Chapter VII: Part 7

=Bran Lemonade.= Mix ¼ cup of wheat bran with 2 cups of cold water. Allow this to stand over night and in the morning add the juice of a lemon.

* * * * *

=Pineapple Lemonade.= Mix ½ cup of grated pineapple with the juice of 1 lemon and 2 tablespoonsful of sugar; add ½ cup of boiling water, put on ice until cool, then add 1 cup of ice cold water. Strain and serve.

* * * * *

=Grape Lemonade.= To one cup of lemonade, made as directed above, rather sweet, add ½ cup of grape juice.

=Orangeade= is prepared as lemonade. The juice of one sour orange to 2 tablespoonsful of sugar and ½ cup of boiling water is about the right proportion.

* * * * *

=Mixed Fruit Drink.= Mix ¼ cup of grated pineapple, the juice of ½ a lemon, the juice of ½ an orange, 1 cup of boiling water and sugar to taste. Put on the ice until cool. Strain and add more cold water and sugar according to taste.

* * * * *

=Pineapple Juice.= Pour ½ cup of pineapple juice over crushed ice and serve in a dainty glass. This is especially helpful in cases of weak digestion and in some throat troubles—as stated above, the pineapple aids protein digestion.

* * * * *

=Lemon Whey.= Heat one cup of milk in a small sauce pan, over hot water, or in a double boiler. Add two tablespoonsful of lemon juice; cook without stirring until the whey separates. Strain through cheese cloth and add two teaspoons of sugar. Serve hot or cold. Garnish with small pieces of lemon.

* * * * *

=Wine Whey= may be made in the same way, using ¼ cup of sherry wine to 1 cup of hot milk.

* * * * *

=Grape Juice, Apple Juice and Currant Juice= are tonics and make a dainty variety for the sick room. They should be used according to their strength, usually about ⅓ of juice to ⅔ water. They should be kept cold and tightly corked until ready to serve.

* * * * *

=Grape Lithia.= Add 4 ounces of Lithia water to 1 ounce of grape juice and two teaspoons of sugar.

* * * * *

=Grape Nectar.= Boil together 1 pound of sugar and ½ pint of water until it begins to thread. Remove from the fire and when cool add the juice of 6 lemons and one quart of grape juice. Let stand over night. Serve with ice water, Apollinaris, or plain soda water.

* * * * *

=Tea Punch.= Pour boiling lemonade, sweetened to taste, over tea leaves. Allow the liquid to stand until cool. Then strain and serve with shaved ice and slices of lemon. This makes a delicious cooling drink for hot weather.

LIQUID FOODS.

Under this heading such liquids are given as are actual foods.

=MILK.= Milk is a complete food and a perfect food for infants, but not a perfect food for adults. It may be used as

Whole or skimmed;

Peptonized; boiled;

Sterilized, pasteurized;

Milk with lime water, Vichy or Apollinaris;

With equal parts of farinaceous liquids;

Albuminized milk with white of egg;

Milk with egg yolk, flavored with vanilla, cinnamon or nutmeg;

Milk flavored with coffee, cocoa, or meat broth;

Milk punch; milk lemonade;

Koumiss; kefir or whey, with lemon juice, as above.

* * * * *

=EGG PREPARATIONS=. These consist of

Albumin water (diluted white of egg), flavored with fruit juice;

Egg lemonade; egg orangeade;

Egg with meat broth;

Egg with coffee and milk;

Chocolate eggnog.

Often the white of egg, dissolved in water or milk, is given when the yolk cannot be digested, because of the amount of fat which the yolk contains.

Where one is inclined to billiousness, the egg is better digested if beaten in wine.

The albuminous or egg drinks are best prepared cold.

* * * * *

=Eggnog.= To make eggnog, separate the white and the yolk, beat the yolk with ¾ of a tablespoonful of sugar and a speck of salt until creamy. Add ¾ of a cup of milk and 1 tablespoonful of brandy. Beat the white until foamy, add to the above mixture and serve immediately. A little nutmeg may be substituted for the brandy. The eggs and milk should be chilled before using. Eggnog is very nutritious.

* * * * *

=Egg Broth.= Beat the yolk of 1 egg, add 1 tablespoonful of sugar and a speck of salt. Add 1 cup of hot milk and pour it on gradually. Flavor with nutmeg.

Dried and rolled bread crumbs may be added, or beef, mutton or chicken broth may be used in place of the milk, and the sugar may be omitted. The whole egg may be used if desired.

This is very delicious made with beef broth, instead of hot milk. Pineapple juice or coffee may be used.

* * * * *

=Coffee Eggnog.= 1 egg, 1¼ teaspoons of sugar, ½ scant cup of milk or cream, ½ scant cup of coffee.

* * * * *

=Egg Malted Milk.= Mix 1 tablespoonful of Horlick’s Malted Milk with 1 tablespoonful of crushed fruit and 1 egg; beat for five minutes. Strain and add 20 drops of acid phosphate, 1 tablespoonful of crushed ice and ¾ cup of ice water. A grating of nutmeg may be used for flavor.

* * * * *

=Grape Yolk.= Separate the white and the yolk of an egg, beat the yolk, add the sugar and let the yolk and sugar stand while the white of the egg is thoroughly whipped. Add two tablespoonsful of grape juice to the yolk and pour this on to the beaten white, blending carefully. Have all ingredients chilled before blending and serve cold.

* * * * *

=Albuminized Milk.= Beat ½ cup of milk and the white of one egg with a few grains of salt. Put into a fruit jar, shake thoroughly until blended. Strain into a glass and serve cold.

* * * * *

=Albumin Water.= Albumin water is used chiefly for infants in cases of acute stomach and intestinal disorders, in which some nutritious and easily assimilated food is needed. The white of 1 egg is dissolved in a pint of water, which has been boiled and cooled.

* * * * *

=Albuminized Grape Juice.= Put two tablespoonsful of grape juice into a dainty glass with pure chopped ice. Beat the white of one egg, turn into the glass, sprinkle a little sugar over the top and serve.

