Chapter V: Food Materials and Their Preparation (2)

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~Shellfish.~--Of the shellfish, the oyster and the clam are exceedingly useful. The soft parts of the oyster are palatable and easily digested. They are not highly nutritious, but give a nice variety to the diet. When used in broth or for the juice, clams are particularly useful. Many cases of nausea are relieved by the taking of iced or very hot clam juice when they resist other remedies. The necessity of having both oysters and clams absolutely fresh is of the greatest importance, since a type of poison results from tainted shellfish which is exceedingly dangerous.

~Pork in the Diet.~--Fresh pork is rarely ever included in the invalid dietary save in diabetic diets. Meat from this animal must always be thoroughly cooked, not only because underdone pork is exceedingly indigestible but because there is an infectious bacterium sometimes found in pork which is only destroyed by thorough cooking of the meat. Well-cooked bacon is digestible if the surplus fat is poured off instead of allowed to soak into the cooked bacon. The most efficient method of cooking bacon is to place the strips upon a broiler under the flame. In this way the hot fat drips down into the pan beneath, leaving the bacon crisp and delicate.

The meats to be used for the invalid must be selected with care. The quality of this item of food is most important. It is not always necessary to purchase the most expensive cut. If it is to be broiled or roasted then it is necessary to select parts of the animal which are tender, but for broths, soups, scraped or ground meat, or the meat to be used for the juice only, it is wasteful to buy these tender, expensive pieces when those costing less will serve the purpose equally well. The names given to the different cuts vary slightly in different parts of the country, but those in general use only will be mentioned here. The following table shows the manner in which the ~beef~ is cut and the method in which it is generally used:

TABLE

============+========================+================================
_Beef_ | _Cut_ | _Method of Preparation_
------------+------------------------+--------------------------------
Hindquarter | {more or less free |Broth, soup, beef juice, scraped
|Round{ from fat | beef.
| {round steak |Hamburg steak (ground meat).
| |Broiled (this is a cheaper and
| | less tender cut than the loin
| | steaks).
| |
|Rump {steak |Broiled, cheaper cut steak.
| {roast |Roasted, cheaper cut roast.
| {lean meat |Broth, soup, beef juice.
| |
|Loin {3 ribs, 1st, 2d |Roasted.
| { and 3d cuts |
| {sirloin steak |Broiled.
| {porterhouse steak |Broiled.
| |
| {steak |Broiled.
|Tenderloin {roast |Roasted.
| {fillet |Broiled or roasted, larded or
| | plain.
| |
|Ribs (prime) |Roasted.
| |
|Ribs, chuck roast or |Roasted or broiled.
| steak |
| |
Forequarter |Brisket |Corning.
| |Broth, soup, scraped, meat
| | juice.
| |Hamburg steak.
| |Salisbury steak.
------------+------------------------+--------------------------------

CUTS OF LAMB AND MUTTON

~Broths and Soups~

STANDARD BROTH BEEF, VEAL, MUTTON, OR CHICKEN

_1 Pint, 80 calories, with rice or barley 105 calories_

Two pounds of meat (beef, mutton, veal, or chicken); 2 quarts of water; 2 pounds of bones; 1 teaspoonful of salt; 2 tablespoonfuls of rice or barley may be added if desired and parsley or celery may be used to give the additional flavor.

Wipe meat with a clean wet cloth and cut into small pieces, break the bones, place all together in a deep saucepan, cover closely and allow to stand in a cool place for one hour; then place pan on the back part of the stove, or on an asbestos mat over a gas burner, and heat gently to the boiling point (broth must never do more than simmer), allow to simmer for three or four hours, skim, strain, and cool. When thoroughly cold, remove all of the fat, using blotting paper to absorb the fine particles of grease. If parsley and celery are to be used to flavor the broth they may be added during the last hour of cooking. Barley requires to be soaked overnight when it is used in broth; rice should be soaked one hour. When either are to be left in the broth it is better to cook the broth for three hours, strain, return to the fire, adding the rice or barley. Allow it to simmer for an hour or more and proceed as directed. When the broth is taken from the fire, it should be measured, and boiling water added to bring the amount up to the original quantity. This will give what is known as standard broth. Bouillon is clarified broth, most of the already small amount of nutrient material being thus strained and cleared from the broth, leaving a liquid of practically no fuel value.

