Chapter XIV: Part II: Recipes (7)

The usual mixture of condensed milk given to babies is one part of milk to twelve parts of water, the analysis[70] of which shows the fat and casein to be in too small proportions. If more condensed milk be added, the sugar will be increased too much; but by increasing the water, and using Mellin's food and cream, a very good mixture may be obtained. The following is recommended:

1 Teaspoon condensed milk.
1 Tablespoon of Mellin's food.
8 Tablespoons of water (1 cup).
1 Teaspoon of cream.

Boil the water, then add the condensed milk, Mellin's food, and cream in the order in which they are mentioned, stirring until all is dissolved.

Nothing should be used during the first twelve months except liquid food, and that must not be of too great density.

Avoid any food which contains cellulose, or starch as such.[71] Cellulose is but imperfectly if at all digested by grown persons; and starch, not being a natural kind of nourishment for an infant, is extremely liable to ferment and cause serious digestive disturbances.

It should be remembered that, although the chief function of a babe is to eat, sleep, and grow, its stomach cannot work all the time, and, consequently, the wise plan is to feed it only at regular intervals.

The best proof that a child is doing well is increase of weight, a healthy appearance, and lack of fretfulness. Sometimes, when restless, it is only a drink of water that it needs, as children suffer much from thirst in warm weather.

From the Twelfth to the Eighteenth Month

Continue with milk, _undiluted_ with water, as the principal food. Use with it Mellin's food as before, Nestlé's food, Ridge's food, Imperial Granum, oatmeal porridge _strained_, soft custard, soft-cooked eggs, cocoa[72] cooked in water, with milk added or cooked in milk, and cracker-crumbs boiled in water, with milk added.

After Eighteen Months

The same diet as for the previous six months, with the addition of scraped or pounded chicken, mutton, or beef; mashed baked potatoes with beef-juice poured over; toasted bread or toasted crackers rolled into crumbs, and soaked in milk or broth; junket, and plain, simple puddings, such as cream-of-rice, tapioca, and arrowroot.

A diet similar to this should be the chief food to the seventh year. It may be varied by farina, wheat-germ, and other grain mushes, dried rusk and milk, or Zwieback[73] and milk, sponge cake with cream or milk, snow-pudding, and other wholesome and delicate desserts, and cooked fruits.

=Foods to be Carefully Avoided.= Veal, pork in any form except bacon,[74] highly seasoned stews, curries, canned meats or dried meats in any form, baked beans, fruit cake, also all cakes or gingerbread made with so-called "cooking-butter" or with common lard, raw fruits, lobsters and crabs, new potatoes, berries, and cabbage.

DISTRICT NURSING

In England and in some parts of America district nursing, or nursing among the very poor of certain sections of a city, is an established part of a nurse's work. Her duties are to go from house to house among the sick, to administer medicine and food, and to make the surroundings of her patient comfortable.

There is no way in which one may reach the hearts and sympathies of the poor so quickly as by helping them to, or showing them how to do for themselves, those things which they think they need.

Their first consideration is for the immediate necessities of life--food, clothing, and shelter. Their days are spent in a struggle with the world for these--too often an unequal struggle, in which the world conquers. A nurse, or any other person who can gain admission to their homes and sympathies, may help them in many ways as no other can. Great good may be done by teaching them economical and simple methods of preparing their food, which as a general thing is cooked both badly and wastefully.

A nurse doing district nursing, besides administering medicine and making her patient generally comfortable, will inevitably and naturally turn to the preparation of some form of nourishment for him. If she can make it acceptably with the materials and cooking utensils at hand, or is able to ask for that which is within the means of the family, or to direct the buying of it, she will add greatly to the comfort of the household.

The object of this chapter is not, however, to deal with cooking for the sick. That will be left entirely to the judgment of the nurse, who is supposed to have studied the subject as a part of her training. But it has occurred to the author that a nurse doing district nursing would often find the opportunity to help the _families_ of her patients, and that often such help would need to be given in order to prevent actual suffering. Especially would this be true if it were the mother of a family who was ill, and there was no one to prepare food for the father and children, who must be fed. Usually there is a child, either boy or girl, who is old enough to learn if there is some one to teach.

The following pages have been written for the purpose of suggesting, to such nurses as are disposed to do good in this way, some easily made and economical dishes which are really both palatable and nutritious. A few directions about building a fire, washing dishes, sweeping, etc., will be given, and then some bills of fare with recipes adapted for the use of people of small means, and taken for the most part from the Lomb Prize Essay by Mary H. Abel, entitled "Practical, Sanitary, and Economic Cooking," and published by the American Public Health Association, 1890.

Permission to use these recipes has been graciously granted by Mrs. Abel, and the American Public Health Association, through Mr. Lomb.

=To Make a Fire.= First, clear the stove of ashes and cinders, then put in wood-shavings, or twisted newspaper; over this foundation lay small pieces of wood, crossed, so as to leave air-spaces for draft, then larger pieces of wood, and lastly two or three fire-shovels of coal. Light the kindling from the bottom of the grate, and let it burn for a while before putting on more coal; remember that it is the heat from the burning wood which ignites the coal, and if it does not burn it is because there is not wood enough to produce sufficient heat to start the union between the combustible part of the coal--carbon chiefly--and the oxygen of the air. Add coal a little at a time, thus keeping a fresh fire.

After the fire is well started regulate the dampers often, to economize as much as possible the consumption of coal. Keep them partially or wholly closed, unless a hot fire is needed for some purpose. The cinders left from an old fire should be sifted and re-burned. Many dollars' worth of coal may be saved in a year by giving attention to the drafts of a stove.

=To Wash Dishes.= Mixing-bowls, double boilers, and all dishes which for any reason have food clinging to them, should be put to soak in cold water as soon as used. If this has not been done, attend to it before making other arrangements for washing the dishes. See then that the dish-pan or tub, dish-cloths, and sink are perfectly clean; if not, make them so with hot water and soap. Wash the dishes in hot soapy water, not hot water alone, even if they are not greasy, and rinse them in a pan of clear hot water. Take glassware, silver, and china first, then steel knives and forks, granite-ware, kettles, tins, etc. When the dishes are finished, wash thoroughly and dry, or put to dry, both the wiping-towels and the dish-cloths; unless they are white, clean, and sweet when done, boil them in clear soapy water until they become so, changing it frequently if it looks dark.

=Sweeping and Dusting.= Sweep slowly and carefully, holding the broom close to the floor, so that the dust shall not be thrown into the air. _Burn the dirt_; never allow it to be thrown into a box or into the coal-hod.

Dusting should be done with a damp cloth, wiping up the dust, not brushing it into the air, from which it will settle upon some other object. When you have finished, wash the duster and hang it to dry. Never use a feather duster. With it one simply brushes the dust from one place only to have it settle in another.

BILLS OF FARE

Mrs. Abel says, in her chapter headed "Bills of Fare": "The following bills of fare are made out for a family of six persons, consisting of a workingman, two women, and three children between the ages of six and fifteen.

"The amount of food, and the proportion in which the great food principles are represented, approximate to that which is demanded by standard dietaries for such a family....

"To keep us in health and in working order, we ought to have a certain amount of what is best furnished by meat, eggs, milk, and other animal products, and we must also have fats, as well as what is given us in grains and vegetables." The following bills of fare are made up with this object in view:

For a family of six; average price, seventy-eight cents per day, or thirteen cents per person.