* * * * *

=FARINACEOUS BEVERAGES.= These are all made by slowly adding cereals, such as barley, rice, oatmeal, etc., to a large quantity of boiling water and cooking from two to three hours and then straining off the liquid and seasoning to taste. They are particularly valuable when only a small amount of nutriment can be assimilated. Since the chief ingredient is starch, long cooking is necessary to make soluble the starch globules and to change the starch into dextrin, so that it can be more readily digested. Since these drinks are given only in case of weak digestion, it is important that they be taken slowly and held in the mouth until they are thoroughly mixed with the saliva.

* * * * *

=Barley Water.= (Infant feeding). Mix 1 teaspoonful of barley flour with two tablespoonsful of cold water, until it is a smooth paste. Put in the top of a double boiler and add gradually one pint of boiling water. Boil over direct heat five minutes, stirring constantly; then put into a double boiler, over boiling water, and cook fifteen minutes longer. This is used as a diluent with normal infants and to check diarrhoea.

For children or adults use ½ teaspoonful of barley or rice flour, 1 cup of boiling water and ¼ teaspoonful of salt. Cream or milk and salt may be added for adults, or, lemon juice and sugar, according to the condition.

Barley water is an astringent and used to check the bowels when they are too laxative.

* * * * *

=Rice Water.= Wash two tablespoonsful of rice, add 3 cups of cold water and soak thirty minutes. Then heat gradually and cook one hour until the rice is tender. Strain through muslin, re-heat and dilute with boiling water or hot milk to the consistency desired. Season with salt; sugar may be added if desired and cinnamon, if allowed, may be cooked with it to assist in reducing a laxative condition. 1 teaspoonful of stoned raisins may be added to the rice, before boiling, if there is no bowel trouble.

* * * * *

=Oatmeal Water.= Mix 1 tablespoonful of oatmeal with 1 tablespoonful of cold water. Add a speck of salt and stir into it a quart of boiling water. Boil for three hours, replenishing the water as it boils away. Strain through a fine sieve or cheese cloth, season and serve cold. Sufficient water should be added to keep the drink almost as thin as water.

* * * * *

=Toast Water.= Toast thin slices of stale bread in the oven; break up into crumbs; add 1 cup of boiling water and let it stand for an hour. Rub through a fine strainer, season with a little salt. Milk, or cream and sugar may be added if desirable. This is valuable in cases of fever or extreme nausea.

* * * * *

=Crust Coffee.= Dry crusts of brown bread in the oven until they are hard and crisp. Pound or roll them and pour boiling water over. Let soak for fifteen minutes, then strain carefully through a fine sieve.

* * * * *

=Meat Juice.= Meat juice may be prepared in three ways:

(1) Broil quickly, or even scorch, a small piece of beef. Squeeze out the juice with a lemon squeezer, previously dipped in boiling water. Catch the juice in a hot cup. Season and serve. If desirable to heat it further, do so by placing the cup in hot water.

(2) Broil quickly and put the small piece into a glass jar. Set the covered jar in a pan of cold water. Heat gradually for an hour, never allowing the water to come to a boil. Strain and press out the clear, red juice, season and serve. One pound of beef yields eight tablespoonsful of juice.

(3) Grind raw beef in a meat grinder; place in a jar with a light cover and add one gill of cold water to a pound of beef. Stand it on ice over night, strain and squeeze through a bag. Season and serve.

* * * * *

=Meat Tea.= Meat tea is made in the proportion of a pound of meat to a pint of water. Grind the meat in the meat grinder, place in a jar and cover with cold water. Set the jar in an open kettle of water and cook for two hours or more, not allowing the water to boil. Strain, squeeze through a bag, skim off the fat and season.

* * * * *

=Meat Broth.= Meat broth is made from meat and bone, with and without vegetables. The proportion is a quart of water to a pound of meat. Cut the meat into small pieces, add the cold water and simmer until the quantity is reduced one-half. Strain, skim and season with salt. Chicken, veal, mutton and beef may be used in this way. They may be seasoned with onions, celery, bay-leaves, cloves, carrots, parsnips, rice, barley, tapioca; stale bread crumbs may be added.

* * * * *

=Soups.= Clear soups are made by cooking raw meat or vegetables, or both together, slowly, for a long time, straining and using the liquid. The flavor may be changed by browning the meat or vegetables in butter before adding the water.

Cream Soups are made in the proportion of one quart of vegetables, (such as corn, peas, beans, tomatoes, celery or asparagus) to one pint of water and a pint of milk. Cook the vegetables thoroughly in water and mash through a colander. To this water and pulp add a cream sauce made in the proportion of 4 tablespoonsful of flour, 4 tablespoonsful of butter and a pint of milk for vegetables poor in starch or protein. Add 2 tablespoonsful of flour, 2 tablespoonsful of butter and a pint of milk for those rich in protein. Season to taste.

Tomato acid should be counteracted by the addition of one-eighth tablespoonful of soda before the milk is added.

Potato soup may be flavored with onion or celery, or both.

SEMI-SOLID FOODS.

The following lists of foods are given for ready reference.[15]

=Jellies.=

(a) Meat Jellies and gelatin; veal, beef, chicken, mutton.

(b) Starch Jellies, flavored with fruit; cornstarch, arrowroot, sago,
tapioca.

(c) Fruit jellies and gelatin.

=Custards.=

(a) Junkets, milk or milk and egg (rennet curdled), flavored with
nutmeg, etc.

(b) Egg, milk custard, boiled or baked.

(c) Corn starch, tapioca, boiled custard.

(d) Frozen custard (New York Ice cream.)

=Gruels.= (Farinaceous)

(a) Milk gruels.

(b) Water gruels.

=Toasts.=

(a) Cream toast.

(b) Milk toast.

(c) Water toast.

=Creams.=

(a) Plain.

(b) Whipped.

(c) Ice cream.

=Oils.=

(a) Plain olive, cotton seed, or nut.

(b) Butter.

(c) Emulsion, as mayonnaise.

(d) Cod liver oil, plain or emulsified.

SOLID FOODS.

(Suitable for Invalids.)

=Cereals.=

(a) Porridges and mushes—Oatmeal, cornmeal, wheat, rice, etc.

(b) Dry preparations—Shredded wheat biscuit, corn flakes, puffed
rice, puffed wheat, triscuit.

=Breads.=

(a) Plain—White, graham, nutri-meal, whole wheat, brown, rye, etc.

(b) Toasts—Dry, buttered, zwieback.

