopped finely. Stir constantly until thick 
and smooth; add seasonings; strain and serve. 
Oyster Stew. 
1 cup of oysters; \ teaspoonful of salt and pepper; cups 
of milk; 1 tablespoonful of butter. 
Scald the milk. Put oysters in strainer over the bowl; 
wash carefully with as little water as possible. Pick over 
oysters to remove particles of shell. Heat the liquor strained 
from oysters to the boiling point; strain through cheese- 
cloth. Add liquor and oysters to scalded milk; season and 
serve immediately. CHAPTER XIII. 
EGGS. 
Food Value.—The egg represents a concentrated and a 
fairly ideal form of food. Aside from supplying protein and 
fat, the egg is rich in lime, iron, sulphur and other minerals. 
Digestibility.—Cooking may impair or improve the food 
value of eggs. Raw egg white does not stimulate the flow 
of the digestive juices and is not considered as digestible as 
an egg cooked at 160° F. Cooking at a higher temperature 
densely coagulates the albumen and lessens its digestibility. 
An egg cooked at too high a temperature requires approxi- 
mately twice the time for digestion that an egg cooked at 
an ideal temperature does. 
Composition.—1 
Protein, Carbohydrate, Fat, 
per cent. per cent. per cent. 
Whole egg as purchased ..11.9 .. 9.3 
Whole egg, edible portion 13.4 .. 10.5 
White 12.3 .. 0.2 
Yolk 15.7 .. 33.3 
Tests for Fresh Eggs. —1. The shell of a fresh egg is slightly 
rough. 
2. Fresh eggs appear clear when placed between the eye 
and a light. 
Preservation. —1. Cold storage is the most approved 
method. However, any method which excludes air will 
help to keep eggs fresh. 
2. Pack in sawdust, salt or bran, small end down. 
3. Put up in water glass. 
1 Eggs and Their Uses as Food, Farmers’ Bulletin, No. 128. This table 
shows that the fat is found in the yolk. It is in the form of lecithin. The 
protein is in the form of albumin and globulins. COOKERY OF EGGS 
87 
COOKERY OF EGGS. 
Soft-cooked or Coddled Eggs. 
Put the egg in one pint of boiling water, cover. Remove 
from the fire and let it stand eight minutes. 
Baked Eggs. 
Break egg into a well-buttered cup or casserole; sprinkle 
with salt, dot with teaspoonful of butter, add f tablespoon- 
ful of cream. Bake in pan of hot water in moderate oven 
until white is set. 
Egg Nest. 
Toast bread. Separate egg. Beat white to a froth; add 
salt. Spread toast with butter and put white of egg on in 
shape of nest. Make a depression in center, put in j tea- 
spoonful of butter and drop in yolk. Cook in moderate oven 
three or four minutes. This may be served with tomato 
sauce. 
Poached or Dropped Eggs. 
Toast a square or round of bread. Break egg into a dish, 
then drop into a shallow pan two-thirds full of boiling salted 
water. When there is a film on top and white is firm, remove 
egg to toast, using a skimmer. Garnish. 
Creamed Eggs. 
Beat egg until light, add \ cup of milk, a little salt and 1 
teaspoonful of melted butter. Put into the top of a double 
boiler and stir constantly until mixture thickens. Serve on 
toast or hot rice. 88 
EGGS 
Foamy Omelet. 
Separate egg and beat white to a froth. Beat yolk until 
light, add 1 tablespoonful of milk; salt and pepper to taste; 
lightly fold in the white. Put 1 tablespoonful of butter into 
hot omelet pan; when melted, add egg mixture. Gently 
shake pan so that egg will not adhere to it; loosen edges with 
spatula and when delicately brown on bottom, set pan in 
hot oven one or two minutes, to dry omelet on top. Fold 
omelet half over and serve immediately. Chopped meat, 
parsley or prepared sauce may be spread on omelet before 
folding. 
CUSTARDS. 
Soft Custard. 
2 cups of scalded milk; 2 tablespoonfuls of sugar; § tea- 
spoonful of vanilla; 3 egg yolks; | teaspoonful of salt. 
Beat eggs slightly, add sugar and salt, stir into hot milk 
slowly; pour into double-boiler. Cook, stirring constantly 
until thick enough to coat spoon. Strain and stir in vanilla. 
If custard begins to curdle, put top of double boiler in cold 
water. Beat mixture with Dover egg-beater. 
Baked Custard. 
1 quart of milk; 4 to 6 eggs; | cup of sugar; f teaspoonful 
of salt. 
Beat eggs and stir in dry ingredients and then hot milk. 
Pour into buttered molds. Set in pan of hot water. Bake 
in moderate oven for twenty to thirty minutes. To test 
when cooked, insert paring knife dipped in center of custard. CUSTARDS 
89 
It will come out clean when custard is firm. Custard baked 
too fast or too long will be honey-combed and will break 
down. 
Beef-tea Custard. 
1 cup of hot beef stock; yolks of 3 eggs; \ teaspoonful of 
salt; seasonings, if allowed, of parsley, spices, celery, etc. 
Prepare as for boiled custard; stir constantly until thick. 
Serve hot or cold. CHAPTER XIV. 
MILK. 
Water, Protein, Fat, Carbohydrate, Ash, 
Material. per cent. per cent. per cent, per cent, per cent. 
Whole milk .... 87.0 3.3 4.0 5.0 0.7 
Skimmed milk . . . 90.5 3.4 0.3 5.1 0.7 
Cream 74.0 2.5 18.5 4.5 0.5 
Buttermilk . .91.0 3.0 0.5 4.8 0.7 
Whey 93.0 1.0 0.3 5.0 0.7 
Condensed milk: 
Unsweetened . . 71.3 7.4 8.5 11.1 1.7 
Sweetened . . . 26.0 8.2 9.6 54.3 1.9 
Butter 13.0 1.0 83.0 .. 3.6 
Cheese: 
American Cheddar . 33.5 26.0 35.5 1.5 3.5 
Cottage .... 53.0 19.6 23.2 2.1 2.1 
Swiss 31.4 27.6 34.9 1.3 4.8 
Milk powder from milk 
(skimmed) . . . . 3.0 34.0 3.1 51.9 8.0 
Kephir . . . . . 89.6 3.1 2.0 4.5 0.8 
Koumyss 90.7 2.2 2.1 4.1 0.9 
Average Composition of Milk Products.1 
Milk is a typical protein food, the protein being in the 
form of casein and albumin. The casein contains phosphate 
and lime. The carbohydrate of milk is in the form of lactose 
or milk sugar, and the fat is in a finely divided state, which 
rises to the top in the form of cream. Vitamins are present 
in milk, and these, as well as the protein constituents of the 
milk, are destroyed by high temperature. The conclusion 
is that fresh raw milk is preferable to pasteurized or ster- 
ilized milk. 
Food Value of Milk.—While milk contains all of the food 
principles, they are not present in correct proportions to 
sustain adult human life. Human milk is a perfect food for 
infants, but for adults the proportion of sugar is not high 
1 U. S. Department of Agriculture, Farmers’ Bulletin, No. 363. Pasteurized milk 
91 
enough to give the proper amount of energy, and the propor- 
tion of water is so great that very large quantities of milk 
have to be taken in a day to furnish food for tissue-building 
and for energy production. 
Digestibility of Milk.—Milk forms a curd in the stomach 
as a result of the action of rennin in the gastric juice. If 
milk is taken in very rapidly the curd is heavy and dense. 
If it is taken in slowly and combined with other food, as 
cereal water, the curd is light and flocculent. Commercial 
rennet is obtained from the lining of the stomach of the calf, 
and is used to make desserts. 
Souring of Milk.—Milk sours because lactic acid bacteria 
which develop in it changes the sugar in the milk to lactic 
acid. This acid causes the casein to precipitate in the form 
of a curd. The liquid part contains sugar and salts and is 
known as whey. 
Certified Milk.—This is milk containing not more than 
10,000 bacteria per cubic centimeter. Such milk can be 
produced only in model dairies. 
Pasteurized Milk.—Pasteurized milk is deficient in the anti- 
scorbutic vitamin, the absence of which in infant food tends 
to produce infantile scurvy. Consumers are protected, 
however, by pasteurization, since the process destroys bac- 
teria resulting in typhoid, scarlet fever, septic sore throat 
and bovine tuberculosis. Pasteurized milk is prepared by 
holding it at from 145° F. to 165° F. for thirty minutes and 
chilling it immediately. There will be less vitamin destruc- 
tion if it is kept at the lower temperature. 
The home method of pasteurization is as follows: 
1. Sterilize bottles, fill them with milk and insert stoppers 
of baked cotton. If milk comes bottled, it may be left in 
the original container and a hole may be made in the cover 
through which to insert a milk thermometer. 92 
MILK 
2. Set the bottles on a rack in a large pan of cold water 
and heat until the contained milk is 145° F. Hold this 
temperature for thirty minutes. 
3. Chill by putting pan under faucet and allowing cold 
water to gradually replace the hot. Place on ice immediately. 
Sterilized Milk.—In boiled milk there is a precipitation 
of the mineral salts; the casein is rendered less susceptible 
to the action of rennin and pepsin and a part of the albumin 
is precipitated. Sterilized milk is milk held at 212° F. for 
one and a half hours. This destroys bacteria of the Bacillus 
coli group, but it renders the milk very indigestible. The 
pediatrists believe that milk boiled for from two to ten min- 
utes is sufficiently protected for infant-feeding. This milk, 
however, cannot be said to be entirely sterile. 
Koumyss.—This is an imitation of fermented mares’ milk, 
used as a beverage in certain localities in Europe. Patients 
who cannot tolerate whole milk may be able to digest 
koumyss. Its casein is in an easily digestible form; the 
carbon dioxide gas it contains encourages the action of the 
stomach, and the alcohol formed is slightly stimulating. 
Koumyss. 
1 quart of milk; \ yeast foam cake; 1 tablespoonful of 
lukewarm water; 2 tablespoonfuls of sugar. 
Add the sugar to the milk and the yeast, the latter having 
been dissolved in lukewarm water. Mix thoroughly. Pour 
into sterile bottles within two inches of the top. Cork 
securely in bottles having a patent top. Let them stand at 
the ordinary room temperature for six hours. Place on ice 
for twenty-four hours. 
Peptonized Milk.—This may be made by either one of the 
following methods: PEPTONIZED MILK 
93 
1. The immediate process in which the peptonizing powder 
is merely shaken into the milk and the milk then iced. 
2. Partial Peptonization.—Take 1 tube of Fairchild’s pep- 
tonizing powder, \ cup of cold water and 2 cups of fresh 
cold milk. Shake the water and the powder together in a 
jar; add the milk and shake again. Set jar in warm water; 
keep temperature at 130° F. for twenty minutes. Put on 
ice at once. This may be served with any seasoning pre- 
scribed by the physician. 
3. Completely Peptonized Milk.—Milk is completely pep- 
tonized by placing the mixture in No. 2 at a temperature 
of 120° F. maintained for two hours. This method is apt 
to develop a bitter taste. 
Malted Milk. 
1 tablespoonful of Horlick’s malted milk; 2 tablespoonfuls 
of tepid water; salt. Make a paste with the above; add 1 cup 
of water, cold or hot, or of milk, to which cream may be 
added. Add the liquid gradually; stir briskly; serve prefer- 
ably hot. 
Junket. 
1 cup of fresh milk; 1 teaspoonful of cold water; J junket 
tablet. 
Crush the junket tablet. Heat the milk until lukewarm. 
Add the junket, dissolved in cold water. Keep in a warm 
place until firm. Chill. Serve plain or with whipped cream, 
nutmeg or cinnamon. 
Lemon Whey. 
1 pint of hot milk; 4 tablespoonfuls of lemon juice; 2 tea- 
spoonfuls of sugar. 94 
MILK 
Add the lemon juice mixed with sugar to the milk. When 
milk has curdled, strain it through cheesecloth. 
Cottage Cheese. 
1. 1 quart of sour milk; \ teaspoonful of salt; 2 table- 
spoonfuls of cream. 
Heat to the boiling point the sour milk. Remove from 
the fire and allow it to stand until the curd separates from 
the whey. Strain through a cheesecloth. Press until dry. 
Add the salt and cream and mix well. This makes one-half 
cup of cottage cheese. 
2. 1 quart of sweet milk, 1 rennet tablet. 
Heat, to hike warm, the sweet milk. Remove from the 
fire. Dissolve rennet tablet in 1 tablespoonful of cold water 
and add to the warm milk. Allow the mixture to stand 
at room temperature until firm—about one hour. Strain 
through a cheesecloth. Press until dry. CHAPTER XV. 
STARCH-CEREALS-VEGETABLES. 
Cooking of Starch.—The covering of the starch granule is 
a delicate form of cellulose. Hot water and long cooking 
break down this covering and make the starch digestible. 
Each granule of starch must be held apart, as in an emulsion, 
by some material such as sugar, fat or cold water, to prevent 
a tendency to lumping when the starch is treated with heat 
and water. Examples of food preparations in which lump- 
ing is prevented by mixing starch with sugar is cornstarch 
pudding, water in the making of gravy, combining starch 
with a fluid fat as in a cream sauce. 
Blanc Mange. 
1 quart of scalded milk; \ cup of cornstarch; \ cup of sugar; 
few grains of salt; 2 tablespoonfuls of cold water or milk; 
whites of 3 eggs (if desired). 
For chocolate blanc mange, melt 1 square of chocolate 
and add 4 tablespoonfuls of sugar to recipe. 
Mix starch, sugar and salt with water, stir into hot milk. 
Stir until the mixture thickens. Cover and let it steam for 
twenty minutes. If the whites of eggs are used, beat stiff 
and fold into the pudding after removing from fire; add 
flavoring; pour into mold; chill quickly. 
Cooking of Cereals.—Boil for ten minutes directly over the 
flame in a large quantity of water, already boiling and to 
which salt has been previously added. Stir until well mixed 
with a fork. Then put it in the top of a double boiler and 96 
STARCH—CEREALS—VEGETABLES 
allow it to cook the required length of time. Fruit may be 
added to the cereal half an hour before removing it from the 
fire; as, for example, figs, dates, apples, prunes. 
Cooking of Vegetables. —1. Put vegetables in boiling water, 
using as small an amount as possible, excepting in the case 
of the more strongly-flavored vegetables. 
2. Leave the skins on if possible while cooking. 
3. Remove from the fire when tender and drain at once. 
4. Keep covered while cooking to retain the flavor. 
5. Add salt when half-cooked in order to keep vegetables 
tender. 
6. Strongly-flavored vegetables should be cooked in a 
large amount of water and the water should be changed 
two to four times. Small pieces of bread, potato or char- 
coal tied in a cloth will absorb some of the flavor if placed 
in the water. 
7. Water in which vegetables of not too strong flavor have 
been cooked should be saved and used in soup-making. It 
contains valuable principles. 
Boiled Potatoes. 
Select potatoes of uniform size, scrub and remove spots, 
put into boiling water, boil for twenty minutes, or until 
tender. Drain off the water, shake the pan over the fire to 
make the potatoes dry and mealy. Remove skins and serve 
in a hot uncovered dish. 
Mashed Potatoes. 
Mash boiled potatoes in a hot buttered dish; add season- 
ings and a little hot milk. Beat with a fork to make light and 
creamy. COOKING OF VEGETABLES 
97 
Scalloped Potatoes. 
Wash, pare and cut potatoes into thin slices; place in 
buttered baking dish; sprinkle with salt and pepper; dredge 
with flour and dot with small pieces of butter. Repeat these 
layers until the dish is almost full. Add hot milk until it 
may be seen through top layer. Bake one hour, or until 
potatoes are soft, in a moderate oven. 
Baked Potatoes. 
Select potatoes of uniform size; wash and scrub; prick 
to allow steam to escape. Bake in a hot oven forty-five to 
fifty minutes. When baked, break open slightly; serve on 
folded napkin. 
Aspakagus. 
Wash, cut into two-inch pieces. Cook in boiling salted 
water until tender; put in flower end of stalks when stalks 
are partly cooked, as they require less time for cooking. 
Drain off water, season, arrange on toast, pour over wdute 
sauce, if desired, or drawn butter. 
Carrots. 
Wash and scrub; cook entire and then cut into j-incb 
cubes. Cook in boiling water until soft, about one hour. 
Serve with white sauce. When possible, boil carrots whole; 
when cold cut into cubes and reheat in sauce. 
Put onions in cold water. Remove skins under water. 
Drain, put in boiling salted water; cook ten minutes. Drain, 
cover again with boiling water; do not cover dish while 
cooking. Boil until tender, drain; add small quantity of 
hot milk, butter and seasonings. 
Boiled Onions. 98 
STARCH—CEREALS—VEGETABLES 
Carrot Mounds. 
Cut carrots, either before or after cooking, into small 
cubes of | inch. Drain carefully and season with salt and 
pepper. Stick pieces together with thick white sauce. Press 
mixture firmly into a well-buttered bowl; let it stand in hot 
oven five minutes. Invert on plate, garnish with parsley 
or small green peas. Surround with white sauce. 
Turnip Cups. 
Scoop out center from flat turnips which have been pared. 
Boil the whole; remove from water the minute they are done. 
Dry out over low flame; season; fill cavity with tiny cubes of 
turnip and carrots (and peas if at hand). Heat the filling 
first in a small amount of butter; also season highly and 
garnish with parsley. Serve, as individual dish, with white 
sauce. 
Spinach Balls 
Boil spinach until tender; drain, add to thick white sauce. 
Form into balls, serve with white sauce as a garnish or use 
hot mayonnaise in place of white sauce. 
Stuffed Onions. 
Boil until nearly tender; drain and cool. When they can 
be comfortably handled, remove centers, chop fine and mix 
with bread crumbs and any chopped meat, as ham, chicken 
or veal. Pack centers quite full; put a few buttered crumbs 
on top. Bake about twenty minutes, basting every five 
minutes. Serve as a garnish for roast pork, mutton or chops. COOKING OF VEGETABLES 
99 
Cabbage au Gratin. 
Cook cabbage; shred into buttered baking dish. Pour 
white sauce on and mix slightly. Add salt, red pepper and 
grated cheese if desired. Cover with buttered crumbs and 
bake twenty minutes. 
Stuffed Tomatoes. 
Wipe and remove thin slices from stem end of six medium- 
sized tomatoes. Take out seeds and pulp; sprinkle inside of 
tomatoes with salt and let them stand inverted for one hour. 
Cook for five minutes 2 tablespoonfuls of butter with | 
tablespoonful of chopped onion. Add \ cup of finely chopped 
cold chicken or veal, \ cup of stale bread crumbs and tomato 
pulp; season to taste. Cook five minutes; add one egg, 
slightly beaten. Cook one minute. Refill tomatoes with 
mixture. Place in a buttered pan; sprinkle with buttered 
cracker crumbs and bake twenty minutes in a hot oven. 
Stuffed Potatoes. 
Cut slices from the top of six medium-sized baked pota- 
toes. Scoop out inside; mash, add 2 tablespoonfuls of butter, 
salt, pepper and 3 tablespoonfuls of hot milk. Then add 
whites of 2 eggs, well beaten. Refill skins and bake for five 
to eight minutes in a very hot oven. Potatoes may be 
sprinkled with grated cheese before putting in the oven. 
Rice. 
Wash rice in cold water by scrubbing between the hands. 
Sprinkle the washed rice in six times its volume of boiling 
water; boil until rice is tender; drain, cover with cold water. 
Drain again and shake dry over fire or dry in the oven. This 100 
STARCH—CEREALS—VEGETABLES 
may be served as a potato substitute or combined with eggs 
and fruit as a pudding. It is sometimes served as a dessert, 
in cereal bowls, with butter and maple syrup. 
Hollandaise Sauce. 
\ cup of butter; 2 egg yolks; 2 tablespoonfuls of lemon 
juice; \ teaspoonful salt; few grains cayenne pepper; § cup 
of boiling water. 
Put butter in bowl; cover with cold water; wash, using 
a wooden spoon. Divide in three pieces; put one piece in 
top of a double boiler with yolks of eggs and lemon juice; 
stir constantly until butter is melted; add second piece of 
butter, and, as it thickens, a third piece. Add water, cook 
five minutes and season. CHAPTER XVI. 
GELATIN. 
Food Value.—Gelatin is an incomplete protein. It lacks 
tyrosin and tryptophan, without which it cannot perform all 
the functions of a true protein. It is obtained by boiling 
collagen. 
While gelatin itself is lacking in full food value, it can be 
used as a vehicle to carry other foods. 
Effect of Water on Gelatin.—Gelatin does not dissolve, but 
softens and swells in cold water. It dissolves completely in 
hot water and thickens upon cooling. Boiling will destroy 
this thickening property. 
Tomato Jelly. 
cups of cooked tomato; 1 slice of onion; 1 stalk of 
celery; 1 bay leaf; 2 cloves; \ teaspoonful of salt; § cup of 
cold water; 1 piece of red pepper; f cup of mushroom par- 
ings; 1 tablespoonful of vinegar; 2 tablespoonfuls of gelatin. 
Cook tomatoes, with all except the three last ingredients, 
for fifteen minutes. Add vinegar and gelatin softened in 
cold water. Stir until the gelatin is dissolved. Strain and 
pour into molds. 
Springtime Salad. 
2 tablespoonfuls of gelatin; \ cup of cold water; \ cup of 
acid (vinegar or lemon); 2 cups, in all, of celery, pimentoes, 
pineapple, white of hard-cooked egg, cut fine; \ cup of sugar; 
1 teaspoonful of salt; 2 cups of boiling water. 102 
GELATIN 
Soften gelatin in cold water; dissolve in boiling water. 
When it begins to thicken, add remaining ingredients. Serve 
in lettuce-hearts with mayonnaise. 
Aspic Jelly. 
1| cups of cold water; 1 tablespoonful of chopped celery; 
1 tablespoonful of chopped carrot; 1 sprig of parsley; 3 
cloves; 2 bay leaves; 1 sliced onion. 
Simmer one hour. Add 1 teaspoonful of meat extract dis- 
solved in | cup of hot water and 2 tablespoonfuls of gelatin 
soaked in | cup of cold water. Strain and pour into mold. 
Lemon Jelly. 
2 tablespoonfuls of gelatin; | cup of cold water; cups 
of boiling water; 1 cup of sugar; J cup of lemon juice. 
Soak gelatin in cold water; dissolve in boiling water. Add 
remaining ingredients, strain, mold and chill. 
Imperial Pudding. 
| cup of rice; 1 pint of milk; 2 tablespoonfuls of gelatin; \ 
cup of cold water; 1 cup of candied cherries; j teaspoonful 
of salt; 1 cup of sugar; | teaspoonful of flavoring; \ pint of 
whipped cream; | cup of boiling water. 
Cook rice in boiling water. Drain and combine with milk. 
Cook one hour in double boiler. Soften gelatin in cold water; 
dissolve in boiling water; add salt, sugar and flavoring. 
Combine with rice and chill. Stir often. When thick add 
whipped cream and candied cherries cut fine. Mold in 
individual cups or sherbet glasses and serve with whipped 
cream. ALMOND CREAM 
103 
Snow Pudding. 
1 tablespoonful of gelatin; \ cup of cold water; j cup of 
lemon juice; 1 cup of boiling water; 1 cup of sugar; whites of 
3 eggs. 
Soak gelatin in cold water. Dissolve in boiling water; 
add sugar and lemon juice. Chill until quite thick and then 
beat to a froth. Add whites of eggs, beaten stiff, and con- 
tinue beating until stiff enough to hold its shape. Pile in 
sherbet cups and pour soft custard over it. 
Almond Cream. 
1 cup of heavy cream; \ cup of hot milk; \ cup of cold milk; 
2 teaspoonfuls of vanilla; 1 tablespoonful of gelatin; 1 pound 
of chopped almonds. 
Soak gelatin in cold milk, dissolve in hot milk; cool and 
add cream. Beat until stiff; add brown, blanched almonds 
and serve in cups lined with lady-fingers. CHAPTER XVII. 
DESSERTS. 
Food Value.—These preparations may be highly decorative 
and lend a gay touch to the tray that will appeal to the 
patient. Aside from this, they contribute an appreciable 
amount of food value. They are generally built on egg, 
cream or gelatin foundations and highly sweetened. It is 
fitting that they should come at the close of a meal, since 
they quickly impair the appetite. 
Tapioca Cream. 
\\ tablespoonfuls of minute tapioca; 2 cups of scalded 
milk; 2 eggs; | cup of sugar; \ teaspoonful of salt; \ teaspoon- 
ful of vanilla. 
Wash tapioca; add salt and milk and cook in a double 
boiler until the tapioca is transparent. Beat eggs and add 
sugar. Whip the hot mixture into the beaten egg. Stir 
over fire in double boiler for five minutes. Add vanilla and 
chill. 
Lemon Rice Pudding. 
| cup of cooked rice; 3 cups of milk; \ cup of sugar; juice 
and grated rind of 1 lemon; f teaspoonful of salt; 2 egg 
yolks; 2 egg whites; 3 tablespoonfuls of sugar. 
