{"1": {"fulltext": "", "height": "4590", "width": "3144", "jp2-path": "foodforsickhowto00fren_0001.jp2"}, "2": {"fulltext": "", "height": "4520", "width": "2896", "jp2-path": "foodforsickhowto00fren_0002.jp2"}, "3": {"fulltext": "", "height": "4244", "width": "2916", "jp2-path": "foodforsickhowto00fren_0003.jp2"}, "4": {"fulltext": "", "height": "4524", "width": "2948", "jp2-path": "foodforsickhowto00fren_0004.jp2"}, "5": {"fulltext": "", "height": "4468", "width": "2816", "jp2-path": "foodforsickhowto00fren_0005.jp2"}, "6": {"fulltext": "", "height": "4524", "width": "2948", "jp2-path": "foodforsickhowto00fren_0006.jp2"}, "7": {"fulltext": "", "height": "4492", "width": "2856", "jp2-path": "foodforsickhowto00fren_0007.jp2"}, "8": {"fulltext": "", "height": "4524", "width": "2968", "jp2-path": "foodforsickhowto00fren_0008.jp2"}, "9": {"fulltext": "FOOD FOR THE SICK\\nHOW TO PREPARE IT.\\nWITH A CHAPTER ON\\nFOOD FOR THE BABY.\\nEdwin Charles French, M. D.\\nLOUISVILLE\\nJohn P. Morton and Company\\n1900", "height": "4496", "width": "2812", "jp2-path": "foodforsickhowto00fren_0009.jp2"}, "10": {"fulltext": "TWO COPIES RECEIVED.\\nLibrary of Coogrtl%\\nOffice of tie\\nMAY 2 5 1900\\nRegister of Cepyrlgbf*\\n\u00e2\u0080\u00a2ECOND COPY,\\nAv\\n62613\\nCOPYRIGHTED BY\\nJOHN P. MORTON AND COMPANY\\n1900", "height": "4524", "width": "2944", "jp2-path": "foodforsickhowto00fren_0010.jp2"}, "11": {"fulltext": "IN preparing the diet tables found in this volume,\\nI have consulted the best authorities, quoting\\nfrom the writings of Ewald, Einhorn, Thompson,\\nHemmeter, Van Valsar, Nesbet, and others, with\\nsome additional practical suggestions proven by\\nthorough tests to be of value.\\nThe receipts have been carefully selected from\\nthose contributed by the profession and the heads of\\nthe nursing service of various hospitals throughout\\nthe country, each having been practically tested.\\nI have tried to treat only the foods spoken of\\nin the diets in this volume, as there are so many\\ngood cook-books on the market that give the ordi-\\nnary preparations.\\nIn the cooking and administration of food always\\nbear in mind the general rules laid down in this\\nbook are to be followed.\\nWith a little thought and care the nurse can\\noriginate numbers of new and palatable dishes by\\na combination of those contained here; especially is\\nthis so of the liquid and semi-solid foods.\\nI desire to extend my heartfelt thanks to those\\nwho have so cheerfully assisted in this undertaking,\\nhaving found their aid invaluable.\\nWith this, the work is handed to the physician\\nand nurse, hoping it may serve the purpose which\\nsuggested its compilation.\\nE. C. F.", "height": "4496", "width": "2868", "jp2-path": "foodforsickhowto00fren_0011.jp2"}, "12": {"fulltext": "", "height": "4524", "width": "2976", "jp2-path": "foodforsickhowto00fren_0012.jp2"}, "13": {"fulltext": "INTRODUCTORY.\\nIn times gone by little attention was paid to foods\\nand their action upon the human system, but in the\\nlast few years the eyes of the medical world have begun\\nto open to the great possibilities of food as an active\\nagent in and against disease. The scientist began\\na series of investigations to ascertain food values, and\\nas these investigations progressed, and the results they\\nachieved were practically applied, a new era dawned\\nin the treatment of disease, and food began to be\\nadministered, not only as a sustaining element to the\\nbody and its functions but as a therapeutic agent and\\nan adjunct to the materia medica, until to-day there\\nis not a text-book written without diet being men-\\ntioned in the treatment, and in every medical college\\nthe study of food is made part of its course.\\nEach part of the human body needs its particular\\nkind of food, and must have it to continue its activity\\nThe phosphates supply the nervous system the fats\\nand sugar and sugar-producing food, as starch, sup-\\nply the body with fuel for heat and energy, while the\\nproteids are flesh or muscle-formers.\\nIn this day and time, in our busy world, where\\ngreat strain is put on the various parts of the human\\norganism, overtaxing these parts and bringing about\\nabnormal conditions, such as the extraordinary waste\\nof such tissues as are employed, you can at once see\\nhow all-important it is that we thoroughly acquaint\\nourselves with this subject, that we may prescribe the", "height": "4500", "width": "2840", "jp2-path": "foodforsickhowto00fren_0013.jp2"}, "14": {"fulltext": "VI INTRODUCTORY.\\nclass of foods to replace the waste going on. There\\nare many normal conditions which make a variation\\nof the diet necessary, as infancy, climate, hard labor,\\ntaking on flesh, reduction of obesity, increasing the\\nmuscle tissues, during athletic training, and brain-\\nwork abnormal conditions, as disease, positively\\ndemand it.\\nTake the active lawyer, student, teacher, or other\\nprofessional or business man he is constantly taxing\\nhis nervous system, tearing down those delicate\\nstructures known as nerve-cells^ which belong to that\\ngreat system which equalizes the forces of the entire\\nhuman anatomy. What if this goes on and on without\\nthe proper repair? Soon a state of disease will be de-\\nveloped, and there will be a letting down of the entire\\nsystem. If we give the proper attention to our work\\nand take advantage of the discoveries of the investi-\\ngators, we can in many cases bring about a return to\\nthe normal by seeing that the patient gets the proper\\nfood, lessening the weakening of these forces, and\\nthereby the likelihood to disease.\\nThe class of cases mentioned above, known as\\nbrain-workers, need an increase of the foods contain-\\ning the phosphates, which, as I have stated, supply\\nnerve tissue with building material.\\nNow take the laboring man and the athlete, whose\\nmuscular energy is constantly overexerted here we\\nmust give a food which will replace this muscle waste,\\nas those of the nitrogenous or proteid variety.\\nInhabitants of cold climates need more of the foods\\nwhich are heat-producing. To increase fat, give more\\nof the sugars and starches to reduce obesity, they\\nshould be stricken from the list.", "height": "4524", "width": "2944", "jp2-path": "foodforsickhowto00fren_0014.jp2"}, "15": {"fulltext": "INTRODUCTORY. Vll\\nIn disease there is a waste in all tissues, and\\nfoods must be selected to suit each case. In the diets\\nfound in this volume this has been done, the greatest\\ncare being observed, and they should be closely fol-\\nlowed except in a few cases where idiosyncrasy or\\ncomplicated diseases would necessitate a modification.\\nNow that we have discussed food from the\\nstandpoint of its value as a therapeutic agent, let us\\nconsider for a moment the next important steps, the\\nprocuriyig and preparation of it for feeding. I once\\nheard a paper read which opened with the following\\nsentence Good digestion is the foundation of good\\nhealth. If this be true, and it undoubtedly is, we\\ncan readily see that to have good health we must lay\\nthe foundation for it by having our food carefully\\nselected as to quality and freshness and properly\\nprepared, and if this be the case in health, how much\\nmore necessary must it be in disease\\nWe Americans are known the world over as a\\nnation of dyspeptics; now, why should this be? Three\\nreasons present themselves First, the food poorly\\nselected second, poorly cooked third, hurriedly eaten.\\nIn the selection of food the housewife should be\\ncareful that it is of the best quality and is perfectly fresh.\\nThis I admit is a hard thing to do, for the dealers have\\nso many devices by which they freshen the wares\\nthey have for sale. As to the preparation of the food\\nselected, I have discussed that further along in the\\nbook, and will now only charge you to observe\\ncarefully the rules laid down.\\nNow as to the consumption of the food, it should\\nbe thoroughly and slowly masticated; the stomach\\nshould not be overloaded, and only small quantities", "height": "4508", "width": "2884", "jp2-path": "foodforsickhowto00fren_0015.jp2"}, "16": {"fulltext": "Vlll INTRODUCTORY.\\nof fluids taken during the meal. All starchy foods\\nshould be thoroughly mixed with the saliva before\\nbeing swallowed, as it is the ptyalin in it that digests\\nthe starch.\\nThis is a subject of too great importance to be\\nlightly treated we should study it carefully and mas-\\nter it thoroughly, and every physician should consider\\nit his duty to his profession and to humanity to im-\\npress upon his patients the importance of having a\\nperfect food, perfectly cooked and perfectly eaten,\\nfrom the cradle to the grave, and in so doing have\\ngood digestion, thereby good health.", "height": "4524", "width": "2948", "jp2-path": "foodforsickhowto00fren_0016.jp2"}, "17": {"fulltext": "CONTENTS.\\nIntroductory, v\\nDiets\u00e2\u0080\u0094\\nIn General Diseases, I\\nIn Nerve Diseases, 42\\nIn Surgery, 45\\nMethods of Cooking, 47\\nReceipts for Preparation of Food, 49\\nFood Products, 128\\nReceipts for Bnemata, 130\\nPeptonised Foods, 134\\nFood for the Baby, 145\\nA Word on Serving, 155\\nTable of Weights and Measures, 156\\nUtensils, 156\\nIndex, 157", "height": "4500", "width": "2888", "jp2-path": "foodforsickhowto00fren_0017.jp2"}, "18": {"fulltext": "", "height": "4524", "width": "2944", "jp2-path": "foodforsickhowto00fren_0018.jp2"}, "19": {"fulltext": "FOOD FOR THE SICK.\\nALCOHOLISM\u00e2\u0080\u0094 ACUTE.\\nThis condition may be arranged under two heads\\nFirst, when a large quantity of alcohol has been taken\\ninto the system at one dose second, when the patient\\nhas been on a spree (taking alcohol in large quan-\\ntities for days, or probably weeks).\\nIyittle need be said regarding the dietetic treatment\\nof the first division, except that little food should be\\ngiven at first, and, when it is given, let it be of the\\nlight variety, as light-poached eggs, toast, etc.\\nIn the second condition it is different, for the\\nmucous membrane of the stomach is inflamed, and\\nthe natural action of the glands is interfered with.\\nThere are times after long sprees when the stomach\\nis so sensitive as to actually refuse to hold food, so\\none can readily see how necessary it is to be careful in\\nthe selection, preparation, and administration of such.\\nMilk. Milk diluted with water, lime water, Vichy,\\nSeltzer, etc. The milk preparations found on the\\nmarket, as malted milk, Nestle s food, etc., the vari-\\nous farinaceous drinks.\\nEggs. Raw.\\nSoups. Meat teas, broths, soups, oysters, and clam\\nbroth.\\nReceipts for preparation of all the above will be\\nfound under their respective heads in this volume.", "height": "4496", "width": "2888", "jp2-path": "foodforsickhowto00fren_0019.jp2"}, "20": {"fulltext": "2 FOOD FOR THE SICK\\nOf course, as soon as the stomach becomes stronger\\nother foods may be added, such as soft cooked eggs,\\nrare steak, breast of chicken, partridge, avoiding all\\ncoarse-grained meats or meats hard to digest. Thor-\\noughly toasted bread, zwieback, or stale bread should\\nbe given never give fresh bread fresh or toasted\\ncrackers.\\nAll starchy foods must be thoroughly mixed with\\nthe saliva before being allowed to enter the stomach.\\nThe above may be added to from time to time as\\nthe stomach can stand it, until the normal has been\\nreached.\\nALCOHOLISM\u00e2\u0080\u0094 CHRONIC.\\nThe regular drinker comes under this head, and in\\nthese cases, where the patient takes a drink or two or\\nmore each day, the walls of the stomach by the\\nhabitual introduction of alcohol are thickened, and\\nthere is a destruction of the gastric glands, conse-\\nquently a diminution of the gastric juices.\\nThese cases are extremely hard to handle, and only\\nthe greatest care throughout life will insure the\\npatient any thing like good health.\\nAT FIRST\\nMilk. Diluted milk (skimmed milk is better than\\nfresh milk), buttermilk, milk preparations.\\nSoups. Meat teas and broths.\\nPredigested foods are found of the greatest value\\nin these conditions, as they relieve the stomach of\\npart of its work.\\nEggs, Raw.", "height": "4524", "width": "2968", "jp2-path": "foodforsickhowto00fren_0020.jp2"}, "21": {"fulltext": "AND HOW TO PREPARE IT. 3\\nDrinks. The various soothing, nourishing drinks.\\nFeeding per rectum I have seen some extreme\\ncases where the stomach was so irritable that rectal\\nfeeding had to be resorted to. As the strength of the\\nstomach manifests itself, semi-solid foods may be\\nadded, and as the patient improves, little by little\\nshould be added until the diet given in indigestion is\\nfollowed, and I would suggest that the patient be\\nguided by these rules throughout life, as the greatest\\ncare must be observed to prevent a return of stomachic\\nsymptoms. Alcohol in all its forms is absolutely for-\\nbidden, as it would only bring on another attack.\\nALBUMINURIA.\\nA vegetable diet is recommended by most authori-\\nties, as meat diet is supposed to throw more work on\\nthe kidney.\\nReadily assimilated foods that leave a small amount\\nof nitrogenous waste should be given but care should\\nbe taken not to overfeed, as this is dangerous. All\\nfoods stimulating in character, and those which leave\\nmuch waste, increase the work of the kidney and\\nthereby aggravate the trouble.\\nMAY TAKE\\nSoups. Arrowroot soup with onions, milk soups\\nwith rice, tapioca or vermicelli, flavored with lemon or\\norange peel, cloves or allspice celery and potato soup.\\nMeats.* (Very little.) Very little red, mostly the\\nwhite parts; chicken, game, fresh pork, bacon, calf s\\nhead, ham, eggs.\\nSome authorities say that no meats should be given.", "height": "4508", "width": "2864", "jp2-path": "foodforsickhowto00fren_0021.jp2"}, "22": {"fulltext": "4 FOOD FOR THE SICK\\nFish. Fresh whitefish, raw oysters, clams.\\nFarinaceous.\u00e2\u0080\u0094 Wheaten bread, hominy, rice, toast,\\noatmeal, gruels, arrowroot, tapioca pudding, sago.\\nVegetables. (In plenty, well cooked.) The green\\nsorts, generally spinach, summer or green cabbage,\\nturnip tops, mushrooms, celery, salads, rhubarb,\\ncresses, lettuce, onions.\\nDesserts. Milk and rice puddings, stewed fruits,\\nraw fruits (especially laxative), fruit jelly, oranges, and\\nlemons.\\nMilk Diet Beverages. Weak tea, peptonized\\nmilk, plenty of pure water milk, koumiss, barley water,\\nhot water an hour before meals, buttermilk, Bordeaux,\\nand seltzer.\\nMineral Waters. Bethesda, Clysmic, Berkeley,\\nGettysburg, Poland, Highland Springs, Vittel, Wil-\\ndungen, The-Zone, Vals, Bath, Proserpine, Bowles.\\nMUST AVOID\\nStimulants, soups, fried fish, cooked oysters, beef,\\nmutton, corned beef, veal, turkey, hashes, stews,\\nmade dishes, sauces, spices, potatoes, peas, beans, len-\\ntils, pies, pastry, cheese, new breads, cakes, ices,\\nsweets, coffee, tobacco, malt liquors. Too much high\\nseasoning.\\nIn children and adolescence it is not necessary nor\\nadvisable to wholly exclude nitrogenous food, but it\\nshould be restricted, especially fresh pork, beef, veal,\\nlamb, and eggs. The evening meal should be very\\nsimple, consisting of such food as bread, crackers,\\nrice, or porridge, and milk.", "height": "4524", "width": "2968", "jp2-path": "foodforsickhowto00fren_0022.jp2"}, "23": {"fulltext": "AND HOW TO PREPARE IT.\\nANEMIA OR DEBILITY.\\nIn these cases a generous nutritious diet is all-im-\\nportant. Care must be taken to give only foods that\\ncan be readily digested, for we must bear in mind the\\ndisordered state of body functions, and that the\\nstomach if imposed upon would soon lose its ability\\nto perform perfectly its function. Food should be\\ngiven often, and in small quantities.\\nExercise in the open air, stopping short of fatigue\\ncold or hot salt baths, rubbing with animal oils, change\\nof air, mountain or seaside residence, and all condi-\\ntions that render the patient happy and contented\\nhave their influence for good.\\nMAY TAKE\\nSoups. Broths, all kinds. May add macaroni or\\nvermicelli. Thick soups.\\nMeats. Chopped or scraped, raw or rare, mixed\\nwith broths, chocolate or Burgundy and water, or\\nmade into sandwiches. Ham, broiled bacon well\\ncooked, beef juice, mutton, chicken, game, codliver\\noil as food, butter plentifully.\\nFish. All fresh fish, raw oysters.\\nEggs. Soft boiled, poached, scrambled, raw beaten\\nup with sherry or whisky.\\nFarinaceous. (Give in plenty unless indigestion.)\\nBread, cakes, tapioca, sago, groats, barley, hominjr,\\ncracked wheat, graham grits, rolled oats, rolled rye,\\ncorn meal, malt extracts, macaroni, vermicelli, and\\npolenta served with meat gravies.\\nVegetables. Most kinds, well boiled or as purees,\\nexcept named below.", "height": "4512", "width": "2872", "jp2-path": "foodforsickhowto00fren_0023.jp2"}, "24": {"fulltext": "6 FOOD FOR THE SICK\\nFats. Cream, butter, glycerine extracts, and emul-\\nsions of bone marrow.\\nDesserts. Sweet fruits, custards, calf s foot jelly,\\nfruit, jams, jellies, baked apples, baked pears, prunes,\\nmarmalade, egg and milk pudding.\\nBeverages. Carbonic water, ozonized water, milk,\\ncream, chocolate, cocoa, peptonized milk, malted milk,\\nkoumiss, kefry.\\nMineral Waters (or their salts). Poland, High-\\nland Springs, Oak Orchard, Richfield, Sharon, White\\nSulphur, Saratoga, Hamburg, Kissingen, Royat, Bath,\\nVichy, Apollinaris, French Lick, Concentrated Pluto.\\nStimulants.\u00e2\u0080\u0094 Rich claret, Burgundy, Madeira.\\nMUST AVOID\\nPork (fresh), veal, greasy hashes, salt meats (except\\nham), made dishes, thin soups, cabbage, cucumbers,\\nturnips, carrots, squash, pickles, spices, pies, pastry,\\npineapples, bananas.\\nCONSTIPATION.\\nFoods should be given which leave a bulky residue,\\nas the passing of this through the intestines stimulates\\nperistaltic action. Oils should be used.\\nMAY TAKE\\nSoups. Brotns, oyster soup, sorrel soup.\\nFish. All kinds boiled. White sorts broiled, sar-\\ndines in oil.\\nMeats. Most kinds, poultry, game, etc.\\nFarinaceous. Brown or graham bread, ginger\\nbread, oatmeal porridge, bran bread, bran pudding,", "height": "4524", "width": "3024", "jp2-path": "foodforsickhowto00fren_0024.jp2"}, "25": {"fulltext": "AND HOW TO PREPARE IT. 7\\nwhole meal bread, corn bread, rye bread, wheaten\\ngrits, and Boston brown bread.\\nVegetables. Most fresh varieties, well boiled.\\nSpinach, boiled onions, brussels sprouts, cauliflower,\\nsalads with oil, lettuce, asparagus, tomatoes, salsify,\\ncelery, corn, beans, peas.\\nDesserts. Blackberries, strawberries, huckleber-\\nries, blueberries, figs, prunes, tamarinds, baked apples,\\noranges (on rising), melons, grapes, raisins, stewed\\nfruits, apples, peaches, pears, cherries, prunes, hone} 7\\nor treacle. Fruits should be eaten between meals; if\\nraw fruits disagree, they should be cooked.\\nBeverages. Glass of water, preferred hot, drunk\\non rising (add salt to taste). Pure water in plenty,\\nblack coffee, lemonade, cocoa, beer, ale, unfermented\\ngrape juice, cider.\\nMineral Waters (or their salts). Richfield Springs,\\nFrench Lick (concentrated), Bedford, Saratoga, Hun-\\nyadi, Carlsbad, Rubinat, Friedrichshall, Kissingen,\\nVillacabras, Puellna, Carabana.\\nMUST AVOID\\nStimulants, sweets, puddings made of rice, sago,\\netc., pork, veal, liver, hard boiled eggs, salt meats, salt\\nfish, peas, beans, nuts, pineapples, new bread, pastry,\\npickles, cheese, spirituous liquors, milk.\\nCHOLERA.\\nLittle will be said of this condition. Dr. Gatchell\\nsays, During the attack no food is required. The\\nincessant thirst is hard to gratify, as the stomach will", "height": "4504", "width": "2864", "jp2-path": "foodforsickhowto00fren_0025.jp2"}, "26": {"fulltext": "8 FOOD FOR THE SICK\\nseldom tolerate water. When it will not, inject water;\\nbits of ice held in the mouth until melted milk may\\nbe injected.\\nAFTER THE ATTACK\\nNo solid foods should be taken until evacuations\\nare consistent and fecal. Be careful that a perfect\\nprocess of digestion is going on, as an attack of in-\\ndigestion, be it ever so slight, may cause a relapse.\\nAt first only farinaceous foods or milk should be\\ngiven. (See receipts under this head.)\\nGradually the foods mentioned in the diet for diar-\\nrhea may be added, but this must be with care.\\nDIPHTHERIA.\\nKeep the system well up by giving nourishing\\nfoods Milk and milk foods, eggs, and others of the\\nliquid and semi-solid. Where there is depression,\\nstimulants are required, and whisky or brandy may be\\nadded to food. Black coffee is often of great service\\nas a stimulant.\\nIn cases where patient can not swallow, some\\nnutrient enema may be given, and olive oil rubbed\\ninto the skin, especially over the abdomen this may\\nbe done several times a day. Great care must be\\ntaken in this last procedure that the patient does not\\ncatch cold the rubbing would best be done under\\ncover. A general fever diet is suggested\\nThe quantity of food to be given per rectum must\\nbe regulated by the age of patient and by the patient\\nhim or herself. For one-year-old patients, one ounce\\nevery three hours patients from two to five years old,", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0026.jp2"}, "27": {"fulltext": "AND HOW TO PREPARE IT. Q\\nthe quantity should range from two to four ounces.\\nCare must be taken not to give too much at a feeding,\\nfor the rectum of a child is more irritable than an\\nadult, consequently the food would be expelled if too\\nmuch was introduced. It is best to use a long tube if\\npossible.\\nSee enemata for preparation.\\nDIABETES.\\nEliminate all sugar and sugar-forming foods from\\nthe diet in these cases, and increase the fats and\\nalbuminoids, as they take the place of the sugars. Of\\ncourse where stomachic or intestinal indigestion is a\\ncomplication, care must be taken in giving fats. The\\nphysician is often called upon to modify these rules to\\nsuit the case, as a general idea can only be laid down.\\nDrink water freely. Substitute saccharin or sycose\\nfor sugar.\\nMAY TAKE\\nSoups.\u00e2\u0080\u0094 Soups and broths made out of any kind\\nof meat, without vegetables consomme of beef, veal,\\nchicken, turtle, terrapin, oyster, and clam, all without\\nflour; chowder without potatoes, mock-turtle, mul-\\nlagatawny, tomato, gumbo fillet.\\nFish. All kinds, fish roe, lobster, oysters, clams\\n(hard part only), terrapin, shrimp, crawfish, soft shell\\ncrabs. No sauces containing flour.\\nMeats. Preferably fat cooked in any way except\\nwith flour; poultry, calf s head, kidneys, sweetbread,\\nham, sausage, tongue, hash (without potatoes), pigs\\nfeet, tripe, all kinds of game (not breaded).", "height": "4512", "width": "2864", "jp2-path": "foodforsickhowto00fren_0027.jp2"}, "28": {"fulltext": "10 FOOD FOR THE SICK\\nEggs. In any form.\\nFats. Olive oil, animal fats and oils, as butter,\\ncream, codliver oil, bone marrow.\\nFarinaceous. Gluten bread, gluten gems, gluten\\nporridge, fried gluten mush, gluten wafers, gluten\\ngriddle cakes, almond bread and cakes, charred bread,\\nbran cakes, soda bread. May substitute potatoes for\\nbread. Substitute gluten for flour in soups and gravies.\\nVegetables. Truffles, lettuce, romain chicory, cu-\\ncumbers, spinach, sorrel, beet tops, dandelions, oyster-\\nplant, watercresses, asparagus, mushrooms, all kinds\\nof herbs, sauerkraut, string beans, horseradish, celery,\\nradishes, sea-kale, vegetable marrow, okra, endives,\\npickles, cucumbers, gherkins, cranberries (allowed by\\nsome), green fruits, summer squash, onions, leeks,\\ncauliflower, and cabbage, cold slaw, kohl, rabi, pars-\\nley, parsnips, egg-plant, artichokes.\\nJellies. Made of gelatine, calf s foot with wine,\\nbut unsweetened except with saccharin or sycose,\\ncoffee jelly, lemon jelly, ivory jelly.\\nDesserts. Cream custard, ice cream sweetened\\nwith saccharin, sycose or glycerin (very little). In\\ncooking acid fruit, neutralize acidity with bicarbonate\\nof soda or potash.\\nRelishes. Pickles, radishes, sardines, anchovies,\\ncaviar, celery, olives.\\nFruits. If acid (not sweet), gooseberries, red cur-\\nrants, sour cherries, raspberries, and strawberries\\n(allowed by some) sour oranges, lemons, grape fruit,\\nsour apples, peaches in brandy without sugar. Musk-\\nmelon may sometimes be eaten.\\nNuts. Oily nuts, almonds, walnuts, brazil nuts,\\nhazelnuts, filberts, pecans, butternuts, cocoanuts.", "height": "4560", "width": "2960", "jp2-path": "foodforsickhowto00fren_0028.jp2"}, "29": {"fulltext": "AND HOW TO PREPARE IT. II\\nCheese. Cream cheese, milk curds.\\nBeverages. Tea and coffee without sugar, butter-\\nmilk sometimes, skim milk, plain soda, red wine, dry\\nsherry, Bass ale or bitter beer, claret, Burgundy,* sour\\nlemon and orange juice with Vichy and a pinch of\\nsodium bicarbonate. All in moderation.\\nMineral Waters. Alkaline and alkaline calcic.\\nSaratoga, French Iyick, Waukesha, Bethesda, Poland,\\nThe-Zone (oxygenated), Highland Springs, London-\\nderry Lithia, Buffalo L,ithia, Hodor Lithia, Aquzon,\\nVichy, Carlsbad, Ems, Marienbad.\\nMUST AVOID\\nStimulants except those mentioned in beverages,\\nsugars or sweets of any kind, starches, liver, wheat\\nbread, corn flour, rice, sago, arrowroot, barley,\\noatmeal, tapioca, macaroni, puddings, beet root, sweet\\nvegetables, potatoes, carrots, peas, beans, parsnips,\\nturnips, all sweet fruits, apples, pears, prunes, plums,\\ngrapes, oranges, apricots, peaches, dates, watermelon,\\nsweet wine, cordials, porter, lager beer, cider, mustard,\\nhoney, ices, jams, treacle, chestnuts, peanuts.\\nDIARRHEA.\\nThe result of some irritation, direct or indirect,\\nalong the intestinal tract. If due to improper diet,\\ngreat care should be exercised to correct this. Foods\\nwhich ferment easily and those that leave an undi-\\ngested residue should be avoided, as they are ofttimes\\nthe cause of the irritation. At first only give liquids,\\npreferably the milk diet buttermilk is best, as there\\n\u00e2\u0080\u00a2\u00e2\u0080\u00a2Some authorities object to the giving of tea, coffee, and alcohol.", "height": "4492", "width": "2848", "jp2-path": "foodforsickhowto00fren_0029.jp2"}, "30": {"fulltext": "12 FOOD FOR THE SICK\\nis little danger of fermentation in taking it. Egg\\nalbumin raw is good. As the patient improves, other\\nthings may be added as below.\\nMAY TAKE\\nSoups. Milk soup, fish, oysters.\\nMeats. Scraped beef or mutton, pounded raw\\nmeat, sweetbreads, beef juice, liquid peptonoids, part-\\nridge in season.\\nEgg s. Raw white of egg with water, lightly\\nboiled, poached.\\nFarinaceous. Crackers, toast, macaroni, rice\\nboiled with milk or served with beefsteak gravy,\\narrowroot, tapioca, sago, gruel boiled two or three\\nhours, flourball boiled two or three hours with\\nmilk. May add brandy or port wine to arrowroot or\\ngruels.\\nDesserts. Milk foods, milk, eggs, pudding not\\nsweet), hasty pudding with flour \u00c2\u00a3nd milk.\\nBeverages. Sterilized or Pasteurized milk, skim-\\nmilk, or milk with lime-water, peptonized milk, strong\\ntea, lactic acid water, toast water, rice water, koumiss,\\negg lemonade, buttermilk.\\nMineral Waters (or their salts). Allegheny\\nSprings, Berkeley Springs, The-Zone (oxygenated),\\nBethesda Springs, Gettysburg Springs, Vittel, Wil-\\ndungen, White Rock, Bristol, French Lick.\\nMUST AVOID\\nStimulants, vegetables, soups, new bread, brown\\nand graham bread, oatmeal, fruits cooked or raw,\\nfried foods, fish, sugary foods, made dishes, nuts, salt\\nmeats, veal, pork.", "height": "4560", "width": "2960", "jp2-path": "foodforsickhowto00fren_0030.jp2"}, "31": {"fulltext": "AND HOW TO PREPARE IT. 1 3\\nDYSENTERY.\\nThis is an ulceration as well as an inflammation of\\nthe intestinal canal, consequently an exclusive liquid\\ndiet is required. Milk (preferably predigested) should\\nbe continued until all signs of intestinal irritation\\nhave disappeared, then gradually add the foods\\nnamed in the diet for diarrhea.\\nCold drinks have a tendency to increase the colic\\nwhich accompanies this disease.\\nFEVERS.\\nMalaria and Typhoid will bk treated\\nseparately.