(c) Crackers—Soda, graham, oatmeal, Boston butter, milk.

(d) Biscuits—Yeast biscuits (24 hours old), baking powder biscuit,
beaten biscuit.

=Egg Preparations.=

(a) Boiled, poached, scrambled, baked.

(b) Omelets.

(c) Souffles of meat and of potatoes.

=Meats.=

(a) Beef or mutton—Broiled or roasted.

(b) Chicken, turkey or game—Broiled or roasted.

(c) Fish—Broiled, boiled or baked.

(d) Oysters—Canned, stewed, etc.

(e) Clams—Chowder, broiled or baked.

=Vegetables.=

(a) Potatoes—Baked, boiled, creamed and escalloped.

(b) Sweet potatoes, baked and boiled.

(c) Green peas, plain and creamed.

(d) Lima beans, plain and creamed; string beans, plain and creamed;
cauliflower, plain and creamed; carrots, parsnips.

=Fruits.=

(a) Fresh—Oranges, grapes, melons, etc. etc.

(b) Stewed apples, plums, apricots, pears, berries, etc.

(c) Baked apples, bananas, pears.

(d) Canned peaches, apricots, plums, pears.

(e) Preserved peaches, plums.

SEMI-SOLID FOODS.

=JELLIES.= =Meat Jellies= are made in two ways:

(1) Cook soup meat (containing gristle and bone) slowly for a long time in just enough water to cover. Strain and set the liquid away in a mold to cool and set. If desired, bits of shredded meat may be added to the liquid before molding.

(2) Use meat broth and gelatin in the proportion of one tablespoon gelatin to three quarters of a cup of hot broth. Pour into mold and set on ice.

* * * * *

=Starch Jellies.=—Starch Jellies are made by cooking in a pint of fruit juice or water until clear, two tablespoons of tapioca, arrowroot, sago, cornstarch, or flour. Sweeten to taste.

If water is used, fresh fruit may be used either in the jelly or in a sauce poured over the jelly.

* * * * *

=Fruit Jellies.=—These are made:

(1) Of fruit juice and sugar in equal quantities, cooked until it will set when cooled;

(2) Of fruit juice and gelatin in the proportion of one tablespoon of gelatin to three fourths of a cup of fruit juice, or one half box gelatin to one and a half pints of juice. Sugar to taste. Made tea or coffee, or cocoa or lemonade may be used in the same proportion.

* * * * *

=CUSTARDS.=—These are made with (1) milk, (2) milk and eggs, (3) milk, egg and some farinaceous substances as rice, cornstarch, tapioca. In the first the coagulum is produced by the addition of rennet, in the other two by the application of heat.

=Plain Junket.=—Dissolve in a cup of lukewarm milk (never warmer), a tablespoon of sugar or caramel syrup. Add a quarter of a junket tablet, previously dissolved in a tablespoon of cold water. Stir a few times, add vanilla, nuts, or nutmeg if desired. Pour into a cup and set aside to cool and solidify. This may be served plain or with whipped cream, or boiled custard.

* * * * *

=Egg-Milk Custard.=—When eggs are used for thickening, not less than four eggs should be used to a quart of milk (more eggs make it richer).

* * * * *

=Boiled Custard.=—One pint of milk, two eggs, half cup of sugar, half saltspoon of salt. Scald the milk, add the salt and sugar, and stir until dissolved. Beat the eggs very thick and smooth. Pour the boiling milk on the eggs slowly, stirring all the time. Pour the mixture into a double boiler, set over the fire and stir for ten minutes. Add flavoring. As soon as a thickening of the mixture is noticed remove from the fire, pour into a dish and set away to cool. This custard makes =cup custard=, the sauce for such puddings as =snow pudding=, and when decorated with spoonfuls of beaten egg-white, makes =floating island=.

* * * * *

=Baked Custard.=—Proceed as in boiled custard, but instead of pouring into a double boiler pour into a baking dish. Set the dish in a pan of water, place in the oven and bake until the mixture is set in the middle.

* * * * *

=Farinaceous Custards.=—Make like boiled custard, using one less egg and adding one quarter cup of farina, tapioca, cornstarch, arrowroot, or cooked rice to the hot milk and egg.

* * * * *

=Sago= should be soaked over night before using.

* * * * *

=Tapioca= should be soaked one hour before using.

* * * * *

=Coffee Custard.=—Scald one tablespoon of ground coffee in milk and strain before proceeding as for boiled custard.

* * * * *

=Chocolate Custard.=—Add one square of grated chocolate to the milk.

* * * * *

=Caramel Custard.=—Melt the dry sugar until golden brown, add the hot milk, and when dissolved proceed as before. Bake.

=GRUELS.=—Gruels are a mixture of grain or flour with either milk or water. They require long cooking and may be flavored with sugar, nutmeg, cinnamon, or almond.

Take the meal or flour (oatmeal, two tablespoons, or cornmeal, one tablespoon, or arrowroot, one and a half tablespoons). Sift it slowly into one and a half cups boiling water, simmer for an hour or two. Strain off the liquid; add to it one teaspoon of sugar, season with salt, and add one cup of warm milk.

=Water Gruel.=—If water gruel is desired, let the last cup of liquid added be water instead of milk.

* * * * *

=Cream Gruel.=—A cream gruel may be made by using rich cream instead of milk or water.

* * * * *

=Barley Gruel.=—Barley gruel (usually a water gruel) is prepared as follows: Moisten four tablespoons of barley flour in a little cold water and add it slowly to the boiling water. Stir and boil for twenty minutes.

=TOASTS.=—=Cream Toast.=—Toast the bread slowly until brown on both sides. Butter and pour over each slice enough warm cream to moisten (the cream may be thickened slightly and the butter may be omitted.)

=Milk Toast.=—One tablespoon of cornstarch or flour; one cup of milk, salt to taste, and boil. Butter the toast and pour over it the above white sauce.

* * * * *

=Water Toast.=—Pour over plain or buttered toast enough boiling water to thoroughly moisten it.

=SOUFFLES OF FRUIT, ETC.=—The distinguishing feature of a souffle is a pastry or pulpy foundation mixture, and the addition of stiffly beaten egg-white. A souffle may or may not be baked.

