How to cook for the sick and convalescent

Front matter

Class

Book

Copyright Is 10 .

Preface To The Third Edition

This edition contains a new chapter, treating of the " Substitutes for Cane-Sugar." It was with much hesitation that the author undertook this work, because of repeated failures which had attended previous attempts to obtain palatable results for more than a very limited number of dishes.

But the valuable suggestions which Dr. Judson Daland kindly furnished the author gave the encouragement which resulted in the recipes whereby soluble saccharin, with and without glycerin, may be substituted for cane-sugar sweetening in most all of the recipes in this book in which a sweetener is required.

The author hopes these recipes will prove satisfactory to the many people suffering from gout, gastrointestinal indigestion, hepatic disorders, diabetes, etc., for whom physicians have repeatedly asked that such recipes be incorporated in the book " How to Cook for the Sick and Convalescent."

This edition also explains a new way of albuminizing foods, — i.e., adding whites of eggs to liquids, — especially in a concentrated form. This knowledge proves beneficial in many instances when a concentrated egg- water or fruit- juice is substituted for beef-juice and beef-tea, or used at alternate feedings.

The making of kumiss has also been elaborated upon, and each detail explained, so that this valuable milk food can be made accurately by any one.

Helena Sachse Sadtler.

Philadelphia, January, 1905.

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.

Helena Sachse Sadtler.

Philadelphia, January, 1904.

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.:

1. Starchy foods require long cooking.

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

io 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.

Preface to the First Edition 9

Classification of Recipes for Ready Reference 15-40

Meat Preparations 41-54

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

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

Peptonized Foods 66-71

Drinks 72-85

Toasts 85-92

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

Gruels and Mushes 119-130

With and without eggs, breakfast foods, cerealjellies.

Hygienic Griddle Cakes 130-131

12 CONTENTS.

PAGH

Eggs i3 I ~i42

Theory of cooking, etc.

Sweetbreads 142-147

How to prepare, etc.

Chickens 157-167

To choose, draw, etc.

Beef and Mutton 168-173

Steaks, chops, roasts, etc.

Fish I73~i79»

To draw and prepare, etc.

Mushrooms 179-182

To select and prepare.

Vegetables 182-195

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

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

Sandwiches 201-205

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. 13

PAGE

Gluten Foods 216-219

Cooked Fruits 219-225

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

Sweet or Pudding Sauces 263-267

Frozen Foods 267-273

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

Additional Recipes 274-287

Substitutes for Cane-Sugar 288-316

1. Soluble saccharin (sold under the trade names crystallose, garantose crystals, Heyden sugar crystals, glycosine crystals, etc.) 2. Glycerin and soluble saccharin. 3. Levulose.

CLASSIFICATION OF RECIPES FOR READY REFERENCE.

I. Liquid Foods

PAGE

i. Different ways of serving milk 17

2. Liquid meat foods 17

3. Partially digested liquid foods 18

4. Liquid foods frozen 18

5. Albumenized liquid foods, or foods with white of eggs . 18

6. Farinaceous or starchy liquid foods 18

7. Liquid foods containing much fat 19, 29

8. Liquid foods free from starch and cane-sugar . . . . 33, 34

9. Liquid foods containing alcoholic stimulants 19

10. Liquid foods which may be sweetened with soluble

saccharin, either with or without glycerin or with levulose, are marked (|) J 7-i9

II. Semisolid Foods

11. Complete list of semisolid foods 19-21

12. Special list containing much fat 30

13. Special list, starchy or farinaceous . . 32

14. Special list, free from starch and cane-sugar 33

15. Semisolid foods, which may be sweetened with soluble

saccharin, either with or without glycerin or with levu-

lose, are marked (|) 19-33

i5

III. Solid Foods

PAGE

1 6. 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 : (*) 22-29

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

18. Complete list of recipes which may be sweetened with

soluble saccharin, with or without glycerin or with levulose, are marked (t) 22-33

19. Complete list of recipes containing much fat 29-33

20. Complete list of recipes for farinaceous or starchy

foods 32-33