SATURDAY, MAY

_Breakfast._ _Dinner._ _Supper._
Soda-biscuit. Bread Soup. Browned Flour Soup
Sugar-syrup. Beef-neck Stew. with Fried Bread.
Coffee. Noodles. Toast and Cheese.
Cream-of-rice Pudding.

The recipe for =Soda-biscuit= will be found on page 242.

=Bread Soup.= _Ingredients_, dry bread broken in small bits, water, salt, pepper, onion, and a little fat. Soak the bread in the water for a few minutes. Fry the onion, sliced, in the fat, and add it to the soup, with the salt and pepper.

Or, use milk instead of water, and toasted or fried bread. Boil slowly for five minutes to perfectly soften the bread.

=Beef-neck stew=, page 186.

=Noodles.= _Ingredients_, three eggs, three tablespoons of milk or water, one teaspoon of salt, and flour.

Make a hole in the middle of the flour, put in the other ingredients, and work to a stiff dough, then cut it into four strips. Knead each till fine grained, roll out as thin as possible, and lay the sheet aside to dry. When all are rolled, begin with the first, cut it into four equal pieces, lay the pieces together, one on top of another, and shave off very fine, as you would cabbage; pick the shavings apart with floured hands and let them dry a little.

_To use._ Boil the strips a few at a time in salted water, taking them out with a skimmer, and keeping them warm. Strew over them bread crumbs fried in butter, or use like macaroni.

These noodles will keep indefinitely when dried hard. Therefore, when eggs are cheap, they may be made and laid up for the winter. The water in which they are boiled is the basis of noodle soup. It needs only the addition of a little butter, a teaspoon of chopped parsley, and a few of the cooked noodles.

=Cream-of-rice Pudding=, page 206.

=Browned Flour Soup.=

2 Tablespoons of butter or fat.
½ Cup of flour.
2 Pints of water.
1 Pint of milk.
1 Teaspoon of salt.

Cook the flour brown, in the fat over a slow fire, or in an oven. Add slowly the water and other ingredients. Serve with fried bread.

=Toast and Cheese.= Toast some slices of white or Graham bread, arrange them in a platter, and pour over sufficient salted water to soften them. Grate over enough old cheese to cover the toast. Set it in the oven to melt, and place the slices together as sandwiches. This is the simplest form of "Welsh Rarebit."

SUNDAY, MAY

_Breakfast._ _Dinner._ _Supper._
Milk Toast. Beef Stew. Noodle Soup.
Coffee. Creamed Potatoes. Broiled Herring.
Dried Apple Pie. Bread.
Bread and Cheese. Tea.
Corn Coffee.

=Milk Toast=, page 130. =Beef Stew=, page 186. =Creamed Potatoes=, page 166.

=Dried Apple Pie.= Make a crust in the following manner: One quart of flour, one teaspoon of salt, one tablespoon of butter or lard, or butter and suet, one scant pint of sweet milk, or water, with one teaspoon of soda and two of cream of tartar, or three teaspoons of baking powder.

Sift the flour, salt, cream of tartar, and soda together twice, put it into a chopping-tray, and chop in the shortening, which should be cold and hard, till all is fine and well mixed. Now add the milk a little at a time, still mixing with the chopping-knife. Turn the dough on to a molding-board, and roll it out quickly. When half an inch thick, bake in a sheet or cut it into rounds, and bake in layer cake tins.

When done, split it in two, and spread each half with dried apples, stewed with a little lemon-peel and sugar. Lay the two pieces together, and eat while warm.

Any other fruit may be used in the same way, and if a richer crust is wanted, two tablespoons of fat instead of one may be used.

=Corn Coffee.= Roast common field corn as brown as possible without burning. Grind coarsely, and steep like coffee. Add milk and sugar, and you will find it a delicious drink.

=Noodle Soup=, page 305.

MONDAY, MAY

_Breakfast._ _Dinner._ _Supper._
Oatmeal Mush, with Pea Soup. Bread Pancakes.
Milk and Sugar. Mutton Stew. Fried Bacon.
Bread. Broiled Potatoes. Tea.
Coffee. Bread.

=Oatmeal Mush=, page 91.

=Pea Soup.= _Ingredients_, one pound of peas, one onion, two tablespoons of beef fat, salt and pepper. Additions to be made according to taste. One fourth of a pound of pork, or a ham-bone, a pinch of red pepper, or, an hour before serving, different vegetables, as carrots and turnips, chopped and fried.

Soak the peas over night in two quarts of water. In the morning pour it off, put on fresh water, and cook with the onion and fat until very soft. Then mash or press the peas through a colander or soup-strainer to remove the skins, and add enough water to make two quarts of somewhat thick soup. Season.

=Mutton Stew=, page 187.

=Bread Pancakes.= Make in the following manner: One quart of milk, three eggs, one tablespoon of butter, one teaspoon of salt. Add to this one cup of flour, and two cups of bread crumbs that have been soaked soft in milk or water and mashed smooth. The batter should be rather thick. Bake in small cakes, adding more flour if they stick.

TUESDAY, MAY

_Breakfast._ _Dinner._ _Supper._
Oatmeal Mush and Fried Fish, with Fried Farina Pudding.
Milk. Mint Sauce. Broiled Salt Pork.
Buttered Toast. Fried Potatoes. Bread. Tea.
Coffee. Bread.

=Mint Sauce.= Two tablespoons of chopped green mint, one tablespoon of sugar, one half cup of vinegar. Mix and let stand an hour or two.

=Fried Farina Pudding.= One pint of water, one pint of milk, one teaspoon of salt, one half pint of farina, two eggs. Mix the flour and eggs smooth with a part of the milk. Heat the remainder to boiling, and stir in the egg and flour. Continue stirring until it thickens, then cook for fifteen minutes in a double boiler. When cold, cut it in slices and fry them brown on a griddle.

SATURDAY, SEPTEMBER

_Breakfast._ _Dinner._ _Supper._
Soda-biscuit. Pea Soup. Corn Mush and
Baked Potatoes, with Irish Stew. Molasses.
Drawn Butter Sauce. Bread. Bread and Grated
Cocoa. Cheese. Tea.

=Drawn Butter Sauce.= Make according to the rule for White Sauce (page 130), except use water instead of milk, and part beef fat instead of all butter.

=Irish Stew= (page 186).

SUNDAY, SEPTEMBER

_Breakfast._ _Dinner._ _Supper._
Oatmeal and Milk. Broiled Beef Liver. Lentil Soup, with
Bread and Butter. Boiled Potatoes Fried Bread.
Cocoa. and Carrots, with Smoked Herring.
Fried Onions. Bread.
Bread and Cheese. Barley Porridge.

=Boiled Potatoes, and Carrots with Fried Onions.= Slice hot boiled potatoes and boiled carrots together. Season them with salt and pepper, and pour over them hot fried onions.

=Lentil Soup.= Made like Pea Soup, page 307.

=Fried Bread.= Cut bread into small cubes and fry it in hot fat until light brown.

=Barley Porridge.= Made with pearl barley soaked over night in water, and then cooked for two hours, or until it is soft. During the last hour add milk instead of water. Flavor with salt and butter.

MONDAY, SEPTEMBER

_Breakfast._ _Dinner._ _Supper._
Buckwheat Cakes. Giblet Soup. Codfish Balls.
Fried Bacon. Baked Potatoes, with Cheese.
Coffee. Drawn Butter Sauce. Bread.
Bread. Tea.

=Giblet Soup.= Giblet soup is made from the heart, liver, and neck of chicken and other fowls, which in city markets are sold separately and very cheap. Clean them very carefully, wash in cold water, cut into small pieces, and boil for two hours with onions and herbs. Then add a little butter, thickening, salt, and pepper.