Combine cooked rice, egg yolks, salt and sugar, thinned 
with lemon. Make meringue by whipping 3 tablespoonfuls 
of sugar into the egg whites. Spread over the rice mixture. 
Bake in a buttered pan for ten minutes. DATE PUDDING 
105 
Lemon Sponge. 
4 egg yolks; 4 tablespoonfuls of sugar; 1 lemon (rind and 
juice); 4 egg whites. 
Combine beaten egg yolks, sugar and lemon. Cook in 
double boiler until it thickens. Chill and whip in egg whites. 
Serve immediately. 
Dainty. 
1 cup of marshmallows; | cup of candied cherries; 1 pint of 
whipping cream; 1 teaspoonful of sugar; rose extract. 
Whip cream; add sugar, candied cherries and, lastly, the 
marshmallows. Sprinkle with chopped nuts and let it stand 
overnight. Serve in sherbet cups. 
Prune Whip. 
2 cups of prunes; \ cup of sugar; 1 teaspoonful of lemon 
juice; 2 egg whites. 
Wash prunes. Soak until soft. Cook in same water until 
tender. Remove stones and rub through a sieve; add sugar. 
Cook about five minutes. Beat whites of eggs and add 
prunes when cold. Add lemon juice and bake in buttered 
bakers, which are set in hot water for twenty minutes. Serve 
with soft custard or cream. 
Apricot Whip. 
Same recipe as prune whip, using apricots instead of prunes. 
Date Pudding. 
2 cups of water; 1 cup of brown sugar; 3 tablespoonfuls of 
cornstarch; \ teaspoonful of salt; 1 cup of sliced dates. 
Boil sugar and water for ten minutes. Add cornstarch 106 
DESSERTS 
and salt, mixed with 2 tablespoonfuls of cold water. Cook 
five minutes. Add dates. Serve in dessert dishes and garnish 
with whipped cream. 
Agar Jelly. 
1 tablespoonful of prepared agar; 4 tablespoonfuls of fruit 
juice; f cup of boiling water. 
Chill and serve with whipped cream. Chopped nuts or 
fruits may be added. Any fruit juice or combination of 
juices may be used. 
Agar Jelly with Saccharin. 
8 tablespoonfuls of prepared agar; 2 quarts of water; 
8 grains of saccharin. 
Allow agar to soak in water overnight. Bring to the 
boiling point; add saccharin. May be served with cream and 
nuts and fruit added to disguise it. This is used in diabetic 
cookery, in obesity, or where bulk is desired in the diet. 
Caramel Custard. 
\ cup of sugar; 4 cups of milk; 2 tablespoonfuls of water; 
1 teaspoonful of vanilla; 6 eggs; \ teaspoonful of salt. 
Melt sugar in saute pan until light brown and add water. 
Combine all ingredients, beating eggs slightly. Bake in a 
moderate oven in buttered pans, set in a pan of hot water. 
Strawberry Fluff. 
5 eggs (separated), beaten; § cup of sugar added to yolks; 
1 cup of mashed strawberries; 1 teaspoonful of lemon juice. 
Cook in double boiler for one minute. Add beaten whites. 
Serve very cold. LEMON MERINGUE PUDDING 
107 
Walnut Maple Souffle. 
1 cup of hot milk; | teaspoonful of salt; 2 tablespoonfuls of 
flour; 2 tablespoonfuls of butter; 3 yolks; 3 tablespoonfuls 
of sugar; 1 cup of maple syrup; 3 egg whites; § cup of nuts. 
Combine first four ingredients, cook in a double boiler 
for ten minutes. Pour over three beaten yolks, adding the 
sugar. Flavor with 1 cup of maple syrup and cool. Put a 
little butter over the top to prevent a crust forming. Fold 
in the whites of three eggs and nuts. Bake in buttered dish 
for thirty-five minutes in a moderate oven. 
Orange Cream Pudding. 
f cup of orange juice; f cup of sugar; 1 tablespoonful of 
lemon juice; 3 eggs; rind | of orange. 
Put rind and lemon juice in double boiler. Stir in | cup 
of sugar. Add | cup of sugar to yolks and cook as a soft 
custard; when thick and smooth beat into stiffly beaten 
whites. Pour over sponge cake. 
Maple Cream Toast. 
Slices of stale toasted sponge cake are spread lightly with 
soft maple sugar. Whip | pint of cream; add | cup of nut 
meats; sweeten with maple sugar; flavor with vanilla; pile 
on toasted cake. 
Lemon Meringue Pudding. 
f cup of rich milk; 2 tablespoonfuls of sugar; 1 tablespoon- 
ful of melted butter; pinch of salt; § cup of cold milk; 1 cup of 
bread crumbs; 1 egg; rind \ lemon; juice \ lemon; cup of sugar. 
Heat | cup of milk; add 1 tablespoonful of sugar, butter 
and crumbs. Do not stir but keep hot. Beat egg yolk, add 108 
DESSERTS 
1 tablespoonful of sugar, lemon, salt and cold milk. Com- 
bine mixtures. Bake, covering with a meringue of the 
remaining ingredients, for twenty minutes. 
Chocolate Custard. 
1| square of chocolate; 2 tablespoonfuls of sugar; \ cup of 
water; 3 egg yolks; | cup of sugar; 1 egg white; 1 cup of milk. 
Melt chocolate and add 2 tablespoonfuls of sugar and \ cup 
of water. Stir until smooth and boiling. Beat 3 egg yolks 
and 1 white; add § cup of sugar and beat again. Fold in one 
white beaten dry. Add chocolate mixture and 1 cup of milk 
and mix thoroughly. Butter baking dishes and dredge with 
granulated sugar. Bake until firm in a moderate oven, 
setting the custard cups in a pan of water. 
Preparation of Fresh Fruits. 
Whenever possible serve fresh fruits in their natural state— 
that is, uncooked. Their flavor is much better, they are more 
appetizing and, in most cases, they are as digestible as 
cooked fruit. 
1. Berries.—Wash all berries when they come from the 
market before removing stems or hulls. Serve cold with 
powdered sugar and cream. 
2. Oranges.—Wipe fruit with a clean damp cloth. Serve 
in any of the following ways: 
(a) Remove the juice and strain into a cold glass. Add 
sugar if necessary. 
(b) Cut in halves; loosen pulp by cutting into sections. 
Remove seeds, sprinkle with powdered sugar, chill and 
serve. A spoonful of sherry may be added to grapefruit if 
desired. 
(c) Peel, remove all white skin, then break the fruit pulp APPLE SNOW 
109 
carefully into sections. Arrange in a circle around a mound 
of powdered sugar. The skin may also be removed from the 
sections before serving if desired. 
(d) Orange and grapefruit cocktail. Mix equal parts of 
diced orange and grapefruit pulp. Sprinkle with sugar; add 
a few drops of lemon juice. Serve in chilled glasses, garnished 
with a sprig of fresh mint or a Maraschino cherry. 
3. Watermelon— Cut small balls from the ripest part of 
the melon with a vegetable cutter. Arrange in a mound 
on a fresh grape leaf, or pile in a sherbet glass and garnish 
with mint. 
4. Apples.—Apples are seldom used raw in serving fruit 
to the sick. They may, however, be cooked in a number of 
digestible and appetizing ways: 
Baked Apples. 
Select as many good apples of uniform size as may be 
needed. Wash, pare and core them. Place them in a granite 
baking dish, fill the center of each apple with sugar, add a 
piece of butter on the top of each. Add enough water to 
cover the bottom of the pan. Bake in a hot oven until soft, 
basting often with the juice in the pan. Chill and serve 
plain, with whipped cream or with soft custard. 
Apple Snow. 
Pare, core and cut four apples into quarters. Cover with 
boiling water. Cook slowly until apples are very soft and 
water has almost evaporated. Cool, put through a vege- 
table sieve; add powdered sugar to taste and fold in half as 
much whipped cream as you have apple pulp. Chill and 
serve. 110 
DESSERTS 
Apples, Cuban Style. 
Pare and core sound tart apples. Steam until almost 
tender; remove to a buttered baking dish; fill cavities with 
cocoanut; stick apples with blanched almonds; baste with 
syrup made of sugar and water and lemon juice. Finish 
cooking in a hot oven, basting often. Serve garnished with 
jelly or whipped cream. 
Banana Baked in the Skin. 
Open skin of banana on one side enough to loosen it 
entirely except at the end. Put it into a shallow pan; sprinkle 
with sugar and a little lemon juice. Bake until the skin is 
delicately browned and the pulp quite soft. Garnish with a 
spoonful of jelly and whipped cream. 
Baked Bananas. 
Remove the skin from a banana and scrape to remove 
coarse pulp. Melt 2 tablespoonfuls of butter in a granite 
baking pan; put in the banana, sprinkle with sugar and a 
few drops of lemon juice. Bake slowly, turning the banana 
once and basting during cooking. Serve cold. 
Senna Prunes. 
Prepare senna infusion by putting half an ounce of senna 
leaves into a pan provided with a cover. Pour over the 
leaves 1 quart of boiling water and allow it to stand for half 
an hour. Strain and pass enough water through the strainer 
to make the infusion measure 1 quart. Soak 1 pound of 
prunes in this infusion overnight. Cook prunes until soft, 
adding enough water to have 1 quart of juice when the cook- 
ing is over. Patients may be given this in decreasing doses, 
beginning with 6 prunes and 6 teaspoonfuls of juice, for 
breakfast and supper, and gradually cutting it as the need 
for a laxative lessens. CHAPTER XVIII. 
FROZEN DESSERTS. 
Patients are very grateful for frozen preparations. They 
are a means of pushing the use of fluids, adding fruit juices 
to the diet and give an opportunity of selection. They 
contribute variety for the patient on liquid diet. 
Frozen desserts include: 
1. Ices: fruit juices sweetened, diluted with water and 
frozen. 
2. Sherbets: fruit juices sweetened; diluted with water 
and combined with beaten whites of eggs. Milk may be 
used in place of water. 
3. Frappe: ices frozen coarsely to a granular consistency; 
equal parts of salt and ice are used and the freezer turned 
rapidly. 
4. Philadelphia cream: cream sweetened, flavored and 
frozen. 
5. Custard ice-creams: custard foundation combined with 
cream and flavoring. 
6. Parfait, whipping cream, beaten until stiff; combined 
with egg white into which has been beaten the hot syrup, 
flavored, placed in a mold, packed in salt and ice (using 2 
parts of ice to 1 of salt) and allow to stand three hours. 
In freezing creams, ices, etc., use 3 parts of ice to 1 of salt. 
Lemon Ice. 
4 cups of water; f cup of lemon juice; 2 cups of sugar. 
Make a syrup by boiling the water and sugar for twenty- 
minutes. Add lemon juice, cool, strain and freeze. 112 
FROZEN DESSERTS 
Orange Ice. 
4 cups of water; 2 cups of orange juice; 2 cups of sugar; \ 
cup of lemon juice; grated rind of 2 oranges. 
Make a syrup as for lemon ice; add fruit juice and orange 
rind; strain and freeze. 
White Velvet Sherbet. 
The juice of 4 lemons; the thinly shaved peel of 1 lemon is 
soaked in the juice for half an hour. Strain the juice and 
add enough sugar to thicken mixture; add 1 quart of milk 
and turn at once into the freezer. Turn slowly at first and 
rapidly as it thickens. 
Raspberry Ice. 
1 quart of raspberries; 1 cup of water; 1 cup of sugar; | 
cup of lemon juice. 
Sprinkle the raspberries with sugar; cover and let them 
stand for two hours. Mash, sqeeze through sieve, add water 
and lemon juice to taste; then freeze. Raspberry ice pre- 
pared in this way retains the natural color of the fruit. 
Strawberry Ice. 
Prepare the same as raspberry ice. 
Pineapple Frappe. 
2 cups of water; 2 cups of ice water; 1 cup of sugar; 1 pint 
of grated pineapple; juice of 3 lemons. 
Make a syrup of the water and sugar, boiling it for fifteen 
minutes. Add the pineapple and lemon juice; cool; strain, 
and add ice water; freeze to a mush, using equal parts of ice 
and salt. CHOCOLA TE ICE-CREA M 
113 
Grape Frappe. 
4 cups of water; 2 cups of grape juice; \ cup of lemon juice; 
2 cups of sugar; f cup of orange juice. 
Prepare and freeze as for pineapple frappe. 
Philadelphia Ice-cream. 
1 quart of cream; f cup of sugar; | teaspoonful of vanilla. 
Mix ingredients and freeze. 
Cranberry Frappe. 
1 quart of cranberries; 2 cups of sugar; 2 cups of water; 
juice of 2 lemons. 
Cook cranberries in water for eight minutes, then force 
through a sieve. Add sugar and lemon juice and freeze to a 
mush. This may be served with a meat course of dinner in 
place of sauce or jelly. 
Vanilla Ice-cream. 
2 cups of scalded milk; 1 cup of sugar; § teaspoonful of 
salt; 1 tablespoonful of flour; 1 egg; 1 quart of cream. 
Mix flour, sugar and salt; add egg slightly beaten and 
milk gradually. Cook in the top of a double boiler for twenty 
minutes, stirring constantly. When cool, add cream and 
flavoring; strain and freeze. 
Chocolate Ice-cream. 
Use recipe for vanilla ice-cream. Melt 2 squares of choco- 
late; add hot custard slowly; cool and add cream. 114 
FROZEN DESSERTS 
Caramel Ice-cream. 
1 quart of cream; 1 cups of sugar; 1 tablespoonful of flour; 
\ teaspoonful of vanilla; 2 cups of milk; 1 egg; | teaspoonful 
of salt. 
Prepare the same as for vanilla ice-cream, using only \ 
of the sugar. Caramelize remaining sugar and add slowly 
to hot custard. Freeze. 
Angel Parfait. 
1 cup of sugar; whites of 3 eggs; f cup of water; 1 pint of 
heavy cream; 1 tablespoonful of vanilla. 
Make syrup of sugar and water, boiling to thread. Pour 
slowly on beaten whites; continue beating until mixture is 
cool. Add cream, beaten stiff; add vanilla; freeze. 
Maple Parfait. 
4 eggs; 1 pint of thick cream; 1 cup of hot maple syrup. 
Beat eggs slightly; pour on maple syrup slowly. Cook 
until mixture thickens; cool, add cream, beaten until stiff. 
Mold, pack in salt and ice and let it stand for three hours. 
Rose Petal Mousse. 
1 cup of sugar; whites of 3 eggs; 1 teaspoonful of rose 
extract; \ cup of water; fragments of rose petals from Groses. 
Boil the sugar and water until a thread will form. Add 
the rose petals; cool, beat into well-beaten whites of eggs. 
Flavor. When stiff, pour into mold. Pack mold in 3 parts 
of ice to 1 part of salt. Let it stand three hours. CHAPTER XIX. 
SALADS. 
Composition.—A salad formerly meant a green, crisp vege- 
table, dressed with oil, vinegar, salt and pepper. The term 
has now been changed to include cooked vegetables, fish, 
meat, eggs or fruit, served alone or in varying combination. 
Food Value.—Salads are extremely valuable as giving 
variety to the diet, especially when they are planned with 
proper relation to the rest of the meal. It can readily be 
seen that their cost is not great. The green salad plants— 
celery, endive, cress, cucumber, lettuce, onions romaine, with 
radishes and tomatoes—furnish the food basis. The salads 
also provide mineral salts and vitamins and furnish suitable 
roughage. All forms of salad dressing are high in food value, 
because of the easily assimilated fats which they contain in 
the form of cream, butter, olive oil, eggs, etc. Meat and fish 
salads contain a great deal of food value and should only 
be used as the principal dish of a meal. They are too heavy 
to serve as an additional course at dinner. 
Essential Points to be Observed in Making Salads. — 1. All 
materials for salads should be cold. 
2. Greens should be fresh, crisp and thoroughly washed 
in cold water. 
3. The combination of materials must be suitable and have 
some relation to the other parts of the meal. 
4. Materials must be neatly cut, arranged and garnished. 
5. The materials in the dressing must be well blended. 
The dressing should be neither too strong of oil nor of acid. 
6. The salad materials and the dressing must be well mixed 
just before serving. 116 
SALADS 
Classes of Salad Dressing. —1. French dressing, a combina- 
tion of oil, vinegar or lemon juice and seasonings uncooked. 
Suitable to serve with vegetables and fruits. 
2. Cream dressing, a cooked dressing made of milk or 
cream, vinegar and seasonings. Suitable to serve with any 
kind of salad. 
3. Mayonnaise, an uncooked dressing made of oil and 
yolks of eggs for a foundation and seasonings and acid added 
as desired. Best for use with meat and fish salads, although 
it may be used with any combination. 
To Serve with Salads.—Crisp toasted crackers; crisp 
toasted cheese crackers; cheese straws; cheese balls; small 
sandwiches of white, rye, brown or nut bread. 
SALADS AND SALAD DRESSINGS. 
French Dressing. 
\ teaspoonful of salt; 2 tablespoonfuls of vinegar; 4 table- 
spoonfuls of olive oil; \ teaspoonful of pepper or cayenne to 
taste. 
Blend the ingredients by beating with a silver fork in a 
salad bowl, or shake together in a bottle when dressing is 
not prepared at the table. Other seasonings may be added 
as desired. 
Almond Salad Dressing. 
4 egg yolks, beaten stiff; 4 egg whites, beaten light; 1 cup 
of powdered sugar; \ teaspoonful of salt; juice of 2 lemons; 
\ cup of whipped cream. 
Separate eggs; beat, add sugar and continue beating; add 
salt and lemon juice. Cook in a double boiler until thick. SALADS AND SALAD DRESSINGS 
117 
Chill and add whipped cream and | teaspoonful of almond 
flavoring just before serving. This is to be served on fruit 
salads. 
Boiled Dressing. 
1 teaspoonful of mustard; 1 teaspoonful of salt; 2 tea- 
spoonfuls of flour; | cup of milk; \\ teaspoonfuls of sugar; 
1 teaspoonful of melted butter; 1 egg; § cup of hot vinegar. 
Mix dry ingredients; add butter, egg and vinegar slowly. 
Cook in a double boiler until the mixture begins to thicken. 
Add milk and cook until thick. Add butter last. Beat with 
a Dover beater to prevent curdling. 
Mayonnaise Dressing. 
1 egg yolk; 2 tablespoonfuls of lemon juice or vinegar; few 
grains of cayenne; 1 pint of olive oil; f teaspoonful of salt. 
Beat egg yolks with silver fork on a plate; add salt and a 
few drops of lemon juice or vinegar. Add oil gradually, 
drop by drop, at first and stir constantly. As the mixture 
thickens, thin with lemon juice or vinegar. Add oil and acid 
alternately until all is used, stirring constantly. Ingredients 
must be well chilled and the dressing made in a cool place or 
the salad plate placed over a bowl of cracked ice. 
Fruit Salad. 
1 can pineapple; 1 large stem malaga grapes; \ cup of 
walnuts; 1 orange; 1| cups of white cherries. 
Pile fruit lightly in lettuce cup. 
Swiss Salad. 
1 cup of cold chicken in cubes; 1 cup of cucumber cubes; 
1 cup of English walnuts; 1 cup of French peas. 118 
SALADS 
Marinate with French dressing. Serve with mayonnaise 
in crisp lettuce leaves. 
Cress Salad. 
Mix water-cress with an equal quantity of chopped celery 
and serve with French dressing or mayonnaise. 
Vegetable Salad. 
Mix crisp lettuce or endive with sliced tomatoes, cucumbers 
green peppers and celery cut finely. French dressing may 
be used. CHAPTER XX. 
FLOUR MIXTURES. 
Digestibility.—Twice-cooked breads, as zwieback or toast, 
are dextrinized and therefore more available forms of food 
than fresh bread. However, there are occasions when the 
digestion is not impaired and some of the following recipes 
may be used: 
Toast.—Toast should be served as hot as possible. It is 
rendered less digestible by buttering before it is served. The 
fat penetrates the food material, and having been melted and 
cooled, will probably solidify again before being eaten. Both 
bread and butter thus become more difficult of digestion. 
Flour Mixtures.—Flour mixtures are combinations of flour 
with some liquid. Some kind of a leavening agent is always 
added, and usually one or more of the following materials: 
sugar, shortening, egg, fruit or nuts. These last named 
materials are added to make the mixture richer or to give it 
flavor. Flour mixtures are divided into the following classes, 
depending upon the proportions of flour and liquid used: 
Batter.— 1. Pour-batter contains 1 measure of flour to 1 
measure of liquid. Examples: popovers. 
2. Drop-batter contains about 2 measures of flour to 1 of 
liquid. Example: muffins. 
Dough.— 1. Soft dough contains about 2§ measures of 
flour to 1 measure of liquid. Example: baking powder 
biscuits. 
2. Stiff dough contains 3 or more measures of flour to 1 of 
liquid. Example: bread. 
Leavening Agents.—There are three classes of leavening 
agents: 120 
FLOUR MIXTURES 
1. Air: introduced into flour mixtures by beating or by 
beating eggs and adding them to the mixture to be beaten. 
2. Steam: heat of the oven changes the liquid in the mix- 
ture to steam. This expands and makes the mixture light, 
although the expansion is limited by the crust which forms 
on the outside. 
3. Carbon-dioxide gas: this is produced by: 
(а) The use of soda with an acid, as in sour milk or 
cream of tartar. Baking powder contains 1 
part of soda to 2 parts of cream of tartar and a 
little cornstarch to take up moisture and keep 
the powder dry. 
(б) Yeast. 
Flour.—There are two kinds of white flour: that made 
from spring wheat, and called bread flour, and that made 
from winter wheat, and called pastry or cake flour. The 
former is rich in gluten, which gives it elasticity and makes 
it the best for bread-making. The latter contains a higher 
percentage of starch, so that it is lighter and more suitable 
for cakes and pastry. 
Besides the white flours there are coarse flours, their quality 
depending upon the process of milling and the number of 
bran coats not removed. Graham and entire wheat flour are 
richer in protein and ash constituents than any of the white 
flours. While authorities differ upon the relative food value 
of coarse and fine flours, it is certain that dark flours, because 
of their larger bulk, are a very valuable addition to the diet 
of people of sedentary habits. 
Oven Tests.—1. Heat may be tested by an oven ther- 
mometer. 
2. Heat may be tested by placing a hand in the oven and 
counting eight for very hot, ten for hot, twelve for moderate 
and sixteen for slow, referring to the limit of heat endurance. TO TEST COMPLETE BAKING 
121 
3. A very hot oven is one in which a piece of white paper 
turns brown in three minutes. 
All small hot breads require a hot oven. Large cakes and 
breads require a moderate oven. 
To Test Complete Baking. —1. The material shrinks from 
the side of the pan. 
2. No depression is left after pressure with the finger. 
Baking Powder Biscuits. 
1 cup of flour; \ teaspoonful of salt; \ cup of milk or water; 
2 teaspoonfuls of baking powder; 1 tablespoonful of butter. 
Sift the dry ingredients; chop the butter in with two 
knives; add the liquid gradually; put the dough on lightly 
floured board; pat gently into round cake; roll out, keeping 
dough as soft as possible, to 1 inch of thickness. Cut with 
biscuit cutter; put on shallow tin. Bake for about thirty 
minutes. 
Popovers. 
1 cup of flour; 2 eggs; 1 cup of milk; | teaspoonful of salt. 
Beat eggs very light; add milk and the sifted dry ingre- 
dients, beating constantly. Bake in hot well-greased gem 
pans in a hot oven for fifteen to twenty minutes. 
Shortcake. 
2 cups of flour; 1 teaspoonful of salt; 2 tablespoonfuls of 
butter; 4 teaspoonfuls of baking powder; | cup of sugar; 
f cup of milk; 1 quart of berries. 
Sift the dry ingredients. Cut in the butter. Add fluid. 
Bake for thirty minutes. 122 
FLOUR MIXTURES 
Nut Bread. 
1 egg; | teaspoonful of salt; 4 teaspoonfuls of baking 
powder; 1 cup of nuts; \ cup of sugar; 1 cup of milk; 3 cups 
of flour. 
Cream the egg and sugar. Add the milk; add flour sifted 
with dry ingredients and bake in a moderate oven for forty- 
five minutes. This recipe may be made salt-free for one on 
a salt-free diet. 
Health Bread. 
2 eggs; \ cup of molasses; | cup of sugar; 1 cup of cornmeal; 
2 teaspoonfuls of baking powder in flour; \ cup of walnuts; 
2 cups of milk; \ teaspoonful of soda in molasses; 1§ cups of 
bran; 3| cups of white flour; \ cup of raisins or figs. 
Beat the eggs and add other ingredients; mix well. Bake 
in two loaves in moderate oven for forty-five to sixty minutes. 
Bran Muffins. 
\\ cups of bran; f teaspoonful of soda; 3 eggs; 1| tea- 
spoonfuls of salt; 1| cups of buttermilk. 
Bake in one dozen muffin tins; press down well in tins and 
bake in moderate oven for thirty minutes. 
Bran Bread. 
4 cups of sour milk; 1 cup of molasses; 3 teaspooufuls of 
salt; 3 level teaspooufuls of soda; | cup of sugar (or more). 
Mix above thoroughly. 