\\nFevers cause great waste of tissue, so we must find\\nfoods to replace this waste, and at the same time\\nassist in the elimination of the products of morbid\\nmetabolism.\\nMostly liquids must be given, and in small quan-\\ntities and often. Milk diet, white of egg, liquid foods,\\ncooling drinks drinks can usually be borne in large\\nquantities.\\nPartially digested foods. A point never give\\nany thing that can not pass through the meshes of a\\nfine sieve. Give more in the morning than in the\\nevening. The loss of appetite should be respected in\\nthe acute stage. Utilize periods of remission.\\nMAY TAKE\\nSoups. Clear soups thickened with arrowroot,\\nwell cooked finely ground rice, thoroughly baked", "height": "4504", "width": "2868", "jp2-path": "foodforsickhowto00fren_0031.jp2"}, "32": {"fulltext": "14 FOOD FOR THE SICK\\nwheaten flour, raw meat juice, clam broth, chicken\\nbroth, vegetable broths, mutton broth, broth with egg,\\nbroth of gelatine, beef tea, fruit soups made by boil-\\ning fruit (fresh or dried), adding grape sugar, lemon\\npeel, etc.\\nEgg-s. Beaten up with water or stimulants beaten\\nin hot water, a splendid diet.\\nFoods. Peptonized milk, malted milk, Mellin s\\nfood, Nestle s food, liquid peptonoids, flourball with\\nmilk, milk toast, arrowroot, Indian meal gruel, oatmeal\\ngruel, ground rice, pounded raw meat, oysters; in\\nconvalescence, meat and calf s foot jellies.\\nBeverages. (Fluids should be sipped.) Skimmed\\nmilk (one and a half to two and a half quarts in\\ntwenty-four hours), buttermilk, whey, koumiss, bar-\\nley water, rice water with lemon juice and sugar,\\ntoast water, jelly water, gum arabic water, plain soda,\\nsour lemonade, fruit juices, egg lemonade, eggnog,\\ncocoa. Tea and coffee once a day, except when there\\nis insomnia or excessive nervousness.\\nMineral Waters. Carbonic water, Ozonized water,\\nThe-Zone, Vichy, Apollinaris, Seltzer, Poland, High-\\nland Springs, French Lick.\\nStimulants. Iyight wines, diluted clarets, and\\nbeer. In convalescence, liquors in the form of toddy\\npunches, between meals two or three times a day, as\\nindicated.\\nMUST AVOID\\nAll solid foods until the temperature has remained\\nnormal for a period of days thought by the attending\\nphysician sufficient to insure of no relapse.", "height": "4560", "width": "2960", "jp2-path": "foodforsickhowto00fren_0032.jp2"}, "33": {"fulltext": "AND HOW TO PREPARE IT. 1 5\\nGASTRIC CANCER.\\nIn advanced cases the foods must be wholly liquid\\nand concentrated, given in very small quantities (one\\nor two teaspoonfuls) at a time frequently.\\nWhen enemata are necessary, full directions should\\nbe given by the attending physician.\\nIn Advanced Casks Fed per Mouth.\\nFoods. Meat extracts, buttermilk, pancreatinized\\nmilk, koumiss, and prepared egg albumin (white).\\nIt would be better if the diet should consist almost\\nentirely of prepared milk. Sour milk (Oppolzer).\\nBeverages. Red wine, dilute whisky and water,\\ndry champagne; acidulated drinks (in early stages).\\nMUST AVOID.\\nAles, beers, and effervescing waters.\\nSubstances Available for Rectal Feeding.\\nLeuber suggests One part fresh pancreas to three\\nparts of beef; both should be beaten into a pulp, then\\nrubbed with warm water until a consistency of paste\\n(all fat should have been carefully removed). Inject\\nwith suitable syringe with wide nozzle. Egg albumin\\nis sometimes added.\\nMilk. Pancreatinized milk, when predigestion\\nhas not been carried too far, is one of the most satis-\\nfactory foods per rectum.\\nEggs. Egg albumin (white), predigested by pep-\\ntogenic or pancreatinized powder whites of two eggs", "height": "4500", "width": "2868", "jp2-path": "foodforsickhowto00fren_0033.jp2"}, "34": {"fulltext": "l6 FOOD FOR THE SICK\\nadded to peptonized milk to peptone solution or one\\nof meat extracts (Ewald).\\nAlcohol. Good whisky, one ounce diluted with\\nhalf of water, is best. Brandy, sherry, or rum with\\nwater may be given.\\nPrescription for Enema {Ewald).\\nBeat the whites of two eggs with tablespoonful of\\ncold water, and one or two teaspoonfuls of starch\\nboiled in 20 per cent glucose solution, a wineglassful\\nof claret, and a teaspoonful of peptone solution.\\nMix at temperature below coagulation point of\\nalbumin.\\nFor other prescriptions for rectal feeding see\\nEnemata.\\nGASTRITIS (ACUTE).\\n(DYSPEPSIA.)\\nThorough mastication is of the greatest importance\\nin this condition. The patient must eat slowly and\\nat regular intervals punctuality is of great impor-\\ntance). Be sure that the last food taken is digested\\nbefore taking more; it is always better to undereat\\nthan to overeat. The stomach must be rested from\\nheavy work, as the digesting of heavy foods. Only a\\nsmall amount of fluids should be taken during a meal\\nif solids are to be taken. Abstinence from stimulating\\nbeverages, condiments, and spices must be observed.\\nPhysical exercise is of great value exercise in open\\nair. On rising, cold sponging and vigorous friction of\\nbody is advisable. The bowels should be kept open\\nby laxative foods and liquids.", "height": "4560", "width": "3016", "jp2-path": "foodforsickhowto00fren_0034.jp2"}, "35": {"fulltext": "AND HOW TO PREPARE IT. \\\\J\\nAvoid too much variety at one meal. Some advise\\nthe taking of meats and vegetables at separate meals.\\nAnother point to watch is, if fatigued, the patient\\nshould lie down before and after the meal.\\nAvoid taking worries or cares to the table keep\\nthe conversation light and full of laughter.\\nMAY TAKE\\nSoups. Purees of tomatoes, asparagus, potatoes,\\nand fresh peas veal broth.\\nFish. Oysters, fresh boiled or broiled fish without\\nrich sauces, little neck clams. They may be eaten\\nwith a little fresh butter and salt.\\nMeats. Sweetbreads, broiled steak or chop, ten-\\nder roast beef or mutton, chicken roasted or boiled,\\nbroiled capon, roast partridge, grouse, woodcock,\\nplover, prairie chicken, squab. All meats should be\\nshort-fibered and tender. They need not be very rare.\\nGrilling is best method of cooking them.\\nEggs. In any form, if they are found to agree\\n(except hard boiled or fried). They should be\\nserved with dry toast or stale bread.\\nFats. In moderation only; butter very thinly\\nspread and well rubbed in. Sometimes a thin rasher\\nof bacon cooked crisp. Occasionally allowable, cream,\\nolive oil.\\nCereals. Wheaten bread porous, or aerated bread\\nat least one day old, stale, or toasted dry unsweet-\\nened rusk or zwieback, soda crackers, cracked wheat,\\nsago, tapioca, cornmeal, hominy, wheaten grits,\\ngraham grits, rolled rye, rolled oats (occasionally\\nrolled oats and such foods must be eliminated from\\nthe diet of the dyspeptic on account of irritation pro-", "height": "4500", "width": "2864", "jp2-path": "foodforsickhowto00fren_0035.jp2"}, "36": {"fulltext": "1 8 FOOD FOR THE SICK\\nduced by husk of grain), rice cakes, browned rice.\\nOccasionally allowable, macaroni, spaghetti, or rice,\\nand some of the prepared foods, as Carnrick s or\\nMellin s.\\nVegetables. Mealy well-baked potatoes, not too\\nyoung or new raw tomatoes, spinach, thoroughly\\nboiled onions, very young tender fresh peas, very\\nyoung lima beans, asparagus, stewed celery plant,\\nlettuce.\\nFruit. BaKed or stewed apples or prunes. Oc-\\ncasionally a little fresh fruit, better if taken between\\nmeals; oranges, peaches, grape fruit. (See fruits\\nforbidden.)\\nBeverages. Weak tea, clear, very hot. (China\\nteas are less injurious than Indian.) Black coffee\\nwithout milk or sugar, after dinner if it produces\\nnervousness or insomnia, it must be discontinued.\\nCocoa not chocolate milk and vichy, or milk and\\nseltzer.\\nMineral Waters. Carbonate water, Congress,\\nHathorn, Balston, Kissingen, Apollinaris, Poland,\\nHighland Springs, Carabana. Occasionally allowable,\\nlight, bitter ale and porter, pure wine, weak brandy\\nand whisky, claret.\\nMUST AVOID\\nRich soup, gravies, and sauces, strong condiments,\\npickles, fresh, soft bread of any kind, hot breads,\\npastry of all kinds, cakes, griddle cakes, doughnuts,\\nmuffins, sweet tarts, jam, confectionery of every\\nkind. Raw vegetables, as celery, radishes, cold slaw,\\nheavy, starchy vegetables (all roots and tubes). Fat\\nin quantity, all fried and greasy food. Lobsters,", "height": "4524", "width": "3016", "jp2-path": "foodforsickhowto00fren_0036.jp2"}, "37": {"fulltext": "AND HOW TO PREPARE IT. 19\\ncrabs, shrimps, salmon, herring. Dried, smoked, cured,\\npotted or deviled meats, fish and pork in every\\nform. Corn beef, veal, goose, and rabbit. Twice\\ncooked meats, stews. Cheese of all kinds. Very acid\\nand very sweet fruits, nuts, dried fruits in general.\\nStrong tea, sour wines, spirituous liquors, except\\nmentioned above. Confections of all kinds. The\\nexcessive use of tobacco in all forms.\\nGASTRITIS (CHRONIC).\\nWhen the stomach has arrived at the state of chronic\\ninflammation, it must be handled very carefully. The\\nfollowing are the general rules suggested to be strictly\\nobserved\\nThe patient must eat slowly, thoroughly masticate\\nfoods taken, and they must be of the kind easily assimi-\\nlated. It is best to give foods in small quantities and\\noften during the day, say five or six times a day (8-10\\nA. m., 2-4-7 p M sometimes at 10 p. m).\\nIf solids are given, fluids should be excluded.\\nRegular habits must be followed out of door exercise\\nmust be taken systematically. Sponge bathing or\\ndaily shower-baths must be practiced; this must be\\nfollowed by active friction of the skin.\\nMAY TAKE\\nSoups. Beef broths, meat soups thickened with\\narrowroot. Bouillon of white meat. (Note general\\nrules.)\\nFish. Oysters raw, boiled or panned, shredded\\ncodfish, caviar, fresh fish (if it agrees).", "height": "4500", "width": "2880", "jp2-path": "foodforsickhowto00fren_0037.jp2"}, "38": {"fulltext": "20 FOOD FOR THE SICK\\nFats. Butter in very small quantities, cream\\nsometimes.\\nMeats. Scraped beef, dried beef cut thin, rare\\nsteak, lean roast beef, breast of chicken, lean boiled\\nham, lean smoked bacon cooked to crisp, boiled lean\\nveal. (Note how meats should be cut.)\\nEggs. Soft cooked (if they agree).\\nFarinaceous. Arrowroot gruel, cornstarch or\\nfarina, milk toast, dry bread thoroughly toasted, bread\\ncrust, plain crackers, zwieback, gruels, sago, ground\\nrice, vermicelli, macaroni. Bread from fine white\\nwheaten flour is better than coarse brown breads or\\nwhole meal breads.\\nVegetables. Potatoes roasted and mealy sometimes\\nallowed.\\nI esserts. Rice pudding, cooked fruit in small\\nquantities between meals is allowed (baked apples or\\nstewed prunes).\\nBeverages. Milk diluted with lime-water or Vichy,\\nApollinaris, hot or cold, but hot is best. Buttermilk\\nin quantities. Tea, coffee, or cocoa in moderation,\\nwithout sugar or milk. Hot Hunyadi water, Fried-\\nrichshall, bitter water, French Iyick water, Carlsbad\\nsalts in hot water. Hot Vichy or hot water taken one\\nhalf to three quarters hour before meals. Peptone\\npreparations, peptone chocolate.\\nStimulants. Alcoholics in general should be for-\\nbidden. Light Wines, as Hock, Moselle, may be given.\\nMUST AVOID\\nRich, stimulating articles, pickles, sauces, spiced\\ndishes, sweets, pastry, fried foods, drinking large\\nquantities of hot or cold fluids. Fats and oils, fat", "height": "4524", "width": "3016", "jp2-path": "foodforsickhowto00fren_0038.jp2"}, "39": {"fulltext": "AND HOW TO PREPARE IT. 21\\nmeats (except above), pork, sausage, solid foods cooked\\nin grease, rich gravies. Tough meats and flesh of\\nyoung animals must not be eaten. Saccharin and\\nfarinaceous food (except above), cabbage, cauliflower,\\nlegumes, and corn. Hot breads of all kinds, also\\ncakes.\\nGASTRIC ULCER.\\nThe diet in gastric ulcer must be managed accord-\\ning to the stages of the disease. Sometimes in the early\\nstages of very bad cases the feeding is per rectum;\\nfor this treatment you are referred to Enemata for\\nreceipts.\\nWe will begin with first stage of treatment by the\\nstomach Very small quantities, not exceeding one\\nor two teaspoonfuls, should be given at a time. The\\ntendency to nausea and vomiting should be noted\\nshould this be intense, it is well to give a sedative\\nto allay gastric irritation. The introduction of a\\nweak solution of cocaine into the stomach before\\nfeeding has been recommended in extremely irritable\\ncases.\\nAs the patient improves, gradually increase the\\namount of food given and widen the intervals of\\nfeeding. The attending physician should add to the\\nmenu from time to time as he thinks the progress of\\nthe patient warrants but he should be very careful\\nnot to attempt this too early it would be much better\\nto restrict the diet beyond the time necessary than to\\nincrease it too soon, as the stomach is weak and the\\nleast thing may cause a relapse.", "height": "4516", "width": "2888", "jp2-path": "foodforsickhowto00fren_0039.jp2"}, "40": {"fulltext": "22 FOOD FOR THE SICK\\nFIRST STAGES OF TREATMENT.\\nMilk. Milk in all forms, but should be given in\\nthe one best borne by patient. Milk thickened with\\nflour, peptonized milk gruel, buttermilk, koumiss, mat-\\nzoon, ice cream.\\nEggs. White of egg (raw), beaten, sweetened or\\nprepared with sherry. Yolk may be beaten in boiling\\nwater and added to a tumbler of milk.\\nFoods. Mellin s, Nestle s, Imperial Granum or\\nmalted milk, meat broths, beef juice, beef albuminoids,\\npancreatinized meats.\\nSECOND STAGE.\\nOsier Menu. 8 A. m. Two hundred centimetres\\nof L,eube s meat solution. 12 m. Three hundred\\ncentimetres milk gruel or peptonized milk gruel\\nmade of ordinary flour or arrowroot, to which an equal\\nquantity of peptonized milk is added. 4 p. m. But-\\ntermilk. 8 p. m. Gruel.\\nIN LESS SERIOUS CASES.\\nMeat Preparations. L,eube s soluble meat with\\nmilk, or salted meat broths and bread crumbs, meat\\njelly.\\nFarinaceous.\u00e2\u0080\u0094 Zwieback, dry breadcrumbs, crack-\\ner crumbs, soaked in milk.\\nAfter three or four weeks and condition favoring\\nimprovement indicated by diminution of pain and\\nabsence of gastric distress after eating\u00e2\u0080\u0094 the following\\nmay be added in moderation from time to time Milk\\ntoast, eggs very lightly cooked, sweetbreads, scraped\\nmeats, boiled or broiled white meat of chicken, or", "height": "4524", "width": "3016", "jp2-path": "foodforsickhowto00fren_0040.jp2"}, "41": {"fulltext": "AND HOW TO PREPARE IT. 23\\nmutton, or fish. Chicken broths thickened with\\narrowroot or rice or vermicelli, thickened soups to\\nwhich yolk of egg has been added, or crumbled dry\\ntoast with carefully prepared puree of potato.\\nLATER THE FOLLOWING MAY BE ADDED.\\nMeats. Tender rare roast beef or beefsteak\\ngame, like breast of partridge or squab in season.\\nFisli. Soft part of large oysters (raw or boiled),\\nfresh fish boiled, as bass, sole, whiting.\\nFarinaceous. Rice pudding, bread and milk pud-\\nding, tapioca, sago, farina, and cornstarch.\\nFruits. Orange, lemon, and peach, juice only\\nallowed.\\nBeverages. Carlsbad water to neutralize the acid-\\nity of the stomach (Von Zineissen).\\nMUST AVOID.\\nGruels made from coarse cereals, coarse bread or\\ngroats, vegetables having tough outside covering, like\\npeas, corn, and beans. Aerated waters (irritating to\\nulcer).\\nGENITO-URINARY TRACT.\\nInflammation.\\nThe diet in this condition generally consists in\\navoiding stimulating food, and the drinking of bland\\ndiluents. In very severe cases of acute inflammations\\nof the tract, milk diet followed by a light farinaceous\\ndiet is suggested. Alcohol in all its forms must be\\navoided. Meal hours should be regular. Large quan-\\ntities of water should be taken. Keep the bowels open.", "height": "4488", "width": "2876", "jp2-path": "foodforsickhowto00fren_0041.jp2"}, "42": {"fulltext": "24 FOOD FOR THE SICK\\nIn an ordinary case of urethritis the following\\ntable may be followed\\nMAY TAKE\\nSoups. Beef broth, mutton broth, meat soups\\nthickened with arrowroot, bouillon of white meat.\\nFish. Oysters raw, boiled, or panned fresh fish\\n(not fried).\\nFats. Butter should be taken only in small quan-\\ntities.\\nMeats, Rare steak and roast beef, white meat of\\nfowl, scraped beef, dried beef, lean boiled ham.\\nEggs.\u00e2\u0080\u0094 Soft cooked.\\nFarinaceous. Light foods of this variety, dry\\nbread, toast plain or with milk, zwieback, crackers,\\nbread crusts.\\nVegetables. Most kinds, if fresh and well cooked.\\nNote. Asparagus and tomatoes should not be\\ntaken, as they in many cases render the urine irri-\\ntating.\\nDessert. Of the farinaceous kind only. Cooked\\nfruits may be given.\\nBeverages. Milk diluted with lime-water, Vichy\\nor Apollinaris buttermilk in quantities. Large quan-\\ntities of water should be taken to dilute the urine;\\nLithia water, Hunyadi, Friedrichshall, bitter water,\\nconcentrated Pluto, Carlsbad waters should be taken.\\nMUST AVOID\\nAll stimulants, stimulating and highly seasoned\\nfoods.", "height": "4524", "width": "2944", "jp2-path": "foodforsickhowto00fren_0042.jp2"}, "43": {"fulltext": "AND HOW TO PREPARE IT. 2|\\nGOUT AND RHEUMATISM.\\nIn this condition the diet should be liberal,\\nyet not stimulating. Animal foods should be taken\\nin moderation. All foods such as starches, sugars,\\nfats, and fermented liquors have a tendency to\\nproduce an acid in the tissues, therefore must be\\navoided.\\nThese two conditions are generally considered\\nto be influenced by climate, age, and heredity, and\\ndisturbed metabolism brought about by improper\\ndiet, defective oxidation combined with imperfect\\nelimination of waste products. Good digestion is im-\\nportant. Have patients eat slowly, thoroughly mas-\\nticate food, and take the foods that agree with them.\\nMAY TAKE\\nSoups. Clear soups, vegetable soups, broths.\\nFish. Fresh fish, raw oysters (not fried).\\nMeats. (To be taken once a day only, white kinds\\nmostly.) Mutton, chicken, sweetbreads, pigeon, brains,\\npigs feet, venison.\\nEggs. (In moderation.) White of eggs, raw.\\nFarinaceous. Graham and wheaten bread toasted,\\nmacaroni, stale bread, bread from whole wheat, rye\\nbread, milk toast, rice, zwieback, graham gems, gra-\\nham flakes, rye gems, crackers, hominy.\\nVegetables. (Fresh green varieties.) Celery,\\nlettuce, watercress, cucumbers, cabbage, and other\\nsalads, young peas, string beans, spinach, lima beans,\\nasparagus.", "height": "4504", "width": "2900", "jp2-path": "foodforsickhowto00fren_0043.jp2"}, "44": {"fulltext": "26 FOOD FOR THE SICK\\nDesserts. Oranges, lemons, cranberries, apricots,\\npears, peaches, blanc mange, ices (not after meals),\\nstewed or roasted fruit.\\nFresh Fruits. Those which contain acids, raw\\nunpeeled apples in large quantities.\\nBeverages. Water plentifully, plain soda, milk,\\nbuttermilk, weak tea or coffee (no sugar), toast water,\\nlime juice, lemonade.\\nMineral Waters (or their salts) Saratoga, Berke-\\nley, Hot Springs, Va., Lithia waters, French Lick,\\nBethesda, Carlsbad, Friedrichshall, Puellna, Villaca-\\nbras, Marienbad, The-Zone (oxygenated), Carabana.\\nStimulants. Moselle, light Hock, Bordeaux, in\\nsmall quantities and diluted.\\nABSOLUTELY FORBIDDEN.\\nMalt liquors, sweet wines, champagne, and spirits.\\nMUST AVOID\\nRich soups, hard boiled eggs, fried and made dishes,\\nentrees, pickles, spices, veal, turkey, duck, goose, sal-\\nmon, lobster, crab; preserved, dried, and salt meats;\\nsalt fish, pickle pork, asparagus, old peas, old beans,\\ntomatoes, mushrooms, truffles, dried fruit, preserves,\\npies, pastry, rich puddings, patties, new bread, cheese,\\nsweets, omelettes, sweet wines, rhubarb, cider, fer-\\nmented drinks, beer, lean meat, raw meat minced,\\nbeef tea, predigested saccharin foods, sweet fruits.\\nIn young strumous children, after three or five\\nyears, requiring large proportions of fats, bread and\\nbutter, fat bacon, baked potatoes with butter. Pud-\\ndings of bread, rice, sago (but not of raw flour). No\\nsweets.", "height": "4560", "width": "2944", "jp2-path": "foodforsickhowto00fren_0044.jp2"}, "45": {"fulltext": "AND HOW TO PREPARE IT. 2J\\nLIVER AND BILE PASSAGES.*\\nDiseases.\\nFoods digested in the stomach should be given.\\nMeats. Preferably white kinds, fish, etc. No\\nanimal fats.\\nVegetables. Containing little starch or sugar,\\nthose containing benzoates and salicylates, as spinach,\\nwatercresses, lettuce, etc. The latter promote the\\nfluidity of the bile and assist elimination.\\nMilk. Skimmed.\\nEgg s. Raw or soft poached.\\nVegetable Fats. As nuts containing oil.\\nBreads. Toasted breads, bread from whole wheat\\nflour, water-mill cornmeal, almond flour.\\nDrinks. Hot acid drinks before meals (water\\nflavored with lemon, orange, etc.).\\nMUST AVOID\\nAnimal fats, sugar, starches (unless they have been\\nconverted into dextrine).\\nOatmeal, potatoes, dried beans or peas, bananas,\\ntainted meats, old cheese, overripe fruits.\\nMALARIAL FEVER.\\nIn ordinary cases of this type of fevers, where the\\ndigestive tract is not involved, a strengthening diet\\nof solid food seldom results injuriously that is, if\\ngiven between paroxysms.\\nAnemia, which accompanies malaria, due to the\\ndestruction of the red blood corpuscle, requires the\\n\u00e2\u0099\u00a6Prepared by Dr. R. A. Bate, of Louisville, Ky.", "height": "4508", "width": "2904", "jp2-path": "foodforsickhowto00fren_0045.jp2"}, "46": {"fulltext": "28 FOOD FOR THE SICK\\nregenerating or building up of this important blood\\nelement so the red meats are essential. Care must\\nbe taken that too strong demands are not made on the\\ndigestive tract.\\nIn the more aggravated type of fever, where the\\npatient s system is completely depleted, no solid foods\\nshould be given.\\nKoumiss, malted milk, plain milk, cream in small\\nquantities, minute doses of stimulant with some\\nliquid nourishment.\\nAfter First Few Days to a Week\\nPeptonized meat jellies, etc. Should diarrhea show\\nitself, these foods must be discontinued, as they are\\ncausing irritation of the tract.\\nGenerally, chicken (white meat), tender beef (rare),\\nand sweetbreads may be given after a period of two\\nweeks, all other things being favorable later this may\\nbe added to until the normal has been reached.\\nOBESITY.\\nThe patient must avoid starches; as far as is\\npossible, sugars should be eliminated from the diet\\naltogether; other fat-forming foods must be taken\\nonly in very small quantities. A certain amount of\\nfat with food is necessary.\\nEbstein, Dujardin-Beaumetz, and S. Weir Mitchell\\nsuggest a scheme of meals which I will give here\\nBreakfast {Ebstein).\\nOne cup of black tea.\\nTwo ounces buttered toast.", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0046.jp2"}, "47": {"fulltext": "AND HOW TO PREPARE IT. 29\\nDinner (at noon).\\nShinbone soup.\\nFour to six ounces of well-boiled or roasted fat\\nmeat with gravy.\\nPeas, beans, cabbage, in moderation.\\nSalads, fresh fruits, or dried fruits with sugar.\\nModerate amount of black tea and light wine.\\nSuppkr.\\nOne cup of black tea.\\nOne egg or fish (may substitute ham or other fac\\nmeat).\\nOne ounce of well-buttered bread.\\nA little cheese and fresh fruit.\\nBreakfast (Duj ardin-Beaumetz).\\nBread crust, three fourths of an ounce.\\nCold meat, one and a half ounces.\\nOne cup weak tea, without sugar.\\nLuncheon.\\nBread, one and a half ounces.\\nMeat, three ounces, or two eggs.\\nFresh vegetables, three ounces.\\nSalads, cheese, one half ounce.\\nFruit to taste.\\nDinner (in the evening, no soup).\\nSimilar to lunch, plus bread one and three-fourths\\nounces, meat three ounces.", "height": "4512", "width": "2884", "jp2-path": "foodforsickhowto00fren_0047.jp2"}, "48": {"fulltext": "30 FOOD FOR THE SICK\\nS. Weir Mitchell.\\nMilk, eight ounces, and one. egg every three hours\\n(when awake), for twenty days no other food or drink\\nthen gradually enlarge dietary. The following should\\nbe adhered to strictly if results are expected. Active\\nand passive muscular exercise must be indulged in\\nfrequently.\\nMAY TAKE\\nSoups. (Best none at all.) Very little chicken\\nbroth, oyster soup, clam broth, thin beef tea.\\nFish. All kinds except salmon and bluefish.\\nAnchovies or red herring in salt varieties, only as a\\nrelish.\\nMeats. Once a day only. Plain meats of any\\nkind except pork, rejecting fat and skin.\\nEggs. Boiled and poached.\\nFarinaceous. A limited amount of dry toast,\\ngluten biscuit, beaten biscuit, zwieback, vienna rolls,\\nsoup sticks, crusts, graham gems, hoecakes.\\nVegetables. (Fresh) Asparagus, celery, cresses,\\ncauliflower, greens, spinach, lettuce, white cabbage,\\ntomatoes, raddish, very little if any potatoes, salad,\\nolives.\\nDessert. Grapes, oranges, cherries, apples,\\npeaches, berries, acid fruits.\\nBeverages. Limited quantity of water, tea, coffee\\n(no sugar or milk), light wine diluted with Vichy.\\nMineral Waters (or their salts). Avon Springs,\\nRichfield Springs, Ozonate Lithia, Londonderry\\nLithia, Carabana, The-Zone, Carlsbad, Friedrichshall,\\nRubinat, Puellna, Hunyadi, Pluto concentrated,\\nunsweetened lemonade.", "height": "4524", "width": "2944", "jp2-path": "foodforsickhowto00fren_0048.jp2"}, "49": {"fulltext": "AND HOW TO PREPARE IT. 3 1\\nMUST AVOID\\nFats in excess, beverages in excess, thick soups,\\nsalmon, bluefish, eels, salt fish, pork, sausage, spices,\\nhominy, oatmeal, macaroni, potatoes, parsnips, tur-\\nnips, carrots, beet-root, rice, currants, puddings,\\npies, cakes, sweets, milk, sugar, malt and spirituous\\nliquors. Made dishes or pastry.\\nPOISONING BY STRONG ACIDS AND\\nALKALIES.\\nIt must be remembered that in these cases the\\nmucous membrane of the stomach is damaged, and in\\nsome cases almost destroyed. When the patient is\\nallowed food it must be of the lightest kind, at first\\nfarinaceous and jelly water; later, meat teas; egg\\nalbumen is an ideal food milk and food preparations\\nmay be added, but this must be done gradually. As\\nthe patient progresses, more substantial foods may be\\ngiven. In extreme cases rectal feeding has to be\\nresorted to.\\nPREGNANCY.\\nThe diet should be nutritious, avoiding all sweets,\\npastry, made dishes. Give foods such as form bone\\nand muscle to repair the waste going on in the mother\\nand build up the child. If the morning sickness pre-\\nsents itself, the patient should remain in bed until\\nafter a cup of cocoa, coffee, glass of milk or cup of\\nbroth has been taken and digested a biscuit may be\\ntaken with the drink. Chicken-gizzard tea is often of\\nvalue in these cases. Dry solid food like popcorn is\\noften retained when all other foods are rejected.", "height": "4504", "width": "2892", "jp2-path": "foodforsickhowto00fren_0049.jp2"}, "50": {"fulltext": "32 FOOD FOR THE SICK\\nPYEMIA AND SEPTICEMIA.\\nIn all septic conditions the diet must be as nutri-\\ntious as possible. Alcoholic stimulation must be\\nfreely induced so suggested by the various authors\\non the condition. The diet for fevers in general is\\nsuggested in the early stages, afterward the diet as in\\ntuberculosis, as the system needs building material.\\nPNEUMONIA.\\nA light diet should be given, so as not to excite\\ncoughing. You should guard against vomiting. Egg\\nalbumen, meat juices, milk, whey, may be given but\\nstarchy and sweet food must be withheld. Cold\\ndrinks of plain or aerated water may be given in large\\nquantities. When the temperature is again normal,\\nand signs of commencing disappearance of exudation\\nare apparent, the diet may be added to slowly, such as\\nscraped beef, soft cooked eggs, etc., until the normal\\nhas been reached. Stimulating drinks, as eggnog,\\nwine whey, etc., are indicated throughout the disease.\\nRICKETS.\\nA disease the result of imperfect nutrition, and\\nmust, like consumption, be treated with a generous\\ndiet of fat, muscle, and particularly bone-forming\\nfood, as eggs, cereals (whole grain), fish, etc.", "height": "4524", "width": "3008", "jp2-path": "foodforsickhowto00fren_0050.jp2"}, "51": {"fulltext": "AND HOW TO PREPARE IT. 33\\nSCARLET FEVER.\\nWhile the fever lasts the diet should be strictly\\nfluid. Milk, effervescing waters (Seltzer, Apollinaris),\\nbarley water, orange and lemon juice in Vichy.