=Codfish Balls= (_Salt Cod_). Codfish is one of the cheap foods that seems to be thoroughly appreciated among us, and good ways of cooking it are generally understood. It must be freshened by laying it in water over night. When soaked, put it into cold water, and bring gradually to the boiling point; then set the kettle back where it will keep hot for half an hour; at the end of that time separate it into fine shreds, add an equal amount of fresh mashed potato, make into balls, and fry on a griddle.

TUESDAY, SEPTEMBER

_Breakfast._ _Dinner._ _Supper._
Fried Bacon. Boiled Corned Beef, Pea Soup.
Boiled Potatoes. with Yeast Biscuit and
Bread. Horse-radish Sauce. Butter.
Coffee. Stewed Cabbage. Stewed Fruit.
Bread.
Barley Porridge.

=Boiled Corned Beef.= Boil the beef for three hours, very slowly at first, changing the water once if it is very salt.

=Horse-radish Sauce.= Add grated horse-radish to drawn batter sauce. Simmer a few minutes.

Barley Porridge, page 309.

SATURDAY, JANUARY

_Breakfast._ _Dinner._ _Supper._
Fried Bacon. Browned Flour Soup. Baked Beans.
Corn Bread. Stewed Mutton. Bread.
Coffee. Mashed Potatoes. Apple Dumplings, with
Bread. Pudding Sauce. Tea.

=Corn Bread.= (1) Plain. One cup of sweet milk, one cup of sour or buttermilk, or both of sour milk, one teaspoon of salt, one teaspoon of soda, one tablespoon of butter or suet or lard, three cups of Indian meal, and one cup of wheat flour, or all of Indian meal. Mix, pour into a tin, and bake forty minutes.

(2) Richer. The same, with an egg and one half cup of sugar added.

(3) Very nice. No. 1, with the addition of three eggs, one half cup of sugar, and one third of a cup of butter, one cup of meal being omitted.

=Browned Flour Soup=, page 305.

=Apple Dumplings, with Pudding Sauce.= _The Dumplings._ Make a crust like that used in dried apple pie. Cut it in squares; place sliced apples in the middle, and gather up or pinch the corners. Bake or steam.

_Sauce._ One pint of water made into a smooth paste with a heaping tablespoon of flour. Cook ten minutes. Strain if necessary, sweeten to taste, and pour it over one tablespoon of butter, and the juice of a lemon, or other flavoring. If lemon is not used, add one tablespoon of vinegar. This can be made richer by using more butter and sugar. Stir them to a cream with the flavoring, and then add the paste.

SUNDAY, JANUARY

_Breakfast._ _Dinner._ _Supper._
Fried Codfish. Sheep's-head Stew, Potato and Onion
Bread and Butter. with Soda-biscuit Salad.
Coffee. Dumplings. Broiled Salt Pork.
Baked Potatoes. Bread.
Bread and Grated Corn Mush, with
Cheese. Cocoa. Pudding Sauce.

=Sheep's-head Stew= (see Mutton Stew, page 187).

=Potato and Onion Salad.= Slice some potatoes (fresh boiled and slightly warm are best). Sprinkle them with minced onion, salt, and pepper. Dress with a little melted butter and vinegar.

=Pudding Sauce=, the same as that for Apple Dumplings.

MONDAY, JANUARY

_Breakfast._ _Dinner._ _Supper._
Fried Mush and Soup from Boiled Boiled Potatoes, with
Molasses. Beef, with Macaroni. Butter Gravy.
Bread. Broiled Beef Flank, Dried Apple Roly-
Coffee. with Mustard Sauce. poly Pudding.
Bean Purée. Bread. Bread. Tea.

=Mustard Sauce.= Make some drawn butter in the following manner:

A heaping tablespoon of butter, or beef fat, is put into a saucepan. When it boils, one heaping tablespoon of flour is added, and stirred as it cooks. To this add gradually one pint of water, one teaspoon of salt, and one fourth of a teaspoon of pepper. If you wish to unite economy and good flavor, use one half teaspoon of beef fat in making the sauce, and add one half teaspoon of butter cut in small pieces just before serving. Add a little mustard, and you have mustard sauce.

=Bean Purée.= Make like Pea Soup, page 307.

=Dried Apple Roly-poly Pudding.= Make the soda-biscuit dough which is used in dried apple pie. Roll it out into a thin sheet, and spread with stewed and flavored dried apples. Roll it into a round or loaf, and bake in a pan containing a little water.

TUESDAY, JANUARY

_Breakfast._ _Dinner._ _Supper._
Fried Potatoes. Browned Farina Bean Soup.
Bread. Soup, with Toast. Milk Toast.
Coffee. Stewed Mutton, with Tea.
Yeast Dumplings.

=Browned Farina Soup.= Make like Browned Flour Soup, except use farina.

For other similar bills of fare and recipes, see the Lomb Prize Essay, entitled "Practical, Sanitary, and Economic Cooking," which is published and sold at a low price by the American Public Health Association, and may be bought at any book-store. It is most heartily recommended to nurses who do district nursing as a book which will be found useful among the poor and those possessed of moderate means.

LITERATURE

In preparing the preceding pages the following authorities have been consulted. Their works will be found useful for reference on subjects connected with the chemistry of food, bacteriology, nutrition, health, practical cooking, and allied topics.

"The Chemistry of Cookery." W. MATTIEU WILLIAMS. 1885.

"Food Materials and their Adulterations." ELLEN H. RICHARDS. 1886.

"The Chemistry of Cooking and Cleaning." ELLEN H. RICHARDS. 1882.

Various Articles on Food in "The Century Magazine." W. O.
ATWATER. 1887-88.

"Elementary Manual of Chemistry." ELIOT AND STORER. Compiled by
W. RIPLEY NICHOLS. 1880.

"A Manual of Practical Hygiene." EDMUND A. PARKES. Edited by
FRANÇOIS DE CHAUMONT. 1887.

"A Simple Treatise on Heat." W. MATTIEU WILLIAMS. 1880.

"Food for the Invalid." J. MILNER FOTHERGILL. 1880.

"Food and Feeding." SIR HENRY THOMSON. 1880.

"The Boston Cook Book." D. A. LINCOLN. 1884.

"New England Breakfast Breads." LUCIA GRAY SWETT. 1890.

"Miss Parloa's New Cook Book." MARIA PARLOA. 1880.

"Diet for the Sick." MARY E. HENDERSON. 1885.

"Food in Health and Disease." I. BURNEY YEO.

"Delicate Feasting." THEODORE CHILD. 1890.

"The Story of the Bacteria." T. MITCHELL PRUDDEN. 1890.

"Dust and its Dangers." T. MITCHELL PRUDDEN. 1890.

"Bacteria and their Products." GERMAN SIMS WOODHEAD. 1892.

"The Methods of Bacteriological Investigation." FERDINAND HEUPPE,
M. D. 1886.

"Microbes, Ferments, and Molds." E. L. TROUESSART. 1886.

"Principles of Bacteriology." ALEXANDER C. ABBOTT, M. D. 1892.

"The Human Body." H. NEWELL MARTIN. 1890.

"A Text-book of Human Physiology." AUSTIN FLINT, M. D., LL. D.
1888.

"Domestic Hygiene of the Child." JULIUS UFFELMANN, M. D. (A
Translation.) Edited by MARY PUTNAM JACOBI, M. D. 1891.