3 cups of bran; 3 teaspoonfuls of baking powder; 5 cups 
of graham or wheat flour. 
Mix and add to the first mixture. 
Add raisins, figs, dates, nuts, etc., as desired. This should 
make three loaves. Bake slowly with, at first, a hot oven, 
from forty-five to sixty minutes. CHAPTER XXI. 
CAKE. 
Classification.—Cakes are of two kinds: 
1. Cakes made on an egg foundation. These alone are 
used in invalid cookery. They include sponge cake, sunshine 
cake, angel cake and lady-fingers. 
2. Cakes containing butter or some other fat. Examples 
are cup cake and pound cake. 
Success in cake-making is conditioned upon the following 
precautions: 
1. L se only the best materials and pastry flour, if possible. 
2. Measure accurately. 
3. Have a uniform heat for baking: a slow oven for sponge 
cakes; a moderate oven for loaf cakes and a quick oven for 
cup cakes and layer cakes. 
4. Grease tins thoroughly for butter cakes; do not grease 
tins for sponge cakes; and keep separate tins for sponge cakes, 
if possible. 
5. Be careful to watch the cakes during baking. 
How to Tell When a Cake is Cooked.—1. Insert a tooth- 
pick or knitting needle; if it comes out clean and dry, the 
cake is done. 
2. Press the cake gently with your finger; if it springs 
back into place and does not leave a dent it is done. 
3. When the cake shrinks from the side of the pan it is 
done. 
The Four Stages of Cake-baking. —1. In first quarter of 
baking the cake begins to rise. 
2. In second quarter of baking the cake continues to rise 
and begins to brown. 124 
CAKE 
3. In third quarter of baking the cake continues to brown. 
4. In fourth quarter of baking the cake shrinks from pan. 
The Care of Cake after Baking. —1. Remove it at once from 
the pan to a board or table, covered with a clean cloth. 
2. If the cake sticks to the pan, invert it and cover the 
bottom with a damp cloth. The cake will steam out. 
3. Let cake cool thoroughly before putting on frosting. 
In invalid cookery only sponge cakes are used. 
Flour.—Pastry flour is recommended in cake-making. If 
it cannot be secured, substitute 2 tablespoonfuls of corn- 
starch for 2 tablespoonfuls of flour in each cup of flour called 
for in the recipe. 
Sponge Cake. 
6 eggs; 1 cup of sugar; 1 tablespoonful of lemon juice; 1 
tablespoonful of orange juice; f teaspoonful of salt; grated 
rind of | lemon; 1 cup of flour. 
Beat the eggs until thick and lemon colored; add sugar 
and continue beating. Use a Dover beater. Add lemon 
rind and fruit juice. Cut and fold in flour mixed and sifted 
with salt. Bake forty-five minutes in a slow oven. Remove 
from pan immediately the cake is baked. 
Hot Water Sponge Cake. 
Yolks of 2 eggs; 1 cup of sugar; f cup of hot milk or water; 
j teaspoonful of lemon extract; whites of 2 eggs; 1 cup of 
flour; teaspoonfuls of baking powder; | teaspoonful of 
salt. 
Sift the sugar. Beat the yolks until thick and lemon 
colored. Add half of the sugar gradually; continue beating. 
Then add water, the remaining sugar, lemon extract, whites 
of eggs beaten until stifl, and flour, mixed and sifted four SUNSHINE CAKE 
125 
times, with baking powder and salt. Bake for twenty-five 
minutes in moderate oven, in a buttered and floured shallow 
pan. 
Lady-fingers. 
4 eggs; | cup of powdered sugar; 1 cup of flour; 1 teaspoon- 
ful of vanilla. 
Mix as for any sponge cake and press through a tube on 
a baking sheet covered with two thicknesses of paper. Make 
cakes 5" x l" in size. Dust with powdered sugar. Bake for 
ten to fifteen minutes, in a moderate oven, without browning. 
When cool remove from paper and brush over the flat sur- 
face with slightly beaten white of egg and put together. 
Angel Food. 
1 cup of whites of eggs (about 10); 1 cup of fine granulated 
or fine powdered sugar; 1 cup of flour; teaspoonful of 
cream of tartar; 1 teaspoonful of flavoring. 
Sift the flour six times. Also sift the sugar six times. 
Beat whites until foamy. Sprinkle in cream of tartar and 
beat until dry. At this stage beat in of the sugar then 
fold in the rest. The beating should be continued until the 
mixture is stiff, but still retains its foarmy character. Then 
sprinkle flavoring over it and fold in flour. Bake in new 
unbuttered tin. Put in a hot oven, then decrease heat. 
Bake for thirty to fifty minutes. 
Sunshine Cake. 
Whites of 7 eggs; yolks of 5 eggs; 1 cup of sugar (granu- 
lated or powdered); § cup of flour; 1 teaspoonful of orange 
extract or 2 teaspoonfuls of orange juice; a few drops of 
lemon juice; f teaspoonful of cream of tartar. 126 
CAKE 
Sift the sugar four times. Also sift the flour four times. 
Beat the yolks until thick and creamy. Beat the whites 
until foamy and add the cream of tartar and beat until dry. 
Meanwhile sprinkle half of the sugar into the whites, beating 
but not losing the puffy appearance. Fold in the rest of the 
sugar; slowly pour the yolks on the whites and mix by folding. 
Add flavoring. Fold in flour. Bake in an unbuttered pan 
for thirty-five to fifty minutes. 
Nut Wafers. 
2 eggs; 1 cup of brown sugar; 1 cup of walnuts, chopped; 
| cup of flour; £ teaspoonful of salt. 
Beat the eggs, add the sugar and then the flour. Mix 
well and drop on inverted tins (buttered) from tip of tea- 
spoon. Bake in a quick oven for ten minutes. 
Fruit Cookies. 
1 cup of sugar; 2 eggs; \ teaspoonful of soda; § cup of sweet 
milk; 1 teaspoonful of cloves; 1 teaspoonful of cinnamon; 
1| cups of flour; 1 cup of raisins; | cup of butter. 
Cream the butter; add the sugar and then the beaten eggs. 
Add the milk and then the sifted dry ingredients. Add the 
raisins last, and bake in a quick oven for ten minutes. 
Cocoanut Puffs. 
Whites of 2 eggs; 1 tablespoonful of cornstarch; 1 cup of 
confectioners’ sugar; 1 tablespoonful of cream of tartar; 2 
cups of cocoanut. 
Beat the eggs very stiff. Sift the sugar, cornstarch and 
cream of tartar in gradually, beating all the time. Stir in 
the cocoanut. Drop on buttered tins. Bake for fifteen 
.minutes in a very hot oven. WHITE FROSTING 
127 
Marshmallow Frosting. 
\ pound marshmallows; 1 cup of sugar; white of 1 egg; 
\ cup of water. 
Stand the marshmallows in the oven until theyrun together. 
Beat slowly into the egg. Make a syrup and add to the 
paste. 
White Frosting. 
White of 1 egg; 1 eup of sugar; 4 tablespoonfuls of cold 
water. 
Put all together in a double boiler and boil seven minutes; 
stir constantly and continue to stir after removing from fire 
until it begins to thicken, and then spread. CHAPTER XXII. 
MEAT 
Definition.—Meat is the flesh of animals used for food. 
The term is usually understood to include poultry and 
game. 
Physical Structure.—All meats have practically the same 
physical structure; that is, bone, cartilage, skin, connective 
tissue, muscular tissue, fat and juices. Different kinds of 
meat and different cuts from the same animal differ only in 
the arrangement of these physical parts. For example, the 
muscle fibers of beef and mutton are long and loosely con- 
nected, while those of pork and veal are short and compact. 
Protein Constituents of Meat.—These nitrogenous com- 
pounds may be classified as: 
Albumins and myosin, making up the lean part or flesh 
of the meat; collagen of connective tissue; and the 
ossein of bone, which yields gelatin. 
Nitrogenous extractives: a group of compounds which 
are soluble in water. These include urea and creatin, 
and are the chief ingredients in beef tea. 
Explanation of Fig. 2. 
BEEF CUTS 
A-A.—Portion above this line is the hind quarter, while that below is the 
fore quarter. 
1. Neck 
2. Whole Chuck 
1. 5th rib roast 
2. Chuck steaks 
3. Pot roast 
4. Clod 
3. Fore Shank 
4- Brisket 
Fore Quarter 
5. Plate 
1. Navel 
2. Rib ends 
6. Rib 
1. 11th and 12th 
rib roast 
2. 9th and 10th 
rib roast 
3. 7th and 8th 
rib roast 
4. 6th rib roast 
7. Flank 
1. Flank steak 
2. Stew 
8. Loin 
1. Butt end sirloin 
2. Wedge bone sirloin 
3. Round bone sirloin 
4—5. Flat bone steaks 
6. Pin bone steak 
7-15. Porterhouse 
16-18. Club steaks 
Hind Quarter 
9. Rump 
10. Round 
1. First cut round 
steak 
2-13. Round steaks 
14. Knuckle soup 
bone 
15. Pot roast 
11. Hind Shank 
16-17. Soup bones 
18. Soup bon^ Fig. 2 130 
MEAT 
Protein foods are essential constituents of the diet. Except 
in such fat meats as pork or bacon, the protein content of 
meat averages 20 per cent. 
Mineral Content of Meat.—Meat is rich in phosphorus and 
iron, calcium, sulphur and sodium. 
Food Value.—Meat is economically the most important 
of the protein foods. The food value of meat depends upon 
the following points: 
1. The kind of meat: chicken, for instance, is more easily 
digested than beef, because of its structure. 
2. The cut of meat: the tender cuts from those portions 
of the animal little used are more digestible than the coarser 
cuts. 
3. The care and feeding of the animal: underfed animals 
are poorly nourished and their meat lacks in nutritive value. 
4. The method of cooking: tender cuts are cooked in dry 
heat to retain the juices; coarser cuts in moist heat to break 
down the connective tissue. 
Tests for Good Meat.—The lean part of good meat is firm, 
elastic, bright red and moist when exposed to the air. The 
tender cuts are fine-grained and finely marbled with fat. The 
fat is firm and of light straw-color, excepting around the 
kidney, where it is white and crumbly. Flabby, dark or 
coarse-grained meat with deep yellow fat indicates an old, 
underfed animal. 
Care of Meat in the Home.—1. Remove meat at once from 
the paper container to a clean platter or board. Paper 
absorbs the meat juices. 
2. Keep it in a cool place until ready for use. 
3. Wipe the meat with a clean cloth wrung out in cold 
water before cooking. 
Methods of Cooking Meat.—Meats are cooked in the follow- 
ing ways, depending upon the object to be attained. SCRAPED BEEF 
131 
1. To retain the juices, use tender cuts, as in broiling, 
baking and roasting. 
2. To extract some of the juices and retain some, use the 
less tender cuts. Example: The rump. 
3. To extract the juices, use the tough cuts or shank, as 
in the making of soups, broth or beef tea. 
Beef Juice. 
Select a piece of meat from the rump or upper part of the 
round. Cut into cubes about 2 inches square. Broil or 
warm slightly for one or two minutes, to set free the juices; 
then squeeze out juices by means of a press or lemon squeezer 
or potato ricer into a slightly warmed cup. Salt if neces- 
sary and serve at once. Serve in dainty china cups or in 
colored glasses to disguise the color of the juice. 
Beef Essence. 
Put half a pound of round steak, freed from fat, etc., 
through a meat grinder; put it into a glass fruit jar with one 
tablespoonful of cold water. Place the jar in a kettle of 
cold water. Heat gradually and keep at temperature of 
150° F. for two hours. Strain and press the meat to obtain 
juice. Season with salt and serve immediately, or place on 
ice, where it will remain fresh for at least twelve hours. 
Note.—A small piece of raw beef, broiled slightly and then 
cut up and added to the above, improves the flavor. 
Scraped Beef. 
Cut a strip of sirloin or round steak half an inch wide. 
Lay it on a meat board and with a sharp knife scrape off the 
soft part until there is nothing left but the tough fiber. Sea- 132 
MEAT 
son this pulp with salt and pepper. This may be used for 
making sandwiches or may be shaped into tiny balls or small 
flat cakes and pan-broiled with fat for two minutes, merely 
running a piece of suet over the pan to prevent the cakes 
from sticking. 
Beef Broth. 
2 pounds of lean beef; 1 quart of cold water; teaspoonful 
of salt; pepper to taste. 
Wipe the meat, remove the skin and fat and cut the meat 
into small pieces. Put into a kettle with bones, add cold 
water and let it stand for two hours. Heat gradually to the 
boiling point and let it simmer for two to four hours. Do 
not allow it to boil. Season about half an hour before 
removing from the fire. Remove the fat by skimming 
through a cloth wet in cold water, or, better, by cooling the 
broth and letting the fat rise to the top, when it is easily 
removed. 
Roast Beef. 
Put the roast in a hot roasting pan. After the outside 
has been seared (ten minutes), season with salt and pepper. 
Baste about every fifteen minutes, cooking it for fifteen 
minutes to each pound. Cook a small roast rare. 
Broiled Steak. 
Wipe off and trim off superfluous fat. Heat the broiler 
very hot; rub it with a bit of fat and put in the steak. Have 
the broiler elose to the fire at first; turn twice in the first 
few minutes; remove to a greater distance from the fire; 
turn about six times. Eight to ten minutes are required to 
cook a rare steak. Garnish with slices of lemon, watercress 
or parsley. Maitre d'hotel butter may be spread upon 
steak. Sprinkle with salt when fully cooked. PAN-BROILED BACON 
133 
Maitre d’Hotel Butter. 
j cup of butter; \ teaspoonful of salt; § teaspoonful of 
pepper; \ tablespoonful of finely chopped parsley; f table- 
spoonful of lemon juice. 
Put the butter in a bowl and with a small wooden spoon 
work until creamy. Add salt, pepper and parsle}'-, and then 
lemon juice very slowly. 
Chops. 
Wipe and trim off superfluous fat. The small flank ends 
of loin chops may be cut off for the soup kettle or skewered 
around the rest of the chop. Bones of rib chops should be 
trimmed to uniform length; then scraped clean down to the 
eye of the meat. Cover bone with paper frill before serving. 
Mutton chops may be broiled the same length of time as 
for a rare steak. Lamb chops should be well done. Broil 
ten minutes for ordinary chop. 
Broiled Bacon. 
Place thin slices of bacon (from which rind has been 
removed) closely together in a fine wTire broiler; place broiler 
over a dripping-pan and bake in a hot oven until bacon is 
crisp and brown, turning once. Drain on brown paper. 
Pan-broiled Bacon. 
Place thin slices of bacon in a sauteing pan. Cook until 
crisp and brown, occasionally pouring off fat, and turning 
bacon frequently. Drain on brown paper. CHAPTER XXIII. 
FISH. 
Fish ranks next in value to meat among the protein foods. 
It is usually easier of digestion and contains fewer extrac- 
tives. This renders it a better food than meat for people 
taking little exercise. It has a high content of gelatin, which 
is lost if the fish is boiled. Therefore, it is better to cook it 
by means of dry heat. 
Selection.—Its freshness is the most important quality 
to be considered. The following points indicate freshness: 
firmness of flesh; brightness of eye; redness of gills; absence 
of unpleasant odor. 
To Prepare Fish for Cooking. —1. Even if cleaned well at 
the market, it should be wiped off thoroughly, both inside 
and out. 
2. If the fish has not been scaled, scales are to be removed 
by working a knife over the fish, beginning at the tail and 
scaling toward the head. 
3. If the fish is to be cooked whole the head and tail may 
be left on. 
4. To remove the skin from a fish, slit the skin along the 
entire length of the backbone. Remove the fins. Then 
loosen the skin carefully with a small knife, working from 
the backbone, around one side at a time. 
5. To remove the bones from a fish: after the skin is 
removed, begin at the tail and separate the flesh from the 
backbone on each side. Follow the ribs and work carefully 
toward the head. The entire backbone and ribs will come 
out together. METHODS OF COOKING 
135 
Methods of Cooking.—Broiling and baking are the most 
desirable methods of cooking fish. 
Large fish may be planked or stuffed whole. Small fish 
are best broiled or sauted. 
Clean a 4-pound haddock; sprinkle with salt inside and 
out; stuff and sew. Cut diagonal gashes on each side of the 
backbone and insert narrow strips of fat salt pork or bacon. 
Shape with skewers in the form of a letter S. Place on 
greased fish-sheet or on strips of cotton cloth in a dripping 
pan; sprinkle with salt and pepper. Bake for about one 
hour in hot oven, basting every ten minutes. Serve with 
drawn butter, egg, or Hollandaise sauce. 
Baked Haddock with Stuffing. 
Fisii Stuffing. 
\ cup of cracker crumbs; cup of stale bread crumbs; \ 
teaspoonful of salt; few drops onion juice; \ cup of melted 
butter; \ cup of hot water; | teaspoonful of pepper. 
Mix in order given. 
Clean the fish and cut in a long or short fillet. A fillet is a 
piece of fish freed from skin and bones. Roll if long and 
fasten with small wooden skewers or toothpicks. Sprinkle 
the fillet with salt and pepper; dip in egg and bread crumbs; 
saute and drain on brown paper. Serve with sauce tartar. 
Fried Fillet of Halibut. 
Pigs in Blankets. 
Season large oysters with salt and pepper; roll each tightly 
in a slice of bacon; fasten with toothpicks. Saute in hot 
omelet pan until the bacon is clear. Serve on triangles of 
toast with sauce, brown or tomato. 136 
FISH 
Planked White Fish. 
Shad or white fish are the two common fish planked. 
Clean and split a 3-pound shad; put skin side down on a 
plank one inch thick and a little wider than the fish. Sprinkle 
with salt and pepper; brush with butter. Bake twenty-five 
minutes in a hot oven. Remove from the oven, spread with 
parsley and lemon and serve fish on plank. Blanked shad 
can be cooked in a gas range, having the flame over fish, or, 
in other words, broiled. Planked white fish of the Great 
Lakes has a high reputation. 
Garnishes. 
Lemon, parsley, tomato, tart sauces, hard-cooked eggs, 
cubed vegetables, water-cress, capers, nasturtiums, toast, 
shredded lettuce, potato roses, potato riced, potato balls 
and radishes. 
Horseradish Sauce. 
4 tablespoonfuls of horseradish; 1 teaspoonful of powdered 
sugar; § teaspoonful of salt; | cup of hot cream or white 
sauce; 4 tablespoonfuls of bread crumbs; 2 tablespoonfuls of 
vinegar; \ teaspoonful of mustard (smoothed in water). 
Mix all the ingredients excepting the cream or white sauce. 
Cook in the top of a double boiler for five minutes. Just 
before serving add the cream or the white sauce. 
Tartar Sauce. 
1 teaspoonful of lemon juice; 1 tablespoonful of Worcester- 
shire sauce; 2 tablespoonfuls of butter; j teaspoonful of salt; 
1 tablespoonful of vinegar. 
Heat these all together in a bowl over hot water. Brown 
some butter in a frying pan and strain it into the mixture. CHAPTER XXIV. 
POULTRY. 
Poultry is the name given to all domestic birds used for 
food. This term includes: chicken, fowl, turkey, duck and 
goose. Chicken is the only one used to any extent in the 
diet of the sick. 
Selection.—Poultry one year old, or younger, is called 
chicken; over one year, fowl. Chickens weighing about one 
and one-half pounds are broilers. Young chickens have a 
smooth skin, soft feet, a large number of pin feathers, and 
the breast bone cartilage is soft and flexible. Fowl have 
scaly feet, long hairs, rigid breast bones and much fat around 
the internal organs. 
Digestibility.—The muscle fiber or flesh of poultry con- 
tains little fat. The fibers are also shorter than the fibers of 
mutton and beef. This makes them tender and easily 
digested. The white meat of chicken contains less fat and 
less connective tissue than the dark meat, and so it is more 
easily digested. 
Preparation. —1. Poultry should be dressed as soon as 
killed; the feathers come off more easily at that time. 
2. The pin feathers may be removed with a sharp knife. 
3. Singe the hairs, if any, by holding over a burning paper. 
4. Cut off the head and feet. 
5. Turn down the skin of the neck and cut off the neck 
close to the body; remove the crop and windpipe from the 
end of the neck. 
6. Remove the tendons in the legs, one at a time, being 
careful not to tear the flesh. 138 
POULTRY 
7. Remove the oil bag from the tail. 
8. Remove the internal organs carefully, being careful 
not to break the gall-bladder, which is attached to the liver 
and must be cut away without breaking. The lungs and 
kidneys lie in the hollow of the backbone and must be 
removed. Save the liver, the gizzard and the heart; these 
are called giblets, and are used in making dressing or gravy. 
Throw everything else away. 
9. When everything has been removed, wash the bird 
carefully inside and out and wipe dry with a clean cloth. 
To Prepare Giblets for Cooking. —1. Press the heart to 
extract the blood and cut it open. 
2. Remove the gall-bladder carefully from the liver. 
3. Cut through the thick muscles of the gizzard and peel 
them off slowly without breaking through the inside lining. 
4. Put them into cold salted water until ready for use. 
5. When ready to cook, put the heart and the gizzard into 
cold water; heat quickly and cook at the simmering point 
until almost tender. Add the liver and cook until the giblets 
are tender. The liver does not require long cooking. 
To Truss a Fowl. —1. Draw the legs close to the body and 
either skewer them to or tie them to the tail. 
2. Put another skewer through the wings and breast. 
To Cut a Fowl for Frying or Stewing. —1. Cut off the legs. 
Separate them at the joint between the drumstick and the 
second joint. 
2. Cut off the wings and remove the tip of each. 
3. Separate the wishbone with the meat on it from the 
breast. 
4. Cut through the ribs on each side and separate the 
breast from the back. Cut through the breast in the center 
lengthwise and then the back through the center crosswise. 
5. There should be 12 pieces. BROILED CHICKEN 
139 
Roast Chicken. 
Put a 4-pound bird on the rack in a roaster, ltub its 
surface with salt and spread upon the breast and legs 3 table- 
spoonfuls of butter creamed with 2 tablespoonfuls of flour. 
Roast in a hot oven, basting every ten minutes, until done. 
Use 2 tablespoonfuls of butter, melted in \ cup of hot water, 
for basting until enough fat comes out into the pan. Turn 
the chicken frequently so that it will brown evenly on all 
sides. When the breast meat is tender the chicken is done. 
This takes about one and one-half hours. 
Stuffing. 
2 cups of bread crumbs; 2 tablespoonfuls of parsley (cut 
fine); 2 tablespoonfuls of celery (cut fine); 1 tablespoonful of 
onion (cut fine); | cup of hot water; 2 tablespoonfuls of 
melted butter; \ teaspoonful of salt; | teaspoonful of pepper; 
1 egg. 
Add seasonings to the bread crumbs. Then add the melted 
butter, hot water and egg, well-beaten. 
Oyster Dressing. 
Add 1 pint chopped oysters, cleaned and drained, to above 
recipe. 
Broiled Chicken. 
Chicken for broiling should not weigh over 1| pounds. 
Split the broiler down the back. Break the joints; remove 
breast bone; clean and wipe well with a dry cloth. Season 
with salt and pepper and rub well with creamed butter. Put 
into hot broiler and broil for twenty minutes. Garnish with 
parsley and slices of lemon. 140 
POULTRY 
Squabs. 
Singe the birds and make an incision, the length of the 
bird, down the backbone. Remove the contents and cut 
out small rib bones; cut through tendons at joints. Wash 
well and season. Spread the birds flat open on wire broiler 
and broil for ten minutes, turning four times. Garnish with 
parsley. 
Mock Fried. 
Use a spring chicken or capon. Parboil or steam until 
tender, then season; roll in flour or bread crumbs and saute 
until tender. 
Chicken a la Maryland. 
Cut in pieces; dust with salt, pepper and flour and sprinkle 
with lemon juice. Sprinkle with sliced onion, broken bay 
leaf and clover. Put some in the bottom of the pan also. 
Spread the chicken with butter or cover with thin slices of 
salt pork or bacon, held by toothpicks. Cover the pan 
tightly and cook for half an hour in a very hot oven. Cook 
the giblets separately in water and when soft, season. Mash 
and spread on toast. If the toast is hard, pour a little strained 
liquid from the giblets over it. Serve the chicken on these 
slices, garnish with parsley, serve with sauce made from the 
liquid in the pan and the giblet water. Season with onion, 
Worcestershire sauce or tomato, or a highly-seasoned tomato 
sauce. 
Jellied Chicken. 
Clean and cut up a 4-pound fowl. Cover with boiling 
water. Cook slowly until the meat falls from the bones, 
adding 1 teaspoonful of salt when half-cooked. Remove the 
meat from the bones. Pick the meat apart and mix the light 
and the dark, or use only the light if desired. Remove fat CHICKEN BROTH 
141 
from the chicken liquor; season it highly with salt, pepper 
and lemon juice. Cook slowly to reduce the broth to 
about one cupful. Butter a mold and pack the meat in 
solidly. Turn in the seasoned broth. Set it aside to cool. 