=Plain Souffle.=—Two tablespoons flour; one cup of liquid (water, milk, or fruit juice); three or four eggs; sugar to suit the fruit. If thick fruit pulp is used, omit the thickening. Beat the egg yolks until thick. Add sugar gradually and continue beating. Add the fruit (if lemon juice add some rind also). Fold in the well-beaten whites. Bake in a buttered dish (set in a pan of hot water) for thirty-five or forty minutes in a slow oven.

* * * * *

=Fresh Fruit Souffle.=—Reduce the fruit to a pulp. Strawberries, peaches, prunes, apples, bananas, etc., may be used. Sweeten the pulp. Beat the egg-white to a stiff froth, add the fruit pulp slowly. Chill and serve with whipped cream or soft custard.

* * * * *

=Chocolate Souffle.=—Two tablespoons flour; two tablespoons butter; three quarters cup of milk; one third cup of sugar: two tablespoons hot water. Melt the butter, add the flour and stir well. Pour the milk in gradually and cook until well boiled. Add the melted chocolate, to which the sugar and hot water have been added. Beat in the yolks and fold in the whites of the eggs. Bake twenty-five minutes.

* * * * *

=Farina Souffle.=—Cook the farina (four tablespoons) in a pint of boiling water. Stir this with the egg-yolks, add sugar or salt, and later fold in the egg-whites, flavor, and set away to cool.

The following tables are from “Food and Dietetics,” (Norton), published by the American School of Home Economics, Chicago. They are used in a number of schools of Domestic Science and in Dietetic kitchens in hospitals.

These tables are exceptionally valuable in compiling diets in various combinations. One readily determines the number of grams in various servings of different foods. For example—a small serving of beef (round), containing some fat, weighs 36 grams; forty per cent; 14.4 grams, is protein, and sixty per cent, 21.6 grams, is fat, (no carbohydrates). One ordinary thick slice of white, home made bread weighs 38 grams; thirteen per cent, 4.94 grams, is protein, six per cent 2.28 grams is fat and eighty-one per cent, 30.78 grams, is carbohydrate.

One can readily make up the proportions of proteins, carbohydrates and fats required by the average individual suggested on pages 217-218 from various combinations of foods. Each individual may make this study for himself to know whether his system is receiving too much in quantity, or too large a proportion of proteins or of carbohydrates or of fats.

TABLE OF 100 FOOD UNITS

=====================================================================
“Portion”
Containing Wt. of
Name of Food 100 Food 100 Per cent of
Units Calories Carbo-
(approx.) Grams Oz. Proteid Fat hydrate
—————————————————————————————————————————————————————————————————————

COOKED MEATS

[17]Beef, r’nd,
boiled (fat) Small serving 36 1.3 40 60 00
[17]Beef, r’d,
boiled (lean) Large serving 62 2.2 90 10 00
[17]Beef, r’d,
boiled (med.) Small serving 44 1.6 60 40 00
[17]Beef, 5th rib,
roasted Half serving 18.5 .65 12 88 00
[17]Beef, 5th rib,
roasted Very small s’v’g 25 .88 18 82 00
[18]Beef, ribs
boiled Small serving 30 1.1 27 73 00
[16]Calves foot
jelly 112 4.0 19 00 81
[16]Chicken,
canned One thin slice 27 .96 23 77 00
[16]Lamb chops,
boiled, av One small shop 27 .96 24 76 00
[16]Lamb, leg,
roasted Ord. serving. 50 1.8 40 60 00
[17]Mutton, leg,
boiled Large serving 34 1.2 35 65 00
[17]Pork, ham,
boiled (fat) Small serving 20.5 .73 14 86 00
[17]Pork, ham,
boiled Ord. serving 32.5 1.1 28 72 00
[17]Pork, ham,
r’st’d, (fat) Small serving 27 .96 19 81 00
[17]Pork, ham,
r’st’d, (lean) Small serving 34 1.2 33 67 00
[16]Turkey, as
pur., canned Small serving 28 .99 23 77 00
[17]Veal, leg,
boiled Large serving 67.5 2.4 73 27 00

VEGETABLES

[16]Artichokes,
av. canned 430 15 14 0 86
[16]Asparagus,
av. canned 540 19 33 5 62
[16]Asparagus,
av. cooked 206 7.19 18 63 19
[16]Beans, baked,
canned Small side dish 75 2.66 21 18 61
[16]Beans, Lima,
canned Large side dish 126 4.44 21 4 75
[16]Beans, string,
cooked Five servings 480 16.66 15 48 37
[16]Beets edible
portion, cooked Three servings 245 8.7 2 23 75
[16]Cabbage,
edible portion 310 11 20 8 72
Carrots, cooked Two servings 164 5.81 10 34 56
[16]Cauliflower,
as purchased 312 11 23 15 62
[16]Celery, edible
portion 540 19 24 5 71
Corn, sweet,
cooked One side dish 99 3.5 13 10 77
[16]Cucumbers,
edible pt 565 20 18 10 72
[16]Egg plant,
edible pt 350 12 17 10 73
Lentils, cooked 89 3.15 27 1 72
[16]Lettuce,
edible pt. 505 13 25 14 61
[16]Mushrooms,
as purchased 215 7.6 31 8 61
Onions, fresh,
edible pt. 200 7.1 13 5 82
[16]Onions, cooked 2 large s’v’gs. 240 8.4 12 40 48
Parsnips, cooked 163 5.84 10 34 56
[16]Peas, green,
canned Two servings 178 6.3 25 3 72
[16]Peas, green,
cooked One serving 85 3 23 27 50
Potatoes, baked One good sized 86 3.05 11 1 88
[16]Potatoes,
boiled One large sized 102 3.62 11 1 88
[16]Potatoes,
mashed
(creamed) One serving 89 3.14 10 25 65
[16]Potatoes,
chips One-half s’v’g. 17 .6 4 63 33
[16]Potatoes,
sweet, cooked Half av. potato 49 1.7 6 9 85
[16]Pumpkins,
edible pt. 380 13 15 4 81
Radishes, as
purchased 480 17 18 3 79
Rhubarb,
edible, pt. 430 15 10 27 63
[16]Spinach,
cooked Two ord. s’v’g. 174 6.1 15 66 19
Squash,
edible pt. 210 7.4 12 10 78
[16]Succotash,
canned Ord. serving 100 3.5 15 9 67
[16]Tomatoes,
fresh as
purchased Four av. 430 15 15 16 69
Tomatoes, canned 43 15.2 21 7 72
[16]Turnips,
edible pt. 2 large s’v’gs. 246 8.7 18 4 83
Vegetable oysters 273 9.62 10 51 39

