How to cook for the sick and convalescent, arranged for the physician, trained nurse, and home use

Preface To The Second Edition

Besides adding seventy recipes to those contained in the first edition, the author, with the assistance of several prominent physicians, has given a complete classification of the recipes (or food formulas) contained in this volume from which to choose when arranging diet lists for general and specific purposes.

This volume aims to place the preparation of food on an accurate basis, just as medicine prescribed by the physician is prepared by skilled hands from standard formulas.

The author wishes to acknowledge her indebtedness especially to Judson Daland, M.D., and David Riesman, M.D., for their useful advice in reference to the classification of the foods and recipes, and also to Samuel S. Sadtler, B.S., for help in respect to the chemical composition of foods.

Preface To The First Edition

The careful preparation of food is now recognized to be of vital importance to an invalid and a valuable assistance, in many cases, to the physician in hastening the recovery of a patient.

If, in addition, the foods be classified with reference to their composition, it enables the physician to select only those best adapted for any special requirement.

The author has been frequently asked to bring these recipes together in book form, which has now been done, with the earnest hope that they may prove of assistance to the trained nurse or caretaker of the sick, which will be commensurate with the labor involved in the preparation of this little volume.

They have been arranged in such a way that the physician, in outlining a course of diet, may find them most useful and a source of ready reference, and that whatever food is ordered can be properly cooked.

Not only has the author carefully tried all the recipes here given, but they have been successfully used in six hospitals.

The following principles are strictly adhered to, — viz.:

i. Starchy foods require long cooking.

2. Albuminous foods, as eggs, oysters, etc., must be cooked at a low temperature, or they are rendered tough.

8 PREFACE TO FIRST EDITION.

3. Fats in the form of butter and cream are best added after the food has been removed from the fire.

4. Where boiled milk is objected to, the milk is only heated to the pasteurizing point (165 F.).

5. When a restricted diet is ordered and starchy food is not allowed, the soups and sauces are thickened with yolks of eggs or Irish moss.

6. No fried foods should ever be given an invalid.

7. Give as much variety as possible.

8. Serve everything tasty, and use as little flavoring as possible, so that the flavor of the main food principle be not lost.

Garnish the dishes, but be sure they taste as good as they look.

Measure all ingredients carefully before mixing. Taste before serving. Serve hot foods hot (not lukewarm).

I wish to acknowledge my indebtedness to physicians, dietitians, and nurses from whom I have received considerable help, and especially from Dr. J. P. Crozer Griffith, Clinical Professor of Diseases of Children in the Hospital of the University of Pennsylvania, on the chapters treating of Infants' Foods; and to Dr. Henry Leffmann, Professor of Chemistry in the Woman's Medical College of Pennsylvania, for his help on the chapter relating to Milk ; and to the many friends who have aided me in various ways towards bringing this work to completion.

H. V. Sachse.

Philadelphia, April 3, 1901.

Contents

PAGE

Preface to the First Edition 7

Classification of Recipes for Ready Reference 13-38

Meat Preparations 39-52

Beef -juice, beef-tea, broths, and jellies.

Different ways of serving milk, etc. Modification of milk.

Peptonized Foods 64-69

Drinks 70-83

Toasts 83-90

Clear soups, cream soups, stocks. Thickening of cream soups, — viz., flour and butter, cornstarch or arrowroot, yolks of eggs, Irish moss.

Gruels and Mushes 1 17-128

With and without eggs, breakfast foods, cereal jellies.

Hygienic Griddle Cakes . 128-129

Theory of cooking, etc.

io CONTENTS.

PAGE

Sweetbreads 140-145

How to prepare, etc.

Calf's Brains 145-146

Oysters 146-155

Chickens i55~ l6 5

To draw, choose, etc.

Beef and Mutton 166-171

Steaks, chops, roasts, etc.

Fish i7i-*77

To draw and prepare, etc.

To select and prepare.

Vegetables 180-193

Green and starchy vegetables. General rule for cooking. White sauce for vegetables.

Vegetable and meat. Serving of French salad dressing. Mayonnaise dressing.

Sandwiches 199-203

Open and double. Preparation of the butter, etc.

White or cream sauce. Different methods of thickening, — viz., flour and butter, cornstarch or arrowroot, yolks of eggs, Irish moss.

CONTENTS. ii

PAGE

Gluten Foods 214-217

Cooked Fruits 217-223

Junkets, custards, Irish moss, jellies, rice, cornstarch, arrowroot, rice flour, farina, sago, bread, souffle^ fruits, gelatin, cakes, whipped cream.

Sweet or Pudding Sauces 261-265

Frozen Foods 265-271

Method of freezing. Whipped cream, ice-cream, frozen fruits, frozen beef-tea, frozen beef-juice albumenized.

Additional Recipes 272-280

CLASSIFICATION OF RECIPES FOR READY REFERENCE.

I. Liquid Foods

PAGE

i. Different ways of serving milk 15

2. Liquid meat foods 15

3. Partially digested liquid foods 16

4. Liquid foods frozen 16

5. Albumenized liquid foods, or foods with white of eggs . 16

6. Farinaceous or starchy liquid foods 16

7. Liquid foods containing much fat 17, 27

8. Liquid foods free from starch and cane-sugar . . . . 31, 32

9. Liquid foods containing alcoholic stimulants 17

II. Semisolid Foods

10. Complete list of semisolid foods 17-19

11. Special list containing much fat 28

12. Special list, starchy or farinaceous 30

13. Special list, free from starch and cane-sugar 31

III. Solid Foods

14. Complete list of recipes from which to choose when

arranging breakfast, dinner, and supper for an invalid or convalescent. Highly nitrogenous foods are marked thus : (*) 20-27

15. Complete list of recipes free from starch and cane-

PAGE

16. Complete list of recipes containing much fat 27-31

17. Complete list of recipes for farinaceous or starchy