When ready to serve, dip the mold into warm water and 
turn out carefully. The chicken may be molded in individual 
molds and used cold in place of meat or salad. In hot 
weather it may be necessary to add 1 teaspoonful of gelatin 
soaked in 1 tablespoonful of cold water to be sure the chicken 
loaf will be stiff enough to slice. 
Chicken Broth. 
One medium sized fowl; 2 quarts of water. 
Cut lip the fowl as for stewing. Add the water, salt, white 
pepper, and, if desired, a little chopped onion or celery or 
both. Cook slowly for about five hours. Remove the meat 
and let the broth cool. When cold remove the extra fat. 
Put into glass jars and keep in a cool place until ready to use. 
If stock is not to be used at once, the fat may be left on. 
This makes an air-tight covering and helps to keep the stock 
fresh. CHAPTER XXV. 
MODIFIED RECIPES FOR CASES REQUIRING 
SPECIAL DIETARY CONSIDERATIONS. 
Modification of Recipes.—Rather than change the recipe 
until the product has lost its identity, it is preferable to 
modify the menu and eliminate such foodstuffs as are 
undesirable. Special diet cookery requires individualizing 
and rearranging of menus to satisfy the diet requirements 
of the various cases. 
For certain conditions such as diabetes, an effort has 
been made to contribute variety to the necessarily limited 
diet by the modification of recipes. An effort should be 
made to select food materials which are not dangerous to the 
patient and build up a combination of foods that represents 
as nearly as possible a normal meal. This requires ingenuity 
on the part of the nurse. 
Diabetic Cookery.—The problem in cooking for the diabetic 
is to keep within the individual’s carbohydrate limit and 
still to supply sufficient bulk of food so that the hunger will 
be satisfied. Such materials as bran, cellulose or agar-agar 
are valuable in that they are not absorbed and provide the 
diet with bulky material. 
Materials can be selected for diabetic cookery that have 
no food value as mineral oil for fats and agar for eggs, to bind 
other foodstuffs and coffee as a flavoring agent. It is possible 
to train a patient’s taste away from sugar. If there is too 
great a craving for sweets, saccharin can be substituted for 
sugar, 1 grain being sufficient to sweeten 1 quart of food. DIABETIC COOKERY 
143 
Soups. 
Any meat soup may be used, or unthickened vegetable 
cream soups. 
Cream of Asparagus Soup.1 
(P. 25, F. 164, C. 26.) 
cups asparagus puree; \ teaspoonful of salt; § cup of 
water; 1 pint of cream. 
Add the puree and water to scalded cream. Stir well before 
serving, as the asparagus is lighter than the liquid. 
Fig. 4.—The standard graduate. 
Fig. 5.—The gram scale. 
Cream of Celery Soup. 
(P. 24, F. 1G4, C. 25.) 
2 cups of diced celery; 1 pint of water; \ teaspoonful of 
salt; 1 pint of cream. 
Cook celery until tender. Add hot water and cream. 
1 The food value of these recipes has been calculated in grams- 144 
SPECIAL DIETARY CONSIDERATIONS 
Vegetables. 
Select vegetables from the 5 to 10 per cent carbohydrate 
group whenever possible. 
Brussels Sprouts. 
Pick over; remove any wilted leaves and soak in cold 
water twenty minutes. Cook in boiling salted water twenty 
minutes. Drain and serve with melted butter. 
Cauliflower. 
Cauliflower is somewhat similar to Brussels sprouts. 
Remove the leaves, cut off the stalks and soak twenty 
minutes, head down, in cold water to cover. Cook, head up, 
in boiling salted water for twenty minutes. Drain and serve 
with Hollandaise sauce. 
Boiled Cucumber. 
Old cucumbers may be pared, cut in dice, cooked until 
tender in salted water. Mash and season with butter, salt 
and pepper. 
Mushrooms. 
Mushrooms may be sauted in butter, or the cap may be 
stuffed with parsley and onion, chopped fine, before sauteing. 
Dandelions. 
Wash well, remove roots. Cook until tender in boiling 
salted water. Allow 2 quarts of water to each peck of greens. 
Season with butter, salt, pepper and vinegar. DIABETIC COOKERY 
145 
Scalloped Egg-plant. 
(P. 14, F. 22, C. 5.5.) 
Pare the egg-plant (400 grams), cut into cubes and cook in 
boiling water until tender. Cook 2 tablespoonfuls of butter 
with \ onion until brown, add 1 tablespoonful of chopped 
parsley and the egg-plant. Turn into buttered baker and 
bake for twyenty minutes. 
Asparagus Loaf. 
1 cup of asparagus tips; § cup of cream; 3 eggs. 
Cut asparagus into 1-inch lengths. Mix with eggs and 
cream. Bake in custard cups like custard. This will make 
about six servings. 
(P. 29, F. 70, C. 11.) 
Stuffed Tomatoes. 
(P. 25, F. 51, C. 53.) 
Wipe and remove slices from stem ends of 6 medium-sized 
tomatoes. Take out seeds and pulp; sprinkle inside with 
salt and stand them inverted for one hour. Cook for five 
minutes 2 tablespoonfuls of butter and 1 tablespoonful of 
onion. Add \ cupful of chopped cold chicken, \ cup of bran. 
Cook for five minutes. Add 1 egg, slightly beaten and refill 
tomatoes. Bake for twenty minutes. 
Green Peppers. 
(P. 20, F. 36, C. 23.) 
2 peppers; 1 tablespoonful of eheese; 2 tablespoonfuls of 
cream; 1 egg; 1 tablespoonful of chopped pepper. 
Cut a slice from the blossom end of the pepper, Remove 146 
SPECIAL DIETARY CONSIDERATIONS 
all seeds. Parboil for ten minutes. Drain. Cut cheese fine, 
add to beaten egg, chopped pepper and cream. Before 
filling, stand the peppers in muffin tins or ramequins. Bake 
in a moderate oven for twenty minutes. Any meats may be 
used. Variety may be provided in their preparation. 
Mosquitoes. 
(P. 39, F. 136, C. 7.) 
6 or 1 box sardines in mustard; 1 lemon; 6 slices of bacon. 
Remove bones and mash fine with the juice of 1 lemon. 
Sprinkle thickly on slices of bacon. Roll up and fasten each 
with a toothpick. Brown in a hot pan. Butter bran crackers 
and sprinkle with grated cheese. Heat in the oven and serve 
a mosquito on each. 
Baked Cod. 
Lay slice of cod in a buttered baking pan. Season with 
salt and pepper. Place 1 slice of tomato and 1 large mush- 
room on each slice of fish. Add 1 teaspoonful of chopped 
onion. Dot with butter and squeeze lemon juice over all. 
Bake in a moderate oven for twenty minutes. 
(P. 26, F. 13, C. 24.) 
Minced Meat Francais. 
(P. 47, F. 100, C. 15.) 
Equal parts of any cold meat and 1 green tomato. Chop 
fine, season with salt, pepper and 1 teaspoonful of chopped 
onion. Mix 2 eggs with 1 cupful of cream. Put 1 table- 
spoonful of butter in a hot pan. Cook the tomatoes until 
nearly done and add the onion and meat. Then turn the 
cream and eggs over all and cook for five minutes. DESSERTS 
147 
Any of the salad vegetables may be used with French or 
Mayonnaise dressing. 
Springtime Salad. 
(P. 39, F. 12, C. 11.) 
2 tablespoonfuls of gelatin; J cup of cold water; § cup of 
vinegar; grain of saccharin; 1 teaspoonful of salt; 2 cups 
of boiling water; | cup of celery; \ white hard-cooked egg; 
| cup of asparagus tips; J cup of chicken cut fine. 
Dissolve gelatin in cold water; add boiling water, add 
acid and salt. When it is chilled and thick, add the remain- 
ing ingredients. Serve with Mayonnaise dressing. 
Stuffed Celery. 
1. Fill celery stalks with Springtime Salad mixture before 
it becomes firm. Chill and serve with French dressing. 
2. Fill celery stalks with cream cheese. 
3. Fill celery stalks with cream cheese, Mayonnaise and 
chopped pickle. 
DESSERTS. 
Gelatin, cream, milk, eggs and agar-agar form the founda- 
tion of many attractive desserts. These may be served with 
whipped cream and flavored with coffee or with the juice of 
the fruits having a low carbohydrate content. 
Snow Pudding. 
(P. 20, F. 0, C. 3.) 
1 tablespoonful of gelatin; \ cup of cold water; \ cup of 
lemon juice; 1 cup of boiling water; 1 grain of saccharin; 
whites of 3 eggs. 148 
SPECIAL DIETARY CONSIDERATIONS 
Soak gelatin in cold water; dissolve in boiling water; add 
sugar and lemon juice. Chill until quite thick and then beat 
to a froth. Add whites of eggs, beaten stiff, and continue 
beating until stiff enough to hold its shape. Pile in serving 
dish and pour boiled custard over it. 
Lemon Jelly. 
(P. 10, F. 0, C. 3.) 
2 tablespoonfuls of gelatin; \ cup of cold water; 2| cups 
of boiling water; 1 grain of saccharin; \ cup of lemon juice. 
Soak gelatin in cold water; dissolve in boiling water; add 
remaining ingredients. Strain, mold and chill. 
Coffee Jelly. 
(P. 31, F. 19, C. 24.) 
2 tablespoonfuls of gelatin; \ cup of cold water; 2 cups of 
hot milk; 1 cup of hot coffee; 1 grain of saccharin. 
Combine as lemon jelly. Serve with whipped cream. 
Junket. 
(P. 31, F. 38, C. 49.) 
1 quart of milk; 1 Junket tablet; 1 tablespoonful of cold 
water. 
Crush Junket tablet. Heat milk until warm. Add Junket 
dissolved in cold water. Keep in warm place until firm. 
Chill. Serve with whipped cream. 
Baked Custard. 
(P. 72, F. 69, C. 49.) 
1 quart of milk; § grain of saccharin; G eggs; j teaspoonful 
of salt. 
Beat the eggs and stir in dry ingredients; then the hot DESSERTS 
149 
milk. P our into buttered molds. Set in a pan of hot water 
and bake in a moderate oven for twenty minutes. 
Coffee Ice-cream. 
(P. 52, F. 43, C. 48.) 
1 quart of cream; cup of milk; \ tablespoonful of coffee 
infusion; j grain of saccharin; \ teaspoonful of salt; yolk 
of 1 egg. 
Scald the milk with coffee; add saccharin; mix the egg 
yolk slightly and salt. Combine the mixtures. Cook in top 
of the double boiler until thick. Add 1 cup of cream and 
allow to cool. Add remaining cream and freeze. 
Mousse. 
Beat heavy cream until stiff, flavor with coffee, nut meats 
or orange. Sweeten with saccharin; add a little salt and 
pour into the mold. Place mold in salt and ice, using 2 parts 
of ice to 1 part of salt, and allow to stand three hours. 
Orange Agar Jelly. 
(P. 1.5, F. .25, C. 21.) 
One teaspoonful of agar dissolved in 4 teaspoonfuls of cold 
water. Add f cupful of boiling orange juice. 
Coffee Agar Jelly. 
(P. 3, F. 13, C. 2.) 
One teaspoonful of agar dissolved in 4 teaspoonfuls of cold 
water. Add f cup of boiling water and 2 tablespoonfuls of 
chopped nut meats. Serve with whipped cream. 150 
SPECIAL DIETARY CONSIDERATIONS 
Cheese Rarebit. 
(P. 13, F. 21, C. 6.) 
1 tablespoonful of butter; \ teaspoonful of salt; cayenne; 
1 egg; \ tablespoonful of cheese cut in pieces; \ teaspoonful 
of mustard; \ cup of milk. 
Put the butter in a double boiler; when melted add cheese 
and seasonings and milk. Stir constantly. Add slightly 
beaten egg when cheese is smooth. 
Cellu Bran Muffins. 
80 grams of Cellu flour; 50 grams of dry washed bran; 10 
grams of baking powder; hot water; 10 grams of India gum; 
4 tablespoonfuls of mineral oil; salt. 
Mix the dry ingredients thoroughly. Add the oil and 
saccharin dissolved in a small amount of water. Then add 
the hot water, using sufficient to make a mixture which can 
be easily molded. Place in muffin tins, greased with mineral 
oil or petroleum jelly. Bake in a very slow oven, increasing 
heat to brown the muffins. These muffins have practically 
no food value. 
Cellu Bran Crackers. 
| cup of Cellu flour; 1 cup of dry washed bran; \ teaspoonful 
of salt; \ grain saccharin; 1 tablespoonful of India gum; 1 
teaspoonful of baking powder; 3 tablespoonfuls of mineral 
oil; hot water. 
Makes 12 crackers, about 4 inches by 4 inches and | of an 
inch thick, resembling Graham crackers. 
Mix all the dry ingredients. Add the mineral oil and 
saccharin dissolved in a small amount of water. Then add 
sufficient hot water to make a soft dough. Spread on a 
baking sheet or in flat baking pans and cut into 12 wafers. DIABETIC BRAN MUFFINS 
151 
Bake in a slow oven until dry. These crackers have prac- 
tically no food value. 
Bran Crackers. 
(P. 6, F. 5, C. 0.) 
4 cups of washed dry bran; \ cup of water; 1 teaspoonful 
of salt; 1 egg; \ teaspoonful of baking powder. 
Combine and flatten mixture in greased pan to \ its thick- 
ness. Bake in hot oven. 
Bran and Agar Cakes. 
(P. 13, F. 10, C. 0.) 
2 cups of wheat bran; \ teaspoonful of salt; 1 tablespoonful 
(10 grams) of agar-agar; 8 ounces of water; \ grain saccharin; 
2 eggs. 
Tie the bran in cheesecloth and soak for one hour. Squeeze 
out water and wring dry. Heat water with agar-agar until 
it is smooth. Stir while heating. Add this to the washed 
bran, salt and saccharin. Break the eggs and add without 
beating. Mix well. Take up by level tablespoonfuls and 
drop on well-buttered baking sheet. Bake for twenty-five 
minutes in a moderate oven. These are valuable cakes to 
use for those suffering with constipation. Two can be 
eaten at each meal, spread generously with butter. 
Diabetic Bran Muffins. 
Bran, 1 cup; eggs, 2; salt, \ teaspoonful. 
Wash bran thoroughly in a fine strainer until all starch 
is removed and water is clear. Wring thoroughly in a dry 
cloth. 
(P. 12, P. 10.) 152 
SPECIAL DIETARY CONSIDERATIONS 
Mix egg yolks, salt and bran very carefully. Beat egg 
whites stiff and fold into the mixture. Divide into G muffins 
and bake in iron muffin pans, buttered with liquid petrolatum, 
for twenty minutes in a slow oven. 
Bran Muffins, No. 1. 
(P. 27, F. 16, C. 11.) 
Bran, 8 cups; Cellu Hour, 2 tablespoonfuls; agar-agar, 3 
tablespoonfuls; water, 1| cups; sour milk, 1 cup; soda, 1 level 
teaspoonful; saccharin, grain; salt, 1 teaspoonful; eggs, 3. 
Wash bran. Add Cellu flour. Dissolve agar in water. 
When thoroughly dissolved, add sour milk and saccharin. 
Add soda to agar and milk and beat. Add bran. Add 
unbeaten eggs last. 
Bran Muffins, No. 2. 
Bran, 8 cups; agar-agar, G tablespoonfuls; water, \\ cups; 
sour milk, 1 cup; soda, 1 teaspoonful; saccharin, 1| grain; 
salt, 1 teaspoonful (scant); eggs, 3. 
Proceed as above recipe. 
(P. 27, F. 16, C. 11.) 
Bran Pancakes. 
(P. 8, F. 20, C. 2.) 
1 egg beaten thoroughly; 3 tablespoonfuls of bran (washed); 
teaspoonful of salt; \ teaspoonful of baking powder; 3 
tablespoonfuls of cream. 
Beat eggs thoroughly. Add salt, baking powder and 
cream. Wash bran thoroughly and add to other ingredients. 
Bake on griddle. VEGETABLE SOUP FOR NEPHRITIC PATIENTS 
153 
Thrice-cooked Vegetables. 
Prepare and cut vegetables; then cover with cold water 
and bring to the boiling point; boil until tender. Drain off 
the water. Add more water and boil again for twenty 
minutes. Repeat this and salt the last time. Drain and 
serve with cream or butter, as desired. This method of 
preparation has been found very satisfactory for spinach, 
carrots, celery and beets, and often makes it possible for the 
person to use these vegetables in greater quantity than 
would otherwise be permissible. The vegetables listed 
retain their flavor and the spinach and carrots retain their 
color as well. They are supposed to have little or no food 
value. 
Vegetable Soup for Nephritic Patients.1 
(P. 14, F. 65, C. 96.) 
Carrots, -3 cup; turnips, -3 cup; celery, | cup; potato, 1| 
cups; onion, | cup; water, 1 quart; butter, 5 tablespoonfuls; 
parsley, finely chopped, § tablespoonful. 
Wash, prepare and dice carrots, turnips, celery and potato. 
Cut onion in thin slices. Mix vegetables (except potatoes) 
and cook ten minutes in 4 tablespoonfuls of butter. Stir 
constantly. Add potatoes, cover and cook two minutes. 
Add water and boil until vegetables are soft. Add remaining 
butter and parsley. 
BIBLIOGRAPHY. 
Joslin, E. P.: Diabetic Manual (Lea & Febiger). 
Roberts, Lydia J., and Miller, Elizabeth: Home-made Soy Bean Meal, 
Jour. Home Economics, February, 1918, No. 2, 10, 64-70. 
Wardall, Ruth A.: Vegetable Foods for the Diabetic, Jour. Am. Med. 
Assn., December 1, 1917, No. 22, 69, 1859. 
Hill and Eckman: Starvation (Allen) Treatment of Diabetics (W. M 
Leonard). 
1 Vail, Katharine R.: University Hospital, University of California. CHAPTER XXVI. 
DIET FOR TIIE VARIOUS PERIODS OF LIFE. 
The life of the individual may be divided into five periods: 
infancy, childhood, adolescence, maturity and old age. 
Each of these periods has its dietetic needs. The caloric 
need is relatively higher in infancy than at any other period, 
because it is the period of most rapid growth. The feeding 
is an important factor in infancy. The mother’s milk is 
unquestionably the best food for the baby, and for a number 
of reasons: 
1. The composition of human milk is perfectly balanced 
and cannot be perfectly imitated. 
2. The curd of the human milk as it digests is softer and 
more flocculent than that of other milk. 
3. Breast milk contains vitamins and other metabolic 
principles which are not found in substitutes. 
4. It contains immune bodies which protect the baby, 
breast-fed babies having greater resistance and not being as 
susceptible to disease as those artificially fed. 
The following procedures for infant-and child-feeding1 are 
recommended: 
PREPARATION OF INFANT FEEDINGS. 
Before preparation of feedings: 
1. Read the doctor’s orders. 
2. Scrub the hands well. 
1 The author is indebted to the Clinic in Pediatrics of the University 
Hospital for advice and assistance in formulating these procedures. PREPARATION OF INFANT FEEDINGS 
155 
3. Wear a clean gown. 
4. Wear mask over mouth and nose in case of upper 
respiratory infection. 
5. Use clean towels. 
Equipment for Preparation of Feedings.—Sterile towels; 
sterile forceps; sterile water; sterile cotton squares (4 inches 
square, to cover milk bottles); sterile absorbent cotton (2d 
grade—for plugs in nursing bottles); elastic bands; string 
tags to label bottles; sterile nursing bottles with racks; 
sterile milk bottles; scales and weights; paper napkins; 
medicine glass; aluminum saucepans; wooden stirring spoons; 
1 knife; 1 fork; 1 teaspoon; 1 tablespoon; wire strainer; 
funnel; 2 graduates (1000 cc and 1500 cc); dairy thermometer; 
Dover egg-beater. 
Materials for Food Preparation. — Sugars.—Cane sugar; 
lactose; dextri-maltose; karo syrup solution; wheat flour; 
barley water; whole milk. 
All utensils used in the preparation of feedings should be 
separately stored and used for this purpose alone. Dish 
towels should be reserved for this purpose only, and these 
should be washed daily by the nurse who prepares the 
feedings. 
The utensils used to make feedings are to be boiled ten 
minutes and placed on a sterile towel ready for use. 
All milk, before and after its preparation, is to be kept on 
ice; bottles or any other containers of milk must not be left 
for any length of time uncovered. 
After a formula is prepared the best method is to put the 
amount ordered for each feeding into a separate nursing 
bottle. That is, if the baby’s order is for 120 cc at each of 
five feedings, put 120 cc of the prepared food in each of five 
nursing bottles. It is then ready for immediate use. Plug 
each bottle with cotton and keep it on ice, 156 
DIET FOR THE VARIOUS PERIODS OF LIFE 
If there are not enough nursing bottles available to do this, 
the entire quantity for feedings may be put into a quart milk 
bottle, which is to be covered and placed on ice. Then the 
desired amount for each feeding may be poured out into a 
sterile nursing bottle and heated for use. Never heat the 
whole quantity prepared in the quart bottle. Heat only 
the amount required for each feeding in the small nursing 
bottle. 
A nipple should have three small holes, so that when the 
bottle is inverted the milk will just drip out slowiy. A No. 
10 sewing needle heated red-hot over a flame makes holes 
of the proper size for ordinary use. Stick the blunt end of the 
needle into a cork; it can then be heated and handled with 
ease. 
Very thick milk mixtures, such as protein milk or lactic 
acid milk, require larger holes in the nipples. Occasionally 
a babe who nurses very slowly will also require a nipple with 
larger holes. 
A child should spend at least ten minutes, and not over 
twenty minutes, in taking an ordinary milk preparation. 
He should lie on his side or may be held in the nurse’s arms 
while feeding. The bottle must be tilted, so that the milk 
comes above the neck of the bottle or the babe will nurse in 
air. Never, under any conditions, prop the bottle and leave 
the babe alone with it. 
It is well to stop the feeding two or three times and hold 
the babe upright, gently patting the back to help him regur- 
gitate gas. This prevents vomiting. 
After use, the bottle and nipple are to be washed in cold 
the nipple is then to be boiled for two minutes and 
placed in a jar of sterile boric acid solution or and is 
ready for use at the next feeding. The bottle is to be boiled 
and plugged with sterile cotton, ready for its succeeding use. PREPARATION OF INFANT FEEDINGS 
157 
To heat milk to feed a babe, place the bottle containing 
the exact amount for one feeding in a pan of water at 105° F. 
for five minutes. Do not remove the cotton plug from the 
bottle or put the nipple on the bottle until it is ready for the 
baby’s feeding. 
The nurse who prepares feedings is responsible for the 
milk refrigerator. She must clean it well every day. Twice 
a week the ice and ice tray must be removed for more thor- 
ough scrubbing, and the drain must be flushed with sal soda. 
As soon as the milk is delivered in the morning the bottles 
must be washed and put on ice until time to prepare feedings. 
After the 2 p.m. feeding each day, if any prepared food 
remains unused it is to be thrown away and fresh prepara- 
tions used for the 6 p.m. feeding. 
Milk Mixtures in Common Use.—Malt Soup.—A. To a few 
tablespoons of milk add 5 level tablespoonfuls of wheat 
flour and rub to a thick paste. Make up to 11 ounces with 
whole milk by adding the milk slowly, stirring constantly, 
and putting the mixture through a strainer if there are any 
lumps in it. 
B. Dissolve 4 tablespoonfuls of malt soup extract in 22 
ounces of warm water. 
C. Mix A and B and boil for three minutes, stirring con- 
stantly. Strain, bottle and keep on ice. 
Five Per Cent Oatmeal Water— Add 15 grams (| ounce or 
2 rounded tablespoon fills) of dry uncooked oatmeal to 600 cc 
(20 ounces) of water. Add salt, 1 teaspoonful to the quart. 
Boil down to one-half the quantity. This takes from one 
and a quarter hours to one and a half hours. Strain, bottle 
and keep on ice. 
Buttermilk' Mixture— To a few tablespoonfuls of buttermilk 
add 2 level tablespoonfuls of flour to make a thick paste; stir 
well to remove lumps. Make up to 1 quart with buttermilk. 158 
DIET FOR THE VARIOUS PERIODS OF LIFE 
A. Bring to the boiling point; remove from fire for five 
minutes. 
B. Bring to the boiling point again; remove from fire for 
five minutes. 
C. Add 4 level tablespoonfuls of eane sugar and bring to 
the boiling point the third time. (A, B and C, take about 
twenty minutes.) 
Make up to 1 quart with water if any has boiled away. 
Bottle and keep on ice. 
Milk Mixtures.—Modified Milk: 
A. Sugar, kind and quantity ordered. 
B. Sterile water or cereal water as ordered. 
C. Milk in proportions ordered. 
Mix A, B and C well, boil three minutes, stirring con- 
stantly; bottle and keep on ice. 
Routine Nursery Formula Used to Complement Feeding of 
Newborn Babes.—I cow’s milk; f lactose solution, 10 per 
cent. 