FRUITS (DRIED)

[16]Apples,
as purchased 34 1.2 3 7 90
Apricots,
as purchased 35 1.24 7 3 90
[16]Dates,
edible portion Three large 28 .99 2 7 91
[16]Dates,
as purchased 31 1.1 2 7 91
[16]Figs,
edible portion One large 31 1.1 5 0 95
[16]Prunes,
edible portion Three large 32 1.14 3 0 97
[16]Prunes,
as purchased 38 1.35 3 0 97
[16]Raisins,
edible portion 28 1. 3 9 88
[16]Raisins,
as purchased 31 1.1 3 9 88

FRUITS (FRESH OR COOKED)

[16]Apples,
as purchased Two apples 206 7.3 3 7 90
Apples, baked 94 3.3 2 5 93
Apples, sauce Ord. serving 111 3.9 2 5 93
Apricots, cooked Large serving 131 4.61 6 0 94
[16]Bananas,
edible pt. One large 100 3.5 5 5 90
[16]Blackberries 170 5.9 9 16 75
Blueberries 128 4.6 3 8 89
[16]Blueberries,
canned 165 5.8 4 9 87
Cantaloupe Half or. serv’g. 243 8.6 6 0 94
[16]Cherries,
edible portion 124 4.4 5 10 85
[16]Cranberries,
as purchased 210 7.5 3 12 85
[16]Grapes, as
purchased av. 136 4.8 5 15 80
Grape fruit 215 7.57 7 4 89
Grape juice Small glass 120 4.2 0 0 100
Gooseberries 261 9.2 5 0 95
Lemons 215 7.57 9 14 77
[16]Lemon juice 246 8.77 0 0 100
Nectarines 147 5.18 4 0 96
Olives, ripe About seven 37 1.31 2 91 7
Oranges, as
purchased, av. One very large 270 9.4 6 3 91
[16]Oranges,
juice Large glass 188 6.62 0 0 100
Peaches, as
purchased av. Three ordinary 290 10. 7 2 91
[16]Peaches,
sauce Ord. serving 136 4.78 4 2 94
Peaches, juice Ordinary glass 136 4.80 0 0 100
Pears One large pear 173 5.40 4 7 89
[16]Pears, sauce 113 3.98 3 4 93
Pineapples,
edible
p’t’n, av. 226 8. 4 6 90
[16]Raspberries,
black 146 5.18 10 14 76
Raspberries, red 178 6.29 8 0 92
Strawberries, av. Two servings 260 9.1 10 15 75
[16]Watermelon,
av. 760 27. 6 6 88

DAIRY PRODUCTS

[16]Butter Ordinary pat 12.5 .44 .5 99.5 00
[16]Buttermilk 1½ glass 275 9.7 34 12 54
[16]Cheese, Am.,
pale 1½ cubic in. 22 .77 25 73 2
[16]Cheese,
cottage 4 cubic in. 89 3.12 76 8 16
[16]Cheese,
full cream 1½ cubic in. 23 .82 25 73 2
[16]Cheese,
Neufchatel 1½ cubic in. 29.5 1.05 22 76 2
[16]Cheese,
Swiss 1½ cubic in. 23 .8 25 74 1
[16]Cheese,
pineapple 1½ cubic in. 20 .72 25 73 2
[16]Cream ¼ ord. glass 49 1.7 5 86 9
Kumyss 188 6.7 21 37 42
[16]Milk,
condensed,
sweetened 30 1.06 10 23 67
[16]Milk,
condensed,
unsweet’d 59 2.05 24 50 26
[16]Milk,
skimmed 1½ glass 255 9.4 37 7 56
[16]Milk, whole Small glass 140 4.9 19 52 29
Milk, human,
2nd week 162 5.7 11 47 42
Milk, human,
3rd month 171 6 7 46 47
[16]Whey Two glasses 360 13 15 10 75

CAKES, PASTRY, PUDDINGS AND DESSERTS

[16]Cake,
chocolate
layer Half ord. sq. pc. 28 .98 7 22 71
[16]Cake,
gingerbread Half ord. sq. pc. 27 .96 6 23 71
Cake, sponge Small piece 25 .89 7 25 68
Custard, caramel 71 2.51 19 10 71
Custard, milk Ordinary cup 122 4.29 26 56 18
Custard, tapioca Two-thirds ord. 69.5 2.45 9 12 79
[16]Doughnuts Half a doughn’t 23 .8 6 45 49
[16]Lady fingers Two 27 .95 10 12 78
[16]Macaroons Four 23 .82 6 33 61
[16]Pie, apple One-third piece 38 1.3 5 32 63
[16]Pie, cream One-fourth piece 30 1.1 5 32 63
[16]Pie, custard One-third piece 55 1.9 9 32 59
[16]Pie, lemon One-third piece 38 1.35 6 36 58
[16]Pie, mince One-fourth piece 35 1.2 8 38 54
[16]Pie, squash One-third piece 55 1.9 10 42 48
Pudding, apple
sago 81 3.02 6 3 91
Pudding, brown
betty Half ord. s’v’g. 56.6 2. 7 12 81
Pudding, cream
rice Very small s’v’g. 75 2.65 8 13 79
Pudding, Indian
meal Half ord. ser’g. 56.6 2. 12 25 63
Pudding, apple
tapioca Small serving 79 2.8 1 1 98
Tapioca, cooked Ord. serving 108 3.85 1 1 98

SWEETS AND PICKLES

[16]Catsup,
tomato, av. 170 6. 10 3 87
Candy, plain 26 .9 0 0 100
Candy, chocolate 30 1.1 1 4 95
[16]Honey Four teasp’ns 30 1.05 1 0 99
[16]Marmalade
(orange) 28.3 1 .5 2.5 97
[16]Molasses,
cane 35 1.2 .5 0 99.5
[16]Olives,
green, edible
portion Five to seven 32 1.1 1 84 15
[16]Olives, ripe,
edible portion Five to seven 38 1.3 2 91 7
[16]Pickles, mixed 415 14.6 18 15 67
[16]Sugar,
granulated Three heaping tsp.
or 1½ lumps 24 .86 0 0 100
[16]Sugar, maple Four teaspoons 29 1.03 0 0 100
[16]Syrup, maple Four teaspoons 35 1.2 0 0 100