CLAM OR OYSTER BROTH

_11.5 calories without milk; 162.5 calories with milk_

1 doz. clams or oysters
1 tbs. whipped cream
1 pt. water or 1 cup each milk and water
A dash of pepper

Scrub clams and place in an iron spider and allow to heat gently until the shells open. (When oysters are used allow to heat until the edges curl.) Chop, cover with hot water, and allow to simmer 15 minutes, strain through cloth, add salt and a dash of pepper. If milk is to be used in place of part of the water, add it during the last 5 minutes of the cooking. Clam broth without milk may be served hot or cold; it will not jelly as other broths but may be frozen if desired.

CLAM BROTH

_Without milk, 55.6 calories; with milk, 113.4 calories_

1/2 cup (4 oz.) clam juice
1/2 cup hot water or milk
Salt and pepper to taste
1 tbs. whipped cream

Mix clam juice (bottled) with water; heat, add salt and pepper, pour into cup, place whipped cream on top, and serve at once.

BEEF JUICE

One-fourth pound lean beef.

Wipe clean with damp cloth, cut in inch pieces and sear on a hot griddle, place in a meat press and remove all juice from meat. Care must be taken not to cook the meat. The juice may be reheated by placing in a hot cup in hot water, not allowing the temperature to exceed 155 deg. F.

CHICKEN JELLY

_308 calories_ _1 serving, 75.8 calories_

1/2 small chicken
3 pt. water
1/2 cup celery
1 sprig of parsley
1 tbs. gelatin soaked in 1/4 cup cold water
1/2 tsp. salt
1/4 tsp. red pepper
1 egg white

Cut the chicken in pieces, break the bones, place in a saucepan with all of the ingredients except the gelatin and egg white, cover with the water and boil until the meat falls from the bones. Press out as much of the juice as possible, strain and allow to cool, remove all of the grease, and return to the fire. Reduce to 1 pint, add the gelatin, stir in the beaten egg white, and allow to boil 5 minutes, strain again into molds and set aside to congeal.

CALF'S-FOOT JELLY

_376.6 calories_

2 small calf's-feet
1/2 small fowl
1 cup of Rhine wine
1 lemon
1/2 stick of cinnamon
1 egg white (well beaten)

Cut the fowl and the calf's-feet into small pieces and place them in a saucepan with 3 pints of cold water and the cinnamon. Cook until the meat falls from the bones (the quantity should be reduced to 1 pint). Strain and squeeze out as much of the juice as possible, allow to cool, and remove all of the grease. Add wine and lemon juice (and sugar if desired) and reduce the amount of broth one-half, add the egg white and allow to boil 5 minutes. Clear and strain into molds.

BROILED QUAIL OR SQUAB

_418-543 calories_

Split down the back and place on the broiler, cut surface uppermost. Or place upon a hot pan, cut surface next to the hot surface so that the cut side may sear quickly, thus keeping in the juices instead of having them wasted in the pan by slow cooking. The process requires about 15 to 20 minutes. Serve on toast, with butter, pepper and salt.

Quail or squab cooked inside the stove is often more palatable than that cooked on a broiler. The bird is split as for broiling, and placed in a small pan just large enough to hold it; a strip of bacon pinned about the breast; add 1 tablespoonful of butter in bits, dust the cut surface first with salt and pepper, then with flour; add 1/2 cup of hot water. Turn another pan over the bird (it must fit closely to keep in the steam), place inside the oven and cook about 10 minutes; turn the bird over and cook 10 minutes longer. Lift the bird from the pan and place it where it will keep hot, add a tablespoonful more water and a teaspoonful more flour to the gravy in the pan, stir briskly to remove any lumps, remove bacon and place the bird upon a slice of nicely browned toast; pour over it the gravy, garnish with a sprig of parsley, and serve at once.

BIRDS A LA BAIN-MARIE

1 small chicken, or bird
2 tbs. butter
1 tbs. parsley
Salt and pepper

Split birds or chicken as for broiling, place one-half in a chafing dish or double boiler (bain-marie), dot the cut surface with butter, sprinkle over it the parsley, dust with pepper and salt; place the other half of the chicken or bird on top of this, add the rest of the butter, dust with salt and pepper, cover, and place the pan over the hot water pan; allow to steam for about 1 hour, lift from hot water pan and place in oven or under the flames to brown lightly. Serve on buttered toast.