Protein Milk, Albumin Milk, Eiweiss Milk, Casein Milk.— 
Heat 1000 cc of whole milk to 100° F. and add 8 cc essence 
of pepsin. Set it aside until it coagulates (about thirty 
minutes) and forms a firm curd. Cut in squares with a 
knife and let stand until the whey separates (about thirty 
minutes). Place a double thickness of gauze over a strainer, 
put the curd into it and let it drain for thirty minutes to one 
hour, or until the whey is all drained off. Usually 700 cc of the 
whey will be thus drained off. Do not stir the curd or 
squeeze it while it is draining, as this will toughen it. 
Put the remaining curd in a fine wire sieve and mash it 
through with a wooden spoon. A pint of sterile water 
and a pint of buttermilk are to be added while it is being 
put through the sieve. Put the whole mixture through the 
sieve three times or until the curd is finely divided. Beat PREPARATION OF INFANT FEEDINGS 
159 
for two minutes with a Dover egg-beater. The finished 
product should measure 1000 cc. 
If dextri-maltose is ordered in protein milk, add the 
necessary amount to the sterile water and heat it until the 
sugar dissolves before adding it to the curd. Do not heat 
protein milk over 100° F., and do not try to boil it. 
Lactic Acid Milk.—Symbols used in ordering lactic milk: 
S. L. M. = skim lactic acid milk or buttermilk. 
W. L. M. = whole lactic acid milk. 
Iv. S. = karo syrup—50 per cent solution. 
To prepare W. L. M.: Sterilize 900 cc of whole milk by 
boiling two minutes in a saucepan; place it in a sterile milk 
bottle, cover and let it stand until below 100° F. Then 
inoculate with Bulgarian bacilli, about 1 tablespoonful of 
culture to 1 quart of milk. Place bottle of milk in incubator, 
keeping at 100° F., for twelve hours, or until the milk coagu- 
lates. Remove and place it on ice until ready to prepare 
formula. S. L. M. is prepared in the same way when using 
skimmed milk in place of whole milk. 
To prepare karo syrup, mix equal parts of “blue label karo 
syrup” (brown syrup) and water and bring the mixture to 
the boiling point in order to sterilize it; place in sterile bottle 
and keep it on ice. 
To prepare lactic milk formula: Strain the lactic milk 
before using; mix with vTater and karo syrup solution 
in proportions ordered; bottle and keep it on ice. Do not 
boil lactic milk and do not heat over 100° F. 
Keep an extra bottle of S. L. M. in the refrigerator to use 
as a culture. The culture should be renewed every two or 
three weeks. 
Thick Cereal Mixture — Use farina, Pillsbury’s wheat 
cereal or cream of wheat. 
To make 15 per cent of cereal mixture, add 150 grams of 160 
DIET FOR THE VARIOUS PERIODS OF LIFE 
cereal and 1 teaspoonful of salt to 1000 cc of water.' Add 1 
teaspoonful of salt. Have the water actively boiling in the 
inside container of the double boiler, placed directly over 
the flame; sift 150 cc of dry cereal into the water slowly, 
stirring constantly and boiling directly over the flame for 
two minutes. Then place the inside part of the double 
boiler in the outside kettle, containing water, and cook the 
mixture over a low flame for one hour, stirring frequently. 
To Prepare lloos’ Albumin Milk.—Add 90 grams of Hoos’ 
albumin milk powder to 1000 cc of warm sterile water. 
Measure the water, pour it into a pan and place the powder 
on the surface of the water; beat it with a Dover egg-beater 
until well mixed. Do not place the powder in the pan first 
and pour the water on it, as it will not mix properly. After 
mixing, pour the milk through a fine wire sieve or strainer, 
rubbing it through with a wooden spoon. Add dextri-maltose 
in percentage ordered; dissolve the latter in 30 cc of the 
original 1000 cc of warm water before adding it to the whole. 
Bottle the mixture and keep it on ice until needed for use. 
DIETS FOR CHILDREN. 
Ages at Six Weeks to Two Months.—Orange juice strained; 
begin by giving 1 teaspoonful, diluted with equal parts of 
water, once a day, increasing it to 1 tablespoonful twice a 
day. 
At Three Months.—Cereal water added to feeding if babe 
is not breast-fed: Five per cent barley or oatmeal water. 
At Six Months.—Cereal. Begin with 1 teaspoonful once 
a day, gradually increasing to 2 tablespoonfuls twice a day. 
Cream of wheat; farina; Pillsbury wheat cereal. 
At Seven to Eight Months.—Add carrots or spinach to 
above; well cooked and strained. Begin with 1 teaspoonful DIETS FOR CHILDREN 
161 
once a day, gradually increasing to 4 tablespoonfuls once a 
day. 
Toast softened with water in which vegetables have been 
boiled. Add milk and vegetable soups. 
At Nine Months.—Add baked apple; apple sauce. 
At Ten to Twelve Months.—Whole milk can usually be 
given at this age. Diet should now consist of: 
Toast softened wTith wTater in which vegetables have been 
boiled; apple sauce; baked apple; orange juice. 
Cereals: Cream of wheat; farina; Pillsbury’s wheat cereal. 
Vegetables, strained: Carrots; spinach; string beans; peas; 
squash; creamed onions; cauliflower. 
At Twelve to Eighteen Months.—Scraped meats (at eighteen 
months): beef; lamb; mutton; liver; sweetbreads; crisp 
bacon. 
Vegetable soups. 
Vegetables, strained: spinach; carrots; string beans; peas; 
asparagus; onions; Swiss chard; squash; cauliflower; celery; 
tomatoes. 
Fruits: Apples; prunes; apricots; pears; plums; all the 
above to be stewed and strained. Baked apple; orange juice. 
Cereals: Farina; cream of wheat; barley; Ralston’s food; 
rice; oatmeal, strained. 
Desserts without raisins: Junket; bread pudding; tapioca, 
plain; baked custard; cornstarch, plain. 
Milk, 24 ounces in twenty-four hours. 
Number of Feedings.—Give 5 feedings until after weaning, 
nine months to ten months; 4 feedings after ten months; 3 
feedings after one year. 
Eighteen Months to Two Years.—Give all foods mentioned 
above with the addition of the following: butter on bread; 
bread without toasting; any cereal may be given; it is no 
longer necessary to strain cereals; baked potatoes. 162 
DIET FOR THE VARIOUS PERIODS OF LIFE 
Desserts: Sugar cookies; prune whip; apple tapioca; 
sponge cake; plain cornstarch. 
Two Years to Four Years.—Eggs; begin with a half egg 
once a week; gradually increase to a whole egg two or three 
times a week; all cooked fruits, none uncooked; all cereals 
unstrained; all vegetables above mentioned, including 
potatoes unstrained; minced and scraped meats above 
mentioned; cream soups. 
Diet List for Children from Four Years to Ten Years.— 
Milk, 16 to 24 ounces in twenty-four hours; butter; egg once 
daily. 
Meats: Chicken boiled, baked or broiled; lamb minced 
and roasted; beef minced, roasted; beefsteak broiled; 
mutton minced or roasted; bacon, crisp; sole, shad or trout, 
broiled or boiled; turkey minced, roasted. No fried or cold 
meats should be given. 
Breads: Toast dry or milk-toast; stale bread; zwieback; 
plain crackers; whole wheat bread; plain Educator crackers. 
Cereals: All cooked cereals; none uncooked. 
Cream soups of any kind. 
Vegetables: Fresh asparagus; string beans; peas; carrots; 
spinach; celery; Swiss chard; squash; lettuce; potatoes; lima 
beans; cauliflower; turnips; sweet potatoes; onions; tomatoes. 
Fruits: Raw fruits; oranges, including pulp; apples; grape- 
fruit; peaches. Berries or bananas should not be used 
uncooked. Fruits and very simple candies, such as sweet 
chocolate, should only be given after meals. 
Desserts without raisins: Junket; plain rice pudding; plain 
cornstarch pudding; baked custard; prune whip; ice-cream, 
plain, once a week; plain cake; cookies, sugar; ginger-snaps; 
tapioca pudding; apple tapioca pudding; bread pudding; 
gelatin puddings. 
Authorities to whom reference may be made for more DIETS FOR CHILDREN 
163 
detailed directions regarding infant-feeding are Ilolt, Grule 
and Julius Hess. 
The following table indicates the increase of weight during 
childhood: 
Age. 
Sex. 
Weight in 
pounds. 
Calories 
per kilo. 
Weight in 
kilos. 
Calories 
need. 
Birth .... 
Male 
7.55 
100 
3.40 
343 
Female 
7.16 
100 
3.25 
325 
6 months 
Male 
16.00 
85 
7.27 
617 
Female 
15.50 
85 
7.04 
598 
12 “ . . 
Male 
20.00 
86 
9.31 
744 
Female 
19.80 
86 
9.00 
720 
18 . . 
Male 
22.80 
75 
10.36 
777 
Female 
22.00 
75 
10.00 
750 
2 years 
Male 
26.50 
70 
12.04 
842 
Female 
25.50 
70 
11.59 
811 
3 “ ... 
Male 
31.20 
65 
14.18 
921 
Female 
30.00 
65 
13.63 
885 
4 “ ... 
Male 
35.00 
65 
15.90 
1033 
Female 
34.00 
65 
15.45 
1004 
5 “ ... 
Male 
41.20 
65 
18.72 
1216 
Female 
39.80 
65 
18.09 
1175 
6 “ ... 
Male 
45.10 
65 
20.50 
1332 
Female 
43.80 
65 
19.90 
1293 
7 “ ... 
Male 
49.50 
65 
22.50 
1462 
Female 
48.00 
65 
21.81 
1417 
8 “ ... 
Male 
54.50 
60 
24.77 
1486 
Female 
52.90 
60 
24.04 
1442 
9 “ ... 
Male 
60.00 
60 
27.27 
1636 
Female 
57.50 
60 
26.13 
1567 
10 “ ... 
Male 
66.60 
60 
30.27 
1816 
Female 
64.60 
60 
29.13 
1747 
11 “ ... 
Male 
72.40 
60 
32.90 
1974 
Female 
70.30 
60 
31.95 
1917 
12 years to maturity 
A. Period of structural activity . . 50 
B. Period of functional activity: 
Female 55 
Male 60 
Period of maturity 37-55 
Period of decline or old age . . . 34-40 
The characteristic feature of childhood is the gradual 
decline in the rate of growth. Meals in childhood should 
be regularly served, and should be simple in character. The 
child should be required to form good eating habits. Meals 
should pot be eaten in haste or carried from the table. No 164 
DIET FOR THE VARIOUS PERIODS OF LIFE 
dislikes of certain foods should be encouraged. Xo lunching 
should be allowed between meals. Simple sweets should be 
served at the table to satisfy the craving for such foods. This 
can be achieved with simple desserts and fruits, either dried 
or cooked; sponge cake, cookies or sweet chocolates given 
at the end of the meal. 
ADOLESCENCE. 
Adolescence marks the close of childhood. The demand 
for food is active as adolescence covers a period of both 
functional and structural activity. There is a tendency 
toward food idiosyncrasies and an abnormal appetite for 
sweets and protein foods, with little inclination toward fats. 
During this period the appetite is not always a safe guide 
and the meals should be carefully planned and nicely served. 
If the meals are regular and substantial, yet attractive, they 
may modify the excessive craving for sugars. It is well to 
provide a liberal, well-balanced diet, not neglecting the green 
vegetables, fresh root vegetables and fresh fruits. The 
amount of food required is an individual problem, depending 
upon the degree of functional activity. Tea and coffee 
should be restricted. Adolescence continues up to a variable 
age, between twenty to twenty-four years for the female and 
twenty-four to twenty-seven years for the male. 
MATURITY. 
The adult has a more rapid digestive rate and digestive 
power is greater than at other periods of life. The amount of 
food necessary to maintain nutrition is influenced by age, 
sex, extent of body surface, weight, occupation and climate. 
Digestion is more robust in the cold days of fall and to the 
end of winter, while a decline in digestive power occurs in OLD AGE 
165 
the spring. This calls for seasonable variations in the diet, 
making it easier of digestion during the hot weather. More 
substantial foods and those of higher energy production are 
required during the winter. 
A general rule to follow in planning the dietary of the 
normal adult is to allow 10 per cent of the total calories in 
protein, 30 per cent in fats and 60 per cent in carbohydrates. 
Six to 8 pints of water a day should be taken, half of which 
may be counted upon as contained in the foodstuffs. 
Old age decline begins at an age varying between sixty 
and seventy years. Structural changes occur in the body 
and functional activity should be less strenuous. The mus- 
cles lose tone and mass. The organs of digestion are apt to 
share in this degeneration, making it necessary to decrease 
the demands upon the digestive tract. The teeth may be 
lost and mastication therefore becomes difficult. Foods that 
are mechanically easy should be served. 
The diet should depend largely upon the activity and 
digestive ability of the individual. In most cases it should 
consist of simple, easily digested food containing a relatively 
small amount of protein. If there is difficulty in mastica- 
tion the food may be minced or ground. Protein may be 
supplied in the form of milk, eggs,* chicken, fish, roast or 
scraped beef. An abundance of water should be taken. 
The meals should be light but may be frequent, nourishment 
being given between meals and before retiring. 
OLD AGE. 
BIBLIOGRAPHY. 
Atwater: Bulletin No. 142, U. S. Department of Agriculture. 
Rose: Feeding the Family (Macmillan). 
Thompson: Practical Dietetics (Appleton). 
Hess, Julius: Principles and Practice of Infant-feeding (Davis). CHAPTER XXVII. 
DIETARY CONDITIONS OF THE SICK. 
There are certain general conditions which govern the 
dietetic treatment of the sick. 
1. The patient’s nutritive condition prior to the attack 
with particular reference to weight. Weight is an index to 
the nutrition of the individual. In determining caloric need, 
the normal weight is used. 
2. The nature of the attack, whether it is a chronic, con- 
tinuing or an acute and self-limited disorder. 
3. The intensity or virulence of the attack, the index to 
which is commonly the temperature chart. It is held that 
internal chemical changes are accelerated three times over 
with every 10° increase of temperature. 
4. The localization of the disturbance is a dietary con- 
sideration. 
5. The condition of the digestive tract is to be studied 
with reference to the patient’s digestive power. 
6. Conditions of elimination must be taken into account. 
The Tray.—In planning food for the sick, economy, except- 
ing among the very poor, should not be a prime consideration. 
Whatever will hasten recovery should be given, provided it 
complies with the doctor’s orders. The nurse has a better 
opportunity than the doctor to study the likes and dislikes 
of the patient. If the diet the doctor orders does not agree 
with or is disliked by the patient, the fact should be reported 
to the doctor for his direction of a change. While a knowl- 
edge of dietetics is necessary to enable one to substitute one 
food for another, in serious cases this knowledge should be 
directed by the physician’s instructions. PRECAUTIONS 
167 
Hospital diets may be classified as follows: 
Liquid diet. 
Semisolid diet. 
Light diet. 
General diet. 
Special 
diet. 
Milk 
Milk toast 
All items included 
Regular diet, 
Diabetic, 
Buttermilk 
Cream toast 
under semisolid 
excluding: 
cardiac, 
Eggnog 
Cereals (well- 
diet plus: 
Pork 
salt-free, 
Albumins 
cooked) 
Fruit (cooked) 
Corned beef 
etc. 
Orangeade 
Eggs (creamed 
Fruit (raw except 
Veal 
Lemonade 
or poached) 
bananas) 
Cabbage 
Broths 
Soups (strain 
Bread or toast 
Cake (except- 
Cocoa 
out all coarse 
Bacon 
ing sponge 
Sherbet 
vegetables) 
Green vegetables 
cake) 
Tea 
Custards 
(excepting cauli- 
Pastry 
Coffee 
Cornstarch 
flower, radishes, 
Hot breads 
bruit gelatin 
Fuit juices 
Ice-cream 
Junket 
Thin gruels 
pudding 
Rice 
Tapioca 
cabbage) 
Baked potato 
Vegetable salads 
White fish 
Baked or broiled 
halibut 
Small amount of 
white meat of 
chicken 
Scraped beef 
Creamed sweet- 
breads 
Fried foods 
Precautions.—The following details should be noted in 
serving food to the convalescent: 
1. Punctuality of meal service. Most people develop an 
unconscious habit in the matter of meals, and if they are 
delayed the appetite in the convalescent may be gone. 
2. Noise and odor in the preparation of food are to be 
avoided. 
3. Food selection is not to be discussed with the patient. 
If possible each tray should be a surprise, governed by a 
familiarity with the likes and dislikes of the patient. 
4. The patient’s interest in meals is usually exaggerated. 
The diversions of the sick-room are limited and the patient 168 
DIETARY CONDITIONS OF THE SICK 
is much affected by his immediate surroundings. For this 
reason the tray and its appearance are very important details. 
A carelessly prepared, unattractive tray may completely 
destroy the appetite of a refined or fastidious patient. 
5. If the patient can sit up for only a few hours, utilize 
this time for the serving of meals. 
6. If the diet is limited the patient will enjoy the service 
of meals in courses instead of the appearance of a full tray. 
7. Serve only small quantities of each kind of food. A 
second serving may be brought if desired and the danger of a 
loss of appetite will be avoided. 
8. Foods to be served hot must be hot, not lukewarm; 
foods to be served cold must be cold, but not iced. 
9. Do not fill glasses over two-thirds full. 
10. Serve the food in a form easy for the patient to handle 
and choose foods whose nutritive values are high in propor- 
tion to their bulk. 
11. If beverages are to be served alone, use a small tray 
or plate covered with a doily or small napkin. 
12. Do not allow food or dishes to stand for any length of 
time in the sick-room; remove them as soon as possible after 
the meal. If anything must remain for a short time it 
should be covered. 
To Prepare the Tray. —1. Cover the tray with a clean tray 
cloth. The cloth should be immaculate and free from creases 
or wrinkles. 
2. Use the most attractive silver and daintiest china and 
glass available. 
3. Use some simple decoration, as a single flower in a small 
vase. Even a bit of green is better than no decoration. 
4. The tray should not have a crowded appearance, but 
should include everything needed for the meal. TO PREPARE THE TRA1 
169 
Fig. 6.—Arrangement of tray: 1, plate; 2, knife (sharp edge toward 
plate); 3, spoons; 4, cup and saucer; 5, glass; 6, creamer; 7, sugar bowl; 
8, teapot; 9, forks (tines up); 10, napkin (closed edge toward fork); 11, 
bread and butter plate; 12, dessert dish; 13, vegetable dish; 14, salt and 
pepper; 15, salad plate. 
BIBLIOGRAPHY. 
Perry: Essentials of Dietetics for Nurses (Mosby). CHAPTER XXVIII. 
DIET IN DISEASE. 
Fever.—Acute and continued. 
Disorders of Metabolism: Diabetes; diseases of the liver; 
obesity; goiter; purin-free feeding. 
Gastro-intestinal Disorders: Gastritis; gastric ulcer; gas- 
tric atony; gastro-enteritis; mucous colitis; dysentery; con- 
stipation. 
Renal Disturbances: Acute nephritis; chronic nephritis. 
Cardiac Conditions: Decompensated heart; decompen- 
sated heart with edema. 
Miscellaneous Disorders: Anemia; hypertension; skin dis- 
eases. 
DIETETIC TREATMENT OF FEVERS. 
In self-limited, acute fevers of short duration, as in measles, 
mumps and scarlet fever, the diet is not important. A light 
diet may be used. Fluids should be forced. 
In fevers of long duration, as in typhoid, typhus and 
bronchopneumonia, the diet is an important factor. Nutri- 
tion must be maintained and easily digested foods must be 
chosen. A very high caloric diet may be used and inroads 
upon the body tissues prevented if the food is carefully 
selected and prepared. 
In typhoid the intestinal mucosa is damaged and coarse 
or unstrained food which may further break it down must 
be avoided. Liquid diet and soaked or strained foods are 
used until the temperature has remained normal for two 
days, and then unsoaked crackers and toast may be added. 
At the end of a week of normal temperature the more DIETETIC TREATMENT OF FEVERS 
171 
delicate meats are permitted, after which a gradual return 
to a general diet is desirable. 
Dietary of Typhoid Fever.—Until the temperature has been 
normal for two days, give the following diet, allowing at 
least 3000 calories daily, in 6 feedings, at the following hours: 
8 a.m., 10 a.m., 12 m., 2 p.m., 5 p.m., 8 p.m. Force the use 
of fluids. 
Lemon juice 
Orange juice 
Grape juice 
Grapefruit juice 
Pineapple juice 
Orange ice 
Lemon ice 
Grape ice 
Grapefruit ice 
Pineapple ice 
Apple sauce with whipped 
cream 
Oatmeal gruel with cream 
and butter 
Chocolate blanc mange 
Lactose fudge (f ounce daily) 
Soaked toast 
Soaked crackers 
Hominy gruel 
Rice gruel 
Blanc mange 
Milk and cream 
Fruit albumin 
Junket 
Soft-boiled eggs, cooked in 
shell 
Poached eggs 
Milk toast 
Cream toast 
Eggnog 
Buttermilk 
Cream of tomato soup 
Cream of asparagus soup 
Cream of celery soup 
Cream of potato soup 
Boiled custard 
Baked custard 
Caramel custard 
Floating island 
Ice-cream 
Chocolate ice-cream 
Hot chocolate 
Cocoa 
Prune whip 
Apricot whip 
Gelatin with whipped cream 
Parfait 
Malted milk 
Egg chocolate malted milk 
Milk shake 
Chocolate milk shake 
Bavarian creams 172 
DIET IN DISEASE 
When the temperature has remained normal for two days, 
add the following: mashed potatoes; rice; cream of wheat; 
buttered toast; dry crackers; tapioca. 
When the temperature has been normal one week, add 
the following: scraped beef; creamed sweetbreads; bacon; 
minced chicken; flaked fresh fish. 
1500 Calories. 
8 a.m.—Farina gruel: Milk, 5 cup; 
cream, 5 cup; farina, f 
cup; salt. 
10 a.m.—Milk, 5 cup. 
Cream, | cup. 
12 m. —Farina gruel: Milk, 5 cup; 
cream, f cup; farina, f 
cup; salt. 
2 p.m.—Milk, -J- cup. 
Cream, f cup. 
4 p.m.—Custard, £ cup. 
6 p.m.—Eggnog: Egg, 1; milk, J 
cup; lactose, 1 teaspoon- 
ful ; speck of salt. 
8 p.m.—Milk, J cup. 
Cream, J cup. 
Specimen Typhoid Diets. 
10 A.M.—Cocoa, 5 cup. 
12 m. —Eggnog: Milk, | cup; 
cream, | cup; egg, 1; 
lactose, 1 teaspoonful. 
Cream of pea soup, f cup. 
Toast, J slice. 
Tapioca cream, f cup. 
2 p.m.—Malted milk, 1 cup. 
4 p.m.—Custard, J cup. 
6 p.m.—Farina gruel: Farina, } 
cup; milk, § cup; cream, 
I cup; salt. 
Toast, 5 slice. 
Custard, J cup. 
8 p.m.—Milk, J cup. 
Cream, | cup. 
2000 Calories. 
8 a.m.—Farina gruel: Farina, f 
cup; milk, 5 cup; cream, 
i cup; salt. 
10 a.m.—Milk, | cup. 
Cream, j cup. 
12 m. —Farina gruel: Farina, f 
cup; milk, \ cup; cream, 
| cup; salt. 
Custard, J cup. 
2 p.m.—Orange juice, 5 cup. 
Water, 5 cup. 
4 p.m.—Custard, J cup. 
6 p.m.—Eggnog; Egg, 1; milk, 5 
cup; cream, | cup; 
lactose, 1 teaspoonful ; 
speck of salt. 
Blanc mange, 5 cup. 
8 p.m.—Malted milk, 1 cup. 
2700 Calories. 
8 a.m.—Farina gruel: Milk, 5 cup; 
cream, i cup; farina, -J- 
cup; salt. 
Toast, 1 slice. 
10 a.m.—Cocoa, 1 cup. 
12 m. —Cream of tomato soup, § 
cup. 
Egg, 1. 
Toast, 1 slice. 
Butter, 1 tablespoonful. 
Ice-cream, f cup. 
2 p.m.—Malted milk, 1 cup. 
4 p.m.—Buttermilk, 1 glass. 
6 p.m.—Farina gruel: Farina, f 
cup; milk, 5 cup; cream, 
J cup; salt. 
Milk, 5 cup. 
Toast, 1 slice. 
Butter, 1 tablespoonful. 
Lemon gelatin, f cup. 
Whipped cream, 2 table- 
spoonfuls. 
8 p.m.—Milk, i cup. 
Cream, | cup. 
Lactose, 15 gm. 
2400 Calories. 
8 a.m.—Farina gruel: Milk, 5 cup; 
cream, cup; farina, f 
cup; salt. 
Toast, J slice. DISORDERS OF METABOLISM 
173 
3000 Calories. 
8 a.m.—Farina gruel: Farina, f 
cup; milk, § cup; cream, 
J cup; salt. 
Toast, 1 slice. 
Butter, 1 tablespoonful. 
10 a.m.—Cocoa, 1 cup. 
12 m. —Milk toast: Milk, 5 cup; 
cream, | cup; toast, 1 
slice. 
Cream of tomato soup, § 
cup. 
Egg, 1. 
Ice-cream, J cup. 
Butter, 1 tablespoonful. 