NUTS, EDIBLE PORTION

[16]Almonds, av. Eight to 15 15 .53 13 77 10
[16]Beechnuts 14.8 .52 13 79 8
[16]Brazil nuts Three ord. size 14 .49 10 86 4
[16]Butternuts 14 .50 16 82 2
[16]Cocoanuts 16 .57 4 77 19
[16]Chestnuts,
fresh, av. 40 1.4 10 20 70
[16]Filberts, av. Ten nuts 14 .48 9 84 7
[16]Hickory nuts 13 .47 9 85 6
[16]Peanuts, av. Thirteen double 18 .62 20 63 17
[16]Pecans,
polished About eight 13 .46 6 87 7
[16]Pine nuts,
(pignolias) About eighty 16 .56 22 74 4
[16]Walnuts,
California About six 14 .48 10 83 7

CEREALS

[16]Bread, brown,
average Ord. thick slice 43 1.5 9 7 84
[16]Bread, corn
(johnnycake) av. Small square 38 1.3 12 16 72
[16]Bread, white,
home made Ord. thick slice 38 1.3 13 6 81
[16]Cookies, sugar Two 24 .83 7 22 71
Corn flakes,
toasted Ord. cer. dish
f’l. 27 .97 11 1 88
[16]Corn meal,
granular, av. 2½ level tbsp. 27 .96 10 5 85
Corn meal,
unbolted, av. Three tbsp. 26 .92 9 11 80
[16]Crackers,
graham Two crackers 23 .82 9.5 20.5 70
[16]Crackers,
oatmeal Two crackers 23 .81 11 24 65
[16]Crackers, soda 3½ “Uneedas” 24 .83 9.4 20 70.6
[16]Hominy, cooked Large serving 120 4.2 11 2 87
[16]Macaroni, av. 27 .96 15 2 83
Macaroni, cooked Ord. serving 110 3.85 14 15 71
[16]Oatmeal,
boiled 1½ serving 159 5.6 18 7 75
[16]Popcorn 24 .86 11 11 78
[16]Rice, uncooked 28 .98 9 1 90
[16]Rice, boiled Ord. cereal dish 87 3.1 10 1 89
[16]Rice, flakes Ord. cereal dish 27 .94 8 1 91
[16]Rolls, Vienna,
av. One large roll 35 1.2 12 7 81
[16]Shredded wheat One biscuit 27 .94 13 4.5 82.5
[16]Spaghetti,
average 28 .97 12 1 87
[16]Wafers,
vanilla Four 24 .84 8 13 71
Wheat, flour,
e’t’e w’h’t,
av. Four tbsp. 27 .96 15 5 80
[16]Wheat, flour,
graham, av. 4½ tbsp. 27 .96 15 5 80
[16]Wheat, flour,
patent, family
and straight
grade spring
wheat, av. Four tbsp. 27 .97 12 3 85
[16]Zwieback Size of thick
slice of bread 23 .81 9 21 70

MISCELLANEOUS

[16]Eggs, hen’s
boiled One large egg 59 2.1 32 68 00
[16]Eggs, hen’s
whites Of six eggs 181 6.4 100 0 00
[16]Eggs, hen’s
yolks Two yolks 27 .94 17 83 00
[16]Omelet 94 3.3 34 60 6
[16]Soup, beef,
av. 380 13. 69 14 17
[16]Soup, bean,
av. Very large plate 150 5.4 20 20 60
[16]Soup, cream
of celery Two plates 180 6.3 16 47 37
[16]Consomme 830 29. 85 00 15
[16]Clam chowder Two plates 230 8.25 17 18 65
[16]Chocolate,
bitter Half-a-square 16 .56 8 72 20
[16]Cocoa 20 .69 17 53 30
Ice cream (Phila) Half serving 45 1.6 5 57 38
Ice cream
(New York) Half serving 48 1.7 7 47 46

Tables Showing Average Height, Weight, Skin Surface and Food Units Required Daily With Very Light Exercise

BOYS

Age Height in Weight in Surface in Calories or
Inches Pounds Square Feet Food Units
5 41.57 41.09 7.9 816.2
6 43.75 45.17 8.3 855.9
7 45.74 49.07 8.8 912.4
8 47.76 53.92 9.4 981.1
9 49.69 59.23 9.9 1,043.7
10 51.58 65.30 10.5 1,117.5
11 53.33 70.18 11.0 1,178.2
12 55.11 76.92 11.6 1,254.8
13 57.21 84.85 12.4 1,352.6
14 59.88 94.91 13.4 1,471.3

GIRLS

Age Height in Weight in Surface in Calories or
Inches Pounds Square Feet Food Units
5 41.29 39.66 7.7 784.5
6 43.35 43.28 8.1 831.9
7 45.52 47.46 8.5 881.7
8 47.58 52.04 9.2 957.1
9 49.37 57.07 9.7 1,018.5
10 51.34 62.35 10.2 1,081.0
11 53.42 68.84 10.7 1,148.5
12 55.88 78.31 11.8 1,276.8

MEN
Food Units
Height Weight Surface in Calories Carbo-
in In. in Pounds Square Ft. Proteids or Fats hydrates Total
61 131 15.92 197 591 1,182 1,970
62 133 16.06 200 600 1,200 2,000
63 136 16.27 204 612 1,224 2,040
64 140 16.55 210 630 1,260 2,100
65 143 16.76 215 645 1,290 2,150
66 147 17.06 221 663 1,326 2,210
67 152 17.40 228 684 1,368 2,280
68 157 17.76 236 708 1,416 2,360
69 162 18.12 243 729 1,458 2,430
70 167 18.48 251 753 1,506 2,510
71 173 18.91 260 780 1,560 2,600
72 179 19.34 269 807 1,614 2,690
73 185 19.89 278 834 1,668 2,780
74 192 20.33 288 864 1,728 2,880
75 200 20.88 300 900 1,800 3,000

WOMEN
Food Units
Height Weight Surface in Calories Carbo-
in In. in Pounds Square Ft. Proteids or Fats hydrates Total
59 119 14.82 179 537 1,074 1,790
60 122 15.03 183 549 1,098 1,830
61 124 15.29 186 558 1,116 1,860
62 127 15.50 191 573 1,146 1,910
63 131 15.92 197 591 1,182 1,970
64 134 16.13 201 603 1,206 2,010
65 139 16.48 209 627 1,254 2,090
66 143 16.76 215 645 1,290 2,150
67 147 17.06 221 663 1,326 2,210
68 151 17.34 227 681 1,362 2,270
69 155 17.64 232 696 1,392 2,320
70 159 17.92 239 717 1,434 2,390

NOTE—With active exercise an increase of about 20 per cent total food units may be needed.

