[Gutenberg 54568] • A Handbook of Invalid Cooking / For the Use of Nurses in Training, Nurses in Private Practice, and Others Who Care for the Sick by Boland, Mary A. -- Read -- Imperial Library of Trantor

Index

A HANDBOOK OF INVALID COOKING PREFACE CONTENTS INTRODUCTION PART I EXPLANATORY LESSONS

PREPARATION OF FOOD CHEMICAL AND PHYSICAL CHANGES ELEMENTS AIR FIRE COMPOSITION OF THE BODY PRINCIPAL CHEMICAL COMPOUNDS IN THE BODY THE FIVE FOOD PRINCIPLES

WATER PROTEIN FATS THE CARBOHYDRATES AIR

MILK DIGESTION NUTRITION

PART II RECIPES

BEEF-JUICE, BEEF-TEA, AND BROTHS

BEEF-JUICE BEEF-TEA BEEF BROTH BROTH MADE FROM BEEFSTEAK SCOTCH BEEF BROTH CHICKEN BROTH MUTTON BROTH OYSTER-TEA. No. 1 OYSTER-TEA. No. 2 CLAM BROTH

GRUELS

BARLEY GRUEL ARROWROOT GRUEL OATMEAL GRUEL FROM POUNDED GRAIN OATMEAL GRUEL (Plain) FLOUR GRUEL CRACKER GRUEL FARINA GRUEL IMPERIAL GRANUM RACAHOUT DES ARABES INDIAN-MEAL GRUEL

MUSH AND PORRIDGE

OATMEAL MUSH FARINA WHEAT GERM IMPERIAL GRANUM GRANULA CRACKED OR ROLLED WHEAT INDIAN-MEAL MUSH HOMINY MUSH

DRINKS

EGG-NOG MILK-PUNCH WINE WHEY WINE WHEY WITH RENNET LEMONADE MILK LEMONADE BRANDY-MILK WITH EGG SHERRY AND EGG STERILIZED MILK MILK AND SELTZER MILK AND SODA-WATER TOAST-WATER BARLEY-WATER RICE-WATER FRUIT-SODA. No. 1 FRUIT-SODA. No. 2 COFFEE SYRUP VANILLA SYRUP OTHER SYRUPS GRAPE JUICE FLAXSEED TEA WITH LEMON APPLE TEA KUMISS THE COCOA-BEAN COCOA COCOA-SHELLS COCOA-NIBS CHOCOLATE TEA COMPOSITION OF TEA COFFEE COFFEE. No. 1 COFFEE. No. 2 MULLED WINE COCOA CORDIAL

JELLIES

WINE JELLY. No. 1 WINE JELLY (No. 2) WITH LEMON LEMON JELLY ORANGE JELLY COFFEE JELLY FRENCH JELLY WITH FRESH FRUITS RESTORATIVE JELLY CHICKEN JELLY PUNCHEON JELLY

TOAST

BUTTERED WATER TOAST MILK TOAST CREAM TOAST FRENCH OR EGG TOAST CROUTONS SIPPETS VERMICELLI TOAST

SOUPS

OYSTER SOUP CHICKEN SOUP MOCK-BISQUE SOUP POTATO SOUP CREAM-OF-CELERY SOUP CREAM-OF-RICE SOUP QUEEN VICTORIA'S FAVORITE SOUP CHICKEN-TAPIOCA SOUP BEEF-TAPIOCA SOUP CHICKEN PANADA CONSOMMÉ BOUILLON APPLE SOUP

OYSTERS

RAW OYSTERS OYSTERS ROASTED IN THE SHELL OYSTER SOUP OYSTER STEW CREAMED OYSTERS BROILED OYSTERS FANCY ROAST OR PAN-BROILED OYSTERS OYSTER BROTH OYSTERS COOKED IN A CHAFING-DISH

EGGS

SOFT-COOKED EGGS POACHED OR DROPPED EGGS SCRAMBLED EGGS. No. 1 SCRAMBLED EGGS. No. 2 OMELETS CREAMY OMELET FOAMY OMELET OMELET WITH HAM. No. 1 OMELET WITH HAM. No. 2 OMELET WITH JELLY OMELET WITH CHICKEN OMELET WITH TOMATO OMELET WITH PARSLEY SPANISH OMELET ORANGE OMELET