"A Treatise on the Diseases of Infancy and Childhood." J. LEWIS
SMITH, M. D. 1886.

Article in the "Medical News" on "Diseases of Children Incident
to Summer." VICTOR C. VAUGHAN. June 9, 1888.

"Practical, Sanitary, and Economic Cooking." MARY H. ABEL. 1890.
(The Lomb Prize Essay.)

"The Town Dweller." DR. FOTHERGILL.

"A Guide to Sanitary House Inspection." W. PAUL GERHARD. 1890.

"Papers of the American Public Health Association." 1892.

"Foods." EDWARD SMITH. 1883.

CHARTS

Charts of the composition of various foods may be made like the following, for use in a cooking school. They are valuable and convenient for reference.

CHEMICAL COMPOSITION OF AN EGG

_Shell._
Carbonate of lime.

_Yolk._
Nitrogenous matter 16.00%
Fat 30.70%
Salts 1.30%
Water 52.00%

_White._
Nitrogenous matter 20.40%
Salts 1.60%
Water 78.00%

COMPOSITION OF COW'S MILK

Water 87.4%
Fat 4.0%
Sugar and soluble salts 5.0%
Nitrogenous matter and insoluble salts 3.6%

DR. MILLER.

COMPOSITION OF COCOA

Cocoa butter 48.00%
Nitrogenous matter, albumen, etc. 21.00%
Theobromine 4.00%
Starch and traces of sugar 11.00%
Cellulose 3.00%
Coloring matter and aromatic essences Traces
Mineral matter 3.00%
Water 10.00%

PAYEN.

COMPOSITION OF BREAD

Nitrogenous matter 8.10%
Carbohydrates, starch, sugar, etc. 51.00%
Fatty matter 1.60%
Mineral matter 2.30%
Water 37.00%
Cellulose 0.00%

COMPOSITION OF POTATO

Water 75.00%
Starch 18.80%
Nitrogenous matter 2.00%
Sugar 3.00%
Fat 0.20%
Salts, principally potash 1.00%

APPARATUS

The following is a list of the necessary furniture, utensils, china, and miscellaneous articles for furnishing a cooking school:

CHINA FOR SERVING

3 Glass cream pitchers.
6 Small china cream pitchers.
6 Coffee-cups and saucers.
6 Tea-cups and saucers.
3 Cocoa-cups and saucers.
2 Bouillon-cups and saucers.
3 Egg-cups.
3 Egg-glasses.
6 Tall, slender glasses for milk-punch, egg-nog, etc.
1 Small red goblet for serving beef-juice.
6 Tumblers.
1 Spoon-holder.
3 Glass sugar bowls.
2 Soup bowls.
2 Salad bowls.
2 Finger bowls.
3 Small teapots.
1 Cocoa-pot.
1 Tête-à-tête set.
1 Oatmeal set.
1 Cracker jar.
6 Dinner plates.
6 Tea plates.
6 Individual bread plates.
6 Individual Butter plates.
6 Glass sauce dishes.
6 Bone dishes.
1 Vinegar cruet.
2 Individual salt-cellars.
2 Individual pepper-bottles.
3 Small oval platters.
3 Medium-size oval platters.
3 Silver or planished tin covers, for platters or vegetable, dishes.
6 Silver knives.
6 Silver forks.
6 Silver spoons.
1 Pair of silver sugar-tongs.
1 Champagne tap.

COMMON KITCHEN CHINA

3 Large pitchers.
3 Small pitchers.
6 Half-pint cups.
6 Saucers.
12 Custard cups.
6 Individual scallop dishes.
3 Mixing bowls.
6 Quart bowls.
6 Pint bowls.
3 Large vegetable dishes.
3 Small vegetable dishes.
3 Pudding dishes.
1 Large jelly-mold.
6 Small jelly-molds.

GRANITE-WARE

2 Six-quart covered kettles.
1 Six-pint double boiler.
2 Three-pint double boilers.
1 Quart double boiler.
1 Coffee-pot.
3 Stew-pans.
6 Saucepans.
2 Omelet-pans.
2 Hand-basins.

IRON AND TIN WARE

1 Tin tea-kettle.
6 Half-pint measure cups in thirds.
6 Half-pint measure cups in fourths.
2 Tin jelly-molds.
1 Large-mouthed tunnel.
3 Small tunnels.
1 Colander.
1 Taper soup-strainer.
3 Coarse wire strainers.
3 Fine wire strainers.
2 Tea-strainers.
1 Flour sieve.
1 Dredging box.
1 Egg-poacher.
1 Grater.
1 Whip-churn.
2 Dover egg-beaters.
1 Lemon-squeezer.
1 Meat-press.
1 Potato-masher.
2 Large wire broilers.
2 Small wire broilers.
1 Oyster-broiler.
1 Wire cake-rest.
2 Large tin pans.
3 Frying-pans.
2 Iron baking-pans for bread.
2 Sponge-cake pans.
1 Iron gem pan.
2 Muffin tins.
1 Chafing-dish.
3 Lacquered trays.
3 Small trays.
12 Japanned boxes of different sizes,
for flour, etc.
6 Tea-caddies.
1 Biscuit-cutter.
4 Cutting-knives.
3 Vegetable knives.
1 Chopping-knife.
1 Meat-cleaver.
6 Forks.
1 Set of steel skewers.
1 Corkscrew.
1 Can-opener.
1 Ice-pick.
1 Sugar-scoop.
1 Basting-spoon.
6 Mixing-spoons.
12 Tablespoons.
12 Teaspoons.

WOODEN WARE

1 Coffee-mill.
1 Ice-cream freezer.
1 Salt-box.
1 Spice-box.
1 Dish-tub.
1 Large oval chopping-tray.
2 Meat-boards.
1 Bread-board.
1 Molding-board.
1 Rolling-pin.
2 Butter-spatters for butter-balls.
2 Cake-spoons.
2 Salt-spoons.
2 Vegetable brushes.
2 Scrubbing brushes.

LINEN

Table-cloths.
Napkins.
Hand-towels.
Tea-towels.
Dish-cloths.
Mops.
Ice-bag.
Jelly-bags.
Cleaning-cloths.

MISCELLANEOUS

1 Chemists' thermometer.
1 Oven thermometer.
1 Arnold sterilizer.
1 Feser's lactoscope.
1 Quevenne's lactometer.
1 Hamper for soiled linen.
6 Quart Mason jars.
6 Pint Mason jars.

FURNITURE

1 Cooking stove, with appurtenances.
1 Coal-hod.
1 Coal-shovel.
1 Galvanized iron covered waste-pail.
1 Galvanized iron sink.
2 Towel-racks.
2 Tables.
1 Refrigerator.
1 China-closet.
1 Open dresser.
6 Chairs.
1 Broom.
1 Dust-pan.
1 Dust-brush.

INDEX

Absorption, 68.

Adaptation of food to particular needs, 69.

Air, 14, 15, 18, 20, 38-44, 54, 56, 64.

Albumen, 17, 25, 27, 52, 59, 61, 76, 146, 152, 168, 169, 283, 292.

Albuminoids, 17, 25, 62.

Ale, 119.

Apparatus for furnishing a cooking-school, 315.

Apple dumplings, 311.

Apple (dried) pie, 306.

Apple soup, 144.

Apples, 130.
Baked, 225, 226.
Stewed, 226.

Apple-tea, 106.

Arrowroot, 32, 34, 85.

Atmospheric pressure, 38.

Bacon, 300.

Bacteria, 23, 49, 99, 285.

