Chapter III: Part II: Recipes

BEEF-JUICE, BEEF-TEA, AND BROTHS 75

GRUELS 83

MUSH AND PORRIDGE 90

DRINKS 95

JELLIES 120

TOAST 128

SOUPS 134

OYSTERS 145

EGGS 153

POTATOES 161

MEATS 168

STEWS 185

SWEETBREADS 188

FISH 191

CUSTARDS, CREAMS, PUDDINGS, AND BLANC-MANGE 195

SALADS 211

ICE-CREAM, SHERBETS, AND ICES 217

COOKED FRUITS 225

BREAD 232

CAKE 246

DIET LISTS OR MENUS FOR THE SICK 254

LIQUID DIET--FIVE MENUS 254

LIGHT DIET--FIVE MENUS FOR BREAKFAST, DINNER,
SUPPER, AND LUNCH 256

CONVALESCENT'S DIET--EIGHT MENUS FOR SPRING,
SUMMER, AUTUMN, AND WINTER 260

SERVING

IMPORTANCE OF SKILL IN COOKING THE THINGS TO BE
SERVED 267

GOOD SERVING A NECESSITY FOR THE SICK 268

PREPARATION OF THE INVALID'S TRAY 268, 270

IMPORTANCE OF HARMONY OF COLORS IN DISHES, LINEN,
AND FLOWERS 269

CARE OF DISHES AND TRAY IN CONTAGIOUS DISEASES 271

TRAY DECORATION 272

VARIETY, INTERVALS OF FEEDING, AND QUANTITY OF
FOOD TO BE GIVEN 273, 274

A PLAN FOR THE PREPARATION OF AN INVALID'S BREAKFAST 278

THE FEEDING OF CHILDREN

WAYS IN WHICH A CHILD MAY BE SUPPLIED WITH FOOD 280

ARTIFICIAL FEEDING 280

COMPARISON OF THE COMPOSITION OF COW'S AND HUMAN MILK 281

BUYING, CARE, AND STERILIZATION OF COW'S MILK 281, 284

MELLIN'S FOOD AND OTHER ATTENUANTS 283, 290, 291

PREDIGESTION 283, 284

BACTERIAL POISONS IN MILK 285, 286

APPARATUS FOR STERILIZING MILK 287

CARE OF FEEDING-BOTTLES 287

USE OF CONDENSED MILK 288

PRESERVED MILK 289

FARINACEOUS FOODS, MELLIN'S FOOD, MALTED MILK, ETC. 289, 290

AMOUNT OF FOOD FOR EACH MEAL--DILUTION OF--MANNER
OF GIVING 293

TEMPERATURE OF FOOD WHEN GIVEN, AND INTERVALS OF
FEEDING 294

GENERAL RULES FOR FEEDING 294

FOR THE FIRST WEEK 295

AFTER THE FIRST WEEK AND UNTIL THE SIXTH WEEK 295

FROM THE SIXTH WEEK TO THE SIXTH MONTH 296

FROM THE SIXTH TO THE TENTH MONTH 297

FROM THE TENTH TO THE TWELFTH MONTH 298

FROM THE TWELFTH TO THE EIGHTEENTH MONTH 299

AFTER EIGHTEEN MONTHS 299

FOODS TO BE CAREFULLY AVOIDED 300

DISTRICT NURSING

DISTRICT NURSING 301

TO MAKE A FIRE 302

TO WASH DISHES 303

SWEEPING AND DUSTING 303

BILLS OF FARE FOR SATURDAY, SUNDAY, MONDAY, AND TUESDAY:

IN MAY 304-308

IN SEPTEMBER 308-310

IN JANUARY 310-313

LITERATURE

A LIST OF BOOKS ON THE CHEMISTRY OF FOODS, BACTERIOLOGY,
NUTRITION, HEALTH, PRACTICAL COOKING, AND ALLIED
SUBJECTS, USEFUL FOR REFERENCE 313

CHARTS OF THE COMPOSITION OF VARIOUS FOODS FOR USE IN A
COOKING-SCHOOL 314

APPARATUS FOR FURNISHING A COOKING-SCHOOL 315