CHICKEN (ONE-HALF)

_355 calories_

Split small chicken (broiler) down the back, flatten the breast bone with knife before placing upon the broiler, proceed as in broiling birds, allowing from 25 to 30 minutes for the process. Chicken is very palatable and dainty if cooked after the manner described in cooking quail and squab inside the stove. The process is called smothering. Serve upon buttered toast, garnished with parsley.

ROAST CHICKEN, TURKEY OR DUCK

Draw the fowl and wash thoroughly inside and out. (If it is purchased from the market, it is well to wash the inside with soda water to remove any stale flavor that may be present.)

Make a dressing from one-third of a small loaf of bread broken into small pieces; 1/4 cup chopped celery, 1 tablespoonful of chopped parsley, 1 tablespoonful of butter and one egg beaten lightly. Stuff the cavity with dressing, sew up the opening and place in dripping pan. Place pan under the flame for a few minutes to brown, unless a regular roasting pan (savory roaster) is used; allow to bake from 45 minutes to an hour and a half for chicken and duck according to the size, and from an hour and a half to three hours for turkey according to size. A cupful of boiling water may be poured into the pan in which the chicken, etc., is being roasted and flour may be sifted over the top; dust with salt and pepper. When an ordinary pan is used for baking, the fowl will require frequent basting to keep it moist and tender. Just as the baking is finished, more butter, flour, and seasoning may be added, with a cup or more of boiling water to make additional gravy.

SWEETBREADS

_209 calories_

1/4 set of sweetbreads
1 lemon
1/2 tsp. of salt
1/4 tsp. of pepper (red)

Wash sweetbreads carefully and allow to stand 1 hour in ice water, allow the water containing the lemon juice, salt and pepper to come to a boil and drop in the sweetbreads, cook for 15 to 20 minutes or until tender when pierced with fork. Remove from hot water and pour ice water over them to blanch. Serve either in cream sauce or split in half and broil upon a slightly greased broiler until light brown; season with a dash of salt and pepper.

BROILED OYSTERS

_174 calories_

6 oysters
2 tsp. butter
1 slice toast
Salt and pepper to taste

Grease broiler or hot frying pan slightly, place oysters upon the heated surface and place under the flame or on top of the stove; cook until the edges curl (2 to 3 minutes), lift to a hot dish containing the butter, place toast upon small plate (toast and plate must be hot), dispose the oysters upon the toast, and pour over them the butter.

BEEFSTEAK

_267 calories_

_3 inches long by 2 inches wide by 1-1/2 inches thick_ (_weighing about 3 ounces_).

Wipe steak off with a wet cloth and dry before cooking. Slightly grease the broiler and place under the flame, count ten as the clock ticks and turn the steak over, count ten again and again turn; continue this for about 3 minutes or until the steak is seared upon both sides, lift the broiler to a lower part of the oven and continue the cooking for 5 to 8 minutes; run a sharp-pointed knife between the meat and the bone (if the steak is a porterhouse or sirloin), and if the flesh is red, continue the cooking a minute or more. If it is pink, lift to a hot plate, place 1 teaspoonful of butter upon it, dust the surface with salt and pepper and serve hot. Pan broiling is done on the top of the stove in a flat frying pan. Wipe the pan with a clean wet cloth, place upon the stove and heat piping hot, and place the steak (without greasing the pan) upon the hot surface. Proceed as in broiling under the flame. After the first 3 minutes of cooking, place the pan on a cooler part of the stove to finish the cooking.

LAMB OR MUTTON CHOPS

_2 chops, 304 calories_

1 to 2 inches thick will require from 10 to 15 minutes' cooking. Scrape the bone clean and wrap in paper or dough to prevent the bone from becoming charred. Proceed as in cooking beefsteak.

VEAL CUTLETS

_2 cutlets, 275 (about) calories_

Dip cutlets first in egg (mix one yolk with 1 tablespoonful of water) then in bread crumbs; pan broil (grease the frying pan slightly), or broil under the flame as directed in cooking beefsteak. Veal cutlets may be served plain, or with tomato sauce.