Bacterial poisons in milk, 285, 286.

Bacteriology, 5, 313.

Baking-powder, 236, 245.

Barley jelly, 296.

Barley porridge, 309.

Barley pudding, 205.

Barley-water, 101, 284.

Beef, 169, 170, 310.

Beef-juice, 75.
Bottled, 76.
Broiled, 76.

Beefsteak, 27, 170, 171.

Beef-tapioca soup, 140.

Beef-tea, 75, 116.
Bottled, 77.
With hydrochloric acid, 77.

Beer, 119.

Biedert's Cream Mixture, 293, 295.

Bile, 51, 61.

Bills of fare, 304.

Birds, 175.
Field-larks, 180.
Grouse, 179.
Partridge, 176.
Pheasants, 178.
Reed-birds, 179.
Squabs, 176.
Snipe, 177.
Woodcock, 178.

Biscuits, cream-of-tartar, 242.

Biscuits, twin, 243.

Blanc-mange, 209, 210.

Boiled corned beef, 310.

Boiled potatoes and carrots, with fried onions, 309.

Bouillon, 143.

Brandy-milk, 98.

Bread, 34, 76, 232.
Composition of, 315.
Cream-of-tartar biscuit, 242.
Gluten, 245.
Graham, 241.
Graham gems, 244.
Milk, 239.
Oatmeal muffins, 244.
Rusk, 240, 241.
Snow-cakes, 243.
Sticks, 240.
Water, 238.

Bread pancakes, 307.

Bread soup, 304.

Broths, 27, 75.
Beef, 78.
Beefsteak, 79.
Chicken, 80.
Clam, 82.
Mutton, 81.
Oyster, 82.
Scotch, 80.
Serving of, 275.

Browned farina soup, 312.

Browned flour soup, 305.

Butter-cream, 193.

Buttered water toast, 129.

Cake, 246.
Care in baking, 247.
Chocolate, 250.
Dream, 252.
Feather, 249.
Invalid's sponge, 248.
Layer, 250.
Process of making, 247.
Rose, 250.
White, 251.

Cake filling and frosting, 252.

Caramel, 252.

Chocolate, 253.

Cream, 253.

White mountain, 252.

Calf's-foot jelly, 28.

Caramel, 37, 38, 115.
To make, 197.

Carbohydrates, 18, 19, 31, 62, 63, 64, 65, 58, 71.

Carbon, 12, 13, 14, 16, 17, 18, 29, 36, 37, 171.

Carbonic acid, 10, 11, 14, 15, 21, 40, 42, 54, 107, 234, 235.

Carmine for coloring, 210.

Carrageen, 209.

Cellulose, 299.

Charts, 314.

Chemical changes, 10, 11, 15.

Chemistry of foods, 313.

Chicken, broiled, 174.

Chicken jelly, 126.

Chicken panada, 141.

Chicken soup, 135.

Chicken-tapioca soup, 139.

China for serving, 316.

Chocolate, 108, 110, 200.
Serving of, 269.
To make, 109.

Clam broth, 82.

Cocoa, 108, 299, 315.

Cocoa cordial, 119.

Cocoa-nibs, 109.

Cocoa-shells, 109.

Codfish balls, 309.

Coffee, 9, 22, 23, 114, 307.
Composition of, 116.
Serving of, 269, 275.
To make, 117, 118.

Coffee jelly, 124.

Coffee-syrup, 104.

Composition of the body, 16, 17, 18, 24.

Condensed milk, 288, 298.

Consommé, 142.

Contagious diseases, care of dishes in, 271.

Convalescent's diet, 260.

Corn bread, 310.

Corn coffee, 307.

Cream, 30, 63, 104.

Cream, condensed, 296.

Cream-of-celery soup, 137.

Cream-of-rice soup, 138.

Cream of tartar, 10, 236.

Cream-of-tartar biscuit, 242.

Creams, 127, 195.
Chocolate, 200.
Coffee, 199.
Egg, 198.
Peach foam, 202.
Rice, 202.
Tapioca, 201.
Velvet, 199.

Cream sauce, 149.

Cream toast, 130.

Croutons, 132, 135.

Custards, 195.
Soft, 195, 278.
Baked, 196.
French, 197.
Rennet, 197.

Dextrine, 33, 63, 128, 163, 290.

Diastase, 34, 50.

Diet, 72.

Diet lists or menus for the sick, 254.

Digestibility of foods, 9.

Digestion, 9, 49, 66, 110, 116.

Digestive fluids, 50, 51.

District nursing, 301.

Drawn butter, 194.

Drawn butter sauce, 308.

Dried apple pie, 306.

Drinks, 95.

Egg-nog, 95.

Eggs, 25, 26, 52, 152, 314.
Composition, 152.
Omelets, 156.
Creamy, 157.
Foamy, 158.
Orange, 160.
Spanish, 160.
To serve, 277.
With chicken, 159.
With ham, No. 1, 158.
With ham, No. 2, 159.
With jelly, 159.
With parsley, 160.
With tomatoes, 159.
Poached, 155.
Scrambled, No. 1, 156.
Scrambled, No. 2, 156.
Soft-cooked, 154.

Egg toast, 131.

Elements, 12, 13, 14, 16, 17, 18, 19, 56, 57, 59.

Ether, boiling-point of, 30.

Extractives, 24, 25, 26, 28, 59.

Farina, 87, 91, 92.

Farinaceous foods, 289, 291, 292.

Fats, 17, 18, 19, 28, 29, 30, 31, 58, 60-65, 68, 71, 169, 292, 294.

Feeding of children, 280.
Analysis of Mellin's food prepared for use, 291.
Care of feeding-bottles, 287.
Condensed milk, 288.
Farinaceous foods, 289.
Food.
Amount at each meal, 293.
Dilution, 293.
First week, 295.
From the first to the sixth week, 295.
From the sixth week to the sixth month, 296.
From the sixth month to the tenth, 297.
From the tenth to the twelfth month, 298.
From the twelfth to the eighteenth month, 299.
Food after eighteen months, 299.
Foods to be carefully avoided, 300.

Field-larks, 180.

Fire, 14, 302.

Fish, 5, 191.
Boiled, 194.
Broiled, 193.
Creamed, 193.
To prepare, 191.
When in season, 192.

Flavors, 9, 59, 79.

Flaxseed tea, 105.

Food, 9, 14, 18, 25, 49, 53.

French toast, 131.

Fried bread, 309.

Fried farina pudding, 308.

Fruits, 224, 71, 208, 225, 229.
Apple compote, 220.
Apple jelly, 230.
Apples, baked, 225, 226.
Apples, stewed, 226.
Cranberry jelly and sauce, 227.
Grape jelly and sauce, 228.
Prunes, stewed, 227.
Serving of, 276.

Fuel and kindlings, 16.

Gastric juice, 50.

Gelatin, 28, 53, 59, 76, 120, 122, 168, 169.

Gelatine, 120, 121, 222.

Gelatinoids, 17, 25, 28.

General rules for the feeding of children, 294.

Giblet soup, 309.

Glucose, 35, 37, 52, 63.

Graham bread, 241.

Graham gems, 244.

Granite-ware, 316.

Grape jelly, 228.

Grape juice, 105.

Grouse, 179, 180.

Gruels, 83.
Arrowroot, 84.
Barley, 84.
Cracker, 87.
Farina, 87.
Flour, 86.
Imperial Granum, 88.
Indian meal, 89.
Oatmeal, 85, 86.
Racahout des Arabes, 88.
Serving of, 83, 275.