\\nPlain vanilla ice cream can be given in mild\\ncases.\\nIf fever is high, food must be given every hour.\\nIf there be severe gastric complication, some of the\\npredigested forms of milk should be used.\\nIn convalescence the diet should be controlled for\\ntwo or three weeks.\\nAt first they may have rice pudding, cornstarch,\\nfarina, crackers, sago with cream, milk toast, cream\\ntoast, beef jelly, blanc mange, wine jelly, baked\\ncustard, baked apples, stewed prunes. In resuming\\nanimal diet, it should be done gradually eggs, fish,\\nand oysters should be given before meats.\\nSCURVY (INFANTILE).\\nScurvy in infants most frequently occurs between\\nthe ages of nine and eighteen months. It is a disease\\nof malnutrition, consequently the diet is an important\\nfactor in the treatment.\\nWriters of note tell us that the chief causes for\\nscurvy are poor human or cow s milk, improperly\\nmodified good cow s milk, proprietary foods, condensed\\nand sterilized milk. A lack of cereals, raw foods,\\nn.eat, fruit juices, etc., in variety and quantity suitable\\nto the age of infant would be next in importance as a\\ncausation of this condition. The treatment is gener-", "height": "4512", "width": "2892", "jp2-path": "foodforsickhowto00fren_0051.jp2"}, "52": {"fulltext": "34 FOOD FOR THE SICK\\nally very simple. Patent and proprietary foods must\\nbe prohibited we must now supply, in absence of\\ngood mother s milk, a food properly modified, according\\nto age and state of child, to take its place.\\nDr. Jacoby in the Medical News suggested the\\nfollowing diet for a child aged eleven to fourteen\\nmonths\\nRobinson s prepared barley well cooked with water,\\nand as thick as rich milk, and the best cow s milk,\\nunsterilized or raw, in equal parts, with two teaspoon-\\nfuls of pure cream, two teaspoonfuls of lime-water,\\nand one-half teaspoonful of the best granulated sugar\\nat each feeding. The child should be fed about once\\nin two to three hours, depending upon the quantity\\nit can take and retain at each feeding. After the\\nsecond week increase the proportion of milk to two\\nthirds, and barley or oatmeal water and the rest of the\\nmixture together making one third. From the first\\ngive the juice of two medium-sized, choice, sweet\\noranges or one sweetened lemon each day in teaspoon-\\nful doses, with sugar, and as much water then and\\nbetween feedings as desired. Also give two to four\\nteaspoonfuls of beef juice twice a day, freshly pre-\\npared as follows Take a small piece of top sirloin,\\nsear it quickly first on one and then on the other side,\\nand then broil it over a bed of live coals until the juice\\nbegins to run. Then score it with a hot knife, squeeze\\nit with a hot lemon-squeezer into a hot saucer, and\\nadd a pinch of salt and serve with a hot spoon as it\\ncools down sufficiently to be fed to the baby without\\nburning the mouth.", "height": "4524", "width": "2972", "jp2-path": "foodforsickhowto00fren_0052.jp2"}, "53": {"fulltext": "AND HOW TO PREPARE IT. 35\\nSMALLPOX.\\nMilk, milk preparations, and broths of all kinds\\n(provided they do not disturb digestion) are allowed.\\nCold drinks are freely given. Barley water, etc., are\\nallowed. As the patient improves, add, with great\\ncaution, first the semi-solid foods, then the solid foods.\\nSUNSTROKES AND HEAT\\nEXHAUSTION.\\nDuring convalescence the food should be of a very\\nlight but nutritious kind. Milk and milk preparations t\\npredigested foods. Meat teas and broths. Eggs, raw\\nand lightly cooked. Meats, beef and lamb cooked rare.\\nBe guided by the condition of the patient in the\\nadding of other heavier foods.\\nTUBERCULOSIS.\\nThe tendency of this disease is to tear down tissue;\\nthen the important point to keep in mind in the\\ndietetic treatment is building up consequently nour-\\nishing foods easily digested and readily assimilated\\nmust be given. Milk, fresh meats* (cooked rare), eggs,\\noils, vegetable and animal, can not be too strongly\\nrecommended, provided the digestive apparatus will\\ntolerate them. Have patient eat as much as can pos-\\nsibly be digested, and insist on fatty and nitrogenous\\nfoods if they can be borne. Be sure and have patient\\ntake food between meals and on retiring. It would\\nbe well to have meal hours three hours apart.\\nAn exclusive meat diet has recently been suggested, since lithemic\\nindividuals ^usually meat eaters; never have tuberculosis.", "height": "4512", "width": "2880", "jp2-path": "foodforsickhowto00fren_0053.jp2"}, "54": {"fulltext": "36 FOOD FOR THE SICK\\nMAY TAKE\\nSoups* Purees of peas, beans, tomatoes, celery\\nwith meat extracts, peptonoids added. Bouillon, clam,\\nchicken and mutton broth, barley, rice, beef juice and\\ntea, oyster soup, turtle soup.\\nFish. P resh fish of all kinds, boiled or broiled,\\n(never fried), oysters or clams raw, roasted, or boiled,\\nthe soft parts only.\\nMeats. Beef raw, seasoned with herbs, underdone,\\nscraped or pounded roast mutton, lamb chops, poultry,\\ngame, bacon, ham, sweetbreads, albuminoids, beef\\njuice, liquid peptonoids. Beef and mutton should\\npredominate. Meats should be lightly cooked.\\nFarinaceous. Wheat bread, Indian meal bread\\nwith plenty of butter, malt extracts, rice, oatmeal,\\ncorn mush, farina, wheaten grits germea with cream\\nor sugar if it agrees, if not, with lemon.\\nEggs. Raw (in irritated condition of larnyx) beat\\nwith milk, whisky or sherry; lightly cooked in hot\\nwater, scrambled, or omelet lightly made.\\nVegetables. Onions, tomatoes, string beans, spin-\\nach, asparagus, lettuce, cresses, celery, greens, peas,\\nrice well cooked.\\nFats and Oils. Crisp fat bacon, eggs (yolks), but-\\nter, cream, olives, and codliver oil, pancreatin, or\\npancreatic emulsions.\\nDesserts. Tapioca and sago pudding, farina, float-\\ning island, custards, all fruits, cheese, butter-scotch.\\nFruits. Succulent, baked or stewed apples, with\\ncream.\\nBeverages. Matzoon, buttermilk, milk punch,\\nlemonade, orange water, tea, coffee, ozonized water,", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0054.jp2"}, "55": {"fulltext": "AND HOW TO PREPARE IT. 37\\ncarbonized water, oxygenated water (The-Zone), hot\\nwater, and hot Vichy water (one pint an hour before\\nmeals), ginger ale, malt preparations, milk, cream,\\nkoumiss, cocoa, chocolate.\\nMineral Waters. Alkaline, iron, and sulphur,\\nOak Orchard Springs, Richfield Springs, Lower Blue\\nLick, Green Brier, White Sulphur Springs, Red Sul-\\nphur Springs, Aix La Chapelle, Hamburg, Farnzens-\\nbad, Cheltenham, French Lick.\\nStimulants. Beer, stout, porter, claret, Burgundy,\\nlight Hungarian, Italian or Greek wines, tokay with\\ncocoa. When hectic fever is high and exhausting,\\nand pulse feeble and rapid, it is well to give, in advanced\\ncases, three to four and up (seldom higher than eight)\\nounces of whisky, brandy, or rum.\\nMUST AVOID\\nSweet wines, sherry, port, Madeira, and cham-\\npagne. The excessive use of farinaceous, sugary or\\nstarchy foods, except as specified above pork, veal,\\nhashes, salt fish, lobster, bluefish, turnips, beets,\\npotatoes, cucumbers, cabbage, parsnips, carrots, maca-\\nroni, spaghetti, arrowroot, cornstarch, hot bread and\\ncake, all fried foods made dishes, gravies, sweets, pies,\\nand pastry.\\nTYPHOID.\\nThe treatment of typhoid depends largely on good\\nnursing and careful diet. In this, like all fevers, there\\nis rapid waste which must be replaced. Understand-\\ning the pathology of the disease, you will at once see\\nthe importance of a carefully selected diet, applied in", "height": "4516", "width": "2888", "jp2-path": "foodforsickhowto00fren_0055.jp2"}, "56": {"fulltext": "38 FOOD FOR THE SICK\\nthe most strict sense. In selecting food in typhoid\\nfever, we must bear in mind the irritated and ulcer-\\nated condition of the intestine, and select such as\\nlessens the danger of mechanical irritation.\\nMilk is spoken of by many as the ideal diet in\\ntyphoid, yet milk may become an important factor in\\nthe mechanical irritation to be avoided, for upon its\\nentrance to the stomach it at once becomes almost\\nsolid, and these large firm curds are likely to become\\nas irritating to the ulcerated surface over which they\\nmust pass as starchy foods, sometimes more so.\\nButtermilk at the present time is much used as a\\ndiet in typhoid, and with much success. It contains\\nthe necessary elements of food, albumin, casein (finely\\ncoagulated), salts, water, and sugar, the fat being re-\\nmoved in the churning process. Patients who can\\nnot take fresh milk can thoroughly digest buttermilk.\\nIt is wholesome, and has great diuretic properties. It\\nshould always be taken fresh. Care must be taken\\nnot to administer it too long alone, as it can not be\\ndepended upon exclusively for a long time.\\nKeep up good stomachic digestion throughout the\\ndisease, as the thorough digestion of food before it\\nenters the intestines insures the lessened cause of fear\\nof irritation. Examine the stools frequently, and if\\nthere be curds look to your diet. The quantity to be\\ntaken must be regulated by the age and size of the\\npatient, and upon the digestive powers there is great\\ndanger of overfeeding. If the abdomen becomes hard\\nand the stools show fat and casein, you may know there\\nis something wrong in the digestive tract which neces-\\nsitates a change of food or a reduction of quantity.\\nAgain, if the patient shows good digestion, and in the", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0056.jp2"}, "57": {"fulltext": "AND HOW TO PREPARE IT. 39\\nearly stages of the fever emaciation, the quantity of\\nfood must be increased, as there is a lack in quantity\\nto supply waste going on in the tissue. Most authors\\nagree that from two and a half to three and a half\\nounces every two or three hours is the amount\\nrequired. Thompson says this estimate for uncom-\\nplicated cases is too low.\\nMilk may be given at times, treated as follows Raw,\\nboiled, diluted with plain water, lime-water, barley\\nwater, Vichy, Seltzer, Apollinaris, or it may be pan-\\ncreatinized. Gelatin and gum arabic water may be\\nadded to dilute it. To disguise the taste, coffee and\\ncocoa or a small quantity of pure fruit syrups may be\\nadded. Milk should always be boiled if diarrhea be\\npresent. Peptonized or pancreatinized milk is best\\nif there be vomiting; if vomiting presists, matzoon,\\nkefir, or koumiss may be given for a short time. The\\ndiet may be changed for a day or two at a time to\\nanimal broths, as chicken, beef, mutton, clam, etc., or\\nthe light farinaceous foods, as gruels, custards, egg-\\nnog, Mellin s or Nestle s Foods, junket, and cream.\\nEgg albumen, bread jelly, calf s foot jelly are given.\\n(See receipts for preparation of all above.)\\nDuring the period of liquid foods it is an excellent\\nplan to allow the patient to chew some good brand of\\nchewing gum it gives the muscles of mastication\\nsomething to do, and is a relief to the patient it also\\nproduces a flow of saliva.\\nIN THIRST\u00e2\u0080\u0094 Mild acidulated beverages will\\ngive relief; the juice of orange or lemon in many\\ncases will do no harm. Cool water should be given\\nin abundance, as it is necessary to wash out the waste.\\nIce in excess seems to increase thirst. Water should", "height": "4488", "width": "2896", "jp2-path": "foodforsickhowto00fren_0057.jp2"}, "58": {"fulltext": "40 FOOD FOR THE SICK\\nnot be given too near the time of feeding, on account\\nof it diluting the gastric juices.\\nALCOHOL. Hungarian wines, claret, port, sherry,\\nand Malaga may be given as stimulants along with\\nwhisky and brandy as needed they may be diluted\\nwith milk, soda, or seltzer water. If there be vomit-\\ning, dry champagne is found to give relief.\\nDuring the convalescent period a little alcohol\\nshould always be given with the food.\\nI here give a table of foods by Thompson in his\\nPractical Dietetics to be given for the first ten days\\nof convalescence\\nFirst Day. Chicken broth thickened with thor-\\noughly boiled rice, milk or cream toast, once only\\nduring the day.\\nSecond Day. Junket, mutton broth, and bread\\ncrumbs, milk toast. A piece of tender steak may be\\nchewed but not swallowed.\\nThird Day. A small scraped beef sandwich at\\nnoon. A soft cooked egg or baked custard for sup-\\nper.\\nFourth Day. The soft part of three or four oys-\\nters, meat broth thickened with beaten egg, cream\\ntoast. Rice pudding or blanc mange and whipped\\ncream or Bavarian cream.\\nFifth Day.\u00e2\u0080\u0094 Scraped beef sandwich, a tender sweet-\\nbread, bread and milk, a poached egg, calf s foot jelly.\\nSixth Day. Mush and milk, scrambled eggs,\\nchicken jelly, bread and butter.\\nSeventh Day. A small piece of tenderloin steak, or\\na little breast of boiled chicken, bread and butter,\\nboiled rice, wine jelly, sponge cake, and whipped\\ncream.", "height": "4564", "width": "3036", "jp2-path": "foodforsickhowto00fren_0058.jp2"}, "59": {"fulltext": "AND HOW TO PREPARE IT. 41\\nEighth Day. A slice of tender rare roast beef, a\\nthoroughly baked mealy potato served with butter or\\nmashed with cream. Other foods as before.\\nNinth Day. A little broiled fresh fish for break-\\nfast, beefsteak at dinner. Rice, macaroni, eggs, sago,\\nrice or milk pudding, a baked apple.\\nTe?ith Day. Mush and milk, a squab, breast of\\npartridge or roast chicken. Other foods as before.\\nThe above may be given after the fever subsides.\\nIt is well to continue milk diet until it is gradually\\nreplaced by solid food. If the fever should rise above\\nioo\u00c2\u00b0, go back to liquid diet. Sometimes there is a\\nstarvation fever if this is present, the patient will\\nbe emaciated and is in need of strengthing foods,\\nwhich should be given as rapidly as possible.\\nWHOOPING COUGH.\\nWhen paroxysms of coughing give rise to vomiting\\nthrough their severity, sometimes it will be found that\\nthis cough is irritated by taking foods not easy of\\nassimilation. In these cases it is best to give food\\noften at regular intervals and in small quantities.\\nPartially digested milk preparations, farinaceous foods\\nmalted, cream toast, egg raw and soft cooked. Stim-\\nulants, as eggnog, albumen of egg in sherry. In bad\\ncases sometimes nutrient enema is required.", "height": "4516", "width": "2904", "jp2-path": "foodforsickhowto00fren_0059.jp2"}, "60": {"fulltext": "42 FOOD FOR THE SICK\\nDIET IN NERVE DISEASES.\\n(A. W. HURTER, A. M., M. D\\nCEREBRAL APOPLEXY.\\nSoups, Liebig s Food, beef juice, panopepton, pre-\\ndigested milk are the common and most indispensable\\narticles of diet to be used, as foods of semi-solid or\\nsolid nature are absolutely contra-indicated in the low-\\nered vitality superinduced by the acute condition of\\nthis disease.\\nCHOREA.\\nHere the diet should be nutritious and easily assim-\\nilated, and contain plenty of fatty matters in the form\\nof cream and butter.\\nEPILEPSY\u00e2\u0080\u0094 GRAND MAL PETIT MAL.\\nMilk, fish, green vegetables, and suitable fruits,\\nwith a small amount of starchy stuffs, but it is incum-\\nbent upon the patient to dispense with meats as much\\nas possible, as they only serve to increase, after diges-\\ntion, the explosive states of the cortical cells in the\\nbrain.\\nGOITRE, EXOPHTHALMIC.\\nLearned authorities in this country as well as con-\\ntinental Europe have agreed upon a regimen of diet\\nconsisting of careful tonic upbuilding, easily digested\\nfood particles. Eggs, toast, whey, junket. Carlsbad\\nwater to neutralize stomach acidity. Rare beef, fish,\\nand soups head the list, avoiding all fatty and starchy\\nelements.\\nDepartment of Nervous Diseases, New York Polyclinic Hospital and\\nSchool.", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0060.jp2"}, "61": {"fulltext": "AND HOW TO PREPARE IT. 43\\nHYSTERIA.\\nIn the profound bedridden and paralytic forms of\\nhysteria the Weir-Mitchell rest cure and diet menu\\nstands pre-eminently first. This consists of keeping\\npatient in recumbent position in a good bed; the\\ndiet to be, at first, entirely of milk, four ounces every\\ntwo hours. Skimmed milk is the best; it may be\\ndiluted in the various ways, or be peptonized. After\\na week or ten days this may be added to, as a chop\\nand a cup of cocoa or coffee, with toast or biscuit at\\nmidday. As the patient recovers, the diet may be\\nincreased\\nMULTIPLE NEURITIS.\\nIn the alcoholic and fermentative forms of this well-\\nknown complaint the physician should always impress\\nupon the patient the necessity of using a bland\\nrestricted diet.\\nMELANCHOLIA AND MANIA.\\nIn all varieties of these two mental conditions\\ngreat improvement often follows upon a determined\\nplan of overfeeding by the physician, six cups of cus-\\ntards, six pints of milk, rolls of chopped meat being\\nthe daily dietary in all asylums of recognized worth.\\nNEURASTHENIA.\\nDana writes The diet of neurasthenics, accord-\\ning to the views of most American physicians, should\\nbe chiefly a nitrogenous one, and my directions are\\nthat the patient can eat meats, fish, eggs, green vege-\\ntables, and fruits.", "height": "4500", "width": "2892", "jp2-path": "foodforsickhowto00fren_0061.jp2"}, "62": {"fulltext": "44 FOOD FOR THE SICK\\nMilk can be given where it is tolerated. In some\\nlithemic patients the best results are obtained by\\nalmost entirely eliminating meat from the diet, and\\nsubstituting milk, vegetables, and fruits.\\nAs a general rule tea, coffee, tobacco, and stimulants\\nof all kinds must be avoided.\\nGood digestion is important, and as a fixed table I\\nthink none would answer the purpose in the general\\nrun of cases better than the one in gastritis.\\nNEURALGIA\u00e2\u0080\u0094 HEADACHE MIGRAINE.\\nThe auto-intoxic, gastric, hepatic, and intestinal\\nforms must be rectified by the elimination from the\\ndiet-table of, carbohydrates, jand the administration,\\non the other hand, of nitrogenous foodstuffs.\\nTRI-FACIAL NEURALGIA\u00e2\u0080\u0094 TIC DOULOUREUX.\\nMastication provokes the pains, and the food must\\nnecessarily be liquid in character.\\nTETANUS AND HYDROPHOBIA.\\nIn these affections the regular routine rectal diet\\nbecomes imperative as the disease progresses.", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0062.jp2"}, "63": {"fulltext": "AND HOW TO PREPARE IT. 45\\nAFTER SURGICAL OPERATIONS.\\nDIET AFTER ABDOMINAL SECTION.*\\nDuring the first forty -eight hours nothing whatever\\nis given the patient except water, and this is withheld\\nfor twelve hours, or until the anesthesia nausea passes\\naway.f\\nAt the beginning of the third day a purgative is\\nadministered, either a saline or one-grain doses of\\ncalomel every hour until four grains are taken. The\\naction of the bowels is aided by enemata. As soon as\\nthe bowels have been moved, the patient receives\\nfrom one to two ounces of clear chicken broth or but-\\ntermilk, as individual taste may indicate. This is\\ngiven in small quantities, gradually increased, every\\ntwo or three hours.\\nOn the fourth day semi-solid food is given, and after\\nthat day the usual diet of the house.\\nDIET IN GENERAL SURGERY.\\nAbout the same rules are applied to diet in general\\nsurgery as those in abdominal surgery, excepting that\\nthe care as to the time of first giving of food after\\noperation need not be so closely followed.\\nDr. Vancet suggests buttermilk as the ideal food\\negg albumin, broth, meat jellies, etc., to follow until\\nregular diet has been resumed.\\n\u00e2\u0099\u00a6Prepared by Lewis S. McMurtry, A. M., M.D., Professor of Gynecology\\nand Abdominal Surgery in Hospital College of Medicine, Louisville, Ky.\\nt If the patient craves water soon after the operation the mouth may\\nbe Sponged out. When water is allowed it must be in very small quanti-\\nties at nrst. If thirst be very in tense, a pint of warm water maybe thrown\\ninto the rectum.\\nDr. Ap Morgan Vance, Louisville, Ky.", "height": "4496", "width": "2888", "jp2-path": "foodforsickhowto00fren_0063.jp2"}, "64": {"fulltext": "46 FOOD FOR THE SICK\\nDIET AFTER OPERATIONS ON THE FACE.\\nFor the first twelve hours after operations on face,\\nneck, in the oral cavity or throat, nothing should be\\ngiven but water, and this in very small quantities.\\nAfter this time has elapsed, liquid food may be given,\\nthe administration of same to extend over a period of\\nat least three days, or until we are positive we have\\na union firm enough not to be affected by effects of\\nmastication or deglutition continue a semi-solid food\\nfor a few days longer, when the patient may be placed\\non the regular house diet.\\nAfter operations on the eye a liquid diet should be\\ngiven for from thirty-six to forty-eight hours, this fol-\\nlowed by the regular house diet.", "height": "4556", "width": "2960", "jp2-path": "foodforsickhowto00fren_0064.jp2"}, "65": {"fulltext": "METHODS OF COOKING.\\nThe methods of cooking ordinarily used are roast-\\ning, baking, boiling, simmering, stewing, broiling,\\nfrying, and sautering.\\nRoasting Is a process by which a substance is\\ncooked by the direct heat of a fire without the inter-\\nposition of utensils, and generally in the open air.\\nThis method is seldom used at present, baking being\\nsubstituted for it.\\nBaking Is that process by which a substance is\\ncooked by heat in an oven, the temperature of which\\nshould be about 400 F. (in most articles).\\nThis of all cooking requires the greatest of care\\nand constant attention in detail. In baking meats,\\nyou should at short intervals baste the article cook-\\ning with its own dripping, which collects in the pan.\\nThis allows some of the juices to be taken up, and\\nalso prevents a hard crust from forming on the\\noutside.\\nBoiling Is the most abused of all methods of\\ncooking. To boil properly, the fire should be clear,\\nand after the boiling has commenced the vessel should\\nbe separated from the direct heat by the interposition\\nof stove covers, so that the liquid shall only have a\\nvery gentle, regular movement, with slow steam gen-", "height": "4500", "width": "2904", "jp2-path": "foodforsickhowto00fren_0065.jp2"}, "66": {"fulltext": "48 FOOD FOR THE SICK\\neration; this, of course, gives slow evaporation, con-\\nsequently the aroma is saved. Rapid boiling should\\nbe avoided.\\nSimmering Is to boil slowly. (In most cases\\nthis is the proper way to boil.)\\nStewing* Is that process by which the substance\\nis placed in a small portion of fluid and cooked by\\nslow boiling or simmering.\\nBroiling- or Grilling Is that process by which\\nthe substance is acted upon by the direct heat of the\\nfire, with only the interposition of a gridiron. To\\nbroil, the fire should be bright and entirely free from\\nsmoke.\\nIt is preferable to broil before a fire rather than\\nover it. In the former way the juices may be saved.\\nIf meat be broiled over a fire, these juices fall into\\nthe fire and ignite, giving a smoky flavor. The sub-\\nstance being broiled should be turned frequently, so\\nthat it may be cooked evenly.\\nFrying Is in the true sense boiling in fat. This\\nis the least wholesome of all kinds of cooking. To\\nfry, the temperature of the fat should be raised to\\n400 F. If a substance is fried at this temperature it\\ncan not absorb, for the moment it is dropped into the\\nfat the intense heat of same closes the pores.\\nSautering Is that process by which a substance\\nis cooked in a frying-pan or skillet with just enough\\nfat to cover the bottom of pan. The fat must be hot.", "height": "4564", "width": "2960", "jp2-path": "foodforsickhowto00fren_0066.jp2"}, "67": {"fulltext": "AND HOW TO PREPARE IT. 49\\nMEAT TEA, SOUPS, AND BROTHS.\\nIn cooking meats there are two objects which we\\nshould have constantly in view either to retain or\\nextract the juices which contain the substances that\\nare of the greatest value as food.\\nIn the preparation of soups, broths, and meat teas,\\nthe object is to extract from the meat as much of these\\nnutrient juices as is possible. If boiling or hot\\nwater is used it will coagulate the albumin on the\\nsurface of the meat, and so retain the nutrient qual-\\nities within the meat. Then you can readily see cold\\nwater should be used.\\nTake uncooked meat, remove all fat and skin, and\\nshred meat by one of the various methods; add to\\nthis bone that has been thoroughly mashed or broken\\n(the marrow within the bone contains much nutri-\\nment) now add cold water (the water should be soft)\\nand a little salt let this stand for an hour or more,\\nwhen the water will be found to have turned red and\\nthe meat gray. This then should be placed in a jar\\nwith a close-fitting lid, or be tied over firmly with\\npaper the jar is then placed in a saucepan of cold\\nwater, which should be allowed to reach the boiling\\npoint only, then keep it simmering for one hour.\\nMuch success depends upon the cooking and skim-\\nming; the latter should be done often during the\\nprocess of cooking. Never allow the contents of\\nthe jar to reach the boiling point, for this hardens\\nthe albumin and renders it indigestible. Usually one\\npound of clean lean meat to a quart of water is the\\nproportion.", "height": "4512", "width": "2896", "jp2-path": "foodforsickhowto00fren_0067.jp2"}, "68": {"fulltext": "50 FOOD FOR THE SICK\\nThe preceding is the ideal way to prepare meat teas.\\nFor soups and broths go through the same routine,\\nallowing them to cook six to eight hours instead of one.\\nA little sugar added to water renders it soft.\\nIt is preferable to prepare your own meat teas\\nrather than to depend on the various extracts on the\\nmarket.\\nOyster Tea. (Mary Boland.) Select eight fresh\\noysters, chop them fine in a chopping tray, then turn\\nthem into a saucepan with a cup of cold water; now\\nset on fire and let come to boiling point then simmer\\nfor five minutes strain and season to taste. Serve\\nhot with pieces of toast or crackers.\\nOyster Juice (raw) and Milk. To a glass of\\nmilk add three tablespoonfuls of oyster juice. Season\\nto taste.\\nClam Juice (raw) and Milk. Prepare as oyster\\njuice.\\nClam Water. Thoroughly scrub the shells of,\\nsay, one and a half dozen clams. Put them in a cov-\\nered kettle, and cook with three or four tablespoon-\\nfuls of water until the shells open. Remove and\\nstrain liquor through cheese cloth doubled. Season\\nand serve hot.\\nClam Broth. Wash thoroughly six large clams\\nin shell put in kettle with one cup water bring to\\nboil and keep there one minute; the shells open, the\\nwater takes up the proper quantity of juice, and the\\nbroth is ready to pour off* and serve hot.", "height": "4564", "width": "2960", "jp2-path": "foodforsickhowto00fren_0068.jp2"}, "69": {"fulltext": "AND HOW TO PREPARE IT. 5 1\\nMutton Tea. One and a half pounds lean mutton,\\none pint cold water, one-half ounce pearl barley, a little\\nsalt. Wash and pick barley thoroughly shred meat\\nvery finely. Put both into an enameled stewpan with\\ncold water let simmer for three hours, very slowly,\\nremoving all scum as it rises. Strain through a wire\\nsieve, rubbing through a little of the barley season\\nto taste. Be guarded in this by what is allowed. If\\ntea is allowed to get cold, the fat can be easily removed.\\nShould you wish to use it hot, remove fat with kitchen\\npaper.\\nMutton Broth. Two pounds of neck of mutton,\\none quart of cold water, one ounce pearl barley, one\\nturnip, one carrot, one onion, a sprig or two of parsley,\\npepper and salt to taste. Cut the mutton in small\\npieces; put into an enameled stewpan, add cold\\nwater and salt; carefully remove scum after it has\\ncome to a boil. Have vegetables cut into small\\npieces add them to the broth with the barley, which\\nhas first been washed and picked. Simmer gently for\\ntwo hours, skimming frequently. It should then be\\nstrained and seasoned. It is better to let it get cold\\nand remove fat, heating it again when needed. The\\nparsley may be put in whole or chopped up, according\\nto taste of cook.\\nMutton Tea with Egg.