Cutlets or chops may be cooked in paper bags if desired. Wrap the chop in a thin slice of bacon, grease the paper (a piece of heavy brown paper), place the chop inside and secure the ends with paper clips or pins; place in a pan and cook in the oven, or under the flame. It is wise to slip the bag containing the chop inside of another bag; in this way the meat will not taste of scorched paper if the outer bag should burn.

BACON (1 SLICE)

_194 calories_

Place bacon on a rack and place rack in a dripping pan, set in oven and bake until crisp and brown. Or, arrange bacon on broiler, place pan beneath to catch the drippings and prevent the fat from catching afire, broil as beefsteak.

* * * * *

When steak or chops are served, parsley or sliced lemon may be used as garnishes. Chops may be served garnished with green peas, and the beefsteak served with potatoes cooked in any way; all meats should be served very hot. It is best to cover with a plate.

FISH

Split down the back, and broil as beefsteak. Fish does not require more than from 10 to 15 minutes to broil unless very large. Serve with teaspoonful of parsley and butter.

FISH STEAKS, STUFFED WITH OYSTERS

_3 ounces, 168.3 calories (about)_ _Halibut, trout, or any good baking fish, 235.8 calories (about)_

2 slices of fish
1 - 1-1/2 in. thick
1 doz. oysters
1 cup bread crumbs
4 tbs. butter
Salt and pepper

Lay fish for one hour in a French dressing made from 1/2 cup of oil, 1/3 cup of vinegar, salt and pepper; drain and place upon slices of bacon, placed upon a fish sheet or dripping pan. Dip oysters first in melted butter, then in bread crumbs, and place upon the slice of fish, adjust second slice above, cover top with bread crumbs, dot with butter and bake 30 to 45 minutes in moderate oven. Serve with hollandaise sauce.

LOBSTER OR CRAB

_1 serving lobster, 157 calories_ _1 serving crab, 154 calories_

1 lobster
1 tbs. butter
or
1 crab
2 tsp. butter
2 tbs. bread crumbs
1/4 tsp. salt
1/8 tsp. pepper

Boil lobster or crab until bright red, lift from boiling water.

Split lobster down the back and carefully remove cord, gall sack, and sand bag before broiling or serving. Serve with melted butter.

Pick meat from shell of crab, and mix with salt, pepper and butter. Stuff into shell. Cover top with bread crumbs, and brown in the oven.

HOLLANDAISE SAUCE

_178 calories; 1 tablespoonful, 22 calories_

1 egg (yolk only)
2 tbs. lemon juice
1 tbs. butter
1/4 cup boiling water
Salt and pepper to please

Beat egg yolk with lemon juice; add one-half the butter; place in double boiler over hot (not boiling) water. Stir until it begins to thicken and add remainder of butter; stir in boiling water, cook until of the consistency of boiled custard.

~Vegetables and Fruits~

Among the plants known as vegetables, some are seeds, some leaves, some stems or bulbs, some roots or tubers, and some are the fruit surrounding the seeds. Under the head of seeds we find peas, beans and lentils, this class of vegetables being spoken of as legumes or pulses; they are rich in protein (especially when dried) and contain an appreciable amount of carbohydrates as well, some contain fat. Green, or fresh legumes are more easily digested than the dried legumes. They are important sources of iron and phosphorus and contain a certain amount of calcium; in the body they act as neutralizing agents since the base-forming elements in these plants predominate over the acid-forming elements.[42]

Among the "leafy vegetables" we find, lettuce, cabbage, spinach, beet, turnip and mustard greens, chard and parsley. These vegetables are not only prized for their mineral content but furnish a recognized source of the fat soluble vitamine, "A."

Tomatoes, squash, cucumbers and pumpkin are vegetables whose "fleshy fruit" surround the seed but are eaten as vegetables instead of as fruit.

Potatoes, carrots, parsnips, onions, beets and turnips are among those whose stems, roots or tubers are eaten as vegetables.

More and more are we coming to see the importance of this class of foods in the dietary, they are important on account of their mineral salts, their vitamine factors and for the bulk which they lend to the food mass which facilitates its passage along the digestive tract. The majority of vegetables furnish organic acids or their salts which function in the body, as potential bases, assisting in the neutralization of the acids formed in the body as a result of the breaking down of the proteins.