Glycerin, 30.

Glycogen, 63, 64, 65.

Hamburg steak, No. 1 (scraped beef), 172.

Hamburg steak, No. 2, 173.

Heat, 2, 10, 13, 14, 15, 20, 56, 54, 61, 169, 218.

Hemoglobin, 17, 59.

Horse-radish sauce, 310.

Human milk, 281.

Hydrochloric acid, 10, 11, 28, 52, 77, 78.

Hydrogen, 12, 13, 16, 18, 19, 24, 29.

Ice-cream, 217.
Frozen custard, 221.
Philadelphia, 220.
Royal, 220.
With an improvised freezer, 221.

Ice-cream freezers, 217.

Ices, 217.
Apricot, 224.

Ideal diet, 68.

Imperial Granum, 291, 297.

Inorganic matter of the body and of food, 18, 65, 66.

Jellies, 120.
From fruits:
Apple, 230.
Cranberry, 227.
Grape, 228.
Serving of, 276.
To preserve, 230.
From gelatine, 120.
Chicken, 126.
Coffee, 124.
French, 125.
Lemon, 123.
Orange, 123.
Puncheon, 126.
Wine, No. 1, 122.
Wine, No. 2, 122.
Restorative, 125.

Junket, 198, 278.

Kitchen china, 316.

Kumiss, 106, 107.

Lactometer, 46.

Lactoscope, 46.

Lactose, 18, 37.

Lamb chops, 184.

Lead, 12.

Lemonade, 97, 275.

Lemon jelly, 123.

Lentil soup, 309.

Lettuce salad, 213.

Light diet, 256.

Lime-water (experiment with), 21.

Linen, 318.

Liquid diet, 254.

Literature, 313.

Liver, 63.

Lobsters, 300.

Lomb prize essay, 302.

Malted milk, 290, 291.

Meats, 5, 168.

Mellin's food, 283, 284, 290, 297, 298, 299.

Menus for the sick, 254.

Micro-organisms, 1, 2, 22, 23, 40, 46, 47, 49, 98, 230, 281, 284, 285.

Milk, 30, 44-49, 57, 273.
Composition of cow's, 45, 281, 315.
Condensed, 298.
Malted, 290.
Pasteurized, 288.
Preserved, 289.
Serving of, 275.
Sterilization of, 47, 48, 49, 99, 100, 281, 284, 287.
Supplies, 49, 281, 282.

Milk and seltzer, 100.

Milk and soda-water, 101.

Milk lemonade, 97.

Milk-punch, 95, 275.

Milk toast, 130.

Milk-sugar, 298.

Mineral matter in milk, 283.

Mineral salts, 18, 57, 65, 66, 71, 111, 162, 175, 226.

Mint sauce, 308.

Mock-bisque soup, 135.

Mulled wine, 118.

Mush and porridge, 90.
Cracked wheat, 93.
Farina, 92.
Granula, 93.
Hominy, 94.
Imperial Granum, 93.
Indian meal, 94.
Oatmeal, 91.
Wheat germ, 92.

Mustard sauce, 312.

Mutton, 181, 182.

Nestlé's food, 291, 297.

Nitrogen, 12, 13, 14, 16, 17, 24, 42, 59.

Nitrogenous compounds, 53, 58, 62.

Noodles, 305.

Noodle soup, 305.

Nutrition, 53, 57, 313.
Absorption, 68.
Adaptation of foods to particular needs, 69.
Definition, 54.
Ideal diet, 68.
Imperfect, 70.
Inorganic matters and vegetable acids, 65.
Summary of the digestibility of foods, 68.
Value of protein, fats, carbohydrates, and extractives, 58-65.
Ways in which food supplies the wants of the body, 56.

Oatmeal, 80, 85, 86, 90, 91.

Oatmeal muffins, 244.

Oil, 10, 30.
Cod-liver, 63.
Fixed and volatile, 28.
Olive, 30, 31, 211.

Omelets, 156.

Orange jelly, 123.

Oxygen, 12, 13, 14, 15, 16, 17, 18, 29, 40, 42, 59, 64.

Oysters, 145.
Broiled, 149.
Broth, 150.
Chafing-dish, 151.
Composition, 145.
Creamed, 148.
Fancy roast, 150.
Pan-broiled, 150.
Raw, 147.
Roasted in the shell, 147.
Serving, 277.
Soup, 134.
Stew, 148.
Tea No. 1, 82.
Tea No. 2, 82.

Panada, 79, 141.

Pancreatic juice, 51, 61, 290.

Paraffin, 230.

Partridges, 176.

Pasteurized milk, 288.

Peach foam, 202.

Peas, 190.

Pea soup, 307.

Peptogenic milk powder, 284.

Peptonized milk, 296.

Pheasants, 178.

Phosphated gelatine, 121.

Physical changes, 10, 11, 12.

Pigeons, 180.

Pink blanc-mange, 210.

Pink sugar, 209.

Poisons in milk (bacterial), 22, 285, 286.

Porridge, 90, 91.

Porter, 119.

Potato and onion salad, 311.

Potatoes, 32, 34, 70, 161.
Baked, 165.
Boiled, 163.
Composition, 161.
Creamed, 166.
Duchess, 166.
Mashed, 164.
Roasted, 165.

Potato soup, 136.

Preserved milk, 289.

Protein, 17, 18, 19, 24, 25, 52, 53, 56, 58, 59, 60, 62, 64, 68, 71.

Puddings, 195.
Baked custards, 196.
Barley, 205.
Chocolate cream, 200.
Coffee cream, 199.
Corn-starch, 204.
Cream-of-rice, 206.
Egg cream, 198.
French custard, 197.
Fruit tapioca, 207.
Irish moss blanc-mange, 209.
Orange baskets, 208.
Orange layers, 208.
Orange omelet, 160.
Peach foam, 202.
Pink blanc-mange, 210.
Princess, 204.
Rennet custard, 197.
Rice cream, 202.
Slip, 197.
Soft custard, 195.
Snow pudding, 203.
Tapioca cream, 201.
Tapioca jelly, 207.
Velvet cream, 199.

Puncheon jelly, 126.

Racahout des Arabes, 88, 89.

Reed-birds, 179.

Rennet, 198.

Restorative jelly, 125.

Rice, 76, 79, 81.

Rice-water, 102.

Ridge's food, 291, 297.

Roly-poly pudding, 312.

Rules for the feeding of children, 294.

Salads, 10, 71, 211.
Celery, 216.
Chicken, 214.
Lettuce, 213.
Potato, 215.
" with olives, 216.

Salad Dressing, 211.
French, 212.
Mayonnaise, 212.

Saliva, 50, 290, 51.

Salt (sodium chlorid), 11, 18, 66.

Scotch broth, 80.

Scraped beef, 172.

Serving, 267.

Sherbets, 217, 277.
Lemon, 222.
Orange, 223.

Sherry and egg, 98.

Sippets, 132.

Snipe, 177.

Soda-water, 101.

Sodium chlorid, 11, 18.

Soups, 4, 27, 134.
Apple, 144.
Beef-tapioca, 140.
Bouillon, 143.
Bread, 304.
Browned farina, 312.
" flour, 305.
Chicken, 135.
Chicken panada, 141.
Chicken-tapioca, 139.
Consommé, 142.
Cream-of-celery, 137.
Cream-of-rice, 138.
Giblet, 309.
Lentil, 309.
Mock-bisque, 135.
Noodle, 305.
Oyster, 134.
Pea, 307.
Potato, 136.
Queen Victoria's favorite, 139.