2 p.m.—Malted milk, 1 cup. 
4 p.m.—Orange albumin. 
6 p.m.—Farina gruel: Farina, j 
cup; milk, J cup; cream, 
i cup; salt. 
Toast, 1 slice. 
Butter, 1 tablespoonful. 
Caramel cornstarch pud- 
ding, \ cup. 
8 p.m.—Chocolate eggnog, 1 glass. 
Chocolate blanc mange, j 
cup. 
Butter, 2 tablespoonfuls. 
2 p.m.—Malted milk, 1 cup. 
4 p.m.—Orangeade, 1 cup. 
6 p.m.—Farina gruel: Farina, J 
cup; milk, cup; cream, 
i cup; salt. 
Milk, l cup. 
Toast, 1 slice. 
Butter, li tablespoonfuls. 
Egg, 1. 
Cup custard, 5 cup. 
8 p.m.—Chocolate eggnog, 1 glass. 
4000 Calories. 
8 a.m.—Farina gruel: Farina, f 
cup; milk, | cup; cream, 
I cup; salt. 
Toast, 1 slice. 
Butter, 2 tablespoonfuls. 
10 a.m.—Cocoa, 1 cup. 
12 m. —Milk toast: Milk, | cup; 
cream, \ cup; toast, 1 
slice. 
Cream of pea soup, f cup. 
Egg, 1. 
Ice-cream, f cup. 
Butter, 2 tablespoonfuls. 
2 p.m.—Malted milk, 1 cup. 
4 p.m.—Orangeade, 1 cup. 
6 p.m.—Farina gruel: Farina, f 
cup; milk, 5 cup; cream, 
i cup; salt. 
Toast, 1 slice. 
Butter, 2 tablespoonfuls. 
Egg, 1. 
Cornstarch pudding, J cup. 
8 p.m.—Chocolate eggnog, 1 glass. 
Malted milk, 1 glass. 
3500 Calories. 
8 a.m.—Farina gruel: Farina, f 
cup; milk, J cup; cream, 
J cup; salt. 
Toast, 1 slice. 
Butter, 1 tablespoonful. 
10 a.m.—Cocoa, 1 cup. 
12 m. —Milk toast: Milk, 5 cup; 
cream, \ cup; toast, 1 
slice. 
Cream of pea soup, § cup. 
Egg, 1. 
DISORDERS OF METABOLISM. 
Diabetes. — Diabetes is characterized by a diminished 
ability to utilize the carbohydrate foods and the consequent 
appearance of sugar in the urine. The diabetic has a definite 
limit of tolerance for carbohydrates, and beyond this limit 
the sugars are excreted. It is impossible to completely cut 
off the carbohydrate supply, as this causes the formation of 174 
DIET IN DISEASE 
dangerous products, acetone bodies, which arise in the 
course of the metabolism of the fatty acids and give rise to 
a form of intoxication known as acidosis. 
It is also possible that the diabetic may convert protein 
into sugar. In this event the question of diet is further 
complicated, since all food groups must be considered. 
Several methods are used in the treatment of diabetes, the 
fundamental principles of which are essentially the same. 
The chief aim is to reduce the diet until the patient is both 
sugar- and acetone-free. He should remain in hospital until 
this is accomplished and the carbohydrate limit has been 
established. “The Joslin treatment” is recommended. 
The Joslin treatment for mild and moderately mild dia- 
betes (cases not hospitalized) consists in a gradual reduction 
of the amount of carbohydrates; omitting, first, sugar, as 
such, and then further gradually reducing the carbohydrate 
intake until the patient is sugar-free. 
The Joslin treatment for more severe cases (hospitalized 
patients) is (1) to omit fats; (2) omit proteins; (3) lessen the 
carbohydrates until the patient is getting less than 10 grams; 
and then starve. 
During starvation force the fluids, giving broth, tea and 
coffee and thrice-cooked vegetables at meal times. 
Starvation is continued for four days or until the urine is 
sugar-free. If not sugar-free at end of four days, give \ gram 
protein or 1 gram carbohydrate per kilo for two days, and 
then starve for three days; then give the same amount of 
carbohydrate and protein again for four days and fast one 
day. 
When sugar-free, add 5 to 10 grams of carbohydrates 
daily until sugar appears in the urine; then fast until sugar- 
free; then reduce the carbohydrates to § of this tolerance and 
add 15 to 20 grams of protein daily until 1 to If grams per DISORDERS OF METABOLISM 
175 
kilos are given; then add fats until caloric requirement is 
reached. 
First day: Carbohydrate . . . 150 grams 
Protein 75 grams 
Fat 0 grams 
Second day: Carbohydrate . 150 grams 
Protein 35 grams 
Fat 0 grams 
Third day: Carbohydrate ... 75 grams 
Protein 0 grams 
Fat 0 grams 
Fourth day: Carbohydrate ... 38 grams 
Protein 0 grams 
Fat 0 grams 
Fifth day: Carbohydrate . .. 19 grams 
Protein 0 grams 
Fat 0 grams 
Sixth day: Carbohydrate ... 9 grams 
Protein 0 grams 
Fat 0 grams 
Seventh day: Starvation 
The Allen treatment differs from the above in that fasting 
is begun at once and continued until the patient is sugar- 
free. After the patient is sugar-free the diet is similar to 
the above, excepting that alcohol is included in the diet. 
Starvation.—As a control, one day of starvation in each 
week is suggested. It is advisable in selecting the foods to 
use those of low carbohydrate content. Diabetics will show 
sugar on a diet which contains the 20 per cent carbohydrate 
containing vegetables, while they will continue to use the 
same number of grams of carbohydrates in those vegetables 
and fruits which contain 10 per cent or less, and will remain 
sugar-free, 176 
DIET IN DISEASE 
Typical Diabetic Diet. 
Weight, 
gms. 
Approximate 
measure. 
Protein, 
gms. 
Fat, 
gms. 
Carbo- 
hydrate, 
gms. 
Breakfast, 8 a.m.: 
Grapefruit 
300 
ilarge 
2.37 
0.60 
30.27 
Omelet: 
Egg 
50 
1 average 
6.70 
6.00 
Butter .... 
10 
1 tb., scant 
0.10 
8.50 
Cream .... 
20 
1 tablespoonful 
0.74 
5.14 
0.71 
Agar bran cakes . 
1 
1.48 
1.16 
Butter .... 
10 
1 tb., scant 
1.00 
8.50 
Cream .... 
20 
1 tb., scant 
0.74 
5.14 
0.71 
Coffee 
1 small pot 
10 a.m.: 
Orangeade 
220 
1 glass 
1.29 
0.23 
18.60 
Agar bran cakes . 
1 
1.48 
1.16 
Butter 
5 
5 tb., scant 
0.05 
4.25 
Dinner, 12 m.: 
Broth 
Chicken .... 
100 
1 bowl 
1 slice 
19.3 
16.3 
Cauliflower 
120 
2 tb., heaping 
1.08 
0.12 
0.48 
Hollandaise sauce 
20 
1 tablespoonful 
0.92 
8.68 
0.16 
Agar bran cakes . 
1 
1.48 
1.16 
Butter 
10 
1 tb., scant 
0.10 
8.50 
Junket (milk) 
110 
1 serving 
3.63 
4.40 
5.50 
Cream 
20 
1 tablespoonful 
0.74 
5.14 
0.71 
Coffee 
1 small pot 
2 p.m.: 
Buttermilk 
218 
1 glass 
6.54 
1.09 
10.46 
Agar bran cakes . 
1 
1.48 
1.16 
Butter 
5 
| tb., scant 
0.05 
4.25 
Supper, 6 p.m.: 
Cold chicken . 
75 
1 small slice 
14.46 
12.21 
Carrots .... 
100 
3 tb., heaping 
0.53 
0.17 
9.30 
Cream 
40 
2 tablespoonfuls 
1.48 
10.28' 
1.42 
Tomato salad: 
Tomatoes 
100 
medium 
1.20 
0.20 
4.00 
Lettuce .... 
10 
2 small leaves 
0.12 
0.03 
0.29 
Mayonnaise 
21 
1 tablespoonful 
0.26 
19.92 
0.05 
Agar bran cakes . 
1 
1.48 
1.16 
Butter 
10 
1 tb., scant 
0.10 
8.50 
Cream 
20 
1 tablespoonful 
0.74 
5.14 
0.71 
Tea 
Orange agar jelly 
220 
1 small pot 
1 serving 
1.29 
0.23 
18.60 
(1 orange) 
8 p.m.: 
Broth .... 
Agar bran cakes . 
1 bowl 
1 
1.48 
1.16 
Butter 
10 
1 tb., scant 
0. 10 
8.50 
Tolerance: Protein, 70; fat, 160; carbohydrate, 100 Hmttrmhf ni mtmtPBxitii 
UNIVERSITY HOSPITAL 
SPECIAL DIET CHART 
Patient 
Physician Diet Nurse 
Diagnosis „ 
0 
V 
9 
Amt. Sent. 
Amt. 
Consumed. 
Water. 
Protein. 
Fat. 
C. H. 0. 
Calories. 
jAmt. Sent. 
Amt. 
Water. 
Protein. 
Fat. 
C. H. 0. 
Calories. 
Amt. Sent. 
Amt. 
Water. 
Protein. 
Fat. 
C. H. 0. 
Calories. 
Amt. Sent. 
Amt. 
Consumed. 
Water. 
Protein. 
— 
|Fat. 
|c. H. 0. 
Calories. 
|Amt. Sent. 
Amt. 
Consumed. 
Water. 
Protein. 
Fat. 
C. H. 0. 
Calories. 
Totals 
Total Chloride 
Sugar 
Steak 
Potato 
Peas 
Onion 
Olive Oil 
Orange 
Mushrooms 
Milk, Skim 
Milk, Whole 
Lettuce 
Ham 
Flour 
Fish 
Egg Yolk 
Egg White 
Cauliflower 
Cheese 
Cream 
Chops 
Celery 
Cabbage 
Cereal 
1 Carrots 
Butter 
Bread 
Beets 
Bacon 
Asparagus 
Apples 
Food Material DISORDERS OF METABOLISM 
177 
Diseases of the Liver.—When the liver is incapacitated there 
is a lessening in the output of bile. As the bile is needed 
for the emulsification and absorption of fat, this type of 
food must be restricted in the dietary under these circum- 
stances. Another function of the liver is the conversion of 
the blood-sugar into glycogen and its storage, as a glycogen- 
forming power may be impaired, so that in this event the 
carbohydrate foods should also be restricted. 
In an acute catarrh of the bile ducts the patient is sub- 
jected to a period of dietetic rest and the digestive tract is 
cleaned out. Following this a light diet is indicated, elimi- 
nating fats and sugars. 
Typical Fat-free Diet. 
Breakfast: Fresh or cooked fruit; shredded wheat; skimmed 
milk; dry toast; egg; coffee. 
Dinner: Broiled or boiled fish (halibut); lean meat or 
fowl; baked potato; spinach with lemon juice; green peas; 
bread; tea with skim milk; cornstarch blanc mange. 
Sujiyer: Tomato broth with rice or crackers; broiled 
sweetbreads; cottage-cheese salad; toast or bread; baked 
apple; coffee with skimmed milk. 
Obesity.—This condition is usually the result of the exces- 
sive use of carbohydrate and fat food, with a lack of exercise. 
A quantity of food which may be safely consumed by one 
individual will prove excessive in another, the difference 
depending upon the digestive and metabolic power, the 
degree of functional and especially of muscular activity and 
the eliminative efficiency. 178 
DIET IN DISEASE 
Diet for the Obese. 
Breakfast: Cup of black coffee with skimmed milk, without 
cream or sugar; raw fruit (orange, apple, pear, grapefruit); 
eggs (1 creamed or 2 boiled or poached); toast (1 or 2 small 
slices, 10 to 20 grams, usually without butter, or a bran 
muffin). 
9.30. Coffee, one cup; bouillon (250 cc); skimmed milk, 
butter-milk or fruit. 
Luncheon: Clear soup (120 cc); moderately lean meat or 
fish (100 grams) or eggs; two kinds of fresh vegetables (50 to 
100 grams each), as spinach, lettuce, onions, lentils, beets, 
carrots, cabbage, cauliflower, string beans, celery or squash; 
bran muffin, one; tea, one cup. 
Dinner: Moderately lean meat or fish (100 to 150 grams); 
two varieties of green vegetables (50 to 100 grams each); 
salad, fruit or vegetables, with small quantity of French 
dressing; raw, unsweetened cooked fruit (orange, grapefruit, 
apple, pear or grapes); coffee, one cup. 
Above menu given according to caloric maximum and 
minimum values as follows: 
Protein. 
Fat. 
CHO. 
Calories. 
Minimum . 
. . . 60 
50 
70 
1000 
Maximum 
. . . 100 
70 
165 
1738 
Foods allowed: All lean meats excepting pork, bacon, 
goose, sausage, fish. 
Fish (excepting shad, fresh salmon, sardines, mackerel, 
blue fish and all fried fish). 
Thin soups in moderation. 
Eggs in any form except scrambled, fried or omeleted. 
Fruits: All fresh varieties (excepting bananas); berries 
(without cream or sugar) cookec( with saccharin. DISORDERS OF METABOLISM 
179 
Vegetables: String beans, water-cress, lettuce, radishes, 
cucumbers, asparagus, green peas, Brussels sprouts, cabbage, 
cauliflower, onions, celery, tomatoes, spinach, squash, beets, 
turnips, carrots, parsnips. 
Miscellaneous items: Tea, coflee, skimmed milk, ginger ale; 
desserts made of gelatin or Irish moss with but little sugar; 
use saccharin if possible; bran biscuits. 
Goiter.—Goiter is very common around the Great Lakes 
and in regions far from the sea, such as the mountains of 
Scotland and Switzerland. It is due to a lack of iodin in 
the soil, which results in a lack of iodin in the diet of those 
living in these localities. Adding suitable amounts of sodium 
iodide to the diet will correct this deficiency and provide a 
means of preventing goiters. 
Kellogg states that “The diet should be made antitoxic, 
including liberal quantities of greens, and particularly the 
following foods, which analysis has shown to contain iodin 
in appreciable quantities; turnips, melons, lettuce, beets, 
tomatoes, French beans, green peas, radishes, carrots, parsley 
and potato. Observations of Chalmers Watson suggest the 
special value of oatmeal in the feeding of persons suffering 
from simple goiter.” 
The Purin-free Diet.—Uric acid is supposed to be derived 
from the nucleoproteins. The pur ins may come from the 
breaking down of nuclear material in the food or in the body 
tissues themselves. In gout, uric acid is deposited in the 
joints, and these cases are placed on a purin-free diet. Tea, 
coffee and cocoa are forbidden. 
Purin-free Diet. 
Breakfast: Grapefruit; cream of wheat; milk; cream; eggs; 
butter; bread; sugar; cereal coffee. 180 
DIET IN DISEASE 
Dinner: Cream of corn soup; mashed potatoes; bread; 
milk; baked apple with whipped cream; sugar. 
Supper: Creamed rice with cheese; scrambled egg; toast; 
butter; milk; pear sauce; cereal coffee; cream; sugar. 
Purin Content of Foods (Reckoned as Uric Acid)1 According 
to Schmid and Bessatj, Walker Hall and Hesse. 
100 gms. contain Uric acid, gms 
Beef .... 0.111-0.189 
Mutton .... 0.078-0.191 
Pork 0.123-0.185 
Veal 0.114-0.189 
Ham (raw) . 0.072-0.139 
Tongue (calf) . 0.165 
Brain (pig) . . . 0.084-0.233 
Liver (beef) . . . 0.279-0.372 
Kidney .... 0.240-0.320 
Thymus (calf) . . 0.990-1.308 
Chicken .... 0.087-0.186 
Pigeon .... 0.174-0.154 
Goose .... 0.099 
Venison .... 0.117-0.182 
Bouillon .... 0.045-0.151 
Meat extract . . 2.000-3.000 
Trout .... 0.213 
Shellfish . . . . 0.117 
Cod 0.067-0.131 
100 gms. contain Uric acid, gms. 
Salmon .... 0.072-0.201 
Carp 0.162 
Herring .... 0.207 
Sardines in oil . 0.354 
Anchovy ... 0.465 
Oysters .... 0.087-0.217 
Lobsters .... 0.066 
Caviar . . . . 0.110 
Cauliflower . . . 0.024 
Spinach . . . . 0.072 
Celery .... 0.015 
Asparagus . 0.024-0.057 
String beans . . 0.006 
Potatoes .... 0.006 
Mushrooms . . . 0.015-0.019 
Peas 0.054-0.079 
Lentils .... 0.075-0.162 
Beans .... 0.051-0.098 
Oatmeal .... 0.064 
The following foods contain no purins: 
Bread Beets 
Cereals 
Fruits 
Eggs 
Milk 
Cheese 
Onions 
Port 
Sherry 
Bordeaux. 
Purin Content of Beverages According to Walker Hall 
and Labbe. 
Chiefly methylpurins. 
100 gms. contain. Uric acid, gms. 
Coffee (roasted) 1.24 
Tea 1.35-3.58 
Chocolate 1.43 
Cocoa 1.30 
Beer 0.01G 
1 Forchheimer: Therapeusis of Internal Diseases (courtesy of D. 
Appleton & Co.). GA STRO-INTESTINA L DISORDERS 
181 
GASTRO-INTESTINAL DISORDERS. 
Gastritis.—The first step is complete starvation until the 
vomiting ceases, which may be a matter of twelve to forty- 
eight hours. The first foods given may be koumyss, butter- 
milk, peptonized milk, orange albumin and ginger ale. The 
amount of the feeding should be very small at first; only a 
spoonful every half-hour, gradually increasing the amount 
and lengthening the interval between feedings. When the 
acute stage is past, add strained gruels made of cereals and 
diluted with milk. If these are tolerated, gradually increase 
the diet, giving semisolid foods at first and slowly reaching 
a general but simple diet. All coarse, highly-seasoned food 
must be avoided for an indefinite time. 
Chronic Gastritis.—A gastric test meal is necessary before 
planning a diet for this condition. The disease may be com- 
plicated by gastric atony, hyperacidity or hypoacidity. 
The diet should follow that of acute gastritis—bland, easily 
digested foods being indicated. If hyperacidity is present 
avoid acid foods, coarse foods, spiced foods and alcohol. 
Both very hot and cold foods are to be denied. If accom- 
panied by hypoacidity, restrict the use of meats; avoid soups; 
take water in small quantities, but otherwise follow the diet 
for hyperacidity. 
Seven-hour Motor Meal. 
Object: To give a balanced meal to test the normality of 
gastric digestion the following will serve: steak; mashed 
potatoes; tomatoes; bread and butter; tea and cream; prune 
whip; one-half cup of raisins. 
Any well-balanced meal, with the addition of the raisins, 
may be used in place of this menu. 182 
DIET IN DISEASE 
The ineal is usually given at 1 a.m. and removed by 
gastric expression at <S a.m. 
Gastric Atony.—The muscles of the stomach are in a state 
of rest when in tonic contraction. The stomach relaxes to 
receive food. When these muscles lose tone and consequently 
the stomach fails of tonic contraction it fails to rest. Avoid 
water with meals, as this causes relaxation, but give hot 
water one hour before the meal. This acts as a stimulus, 
dilates the bloodvessels and improves the motor power. 
Fruit juices may be given between the meals to encourage 
secretion of the gastric juice. The diet consists of fruit 
juices, cooked fruit, toast, eggs, rice, vegetable purees, 
cooked celery, spinach, asparagus, cauliflower, scraped 
beef or mutton, chopped fish, liver or bacon and baked 
potatoes. 
Gastro-enteritis.—The diet should be of bland foods, easily 
digested and leaving little residue to stimulate the muscular 
contraction of the walls of the intestines. Starvation is 
indicated for a variable period, probably twenty-four to 
forty-eight hours. Give no ice water during this time, but 
water with the chill oft* may be used. Begin feeding with 
clear broth, cereal gruels and dry toast, gradually adding 
lean fish, chicken, eggs, rice, macaroni, finely divided cereals, 
a little sugar, farinaceous desserts, gelatin, toast, cream, 
boiled milk. 
Avoid fats, coarse vegetables, raw milk, fruit, condi- 
ments, pastry, cakes, sugar and all rich or highly flavored 
meats. 
Mucous Colitis.—As these cases progress and pass from one 
stage into another the diet should be altered in character. 
While there is inflammation in the bowel the food must be 
of the non-residue type. Cold fluids are restricted and the 
most easily digested carbohydrates are selected: arrowroot, OASTRO-INTESTINAL DISORDERS 
183 
sago, tapioca, cornstarch, rice, spaghetti and macaroni are 
prepared with boiled milk as gruels. Sugar may be used 
and also beef broth. This diet may be used from one week 
to four weeks, depending upon the condition of the patient. 
When the second stage is reached, strained, cooked fruits 
and vegetable purees and toast are added. 
The third stage calls for a different type of diet, due to 
the tendency to constipation. Fats in quantity are added, 
with cream, butter and Mayonnaise. Use coarse salad vege- 
tables, bran bread, raw and cooked fruits, agar jelly and 
prunes cooked in senna. Senna prunes may be given in large 
dishes at first, 6 prunes and 6 teaspoonfuls of juice for break- 
fast and supper, gradually cutting quantity down. 
Gastric Ulcer.—In this condition the patient is confined 
at first to the exclusive use of milk given every hour. The 
object is to keep the ulcer bathed in milk so that the gastric 
juices do not attack it. The Sippy diet is recommended for 
these cases. 
Sippy Diet. 
The patient remains in bed for three or four weeks; unless 
some serious complication sets in, some or all of his regular 
work may be done at the end of four or five weeks. A wide 
variety of soft and palatable foods may be given. The fol- 
lowing plan of diet has been found to be most adaptable: 
Two or 3 ounces of a mixture of equal parts of milk and 
cream are given every hour from 7 a.m. until 9 p.m. When 
the gastric contents show an alkaline reaction for three days, 
soft eggs and well-cooked cereals are added, until at the end 
of ten days the patient is receiving approximately the follow- 
ing nourishment: 3 ounces of milk or cream every hour from 
7 a.m. to 9 p.m. In addition 3 soft eggs, 1 at a time, and 
9 ounces of cereal, which is measured after it has been pre- 184 
DIET IN DISEASE 
pared. Cream soups of various kinds, vegetable purees and 
other soft foods may be substituted now and then as desired. 
The total bulk at one feeding, while food is taken every 
hour, should not exceed 8 ounces. Many of the feedings 
will not equal that quantity. The patient should be weighed, 
and, if desired, a sufficient quantity of food may be given to 
cause a gain of 2 or 3 pounds each week. A large variety of 
soft and palatable foods may be used, such as jellies, cus- 
tards, creams, etc. The basis of the diet, however, should 
be milk, cream, cereals and vegetable purees. Meat is not 
given during the active period of observation, since it inter- 
feres with the tests for occult blood in the stools and aspirated 
stomach contents. The acidity is more easily controlled by 
feeding every hour and giving the alkalies midway between 
feedings. The milk and cream take care of three-fourths of 
the acid of the stomach and the alkali the other one-fourth. 
Ten grains each of heavy calcium magnesia and sodium 
bicarbonate, alternating with a powder containing 10 grains 
of bismuth subcarbonate and 20 to 30 grains of sodium bicar- 
bonate, may be given midway between feedings. If the 
patient has suffered from stagnation of food, larger quantities 
of alkalines are required. The patient is kept on a modified 
diet for one year. Five meals of easily digestible food are 
advised and no meat is allowed. 
Acute Dysentery.—Starvation for twenty-four hours or 
more to quiet the peristalsis is followed by liquid protein 
diet, albumen water, whey and broth. Later koumyss and 
gruels are given followed by scraped beef, toast, rice, 
macaroni and soft-cooked eggs. 
Chronic Dysentery.—A more generous diet must be given 
here to prevent loss of weight. Easily digested foods which 
leave no residue to excite peristalsis, yet are sufficiently 
nutritive to maintain nutrition, are used. The diet given in 
diarrhea may be used. GASTRO-INTESTINAL DISORDERS 
185 
Constipation.—A generous use of coarse foods such as bran, 
whole wheat, copious water-drinking, fresh and cooked fruits 
and the use of vegetables and mineral oils will go far toward 
correcting this condition. If due to a sluggish peristalsis of 
the intestine these foods tend to irritate the walls of the 
alimentary canal and provoke a muscular action. 
If constipation is due to too complete an absorption of 
water from the contents of the large intestine this can be 
corrected by the addition of foods which do not give up their 
water content readily, as agar-agar and cellulose. 
Constipation Diet. 
Breakfast: Fruit: apples, grapes, oranges, senna prunes. 
Cereal: oatmeal. 
Cream and butter in generous amounts. 
Bread: black, rye, whole wheat and bran cakes. 
Eggs: soft cooked or scrambled. 
Coffee. 
Dinner: Soup: preferably vegetable soup. 
Fish or meat. 
Vegetables: at least two kinds, preferably 
spinach, cabbage, beets turnips, potatoes, 
beans and peas. 
Bread: same as breakfast. 
Salad: green vegetable and Mayonnaise. 