~Fruits.~--Fruits have practically the same value from a dietetic standpoint as vegetables, and the same care must be given to their selection. Some fresh fruit should be given to children every day to safeguard them against scurvy. And adults should have fresh fruit several times a week, the remainder of the time dried fruits may be used. Canned fruits while good are not so valuable as fresh fruits and are more expensive than the dried fruit.

The ~fruits and vegetables~ will here be considered. Some of the fruits and vegetables contain high percentages of sugar, aside from the mineral salts, for which they are especially valuable. This class includes the sugar cane, sugar beet, raisins, dates, figs, etc., while others such as the potato, taro, banana, etc., furnish an appreciable amount of starch. All of the vegetables and fruits are rich in mineral salts, which are as important to the work of the body as the proteins, carbohydrates, and fats. Hence it is essential to add the foods containing these mineral salts to the daily dietary both in health and in disease.

Both fruits and vegetables should be free from blemishes. Those to be served raw, such as lettuce and other salad vegetables, must be purchased from reliable markets. Unscrupulous vendors have been known to sprinkle old wilted vegetables, to restore their freshness, with water from stagnant pools teeming with typhoid bacteria, thereby spreading infection broadcast. Vegetables which require cooking before they are eaten are, for this reason, safer.

~Canned foods~ should be avoided in the diet of the invalid whenever it is possible; but, when it is not, care should be observed that no can is used in which there is the least sign of fermentation. Beans and peas are sometimes artificially colored, but this custom is not so prevalent now as it used to be.

PEAS

_121 calories_

1/2 cup fresh peas
1 pt. boiling water
1 tsp. butter
1/4 tsp. salt

Add salt and peas to boiling water; allow to cook from 30 to 60 minutes, or until they are perfectly tender, drain and add butter and additional salt if necessary, or 1 tablespoonful of cream sauce. In gastro-intestinal disorders and with young children, it is best to press peas through sieve or remove the indigestible parts.

STRING BEANS

_94 calories_

1 cupful of string beans (measured after the strings are removed
and the beans cut into small pieces)
1 tsp. butter
1/2 tsp. salt

Cover with boiling water and cook until tender, drain, and serve hot.

SPINACH

_90 calories_

1/2 lb. spinach
1/2 tsp. salt
2 tsp. butter

Wash thoroughly through about ten waters, until spinach is entirely free from grit, remove the tough stems, lift the spinach from water and place in a saucepan without additional water, sprinkle over with salt, cover saucepan and cook until tender (requires about 15 minutes). Cut very fine with sharp knife, or press through sieve, add butter and serve hot.

CARROTS (WITH CREAM SAUCE OR BUTTER)

_82-117 calories_

Carrots, about 1/2 cupful after they are cut in cubes, or 3-1/2 ounces. Serve with 2 tablespoonfuls of cream sauce, or with 2 teaspoonfuls of butter and a little salt and pepper. Scrub carrots and scrape off the skins; cut into slices or cubes, drop into slightly salted boiling water and cook until tender; drain and add butter or cream sauce.

BAKED POTATO (WHITE)

_140 calories_

1 potato weighing about 3 ounces; scrub well with a brush; dry and slightly grease surface, place in moderately hot oven and bake about 45 or 50 minutes. (The potato should feel tender upon pressure.) When done, make an incision of 1 inch in the skin and gently press out the steam; cover closely with cloth and keep in a warm place until ready to serve. Put teaspoonful (about 1/6 ounce) of butter in the cut and serve very hot.

CREAMED POTATO

_182 calories_

1/4 tsp. salt
1 medium size potato
2 tsp. milk
1 tsp. butter

Pare and boil potato until tender when pierced with a fork; drain off the water and return the saucepan to the stove; shake the pan (to prevent burning) until the potato looks dry; mash with fork or potato ricer, add milk, butter, and salt. Beat briskly until creamy. Serve at once or brown in oven.

POTATO STUFFED WITH MEAT

_197.5 calories_

1 potato (baked)
1/4 tsp. salt
1 tbs. cold chopped beef
1 tsp. butter
Dash of pepper

Bake potato, split in half and remove the contents, mix with the chopped meat, add salt, pepper, and butter; return to the two halves, set in oven to brown, then serve at once.