Spores, 23, 24, 48, 99.

Squabs, 176.

Starch, 31, 33, 34, 35, 62, 63, 65, 68, 51, 18, 58, 83, 85, 128, 161.
Digestion of, 51, 52, 84, 290.
Composition, 32, 58.
Tests for, 32.

Steak (beef), 27, 70, 171.
A la Maître d'Hôtel, 173.
Hamburg. No. 1 (scraped beef), 172.
" " 2, 173.
Tenderloin, 173.

Steam, 12, 20, 29.

Sterilization,
of Milk, 47, 48, 98, 99, 100, 287, 284.
of Vessels for holding milk, 281.
of Water, 19, 23, 24.

Stews, 185.
Chicken, 185.
Beef, 186.
Mutton, 187.

Strawberries, 102, 103, 105, 121, 224.

Sucrose, 36, 52.

Sugar, 18, 32, 35, 36, 37, 38, 62, 58, 63, 65, 68, 283.

Sweeping and dusting, 303.

Sweetbreads, 188.
Creamed, 189.
Fricasseed, 189.
With peas, 190.

Syrups, Apple, 103.
Apricot, 103.
Chocolate, 104.
Coffee, 104.
Currant, 103.
Orange, 103.
Peach, 103.
Raspberry, 103.
Strawberry, 102.
Vanilla, 104.

Tapioca, 34, 76, 79, 81, 201, 207.

Tea, 22, 110, 269.
Composition, 111.
Kinds, 112, 113.
Serving of, 275.
To prepare, 113, 114.
Value as food, 110, 23.

Tenderloin (steak), 173.

Thermometers (oven), 239.

Toast, 128.
Cream, 130.
Croutons, 132.
French, 131.
Milk, 130.
Sippets, 132.
Vermicelli, 133.
Water (buttered), 129.

Toast and cheese, 306.

Tomatoes, 135.

Vanilla syrup, 104.

Veal broth, 284.

Venison, 70, 180.

Ventilation, 42.

Volatile oils, 28.

Washing of dishes, 303.

Waste, 19, 67.

Waste-pails, 5.

Water, 11, 12, 17, 18, 19, 20, 21, 22, 23, 54, 65, 218.

Water-ice, 217, 224.

Wheat-flour, 232.

Whey, 295.
Wine, 96.
With rennet, 96.

White-sauce, 130.

Wine jelly. No. 1, 122.

Wine jelly. No. 2, 122.

Wine, mulled, 118.

Wine whey, 96.

Woodcock, 178.

Wooden ware, 317.

Yeast, 232, 233.
Liquid, 237.

Zwieback, 300.

FOOTNOTES:

[1] A notable exception is the "Boston Cook Book."

[2] Although in some hospitals it is not practicable for a nurse to do much cooking for her patients, she has the control and distribution of the food which is prepared.

[3] Carbonic acid is composed of one part of carbon and two parts of oxygen. Its symbol is CO_{2}. One volume of hydrogen united with one volume of chlorin forms hydrochloric acid, HCl. Common salt, or sodium chlorid, is composed of one part sodium and one part chlorin. Symbol, NaCl.

[4] Oxygen is often called the _supporter_ of combustion, but it is no more so than the carbon and hydrogen of fuels, since they are necessary for a fire.

[5] Hydrogen is 14.44 times lighter than air.

[6] See Eliot and Storer's "Chemistry," the revised edition, edited by Nichols, and the "Elementary Text-book of Chemistry," by Mixter.

[7] Mattieu Williams, in "Chemistry of Cookery."

[8] The carbonic acid breathed in has united with the lime, thus leaving the water without excess of it.

[9] As a general thing water does not contain organisms that form spores.

[10] Atwater.

[11] The decline in the sardine trade during the last few years is accounted for by the fact that cotton-seed oil has so largely replaced olive-oil in the packing of these fish. People who once regarded them as a great delicacy no longer find them satisfying.

[12] This is not the first instance of the discovery of organisms in hail; but Dr. Abbott, if not the first, is one of the first bacteriologists to demonstrate the fact in this country.

[13] Parkes's "Practical Hygiene."

[14] For a detailed description of this method of heating and ventilation, see the report of the Johns Hopkins Hospital for the year 1891.

[15] Variations in the composition of cow's milk (300 analyses):

_Minimum._ _Maximum._
Albuminoids or Protein 2.04% 6.18%
Fat 1.82% 7.09%
Sugar 3.20% 5.67%
Salts .50% .87%

--KÖNIG.

[16] The following is the police order for milk, published in Darmstadt, 1879: (1) All milk must have a specific gravity of 1.029-1.033. (2) When skimmed it must have a specific gravity of 1.033. (3) All milk with a specific gravity under 1.027 is to be considered as watered and immediately confiscated. (4) All milk with specific gravity over 1.027, if after twenty-four hours standing and skimming the specific gravity is under 1.033, must also be confiscated, also all skimmed milk with a specific gravity under 1.033. (5) All milk must be considered skimmed which has less than 2.8 per cent. of fat.

[17] See article on the Feeding of Children.

[18] Spores may be further described as resistant forms which some organisms assume in times of danger, or lack of nourishment for the purpose of preserving their lives. Not all organisms form spores.

[19] It is supposed, but I think not yet demonstrated, that bacteria are among the transforming agents of our food, in the alimentary canal. Organisms in the saliva have been isolated and found to produce substances which will partially digest starch.

[20] Flint's "Physiology."

[21] It is possible that albumen and fibrin are acted upon by some of the juices secreted in the mouth.

[22] The body loses each day, in the performance of its ordinary and usual functions, about nine pounds of matter (Martin); therefore, that amount of income of food, water, and air will be needed in every twenty-four hours.

[23] Prof. Atwater, in "The Century Magazine," 1887-88.

[24] Hemoglobin, the red coloring matter of the blood, contains albumen.

[25] Protein may be converted into fat; but although this will happen, it will not do to depend upon it for the supply in the nutrition of the body; for either it cannot be formed in sufficient quantity, or the excess of nitrogen acts as a poison. The body suffers unless a due amount of fat _as such_ be taken. (Martin.)

[26] By regulating the amount of fat taken each day with food, so that a little less than is needed is consumed, one may reduce the amount of fat of the body and become thin, or reduce an excess of fat without injury to health. The process must be gradual, and continued for a number of months. Bismarck, by the advice of his physician, reduced himself in this way without loss of energy or any ill feeling.

[27] Flint's "Physiology."

[28] Parkes.

[29] Martin.

[30] Martin.

[31] Composition of oatmeal:

Nitrogenous matter 12.6%
Carbohydrates, starch, etc. 63.8%
Fatty matter 5.6%
Mineral matter 3.0%
Water 15.0%
-------
Total 100.00%

LETHERBY.

From Prof. Mott's Chart of the Composition, Digestibility, and Nutritive Value of Food.

[32] For a further account of micro-organisms in milk, see the chapter on Milk.

[33] George Kennan, in his accounts of his perilous journeyings through Siberia, bears ample testimony to the comforting effects of hot tea. Often when he and his companion were chilled through, and almost dead with cold and fatigue, after many hours' travel over the frozen snows, they were revived by draughts of hot tea provided at the stations.

[34] The ash of tea contains potash, soda, magnesia, phosphoric acid, chlorin, carbonic acid, iron, silica, and traces of manganese.

[35]

{ Water 74.00%
Egg Whole { Nitrogenous matter 14.00%
{ Fat 10.50%
{ Inorganic matter 1.50%

PAVY.

