Food and Cookery for the Sick and ConvalescentLittle, Brown,, 1904 - 289 pages |
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Page vii
... diet from infancy to old age . The classification , compo- sition , nutritive value , and digestibility of foods have been carefully considered with the same constant pur- pose of being a help to those who arrange dietaries . The ...
... diet from infancy to old age . The classification , compo- sition , nutritive value , and digestibility of foods have been carefully considered with the same constant pur- pose of being a help to those who arrange dietaries . The ...
Page viii
... diet in various diseases , and the recipes for the die- betic have involved much thought and labor . The hundreds of thoroughly tested recipes cover the whole range of the subject of cookery for the sick and convalescent . They are ...
... diet in various diseases , and the recipes for the die- betic have involved much thought and labor . The hundreds of thoroughly tested recipes cover the whole range of the subject of cookery for the sick and convalescent . They are ...
Page 2
... , which neutralizes the acids constantly being formed . The waste products of urine in the form of urea . proteids are excreted by the While a well - balanced dietary contains all the food principles , it is possible to 2 FOOD AND COOKERY .
... , which neutralizes the acids constantly being formed . The waste products of urine in the form of urea . proteids are excreted by the While a well - balanced dietary contains all the food principles , it is possible to 2 FOOD AND COOKERY .
Page 4
... do not consider expense in feeding , there is a strong tendency to increase the use of fats and oils and decrease the carbohydrates , while " In the diet in many respects they are interchangeable 4 FOOD AND COOKERY .
... do not consider expense in feeding , there is a strong tendency to increase the use of fats and oils and decrease the carbohydrates , while " In the diet in many respects they are interchangeable 4 FOOD AND COOKERY .
Page 5
... diet diminishes the need of water , while one composed largely of animal food increases this need . It aids Mineral matter is necessary for the building of tissues , being found , principally , in the bones and teeth . in the digestion ...
... diet diminishes the need of water , while one composed largely of animal food increases this need . It aids Mineral matter is necessary for the building of tissues , being found , principally , in the bones and teeth . in the digestion ...
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Common terms and phrases
1/4 teaspoon salt ½ teaspoon acid add sugar albumen bake Beat Beef Extract beef tea boiling point bread Broiled Calories carbohydrates celery celery salt cereals cheese cloth chicken cocoa coffee cooked cracker Croustades crumbs crushed ice cup boiling water cup cold water cup scalded milk diet dissolved double boiler Drain egg slightly fermentation fish flavor French Dressing fruit garnish gastric juice gelatin gradually grains pepper grains salt Gruel heat hot water Irish Moss Jelly Koumiss lemon colored lemon juice let stand meal meat melted butter minutes mixture mould nutritive value Omelet one-half tablespoon orange oysters parsley patient potato proteid remove rice Salad scalded milk Season with salt slices soft Soup spoon sprinkle with salt starch stirring constantly stomach Strain strainer sweetbread tablespoon butter tablespoon flour tablespoon sugar Tapioca toast Tomato vanilla vegetables wheat white of egg yeast yeast cake Yolk 1 egg
Popular passages
Page 19 - I have come to the conclusion that more than half of the disease which embitters the middle and latter part of life is due to avoidable errors of diet; and that more mischief, in the form of actual disease, of impaired vigor, and of shortened life, accrues to civilized man from erroneous habits of eating than from the habitual use of alcoholic drink, considerable as I know that evil to be.
Page 55 - September, when milk containing less than twelve per cent, of milk solids, or less than nine per cent, of rnilk solids exclusive of fat, or less than three per cent, of fat, shall be deemed to be uot of good standard quality.
Page 213 - As soon as boiling point is reached, add flour all at once, and stir vigorously. Remove from fire as soon as mixed, and add unbeaten eggs one at a time, beating, until thoroughly mixed, between the addition of eggs. Drop by spoonfuls on a buttered sheet, one and one-half inches apart, shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in centre. Bake thirty minutes in a moderate oven.
Page 96 - White 1 egg }2 teaspoon salt 3% cups flour Add butter, sugar, and salt to milk ; when lukewarm, add dissolved yeast cake, white of egg well beaten, and flour. Knead...
Page 8 - The amount of heat given off in the oxidation 01 a given quantity of any material is called its "heat of combustion," and is taken as a measure of its latent or potential energy. The unit commonly used is the calorie, the amount of heat which would raise the temperature of 1 kilogram of water 1° C., or, what is nearly the same thing, 1 pound of water 4° F.
Page 97 - ... bread and hoecake can be made in the same lesson, since the first is made in the oven and the second cooked on a griddle on top of the stove. RECIPES. Corn Bread. 1 cup scalded milk. 1 teaspoon salt, i cup white corn meal.
Page 5 - There is not much in the way of experimental evidence to help us in coming to a conclusion on this point, but there is a prevailing belief among competent observers that in the diet of children, at least, a deficiency of fat cannot be replaced by an excess of carbohydrate, and that fat seems to play some part in the formation of young tissues which cannot be undertaken by any other nutritive constituent of...