SCALLOPED POTATOES

_250.8 calories_

1 potato
1/4 cup milk
2 tsp. butter

Boil potato, not quite tender, and slice in moderately thin slices; arrange in layer in an individual earthenware baking dish (ramekin), add butter in bits between layers, pour the milk over; set dish in oven, cover and bake slowly for 15 minutes, until most of the milk is absorbed and the potatoes are nicely browned on top. In cases where the patient is allowed cheese, 2 teaspoonfuls may be sprinkled between the layers, giving 31 additional calories.

~Vegetable and Fruit Salads~

CUCUMBER

_62.5 calories_

1/2 cucumber (7 in. long)
1/2 tbs. vinegar
1 tsp. olive oil
1/6 tsp. salt
Few grains of pepper

Slice cucumber in thin slices and allow to stand thirty minutes in ice water, drain and serve with French dressing.

TOMATO (NO. 1)

_with mayonnaise, 61 calories_ _with French dressing, 131 calories_

Wash tomato carefully, cut in shape of flower by cutting almost through the tomato making six sections. Place on lettuce leaf and serve with dressing.

1 tsp. mayonnaise or
1 tbs. French dressing

TOMATO (NO. 2)

_63 calories_

Remove skin from 1 medium sized tomato, remove pulp, fill cavity with following mixture.

1/2 medium stalk celery
The tomato pulp
1 tsp. mayonnaise dressing

FRUIT SALAD (NO. 1)

3 grapefruit
1 cup celery (chopped)
1/4 head of lettuce
1 cupful of mayonnaise

Remove skin and inner membranes from grapefruit, mix with celery and mayonnaise. Serve on lettuce. This salad may be poured into a tin (baking powder can, or mould), packed in ice and salt and frozen. Then served in slices upon lettuce.

FRUIT SALAD (NO. 2)

_1217 calories (about)_

1 cup of grapefruit
1 thick slice of pineapple (chopped)
1 green pepper (1 oz.)
1 cup of celery
1 cup of mayonnaise or French dressing

If mayonnaise is used the mixture may be frozen. If French dressing is used, serve on lettuce without freezing.

TOMATO JELLY

_77 calories_

1 cup tomatoes (canned)
3/4 cup water
6 cloves
1/2 cup celery
1/4 cup vinegar
1 tbs. of parsley
1/2 tsp. red pepper
1 tbs. granulated gelatin soaked in 1/4 cup cold water

One slice of onion may be added if there is nothing to contra-indicate it, but care must be taken in adding onion, as it is apt to disagree with many people. Boil all of the ingredients together (except the gelatin) for 20 minutes, press through a sieve, then through a cloth, return to the stove and allow to boil up; add the gelatin and boil 5 minutes; strain into wet molds.

WHOLE TOMATO STUFFED WITH RICE

_167 calories_

1 medium size tomato
2 tbs. rice (uncooked)
1 tsp. butter
Dash of pepper and salt

Remove the center from the tomato, dust the inside with salt and a very little pepper and set aside. Boil the rice, when about half done (10 minutes) add the tomato pulp, from center of tomato. Cook 10 minutes longer, drain the water from the rice, add the butter, salt, and a little pepper. Fill the center of tomato with rice. Set the tomato upon a greased paper and bake in a moderate oven for 20 minutes.

BROILED TOMATOES

_353 calories_

Slice 1 tomato in three or four slices
1 tbs. butter
1 slice of bread (round preferred)
1/4 cup of cracker crumbs
Salt and pepper

Heat broiler or frying pan very hot, grease lightly; season crumbs with salt and pepper; dip slices of tomato in cracker crumbs, covering both sides well, and place upon the broiler; when one side is browned, turn over carefully, to prevent breaking, and allow the other side to brown. Lift the broiler to the lower half of the oven and let the tomatoes cook gently for 10 minutes. Place bits of butter upon each slice, then arrange these on the buttered toast.

STEWED TOMATOES ON TOAST

_171 calories_

1/2 cup canned tomatoes
1/2 cup water
1 slice bread
2 tsp. butter
1/4 tsp. salt

Pour tomatoes and water in a saucepan and allow to cook slowly for 20 minutes, add salt and a dash of pepper. Toast and butter the bread, pour the cooked tomatoes over it and serve at once.