[36] Another analysis is that of Payen, the distinguished French chemist.

Water 74.4%
Starch, sugar, pectose 21.2%
Nitrogenous matter 1.7%
Fat .1%
Cellulose and epidermis 1.5%
Inorganic matter 1.1%
-------
Total 100.00%

Pohl found the proportion of starch, judging by specific gravity in different varieties, to be as follows: 16.38%, 17.11%, 18.43%, 18.95%, 20.45%, 21.32%, 24.14%.

DR. SMITH'S "Food."

[37] Mattieu Williams.

[38] From actual experiment.

[39] From Mrs. Lincoln's "Boston Cook Book."

[40] Pink sugar may be made by putting a few drops of carmine into a cup of powdered sugar, and sifting it several times until the carmine is entirely distributed through it.

[41] Mrs. Richards.

[42] A portion of the starch and sugar is consumed to feed the growing yeast. It has been estimated that about 1/7 of a barrel of flour is lost in raising bread--that is, that amount is consumed by the yeast used.

[43] Oven thermometers may be obtained of Joseph Davis & Co., Fitzroy Works, London, S. E., England. 400° Fahr. is a good temperature for the first fifteen minutes. Some writers give 380°, but the higher temperature is better, provided it can be gradually decreased; it should not fall below 250° until the loaf is done.

[44] There is, of course, an exception in the case of the use of milk for young children, it being a perfect food for them during the first year or year and a half of life.

[45] In England it is the custom to serve eggs in the shell, and it is considered bad form to open them, but in America the latter way is general; for an invalid there is no question but that it is the most convenient way to do.

[46] The spatters should be soaked in boiling water for a few minutes, and then in cold water, to prevent the sticking of the butter.

[47] It should not be inferred from this that mother's milk is the best under _all_ circumstances. It not infrequently happens that a mother, disregarding all indications to the contrary, will continue to nurse her baby after it has become disastrous both to herself and the infant to do so. If a baby remains puny, and the mother is exhausted and languid without any known cause, it is the part of wisdom to call in the aid of a physician, and have the milk analyzed. Good and careful feeding is infinitely better than nursing a baby upon impoverished milk, even if the quantity seems sufficient. A mother, in nursing her child, should do so at stated regular intervals. If it is injurious for a grown person to eat at odd times all day long, it is far more injurious for an infant. It will not hurt a child to be occasionally hungry, or even to cry, whereas it _will_ hurt it seriously and perhaps induce life-long dyspepsia if food is introduced into the stomach while there yet remains in it that previously taken in an undigested, or partly digested, condition. The cry which a young mother thinks indicates hunger, and hopes to allay by feeding, is often only a dyspeptic pain, which is increased by the very means she takes to lessen it.

[48] The milk of goats and asses is said to be more easily digested than cow's milk, but is procurable only in exceptional cases.

[49] From Uffelmann's "Hygiene of the Child."

[50] See chapter on Milk.

[51] Vessels for holding milk may be made sterile by boiling them in water for fifteen minutes. Glass is best.

[52] A low temperature retards the growth of micro-organisms.

[53] Test for reaction, fat, and specific gravity. See article on Milk.

[54] The following mineral substances occur in both cow's and woman's milk: potassa, soda, lime, magnesia, iron, phosphoric acid, sulphuric acid, and chlorin.

[55] It is worthy of notice, in this connection, that children have been known to be made ill by drinking water which has stood for a length of time--such water containing great numbers of bacteria, but none of the so-called _disease-producing_ organisms. The same water, when boiled, produced no ill effects.

[56] Stated by Sedgwick.

[57] Welsh.

[58] Since writing the above I have learned that Prof. Vaughan has isolated a poisonous matter--the product of the growth of certain organisms which multiply readily in milk--which caused active vomiting, purging, collapse, and death when injected into the lower animals.

[59] In England and America many cases of scarlatina, typhoid fever, and diphtheria have been traced to the milk supply. But there is no satisfactory evidence that those diseases were transmitted from the cow; more probably the milk, which is an especially good nutritive medium for bacteria, became infected after leaving the cow. In October, 1891, an epidemic of diphtheria prevailed in Melrose, Mass. Thirty-three cases were reported. On investigation it was found that every case could be traced to the milk supply. The farm from which it came was situated in an adjoining town, and the family of the dealer had been afflicted with diphtheria, two of the children having died. The use of the milk was, of course, promptly stopped.

[60] A simple and inexpensive apparatus for sterilizing milk consists of a covered tin kettle ten inches in height by eight inches in diameter, a wire basket, which fits easily into the kettle, supplied with supports or legs projecting one and a half inches from the bottom, one dozen eight-ounce nursing-bottles, and a bundle of fresh cotton wadding. The whole apparatus, costing about $1.25, is kept in most drug stores.

Milk for twenty-four hours' use is properly sweetened and diluted with water in a clean pitcher, and as much of this as the child will take at one feeding is poured into each bottle, and the bottle stopped with cotton wadding, which should fit only moderately tight in the neck of the bottle. The kettle is filled to the depth of one half to one inch with water, the basket containing the bottles placed in it, the kettle covered and placed over a fire until the steam comes out from the sides of the top for half an hour, when the basket containing the bottles should be removed and put in a cool place. When the milk is to be used, it should be heated by placing a bottle in warm water for a few minutes. The cotton is then removed, and a sterilized nipple attached. After the feeding the bottle is cleansed and kept in an inverted position until used again. The above directions are those of Dr. Booker, specialist of children's diseases, Johns Hopkins Hospital.

[61] In the Walker-Gordon Milk Laboratory, in Boston, milk is sterilized at 175° to 180° Fahr. for fifteen minutes, and it is claimed that this temperature gives the best results for milk to be used within twenty-four hours. If the milk has to be kept a longer time, a higher temperature is necessary, as only the bacteria and not the spores are destroyed by 175° Fahr.

Machines are in use in France which will heat great quantities of milk to about 155° Fahr. and then rapidly cool it. Not all, but nearly all, forms of bacteria likely to be found in milk are destroyed at the temperature of 155°, and the good flavor of the milk is not injured. Such milk is known as _Pasteurized milk_.

[62] See the works of Drs. Louis Starr, Uffelmann, and Jacobi.

[63] The amount of condensation in preserved milk may be easily ascertained by noting the amount of water which it is necessary to add in order to make its specific gravity equal to that of ordinary milk.

[64] To prepare whey: 1 pint of milk mixed with 1 teaspoon of liquid rennet. Set in a warm place until the curd is formed; then break the curd and put it into a cloth or a wire strainer to drain.

[65] To make barley jelly: Boil two tablespoons of pearl barley in a pint of water for two hours. Strain. It will form a tender jelly.

[66] The condensed cream of the Highland Co. may be used when other cream cannot be obtained.

[67] Malted milk, Nestlé's food, Ridge's food, Imperial Granum, or barley-flour, may be used as attenuants.

[68] Enough for the whole day may be made by multiplying the rule by eight, dividing the quantity into eight bottles, and sterilizing all at once. Keep in a cool place until needed.

[69] Milk-sugar may be obtained without difficulty, and always, at a pharmacy. It is better for infants than cane-sugar, because it is a little easier of digestion.

[70]

Water 92.60%
Fat 1.00%
Casein .84%
Sugar 5.40%
Ash .16%

DR. MEIGS.

[71] Although Mellin's food is made from grain, the starch in it has been changed in the process of manufacture into easily assimilated dextrine and sugar.