POTATOES

BOILED POTATOES MASHED POTATOES BAKED POTATOES ROASTED POTATOES CREAMED POTATOES DUCHESS POTATOES

MEATS

BEEF CHICKEN BIRDS VENISON MUTTON LAMB CHOPS

STEWS

CHICKEN STEW BEEF STEW MUTTON STEW

SWEETBREADS

CREAMED SWEETBREADS FRICASSEED SWEETBREADS SWEETBREADS WITH PEAS

FISH

BROILED FISH CREAMED FISH BOILED FISH

CUSTARDS, CREAMS, PUDDINGS, AND BLANC-MANGE

SOFT CUSTARD BAKED CUSTARD FRENCH CUSTARD RENNET CUSTARD OR SLIP EGG CREAM VELVET CREAM COFFEE CREAM CHOCOLATE CREAM TAPIOCA CREAM RICE CREAM PEACH FOAM SNOW PUDDING PRINCESS PUDDING CORN-STARCH PUDDING BARLEY PUDDING CREAM-OF-RICE PUDDING FRUIT TAPIOCA TAPIOCA JELLY ORANGE LAYERS ORANGE BASKETS IRISH MOSS BLANC-MANGE PINK BLANC-MANGE

SALADS

FRENCH DRESSING MAYONNAISE DRESSING LETTUCE SALAD TOMATO SALAD CHICKEN SALAD POTATO SALAD POTATO SALAD WITH OLIVES CELERY SALAD

ICE-CREAM, SHERBETS, AND ICES

PHILADELPHIA ICE-CREAM ROYAL ICE-CREAM ICE-CREAM WITH AN IMPROVISED FREEZER FROZEN CUSTARD LEMON SHERBET WITH GELATINE LEMON SHERBET WITH SUGAR SYRUP ORANGE SHERBET APRICOT ICE

COOKED FRUITS

BAKED TART APPLES BAKED SWEET APPLES STEWED APPLES APPLE COMPOTE STEWED PRUNES CRANBERRY SAUCE AND JELLY GRAPE SAUCE GRAPE JELLY APPLE JELLY

BREAD

LIQUID YEAST WATER BREAD MILK BREAD STICKS RUSK DRIED RUSK GRAHAM BREAD CREAM-OF-TARTAR BISCUIT SNOW-CAKES GRAHAM GEMS OATMEAL MUFFINS GLUTEN BREAD BAKING-POWDER

CAKE

THE PROCESS OF CAKE MAKING INVALID'S SPONGE CAKE FEATHER CAKE LAYER CAKE CARMINE FOR COLORING WHITE CAKE DREAM CAKE CAKE FILLING AND FROSTING

DIET LISTS OR MENUS FOR THE SICK

LIQUID DIET LIGHT DIET CONVALESCENT'S DIET

SERVING

Importance of Skill in Cooking Good Serving a Necessity Preparation of the Invalid's Tray Importance of Harmony of Colors Care of Dishes and Trays in Contagious Diseases Tray Decoration Variety, Intervals of Feeding A Plan for the Preparation of an Invalid's Breakfast

THE FEEDING OF CHILDREN

Ways in which a Child may be Supplied with Food Artificial Feeding Comparison of the Composition of Cow's and Human Milk Buying, Care, and Sterilization of Cow's Milk Mellin's Food and other Attenuants Predigestion Bacterial Poisins in Milk Apparatus for Sterilizing Milk Care of Feeding-Bottles Condensed Milk Preserved Milk Farinaceous Foods Amount of Food for Each Meal Temperature of Food, and Intervals of Feeding General Rules for Feeding.

For the First Week; One Feeding After the First Week, and Until the Sixth Week From the Sixth Week to the Sixth Month From the Sixth to the Tenth Month From the Tenth to the Twelfth Month From the Twelfth to the Eighteenth Month After Eighteen Months

Foods to be Avoided

DISTRICT NURSING

To make a Fire To Wash Dishes Sweeping and Dusting BILLS OF FARE

SATURDAY, MAY SUNDAY, MAY MONDAY, MAY TUESDAY, MAY SATURDAY, SEPTEMBER SUNDAY, SEPTEMBER MONDAY, SEPTEMBER TUESDAY, SEPTEMBER SATURDAY, JANUARY SUNDAY, JANUARY MONDAY, JANUARY TUESDAY, JANUARY

LITERATURE

A List of Books CHARTS APPARATUS

INDEX FOOTNOTES:

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