FRENCH DRESSING

_131 calories_

1 tbs. oil
1/3 tbs. vinegar, or lemon juice
Dash of pepper and salt

Have all ingredients cold; mix salt and pepper together; stir in the oil, add vinegar or lemon juice slowly, beating briskly to form an emulsion; use immediately or ingredients will separate.

Use as little salt as possible in nephritic conditions.

MAYONNAISE DRESSING

_2109 calories_

1 egg (yolk only)
2 tbs. lemon juice (or vinegar)
1/2 tsp. salt
1/2 tsp. mustard (dry)
Dash red pepper
1 cup olive oil

Method of Mixture: Mix dry ingredients with yolk of egg thoroughly; add all the acid (use Dover beater). Now add, one teaspoonful at a time, the olive oil; beat continually until the mixture thickens (after 8 teaspoons of oil have been added). Put in oil by tablespoonfuls until all is incorporated. This method shortens the time of making at least one-half, and the dressing rarely curdles as it often does in the old methods.

Whipped cream may be added to dressing before serving. Mayonnaise will keep if placed in a cool place, and the above quantities are more easily handled than smaller amounts.

~Gelatin Jellies~

LEMON JELLY

_150 calories_

2 lemons (juice only)
1/4 cup sugar
3 tsp. granulated gelatin
1 tbs. cold water
1 egg white
1 cup boiling water

ORANGE JELLY

_280 calories_

3 tsp. granulated gelatin
1 tbs. cold water
1/4 cup boiling water
6 tbs. lemon juice
3 tbs. sugar
2 drops orange extract
1/2 cup orange juice

GRAPE JUICE JELLY

_315 calories_

1/4 cup boiling water
1/2 cup boiling grape juice
3 tsp. granulated gelatin
1 tbs. cold water
1 tbs. lemon juice
3 tbs. sugar

_Method for Fruit Jellies._--Soak gelatin in cold water about 2 or 3 minutes, then pour over it the boiling liquid; add sugar and fruit juice; strain through cloth into wet molds. Set in cold place to stiffen; when firm, unmold. Serve with whipped cream, or pour liquid into baskets made from oranges or grapefruit hollowed out and the edges scalloped, or pour into shallow pans, and cut in 1/2-inch blocks when firm, and serve on a bed of whipped cream.

WINE JELLY

_127 calories_

1/2 cup boiling water
3 tbs. sherry wine
1-inch piece of cinnamon
1 tsp. lemon juice and the yellow rind from 1/4 lemon
3 tbs. sugar

_Method for Wine Jelly._--Put water, wine, lemon juice, peel, cinnamon, and sugar into a saucepan, allow to boil 5 minutes, pour over gelatin (which has been soaked in cold water). If jelly looks cloudy return to saucepan, and add 1/2 egg white beaten stiff, allow to boil 1 minute, stirring constantly, and strain into mold. Serve with whipped cream.

~Water Ices~

LEMON

_276.5 calories_

2 lemons (juice only)
1/4 cup sugar
1 egg white
1 cup water

ORANGE

_311 calories_

1/2 cup orange juice
1 lemon
1/4 cup sugar
1 cup water
1/4 tsp. orange extract
1 egg white

GRAPE JUICE

_362.6 calories_

1/2 cup grape juice
1 tbs. lemon juice
1/4 cup sugar
1 egg white

METHOD OF MIXTURE

Mix sugar and water and boil to a rich sirup (about 15 minutes), cool, and add fruit juice (and extract when it is used). Pour into freezer and surround with a mixture of 1 part salt and two parts ice. When sherbet is about half frozen, stir in the stiffly beaten egg white and continue the freezing until mixture is hard. In diseases where it is found inadvisable to give albumen, 1 teaspoonful of gelatin may be substituted.

APRICOT

_384 calories_

1/2 cup apricot puree
1 cup water
1/4 cup sugar
1 tsp. granulated gelatin
1 lemon (juice only)

Make sirup of water and sugar, soak gelatin in a little cold water and add to the hot sirup; press apricots through a sieve and add to the sirup as soon as it is cool; freeze as directed in other ices.

STRAWBERRY AND RASPBERRY

_346-393 calories_

1 cup fruit juice
1/3 cup sugar
Juice of 1 lemon and
1 egg white.

Proceed as in other ices.