DIETARY CALCULATION WITH FOOD VALUES IN CALORIES PER OUNCE

Breakfast Proteids Fats Carbohydrates Total
Gluten Gruel 5 oz. 23.5 1.0 30.0
Soft-Boiled Egg 26.3 41.9
Malt Honey 1 oz. 86.2
Creamed Potatoes 5 oz. 15.0 40.0 104.0
Zwieback 2 oz. 22.8 52.8 171.6
Pecans ¾ oz. 8.4 141.0 13.4
Apple 5 oz. 2.5 6.5 83.0
————— ——————— —————— —————
98.5 283.2 488.2 869.9

DIETARY CALCULATION WITH FOOD SERVED IN 100 CALORIES PORTIONS

Portions
Dinner in serving Proteins Fats Carbohydrates Total
French Soup ½ 10 20 20
Nut Sauce 1 29 55 16
Macaroni, Egg 1 15 59 26
Baked Potato 2 22 2 176
Cream Gravy ½ 5 33 12
Biscuit 1½ 20 2 128
Butter 1 1 99
Honey 2 200
Celery ¼ 4 21
Apple Juice ½ 50
——— ——— ——— ——— —————
10¼ 106 270 649 1,025

Hourly Outgo in Heat and Energy from the Human Body as Determined in the Respiration Calorimeter by the U. S. Dept. of Agriculture

Average (154 lbs) Calories
Man at rest (asleep) 65
Sitting up (awake) 100
Light exercise 170
Moderate exercise 190
Severe exercise 450
Very severe exercise 600

FOOTNOTES:

[14] The following receipts for fruit beverages are adapted from Practical Diatetics by Alida Frances Pattee, Publisher, Mt. Vernon, N. Y.

[15] “Nutrition and Diatetics” by Dr. W. S. Hall, D. Appleton & Co., New York.

[16] Chemical Composition of American Food Materials, Atwater and Bryant, U. S. Department of Agricultural Bull. No. 28.

[17] Experiments on Losses in Cooking Meats. (1900-03), Grindley, U. S. Department of Agricultural Bull. No. 141.

[18] Laboratory number of specimen, as per Experiments on Losses in Cooking Meat.