\u00e2\u0080\u0094 This is a very palatable\\nand highly nutritious dish, and can be prepared by\\nbeating one egg thoroughly and adding about one\\nfourth of a pint of the mutton tea. The tea should be\\nmade hot before adding. Serve hot.", "height": "4512", "width": "2888", "jp2-path": "foodforsickhowto00fren_0069.jp2"}, "70": {"fulltext": "52 FOOD FOR THE SICK\\nVeal Tea. This is not as nutritious as beef or\\nmutton tea, but it is a change which is sometimes\\nhelpful. You proceed as in mutton tea, but, instead\\nof adding barley, you should add, ten minutes before\\nserving, a teaspoonful of arrowroot which has been\\nmixed into a smooth paste with a little cold water.\\nBeef Juice. Broil piece of steak slightly; extract\\nthe juice from same by pressing it in a lemon strainer\\nor meat press; dilute juice extracted with water.\\nSeason to taste.\\nBeef Tea (raw). Four ounces lean steak, two\\ntablespoonfuls cold water. Shred beef finely let it\\nstand few minutes, say twenty, in the water, stirring\\nfrequently. Strain and serve.\\nBeef Essence.\u00e2\u0080\u0094 (Yeo.) Cut lean beef into small\\npieces, place them in a wide-mouth bottle securely\\ncorked, then allow to stand for several hours in a\\nvessel of boiling water. This may be given in tea-\\nspoonful doses to infants who can not take milk.\\nBeef Tea. One-half pound steak, one-half pint cold\\nwater, a pinch of salt. Remove skin and fat from\\nmeat, and shred it very finely put the shredded meat\\ninto a jar containing salt and water, and let it stand\\nabout two hours. Now cover jar closely and place it\\nin a saucepan of cold w 7 ater. L,et water come slowly\\nto boiling point and simmer slowly for an hour or\\nmore; strain through a coarse strainer, so as not to\\nlose the small particles floating in tea. Remove all fat\\nby skimming.", "height": "4552", "width": "2968", "jp2-path": "foodforsickhowto00fren_0070.jp2"}, "71": {"fulltext": "AND HOW TO PREPARE IT. 53\\nChrysties Beef Tea. Macerate for one hour one\\npound of finely chopped lean beef in one pint of\\nwater containing fifteen grains of sodium chloride\\nand five drops of dilute hydrochloric acid at ioo\u00c2\u00b0 F.\\nFilter through cheese cloth, and wash the residue\\nwith half a pint of fresh water. The filtrate is trans-\\nparent, has not an unpleasant taste, and contains con-\\nsiderable amount of albuminoids. A child of two\\nyears may take two to three ounces daily.\\nBeef Tea and Barley. One-half pint of cold\\nwater, one and a half ounces barley (pearl), pinch of\\nsalt. Wash barley thoroughly, put in cold water with\\nsalt simmer slowly for three or four hours, removing\\nall floating particles or scum. Strain through a wire\\nsieve, rubbing a little of the barley through. Now\\nadd one-half pint beef tea, put on stove, let it come\\nto boil. Remove all grease. Season and serve.\\nBeef Tea with Acid. One and a half pounds beef\\n(round) cut in small pieces, same quantity of ice,\\nbroken small. Let stand in deep vessel twelve\\nhours. Strain thoroughly and forcibly through coarse\\ntowel. Boil quickly ten minutes in porcelain vessel.\\nLet cool. Add half teaspoonful of acid (or acid phos-\\nphate) to the pint.\\nBeef Tea with Oatmeal. (Anderson.) Two table-\\nspoonfuls of oatmeal and two of cold water; mix\\nthoroughly add a pint of good beef tea which has\\njust been brought to the boiling point. Boil together\\nfor five minutes, stirring well all the time. Strain\\nand serve. Very nutritious.", "height": "4512", "width": "2960", "jp2-path": "foodforsickhowto00fren_0071.jp2"}, "72": {"fulltext": "54 FOOD FOR THE SICK\\nBeef Tea Custard. One egg, one-fourth pint beef\\ntea, a pinch of salt. Beat egg thoroughly add to it\\nwhile beating the beef tea and salt. Pour into a but-\\ntered egg cup steam very slowly for fifteen minutes.\\nThis makes a palatable and nutritious preparation.\\nMutton Tea Custard. Prepare in same w r ay you\\nwould beef tea custard.\\nMeat Extract Ice (according to V. Ziemssen).\\nOne kilogramme (about 2)4 lbs.) of fresh beef is\\ncut into pieces the size of a hand, and is wrapped\\nin coarse linen, then put into a press and slowly\\npressed catch juice in a porcelain dish. This is\\nmixed with 250 grams of sugar and 20 grams of fresh\\nlemon juice (this should be omitted if to be used in\\ndyspepsia), and .20 gram cognac, extract of vanilla, in\\nwhich has been w r ell stirred the yolk of three eggs.\\nThe whole is placed in a freezer.\\nBottled Bouillon, (Uffelmann.) Three hundred\\ngrams of fresh meat lean are cut into small blocks,\\nand without any addition is put into a clean wide-\\nmouth bottle. This is closed and placed in a vessel\\nof warm w r ater, slowly heated, and the water should\\nbe allowed to boil for a half hour. Remove bottle and\\ndraw off contents without straining.\\nMutton and Cliicken Brotli. Osier. Mince a\\npound of either chicken or mutton, freed from fat put\\ninto a pint of cold water, and let stand in a cold jar on\\nice for two or three hours. Then cook three hours\\nover a slow fire, strain, cool, skim off fat, season.\\nServe hot or cold.", "height": "4552", "width": "3008", "jp2-path": "foodforsickhowto00fren_0072.jp2"}, "73": {"fulltext": "AND HOW TO PREPARE IT. 55\\nChicken Broth. (Bartholomew.) Skin and chop\\nup small a small chicken or half a large fowl boil it\\nbones and all, with a blade of mace, a sprig of parsley,\\none tablespoonful of rice, and a crust of bread, in a\\nquart of water, for an hour, skimming: it from time to\\ntime. Strain through coarse colander.\\nCalf s Foot Broth. One calf s foot, one quart milk,\\none pint cold water, one teaspoonful sugar, small quan-\\ntity of salt. Prepare calf s foot by thoroughly w T ashing\\nand splitting. Put it into an enameled pan with milk,\\nwater, sugar, and salt. Stew slowly for five hours.\\nStrain through a sieve when cold, remove fat. When\\nheated for use, season to suit lemon juice can be\\nadded. It may be served as a sweet with sugar and\\nlemon.\\nFish Soup. One fish medium size, one pint cold\\nwater, one small potato, one ounce butter, two leeks,\\none gill milk, one teaspoonful corn flour, one-kalf tea-\\nspoonful salt, pepper to taste. Remove scales and\\nthoroughly wash fish. Cut into pieces and put into\\ngranite saucepan with cold water and salt. Let this\\ncome to boil and skim. Slice potato and leeks par-\\nboil them. Boil up once, skim well, and cover with\\nlid let soup simmer slowly for one hour. The fish\\nshould now be put through a sieve, removing all skin\\nand bones now return to pan. Mix the cornflour with\\nmilk and add to pan. Stir until it comes to a boil.\\nAdd lemon juice or parsley to suit taste. Serve hot.\\nSweethread Soup. (Hemmeter. Sweetbread is\\nsoaked in cold water for one hour water during this\\ntime is often renewed then it is boiled in slightly", "height": "4508", "width": "2920", "jp2-path": "foodforsickhowto00fren_0073.jp2"}, "74": {"fulltext": "5 6 FOOD FOR THE SICK\\nsalted beef tea or salt water for one hour, to which\\nmay be added one teaspoonful of claret for improving\\nthe flavor. After it is cooked completely soft, it is\\ntaken out of the beef tea and freed from the skins,\\nblood-vessels, etc. Now it can be cut in pieces the\\nsize of a walnut, which one lays on the soup plate\\nand then pours over the beef tea, or the sweetbread\\ncan be forced through a fine sieve. If the last be re-\\nsorted to, the beef tea is poured over the mass, and the\\nwhole is again placed on the fire until it boils, after\\nwhich the soup may be served. The latter is rather\\nrecommended in cases of dyspepsia.\\nBrain Soup. Hemmeter. A calf s brain is\\nallowed to lie in water for one hour to draw out the\\nblood contained in it then the water is poured off,\\nthe brain is once more thoroughly washed, and cooked\\nin weakly salted beef tea or salt water, with one tea-\\nspoonful of julienne, for one hour. Then immedi-\\nately force it through ^a fine sieve, dilute the mush\\nwith beef tea, and cook again. In serving, the yolk\\nof an egg may be added.\\nNourishing Soup. (Ringer.) Stew two ounces\\nof best sago well washed in a pint of water until\\nquite tender and very thick then mix it with half\\nof good boiling cream and the yolks of two fresh eggs.\\nBlend the whole carefully with one quart of the\\nessence of beef. The beef essence must be heated\\nseparately, and mixed while both mixtures are hot,\\nA little may be heated at a time to serve.\\nEgg Soup. One yolk of egg, one pint water, one-\\nhalf ounce butter, two lumps of sugar. Beat yolk of", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0074.jp2"}, "75": {"fulltext": "AND HOW TO PREPARE IT. $7\\negg in the pint of water. Put in an enameled pan\\nwith butter and sugar. Keep beating until it boils\\nand has a thick froth. Serve hot. It may be served\\ncold.\\nVeal Cream. One pound lean veal, one quart cold\\nwater, four pepper corns, one-fourth pound pearl bar-\\nley, salt to taste. Cut veal in small pieces, wash and\\npick barley. Put into stewpan enamel) with cold\\nwater. Cover tightly and let simmer until quantity\\nhas been reduced to one pint. Rub through a wire\\nsieve return it to stewpan to heat salt to taste and\\nserve. It should be then thickness of thick cream.\\nMeat Puree Soup. (According to Hedwig Hehl.)\\nTwenty drams of grated roll are cooked for one\\nquarter of an hour with three eighths of a liter of\\nbouillon. Stewed chicken meat is pounded fine, passed\\nthrough a hair sieve, and 25 grams of it are stirred\\ntogether with one teaspoonful of cream, or one tea-\\nspoonful of meat peptone several spoonfuls of soup\\nare added and beaten with the entire mass, and served\\nwithout further cooking.\\nCream Soup. Take one quart of good stock (mut-\\nton or veal), cut one onion into quarters, slice three\\npotatoes very thin, and put them into the stock with\\na small piece of mace boil gently for one hour then\\nstrain out onions and mace the potatoes should by\\nthis time have dissolved in the stock. Add one pint\\nof milk, mixed with a very little cornflour, and make\\nit about as thick as cream. A little butter improves\\nit. This soup may be made with milk instead of\\nstock, if a little cream is used.", "height": "4508", "width": "2912", "jp2-path": "foodforsickhowto00fren_0075.jp2"}, "76": {"fulltext": "58 FOOD FOR THE SICK\\nSoup Containing- Meat. (According to Prof. M.\\nRosenthal.) Scraped raw beef is chopped fine, forced\\nthrough a sieve the mass, soft as butter, is thoroughly\\nmixed with the yolk of an egg, and mixed in minute\\nparticles to a greater or less degree with boiling soup.\\nMeat Cure. Procure slice of steak from top of\\nround fresh meat without fat cut meat into strips,\\nremoving all fat, gristle, etc., with knife. Put meat\\nthrough mincer at least twice. The pulp must then\\nbe well beaten up in roomy saucepan with cold water\\nor skimmed beef tea to consistency of cream. The\\nright proportion is one teaspoonful of liquid to eight\\nof pulp; add black pepper and salt to taste stir mince\\nbriskly with wooden spoon the whole time it is cook-\\ning over slow fire, or on cool part of covered range,\\ntill hot through and through and the red color disap-\\npears. This requires about one-half hour. When\\ndone it should be a soft, smooth, stiff puree of the\\nconsistency of a thick paste. Serve hot. Add for\\nfirst few meals the softly poached white of an egg.\\nApple Soup. Two cups of apple, two cups of\\nwater, twoteaspoonfuls of cornstarch, one and one-half\\ntablespoon fuls of sugar, one saltspoonful of cinnamon,\\nand a bit of salt. Stew the apple in the water until it\\nis very soft then mix together into a smooth paste the\\ncornstarch, sugar, salt, and cinnamon with a little cold\\nwater; pour this into the apple and boil for five min-\\nutes strain it and keep hot until ready to serve. May\\nserve with hot buttered sippets.\\nCorn Soup. Cut the corn from twelve ears. Boil\\nthe cobs in two quarts of water until the sweetness is", "height": "4524", "width": "3036", "jp2-path": "foodforsickhowto00fren_0076.jp2"}, "77": {"fulltext": "AND HOW TO PREPARE IT. 59\\nextracted; remove them and put in the corn, which\\nshould be boiled about forty minutes. Then add one\\nquart of milk, two pounded crackers, butter size of\\nan egg, pepper and salt to taste. L,et it come to a boil\\nagain take from the fire and strain.\\nTomato Soup.\u00e2\u0080\u0094 Boil together for ten minutes a\\nquart of tomatoes and a pint of water, a little onion,\\na bay leaf, and half a teaspoonful of celery seed. Rub\\ntogether a tablespoonful and a half of butter and three\\nof flour add the mixture to the soup, stir until boil-\\ning add a teaspoonful of salt, a dash of pepper strain,\\nre-heat and serve.\\nCream of Pea Soup. (The Trained Nurse.) One\\ncan of marrowfat peas, cold water, two teaspoonfuls of\\nsugar, one pint milk, one slice onion, two table-\\nspoonfuls flour, two tablespoonfuls butter, one tea-\\nspoonful salt, a few grains of pepper. Remove peas\\nfrom can and drain. Fill can with cold water, and\\nadd the water to the peas with the sugar. Cook until\\nthe peas are soft, and rub through a sieve. Scald\\nthe milk along with the onion remove the onion, add\\nmilk to the peas, and bind with the butter and flour\\ncooked together. Salt and pepper to be added with\\nthe flour. Serve with crisp crackers.\\nPuree of Split Peas. One quart of split peas, three\\nquarts of water, four or five pieces of celery, two pounds\\nof salt pork, one large carrot, scraped, two onions,\\npepper. Wash peas, throwing out all which float on top\\nof water allow them to soak over night, then wash\\nthoroughly again and drain put them into a large stew-\\npan with three quarts of water, adding the celery,", "height": "4516", "width": "2904", "jp2-path": "foodforsickhowto00fren_0077.jp2"}, "78": {"fulltext": "60 FOOD FOR THE SICK\\ncarrot, onion, and pork. Let all boil very gently,\\nstirring frequently; when the peas become tender,\\nremove pork and rub soup through a hair sieve then\\nput the puree into a clean vessel, let it come to a boil,\\nstirring it occasionally and seasoning it to taste. Cut\\nthe pork into small squares and add to the puree\\nwhen they are heated through, serve.\\nPuree of Green Peas.\u00e2\u0080\u0094 Put a quart of fresh shelled\\nyoung peas into sufficient boiling water to cover them,\\nadding a little salt and a lump of sugar. Let them\\nboil until quite soft, drain them, and press through a\\nhair sieve. Now put pulp into a stewpan with three\\nounces of butter, and season to taste stir whole over\\na fire until hot, and serve at once.\\nPuree of Fresh Beans. Treat as you would green\\npeas until after you have obtained the pulp. To this\\nadd a little good gravy, butter, and season to taste;\\nstir over the fire until hot, and serve.\\nPuree of White Beans. Soak one quart of white\\nbeans over night and drain off water and put them\\nwith six ounces of ham into a stewpan, adding a\\nbunch of parsley, one onion stuck with four or five\\ncloves, and one carrot pour over this two quarts of\\n(cold) water, and let come to a boil very slowly skim.\\nNow add two ounces of butter, cover and allow to\\nsimmer very gently for two hours remove meat and\\nall vegetables but the beans; press the remaining\\nthrough a hair sieve. Put the pulp obtained into a\\nclean pan, and thin with stock to the desired consist-\\nency. Boil again and skim, adding two ounces more\\nof butter season to taste. Serve hot.", "height": "4524", "width": "2976", "jp2-path": "foodforsickhowto00fren_0078.jp2"}, "79": {"fulltext": "AND HOW TO PREPARE IT. 6l\\nBeer Soup. Take a slice of bread one inch in\\nthickness, fry in butter to a rich brown. Pour over it\\na pint of dark beer, stir thoroughly; salt and pepper\\nto taste. It may be served with or without being\\nstrained, according to the case.\\nMEAT JELLIES.\\nBeef Tea Jelly.\u00e2\u0080\u0094 Half pound steak, half pint cold\\nwater, one teaspoonful isinglass or gelatine, a little salt.\\nPrepare same as beef tea, except add the isinglass or\\ngelatine to mixture. When done, strain into molds.\\nWhen cold it is ready to serve season to taste. This\\nis a fine food where hot beef tea can not be taken.\\nMeat Jelly. (Hipp.) Good beef, free from fat and\\nbones, is cooked on the water-bath with a little water\\nfor sixteen hours, until it congeals into a jelly.\\nSeason, cool, serve.\\nChicken Jelly. (Adams.) Clean a fowl that is\\nabout one year old, remove skin and fat chop fine,\\nbones and all, in a pan with two quarts of water, heat\\nslowly, skim thoroughly, simmer five or six hours, add\\nsalt, mace, or parsley to taste. Cool.\\nBeef Jelly. Fresh vegetables boiled with quan-\\ntity of water. Beef is boiled with this and cooled\\nseason to taste, pour into cups, and freeze.\\nCalf s Foot Cream Jelly. Two hind feet of calf,\\nthree quarts of water, one pint cream, two table-\\nspoonfuls of brandy, sugar. Allow the feet to simmer\\nin the water until thoroughly done; drain off liquid,", "height": "4512", "width": "2908", "jp2-path": "foodforsickhowto00fren_0079.jp2"}, "80": {"fulltext": "62 FOOD FOR THE SICK\\nand, when it is cold, remove all fat. Add to this the\\ncream, sugar, and, if so desired, ratafia may be used.\\nBoil thoroughly for five minutes, stirring all the time.\\nStrain and add brandy. Stir occasionally, and, when\\nnearly cold, pour into moulds.\\nJelly. (Wiels, for dyspeptics.) Take off skin and\\nmeat from a calf s foot, mash the bones, and put on\\nthe stove with some cold water until it is heated to\\nfoaming, when all refuse will be separated. After\\nrinsing off the scum with cold water, put the bones\\nwith one fourth of a kilogramme (about one-half\\npound) of beef, or one half of an old hen, and one and\\none quarter liters (about one-half pint) of water, five\\ngrammes of salt, and boil slowly for four or five hours;\\npour the jelly thus formed through a fine sieve, and\\nplace over night in the cellar. Next morning take off\\nthe layer of fat, and to clarify the cold jelly add one\\negg with the mashed shell, and mix with steady\\nbeating and stirring. Then subject the whole to con-\\nstant heating to a temperature of not over 167 F. (or\\nelse the white of the egg will curdle.)\\nIf the jelly begins to show grains, cover and let\\ncool until the egg becomes flaky and separates itself;\\nhereupon strain a few more times until it is perfectly\\nclear, add five grams extract of meat, and pour jelly\\ninto moulds and let cool again. An addition of gravy\\nfrom roast is very palatable. It must be mixed in\\nwhile the mass is still warm and liquid. The dish is\\nvery palatable with cold fowl. It does not keep well\\nin summer, and had, therefore, best be put on ice.\\nMeat Preparations. Mosquera s Beef Meal, Mos-\\nquera s Beef Jelly, Benger s Peptonized Beef Jelly,", "height": "4564", "width": "3024", "jp2-path": "foodforsickhowto00fren_0080.jp2"}, "81": {"fulltext": "AND HOW TO PREPARE IT. 63\\nDaily s Fluid Meat, Somatose (powder preparation\\nbeef) All these foods have their places in the invalid s\\ndietary, and are valuable adjuncts. They are some-\\ntimes mixed with breads, spread on bread, and\\nseasoned to taste, added to gruels, milk, and milk\\npreparations, eggs, raw and cooked, soups of all kinds,\\nchocolate, cocoa, etc.\\nFISH AND OYSTERS.\\nFish is a valuable article of food, being easily\\ndigested and nourishing if properly cleansed and\\ncooked, and if it be in season. There are seasons of\\nthe year when fish is unfit for food. This, as a rule,\\ncan be detected at once by the semi-transparency and\\nwant of firmness of flesh. For the sake of clearness\\nwe will divide fish into two classes the white and oily.\\nIn the white kind the oil is contained chiefly in the\\nliver. This would naturally make the white kinds\\nmore easily digested. To supply the lack of carbon-\\naceous matters lacking in the white fish, it is neces-\\nsary to serve with them some starchy food, that the\\nproper portion of heat-givers should be added to the\\nflesh-formers they contain. The principal white fish\\nare Whiting, flounder, turbot, sole, plaice, cod, etc.\\nThe principal oily fish are: Salmon, mackerel, her-\\nrings, shad, etc. The texture of the flesh of the oily\\nfish is coarse, dry, tough, and woolly, and the oils and\\nfats are found throughout the flesh these combined\\nmake the flesh indigestible.\\nSalted Fish. The white variety contains but little\\nnutriment, as a large portion is extracted in the cur-\\ning process. This also hardens the fiber, and what", "height": "4488", "width": "2900", "jp2-path": "foodforsickhowto00fren_0081.jp2"}, "82": {"fulltext": "64 FOOD FOR THE SICK\\nlittle nourishment remains is extracted in the soak-\\ning process always used before cooking. It is differ-\\nent in the fat or oily fish, as the fats are not removed.\\nShell Fish. To this class belong oysters,* clams,\\nlobsters, crabs, etc. These are all very hard to digest,\\nexcept oysters when eaten raw. The authorities\\nsuggest steaming or baking as the ideal mode of cook-\\ning fish, for by these modes all the nutritive proper-\\nties are retained. In boiling fish only enough water\\nto create a steam should be used (this, yo-u see, is vir-\\ntually steaming), for the flavor is lost if a quantity of\\nwater is used.\\nBoiled Fish, Most authors in writing on this sub-\\nject suggest the use of hot or boiling water. This is\\nwell in all varieties but salmon. The experienced\\ncook says that cold water should be used in this case,\\nas the skin of salmon is cracked by hot water. This\\nmakes but little difference, as it only spoils the appear-\\nance. As I have before said, little water must be\\nused. The fins of fish contain a gelatinous substance,\\nand should be added to the water. The water fish is\\nboiled in makes a desirable sauce when properly sea.\\nsoned, and this retains any nutriment that may have\\nescaped. A small quantity of lemon-juice added to\\nthe boiling fish is said to keep it white and firm. In\\nboiling fish there can be no set time. The best trial\\nis when the flesh leaves the bones it is done.\\nFrying Fish. This is almost an art, for a well-\\nfried fish is never greasy. The fish should always\\nNever serve oysters with any strong alcoholic drink, as it has a\\ntendency to harden the oyster. Beer, ale, or stout rather aid in the\\ndigestion of the oyster. In feeding delicate stomachs, the hard part of\\nthe oyster should always be removed.", "height": "4568", "width": "3012", "jp2-path": "foodforsickhowto00fren_0082.jp2"}, "83": {"fulltext": "AND HOW TO PREPARE IT. 6$\\nbe coated with cracker or bread crumbs and egg, or\\nsometimes a batter is used. I would suggest the first\\nnamed. This method prevents the fats from soaking\\ninto the fish. The fish after being washed should be\\nthoroughly dried; then apply cracker-dust. A deep\\nvessel should be used, and enough fat to cover fish.\\nThis prevents risk of breaking coating of cracker-\\ndust in turning. The fat must be almost boiling.\\nThe test for the proper heat is to throw a piece of\\nbread into the grease if it browns at once, the fat is\\nready.\\nSteaming and Baking- Fish. We will consider\\nthis in the receipts.\\nFish Toast. Take potted fish, spread on thinly-\\ncut slices of bread from which the crust has been\\nremoved. Put in hot oven and brown.\\nPotted Fish. One medium-sized fish, two ounces\\nof butter; nutmeg, mace, anchovy, cayenne, and salt\\nto taste. Remove all skin and bones, rub with salt\\nsteam for fifteen minutes rub up in a mortar with\\none ounce of the butter, put seasoning in; now\\npress into moulds, melt rest of butter and pour over.\\nFish Sandwiches. Take potted fish and spread\\non buttered bread. The crust should have been\\nremoved from the bread.\\nFish Cream.\u00e2\u0080\u0094 Six ounces of raw fish, four eggs, one\\nslice of bread, one teacupful of cream, salt and pepper.\\nRemove all skin and bones pound fish in a mortar.\\nHave slice of bread one inch thick soak it in boiling\\nwater. Put bread in a piece of muslin and wring out", "height": "4496", "width": "2908", "jp2-path": "foodforsickhowto00fren_0083.jp2"}, "84": {"fulltext": "66 FOOD FOR THE SICK\\nas dry as possible add this to the fish, with cup of\\ncream; season. Have the whites of four eggs beaten\\nstiffly add them last. Pour into moulds, cover and\\nsteam for half an hour. A sauce should be made\\nfrom the yolks of eggs and water in which the fins of\\nfish have been boiled and butter. Serve with this.\\nInvalid Fish. One small sole (filleted), yolks of\\ntwo eggs, half gill of cold water, pepper and salt to\\ntaste. Simmer fish in water until tender; remove\\nfish to hot dish. Stir the yolks into the hot liquor and\\nplace over the fire until it thickens. Pour over the\\nfish and serve.\\nFish Custard. Half pound of cold fish, two eggs,\\nhalf pint of milk, one ounce of butter, salt and pepper\\nto taste. Parsley chopped may be added. Beat eggs\\nwell; add to them the milk. Have fish broken in\\npieces of moderate size; salt and pepper. Butter your\\nmoulds fill the moulds three fourths full of fish. Fill\\n.up with custard. Parsley may now be sprinkled over\\nthis. Cover and steam until set. Serve hot.\\nFish Pudding. Three tablespoonfuls cold boiled\\nfish, one fourth pint of milk, two eggs, pepper and\\nsalt to taste. All skin and bones should be carefully\\nremoved. The fish should then be broken in very\\nsmall pieces. Season to taste. Now beat eggs well;\\nadd the milk and fish thoroughly beaten. Steam in\\nbuttered mould for half an hour.\\nFish Pudding and Toast. Prepare same way as\\nfor fish pudding, allowing it to cook but five minutes.\\nServe on squares of toast. Nutmeg, mace, or anchovy\\nsauce may be added.", "height": "4524", "width": "3028", "jp2-path": "foodforsickhowto00fren_0084.jp2"}, "85": {"fulltext": "AND HOW TO PREPARE IT. 6j\\nBroiled Smelts.\u00e2\u0080\u0094 Split down the backs and clean\\nremove backbone. Rub each fish with a little olive\\noil (pure), sprinkle with salt and pepper. Broil on a\\ndouble broiler for two or three minutes on each side.\\nPeptonized Oysters. Mince six large or twelve\\nsmall oysters; add to them, in their own liquor, five\\ngrains of extract of pancreas with fifteen grains of\\nbicarbonate of soda (or one Fairchild peptonizing-\\ntube). The mixture is then brought to blood-heat,\\nand maintained, with occasional stirring, at that tem-\\nperature thirty minutes, when one pint of milk is\\nadded, and the temperature kept up ten to twenty\\nminutes. Finally the mass is brought to boiling\\npoint, strained, and served. Gelatine may be added,\\nand the mixture served cold as a jelly. Cooked to-\\nmato, onion, celery, or other flavoring suited to indi-\\nvidual taste may be added at beginning of the artificial\\ndigestion.\\nOysters a la Blanche. Six oysters, fine bread-\\ncrumbs, lemon, cayenne, a little butter. Remove the\\nhards place them in a flat dish sprinkle with cayenne\\npepper and a little lemon peel grated strain a little of\\nliquor of the oysters over them and cover with fine\\nbread or cracker crumbs. Add a little butter and put\\nin oven to brown. When crumbs are brown, the dish\\nis ready to be served.\\nCurled Oysters. Cook oysters in their juice for\\nabout five minutes, adding one-half teaspoonful of\\nsalt to a pint of oysters. Drain, dash on a little pep-\\nper, and season with butter. Serve on toast that has\\nbeen dipped in scalded milk and seasoned with salt\\nand butter.", "height": "4496", "width": "2972", "jp2-path": "foodforsickhowto00fren_0085.jp2"}, "86": {"fulltext": "68 FOOD FOR THE SICK\\nBroiled Oysters. As many oysters as wished\\nthe} should be select. Wash, drain, and dry between\\ntowels. Dip each oyster in melted butter or olive oil\\nseasoned with pepper cracker-dust may be added.\\nPlace on a fine wire broiler, previously buttered, and\\nbroil over a clear fire until juice flows, turning.\\nOysters and Toast. Broiled oysters may be served\\non toast, dry or creamed.\\nMEATS, POULTRY, Etc.