CURRANT

_526 calories_

1 cup fresh currants
1 cup water
1/2 cup sugar
1 tbs. lemon juice

Wash currants carefully and place in a saucepan on a warm but not hot part of the stove, allow to heat gently until the currants are soft, press through a cloth, and add the water and sugar; stir until dissolved (or make a sirup of the water and sugar and add the currant juice and lemon and freeze as directed in other ices). The egg white may be added if desired.

LEMON CREAM, OR MILK SHERBET

3 cups (24 ounces) milk
4 lemons
1 cup cream (8 oz.)
3/4 cup of sugar

Mix cream, milk and 1/4 cup of sugar and pour into freezer; freeze until half frozen (mushy). Add juice of 3 lemons and 1 whole lemon (peel and pulp) shaved into very thin slices sweetened with remainder of sugar (if not sufficiently sweet add more sugar and make allowances for same in fuel value). Continue the freezing until sherbet is of the right consistency.

~Miscellaneous Desserts~

NUT CHARLOTTE

_with wine 758 calories; without wine 745 calories_

_Two servings_

1/2 cup 40% cream
2 tbs. sugar
8 pecan or walnut meats
1/4 tsp. vanilla or 1 tbs. sherry wine

Dissolve sugar in the cream and beat solid, add flavoring or sherry and nuts.

ORANGE CHARLOTTE

_631 calories_

1/2 cup of orange jelly mixture (see directions for making under
jellies)
1/2 cup double cream
1 tbs. sugar (the above quantity will require about 2 tsp. of
granulated gelatin).

Pour jelly mixture into a bowl and surround with cracked ice; when it begins to stiffen, fold in the stiffly beaten cream.

Pour into molds or ice cream glasses and set aside in the ice-box to become set.

SNOW PUDDING

_428 calories for orange pudding_

Orange, lemon, grape juice, or pineapple may be used in preparing this pudding.

1/2 cup fruit juice
2 tsp. gelatin
1 tbs. cold water
1/4 cup sugar
1 egg white and
1/4 cup soft custard

Make jelly mixture as already directed and place the bowl in a pan of cracked ice; when the mixture begins to stiffen, fold in the well-beaten egg white (beat it in with an egg beater). Pour the mixture into a mold or individual glasses and set aside on ice to become set. When ready to serve, unmold and pour on the soft cold custard.

PRUNE OR PRUNE FIG WHIP

_184.4 or 244.9 calories_

6 prunes or 4 prunes and 1 fig
1 egg white
2 tbs. sugar

Cook the prunes and figs in sufficient water to cover them until they are perfectly soft, press through a sieve, add sugar, chill thoroughly, and fold in the stiffly beaten egg white. The above mixture may be put in individual cups and baked in a slow oven (in a pan surrounded with hot water) until they are firm in the center and a light brown. Serve with or without whipped cream.

FOOTNOTES:

[29] "Archives of Pediatrics," Vol. XXII, p. 515, by Van Slyke.

[30] "Chemistry of Food and Nutrition," by Henry Sherman.

[31] "Diseases of Nutrition and Infant Feeding," by Morse and Talbot.

[32] Bulletin 56, Hyg. Lab., Public Health Service, 1908; Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.

[33] "Diseases of Nutrition and Infant Feeding," p. 173, by Morse and Talbot.

[34] Quoted from "Diseases of Nutrition and Infant Feeding," p. 173, by Morse and Talbot.

[35] Rosenau: Bulletin 56, Hyg. Lab., Public Health Service, 1909; Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.

[36] Sommerfield: Handbuch der Milchkunde, J. F. Bergman, Wiesbaden, 1909.

[37] Buttermilk Tablets may be purchased from the Chas. Hanson Co. Lab., N. Y., or from Parke, Davis & Co. The Buttermilk Starter is prepared by the first mentioned firm and is ready to use, directions coming with each sample.

[38] Recipes for coffee, egg, cocoa and chocolate junket will be found in junket recipes, from the Chas. Hanson Co.

[39] Egg white is frequently added to increase the nutrient value of ice creams and water ices.

[40] Edible Portion.

[41] "Chemistry of Food and Nutrition," by Henry Sherman.

[42] "Food Products," by Henry Sherman.

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Dietetics for NursesChapter V: Food Materials and Their Preparation (2)

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