Contents

Abnormal Conditions, diet in, 233-282

Absorption of foods, 78-80

Achlochlorhydria Achlorhydria, 248

Adolescence, diet in, 228

Aged, diet for, 231

Albuminoids, 66, 122

Albuminized drinks, 287-289

Alcohol, 83-84

Alkali, 122

Anaemia, 49, 133, 210, 236

Appendix, 281

Appetite, 95-98

Apples, 125

Apricots, 125

Asparagus, 120

Bananas, 125-126

Barley water, 90, 175, 289

Beans, 120, 163

Beef, 128

Beef Extracts, 133

Beets, 116-118

Beverages, 183, 284-287

Bile, Influence on Digestion, 75

Biscuits, 146

Blackberries, 125

Bouillons, 133, 196

Bran, 141

Bread, 138, 143

Breathing, Effect of, 104-107

Breakfast foods, 150

Bright’s Disease, 270

Brussels Sprouts, 120

Butter, 55, 172

Buttermilk, 172

Carbo-nitrogenous foods, 137-139

Carbon, 20

Carbonaceous foods, 37, 28, 51, 115, 137

Candy, 61

Carrots, 116, 118

Cabbage, 120

Caffein, 184

Cancer of Stomach, 250

Casein, 172

Carbonized drinks, 186

Catarrh of Stomach, 242-250

Catarrh of Intestines, 254

Celery, 120

Cereals, 137-138

Cereals, Cooking of 199, 201

Cereal Coffee, 160

Cerealin, 140

Chemical Comp. of foods, etc., 20-24

Chemical action of plants, 21

Cherries, 125

Chard, 121

Chocolate, 161, 185

Cheese, 172

Citrates, 123, 125

Citrous fruits, 123, 125

Classification of foodstuffs, 37

Classification of foods, 115

Cod Liver Oil, 56

Cotton Seed Oil, 56

Corn, 138, 148

Cornstarch, 115-116

Coffee 161, 184

Coffee Eggnog, 287

Cocoa 161, 185

Condiments, 187

Cooking, 191

Constipation, 253

Cream, 55, 172

Cranberries, 123, 125

Creatin, 132-133

Crackers, 138

Cracked wheat, 155

Crust Coffee, 290

Cucumbers, 120

Currants, 123, 125

Custards (receipts), 295-296

Dates, 125

Dandelions, 121

Dextrin, 57, 153

Dextrose, 63, 74

Diabetes, 264

Diets, 207

Diets, Classification of, 284-292

Diet, vegetable, 219-222

Dilation of Stomach, 248

Digestion, 67-80
Intestines, 74-77
Stomach, 69-71

Drinking at meals, 43

Dyspepsia, 239

Dysentery, 256

Economy in food, 99-101

Eggs, 133

Eggs, ways of serving, 287-288

Egg broth, 287

Egg lemonade, 135, 285

Eggnog, 135, 287

Egg malted milk, 287

Enteritis, 254

Exercise, Effects of, 104-107

Extractives, 132

Farinaceous beverages, 289

Fat, 52, 75-76

Figs, 125

Fish, 129-130

Flours, 138, 141-143

Food Supply, 19

Food Values, 211-218, 299

Fruits, 122

Fruit juices, receipts for, 285-287

Fruit drinks, 286

Frequency of meals, 102-104

Gall stones, 75-76, 263

Gastric juice, 71-74

Gastritis, 242-250

Gelatin, 132

Gelatinoids, 132

Glycogen, 81-82

Gluten, 140-142

Gout, 273

Gooseberries, 123-125

Greens, 121

Green Vegetables, 119-122

Grapes, 125

Grape fruit, 123

Grape juice, 286

Grape nectar, 286

Grape lithia, 286

Grape yolk, 288

Gruels, receipts for, 297

Habit and regularity of eating, 101-102

Heat and energy, 24

Hydrochloric acid, 71, 123, 175

Hydrogen, 20

Hyperchlorhydria, 246

Hypochlorhydria, 247

Indigestion, 239-254

Intestinal disorders, 251-255

Intestines, Work of, 89-91

Intestines, Inflammation of, 256

Iron, 48

Jellies, Receipts for, 295

Junket, Receipts for, 296

Kidneys, 87-93

Kidneys, derangement of, 268

Legumes, 163

Lemons, 123-125

Lemonades, 186, 285-286

Lemon Whey, 286

Lentils, 168

Lettuce, 120

Limes, 123

Limewater, Proportions of, 176

Limewater, How to prepare, 175

Liver, Work of, 81-84, 92

Liver, Derangements of, 258

Lobsters, 129-130

Lungs, 87-93

Macaroni, 147

Magnesium, 122

Malted Milk, 178

Malates, 122

Maltose, 63, 69, 74

Meat, 127, 192, 199

Meat juice, how prepared, 290-291

Meat tea, how prepared, 291

Meat broth, how prepared, 291

Measures and Weights, 281-283, 299

Menus, 223-282

Milk, 170

Milk, clabbered, 180

Milk, skimmed, 161

Milk, condensed, 180

Milk, ways of serving, 287

Milk, tests, 176

Milk, sugar, 180

Milk junket, 186

Mind, Influence of, 110, 113

Mixed diet, 219-222

Mould, 146

Muscles, Work of, 84-86, 93

Mulberries, 125

Mutton, 128

Nerves, work of, 86-87, 93

Nervous disorders, 272

Neurasthenia, 273

Nephritis, 269

Nitrogen, 20

Nitrogenous foods, 38-39, 65-66, 127

Nutrition, 13, 14

Nutri-meal, 143

Nut Oil, 57

Nuts, 169

Oatmeals, 156

Oatmeal water, 175, 290

Oats, 138

Obesity, 278

Olive Oil, 57

Onions, 117

Oranges, 123-125

Orangeade, 286

Oxidation, 26

Oxygen, 20

Oysters, 129-130

Pancreatic trypsin, 259

Pancreatin, 245

Pastry, 201

Pasteurized milk, 177

Parsnips, 119

Peas, 120, 163-165-166

Peaches, 125

Peanuts, 163-164

Pears, 125

Peristalsis, 73, 76

Peptone, 72, 74

Pepsin, 71

Peptonized Milk, 244

Phosphorous, 20, 21

Pineapples, 123, 125

Pineapple juice, 286

Plums, 125

Pork, 128-131

Poultry, 128-131

Potatoes, 116-117

Potassium, 122

Predigested Foods, 153

Preservation of Foods, 189

Proteins, 21, 22, 39

Prunes, 125

Puffed Rice, 158

Puffed Wheat, 159

Purpose of Food, 19

Raisins, 125

Raspberries, 125

Rectal Feeding, 256

Rennin, 71

Rennet, 175

Rheumatism, 275

Rhubarb, 120, 123

Rice, 138, 147

Rice Water, 290

Roots and Tubers, 115-119

Rye, 138

Salt, 47

Sago, 115-116

Saliva, office of, 69, 91

Salivary Digestion, 69, 71

Sardines, 129, 130

Sedentary Occupation, diet for, 225

Semi Solid Foods, 292

Skin, work of, 89

Skimmed milk, 179

Smierkase, 179

Soups, 133, 193

Soups, receipts, 291-292

Sodium, 122

Souffles, receipts, 298

Spinach, 120

Spaghetti, 147

Starch, 63

Sterilized milk, 178

Stomach Digestion, 71, 74, 91

Strawberries, 125

Sugar, 57

Sulphur, 134

Sweet potatoes, 116, 117

Tapioca, 115-116

Tannic Acid, 126

Tartrates, 122

Tasty Meal Service, 112

Tea, 183

Tea Punch, 287

Thein, 184

Tired, Disturbed balance, 107-110

Toast Water, 290

Tomatoes, 120

Torpid Liver, 261-263

Turnips, 119

Ulcer of Stomach, 250

Uremic Poisoning, 276

Uric Acid, 209

Uric Acid, Excess of, 277

Veal, 128-131

Vegetables, 202

Vegetable Marrow, 120

Water, 41, 186

Watercress, 120

Watermelons, 125

Wheat, 138, 140

Whortleberries, 123-125

Whole Wheat Flour, 143

Wild Rice, 148

Wine Whey, 286

Yeast, 144

Young Child, diet for, 225

Transcriber’s Notes

pg 53 Changed: change is produced in the convertion
to: change is produced in the conversion

pg 85 Changed: by forcing one to breath more rapidly
to: by forcing one to breathe more rapidly

pg 89 Changed: bile salts, mucus, animo acids
to: bile salts, mucus, amino acids

pg 126 Changed: his green apples, excrutiating pains
to: his green apples, excruciating pains

pg 127 Changed: are not easly broken
to: are not easily broken

pg 137 Changed: while the herbiverous animals live upon cereals
to: while the herbivorous animals live upon cereals

pg 174 Changed: milk seems to make some people billious
to: milk seems to make some people bilious

pg 191 Changed: resultant happinees of every family
to: resultant happiness of every family

pg 194 Changed: retain the moisure
to: retain the moisture

pg 215 Changed: retain hody heat and furnish energy
to: retain body heat and furnish energy

pg 247 Changed: the secretion of hydrodiloric acid
to: the secretion of hydrochloric acid

pg 287 Changed: Petonized; boiled;
to: Peptonized; boiled;

pg 299 Changed: 30.78 grams, is corbohydrate
to: 30.78 grams, is carbohydrate

pg 305 Changed: Achlochlorhydria, 248
to: Achlorhydria, 248