\\nThe value of meat as a food varies with age and\\nkind of animal. The fat of meats is the force-pro-\\nducing, heat-giving principle; fat is necessary to the\\neconomy of man, but in many instances must be\\nrestricted on account of impairment of the digestive\\nfunctions. Lean meat contains larger proportions of\\nflesh-forming material, more saline or mineral matter,\\nthan fat meats. There is more nourishment in roasted\\nmeat than boiled, as can readily be seen, as the water\\nwould naturally extract a certain amount of the nu-\\ntrient juices. Beef is the most highly nourishing and\\nstrengthening of animal food. Wether Mutton is\\nmore digestible; this makes it a desirable invalid\\nfood, especially to those with weak digestive organs.\\nLamb is a light, wholesome food, but is more watery\\nthan mutton, consequently not so nutritious. Veal\\ncontains little fat, is less nutritious than beef or\\nmutton, and much harder to digest the deficiency in\\nfats may be made up by their addition. Pork con-\\ntains a great proportion of fats, more than beef or\\nmutton it is most difficult of all meats to digest the", "height": "4524", "width": "2976", "jp2-path": "foodforsickhowto00fren_0086.jp2"}, "87": {"fulltext": "AND HOW TO PREPARE IT. 69\\ncompactness of the muscular fibers is a great factor\\nin this. Pickled Pork is more easily digested than\\nfresh. Bacon is considered hard to digest by some,\\nbut my experience has taught me that if it is broiled\\ncrisp that it shatters when touched that it is per-\\nfectly digestible. Tripe is very nutritious and easily\\ndigested, but such organs as heart, liver, and kidney\\nare very hard to digest, owing to the dense connective\\ntissue of which they are made up. One author writes\\nthat kidney and liver should be well cooked, as there\\nis danger of tuberculosis being transmitted, as tuber-\\nculosis in lower animals is generally found in those\\norgans especially is this so of the sheep.\\nSweetbreads is the easiest of all portions of the\\nanimal to digest, and this forms an important article\\nof diet in all diet-lists in all conditions.\\nFowls. Pheasant, partridge, turkey, pigeon, etc.,\\nare easily digested and very nourishing the white\\nmeat more easily digested, and dark more nutritious.\\nThe muscular structure of the flesh of ducks and\\ngeese makes them harder to digest.\\nRabbit is a nice food, but should be served with\\nsome fat to supply the deficiency.\\nRoasting- or Baking Meat. In baking meat, have\\nthe oven very hot, and keep up heat for ten minutes,\\nthen the temperature may be lowered. The intense\\nheat at first seals up the pores by coagulating the\\nalbumin on the surface of the meat. If the high\\ntemperature of the first ten minutes was continued\\nthroughout the cooking it would render the meat\\ntough and indigestible this is why the temperature is\\nlowered so that it will cook slowly. If you dredge", "height": "4500", "width": "2984", "jp2-path": "foodforsickhowto00fren_0087.jp2"}, "88": {"fulltext": "yO FOOD FOR THE SICK\\nflour over the leanest part, this will help to retain the\\njuices. Time allowed for cooking beef and mutton\\nis fifteen minutes to the pound, and some suggest\\nfifteen to twenty minutes over. Pork, veal, and lamb,\\ntwenty minutes to pound, and the same over that\\ntime.\\nBoiling 1 Meats. Never wash meat before cooking,\\nas water extracts a certain amount of the nutrient\\nmaterial. In boiling meats for table use, hot water\\nmust be used, the object being to retain the juices by\\nsealing the pores with heat after the meat has boiled\\nabout seven minutes, take off scum that has arisen,\\nand then add a cup of cold water this is to reduce\\nthe heat; the vessel should be removed to a cooler\\npart of stove, and then allowed to cook slowly or\\nsimmer; 170 Fahr. is about the proper tempera-\\nture. Time allowed is about twenty minutes to\\nevery pound, and from fifteen to twenty minutes\\nover. It is better to tie the meat rather than skewer\\nit. In cooking salt meats always use cold water,\\nas it extracts the excess of salt with it. Ham should\\nbe cooked from twenty to thirty minutes to the\\npound.\\nBroiling or Grilling- Meats. Requires a bright\\nfire and a hot gridiron frequent turning insures a\\nbetter flavor. Never use a fork in turning, as it\\nallows juices to escape through fork holes. Never\\nsalt meat before broiling, as the salt extracts the\\njuices from the meats.\\nStewing Meats. Place the meat in a small portion\\nof water, cooking over a slow fire.", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0088.jp2"}, "89": {"fulltext": "AND HOW TO PREPARE IT. *J\\\\\\nCarving 1 Meats. There is an art in carving meats\\nlittle attention seems to be paid to this. If you\\nwould have a tender, easily digested piece of meat,\\nalways cut across the grain of the meat; in carving\\nham, roasts, etc., make your cuts very thin.\\nStewed Kidney. Take fresh kidneys, split them\\nin half, trimming off all sinews and fat from the\\ninside; cut into small pieces; cover with cold water\\nand bring to the boiling point. Drain water away,\\nand repeat operation three times. (Never let the\\nwater boil, for this would make the kidney hard.)\\nPut into a small saucepan a tablespoon ful of butter\\nwhen it is brown, add a tablespoonful of flour, and\\nas it thickens add a pint of water, stock, or cream.\\nStir constantly, and season with Worcestershire sauce,\\na tablespoonful, or herb. Salt and pepper. Now put\\nin kidney. Keep stirring until meat is thoroughly\\nheated. Serve on toast.\\nBroiled Sweetbreads. Parboil the sweetbreads,\\ncut in halves lengthwise, roll in flour or cracker meal.\\nBroil over a clear fire until brown. Season to taste,\\nand add a piece of butter. Garnish with parsley.\\nBroiled Chops, Lamb or Mutton. Cut two pieces\\nof buttered paper the shape of chop, leaving an inch\\nmargin all around; after trimming chop, place be-\\ntween buttered paper, crimping edges of paper together\\nso as to enclose chop put on and broil. Season and\\nserve chop after removing paper.\\nCalf s Brains Stewed. One set calf s brains, one\\nounce butter, one gill of stock or water, one dessert-\\nspoonful flour, two tablespoonfuls cream, onion, pars-", "height": "4472", "width": "2992", "jp2-path": "foodforsickhowto00fren_0089.jp2"}, "90": {"fulltext": "72 FOOD FOR THE SICK\\nley, lemon juice, salt and pepper. Prepare brains cut\\ninto four pieces put into granite pan with stock and\\nparsley, which must be boiling. Simmer gently for\\none hour. Take out brains, strain stock, add butter\\nand flour thoroughly mixed; boil for five minutes,\\nstirring all the time. Now add brains with lemon,\\nsalt, and pepper; let simmer for five minutes; now\\nadd cream. Serve with sauce poured over them.\\nPigeon Stew with Milk. One young pigeon, one\\ncupful of milk, one cupful of stock (white preferred),\\na few oysters season to taste. Prepare bird in usual\\nmanner. Truss it, and put it into saucepan (granite)\\nwith the stock, milk, and seasoning. Let this simmer\\nfor half an hour. Strain off the liquor, putting bird\\non a dish; thicken liquor and add oysters; cook a\\nfew minutes and serve over the bird.\\nStew for Invalids. One-half pound of steak, one\\ntablespoonful vinegar, pepper and salt, onion if cared\\nfor. Trim the meat of most of the fat dip into the\\nvinegar, seeing that both sides are thoroughly covered.\\nSlice onion if it is to be used. Put all in a jar and\\ncover closely put this in a saucepan of cold water,\\nand simmer for two hours. Serve to suit taste.\\nStewed Mushrooms with Toasted Bacon. One-\\nhalf pound of mushrooms, four thin slices bacon, one\\ngill stock, four thin slices toast, one-half ounce butter,\\nsalt and pepper. Prepare the mushrooms by stewing\\nthem very slowly in stock with butter, pepper, and\\nsalt, say about twenty minutes. Toast the bacon,\\nplace a piece on each piece of toast put mushrooms\\non each, and pour over all the gravy.", "height": "4560", "width": "2960", "jp2-path": "foodforsickhowto00fren_0090.jp2"}, "91": {"fulltext": "AND HOW TO PREPARE IT. 73\\nBrain Cutlets. One set of brains, cracker crumbs,\\nsalt and pepper, lard. Prepare brains by soaking in\\nsalt and water skin and thoroughly clean. Drain in\\ncolander. Roll in egg and cracker crumbs, and fry to\\nlight brown in plenty of lard (boiling). Drain off\\ngrease, and serve with tomato sauce.\\nBaked Sweetbreads. Three lambs sweetbreads,\\none egg f two ounces of butter, bread crumbs. Pre-\\npare sweetbreads by trimming and soaking them in\\ncold water for about two hours then put them in boil-\\ning water, or, better, soup stock, and let them simmer\\ngently for half an hour. Drain perfectly dry roll in\\negg and crumbs, place in pan, cover with melted but-\\nter, bake for an hour in a moderately hot oven they\\nshould be frequently basted. Serve garnished with\\nlemon and parsley.\\nBeefsteak in Oil. (Hemmeter.) From a well-\\nhung fillet a piece as thick as a thumb is cut, all skin\\nand fat removed, the same well pounded and salted.\\nThen spread on both sides the finest olive oil, cover\\nup well, and allow it to remain thus two hours. There-\\nafter put into a pan and fry without any other grease\\ntill it browns on both sides; the time necessary for\\nfrying varies from five to ten minutes, according to\\ndegree one wishes it done on inside.\\nMinced Meats (all kinds). Remove all skin and\\nfat from a quarter of a pound of raw meat this\\nshould be minced finely add a little salt and pepper if\\nallowed. Put this in a jar and cover closely stand this\\nin a saucepan of hot water. The water must be kepi\\nsimmering for two hours. Serve on squares of toast\\nNote. Good when patient has difficulty with mastication.", "height": "4504", "width": "2960", "jp2-path": "foodforsickhowto00fren_0091.jp2"}, "92": {"fulltext": "74 FOOD FOR THE SICK\\nHamburger Steak. Mix one pound of finely\\nground beef with two ounces minced suet, one table-\\nspoonful finely chopped onion, one egg, one teaspoon-\\nful salt, a quarter teaspoonful pepper; form this into\\nfour flat cakes, and roll them in grated bread crumbs.\\nHeat half teaspoonful butter in frying-pan put in the\\nsteaks fry from three to four minutes on each side\\nlay them on a hot plate fry the remaining the same\\nway add half teaspoonful flour to the gravy, half a\\ncup of water, and a pinch of salt. Cook until smooth;\\nstrain the sauce over the steaks and serve.\\nHani and Toast with Poached Eggs. Arrange\\nsome small slices of buttered toast on a hot dish put\\na thin slice of broiled ham on each piece of toast put\\na poached egg on the ham, and pour two tablespoon-\\nfuls cream sauce over the egg and serve. In place of\\ntoasted bread, muffins may be taken.\\nHam Mousiline. Chop and pound fine four\\nounces of ham, add four ounces fine chopped chicken\\nmeat from the breast; then press it through a sieve, add\\nthe yolks of four eggs, season with half teaspoonful\\nof paprika, add last half pint thick whipped cream,\\nmeasured before whipping; set this preparation for\\none hour on ice butter six small mousiline forms\\nand sprinkle them with fine chopped ham set the\\nmould ten minutes in cracked ice set the form in a\\npan with a little water, cover with buttered paper, and\\npla ce them in a medium hot oven to bake till they are\\nfirm to the touch. Serve with cream or deviled sauce.\\nCorned Beef Hash on Toast with Poached\\nEggs. Toast some thin slices of bread to a fine", "height": "4524", "width": "2972", "jp2-path": "foodforsickhowto00fren_0092.jp2"}, "93": {"fulltext": "AND HOW TO PREPARB IT. 75\\ngolden color; see that the toast is soft inside, then\\nbutter it, and cover one side of each piece with a\\nthick layer of hash. Arrange them nicely on a hot\\ndish, and set in a warm place. Place a large, deep\\nfrying-pan with boiling water over the fire, add half\\ntablespoonful vinegar and half teaspoonful salt when\\nit boils, crack an egg, hold it close over the pan,\\nand let it drop into the water continue until the\\ndesired quantity is in the pan, taking care not to put\\nin too many at a time, then draw the pan to side of\\nstove, where it stops boiling. As soon as the white\\nis firm, take the eggs with a skimmer carefully from\\nthe water, and place one on each piece of toast.\\nAnother way is to fry some breakfast bacon light-\\nbrown, and put one slice of bacon on each side of the\\npoached egg.\\nSmoked Beef Omelet. Beat six eggs with an\\negg-beater four minutes, add a pinch of white pepper\\nhave ready two tablespoonfuls finely chopped chipped\\nbeef. Melt one tablespoonful butter in a medium-\\nsized frying-pan, add the beef, stir two minutes, then\\nadd the eggs, stir well for few minutes, then let it rest\\na minute, or until the omelet is light-brown on the\\nunder side, then fold the omelet so the sides meet in\\nthe center, let it rest a minute, then turn it over on a\\nhot dish.\\nFrizzled Beef. Put half pound of chipped beef\\nin a saucepan, add half cupful boiling water and one\\nounce butter, place the saucepan over the fire, cover\\nand let boil three minutes, or just long enough to heat\\nthe beef, then serve.", "height": "4512", "width": "2948", "jp2-path": "foodforsickhowto00fren_0093.jp2"}, "94": {"fulltext": "y6 FOOD FOR THE SICK\\nSmoked Beef with Cream Sauce, Take one-\\nhalt pound chipped beef, put the beef in a saucepan,\\ncover with boiling water, let it cook two minutes,\\nthen drain and chop fine melt one large tablespoon-\\nful butter, add one tablespoonful flour, stir and cook\\ntwo minutes, add three-quarters pint boiling milk\\nand a little pepper, cook and stir to a creamy sauce\\nadd the beef, stir and cook two minutes longer, then\\npour over six slices of buttered toast.\\nFARINACEOUS FOODS, Etc.\\nRice, macaroni, vermicelli, maize, hominy, oatmeal,\\ntapioca, etc., form part of this class of foods. We will\\ntake rice as the typical starchy food and discuss it.\\nRice is almost a pure starch, and alone is of but\\nlittle value as a food; by the addition of milk, eggs, or\\nfat it becomes valuable indeed as a food; the same can\\nbe said of almost all farinaceous foods, A point to\\nwatch is how these foods are digested in invalids and\\nchildren. The saliva should act on every grain of\\nstarch, so all starchy foods should be thoroughly mas-\\nticated or mixed with saliva.\\nBoiled Rice. Rice is generally spoiled in boiling,\\nbeing reduced by this process to a gelatinous mass.\\nTo cook it properly, a considerable amount of water\\nshould be used for boiling it partially done, then drain\\noff all the water that may readily separate from it.\\nThe moisture that may then adhere to the rice is,\\nin further cooking, either evaporated or absorbed by\\nthe rice in swelling. The amount of time usually\\nrequired to cook rice is thirty minutes.", "height": "4524", "width": "2968", "jp2-path": "foodforsickhowto00fren_0094.jp2"}, "95": {"fulltext": "AND HOW TO PREPARE IT. 77\\nTake One-half pound rice.\\nTwo quarts boiling water.\\nTwo teaspoonfuls salt.\\nThe rice should be carefully picked and washed\\nclean, using, say, two cold waters; it should now be\\ndrained and added to the boiling water, adding salt.\\nCover it and boil steadily for fifteen minutes the water\\nshould then be drained off, and the vessel containing\\nit should be covered tight and placed into another\\nvessel of boiling water, and cook it this way for ten\\nminutes longer. Now remove cover and allow it to\\nsteam five minutes longer.\\nIf this method is followed, you will have beautiful\\nresults and a food unequaled.\\nGluten Porridge. Is made by stirring the gluten\\ninto boiling water until thick enough, and then\\nkeeping up the boiling process for fifteen minutes.\\nA little salt and butter are added at the close to\\nimprove the flavor, and it may be eaten with milk or\\ncream.\\nOatmeal Mush. One-half cup coarse oatmeal, two\\ncups of boiling water, one-half teaspoonful of salt.\\nAdd salt and oatmeal to boiling water. Cook in a\\ndouble boiler three or four hours. Serve with sugar\\nand cream.\\nHominy Mush.\u00e2\u0080\u0094 The Trained Nurse.) One-half\\ncup of hominy (fine), one pint of boiling water, one-\\nhalf teaspoonful of salt. Add salt and hominy to\\nboiling water, cooking one hour in a double boiler.\\nIt is sometimes necessary to add more water.", "height": "4500", "width": "2952", "jp2-path": "foodforsickhowto00fren_0095.jp2"}, "96": {"fulltext": "78 FOOD FOR THE SICK\\nRye Meal Mush. One-half cup rye meal, one and\\na quarter cups of boiling water, one-half cup of cold\\nwater, one-half teaspoon of salt. Mix the meal, salt,\\nand cold water. Add to the boiling water and boil\\nfive minutes. Cook in double boiler one hour. Serve\\nwith maple syrup.\\nRice Cream. (Food, Jan. 1894.) Two tablespoon-\\nfuls of rice, two cups of milk, one saltspoon of salt,\\ntwo tablespoonfuls of sugar, two eggs. Cleanse rice\\nby washing it several times in cold water cook in a\\ndouble boiler with milk until grains mash. Three\\nhours will generally be required to do this. Should\\nthe milk evaporate, restore the amount lost. When\\nrice is perfectly soft, press it through a coarse soup\\nstrainer into a saucepan, and return it to the fire, and\\nwhile it is heating beat eggs, sugar, and salt together\\nuntil very light. When rice boils, pour the eggs in\\nslowly, stirring lightly with a spoon for three or four\\nminutes, or until it coagulates and whole is a thick,\\nsoft pudding then remove from the fire and pour\\ninto a dish. By omitting the yolks and using only\\nwhites of eggs, a delicate cream is obtained.\\nImperial Rice. (The Trained Nurse.) In a\\ndouble boiler put one quarter of a cupful of washed\\nrice, one quarter of a teaspoonful of salt, one inch of\\nstick cinnamon, and one pint of milk. Cover and\\ncook slowly until the milk is absorbed. Remove the\\ncinnamon, add one scant teaspoonful of granulated\\ngelatine soaked in cold water until soft. Set aside\\nuntil mixture is chilled and begins to thicken, then\\nadd one quarter of a cupful of powdered sugar, one", "height": "4560", "width": "2960", "jp2-path": "foodforsickhowto00fren_0096.jp2"}, "97": {"fulltext": "AND HOW TO PREPARE IT. 79\\nteaspoonful of vanilla, one-half cupful of candied fruit\\ncut fine, and one cup of whipped cream. Turn into\\nwetted moulds and serve very cold.\\nRice Pudding. One and a half tablespoonfuls\\nof rice, two tablespoonfuls sugar, a few grains of salt,\\na little of the grated rind of a lemon, one-fourth cup\\nof milk. Mix. Pour in a buttered bowl and bake in\\na very slow oven for one and one-quarter hours.\\n3Ialt (ground) and Rice Pudding. (Yeo.) Stir\\nan ounce of ground malt into a pint of boiling milk,\\nstrain through a sieve, and add the milk to two ounces\\nof well-soaked rice. Mix well, and stand for ten\\nminutes in a warm place, then bake for an hour.\\nBaked Flour Porridge. Take one pint flour and\\npack tightly in small muslin bag throw into boiling\\nwater and boil five or six hours cut off the outer\\nsodden portion, grate the hard core fine; blend thor-\\noughly with a little milk, and stir into boiling milk\\nto the desired thickness.\\nTapioca Cream. (Emma Jefferson in The Trained\\nNurse.) Three teaspoonfuls of pearl tapioca. Soak\\nover night in cold water enough to cover it. In the\\nmorning add the tapioca to one quart of milk. Heat\\nboiling hot, and stir in the well-beaten yolks of three\\neggs and two thirds of a cup of sugar; stir until it\\nbegins to thicken. Pour into a pudding dish and frost\\nwith the whites of three eggs and three tablespoonfuls\\nof sugar. Brown lightly in oven. Flavor w T ith lemon\\nor vanilla.", "height": "4512", "width": "2952", "jp2-path": "foodforsickhowto00fren_0097.jp2"}, "98": {"fulltext": "80 FOOD FOR THE SICK\\nTapioca Cream. One half teacupful tapioCa, one-\\nhalf teaspoonful vanilla, one pint milk, one-half pint\\ncream, sugar to sweeten. Boil tapioca in the milk\\nuntil done. Flavor with vanilla and sweeten to taste.\\nWhen this is cold, whip the cream, and stir both until\\nthoroughly mixed.\\nMacaroni with Cream. Break macaroni in inch\\npieces until you have one half a cup. Cook in salted\\nwater until tender. Drain and pour over it one quart\\nof cold water. Reheat in a double boiler with one\\nthird of a cup of cream. Season with salt.\\nCereal with Fruit. (The Trained Nurse.)\\nThree-quarters cup wheat germ, one-half cup of cold\\nwater, one and a quarter teaspoonfuls of salt, two and\\na half cups of boiling water, one-half pound of dates\\n(stoned and cut in quarters). Mix the wheat germ,\\nsalt, and cold water. Add to the boiling water and\\ncook in double boiler thirty minutes. Stir in the\\ndates. Wheatlet or wheatena may be used instead\\nof wheat germ.\\nBREAD-MAKING.*\\nThe making of good bread is one of the most\\ndifficult processes known in cookery, and demands\\nthe knowledge of a scientist, combined with the skill\\nof the trained cook. The perfect loaf, a pleasure\\nalike to eye and taste, can only be achieved through a\\nthorough study of the materials entering into its\\ncomposition, and the reason for such a combination,\\nJane K. Clemmens in Good Housekeeping.", "height": "4560", "width": "3012", "jp2-path": "foodforsickhowto00fren_0098.jp2"}, "99": {"fulltext": "AND HOW TO PREPARE IT. 8 1\\nand there must be also the knowledge gained from\\npractical work, for in bread-making, as in every thing\\nelse, the old adage holds good, that practice makes\\nperfect.\\nThe best flour for bread-making is made from the\\nhard wheats. These wheats contain a large propor-\\ntion of gluten, which gives to the flour a yellow\\ntinge and a gritty feeling. Gluten is a nourisher of\\nthe blood and muscles, so flour containing it must be\\nmore healthful than the purely starchy flours indeed,\\nso high an authority on foods as Mrs. E. H. Richards,\\nof the Massachusetts Institute of Technology, says,\\nthat the bread made from fine flour, which is most\\ntempting to the eyes and palate, may after all be the\\none best adapted to the needs and conditions of\\nthe human system. Gluten also possesses the quality\\nof making a tough, elastic dough, a most important\\nconsideration when the dough is to be expanded by a\\ngas, as in bread-making. A given quantity of flour,\\ncontaining much gluten, will swell more on being\\nmoistened than do the other kinds hence, although\\nthe first cost of the best bread flour may be a little\\nmore, it is most economical in the end.\\nThe yeast in bread-making not only should but\\nmust be of the purest and best to insure success.\\nVague ideas exist in the minds of many as to what\\nyeast is. It is a microscopic plant of the lowest order,\\nand several varieties are known to scientists. Some\\nof these are improved by careful cultivation, and\\nthese pure yeast cultures, sold as compressed yeast,\\nwhen fresh and good are the best. Yeast, being a\\nplant, is subject to the same laws of growth as other\\nplants. Extreme cold and heat are alike fatal to it,", "height": "4508", "width": "2960", "jp2-path": "foodforsickhowto00fren_0099.jp2"}, "100": {"fulltext": "82 FOOD FOR THE SICK\\nwhich explains the fact that when bread dough is\\nmixed with too hot a liquid, or becomes frozen, it\\nceases to rise.\\nThe most wonderful step in bread-making is the\\nplanting of the yeast in warm dough and the power\\nwhich the yeast has in its growing to raise the mass,\\nwhich it does in the following manner The flour\\ncontains starch the yeast in growing changes a por-\\ntion of this starch to dextrine, a kind of sugar, and,\\ncontinuing its work, the sugar is further changed to\\nalcohol and carbon dioxide, a gas which puffs up the\\ndough. This is alcoholic fermentation, and is the same\\nprocess as that which makes all fermented liquors.\\nIf the process is stopped at this time, either by stirring\\nthe dough or by baking, the bread remains sweet,\\nbut, allowed to continue its course unchecked, after a\\ntime acetic fermentation begins, and sour bread is the\\nresult. The earnest learner will soon be able to detect\\nthe difference between the fragrant, pleasant odor of\\nbread dough just right and the pungent, sour smell\\nresulting from too long rising.\\nAs to the wetting to be used in bread-making, each\\nmust be guided somewhat by circumstances. The\\nmost nutritious is made from all milk, and some, on\\naccount of expense, must use water alone however,\\nthe preference in most cases is given to half milk and\\nhalf water. With many of these a small amount of\\nshortening seems to be a necessity, although its use is\\ncondemned by some teachers of domestic science.\\nBy its use the natural toughness of the dough is over-\\ncome and its nutritious quality increased. If all\\nwater is used the bread will require more shortening,\\nbut even then let it be something besides an inferior", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0100.jp2"}, "101": {"fulltext": "AND HOW TO PREPARE IT. 83\\nquality of lard. A very small amount of sugar adds\\nto the good quality of the bread, and supplies the loss\\nof the natural sugar of the wheat.\\nIn successful bread-making the liquid used should\\nbe at a temperature of 8o\u00c2\u00b0 F., and lower even than this\\nin extremely warm weather. Flour enough should\\nbe used to make a dough that does not spread but\\nkeeps its shape, and the more the dough is beaten the\\nbetter will be the result. Instead of covering with a\\ncloth, as most people are apt to do, use a closely-fitting\\ncover, that no crust may form over the top during the\\nprocess of rising, which must be accomplished in a\\nroom whose temperature at first is 70 F. and gradually\\nfalls to 6o\u00c2\u00b0 F., or even lower. Do not, if it can be\\navoided, put the bread to rise standing with one side\\nexposed to the heat from the range. With the tem-\\nperatures indicated, the bread should rise perfectly on\\nthe kitchen table. After the yeast has done its work,\\nthe dough occupies more than twice the space that it\\ndid in the beginning, and if it can not be attended to\\nat once, cut it through with a knife, thus forcing it to\\ndo the same work over again but when it has risen\\nthe second time, have no further delay in kneading.\\nKneading is a process not easily described. By it\\nthe dough is made tender and fine grained. The proc-\\ness is best learned by observation of some one skilled\\nin the art, and by practice. The dough should be of\\nsuch consistency that the merest dusting of the board\\nand hands with flour will suffice. Too much flour\\nadded at this stage would make the finished loaf\\nhard and dry. Divide the kneading loaf into halves,\\nmake each into a round shape, and put close together\\ninto a pan which would measure about nine inches", "height": "4500", "width": "2968", "jp2-path": "foodforsickhowto00fren_0101.jp2"}, "102": {"fulltext": "84 FOOD FOR THE SICK\\nin length, three inches in depth, and five in width at\\nthe base and a little broader at the top. Cover this\\ntime with a towel, and let rise again until double its\\nbulk, and if possible away from the range, as by so\\ndoing the bread will be finer grained, then bake at\\nonce. Baking kills the yeast germs and fixes the air-\\ncells which are formed in the rising; it also dissipates\\nthe alcohol and carbon dioxide. Owing to the large\\namount of water contained in the dough, the tempera-\\nture of the inside of the loaf does not rise above 212\\nF. but the outside, from the greater heat of the oven,\\nsoon browns, or, in other words, the starch is changed\\nto dextrine. The same change is seen in bread prop-\\nerly toasted. In the process of digestion all starches\\nmust be similarly changed, so the importance of thor-\\nough baking is apparent.\\nThe fire should be sufficient to last through the\\nentire baking, and the oven should be hot enough\\nat first to puff the dough and partially brown it within\\nfifteen minutes. Turn the loaves while in the oven\\nseveral times, that they may rise evenly, and when\\nwell browned much decrease the heat, cover with\\nthick brown paper, and bake forty-five minutes then\\nremove from the pans and cool uncovered as quickly\\nas possible. If a soft crust is desired, rub the loaves\\nwhile hot with a little butter folded in a piece of clean\\ncloth.