Food and Cookery for the Sick and ConvalescentLittle, Brown,, 1904 - 289 pages |
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Page ix
... . EGGS . 88 100 • 106 XVII . SOUPS , BROTHS , AND STEWS . 118 · XVIII . FISH . • 125 XIX . MEAT • 134 . XX . VEGETABLES XXI . POTATOES XXII . SALADS AND SANDWICHES • 151 159 • 163 CHAPTER XXIII . HOT PUDDINGS AND PUDDING SAUCES XXIV .
... . EGGS . 88 100 • 106 XVII . SOUPS , BROTHS , AND STEWS . 118 · XVIII . FISH . • 125 XIX . MEAT • 134 . XX . VEGETABLES XXI . POTATOES XXII . SALADS AND SANDWICHES • 151 159 • 163 CHAPTER XXIII . HOT PUDDINGS AND PUDDING SAUCES XXIV .
Page xi
... Fish , Garnish of Potato Border and Lemon Fancy Roast , garnished with Toast Points and Parsley . Broiled Oysters Beef cut in Strips for Scraping 92 112 · 112 114 130 • 132 . 132 140 Beef Balls 142 · Beef Balls Pan - broiled French ...
... Fish , Garnish of Potato Border and Lemon Fancy Roast , garnished with Toast Points and Parsley . Broiled Oysters Beef cut in Strips for Scraping 92 112 · 112 114 130 • 132 . 132 140 Beef Balls 142 · Beef Balls Pan - broiled French ...
Page 2
... fish , eggs , and cheese ; the principal vegetable proteids are cereals , peas , beans , and lentils . The proteids obtained from ani- mal foods are more easily digested and more completely absorbed than those obtained from vegetable ...
... fish , eggs , and cheese ; the principal vegetable proteids are cereals , peas , beans , and lentils . The proteids obtained from ani- mal foods are more easily digested and more completely absorbed than those obtained from vegetable ...
Page 15
... Eggs , raw ( 2 ) Cauliflower Bread , stale ( 21⁄2 oz . ) . Potatoes , baked ( 2 ) Sweetbread TIME . · 134 hours 134 66 2 66 222 66 66 66 214 66 21/4 66 21/3 66 2 to 22 66 2 to 3 66 KIND . White Fish ( Cod excepted ) Tapioca , DIGESTION .
... Eggs , raw ( 2 ) Cauliflower Bread , stale ( 21⁄2 oz . ) . Potatoes , baked ( 2 ) Sweetbread TIME . · 134 hours 134 66 2 66 222 66 66 66 214 66 21/4 66 21/3 66 2 to 22 66 2 to 3 66 KIND . White Fish ( Cod excepted ) Tapioca , DIGESTION .
Page 16
Fannie Merritt Farmer. KIND . White Fish ( Cod excepted ) Tapioca , Arrowroot , and Sago Gruel Beef , roast , rare Lamb Chops ( 31⁄2 oz . ) Chicken · Game Apple , large ( raw ) TIME . 21⁄2 to 24 hours 223 66 66 3 3 3 66 3 66 314 66 4 66 ...
Fannie Merritt Farmer. KIND . White Fish ( Cod excepted ) Tapioca , Arrowroot , and Sago Gruel Beef , roast , rare Lamb Chops ( 31⁄2 oz . ) Chicken · Game Apple , large ( raw ) TIME . 21⁄2 to 24 hours 223 66 66 3 3 3 66 3 66 314 66 4 66 ...
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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...