Dessert: agar jelly or fresh fruits. 
Supper: Bread: same as breakfast. 
Cold meat: vegetable salad. 
Dessert : stewed fruit, pears, figs, senna prunes. 
Cocoa. 
Drink at least 3 pints of water daily. Omit all drugs for 
constipation. Eat 2 bran cakes at each meal. Give plenty 
of butter, cream and fruit. 186 
DIET IN DISEASE 
RENAL DISTURBANCES. 
Acute Nephritis.—This condition is apt to involve a lessen- 
ing of the elimination of nitrogenous waste material. In an 
acute case the patient is subjected to a period of dietetic 
rest. If the case is very severe, small quantities of water 
alone may be given and, later on, a milk diet. Milk is a 
protein-containing food, but it is selected because of its 
ready digestibility and the comparatively simple form of its 
protein content. 
Chronic Nephritis.—Acute nephritis may develop into the 
chronic form, with gradual improvement. In this event the 
patient is kept on a diet of moderate protein content, still 
sparing, in a degree, the organs of elimination. 
Restricted Protein Diet. 
Breakfast: Grapefruit; cream of wheat; toast and butter; 
cereal coffee, cream and sugar. 
Vinner: Cream of spinach soup; toast strips; boiled pota- 
toes; cauliflower; tomato salad with French dressing; choco- 
late blanc mange with whipped cream. 
Supper: Baked rice; escalloped apple; celery; cinnamon 
toast; junket. 
Milk or fruit juices may be given at 10 a.m., 2 p.m. and 
8 p.m. if desired. 
Renal Test Meal.—The presence of edema shows that 
water and sodium chloride are being retained. A Mosenthal 
test diet is given in which the protein and sodium chloride 
are measured to ascertain in what degree these substances 
are being retained. RENAL DISTURBANCES 
187 
Mosenthal or Renal Test Diet. 
All food is to be salt-free food from the diet kitchen. 
Salt for each meal will be furnished in weighed amounts. 
All food or fluid served, but not taken, must be weighed 
or measured after meals and charted in space below. 
Allow no food or fluid at any other than meal time. 
Note any mishaps or irregularities that may occur in 
giving the diet or collecting the specimens. 
Breakfast: 8 a.m. 
Salt 5 gms. 
Boiled oatmeal 100 gms. 
Sugar \ teaspoonful 
Milk 30 gms. 
Bread (2 slices) 60 gms. 
Butter 20 gms. 
Coffee, 160 gms. 
Sugar, 1 teaspoonful} 
Milk, 40 cc. J 
200 cc. 
Milk 200 cc. 
Water 200 cc. 
Dinner: 12 M. 
Salt 5 gms. 
Meat soup 180 cc. 
Beefsteak 100 cc. 
Potato (baked, mashed or boiled) 130 gm. 
Green vegetables as desired 
Bread (2 slices) 60 gms. 
Butter 20 gms. 
Tea, 180 cc. 
Sugar, 1 teaspoonful 
Milk, 20 cc. 1 
200 cc. 
Water 300 cc. 
Pudding (tapioca or rice) . . 110 gras. 188 
DIET IN DISEASE 
Supper: 5 p.m. 
Two eggs, cooked in any style 
Bread (2 slices) 60 gms. 
Butter 20 gms. 
Tea, 180 cc. 
Sugar, 1 teaspoonful 
Milk, 20 cc. 
200 cc. 
Water 300 cc. 
Fruit (stewed or fresh) ... 1 portion 
No salt. 
No food or liquid is to be given during the night or until 
8 o’clock the next morning, when, after voiding urine, the 
regular diet is resumed. 
Patient is to empty bladder at 8 a.m. and at the end of 
each period as indicated below. The specimens are to be 
collected, in properly labelled bottles, to be furnished by 
the chemical division of the medical clinic at the following 
hours: 8 a.m. to 10 a.m.; 10 a.m. to 12 m.; 12 m. to 2 p.m.; 
2 p.m. to 4 p.m.; 4 p.m. to 6 p.m.; 6 p.m. to 8 p.m.; 8 p.m. to 
8 a.m. Specimens are to be left in the ward until called for 
at 8.30 a.m. by attendant from the chemical division of the 
clinic. 
Salt-free Diet.—The average intake of sodium chloride is 
from 10 to 15 grams daily. In a salt-free diet this can be cut 
to 1.5 grams. In nephritis with edema the patient is put 
upon a diet of unsalted food and the protein, with the excep- 
tion of milk, is eliminated. RENAL DISTURBANCES 
189 
Amount of Salt in a Salt-free Diet. 
Food. 
Amount, 
gms. 
Salt, 
gms. 
Water, 
gms. 
Protein, 
gms. 
Fat, 
gms. 
Carbo- 
hydrate, 
gms. 
Break fast. 
Oatmeal 
60 
0.0492 
35.880 
5.2300 
4.860 
13.100 
Butter, salt-free 
15 
0.0165 
1.650 
0.1500 
12.750 
Cream . 
100 
0.1300 
66.400 
3.7000 
25.700 
3.550 
Bread, salt-free 
30 
0.0460 
10.590 
2.7600 
0.390 
5.930 
Peach sauce 
90 
0.0630 
79.290 
0.6300 
0.090 
9.720 
Sugar . 
20 
0.0220 
19.988 
Din 
ner. 
Pineapple . 
. 
110 
0.0781 
67.980 
0.4400 
0.770 
40.040 
Mayonnaise . 
21 
0.840 
0.2600 
19.920 
0.050 
White sauce . 
90 
0.0793 
62.360 
3.7400 
13.880 
9.000 
Carrots 
80 
0.0800 
74.600 
0.4240 
0.136 
2.712 
Butter, salt-free 
30 
0.0330 
3.200 
0.3000 
25.500 
Bread, salt-free 
30 
0.0467 
0.590 
2.7600 
0.390 
15.930 
Chocolate pudding 
95 
0.1502 
53.450 
4.9900 
7.900 
27.830 
Cream . 
30 
0.0390 
17.900 
1.1100 
7.720 
0.060 
Fruit drink 
236 
0.0550 
183.500 
42.350 
Supp 
er. 
Baked apple . 
120 
88.670 
0.6100 
0.580 
29.300 
Brown sugar . 
10 
0.0330 
9.500 
Cream . 
30 
0.0390 
17.900 
1.1100 
7.730 
1.060 
Bread, salt-free 
30 
0.0467 
10.590 
2.7600 
0.390 
15.930 
Butter, salt-free 
15 
0.0165 
1.650 
0.1500 
12.750 
Potato 
10 
0.0047 
7.550 
0.2500 
0.010 
2.090 
Carrots 
15 
0.0150 
14.010 
0.1395 
0.017 
0.508 
Cream . 
50 
0.0975 
34.200 
1.8500 
12.700 
Milk . . . 
50 
0.0800 
43.500 
1.6500 
2.000 
2.500 
Dates . 
41 
0.0240 
5.720 
0.7900 
1.040 
29.300 
Mayonnaise . 
21 
0.840 
0.2600 
19.920 
Lettuce 
5 
0.1005 
3.735 
0.0060 
0.001 
0.114 
Total 
2317 
1.1281 
784.895 
44.4195 
175.325 
283.593 
Total calories, 2889.977. 190 
DIET IN DISEASE 
Salt Content of Foods1 According to Leva.2 
Per Cent NaCl (Raw). 
M eats. 
Mutton 0.170 
Veal .0.130 
Beef (lean) 0.110 
Pork (lean) 0.100 
Cereals. 
Barley 0.030 
Oats .... . . 0.040 
Wheat 0.010 
Rice 0.030 
Corn (maize) ... 0.010 
Wheat flour 0.005 
Oatmeal (American) 0.290 
Quaker oats 0.080 
Sago 0.190 
Fish. 
Trout 0.120 
Halibut 0.300 
Cod .0.160 
Salmon 0.060 
Haddock 0.390 
Vegetables. 
Potatoes 0.040 
Beets 0.050 
Beans 0.099 
Peas 0.050 
Lentils 0.160 
Lentils (dried) .... 0.150 
Artichokes 0.300 
Cauliflower ... 0.100 
Cucumber 0.070 
Radishes . 0.070 
Celery stalks .... 0.370 
Celery roots 0.080 
Asparagus 0.050 
Spinach 0.170 
Tomatoes 0.090 
Cabbage 0.270 
Onions 0.050 
Poultry. 
Chicken 0.140 
Turkey 0.170 
Oyster (washed) . . 0.520 
Oyster (with sea water) . 1.140 
Smoked and Salted Foods. 
Ham (raw) 5.000 
Bacon (smoked) 1.011 
Prepared Foods. 
Egg (whole) 0.210 
Egg white 0.310 
Egg yolk 0.030 
Milk (whole) 0.160 
Cream 0.130 
Buttermilk 0.160 
Whey 0.130 
Condensed milk .... 0.400 
Butter (unsalted) 0.110 
Butter (salted) .... 
Parmesan cheese . 1.930 
Swiss cheese 2.000 
American pale cheese . 0.820 
Pineapple cheese . . .2.130 
Edam cheese . . . 3.300 
English cream cheese . . 0.920 
Canned Vegetables. 
Green corn2 0.400 
Green peas2 0.700 
Tomatoes2 0.100 
Mushrooms 0.050 
Fruits. 
Pineapple 0.07 
Orange 0.030 
Apricots 0.004 
Lemon 0.004 
Strawberry 0.010 
Cherry 0.010 
Olives 0.140 
Bread. 
Graham bread . . . . 0.610 
White bread 0.440 
Macaroni 0.060 
1 Forchheimer: Therapeusis of Internal Diseases. (Courtesy of D, 
Appleton & Co.) 
2 Analysis from Atwater and Bryan. CARDIAC CONDITIONS 
191 
Fruits. 
Plum 0.004 
Gooseberry ..... 0.120 
Watermelon juice . . . 0.011 
Grape 0.024 
Almonds, dry .... 0.010 
Walnuts, dry .... 0.010 
Cane sugar 0.110 
Lump sugar 0.040 
Chocolate 0.070 
Drinks. 
Ground water . . . . 0.003 
Spring water . . . 0.002 
Prepared for Table. 
Thick soups 0.540 
Roast beef 0.980 
Roast pork 1.540 
Chops 0.970 
Roast chicken .... 0.390 
Scrambled eggs (salted) . 1.100 
Spinach 0.910 
Carrots 0.460 
Cauliflower 0.490 
Apple sauce 0.030 
Stewed pears .... 0.010 
Tapioca pudding (unsalted) 0.020 
Rice with apples . . . 0.180 
Spices. 
Vanilla 0.050 
Cinnamon 0.060 
Coffee (roasted) .... 0.040 
Tea 0.150 
CARDIAC CONDITIONS. 
Decompensated Heart.—There are two classes of heart dis- 
turbance which suggest important dietetic considerations, 
the decompensated heart and the heart case with edema. 
The diet for heart cases in general consists of simple foods 
of little bulk, since distention of the stomach is to be avoided. 
The use of laxative foods should be encouraged. Solid food 
should be carefully subdivided, so as to lesson the effort of 
mastication. Small and relatively frequent meals may be 
given. No stimulants, tea, coffee or cocoa, are permitted. 
Fluids should be limited, since elimination of large quantities 
increases the work of the heart. 
Decompensated Heart with Edema.—The heart case with 
edema must be more rigidly dieted. Salt is to be excluded 
from the diet and the fluids restricted to 750 to 1000 cc. A 
modification of the “Karell diet” is commonly used. Milk, 
200 cc, is given at 8 a.m„ 12 m,, 4 p.m. and 8 p.m. for five to 
seven days. Beginning on tjie eighth day the following plan 
of feeding is adopted: 192 
DIET IN DISEASE 
1 A.M. 
5 A.M. 
9 A.M. 
1 P.M. 
5 P.M. 
Milk, 200 cc 
Milk, 200 cc 
Milk, 200 cc 
Soup, chicken 
Milk, 200 cc 
One egg 
One shredded 
or tomato, 
One egg, soft 
wheat biscuit 
200 cc 
boiled or 
One egg, soft- 
No salt 
poached. 
cooked, or 
Chopped meat, 
One slice of 
One slice of 
100 gm. or 
salt-free bread, 
toast, 40 gm. 
Chicken, 150 g. 
40 gm. 
(salt-free) 
Mashed potato, 
Rice or tapioca 
One butter 
100 gm. 
pudding, 100 
ball, 15 gm. 
1 soda cracker 
gm. 
(salt-free) 
(salt-free) 
All food must be salt-free. Sugar may be used as desired. 
MISCELLANEOUS DISORDERS. 
Anemia.—Apart from dietetic treatment, rest and a 
change of climate are beneficial to the patient. The causes 
of anemia must be considered in the dietetic care. If the 
condition is associated with kidney disturbance, water- 
drinking should not be forced, otherwise a prescribed 
quantity of fluids between meals is indicated. Mineral 
waters are used, especially those that are high in salt and 
iron. Iron is essential to the composition of the red blood 
cells. Organic iron is best supplied in fresh fruits and vege- 
tables and in red meats, and these are important items in 
the diet. The proteins of beef in addition to the iron are 
important in promoting blood regeneration. Whipple and 
his collaborators of the University of California showed that 
meat was the best food and caused the most rapid blood 
regeneration after extensive and repeated hemorrhage in 
dogs. 
Hypertension.—Hypertension requires a purin-free diet 
and easily digested food. Fluids must be restricted. All 
stimulating beverages are forbidden. If the hypertension 
is accompanied by edema the diet should be salt-free and MISCELLANEOUS DISORDERS 
193 
fluids closely restricted to 1| pints a day. Enough protein 
food is given to maintain the nitrogen balance, but proteins 
with harmless end-products, such as milk, eggs and cheese, 
are preferred. 
Disorders of the Skin. —There is some uncertainty as to the 
importance of diet in skin cases. Authorities agree that the 
diet should be simple and easily digested. The exclusion 
of so many articles of dietary has been suggested as to indi- 
cate the need of a careful dietetic study of each individual 
case. 
Eczema.—These patients may be placed on a milk diet or, 
if it is to continue for any length of time, bread and milk. 
This limits the patient to very easily digested foods. The 
following rice diet has been used very successfully in cleaning 
up cases of eczematous children. 
Rice Diet. 
Rice. 
Egg. 
Meat free from fat. 
Tea, coffee, milk. 
Salt and pepper. 
Vegetables containing 3 per cent of carbohydrate material. 
Per cent. 
Asparagus . . . .3.3 
Cooked 2.2 
Beans, string, cooked . 1.9 
Cabbage 5.6 
Cauliflower . . . .4.7 
Celery 3.3 
Cucumber . . . .3.1 
Egg-plant 5.1 
Per cent. 
Beet greens . . . . 3.2 
Lettuce 2.9 
Pumpkin . . 5.2 
Rhubarb 3.6 
Spinach: 
Fresh 3.2 
Cooked 2.6 
Tomatoes 3.9 CHAPTER XXIX. 
DIET UNDER SPECIAL CIRCUMSTANCES. 
Diet in deficiency disturbances. 
Diets in surgical cases. 
Diet in pregnancy and lactation. 
Cases requiring high caloric-feeding. 
DIET IN DEFICIENCY DISTURBANCES. 
Scurvy, pellagra, beriberi, rickets and xerophthalmia are 
conditions resulting from a faulty diet continued over an 
appreciable period of time. In each of these disorders some 
vital element has been lacking. In the laboratory, deficiency 
diseases can be produced by feeding animal foods lacking in 
certain principles and are cured by the addition of these 
principles if the experiments are not carried beyond the 
animal’s power of recuperation. 
The vitamin content of foods seem to be the controlling 
factor. A diet rich in raw fruits and vegetables, whole 
grains, butter, eggs and cream is a protection against the 
deficiency diseases. 
Malnutrition may result from an inadequate diet, the 
individual maintaining a slow rate of growth and a low 
resistance to disease. This condition is prevalent among 
all classes of people, being the result of indifference as to 
food selection rather than poverty. It is especially important 
that correct eating habits are established in childhood to 
provide for the rapid growth at this period. DIETS IN SURGICAL CASES 
195 
DIETS IN SURGICAL CASES. 
Admission of Patient.—Unless otherwise specified a light 
or general diet is given up to the noon meal of the day before 
operation. Exceptions are made if there is an elevation of 
temperature, in acute abdominal conditions, in the event of 
nausea and vomiting or in acute throat conditions. 
Preparatory Treatment.—When a general anesthesia is to 
he given, semisolid diet is given for the evening meal of the 
day before operation. Liquid diet is given in stomach cases. 
Water is given up to two hours before the operation. No 
breakfast is given on the day of the operation. 
Local Anesthesia.—LTnless otherwise specified follow the 
above directions. A light breakfast may be given if no 
abdominal work is to be done. 
Postoperative Treatment.—Water in small quantities can 
usually be given by the mouth for two or three hours after 
the patient is entirely out of anesthesia. Hot water is prefer- 
able. If it has a tendency to nauseate or produce vomiting, 
it should be discontinued. Occasionally, in vomiting, a glass 
of warm water, with or without a small amount of sodium 
bicarbonate, will act as a lavage. This should not be given 
without special order. It should not apply to operations on 
the stomach or to cases of gastric dilatation. 
In abdominal surgery, unless otherwise specified, Diet 
No. 1 may be used twenty-four hours after operation. At 
the end of the second twenty-four hours this may be sup- 
plemented by Diet No. 2. This should be continued until a 
cathartic has been given, usually about the third day. After 
this, Diet No. 3, followed by Diets Nos. 4 and 5, are indicated 
in turn. It is desirable to bring the patient back to a normal 
diet as quickly as possible. The problem of postoperative 196 
DIET UNDER SPECIAL CIRCUMSTANCES 
feeding is directed to conditions which will aid in the recov- 
ery of the patient. Avoid such foods as require for their 
digestion the secretions that are postoperatively deficient. 
A nephritic diet may be necessary following renal surgery. 
A gall-bladder case should be given a diet low in fats. Diet 
in toxemia should be simple and given frequently in small 
quantities. In acute dilatation of the stomach absolute 
rest is indicated, no food or fluids being given by the mouth. 
In peritonitis, dietetic rest is indicated to quiet the peri- 
stalsis. Usually nothing is given by mouth, although bland 
and non-stimulating fluids are sometimes ordered by the 
physician. In stomach cases, as for example gastro-enteros- 
tomy, the diet varies with the case and is usually prescribed 
by the physician in charge. Water by mouth is not given 
for twelve to twenty-four hours postoperatively, and then 
in small amounts; 1 teaspoonful every half-hour, increased 
according to the tolerance of the patient. Nourishing 
beverages are started about forty-eight hours after the 
operation and are given frequently in small quantities, 1 
teaspoonful to 2 teaspoonfuls every two hours. Select such 
foods as Vichy water, milk, gruels or broth. Sometimes a 
modified Sippy diet is ordered. 
In operations upon the extremities, after the nausea and 
vomiting have ceased and when no complications are present, 
light or general diet may be given. In rectal cases, rest for 
three to five days is given, non-residual diet only being pre- 
scribed. After the cathartic a constipation diet is given. 
In eye cases, semisolid diet is given twenty-four hours 
after the operation and continued for three or four days. 
In tonsil cases nothing is given by mouth for two hours and 
then any liquid or semisolid food. The following day diet 
may be increased with the improving condition of the 
throat. DIET IN PREGNANCY 
197 
Nutritive enemata: 
(a) Raw egg, 1. 
Salt, grains 15 (1 gram). 
Peptonized milk, ounces 3. 
(b) Raw egg, 1. 
Beef juice, ounces 3. • 
Beat egg; add beef juice. 
(c) Peptonized milk, ounces 3. 
Beef juice, ounces 2. 
Diet in Surgical Cases. 
Diets to be used following surgical operations in general 
and to be given in succession: 
Diet No. 1.—Liquid diet, but without milk. Fruit juices, 
fruit albumins, strained broths, tea, ginger ale, Vichy water. 
Diet No. 2.—Milk, strained cream soups, custard, junket, 
koumyss, malted milk, gruels (strained), gelatin, peptonized 
milk, ice-cream, sherbet, buttermilk, cocoa, chocolate. 
Diet No. 3.—Soaked toast and crackers, farinaceous 
desserts, tapioca, rice, bread pudding, blanc mange, sago 
pudding, cooked fruits with low acid content. 
Diet No. 4.—Baked potato, salad vegetables, bacon, 
chicken, sweetbreads, oysters, scraped beef, squab, fish, 
raw fruits, excepting bananas. 
Diet No. 5.—General diet. No fried foods, hot breads, 
pastry, coarse vegetables as turnips or cabbage, pork, veal or 
smoked meat. 
DIET IN PREGNANCY. 
In pregnancy a simple mixed diet is indicated. Avoid 
all foods that are difficult of digestion such as smoked or 
cured meats, pork, veal, hot breads, pastry, gravies, fried 198 
DIET UNDER SPECIAL CIRCUMSTANCES 
foods, pickles, cucumbers, cabbage, and heavy desserts. 
The kidneys should be spared and meat given but once a 
day, and during the last month not at all. Cooked and 
raw fruits, fresh vegetables and coarse breads will tend to 
correct any tendency toward constipation. Copious water- 
drinking is advised. 
During labor the patient is given a semisolid diet. If 
she is unable to take this, 200 cc of milk is given every two 
hours. 
For the three days following delivery a semisolid diet is 
used. If the temperature is normal a general diet is given 
on the fourth day. 
If there are kidney complications the diet is kept protein- 
free, and if the kidney condition is accompanied by edema 
the diet should be both salt-free and protein-free. 
The idea exists that the size of the infant can be regulated 
by the prenatal diet. This is dangerous to the mother and 
may result in rickets in the child. Special dieting should 
never be entered into without the advice of the physician. 
The Prochownick diet may be used during the last three 
months of pregnancy, but only by the advice of the physician, 
with the hope of producing a small, normal baby. 
Prochownick Diet. 
Breakfast: Small cup of black coffee, 100 cc. Toast or 
bread with a little butter, 25 grams. 
Dinner: Meat; fish; egg; 1 green vegetable; salad or 
lettuce; cheese, | ounce. 
SiL'pyer: Repeat dinner, add 40 to 50 grams with a little 
butter. Total fluids allowed per day, 300 to 400 cc. 
Forbidden AbsolutelyLarge quantities of fluids, potatoes, 
cereals, sugar and fats, CASES REQUIRING HIGH CALORIC-FEEDING 
199 
CASES REQUIRING HIGH CALORIC-FEEDING. 
High caloric-feeding may be necessary for an emaciated 
patient or for one having a long convalescence, or in some 
lingering disease, as tuberculosis. The concentrated foods, 
such as finely divided fats, eggs and cereals, increase the food 
value of the diet. 
This may be achieved by the addition of cream or whipped 
cream to fruits, desserts, beverages, soups or cereals; by the 
use of olive oil in connection with salads; by the addition of 
butter sauces to vegetables and the service of highly nutri- 
tious beverages between the meals. 
High Caloric-feeding. 
Breakfast: Baked apple with cream; cereals with cream 
and sugar; omelet; toast; marmalade; cereal coffee. 
At 10 a.m. Milk. 
Dinner: Cream of tomato soup, croutons; broiled steak; 
boiled potato; celery stuffed with cheese; rice pudding with 
cream. 
At 2 p.m. Fruit juice and crackers. 
Supper: Creamed chicken on toast; baked rice; lettuce 
sandwiches; chocolate blanc mange with whipped cream; 
sponge cake; cereal coffee. 
At 8 p.m. Chocolate malted milk. 
McCollum: The Newer Knowledge of Nutrition (Macmillan). 
Thompson: Practical Dietetics (Appleton). 
Locke: Food Values (Appleton). 
Friedenwald and Ruhr: Diet in Health and Disease (Saunders). 
Lusk: Science of Nutrition (Saunders). 
Sherman: Chemistry of Food and Nutrition (Saunders). 
Hutchinson: Principles of Dietetics (Wm. Wood & Co.). 
Carter, Howe and Mason: Nutrition and Clinical Dietetics (Lea & Febiger). 
Forchheimer: Therapeusis of Internal Diseases (Appleton). 
Strouse and Perry: Food for the Sick (Saunders). 
Rosenau: Preventive Medicine and Hygiene (Appleton). 
Joslin: Diabetic Manual (Lea & Febiger). 
Osborne: Handbook of Therapy, Jour. Am. Med. Assn. 
BIBLIOGRAPHY. INDEX. 