\\nBread is commonly made with yeast, because that\\nraised with prepared powders does not keep well it\\nvery soon becomes hard and dry, though sweet and\\nwhite when perfectly fresh. Daily baking becomes an\\nirksome and endless task to the housewife, though no\\ndoubt she would rather do it than follow the example", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0102.jp2"}, "103": {"fulltext": "AND HOW TO PREPARE IT. 85\\nset in German and Swiss farmhouses, where baking\\nday comes but once in three weeks. The home\\nbread-maker who prefers her own yeast has an extra\\nchance for success, with very little extra trouble, and\\nthen she need only bake once or twice a week. Bread\\nis best kept in an earthen jar with a close cover,\\nwhich should be washed, scalded, and dried in the open\\nair twice a week. The following recipes have been\\nwell tested, and if carefully followed good bread will\\nbe the result\\nYeast. Boil six medium-sized potatoes and mash\\nthem very fine. While the potatoes are boiling, tie\\none teacupful of fresh, lightly-broken hops in a little\\nbag and let boil for half an hour in two quarts of boil-\\ning water. Mix one pint of sifted flour, one teacup-\\nful of sugar, and one tablespoonful of salt together\\nwell in a large bowl, and pour on the boiling hop-\\nwater, stirring constantly. Thin the mashed potatoes\\nby adding sufficient of the liquid mixture to make it\\nof a consistency to pour into the bow 7 l, holding back\\nthe bulk; strain it through a sieve; when cold, add\\none cupful of baker s yeast dissolved in a little warm\\nwater. When partly light, stir it down two or three\\ntimes in as many hours, and at the end of that time\\nit will be light. Keep it in glass jars well covered, or\\nbottle it.\\nOne Loaf of Bread. Boil three fourths cup of\\nmilk and melt in it one tablespoonful of lard or\\nbutter, then add three-fourths cup of water, one-half\\nteaspoonful of salt, one small tablespoonful of sugar,\\nand one-fourth cake yeast, softened in water to cover.\\nBeat and stir in gradually and thoroughly from four", "height": "4508", "width": "2972", "jp2-path": "foodforsickhowto00fren_0103.jp2"}, "104": {"fulltext": "86 FOOD FOR THE SICK\\nto five oups of sifted bread flour. If it is desired to\\nraise the dough quickly, use double the quantity of\\nyeast, and make a little thicker with flour, as rapid\\nrising thins the dough.\\nAfternoon-Tea Bread. Take one cup of milk,\\none teaspoonful each of butter and sugar, one-fourth\\nyeast cake, one saltspoonful of salt, flour, and the\\nwhite of one egg. Warm the bread bowl and spoon\\nscald the milk and allow it to cool; sift the flour.\\nButter the bowl and add the warm milk; melt the\\nbutter, and dissolve the sugar, salt, and yeast in it;\\nsift in the flour until a stiff dough is made which does\\nnot stick to the bowl. Beat well. Cut the beaten\\nwhite of the egg into the dough carefully. Cover the\\nbowl with a towel, and allow the dough to rise until\\ntwice its size. If the temperature is 70 degrees Fahr-\\nenheit, it will take an hour. Cut the dough down and\\nbeat well. Shape into a loaf, rolls, or biscuits. Allow\\nthem to rise until twice the size. Bake in a hot oven.\\nRye Bread. Take two quarts of wheat flour, two\\npounds of rye flour, a little salt, and one-fourth pint\\nof good yeast, with water enough to form into a stiff\\ndough. Let it stand in a warm place three hours,\\nthen bake three hours.\\nWhole-Wheat Bread. Scald one cupful of milk;\\nadd one cupful of water, one teaspoonful each of salt,\\nsugar, and butter. When this is lukewarm add one\\nfourth of a yeast cake, dissolved in one half of a cup-\\nful of lukewarm water, and enough whole wheat flour\\nto make a thin batter. Have this done by six o clock,\\nand set in a warm place until ten o clock. Add", "height": "4560", "width": "2960", "jp2-path": "foodforsickhowto00fren_0104.jp2"}, "105": {"fulltext": "AND HOW TO PREPARE IT. 87\\nenough flour to make a soft dough, kneading well.\\nLet it rise until morning; then stir down and pour\\ninto well-greased pans, and let it rise half an hour.\\nBake one hour in a moderate oven.\\nSalt-Rising* Bread. To one teacupful of milk add\\nenough boiling water to bring it to blood temperature.\\nAdd a little sugar and salt, one tablespoonful of\\nGraham flour or cornmeal, and two tablespoonfuls\\nof wheat flour; mix well, and set to rise by placing\\nthe bowl in warm water. Should water show on top,\\nsprinkle in a little water and stir mix as other\\nbreads. Put in pans and let stand until light. When\\nrisen enough, bake as quickly as possible, and, when\\ndone, brush the crust with butter.\\nRolls. Boil one pint of milk, and melt in one-fourth\\ncup of butter, then add one-half teaspoonful of salt and\\none tablespoonful of sugar. When cool enough, add\\none-half cake of yeast, softened in water to cover then\\nstir in gradually from four to five cups of bread flour.\\nRaise the same as bread. After being risen this dough\\ncan be shaped in a variety of ways. Folded rolls can\\nbe made by rolling the dough, after kneading, one-half\\nan inch thick, then cut into large or small rounds.\\nWith the fingers draw these rounds out to an oval\\nshape spread all over with melted butter, and then\\ndouble evenly together. Place on the pan two inches\\napart. Biscuits can be made by cutting off small\\npieces of the dough after kneading, rolling lightly in\\nthe palms of the hands until round, and then putting\\nclose together in the baking-pan. Rolls need a hotter\\noven at first than bread, and should bake from fifteen\\nto twenty minutes.", "height": "4516", "width": "2960", "jp2-path": "foodforsickhowto00fren_0105.jp2"}, "106": {"fulltext": "88 FOOD FOR THE SICK\\nGluten Bread. Less yeast is required than with\\nstarch flour, and less time in the raising process.\\nVery sour or old yeast should never be used. Take\\none quart of sweet milk or milk and water, one heap-\\ning teaspoonful of good butter, one-half cake of any\\nfresh dry hop-yeast, or one fifth of a two-cent cake of\\ncompressed yeast beaten up with a little water, and\\ntwo eggs, well beaten. Stir in gluten till a soft dough\\nis formed about the consistency of a baking-powder\\nbiscuit. Put in pans to raise, and, when light, bake in\\na hot oven.\\nGluten Griddle Cakes. For two persons beat up\\nnicely one egg, add a pint of water, a little salt, and\\nstir in gluten to make batter much thicker than wheat\\nflour griddle-cake batter is usually made. Previous to\\nadding the gluten, mix with it thoroughly a slightly\\nheaped tablespoonful of baking powder. Stir in two\\nor three ounces good butter.\\nGluten Gems. Put the batter prepared as above\\nin very hot, well-buttered gem pans, and bake without\\nburning in quick oven. It takes somewhat longer to\\nbake these than other gems.\\nGluten Cream Wafers. Stir gluten (crude or\\npurified) into sweet cream until the dough is thick\\nenough to roll out to thickness of pasteboard. A\\nlittle salt may be added if desired. Cut in any form,\\nand bake to a delicate brown.\\nHard Graham Rolls. About two thirds of a pint\\nof very cold water is added to a quart of graham flour\\n(pure) mix to a stiff* dough, then pound as for beaten", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0106.jp2"}, "107": {"fulltext": "AND HOW TO PREPARE IT. 89\\nbiscuit for a half hour or more. Roll out and cut into\\nbiscuit shapes; place them in a pan a little distance\\napart; prick with a fork. Bake in a hot oven.\\nBoston Brown Bread. One pint of milk, one\\npint of cornmeal, half pint of ryemeal or graham\\nflour, a scant half cup of New Orleans molasses, one\\nscant teaspoonful of soda, one teaspoonful of salt.\\nMix cornmeal, rye flour, and salt together thoroughly\\ndissolve soda in a little milk, then add rest of milk.\\nNow add to the flour the molasses, milk, and soda.\\nStir all this well together, keeping it free from lumps;\\npour this into a double kettle which has been pre-\\nviously buttered. Have water boiling. Boil for four\\nhours, never allowing it to cease. Now take bread\\nout, and bake it in the oven for twenty minutes.\\nBrown Bread and Cream. Take a slice of brown\\nbread, cover it with cream, and sprinkle with a little\\nsugar.\\nBread of Corn and Rice. One-half pint corn-\\nmeal, one pint of cold boiled rice, one-half pint of\\nmilk, one egg, half teaspoonful of salt, piece of butter\\nthe size of a walnut, one teaspoonful of baking\\npowder. Mix cornmeal, sugar, salt, and baking powder\\ntogether thoroughly. Pass rice through a sieve, and\\nadd to it the milk, egg, and butter (melted). Now stir\\nin the cornmeal, etc., and put in oven.\\nZwieback. Take a rusk, slice it in half-inch\\nslices, put slices in a very slow oven, and allow them\\nto remain until they attain a deep golden-brown\\ncolor. This is best done in a brick oven conse-\\nquently zwieback furnished by bakers is the best.", "height": "4504", "width": "2960", "jp2-path": "foodforsickhowto00fren_0107.jp2"}, "108": {"fulltext": "90 FOOD FOR THE SICK\\nSippets.\u00e2\u0080\u0094 Cut slices of bread thin about one inch\\nwide and three to four inches long. Put in oven and\\ntoast them carefully until they are of a golden color.\\nServe on hot plate.\\nSoup Sticks. Dissolve one-half teaspoonful of\\nsalt and one tablespoonful of sugar. Soften two\\ntablespoonfuls of butter in a half pint of hot milk.\\nMix the above ingredients, and let stand until luke-\\nwarm put in one fifth of a cake of yeast (first dissolve\\nif it is compressed), add the white of one egg well\\nbeaten, and flour enough to make dough slightly\\nsofter than for ordinary bread. Let this rise over\\nnight. Cut this in small pieces, and roll out into long\\nslender sticks, say six inches long and a half inch\\nthick. Place them in buttered pans, say two inches\\napart, and put them in a warm place for one hour to\\nrise then bake fifteen to twenty minutes. Bake in a\\nmoderately hot oven.\\nEgg Rusks. One quarter of a pound of butter, one\\npint of milk, seven eggs, three ounces of sugar, one\\ngill of yeast flour. Warm the milk and melt the but-\\nter in it break up the eggs well, and add to them the\\nsugar and yeast, adding sufficient flour to make a soft\\ndough then sprinkle a little flour over the top, cover\\nit with a cloth, and put it in a warm place to rise. As\\nsoon as the dough becomes light (which will take from\\none and a half to two hours), work it down, cover it\\nagain, and let it rise for another hour. Then work it\\ndown for the last time, and form it into round cakes\\nsize Qf an egg place these closely together in a but-\\ntered baking-tin, let them stand for ten minutes, and\\nthen put them in a quick oven. Twenty minutes will", "height": "4560", "width": "3016", "jp2-path": "foodforsickhowto00fren_0108.jp2"}, "109": {"fulltext": "AND HOW TO PREPARE IT. (J I\\nbe sufficient time to bake them. Pass a brush dipped\\nin milk over them a few minutes before removing\\nthem from the oven.\\nSponge Rusks.\u00e2\u0080\u0094 Take sponge cake; this must be\\nstale. Cut in slices about one quarter of an inch\\nthick and one inch wide put them on a gridiron, and\\nput in slow oven until pale brown and very crisp.\\nThey will keep for several days if kept in close tin.\\nDiet Bread.\u00e2\u0080\u0094 Three eggs, one ounce of sugar, one\\nteaspoonful of baking powder, one and a half ounces\\nof flour, a little grated lemon rind. Pass sugar and\\nflour through a sieve into a bowl break into this all\\nthe eggs; whisk until the mass is like cream; add\\ngrated lemon rind. You should bake this in shallow\\ntins, and they should be lined with greased paper.\\nBake about three quarters of an hour in moderate\\noven. This may be baked in flat tins, and have jam\\nspread between.\\nSoup Roll. (According to Hedwig Heyl.) Thirty\\ngrams of grated roll are toasted with ten grams\\nof butter, without coloring the latter three eighths of\\na liter of bouillon is poured over and slowly boiled\\nfor a half-hour. The yolk of an egg is beaten up\\nwith a tablespoonful of sweet or sour cream, and then\\nput into the soup, and the latter is passed through a\\nsieve upon the previously warmed plate.\\nSoup Biscuit. (Hemmeter.) Forty grams of\\nbutter are stirred for a quarter of an hour, afterward\\nmixed with two whole eggs, a little salt is added, and\\nat least forty grams of flour. In order to make", "height": "4508", "width": "2960", "jp2-path": "foodforsickhowto00fren_0109.jp2"}, "110": {"fulltext": "92 FOOD FOR THE SICK\\nthe mass rise more easily, one can add three grams\\nof baking powder (consisting of bicarbonate soda and\\ntartaric acid). A long, square sheet-iron mould is\\nrubbed with butter; the mass is put into it, and baked\\nin the oven with moderate heat for a half-hour. When\\nthe mass is cooled off, it is taken out, cut into blocks,\\nand can then be added to the various soups.\\nAleuronat Bread, (According to Dr. Huth, Aerztl,\\nCentralbl.) Mix five hundred grams of aleuronat\\nflour and one thousand three hundred grams of rye\\nflour. Mix one half of this mass with one liter of\\nwarm water, two good teaspoonfuls of salt, and one\\nhundred and eighty grams of yeast finely divided\\nin a little water set this dough, sprinkled with a little\\nflour, to rise. After the usual rise, the dough is\\nworked up with the remaining flour into loaves.\\nThese are baked in square pans rubbed with butter\\nafter letting them rise well once more, they are baked\\nfor two hours with strong heat.\\nSponge Drops. (Emma Jefferson, in the Trained\\nNurse.) Beat together three eggs and one and a half\\ncups of sugar. Add one-half cup of cold water when\\nthey are light, and two cups of flour, in which sift\\none teaspoonful of cream of tartar and one-half tea-\\nspoonful of saleratus. Flavor with lemon. Drop, in\\nteaspoonfuls, into buttered muffin-cups, and bake in\\nquick oven.\\nAlniond Cakes for Diabetes. (Seegen.) Take\\nof blanched sweet almonds one quarter of a pound;\\nbeat them as fine as possible in a stone mortar remove\\nsugar contained in the meal by putting meal into a linen", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0110.jp2"}, "111": {"fulltext": "AND HOW TO PREPARE IT. 93\\nbag and steeping it for a quarter of an hour in boiling\\nwater acidulated with vinegar mix this paste thor-\\noughly with three ounces of butter and two eggs.\\nNext add the yolks of three eggs and a little salt, and\\nstir well for some time. Whip up the whites of three\\neggs and stir in. Put the dough thus obtained into\\ngreased moulds, and dry by slow fire.\\nPeptonized 3Iilk Toast. Over two slices of toast\\npour a gill of peptonized milk (cold process) let stand\\non the hob for thirty minutes. Serve warm, or strain\\nand serve fluid portion alone. Plain light sponge-cake\\nmay be similarly digested.\\nGENERAL RULES FOR COOKING.\\nFRESH VEGETABLES.\\nSummer vegetables should, if possible, be cooked\\non same day they are gathered. In boiling them they\\nshould be put in enough boiling salt water to cover\\nthem, and boiled steadily until done should the water\\nneed replenishing, use boiling water only. The vessel\\nmust be kept covered care should be taken not to boil\\ntoo long, for this makes them watery, though they must\\nbe done. If the water has boiled a long time before\\nvegetables are put in, it loses all its gases, and the\\nmineral ingredients are deposited, leaving it flat and\\ntasteless, and the vegetables will not have bright color\\nnor fine flavor.\\nDried Peas, Beans, and Lentils. These all con-\\ntain nitrogenous substances, and are valuable as foods,", "height": "4508", "width": "2960", "jp2-path": "foodforsickhowto00fren_0111.jp2"}, "112": {"fulltext": "94 FOOD FOR THE SICK\\nThey require good cooking. The skins or shells are\\nhard to digest, and should be rejected. Dried beans,\\npeas, etc., should be soaked over night in cold water,\\nthen they should be spread out for a day to dry dur-\\ning this drying process a change takes place which\\nchanges the starch into sugar. This insures better\\ndigestion. Butter added to water while cooking is\\nsaid to soften them. If to be used as vegetables, use\\nhot water if as soup, use cold water.\\nTime-Table for Cooking Vegetables.\\nPotatoes, old, boiled, 30 minutes\\nPotatoes, new, baked, 45 minutes\\nPotatoes, new, boiled, 20 minutes\\nSweet potatoes, boiled, 45 minutes\\nSweet potatoes, baked, 60 minutes\\nSquash, boiled, 25 minutes\\nSquash, baked, 45 minutes\\nShell beans, boiled, 60 minutes\\nGreen peas, boiled, 20 to 40 minutes\\nString beans, boiled, 1 to 2 hours\\nGreen corn, 25 to 60 minutes\\nAsparagus, 15 to 30 minutes\\nSpinach, 1 to 2 hours\\nTomatoes, fresh, 1 hour\\nTomatoes, canned, 30 minutes\\nCauliflower, 1 to 2 hours\\nCabbage, to 2 hours\\nDandelions, 2 to 3 hours\\nBeet greens, 1 hour\\nOnions, 1 to 2 hours\\nBeets, 1 to 5 hours\\nTurnips, white, to 1 hour\\nTurnips, yellow, ij\u00c2\u00a3 to 2 hours\\nParsnips, 1 to 2 hours\\nCarrots, 1 to 2 hours", "height": "4560", "width": "2996", "jp2-path": "foodforsickhowto00fren_0112.jp2"}, "113": {"fulltext": "AND HOW TO PREPARE IT. 95\\nCANNED GOODS.\\nA word about the appearance of the cans If the\\nends are convexed or bulged out, do not use it, for this\\nusually means fermentation has been going on in the\\ncan but if the reverse, the ends are sunken or con-\\ncaved, you may know the contents to be wholesome.\\n(The rule of bulged ends does not apply to condensed\\nmilk.) Upon opening the can, pour the contents\\nimmediately into a glass or porcelain dish; never let\\ncontents stand in the can, as there is a chemical action\\nof air upon the tin, often causing sickness.\\nCanned Fruits, Should be placed in an open\\nglass or porcelain dish and set in the refrigerator sev-\\neral hours before they are to be served.\\nCanned Vegetables. Few cooks understand cook-\\ning these articles of diet, and in incompetent hands\\nthey prove unsatisfactory. They are usually served\\nin the brine that is in the can this should not be done,\\nand if the directions given below are followed it will\\nbe difficult to distinguish them from fresh vegetables.\\nI am speaking especially of peas, lima beans, and\\nstring beans. Pour off brine, throw it away, then\\nplace the vegetables in cold water wash well, and let\\nstand a few minutes this freshens them. Cook but\\na few minutes, and season to taste. Milk may be used\\nin cooking instead of water. A small piece of pork\\nadded to string beans adds flavor.\\nCorn. Should only be thoroughly heated, as it has\\nbeen sufficiently cooked before canning. Add butter,\\nmilk, salt, and pepper, as desired.", "height": "4508", "width": "2960", "jp2-path": "foodforsickhowto00fren_0113.jp2"}, "114": {"fulltext": "g6 FOOD FOR THE SICK\\nTomatoes. Should be cooked quickly over hot fire\\nto retain the natural flavor never let them simmer a\\nlong time.\\nAsparagus. Is best cooked in the cans; care\\nshould be taken not to break off the tips.\\nDRIED AND EVAPORATED FRUITS.\\nUnfortunately, dried fruits are usually imperfectly\\ncooked, but if they are properly prepared they make\\nan excellent food.\\nStewed Prunes. Thoroughly wash and pick over,\\nrejecting imperfect ones; put them to soak over night\\nin the water (cold) they are to be cooked in, using\\nonly enough water to cover them. Place them on the\\nfire where they can simmer only for three hours. Do\\nnot let them boil, and do not use an iron vessel to\\ncook them in. Keep them covered closely. If care-\\nfully cooked they may be served whole, which makes\\na much more appetizing appearance than when the\\nskins are broken. Prunes are usually sweet enough,\\nbut if sugar is to be added, wait until five minutes be-\\nfore taking off the fire. In other dried and evaporated\\nfruits the treatment is about the same, only they re-\\nquire but about two hours cooking add sugar same as\\nin prunes. Do not stir, as stirring breaks the fruit.\\nDried Peaches require more washing and rub-^\\nbing than any other fruit in order to free them from\\nfuzz and skin. Peaches dried with the skins on make\\nthe richest fruit. The skins, however thick, are dis-", "height": "4564", "width": "3008", "jp2-path": "foodforsickhowto00fren_0114.jp2"}, "115": {"fulltext": "AND HOW TO PREPARE IT. 97\\nsolved in cooking. During hot weather fruit while\\nsoaking should be put in the refrigerator, as it is liable\\nto sour.\\nFlavoring should be used sparingly, and extra C\\nsugar is by many thought to be the best sugar for\\ndried fruits. All cooked fruits are better served cold.\\nAll dried fruits should be treated in this manner.\\nMILK AND MILK PREPARATIONS.\\nMilk and Lime Water. To two thirds of a glass\\nof milk add one third of a glass of limewater. Serve\\nat once.\\nMilk and Seltzer. Equal parts of sterilized milk\\nand seltzer water are mixed. Serve immediately.\\nMilk and Soda Water. Made as milk and seltzer.\\n3Iilk and Vichy. Made as milk and seltzer.\\nMilk and Cinnamon Drink. (Ringer.) Boil in\\none pint of new milk sufficient cinnamon to flavor it\\npleasantly, and sweeten with w T hite sugar. This may\\nbe taken cold w 7 ith one teaspoon of brandy, and is\\nvery good in cases of diarrhea. Children may take\\nit warm without brandy.\\nRice Milk. Prepare rice by receipt suggested\\nelsewhere in this volume. Put rice in a strainer, and\\npour through it hot milk. The milk may be poured\\nthrough the rice several times. See that no bits of\\nrice are in the milk. This may be salted or sweet-\\nened and flavored.", "height": "4512", "width": "2948", "jp2-path": "foodforsickhowto00fren_0115.jp2"}, "116": {"fulltext": "98 FOOD FOR THE SICK\\nMilk Mixture in Typhoid.\u00e2\u0080\u0094 Milk (fresh) half\\npint, water half pint, white of one egg, sugar one tea-\\nspoonful, a pinch of salt. Mix thoroughly. A tea-\\nspoonful of some fruit juice (pure) may be added to\\nthis if desired.\\nAlmond Milk.\u00e2\u0080\u0094 (Hemmeter.) Thirty grains of\\nsweet almonds, two of bitter almonds, are blanched after\\nthey have laid twenty-four hours in cold water. One\\ncan scald the almonds with boiling water then they\\ncan be pressed out of the hulls after a few minutes.\\nPound almonds in a mortar, then mix with one-fourth\\nliter warm water or milk, and the mixture is allowed\\nto stand for two hours, after which it is strained\\nthrough cloth and the juice well pressed out.\\nMilk Punch. Make this by adding brandy, whisky,\\nor rum and milk in proportion of one to four or six\\nparts of milk flavor with sugar, shake until froth is\\nraised serve with grated nutmeg on top.\\nSherry or Brandy and Milk. (Ringer.) To one\\ntablespoonful of brandy or one wineglass of sherry,\\nin a bowl or cup, add powdered sugar and a very little\\nnutmeg warm a small cup of new milk and pour over\\nwine and sugar shake well and serve.\\nRum Punch. White sugar, two teaspoons; one\\negg, stirred and beaten up warm milk, large wine-\\nglass Jamaica rum, two to four teaspoons nutmeg.\\nChampagne Whey. Boil half pint milk; strain\\nthrough cheese cloth; add wineglass of champagne.\\nMilk and Egg. Best milk with salt to taste beat\\nwhite of egg till stiff; add egg to milk and stir.", "height": "4524", "width": "2968", "jp2-path": "foodforsickhowto00fren_0116.jp2"}, "117": {"fulltext": "AND HOW TO PREPARE IT. 99\\nWine Whey. (Thompson.) Milk one pint, wine\\nof pepsin one teaspoonful. Heat gently to 115 F.; let\\nstand, break the curd, strain, and add sherry to the\\nproportion of one to four or six. Drink cold.\\nTamarind Whey, (Pavy.) Stir two tablespoonfuls\\nof tamarind in a pint of milk while boiling; after it\\nis cold, strain. A refrigerant and slightly laxative\\ndrink.\\nWhite Wine Whey or Posset. (Pavy.) To a half\\npint of milk, boiling, add one wineglassful of sherry,\\nand afterward strain through a muslin cloth. Sweeten\\nto taste. A useful diuretic drink in cold and mild\\nfebrile disorders. For child, give tablespoonful every\\ntwo or three hours.\\nMilk with Suet. Half pint of milk, half ounce of\\nsuet (mutton). Shred suet very finely, add it to milk,\\nand simmer very gently for three quarters of an hour\\nstrain through muslin. Good in chest and wasting\\ndiseases.\\nCream of Tartar Whey. (Pavy.) Stir a quarter\\nof an ounce of cream of tartar into a pint of boiling\\nmilk and strain. In serving it may be rendered more\\nagreeable by the addition of sugar. Diuretic and\\nrefrigerant.\\nJunket. Take a half pint of fresh milk, heated\\nlukewarm add one teaspoonful essence of pepsin, and\\nstir just enough to mix. Pour into custard cups, let\\nstand till firmly curded serve plain or with sugar\\nand grated nutmeg. May add sherry.\\nL, tfC,", "height": "4512", "width": "2960", "jp2-path": "foodforsickhowto00fren_0117.jp2"}, "118": {"fulltext": "IOO FOOD FOR THE SICK\\nMilk Jelly.\u00e2\u0080\u0094 (Hemmeter.) Boil two liters of milk\\nfor five to ten minutes with two hundred and fifty\\ngrams of sugar. To the well-cooled mixture add,\\nwhile slowly stirring, a solution of thirty grams of\\nwhite gelatin in two hundred and fifty grams of\\nwater, and also add three wineglassfuls of good\\nRhine wine or thirty grams of cognac. After-\\nward pour the mass into a form and let cool.\\nJunket, (Anderson.) Sweeten with white sugar\\none pint of new milk. If wine is allowed, a dessert-\\nspoonful of sherry is an improvement. Heat to the\\nwarmth of new milk, pour into a shallow dish, and\\nstir in two teaspoonfuls of essence of rennet. This\\nwill form a slight curd. Grate a little nutmeg over it\\nor add a pinch of powdered cinnamon. Serve when\\nquite cold. In cold weather the milk should be\\nplaced in a warm room to set. An excellent food and\\na good substitute for milk in typhoid fever, etc.\\nEg-g* and Wine. (Ringer.) Take one egg y half\\nglass of cold water, one glass sherry, sugar, very little\\nnutmeg beat the egg into a froth with a tablespoonful\\nof cold water. Make the wine and water hot, but not\\nboiling pour on the egg, stirring all the time. Add\\nsufficient sugar to sweeten and a very little nutmeg.\\nPut into granite saucepan over slow fire, and stir one\\nway until it thickens, but do not let it boil. Serve\\nwith crisp biscuit or bits of toast.\\nWine Whey. Put two pints new milk in saucepan\\nand stir over clear fire until nearly boiling then add\\ngill (two wineglassfuls) of sherry, and simmer a quar-\\nter of an hour, skimming off curd as it rises. Add a", "height": "4560", "width": "3032", "jp2-path": "foodforsickhowto00fren_0118.jp2"}, "119": {"fulltext": "AND HOW TO PREPARE IT. 10 1\\ntablespoon more sherry, and skim again for a few min-\\nutes; strain through coarse muslin. May use two\\ntablespoons lemon juice instead of wine.\\nSterilized Milk. Put the required amount of milk\\nin clean bottles. (If for infants, each bottle holding\\nenough for one feeding.) Plug mouths lightly with\\nrubber stoppers immerse to shoulders in kettle of\\ncold water boil twenty minutes, or, better, steam thirty\\nminutes in ordinary steamer; push stoppers in firmly,\\ncool bottles rapidly, and keep in refrigerator. Warm\\neach bottle just before using.\\nKoumiss. Take ordinary beer bottle with shifting\\ncork; put in it one pint milk, one-sixth cake of Fleisch-\\nman s yeast or one tablespoon of fresh lager beer yeast\\n(brewers one-half tablespoon white sugar reduced to\\nsyrup shake well and allow to stand in refrigerator\\ntwo or three days, when it may be used. It will keep\\nthere indefinitely if laid on its side. Much waste can\\nbe saved by preparing the bottles with ordinary corks,\\nwired in position, and drawing off the koumiss with a\\nchampagne tap.\\nMilk, Effervescent Zyminised. Put some finely\\ncracked ice into a glass half filled w 7 ith cold apolli-\\nnaris, vichy, or aerated water, as preferred then\\nquickly pour in zyminised friilk, and drink while\\neffervescing.