Food and Cookery for the Sick and ConvalescentLittle, Brown,, 1904 - 289 pages |
From inside the book
Results 1-5 of 45
Page 13
... mixed with the gastric juice to render the whole acid , thus destroying the alkaline reac- tion . Fats are set free , and to some extent melted in the stomach . About six per cent of proteids , twenty per cent of sugar , and some salts ...
... mixed with the gastric juice to render the whole acid , thus destroying the alkaline reac- tion . Fats are set free , and to some extent melted in the stomach . About six per cent of proteids , twenty per cent of sugar , and some salts ...
Page 14
... mixing the food with the gastric juice , thus bringing the whole to a semi - fluid consistency . The second is a wave ... mixed diet is the most satisfactory . There is great danger , especially in the young , of be- coming addicted to ...
... mixing the food with the gastric juice , thus bringing the whole to a semi - fluid consistency . The second is a wave ... mixed diet is the most satisfactory . There is great danger , especially in the young , of be- coming addicted to ...
Page 50
... mixed dietary , when taken between meals with a cracker or piece of bread , and it should be sipped rather than drunk . If taken quickly in large quantities , so dense a curd is formed in the stomach that it is with difficulty that the ...
... mixed dietary , when taken between meals with a cracker or piece of bread , and it should be sipped rather than drunk . If taken quickly in large quantities , so dense a curd is formed in the stomach that it is with difficulty that the ...
Page 86
... mixed with salt to boiling water , let boil two minutes , then cook over hot water one hour . Strain , bring to boiling point , and add milk or cream to meet the needs of the case . Oatmeal Gruel II . 1/3 cup coarse oatmeal . 11⁄2 cups ...
... mixed with salt to boiling water , let boil two minutes , then cook over hot water one hour . Strain , bring to boiling point , and add milk or cream to meet the needs of the case . Oatmeal Gruel II . 1/3 cup coarse oatmeal . 11⁄2 cups ...
Page 89
... mixed with water and acted upon by yeast , allow the gas formed to expand without danger of escape , making light the entire The strength of a flour is determined largely by the quantity of gluten it contains . The larger the quantity ...
... mixed with water and acted upon by yeast , allow the gas formed to expand without danger of escape , making light the entire The strength of a flour is determined largely by the quantity of gluten it contains . The larger the quantity ...
Other editions - View all
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...