A 
Absorption, 25, 46 
Acid-forming foods, 34 
Acidosis, 33, 174 
Acids, amino-, 25, 51, 53 
organic, 31, 34 
Adipose tissue, 48, 177 
Adolescence, 164 
Adult, factors influencing food 
requirement of the, 54, 58 
Agar jelly, 106, 149 
Age, influence of, on food require- 
ment, 55, 57, 163, 164, 165 
Aids to digestion, 23, 168 
Albumin milk, 158 
Albumins, 50, 86 
Albuminized fruit juice, 79 
Albuminoids, 51 
Algse, 41 
Alkalies, 33, 34, 47 
Alkalinity of blood, 33 
Almond cream, 103 
salad dressing, 116 
Amino-acids, 25, 51, 53 
Amylopsin, 25 
Anabolism, 18 
Anemia, 35, 44, 49, 192 
Angel food cake, 125 
parfait, 114 
Anti-neuritic vitamin, 20 
Anti-ophthalmic vitamin, 20 
Anti-rachitic vitamin, 20 
Anti-scorbutic vitamin, 20 
Apples, 109, 110 
Apricot whip, 105 
Arrowroot, 78 
Artificial feeding of infants, 154- 
160 
Ash, 35 
Asparagus, 43, 97, 143, 145 
Aspic jelly, 102 
Assimilation, 25 
Asthma, 52 
B 
Bacon, 133 
Bacteria, 91 
Baked custard, 88 
potato, 97 
Baking, 123 
oven tests, 120 
powder biscuit, 121 
Balanced meals, 24, 165 
Bananas, 110 
Barley, 77 
Base forming food, 34 
Batters, 119 
Beans, string, 43 
Beef, 128-133 
ash constituents of, 130 
beef broth, 132 
essence, 131 
juice, 131 
broiled steak, 132 
cuts of, 128 
food content of, 130 
composition of, 128 
preparation of, 128 
roast, 132 
scraped, 131 
vitamin content of, 20 
Beet sugar, 39 
Beriberi, 20, 42, 194 
Beverages, 74-80 
acid, 74 
albuminized tea, 74 
albuminous, 74 
arrowroot gruel, 78 
barley water, 77 
bran water, 75 202 
INDEX 
Beverages, cocoa, 77 
coffee, 76 
chocolate, 77, 79 
shake, 79 
cooked eggnog, 76 
cracker gruel, 78 
eggnog, 76 
farina gruel, 78 
farinaceous, 74 
flour gruel, 78 
fruit punch, 79 
Irish moss lemonade, 75 
lemonade, 75 
oatmeal gruel, 78 
stimulating, 74 
tea, 76 
Vichy or soda water, 75 
Bile, 25, 49, 177 
Blanc mange, 95 
Blood, 21, 32 
clotting of, 33 
Body, elements of, 18 
Boiled dressing, 117 
Bone marrow, 44 
Bran water, 75 
agar cakes, 151 
bread, 122 
crackers, 151 
muffins, 122, 151 
Breads, 63 
Breast milk, 90, 154 
Broiled squab, 140 
steak, 132 
Broiling, 132 
Bronchopneumonia, 170 
Broth, 132, 141 
Brussels sprouts, 43, 144 
Bulbs, 40 
Butter, composition of, 90 
food value of, 65 
vitamin content of, 20 
Buttermilk, 90 
mixture, 157 
C 
Cabbage, 99 
Caffein, 76 
Cake, 123-126 
angel food, 125 
baking, 123 
care of, 124 
classification of, 123 
cocoanut puffs, 126 
Cake, fruit cookies, 126 
hot water sponge, 124 
nut wafers, 126 
sponge, 124 
sunshine, 125 
Calcium, 18, 33, 35 
calcification in tuberculosis, 34 
requirement in pregnancy and 
lactation, 35 
in riokets, 34 
source of, in food, 31-35 
Caloric requirement of the indi- 
vidual, 54, 58 
portions, 60, 62 
value of food, 54, 60, 65 
Calorie, defined, 54 
Cane sugar, 39 
Caramel custard, 106 
ice-cream, 114 
Carbohydrates, 37-43 
absorption of, 41 
caloric content, 54 
classification of, 37 
composition of, 19, 43 
diet low in, 43 
dietetic uses, 42 
digestion of, 41 
function of, 19 
occurrence of, in body, 42 
source of, 37 
tolerance of, 39 
uses of, to body, 42 
Carbon, 18 
dioxide, 41 
Carbonates, 31, 34 
Cardiac cases, 191 
Carrots, 97, 98 
Casein, 25 
milk, 158 
Catabolism or Katabolism, 18 
Cauliflower, 43, 144 
Celery, 43, 115, 143 
Cellu-bran crackers, 150 
muffins, 150 
Cellulose, 37, 38 
Cereal mixture, 159 
Cereals, 39, 63, 95 
Certified milk, 91 
Cheese, 90 
rarebit, 150 
Chemical analysis of body, 18 
digestion, 25, 53 
Chicken, 137-141. See Poultry, 
a la Maryland, 140 INDEX 
203 
Chicken broth, 141 
Children, food requirements of, 55 
160, 194 
rate of growth of, 163, 194 
Chlorine, 18 
Chocolate, 77, 79 
ice-cream, 113 
Chops, 133 
Chromo-proteins, 51 
Cleaning, methods of, 69 
Climate, influence of, on food re- 
quirement, 56 
Cocoa, 77 
Cocoanut puffs, 126 
Cod, baked, 146 
Coddled eggs, 87 
Coffee, 76 
ice-cream, 149 
jelly, 148-149 
Concentrated food, 199 
Condiments, 22 
Conjugated protein, 44 
Constipation, 29, 185 
Convalescent diet, 42, 49, 199 
Cookery, 66 
Corn, cream of, 83 
Cornstarch, 95 
Cottage cheese, 94 
Cranberry frappe, 113 
Cream, 90 
sauce, 81 
soups, 82-85 
asparagus, 84, 143 
cauliflower, 85 
celery, 82, 143 
corn, 83 
pea, 84 
potato, 84 
preparation of, 82 
rice, 84 
spinach, 83 
tomato, 83 
Creamed egg, 87 
Cress, 115, 118 
Cucumber, 115, 144 
Custard, 88 
baked, 88, 148 
caramel, 108 
chocolate, 108 
D 
Dainty, 105 
Dairy products, 65 
Dandelions, 43, 144 
Date pudding, 105 
Dates, 39 
Decline, 165 
Deficiency diseases, 20, 42, 194 
Desserts, 104-110 
agar jelly, 106 
with saccharin, 106 
apple snow, 109 
apples, baked, 109 
cuban style, 110 
apricot whip, 105 
banana, baked, 110 
caramel custard, 106 
chocolate custard, 108 
dainty, 105 
date pudding, 105 
lemon meringue, 107 
rice pudding, 104 
sponge, 105 
maple cream toast, 107 
orange pudding, 107 
prune whip, 105 
senna prune, 110 
strawberry fluff, 106 
tapioca cream, 104 
value in dietary, 104 
walnut maple souffle, 104 
Dextri-maltose, 159 
Dextrin, 37, 38 
Dextrose, 25, 37 
Diabetes, 42, 49, 113 
carbohydrate tolerance in, 173 
diabetic recipes, 142 
dietetic treatment, 173, 176 
Joslin’s diet for, 174 
Diarrhea, 49 
Diastase, 38, 39 
Dietary conditions of the sick, 166 
for a child, 35, 48 
Dietetic classes, 73 
Dietetics, defined, 17 
Diets, acute fever, 170 
adequate, 58, 165 
anemia, 35, 49, 192 
asthma, 52 
constipation, 29 
convalescent, 42, 49, 199 
decompensated heart, 191 
deficiency disturbances, 20, 42, 
194 
diabetic, 42, 49, 173, 176 
dysentery, 184 
eczema, 193 204 
INDEX 
Diets, edema, 35, 186, 191, 192 
emaciation, 42, 199 
fat-free, 177 
fevers, 29, 170 
for children, 154 
for various periods of life, 154 
forced feeding, 42, 49, 199 
gastric atony, 181, 182 
ulcer, 183 
gastritis, 49, 181 
gastro-enteritis, 182 
general, 167 
gout, 31, 179 
hypertension, 52, 192 
indigestion, 29 
“Karel,” 191 
lactation, 000 
light, 167 
liquid, 74, 167 
liver, 49, 177 
milk, 154 
mucous colitis, 182 
nephritis, 29, 186, 189 
obesity, 42, 177, 178 
postoperative, 195 
pregnancy, 35, 197 
preoperative, 195 
Prochownick, 198 
purin-free, 52, 179 
rice, 193 
rickets, 20, 34, 49, 198 
salt-free, 35, 188, 189, 191 
semi-solid, 167 
skin cases, 52, 193 
surgical cases, 195 
typhoid, 170 
Digestion, 23, 32 
aids to, 23 
chemical, 24 
physical, 24 
Digestive disturbances, 49 
Disaccharids, 37 
Dish washing, 70 
Distillation of water, 29 
Dysentery, 184 
E 
Eczema, 193 
Edema, 28, 32, 35, 186, 191, 192 
Egg-plant, 43, 145 
Eggs, 86-89 
baked, 87 
Eggs, custard, 88 
beef tea custard, 89 
coddled, 87 
composition of, 86 
creamed, 87 
digestibility of, 86 
egg nest, 87 
eggnog, 76 
foamy omelet, 88 
poached, 87 
preservation of, 86 
Eiweiss milk, 158 
Elements in body, 18, 34 
Elimination, 26 
Emaciation, 42, 199 
Emetic, 29 
Emulsification, 47 
Endive, 43, 115 
Energy, 17 
Enteritis, 182 
Enzymes, 24, 25, 33 
acting on carbohydrates, 25 
on fats, 25 
on proteins, 25 
classification of, 25 
source of, 24 
table of, 25 
Erepsin, 23, 53 
Errors in diet, 194 
Esthetic value of food, 21, 66 
Eye cases, 196 
F 
Fahrenheit scale, 68 
Farina, 78 
Fat soluble A vitamin, 20, 48 
effect of heat upon, 20 
function of, 20 
foods containing, 20 
Fats, 19, 44-49 
absorption of, 47 
caloric value of, 54 
cause of gastro-intestinal dis- 
turbances, 49 
characteristics of, 46 
composition of, 44 
dietetic uses, 48 
digestion of, 46 
effect of heat upon, 45, 46 
enzymes acting upon, 25 
fat-free diet, 177 
fixed, 44 INDEX 
205 
Fats, functions of, in body, 19 
occurrence of, in body, 48 
source of, 44 
utilization of, 45 
vitamin content of, 20 
volatile oils, 44 
Fatty acids, 25, 45 
Feeding, forced, 42, 49 
by rectum, 197 
infant, 154 
postoperative, 195 
preoperative, 195 
Fevers, 29 
acute, 170 
long duration, 170 
typhoid, 42, 170, 171, 172, 173 
Figs, 39 
Filtration of water, 30 
Fish, 134-136 
composition of, 65 
haddock, 135 
halibut, 135 
nutritive value of, 134 
pigs in blankets, 135 
planked white, 136 
preparation of, 134 
selection of, 134 
stuffing of, 135 
Flour, 63, 120, 12 
mixtures, 119-122 
baking powder biscuit, 121 
batters, 119 
bran bread, 122 
muffins, 122 
digestibility, 119 
health bread, 122 
nut bread, 122 
popovers, 121 
shortcake, 121 
toast, 119 
Fluorine, 18 
Foamy omelet, 88 
Food, 17 
acid forming, 34 
adjuvants of, 22 
ash constituents of, 35, 36 
base forming, 34 
caloric value of, 54 
care of, 155, 168 
chemical digestion of, 25 
classification of, 18 
composition of, 18 
defined, 17 
diabetic, 143 
Food, distribution of, 21 
effect of heat upon, 60 
fuel value of, 54 
functions of, 17 
idiosyncrasies, 164 
incomplete, 101 
preparation, 21, 66 
purin content of, 180 
requirements, 54, 58 
selection of, 21, 67 
service of, 21 
vitamin content of, 20 
Forced feeding, 42, 49, 199 
Fowl. See Poultry. 
Fractures, 33 
French dressing, 116 
Frozen mixtures, 111-114 
angel parfait, 114 
caramel ice-cream, 114 
chocolate ice-cream, 113 
cranberry frappe, 113 
grape frappe, 113 
lemon ice, 111 
maple parfait, 114 
mousse, 114, 149 
orange ice, 112 
Philadelphia ice-cream, 113 
pineapple frappe, 112 
raspberry ice, 112 
rose petal mousse, 114 
strawberry ice, 112 
vanilla ice-cream, 113 
white velvet sherbet, 112 
Fructose, 39 
Fruit, 34, 40 
albumen, 79 
cookies, 125 
preparation of, 108 
punch, 79 
salad, 117 
vitamin content of, 20 
Fuel value of food, 54 
Function of food, 17 
Fungi, 41 
G 
Galactose, 25, 37, 39 
Gall-bladder, postoperative diet, 
196 
Garbage can, care of, 72 
Garnishes, 136 
Gastric atony, 181, 182 206 
INDEX 
Gastric disturbances, 49, 181 
juice, 25, 53 
ulcer, treatment of, 183 
Gastritis, 49, 181 
Gastro-enteritis, 182 
Gastro-enterostomy, 196 
Gastro-intestinal disturbances, 49, 
181 
tract, 25 
Gelatin, 51, 101-103 
almond cream, 103 
aspic jelly, 102 
food content of, 10,1 
imperial pudding, 102 
lemon jelly, 102 
preparation, 101 
snow pudding, 103 
springtime salad, 101 
tomato jelly, 101 
General diet, 167 
Globulins, 50, 86 
Glucose, 39 
Gluteline, 50 
Gluten, 120 
Glycerin, 25, 45 
Glycogen, 38, 42 
Glyco-proteins, 51 
Goiter, 179 
Gout, 31, 179 
Gram scale, 143 
Grape frappe, 113 
fruit, 43, 109 
Grapes, 39 
Greens, 40, 63 
Growth of, 20, 48 
Gruels, 78 
Gums, 38 
H 
Haddock, 135 
Halibut, 135 
Hard water, 27 
Health bread, 122 
Heat, effect on foods, 20, 46, 51, 95 
Hemoglobin, 33 
High caloric diet, 42, 199 
in typhoid, 172 
in tuberculosis, 199 
Histones, 51 
Hollandaise sauce, 100 
Honey, 39 
Hoos’ albumin milk, 160 
Hospital diets, 167 
Household measurements, 67 
Human milk, 90, 154 
Hydrocarbons, 46 
Hydrogen, 18 
Hypertension, 52, 192 
I 
Ice-cream. See Frozen mixtures. 
Ices. See Frozen mixtures. 
Imperial pudding, 102 
Indigestion, 29 
Infancy, 154 
Infant feedings, 154 
Inorganic foods, 18 
salts, 31 
Intestinal digestion, 25 
tract, 25 
Iodin, 18, 179 
Irish moss, 41, 75 
Iron, 18, 31 
in the blood, 33 
sources of, in food, 31, 35, 192 
J 
Jellied chicken, 140 
Joslin’s treatment of diabetes, 174 
Junket, 93 
K 
Karel diet, 191 
Karo syrup, 159 
Katabolism, 18 
Kidneys, 52 
in nephritis, 186, 196 
Kilogram, 54 
Koumyss, 90, 92, 197 
L 
Laboratory, care of, 69 
Lactase, 25 
Lactation, 197 
Lactic acid milk, 159 
Lactose, 37, 38 
Lamb chops, 133 
Laxatives, 48, 49 INDEX 
207 
Leavening agents, 119 
Lecithin, 44, 86 
Lecitho-proteins, 51 
Lemon ice, 111 
jelly, 102 
meringue, 107 
rice pudding, 104 
sponge, 105 
whey, 93 
Lemonade, 75 
Lettuce, 115 
Leukocytes, 25 
Levulose, 25, 37, 39 
Lichens, 41 
Light diet, 167 
Lipase, 25 
Liquid diet, 74, 167 
Lithia water, 31 
Liver, 49, 177 
dietetic treatment for, 49, 177 
Lymph, 22 
M 
Magnesium, 18 
Maitre d’hotel butter, 133 
Malnutrition, 42, 49, 194 
Malt soup, 157 
Maltase, 25 
Malted milk, 93 
Maltose, 25, 37, 38 
Maple cream toast, 107 
parfait, 114 
Mastication, 24, 53 
Maturity, 164 
Mayonnaise, 117 
Meals, service of, 166 
Measles, 170 
Measures and weights, 60, 68 
Meats, 128-133 
ash constituent of, 34, 130 
beef broth, 132 
essence, 131 
juice, 131 
roast, 132 
scraped, 131 
broiled bacon, 133 
steak, 132 
chops, 133 
composition of, 130 
cookery of, 130 
cuts of, 128 
definition of, 128 
Meats, pan broiled bacon, 133 
selection of, 130 
vitamins, 20 
Menu for one day, 58 
Metabolism, 18, 26, 32 
Meta-proteins, 51 
Metric system, 67 
Milk, 90-94 
breast versus cow’s milk, 90 
certified, 91 
composition of, 90 
cottage cheese, 94 
digestibility of, 91 
diet, 186-191 
food content of, 90 
junket, 93 
koumyss, 92, 197 
lemon whey, 93 
malted, 93 
mixtures, 154-160 
pasteurized, 91 
peptonized, 92 
shake, chocolate, 79 
soups, 82 
souring of, 91 
sterilization of, 91, 92 
sugar, 37, 38 
use in nephritis, 186 
vitamin content of, 20 
Mineral matter, 19, 35 
dietetic uses of, 34 
occurrence in body, 31 
relation of, to deficiency dis- 
eases, 34 
sources of, 31 
uses of, in the body, 32 
metabolism, 32 
Mixed diet, 24 
Modified recipes, 142-153 
asparagus, cream of, 143 
loaf, 145 
baked custard, 148 
bran and agar cakes, 151 
crackers, 151 
pancakes, 152 
Brussels sprouts, 144 
cauliflower, 144 
celery, cream of, 143 
stuffed, 147 
cellu-bran crackers, 150 
muffins, 150 
cheese rarebit, 150 
cod, baked, 146 
coffee agar jelly, 149 208 
INDEX 
Modified recipes, coffee jelly, 148 
ice-cream, 149 
cucumber, 144 
dandelions, 144 
diabetic bran muffins, 151, 152 
cookery, 142 
egg-plant, 145 
junket, 148 
lemon jelly, 148 
milk, 158 
minced meat, 146 
mosquitoes, 146 
mousse, 149 
mushrooms, 144 
orange agar jelly, 149 
peppers, green, 145 
soup, vegetable, 153 
springtime salad, 147 
thrice cooked vegetables, 153 
tomatoes, stuffed, 145 
snow pudding, 147 
Monosaccharids, 37 
Mosenthal diet, 187 
Motor meal, 181 
Mousse, 114-149 
Mouth, 25 
Mucous colitis, 182 
Muffins, 150 
Mumps, 170 
Mushrooms, 41, 144 
N 
Nephritic diet, 186, 196 
Nephritis, 29, 186 
acute, 186 
Neuritis, 20 
Nitrogen, 18 
balance, 21, 48 
in food, 50 
Nitrogenous waste, 29 
Nucleo-protein, 51 
Nursery formula, 158 
Nutritive enemata, 197 
O 
Oatmeal gruel, 78 
water, 157 
Obesity, 42, 177, 178 
Olein, 45 
Olive oil, 199 
Osmotic pressure, 32 
p 
Palmitin, 45 
Pancreatic juice, 45 
Pellagra, 194 
Peppers, 145 
Pepsin, 25, 53 
Peptids, 51 
Peptones, 25, 51, 53 
Peptonized milk, 92 
Periods of life, 154, 163 
Peristalsis, 25, 42 
Peritonitis, 196 
Philadelphia ice-cream, 113 
Phospho-proteins, 51 
Phosphorus, 18, 31, 35 
Pineapple frappe, 112 
Pineappleade, 75 
Planked white fish, 136 
Plasma, 22 
Pneumonia, 170 
Poached eggs, 87 
Poisoning of food, 52 
Polypeptids, 25, 53 
Polysaccharids, 37 
Popovers, 121 
Postoperative feeding, 195 
Potassium, 18, 31 
Potatoes, 96, 97, 98 
Poultry, 137-141 
broiled chicken, 139 
chicken a la Maryland, 140 
broth, 141 
composition of, 65 
digestibility of, 137 
jellied chicken, 140 
mock fried, 140 
preparation of, 137 
roast chicken, 139 
selection of, 137 
squab, 140 
stuffing of, 139 
Pregnancy, 35 
diet in, 197 
Preparation of food, 21, 154 
of the tray, 168 
Preoperative feeding, 195 
Prochownick diet, 198 
Protamines, 51 
Protein milk, 158 
Proteins, 19, 50-53 
ash constituent of, 35, 50 
caloric value of, 54 
characteristics of, 51 INDEX 
209 
Proteins, classification of, 50 
composition of, 50 
conjugated, 44, 51 
derived, 51 
description of, 50 
dietetic uses of, 52 
digestion of, 25, 52, 53 
function of, in body, 52 
in nephritis, 186 
requirements, 165 
simple, 50 
sources of, 50 
test for, 51 
Proteoses, 25, 51, 53 
Prune whip, 105 
Prunes, senna, 110 
Ptyalin, 25 
Pumpkin, 43 
Punch, 79 
Purin content of foods, 180 
Purin-free diet, 52, 179 
Putrefaction of protein, 52 
R 
Radishes, 115 
Raspberry ice, 112 
Rectal feeding, 197 
Refrigerator, care of, 72 
Renal disturbances, 186 
Rhubarb, 43 
Rice, 99 
diet, 193 
Rickets, 20, 34, 49 
Roast beef, 132 
chicken, 139 
Roots, 40, 60 
Rose petal mousse, 114 
Roughage, 23 
Rules for feeding patients, 166 
S 
Saccharin, 142 
Salads, 1157118 
composition of, 115 
. cress, 118 
dressings for, 116 
food value of, 115 
fruit, 117 
preparation of, 115 
Swiss, 117 
Salads, vegetable, 118 
Saliva, 25 
Salivary digestion, 24, 25 
Sauce, Hollandaise, 136 
tartar, 136 
Salt, 31 
content of foods, 190 
Salt-free diet, 35, 188, 189, 191 
Salts, 45 
Saponification, 47 
Scarlet fever, 170 
Scraped beef, 131 
Scurvy, 20, 42, 194 
Semi-solid diet, 167 
Service of food, 167 
Sex, influence of, on food require- 
ment, 57 
Shellfish, 65 
Shortcake, 121 
Silica, 18 
Sink, care of, 71, 72 
Sippy diet, 184 
Skin cases, 52, 193 
Small intestine, 25 
Sodium, 18, 31, 33, 35 
Soft cooked eggs, 87 
water, 27 
Soups, cream, 82, 143, 153 
Snow pudding, 103 
Special diets. See Diets. 
Spices, 22 
Spinach, 20, 98 
Sponge cake, 124 
Springtime salad, 101 
Squab, 140 
Squash, 43 
Standard graduate, 143 
Starch, 37, 38 
digestion of, 25 
preparation of, 95 
Starvation treatment, 174, 175 
Steapsin or lipase, 25 
Stearin, 45 
Sterilization, 30, 91, 92 
Stimulating beverages, 22 
Stomach, 25 
Strawberry fluff, 106 
ice, 112 
String beans, 43 
Stuffing, 135, 139 
Sucrase, 25 
Sucrose, 37, 38 
Sugar, 37, 38 
composition of, 63 210 
INDEX 
Sulphur, 18, 31, 34 
Sunshine cake, 125 
Surgical cases, 195 
T 
Tapioca Cream, 104 
Tea, 76, 79 
Test meals, 186 
Them, 76 
Theobromin, 77 
Thermometry, 68 
Thrice cooked vegetables, 153 
Toast, 119 
Tomatoes, 43, 99, 101, 115, 145 
Tonsil cases, 196 
Tray, 166, 169 
Truffles, 41 
Tryptophan, 101 
Tuberculosis, 34 
dietetic treatment of, 49, 52, 199 
Tubers, 40 
Turnips, 98 
Typhoid, dietetic treatment of, 
170-173 
specimen diets, 172 
Tyrosin, 101 
U 
Urea, 50 
Uric acid, 50, 179 
Urinalyses, 174, 188 
V 
Vanilla ice-cream, 113 
Vegetables, 96-100, 144 
asparagus, 97, 143 
content of, 43 
carrots, 97, 98 
onions, 97, 98 
potatoes, baked, 97 
boiled, 96 
mashed, 96 
scalloped, 97 
preparation of, 96 
rice, 99 
salad, 118 
soup, 153 
spinach, 98 
Vegetables, thrice cooked, 153 
tomatoes, 99, 101, 115 
turnips, 98 
Vichy water, 75 
Villi, 25 
Vitamins, 20, 48, 154, 194 
Vitellin, 44 
Volatile oils, 44 
W 
Walnut maple souffle, 107 
Walnuts, 43 
Water, 19, 27-30 
boiling point of, 68 
classification of, 27 
cress, 115, 118 
dietetic uses of, 29 
freezing point of, 68 
melon, 43, 109 
mineral, 31 
C vitamin, 20 
occurrence of, in the body, 28 
purification of, 29 
quantity required, 28 
soluble B vitamin, 20 
sources of, 27 
uses of, in the body, 28 
Weight, influence of, on food i 
quirement, 55 
Weights and measures, 67 
of children, 163 
of rations of food, 60, 62 
Wheat, 120 
Whey, 93 
White velvet sherbet, 112 
Women, food requirement of, 57 
Work, 54, 56 
X 
Xerophthalmia, 20, 194 
Y 
Yeast, 20 
Z 
Zwieback, 119