\\nZyminised milk may be made more palatable to\\nmany patients by addition of a little grated nutmeg,\\nsweetened with a little malt extract or flavored with a\\nlittle brandy, etc.", "height": "4512", "width": "2948", "jp2-path": "foodforsickhowto00fren_0119.jp2"}, "120": {"fulltext": "102 FOOD FOR THE SICK\\nKefyr. (Hemmeter.) It is best to procure moist\\nkefyr mushrooms (not the dried grains prepared for\\nimmediate use). They can be procured from the Cau-\\ncasian Kefyranstalt in Breslau, or from Dr. M. Leh-\\nmann, Berlin, C (43 and 44 Heiligeist Strasse). Pour\\naway the liquid contained in the bottle, wash the\\nmushrooms in a lukewarm soda solution of 5-1000,\\nrinse with clean lukewarm water, and after pouring\\naway the water place the mushrooms in a porcelain\\nvessel of a capacity of two liters. Previously two\\nliters of milk should have been boiled and allowed to\\ncool again; now pour the milk, the temperature of\\nwhich should be lukewarm, upon the mushrooms, close\\nthe vessel tightly, and let it stand for twenty-four\\nhours in a place the temperature of which should be\\nabout 15 R., during which time it is well to often stir\\nthe milk carefully. At the expiration of this time it\\nshould be stirred again, and the milk is then poured\\nthrough a fine wire sieve into clean bottles with pat-\\nent stoppers. These bottles are again kept for twenty-\\nfour to thirty-six hours, or, at the highest, fifty-four\\nhours, in a place the temperature of which is kept at\\nthat named above. Bottles should be kept lying\\ndown.\\nBy frequent shaking the process of fermentation\\nmay be hastened, likewise through heat, on which\\naccount the fermentation takes place more quickly in\\nmid-summer, and the kefyr consequently will be\\nfinished sooner. The mushrooms which remain after\\npouring off the milk must be rinsed each time with\\nlukewarm water and freed from the particles of cheese,\\nand afterward placed again in a thoroughly clean\\nvessel, and milk again poured over them. After two", "height": "4524", "width": "2968", "jp2-path": "foodforsickhowto00fren_0120.jp2"}, "121": {"fulltext": "AND HOW TO PREPARE IT. 103\\nor three days the preparation is so regulated that each\\nday two bottles (of one liter each) become ready for\\nuse, for which reason four patent stopper bottles are\\nnecessary. Once a week the bottles must be rinsed\\nwith a lukewarm soda solution 5-1000 instead of luke-\\nwarm water, in order to free them from acid. At first\\nlet the patient drink one wineglassful three times a\\nday, then one third of a liter, then constantly increase\\nthe dose until prescribed dose has been reached.\\nPeptonized Ice Cream. (Fallis.) One measure\\npeptogenic milk powder, one-half pint milk, one-half\\npint water, four tablespoonfuls of cream heat to boil-\\ning point, according to directions accompanying pep-\\ntonizing powder. Now transfer mixture to a freezer\\nand freeze. Serve.\\nEGGS.\\nEGGS RAW.\\nEgg Water. Stir whites of two eggs into half a\\npint ice-water without beating add enough salt or\\nsugar to make palatable.\\nGlair Water. (Hemmeter.) Into 200 cubic centi-\\nmeters of cold water, which has been previously boiled,\\nput with constant stirring the white of one egg, and\\nadd, according to prescription, three teaspoonfuls of\\npowdered sugar or grape sugar, or 10 grams of cog-\\nnac. Serve.\\nEgg Drink. One tablespoonful of cream, white\\nof one fresh egg one tablespoonful of brandy. Whip", "height": "4500", "width": "2960", "jp2-path": "foodforsickhowto00fren_0121.jp2"}, "122": {"fulltext": "104 p o\u00c2\u00b0 D F0R THE SICK\\negg to a froth, now add cream whip again, then add\\nbrandy by degrees, mixing well. This should be\\nserved immediately.\\nEggnog. Scald some new milk by putting it,\\ncontained in a jug, into a saucepan of boiling water,\\nbut do not allow it to boil. When cold, beat up a\\nfresh egg with a fork in a tumbler with some sugar\\nbeat broth, add a dessertspoon of brandy, and fill up\\ntumbler with scalded milk.\\nTom and Jerry. Beat one whole egg with heap-\\ning teaspoonful of sugar until it is very light, then\\nadd two tablespoonfuls of rum and three fourths of a\\ncupful of boiling water. Mix this well by shaking in\\nhot glass with tin cover. Serve in hot glass with little\\nnutmeg grated over the top.\\nEggs for Fever Patients. (Yeo). The yolk may\\nbe beaten with milk, hot water, or with hot tea sweet-\\nened with grape sugar. Brandy may be added.\\nMistura Spiritus Vini Gallici. (Br. Ph.) Yolk of\\ntwo eggs, half an ounce of refined sugar thoroughly\\nbeat, and add four ounces cognac and an equal amount\\nof cinnamon water. The brandy in this mixture may\\nbe still further diluted.\\nMilk Brandy and Egg. Place egg into a tumbler\\nand beat to a froth; add powdered sugar to taste and\\na dessertspoonful of brandy. To this add a quarter of\\na pint of fresh zyminised milk.\\nSherry and Egg. One egg f two ounces sherry\\n(best). Beat egg thoroughly, add wine, and beat again.\\nThis makes a very strengthening drink in convales-\\ncence.", "height": "4524", "width": "3032", "jp2-path": "foodforsickhowto00fren_0122.jp2"}, "123": {"fulltext": "AND HOW TO PREPARE IT. tOg\\nPort Wine and Egg. One egg y sugar and nutmeg\\nto taste, one wineglassful port wine, one wineglassful\\nhot water. Beat egg and sugar together; now add hot\\nwater, beating hard all time (add water slowly). Now\\nadd wine. Dust nutmeg over top. A nice way to serve\\nthis is with strips of dry toast, biscuit, or sponge cake.\\nWine Whey with Eggs. Two yolks of eggs, one\\ngill sherry or Madeira, one dessertspoonful sugar.\\nBeat yolks of eggs and sugar together. Bring wine to\\na boil, then stir in eggs and sugar. Take hot.\\nEgg- Snow. One new egg two tablespoonfuls\\nmilk, one teaspoonful sugar, lemon or orange juice to\\ntaste. Beat the yolk (after having separated it from\\nthe white) thoroughly with the sugar and milk now\\nadd the lemon port wine may be added if allowed.\\nWhisk the white to a very stiff froth take about two\\nthirds of this and mix with the yolk, etc. pour into\\nserving glass, and put rest of white on top.\\nEgg* with Beef Tea. One egg one-fourth pint of\\nbeef tea, a pinch of salt. Beat the egg thoroughly.\\nAfter having heated the beef tea to boiling point, add\\nto egg little at a time, stirring. This makes a highly\\nnutritious food.\\nStrengthening Mixture, Four new eggs, half\\npound raw sugar, four lemons, half pint rum, half pint\\nmilk. Put eggs in bowl with the lemon juice; let\\nthem stand until shells are dissolved by the action of\\nthe lemon. To this add milk, rum, and sugar, and\\nbeat thoroughly. Strain and bottle. A tablespoonful\\nmay be taken three times a day. Note. Good in\\nweak chests.", "height": "4512", "width": "2960", "jp2-path": "foodforsickhowto00fren_0123.jp2"}, "124": {"fulltext": "106 FOOD FOR THE SICK\\nEGGS COOKED.\\nPoached Egg New Way, Break egg into cup or\\nmould set this into boiling water until done. Serve\\non a square of toast.\\nBoiled Eggs. To boil them so the albumen is uni-\\nformly coagulated, temperature of water must not\\nexceed 180 F. Boil ten to fifteen minutes.\\nBoiled Egg, No. 2. Let water come to a boil;\\nimmediately take water off stove and put egg in it\\nlet egg stand for five minutes, and the white will be\\nfirmly set, though not hard.\\nBoiled Egg (New Process), No. 3. Put egg in\\ncold water allow water to reach boiling point re-\\nmove, and the egg is cooked through.\\nEgg Toast. Break one egg on a plate, whip\\nthoroughly add to this one cup of milk and a pinch\\nof salt. Have the crust removed from three or four\\nslices of bread cut three quarters of an inch thick. In\\nthe above mixture soak the bread, lay in a buttered\\npan, and bake in hot oven or fry until a golden brown.\\nServe with butter.\\nSteamed Egg.\u00e2\u0080\u0094 One egg, two tablespoonfuls cream,\\nsalt and pepper. Break egg in a bowl, add salt, pepper,\\nand milk; beat to a froth. Butter a cup or mould,\\npour into this; steam for ten minutes, and serve on a\\nsquare of toast. The crust should be removed from\\nthe toast.\\nOmelet Souffle. Two eggs, one teaspoonful sugar,\\none dessertspoonful jam, one-half ounce butter, a little", "height": "4560", "width": "3044", "jp2-path": "foodforsickhowto00fren_0124.jp2"}, "125": {"fulltext": "AND HOW TO PREPARE IT. 107\\nflavoring if desired. Divide yolks from whites beat\\nyolks, sugar flavoring until thick. Whip whites into\\nstiff froth, stir lightly into yolks. Melt butter into\\nomelet pan and pour in mixture. Cook over fire for\\nabout one minute, then in a hot oven for two to three\\nminutes. Spread jam on, roll up, and dust with sugar.\\nServe hot.\\nRum Omelet (for convalescents). One egg, one\\nteaspoonful sugar, one ounce butter, one teaspoonful\\nmilk, one teaspoonful rum. Beat egg and sugar\\ntogether, add to them the milk and rum, continue\\nbeating. Put butter in omelet pan when hot, pour\\nin mixture. Cook three or four minutes be careful\\nnot to let omelet stick to pan. Turn on hot plate, roll\\nup, and dust with sugar. If desired, rum may be\\nserved over the omelet.\\nNote. Brandy or other liquors may be used instead of rum.\\nBread Omelet. (The Trained Nurse.) Two eggs,\\none quarter of cup of stale bread crumbs, one-quarter\\ncup of milk, one-half teaspoonful of salt, one and a\\nhalf teaspoonfuls of butter. Soak the crumbs in milk\\nfifteen minutes add the salt and the yolks of the eggs\\nwell beaten, and fold in the whites of the eggs beaten\\nstiff. Cook and serve as ordinary omelet.\\nEgg Sandwiches. Cut thin slices of stale bread\\nin triangles and toast. Put together in pairs, having\\nbetween thoroughly cooked egg yolk, rubbed to a\\npaste, seasoned with salt and moistened with butter.\\nBaked Custard. One small egg t one tablespoon-\\nful sugar, a few grains of salt, one-half cup milk,\\nslight grating of nutmeg. Scald the milk. Beat the", "height": "4500", "width": "2960", "jp2-path": "foodforsickhowto00fren_0125.jp2"}, "126": {"fulltext": "Io8 FOOD FOR THE SICK\\neggs slightly and add the sugar and salt. Pour on\\ngradually the hot milk. Strain into buttered cups.\\nSprinkle with nutmeg. Place in a pan of hot water\\nand cook in a slow oven until firm.\\nSoft Custard. Yolk of two eggs, two tablespoon-\\nfuls of sugar, a few grains of salt, one cup of milk,\\none-third teaspoonful vanilla. Scald the milk. Beat\\nthe eggs slightly and add sugar and salt. To the\\nmixture add gradually the hot milk. Cook in a\\ndouble boiler until it thickens. Strain, cool, and\\nflavor.\\nSavory Custard. (Anderson.) Add the yolk of\\ntwo eggs to a cupful of beef tea, with pepper and salt\\nto taste. Butter a cup, pour mixture into it, and let it\\nset in a pan of boiling water until the custard sets.\\nDRINKS.\\nLirue-Water. A piece of fresh unslaked lime\\nabout one inch square over this pour two quarts of\\nhot water. When it has slaked, stir it thoroughly.\\nLet it remain over night. Pour off the clear liquid\\nand bottle. Good to neutralize acidity of stomach.\\nGum Arabic Water. Dissolve ounce of gum\\narabic in pint of boiling water; add two tablespoons\\nof sugar, wineglass of sherry, and juice of large lemon-\\ncool, add ice.\\nCelery Water.\u00e2\u0080\u0094 One stick of celery, one quart of\\nwater thoroughly cleanse celery, cut into small pieces,", "height": "4524", "width": "3036", "jp2-path": "foodforsickhowto00fren_0126.jp2"}, "127": {"fulltext": "AND HOW TO PREPARE IT. 109\\nand add to water cold. Let it boil for four hours add\\na little water during the boiling process to take place\\nof loss by evaporation. At the end of four hours\\nthere should be about one pint. Serve wineglassful\\nat a time.\\nSassafras Water. Green twigs of young sassa-\\nfras; pound thoroughly. Pour over a pint of cold\\nwater and let stand several hours.\\nOrange Flower Water. One pint boiling water,\\none tablespoonful orange flower water, one ounce loaf\\nsugar. Pour boiling water over sugar in a jar, stir\\nuntil dissolved, and when cold add orange flower\\nwater.\\nLinseed Tea. (Chambers.) Whole linseed, white\\nsugar, each one ounce lemon juice, two ounces licor-\\nice root, one-half ounce. Mix; allow it to stand for\\nawhile and serve.\\nFlaxseed Tea. Flaxseed, whole, one ounce;\\nwhite sugar, one ounce (heaping tablespoon); licorice\\nroot, half ounce (two small sticks); lemon juice, four\\ntablespoons. Pour on these materials two pints boil-\\ning w T ater let stand in hot place four hours strain\\noff the liquor.\\nFlaxseed Tea with Lemon. One tablespoonful\\nof flaxseed, one pint of water, one tablespoonful of\\nsugar, and juice of one lemon. Boil flaxseed for one\\nhour in the water strain it and add lemon juice and\\nsugar. Serve cold or hot. Be sure to have flaxseed\\nfree of all foreign matter.", "height": "4504", "width": "2960", "jp2-path": "foodforsickhowto00fren_0127.jp2"}, "128": {"fulltext": "IIO FOOD FOR THE SICK\\nBran Tea. Three tablespoonfuls bran, one quart\\nboiling water, honey to taste. Put bran into a jar,\\npour over it the boiling water let this stand in a warm\\nplace for about fifteen minutes. Now strain through\\npiece of muslin. Sweeten to taste.\\nNote. If acids are allowed, one-half lemon or a wineglassful of\\nsherry may be added.\\nBarley Water (No. 1). Two ounces barley, one\\nlemon, one ounce sugar, one quart water. Cleanse\\nbarley thoroughly, and put into an enameled sauce-\\npan; boil a few minutes in one pint of cold water;\\nnow throw away this water, again wash the barley,\\nand add one quart of water cold, with sugar and lemon\\nrind (cut thin). Simmer for two hours, strain, add the\\njuice of the lemon now allow to cool. Strain again\\nwhen cold there must be no sediment.\\nBarley Water (No. 2). Two ounces pearl barley,\\none ounce sugar, rind of one-half lemon (cut thin),\\none and a half pints boiling water. Cleanse barley,\\nput in jar with sugar and lemon. Pour over boiling\\nwater and cover closely till cold. This will be very\\nclear.\\nNote. Juice of lemon may be added if patient is allowed to take\\nacids.\\nBarley Water, Thick (No. 3).\u00e2\u0080\u0094 Two ounces pearl\\nbarley, one ounce sugar, one quart of cold water, rind\\nof half lemon (cut thin). Cleanse barley thoroughly,\\nadd cold water, and boil gently for two or three hours.\\nThis must be skimmed occasionally. Put sugar and\\nlemon rind into earthen jar, and put barley over them\\nafter it has been strained. Cover closely until cold.\\nSee note to Barley Water No. 2.", "height": "4524", "width": "3052", "jp2-path": "foodforsickhowto00fren_0128.jp2"}, "129": {"fulltext": "AND HOW TO PREPARE IT. Ill\\nRice Water. (Pavy.) Thoroughly wash one\\nounce of rice with cold water, then macerate for\\nthree hours in a quart of water kept at a tepid heat,\\nand afterward boil slowly for an hour and strain. A\\nuseful drink in dysentery, diarrhea, and irritable\\nstates of the alimentary canal. It may be sweetened\\nor flavored to taste.\\nRice Water. One and a half ounces rice, one\\npint of cold water, one-half ounce raisins. Wash rice\\nthoroughly and put in granite saucepan containing\\nraisins and water; simmer one hour. Strain and\\nserve when cold.\\nToast Water. Toast three slices stale bread to\\ndark brown, but do not burn. Put into pitcher pour\\nover them a quart of boiling w 7 ater cover closely, and\\nlet stand on ice until cold; strain. May add wine\\nand sugar.\\nCream of Tartar Drink Potus Imperials\\nImperials Drink. (Pavy.) Dissolve one to one and\\na half drams of cream of tartar in a pint of boiling\\nwater; flavor with lemon peel and sugar; strain.\\nWhen cold, serve (ad libitum).\\nCrnst Coffee. Take a pint of crusts of Indian\\nbread; brown w r ell in oven. Pour over them three\\npints of boiling water, and steep for ten minutes.\\nServe with cream.\\nDemulcent Drink. (Ringer.) A pinch of isin-\\nglass is boiled in a half pint of new 7 milk with a half\\ndozen bruised sweet almonds and three lumps of\\nsugar.", "height": "4516", "width": "2960", "jp2-path": "foodforsickhowto00fren_0129.jp2"}, "130": {"fulltext": "112 FOOD FOR THE SICK\\nSago Cordial. One quart of cold water, two\\nounces sago, one lemon, one-half pint sherry, one-half\\nounce sugar, one teaspoonful tincture of ginger. Boil\\nsago in water until it is a jelly. The sugar should\\nhave been rubbed on the rind of the lemon. Add this\\nwith the ginger and sherry to the jelly boil again for\\nfive minutes.\\nNote. Not to be given after inflammatory conditions.\\nRoyal Gruel. One egg, one wineglassful sherry,\\none strip lemon rind, a little grated nutmeg, one-half\\npint of gruel or arrowroot, sugar to taste. Beat egg\\nsherry, and nutmeg together; add them to gruel, which\\nhas been flavored with the lemon rind and sugar.\\nStrain. Serve with fingers of toast, well toasted.\\nOatmeal Gruel. One tablespoonful coarse oat-\\nmeal, sugar to taste, one pint of water or milk, a\\nsmall piece of fresh butter, a little spice of some\\nkind if liked. When water boils, shake in the oat-\\nmeal, stir for five minutes, then draw saucepan to the\\nside of the fire and allow to simmer slowly for one\\nhour. Strain, sweeten, and flavor to taste. Rum\\nmay be added as a flavor; if the patient is not\\nfeverish it is very refreshing. In using coarse oat-\\nmeal, be sure to always strain.\\nBarley Gruel. One tablespoonful of barley flour,\\none cup of boiling water, a teaspoonful of sugar, one\\ncup of milk, and a pinch of salt. Mix flour, salt, and\\nsugar together with a little cold water, pour on boil-\\ning water, and boil for ten minutes the milk should\\nnot be added; bring to boiling point again. Strain\\nand serve hot.", "height": "4524", "width": "2980", "jp2-path": "foodforsickhowto00fren_0130.jp2"}, "131": {"fulltext": "AND HOW TO PREPARE IT. I 1 3\\nCracker Gruel. Take same ingredients as for\\nbarley gruel, substituting cracker dust for barley;\\nput all ingredients together, and boil two minutes.\\nIt may be served as it is, or strained.\\nFarina Gruel. This is made the same as barley\\ngruel, except farina is used instead of barley. This\\nis a very nourishing gruel.\\nIndian Meal Gruel. The same ingredients are\\nused as for barley gruel, except substituting two\\ntablespoonfuls of Indian meal for barley. Put in\\ndouble boiler, and cook for about three hours after\\nthis time add milk, and it is ready to serve.\\nFlour Gruel. Flour gruel is made the same as\\nbarley, except that a flavoring is added at time of\\nfirst cooking, which should last not less than twenty\\nminutes slowly, and flour used in place of barley. In\\nfevers, lemon is best flavor to be used.\\nBaked Flour Gruel. To prepare flour, put in an\\nearthen jar with cover, and bake in slow oven for\\nfrom ten to twelve hours. Do not let oven get hot\\nenough to brown flour, as it will then be spoiled.\\nMake gruel as receipt for flour gruel.\\nWater Panada. Put one pint of cold water into\\nan enameled stewpan, add to it two ounces of light\\ncrusts, boil for three quarters of an hour, stirring\\noccasionally; add a piece of butter the size of a\\nchestnut and a pinch of salt now stir in the yolk of\\nan egg and serve.\\nMilk Panada.\u00e2\u0080\u0094 Boil the milk first, let it get cold,\\nthen add bread crusts, and proceed as for water panada.", "height": "4508", "width": "2960", "jp2-path": "foodforsickhowto00fren_0131.jp2"}, "132": {"fulltext": "114 FOOD FOR THE SICK\\nWater Panada with Beef Tea, Mix equal parts\\nof water panada and beef tea. Serve hot.\\nUnfermented Grape Juice and Water. Take\\nequal parts of unfermented grape juice and water.\\nCaudle. (Ringer.) Mix well one pint of cold\\ngruel with a wineglassful each of good cream and\\nsherry, and a tablespoonful of noyeau, and sweeten\\nwith sugar candy.\\nMulled Wine. (Ringer.) Boil some spice, cloves,\\nnutmeg, cinnamon, or mace in a little water just to\\nflavor wine then add a wineglassful of sherry or any\\nother wine with a little sugar bring it to a boiling\\npoint, and serve with sippets of toast. If a dry wine\\nis used, more sugar will be necessary.\\nPleasant Drink. One wineglassful sherry, two\\nwineglassfuls lime-water, two wineglassfuls milk;\\nmix thoroughly.\\nCurrant Jelly Water. (Fagge.) Red or black\\ncurrant jelly dissolved in hot or cold water or tama-\\nrind tea makes an excellent invalid beverage.\\nBlack Currant Vinegar. Three pounds black\\ncurrants, one and a half pounds of loaf sugar, one\\nquart (pure) vinegar. Add vinegar to currants and\\nsugar let them stand for one week, then strain. Put\\nliquor strained off in an enameled pan, and simmer\\nfor twenty minutes, skimming well. Cool it, bottle,\\nand cork well. This will keep for years.\\nBlackberry Vinegar. Two quarts blackberries,\\nthree pints of vinegar (pure), sugar. Put one quart", "height": "4560", "width": "3044", "jp2-path": "foodforsickhowto00fren_0132.jp2"}, "133": {"fulltext": "AND HOW TO PREPARE IT. I I 5\\nblackberries into bowl, add vinegar let stand for\\nabout twenty-four to thirty hours. Strain this off,\\nand add liquor to the other quart of blackberries.\\nLet this stand the same time. Strain and measure.\\nNow put in a jar, and add one pound of white sugar\\nfor each pint of liquid. After the sugar has dissolved,\\ncover the jar, and place in saucepan of water and\\nboil for one hour. Use as drink.\\nBlack Currant and Arrowroot Water. Two\\nlarge tablespoonfuls black currant jam, one teaspoon-\\nful arrowroot, one quart of water. Put jam and\\nwater into a saucepan, let it boil then cover it and let\\nsimmer gently for half an hour. Strain it, let it come\\nto boil again, and add arrowroot have arrowroot\\nmade into smooth paste before adding. Stir while\\nadding arrowroot. Serve when cold.\\nApple Water. Two large apples, one pint water,\\none ounce sugar, a bit of lemon rind. Do not peel or\\ncore apples first wash them and cut them up. Put\\nthem in an enameled saucepan with water, sugar, and\\nlemon rind. Simmer gently for one hour, then strain;\\ncover closely until cold.\\nBaked Apple Water. Three large apples, one\\npint boiling water. Cleanse apples and bake them\\nunpeeled until quite soft. Then pour boiling water\\nover them stir well sweeten if liked. Strain when\\ncold. A useful drink in fevers.\\nApple and Rice Water. Two good apples, one\\nquart of water, one-half teaspoonful rice, honey to\\ntaste. Boil apples and rice gently in quart of water", "height": "4508", "width": "2892", "jp2-path": "foodforsickhowto00fren_0133.jp2"}, "134": {"fulltext": "Il6 FOOD FOR THE SICK\\nuntil both are soft and will pass through a fine sieve\\na thorough pulp should be made of the mass. Sweeten\\nto taste with honey. (Sugar may be used.) Serve.\\nApple Water and Sherry.\u00e2\u0080\u0094 Two wineglassfuls of\\napple water, one wineglassful of sherry. This makes\\na fine drink in fevers, as it is stimulating and\\nstrengthening.\\nTamarind Water. Two ounces tamarinds, one-\\nfourth pound stoned raisins, three pints of water.\\nPut tamarinds, raisins, and water in a stewpan. Boil\\ngently one hour strain and use when cold.\\nLemonade well made is of high dietetic value.\\nFew know how to make it properly. If the following\\nreceipt is used, you will have a drink highly palatable\\nto those in health as well as the sick. For one quart\\nJuice of three lemons, rind of one; peel very thin,\\ntaking just the yellow on outside; cut this in very\\nsmall pieces, put with the juice add two ounces of\\npowdered sugar put this in a porcelain or stone vessel\\nwith tight cover, and add one quart of water (the\\nwater should be at temperature used to draw tea),\\ncover and let it get cold. It may be iced when served.\\nStrain before serving.\\nLemonade No. 2. Juice of three or four small\\nlemons, rinds of two lemons, one-half pound of sugar,\\none quart of boiling water. Rub some of the lumps\\nof sugar on the lemon rinds until the oil of the rinds\\nis taken up then add sugar, pour the juice over the\\nsugar, and add boiling water. Let it get cold strain\\nand serve.", "height": "4560", "width": "3040", "jp2-path": "foodforsickhowto00fren_0134.jp2"}, "135": {"fulltext": "AND HOW TO PREPARE IT. liy\\nEgg 1 Lemonade. Beat one egg with one table-\\nspoonful sugar until very light, stir in three table-\\nspoons cold water and juice of small lemon fill glass\\nwith pounded ice, and drink through straw.\\nCocoa Cordial. (The Trained Nurse.) One tea-\\nspoonful cocoa, one teaspoonful of sugar, one-half cup\\nboiling water, one and a half tablespoonfuls port wine.\\nMix cocoa and sugar, and add enough water to form a\\npaste. Stir in the remainder of the water and boil one\\nminute. Add the wine. Useful in case of chill or\\nexhaustion.\\nBrandy Cocoa. (The Trained Nurse.) Two\\ntablespoonfuls cocoa, one teaspoonful sugar, one\\ntablespoonful hot water, one cup scalded milk, three\\nquarters of a teaspoonful of brandy. Scald the milk.\\nMix the cocoa and sugar, and pour on the water add\\nto the scalded milk. Cook three minutes in a double\\nboiler, Add brandy and serve with or without\\nwhipped cream. Any Dutch preparation of cocoa\\nmay be used.\\nNutritious Coffee. Dissolve a little isinglass 01\\ngelatin (Knox) in water; put half an ounce freshly\\nground coffee into saucepan with one pint of new milk,\\nwhich should be nearly boiling before the coffee is\\nadded boil together for three minutes clear it by\\npouring some of it into a cup and dashing it back\\nagain add the isinglass, and leave it to settle on the\\nhob for a few minutes. Beat up an egg in a breakfast-\\ncup and pour the coffee upon it if preferred, drink\\nwithout the egg.", "height": "4508", "width": "2968", "jp2-path": "foodforsickhowto00fren_0135.jp2"}, "136": {"fulltext": "Il8 FOOD FOR THE SICK\\nJELLIES\u00e2\u0080\u0094 FARINACEOUS AND WINE;\\nBarley Jelly.\u00e2\u0080\u0094 (Eustace Smith.) Put two table-\\nspoonfuls of washed pearl barley into a pint and a\\nhalf of water, and boil down to a pint strain and let\\nthe liquid settle into a jelly. Two teaspoonfuls of this,\\ndissolved in eight ounces of warm sweetened milk,\\nare enough for a single feeding, and such a meal may\\nbe allowed twice a day.\\nArrowroot Mould. Three ounces arrowroot, one-\\nfourth pound sugar, one pint boiling water, two eggs,\\ntwo lemons (rind and juice). Add to arrowroot lemon\\nrind, juice, and sugar. Mix smoothly. Add boiling\\nwater, stirring all the time let it cool. Put into granite\\npan; add two eggs well beaten, and stir until it boils.\\nBread Jelly, A slice of bread, say one inch thick,\\nshould be covered with water and allowed to soak;\\npour off water when it is soft and add one pint of milk,\\nand let boil a few minutes. Salt and pepper may be\\nadded, or it may be sweetened and flavored. (Speidel.)\\nNutritious Jelly. For invalid. One-fourth ounce\\nbest gelatine, one-fourth pint of water, one lemon,\\none fresh egg. Sugar to taste. Prepare gelatine by\\nsoaking for twenty minutes. Place gelatine water\\nand sugar in a granite pan, and stir over slow heat\\nuntil dissolved; then add the strained lemon juice and\\nenough w r ater to make another quarter of a pint.\\nHave eggs thoroughly beaten add them to mixture\\nvery slowly, stirring well. Pour into moulds.\\nNote.\u00e2\u0080\u0094 Orange may be used instead of lemon, but it must be remem-\\nbered that it takes more orange juice than lemon.", "height": "4560", "width": "3032", "jp2-path": "foodforsickhowto00fren_0136.jp2"}, "137": {"fulltext": "AND HOW TO PREPARE IT. 1 19\\nPort Wine Jelly. (Ringer.) Put into a jar one\\npint of port wine, two ounces of gum arabic, two\\nounces of isinglass, two ounces of powdered white\\nsugar, quarter of nutmeg grated, bit of cinnamon.\\nL,et it stand over night closely covered. Next day\\nput the jar in boiling water, and let it simmer until\\ncontents are dissolved then strain, let stand till cold,\\nand cut into small pieces to serve.\\nClaret Jelly. One pint claret, one pint water, one\\nounce sweet gelatine, three lemons, one pound sugar,\\nfour eggs. Dissolve gelatine and sugar in water (best\\ndone by setting it near fire), then add the whites and\\ncrushed shells of the eggs, claret, rind, and juice of\\nlemons, whisking occasionally until it boils. Now\\ndraw the pan to one side, and let jelly settle for few\\nminutes. Strain into wet moulds.\\nPorter Jelly. One-half ounce gelatine, one-half\\npint of stout or porter, one-half pint of water, one\\nlemon, sugar to taste. Dissolve gelatine in water with\\nrind of lemon then add the stout or porter, lemon\\njuice, and sugar. Let it come to boil; strain. Pour\\ninto moulds. Serve when cold.\\nIrish Moss Jelly. One-fourth ounce Irish moss,\\none pint of milk, one ounce sugar, a strip of lemon\\nrind. Soak moss for a few hours in cold water; put\\nmilk in a granite pan, add moss, sugar, and lemon rind.\\nLet this simmer gently for about a half-hour. Strain\\nand pour into wet moulds. When cold, turn out.\\nCoffee Custard. Four yolks eggs, two-thirds pint\\nmilk (new), two ounces sugar (powdered), one-third", "height": "4500", "width": "2908", "jp2-path": "foodforsickhowto00fren_0137.jp2"}, "138": {"fulltext": "120 FOOD FOR THE SICK\\npint strong coffee. Beat eggs with sugar and milk.\\nPour this into a jar set it into a saucepan of warm\\nwater over a fire, and stir while the mixture thickens,\\nwhich takes place as it heats stirring prevents curd-\\nling. The coffee should be added just before taking off.\\nIchthyocolla Jelly. (Hemmeter.) Cut fifteen\\ngrams of ichthyocolla into small pieces and let soften\\nin one half of a liter of water for eight to ten hours\\nboil for one-fourth hour, and add gravy from roast\\nor extract of meat. Pour the mass when hot through\\na fine cloth, or, better, through filter paper. One can\\nadd ioo grams of the liquid, also 0.5 of hydrochloric\\nacid, or ten grams of white wine.\\nApple Charlotte. One-third box Knox s gel-\\natine, one-third cup cold w r ater, one-third cup boiling\\nwater, one cup sugar, one cup cooked apples, whites\\nof three eggs, juice of one lemon. Soak gelatine in\\ncold water five minutes pour over the boiling water.\\nAdd sugar, lemon, and apples strain and stir in a pan\\nof ice and water until stiff; add the well-beaten whites.\\nLine a mould with lady-fingers or sponge cake, pour\\nin the mixture, and serve with a boiled custard made\\nwith three yolks of the eggs as sauce, or use whipped\\ncream if preferred.\\nOrange Charlotte. One-third box Knox s gel-\\natine, one-third cup cold water, one-third cup boiling\\nwater, one cup of sugar, one cup orange juice and\\npulp, whites of three eggs, juice of one lemon. Soak\\ngelatine in cold water until soft. Pour on the boiling\\nwater, sugar, and lemon juice. Strain and add the\\norange juice and pulp with a little of the grated rind.", "height": "4524", "width": "3028", "jp2-path": "foodforsickhowto00fren_0138.jp2"}, "139": {"fulltext": "AND HOW TO PREPARE IT. 121\\nCool in a pan of ice-water. Line a mould with lady-\\nfingers or sections of oranges. Beat the whites of the\\neggs to a stiff froth, and, when the orange jelly begins\\nto harden, beat it until light. Add the beaten whites,\\nand beat together until stiff enough to drop. Pour\\ninto the mould. One pint of whipped cream may be\\nused instead of the whites of the eggs, or it may be\\npiled on the top after the charlotte is removed from\\nthe mould.\\nRaspberry Cream,\u00e2\u0080\u0094 Soak one-fourth box Knox s\\ngelatine in one-half pint cold water five minutes.\\nBoil together one-half pint of milk and one-half pint\\nof cream, and sweeten to taste dissolve gelatine in\\nthis, but do not boil it. In summer add six table-\\nspoons of the juice from fresh fruit; in winter omit\\nthe sugar, and use the same quantity of raspberry\\njelly or canned raspberries. Beat until beginning to\\nthicken, and put in a mould in a cold place. Serve\\nsurrounded with whipped cream. Strawberry cream\\ncan be made the same way.\\nRice Cream.\u00e2\u0080\u0094 Soak one-fourth box Knox s gel-\\natine in one-half pint cold water five minutes, and\\nplace in farina boiler until gelatine is dissolved, and\\nwhen cool beat with an egg-beater until it is a froth.\\nThicken a pint of new milk with rice flour to the con-\\nsistency of cream sweeten and flavor to taste. Beat\\nthe whites of two eggs to a stiff froth, and, when gel-\\natine is cold, mix all together and set in a cold place\\nuntil wanted.\\nOrange Cream. Soak one-quarter box Knox s\\ngelatine in one-half cup cold water five minutes, and", "height": "4512", "width": "2948", "jp2-path": "foodforsickhowto00fren_0139.jp2"}, "140": {"fulltext": "122 FOOD FOR THE SICK\\nadd enough boiling water to make one pint of liquid.\\nSqueeze the juice from three oranges and half a lemon,\\nand strain this into gelatine when dissolved. When\\nit begins to stiffen, beat in eight tablespoonfuls of\\nwhipped cream. Pour in a mould to set.\\nMilk Sherbet. Soak one teaspoonful of Knox s\\ngelatine in two quarts of milk five minutes and place in\\na farina boiler until dissolved strain into freezer, and\\nwhen ready to freeze add the juice of two lemons\\nwith two teaspoonfuls of lemon extract, and when\\npartly frozen add beaten whites of two eggs.\\nRussian Creain. One quart milk, boiled one-\\nquarter box of sparkling gelatine dissolved in a small\\nportion of milk six eggs, beaten separately, the yolks\\nbeaten with a cup of sugar then stir in gelatine and\\neggs into the rest of the milk; strain and pour over\\nthe beaten whites add teaspoonful lemon; pour into\\nmoulds place on ice. Serve with strawberries or\\npineapple.\\nLemon Sponge or Snow Pudding. Soak one-half\\nbox sparkling gelatine in three-fourths pint of cold\\nwater then dissolve over the fire with the rind and\\njuice of two lemons and six ounces of sugar strain,\\nand let it remain until nearly cold and beginning to\\nset; then add the whites of two eggs well beaten, and\\nwhisk ten minutes, when it becomes the consistency\\nof sponge; put it lightly into a glass dish, leaving it\\nrough in appearance. Serve with a thin custard.\\nCoffee Jelly. One-half box Knox s gelatine, three-\\nquarters cup of sugar, one-half cup of water, one pint", "height": "4524", "width": "3036", "jp2-path": "foodforsickhowto00fren_0140.jp2"}, "141": {"fulltext": "AND HOW TO PREPARE IT. 123\\nstrong coffee, one-half pint boiling water. Soak gela-\\ntine in the cold water for five minutes pour over it\\nthe strong coffee ^boiling); when dissolved, stir in the\\nsugar and all the boiling water (or less water and one\\nwineglassful of sherry wine), and strain into mould.\\nServe with whipped cream.\\nDanish Pudding. Soak one-half box Knox s gela-\\ntine in three fourths of a pint of cold water beat the\\nyolks of four eggs with three fourths of a pint of\\nsherry wine, and add eight ounces of sugar with the\\njuice and rind of two lemons bring to scalding point\\nand pour over dissolved gelatine strain, and stir\\noccasionally until nearly cold; then pour into mould.\\nChocolate Blanc Mange. Soak one-half box of\\nKnox s gelatine in one-half cup cold water boil one\\nquart sweet milk with one cup of sugar, two\\nounces of grated chocolate, and a little salt five min-\\nutes then add dissolved gelatine, stirring constantly;\\nflavor with vanilla, and pour into moulds. Serve\\nwith whipped cream.\\nCornflower Posset. One-half ounce cornflower,\\none-fourth pint sherry, sugar to taste. Mix corn-\\nflower and sherry. Boil five minutes. Stir while\\ncooking. Flavor with any spice desired.\\nRAW MEAT FOODS.\\nBone Marrow. Spread bone marrow on nicely\\nprepared pieces of toast; season. Put in oven for a\\nmoment. Serve. It may be served on fresh bread\\nthe same.", "height": "4496", "width": "2892", "jp2-path": "foodforsickhowto00fren_0141.jp2"}, "142": {"fulltext": "124 FOOD FOR THE SICK\\nBone Marrow and Glycerine. Equal parts of\\nbeef marrow and glycerine are rubbed together in a\\nmortar until they form a paste. The paste is put\\nbetween thin slices of bread and seasoned to taste.\\nGood in wasting diseases.\\nRaw Meat Sandwiches. (From Food.) Three\\nounces of raw beef or mutton, one ounce of very fine\\nbread crumbs, one teaspoonful of sugar; cut meat\\nvery fine, rub it through a sieve, then pound in a\\nmortar into a paste. Mix it with bread crumbs, sugar,\\na little salt and pepper spread it between thin slices\\nof bread and butter. Brown or white bread may be\\nused.\\nRaw Meat Diet. Scrape pulp from a good steak,\\nseason to taste, smear on thin slices of bread sear\\nbread slightly, and serve as sandwich.\\nRaw Meat Diet. (Ringer.) Use two ounces of\\nrump steak; take away all fat, cut into small squares\\nwithout entirely separating the meat, place in a mor-\\ntar, and pound for five or ten minutes; then add\\nthree or four tablespoonfuls of water; pound again\\nfor a short time; remove all sinew and fibers; add\\nsalt to taste; before using, place the cup or jar con-\\ntaining the pounded meat in warm water until warm,\\nor scrape the beefsteak with a sharp knife, removing\\nall fat and tendon; flavor with salt and pepper. This\\nmay be spread between thin bread and butter in the\\nform of a sandwich. If preferred, the meat may be\\nrolled into balls with a little white of egg and boiled\\nfor two or three minutes until the outside turns gray,\\njust long enough to remove raw taste.", "height": "4524", "width": "3040", "jp2-path": "foodforsickhowto00fren_0142.jp2"}, "143": {"fulltext": "AND HOW TO PREPARE IT. 125\\nRaw Meat Diet. Scrape meat, being sure that it\\nis free from all fiber roll this into little balls, and put\\nin a hot oven for a minute to cook the outside.\\nSeason and serve.\\nMeat Biscuit. (Parkes.) Mix together, cook and\\nbake one pound of flour, one pound of meat, one\\nquarter of a pound of suet, one-half pound of potato,\\nwith a little sugar, onion, salt, pepper, and spices. A\\npalatable meat biscuit weighing about one and a\\nquarter pounds, containing ten to twelve per cent\\nwater, is thus obtained, which keeps quite unchanged\\nfor months.\\nMISCELLANEOUS.\\nPanada. (Ringer.) Take the crumbs of a penny\\nroll and soak in milk for a half-hour, then squeeze\\nthe milk from it; have ready an equal quantity of\\nchicken or veal scraped very fine with a knife pound\\nthe bread crumbs and meat together in a mortar. It\\nmay be cooked either mixed with chicken or veal\\nbroth, or poached like an egg, by taking it up in two\\nspoons in pieces the shape of an egg; after seasoning,\\nit may be served with mashed potato.\\nFrothergill s Amylaceous Food. Of rice well\\nwashed, of arrowroot, tapioca, pearl barley, take each\\nan ounce add two quarts of water, and boil down to\\none quart; then flavor with candied eringo.\\nAlcoholic Pancreas Extract (according to Dr.\\nReichmart). A fresh ox pancreas is freed from fat", "height": "4512", "width": "2948", "jp2-path": "foodforsickhowto00fren_0143.jp2"}, "144": {"fulltext": "126 FOOD FOR THE SICK\\nand skin immediately after killing, chopped up, and\\none half of a liter of twelve to fifteen per cent alcohol\\nis poured over. Let stand in a cool place for two or\\nthree days filter. One wineglassful for each meal.\\nPowdered Beef. Chop lean beef into small\\npieces, dry over water bath or in a slow oven (do not\\noverdry), powder to a fine powder. This powder\\nmay be mixed with any form of liquid diet. The dry-\\ning process occupies from five to twenty-five hours.\\nDujardin-Beaumetz recommends a preparation\\nas follows Two tablespoon fuls of meat powder, three\\ndessertspoonfuls of essence or syrup of rum punch,\\nand milk enough to make it quite fluid.\\nStokes Cognac Mixture. Best cognac, distilled\\nwater, each fifteen ounces; yolk of one egg; syrup,\\nsix ounces. Mix. Give a teaspoonful every two or\\nthree hours.\\nFever Food. (Buss.) Peptone ioo, grape sugar\\n300, rum or cognac 200, water 600 grams. The\\nquantity to be taken in twenty-four hours, in addition\\nto milk, yolk of egg, bouillon, etc. If this food be\\ntoo sweet, tincture of gentian is added.\\nAn Infant Food. Take 32 grams of wheat flour\\nand malt, 0.15 gram of potassii bicarbonate, add enough\\nwater to make into a bolus. Add to this ten ounces\\nof milk, place on stove at gentle heat, stir constantly;\\nwhen it begins *o thicken, remove from the stove for\\nfifteen minutes, stirring all the time. Put back on\\nfire and bring to boiling point, and it is ready.", "height": "4560", "width": "3024", "jp2-path": "foodforsickhowto00fren_0144.jp2"}, "145": {"fulltext": "AND HOW TO PREPARE IT. 127\\nAn Infant Food. (Eivlart.) Wheat flour or barley\\nmeal, ten ounces; water, three and one-half pints;\\nextract of malt, half teaspoonful. With a scant quart\\nof the water make the flour into a gruel, boiling ten\\nminutes in a double boiler. Take.out the inner vessel\\nand add rest of the water cold, the malt extract being\\nadded to the last few ounces. Let it stand fifteen\\nminutes. Put back the inner vessel and allow it to\\nboil fifteen minutes. Strain through a wire gauze\\nstrainer. Good as a diluent for milk.\\nPrune Whip. (The Trained Nurse.) One-third\\npound prunes, one-half cup of sugar, one-fourth tea-\\nspoonful lemon juice, white of one egg. Soak prunes\\nover night in cold water to cover. Cook in same\\nwater until tender. Remove stones, and force through\\na strainer. Add sugar and cook to the consistency\\nof a marmalade. Cool and put in a glass jan Beat\\nthe white of the egg until stiff. Add slowly two\\ntablespoonfuls of the prune mixture and the lemon\\njuice. Pile lightly on a buttered saucer, and bake in\\na slow oven eight minutes. Serve with a custard\\nsauce.\\nStrawberry Cream. (See note.) One pound ripe\\nBtrawberries, one pint of whipped cream, two ounces\\nisinglass, six ounces sugar (pulv.). Crush fruit with\\nsugar and rub through a sieve. Melt isinglass in little\\nmilk, then add fruit with the whipped cream; mix\\nthoroughly, and pour into moulds.\\nNote. Any berries may be used instead of strawberries.\\nBaking Irish Potatoes, (New way.) Wash and\\nboil the usual way until nearly done finish by baking.", "height": "4504", "width": "2868", "jp2-path": "foodforsickhowto00fren_0145.jp2"}, "146": {"fulltext": "128 FOOD FOR THE SICK\\nBreak them open as soon as they leave the oven, so\\nthat the steam may escape. Cooked this way they\\nare more mealy.\\nBaked Apples. (The Trained Nurse.) Wipe, core,\\nand pare two sour apples. Place in small bak-\\ning-pan. Fill the cavities with sugar mixed with a\\nfew gratings of nutmeg, and allow four drops of\\nlemon juice to each apple. Cover the bottom of the\\npan with hot water. Bake in a moderate oven, basting\\noften. Care must be taken that the apples do not\\nlose their shape.\\nFOOD PRODUCTS.\\nBeef Peptonoids. From beef and milk with\\ngluten.\\nBovinine. Unaltered blood of the beef.\\nCarnrick s Soluble Food, Evaporated milk, par-\\ntially peptonized and thoroughly sterilized by heat,\\nforty-five parts; dextrin and soluble starch, forty-\\nfive parts milk sugar, ten parts.\\nGlobon. Chemically pure albumen. More nutri-\\ntious than meat or milk, and easily assimilated.\\nHemaboloids, Iron-bearing nucleo-albumin, re-\\ninforced by bone marrow extract, and antiseptically\\ntreated with nuclein.\\nHorlick s Food. Containing fat, glucose, cane\\nsugar, albuminoids, mineral constituents, and water,\\nbut no starch.", "height": "4524", "width": "3052", "jp2-path": "foodforsickhowto00fren_0146.jp2"}, "147": {"fulltext": "AND HOW TO PREPARE IT. I2Q\\nImperial Granum. Prepared from finest wheat,\\nunsweetened, containing no glucose, cane sugar or malt.\\nLeibig s Soluble Food. Equal parts of wheat\\nflour and barley malt, with bran and one per cent of\\nbicarbonate of potassium. The starch is converted\\ninto maltose and dextrin. The food is strained,\\npressed, and extracted with warm water, evaporated,\\ndried, and pulverized.\\nMalted Milk. (Horlick s.) A powdered, sterilized\\npreparation of pure cow s milk with the extract of\\nmalted barley and wheat. The starch is converted into\\ndextrin, and the mixture dried in vacuo. The casein\\nof the milk is predigested by a vegetable ferment.\\nMaltine. Extraction of all the nutritive and di-\\ngestive properties of wheat, oats, and malted barley.\\nMaltzyme. A concentrated, unfermented, dias-\\ntasic -extract of malt.\\nMellin s Food. A combination of dextrin, mal-\\ntose, albuminates, and salts.\\nNestle s Food. Consists of sugar, fat, proteids,\\ndextrin, and starch.\\nPanopeptone. A combination containing the en-\\ntire edible substance of prime lean beef and of best\\nwheat flour.\\nTrophonine. The nutritive elements of beef, egg\\nalbumin, and wheat gluten.\\nThese products make valuable additions to the\\nliquid and semi-solid foods. There are many ways of\\npreparing them directions come with each package,", "height": "4504", "width": "2960", "jp2-path": "foodforsickhowto00fren_0147.jp2"}, "148": {"fulltext": "I30 FOOD FOR THE SICK\\nNUTRITIVE ENEMATA.\\nPREPARATION OF THE BOWEL FOR AN ENEMA.\\nA tube should be passed and warm water thrown\\nin to clean out the bowel. Some authors prefer soap-\\nsuds. After a thorough cleansing, again insert the\\ntube and inject the food. Never inject cold foods, as\\nbowel will have a tendency to reject any thing cold.\\nUse olive oil to lubricate tube, as glycerine has, so it\\nis said, a tendency to excite peristaltic action, there-\\nby causing expulsion.\\nThe patient must remain in a recumbent position\\nfor one hour after food has been injected, and a hot\\ntowel should be held firmly against the anus for fifteen\\nto twenty minutes.\\nPatient should lie on left side with hips raised, and\\ninjection given gradually.\\nIt is best to give injection with funnel or irri-\\ngating bottle, never with a syringe. The tube must\\nnot be too stiff nor so soft that it can kink upon\\nitself.\\nIn adults the tube should be passed high up into\\nthe colon, say from 14 to 18 inches, though 12 inches\\nas a rule will do.\\nNutritive Enema. (Leube.) Scrape and chop fine\\none hundred and fifty grams of good beef; fifty grams\\no\u00c2\u00a3 fresh pancreatic glands, free from fat (either cow\\nor hog may be used), are mixed with this and stirred\\ncarefully, with the addition of not more than one\\nhundred and fifty grams of lukewarm water. Injec-\\ntions of from fifty to not more than one hundred", "height": "4524", "width": "3036", "jp2-path": "foodforsickhowto00fren_0148.jp2"}, "149": {"fulltext": "AND HOW TO PREPARE IT. 1 3 I\\ngrams at a time in lukewarm state by means of a\\nsimple funnel, ending in a nozzle which must have\\na wide opening. The mixture will keep only a short\\nwhile.\\nNutritive Enema. Jaccoud.) Two hundred and\\nfifty grams of bouillon, one hundred and twenty grams\\nof wine, yolk of two eggs, one-fourth gram peptone.\\nRosenheim uses peptone (one-half dram), two eggs,\\nfifteen grams of glucose sometimes emulsions of cod-\\nliver oil. The amount of injected nutriment must not\\nexceed eight ounces at a time.\\nNutritive Enema. (Ewald.) Two or three eggs\\nare beaten smooth with one tablespoonful of cold\\nwater and a little salt (as much as can be held on the\\npoint of a knife). Wheaten starch (as much as can be\\nheld on the point of a knife) is boiled with a half cup\\nof twenty per cent solution of grape sugar, and one\\nwineglassful of red wine added. The solution is cooled\\nto 30 R., and the eggs are stirred in slowly. One can\\nadd also one teaspoonful of meat peptones, but this\\nis not absolutely necessary. Nutritive clysters are to\\nbe injected while at blood heat, and in quantities of\\ntwo hundred and fifty grams at a time. Previously\\nthe rectum must have been cleansed by a purgative\\nclyster. In some cases the grape sugar had better be\\nomitted, as since through its decomposition an irrita-\\ntion of the intestine arises.\\nNutritive Clyster (according to Boas). Warm two\\nhundred and fifty grams of milk, and stir with tw T o\\nyolks of eggs, one teaspoonful of common salt, and\\none teaspoonful of wheaten starch, and afterward add", "height": "4508", "width": "2960", "jp2-path": "foodforsickhowto00fren_0149.jp2"}, "150": {"fulltext": "132 FOOD FOR THE SICK\\none teaspoonful of red wine. If mucous membrane\\nof rectum is easily irritated, one may add four or five\\ndrops of opium (tincture). Such clysters may be\\nadministered from one to four times in twenty-four\\nhours (heated to blood heat) with a long, soft rectal\\ntube and a Heger funnel and tubing.\\nMeat Bouillon Wine Clyster (according to\\nFleiner). Consists of eighty grams of beef tea and\\nforty grams of mild white wine. To be injected two\\nor three times a day at body temperature.\\nEnema. (Herrick.) Somatose one ounce, the half\\nof an egg, peptonized milk four ounces, and a pinch\\nof salt. This is about the amount for each enema,\\nbut must be varied in ingredients, quantity, and\\nhours. Time for giving enema about four hours\\napart. (Good for children.)\\nEnema. (Philip F. Barbour, M. D.) To one whole\\negg (raw) add fifteen grains of salt; beat thoroughly\\nand administer. To this may be added an equal\\nquantity of peptonized milk, or the peptonized milk\\nmay be given by itself. (Good for children.)\\nNote. Wine should not be an ingredient if enema is for a child.", "height": "4524", "width": "3028", "jp2-path": "foodforsickhowto00fren_0150.jp2"}, "151": {"fulltext": "AND HOW TO PREPARE IT. 133\\nPEPTONISED ENEMATA.*\\nMILK ENEMATA.\\nMilk may be introduced as soon as it is mixed in\\nthe ordinary proportion with the peptonising powder,\\nand, as it is usually required warm, a very considerable\\ndegree of predigestion will take place while bringing\\nthe milk to proper temperature or best, the powder\\nshould be mixed with ready warmed milk.\\nPeptonised milk may be very conveniently pre-\\npared by the cold process, and when required the\\nproper quantity may be warmed and injected.\\nEGG ENEMATA.\\nDissolve the white of an egg in thrice its bulk of\\nwarm water add the contents of a peptonising-tube\\nand stir well and inject at once. An egg f white and\\nyolk, may be thoroughly mixed with a pint of milk\\nand peptonised in the usual manner, and thus afford\\na very nutritious enema.\\nBEEF ENEMATA.\\nTake a tablespoonful of minced lean beef, add to\\nfour tablespoonfuls of cold water, and gradually heat\\nto boiling. Now rub all through a fine sieve or\\ncolander, and when lukewarm add the contents of a\\npeptonising-tube, and it is ready for injection. It\\nmay be made more fluid if desirable.\\n-From Fairchild s Hand-Book of the Digestive Ferments, by per-\\nmission. You will note peptonized is spelled with an s to conform to\\noriginal.", "height": "4508", "width": "2960", "jp2-path": "foodforsickhowto00fren_0151.jp2"}, "152": {"fulltext": "134 FOOD FOR THE SICK\\nPANOPEPTON ENEMATA.\\nPanopepton possesses every desirable quality for\\nnutritive enemata. It contains all the soluble and\\ndigestible constituents of bread and beef. It is made\\nready for use simply by dilution with three or four\\nparts of warm water; is readily absorbable and non-\\nirritant, and has been used with such success as to\\nconclusively demonstrate its value.\\nPEPTONISED FOODS.*\\nPEPTONISED MILK.\\nWARM PROCESS.\\nInto a clean quart bottle put the powder contained\\nin one of the peptonising tubes and a teacupful of\\ncold water shake, then add a pint of fresh cold milk\\nand shake the mixture again. Place the bottle in\\nwater so hot that the whole hand can be held in it\\nwithout discomfort for a minute (or at about 115 F.).\\nKeep the bottle there ten minutes.\\nAt the end of that time put the bottle on ice to check\\nfurther digestion and keep the milk from spoiling.\\nPlace the bottle directly in contact with the ice.\\nTen minutes in the hot-water bath gives sufficient\\ntime for the predigestion of the milk in ordinary\\ncases.\\nIf there is any evidence that the milk requires\\nmore digestion, it is only necessary to let the milk\\nstand a longer time in the hot-water bath.\\n*From Fairchild s Hand-Book of the Digestive Ferments, by per-\\nmission.", "height": "4524", "width": "3056", "jp2-path": "foodforsickhowto00fren_0152.jp2"}, "153": {"fulltext": "AND HOW TO PREPARE IT. 1 35\\nCOLD PROCESS.\\nMix the peptonising powder in cold water and\\ncold milk, as usual, and immediately place the bottle\\non ice without subjecting it to the water-bath or any\\nheat.\\nWhen needed, pour out the required portion, and\\nuse in the same manner as ordinary milk.\\nIt is recommended to try the milk prepared by the\\ncold process in those cases in which food is not\\nquickly rejected after ingestion, but in which the\\ndigestive functions are impaired, or even practically\\nsuspended. It has been found in many such cases\\nthat the peptonising principle exerts sufficient action\\nupon the milk in the stomach to insure its digestion\\nand proper assimilation. If the milk so prepared be\\nnot well borne, or any evidence appears of its imperfect\\ndigestion, it should be sufficiently predigested pep-\\ntonised by the usual warm process.\\nMilk by the cold process is especially suited for\\ndyspeptics and persons who ordinarily find milk in-\\ndigestible. This milk has no taste or evidence of the\\npresence of the peptonising agent.\\nPARTIALLY PEPTONISED MILK.\\nPut into a clean graniteware or porcelain-lined\\nsaucepan the powder contained in one of the Fairchild\\npeptonising tubes and a teacupful (gill) of cold water;\\nstir well, then add a pint of fresh cold milk. Place\\nthe saucepan on a hot range or gas stove and heat\\nwith constant stirring until the mixture boils. The\\nheat should be so applied as to make the milk boil in", "height": "4508", "width": "2944", "jp2-path": "foodforsickhowto00fren_0153.jp2"}, "154": {"fulltext": "I36 FOOD FOR THE SICK\\nten minutes. When cool, strain into a clean bottle,\\ncork well, and keep in a cool place. When needed,\\nshake the bottle, pour out the required portion, and\\nserve cold or hot, as directed by the physician in\\ncharge.\\nNote. Milk thus prepared will not become bitter.\\nHOT PEPTONISED MILK AS A BEVERAGE.\\nInto a clean quart bottle put the powder contained\\nin one of the peptonising tubes and a teacupful of\\ncold water shake, then add a pint of fresh cold milk\\nand shake the mixture again. Place the bottle on ice\\nuntil the milk is required for use. When needed,\\npour the portion to be used into a saucepan and heat\\nas hot as can be agreeably sipped.\\nIf required for immediate use, the peptonising\\npowder, cold water, and cold milk may be thoroughly\\nmixed in the saucepan and heated to the proper tem-\\nperature for drinking.\\nAt this temperature (during the heating) the pep-\\ntonising powder acts with great rapidity, and in a few\\nminutes a hot peptonised milk may be prepared which\\nwill be sufficiently digested for the majority of cases.\\nHot peptonised milk is the most grateful, nourish-\\ning, and bracing beverage for invalids, dyspeptics,\\ndiabetics, and consumptives.\\nIt is especially useful with breakfast, and at any\\ntime when suffering from a sense of exhaustion with\\nan intolerance for solid foods.\\nIt is very acceptable to persons who require\\nnourishment before sleeping, and may be used at the\\ntable instead of ordinary milk with tea or coffee.", "height": "4524", "width": "3024", "jp2-path": "foodforsickhowto00fren_0154.jp2"}, "155": {"fulltext": "AND HOW TO PREPARE IT. 1 37\\nEFFERVESCENT PEPTONISED MILK.\\nPut some finely cracked ice in a glass, and then\\nhalf fill it with cold apollinaris, vichy, clysmic, or\\ncarbonic water, as preferred; then quickly pour in the\\npeptonised milk and drink during effervescence.\\nPeptonised milk may be made agreeable to many\\npatients by serving with a little grated nutmeg, sweet-\\nened or flavored with a little brandy, etc.\\nSPECIALLY PEPTONISED MILK.\\nFOR JELLIES, PUNCHES, ETC.\\nFOR ALL RECEIPTS WHERE THE MILK IS TO BE MIXED\\nWITH FRUIT JUICES OR ACIDS.\\nMix the peptonising powder, water, and milk in a\\nbottle, and place in a hot-water bath exactly as\\ndirected in the warm process receipt. Now let the\\nbottle remain in the hot water for one hour, then pour\\ninto a saucepan and heat to boiling. This specially\\npeptonised milk is now ready for use in making\\njellies, etc. It may be immediately used if required\\nhot, or set aside on ice for punches, etc.\\nIn peptonising milk for all these receipts in which\\nlemon juice or acid is to be used, it is necessary to\\ncarry the process to the point at which the milk will\\nnot curdle with acid. Hence the one-hour digestion.\\nDo not fail to boil the milk immediately after the one\\nhour in water-bath in order to kill the peptonising\\nferment, which would otherwise digest the gelatine,\\nwhen added, and thus prevent the milk from forming\\na jelly.", "height": "4504", "width": "2960", "jp2-path": "foodforsickhowto00fren_0155.jp2"}, "156": {"fulltext": "138 FOOD FOR THE SICK\\nThe bitter taste of the milk so peptonised is en-\\ntirely absent from the jellies, punches, etc., and these\\nfoods containing milk in a completely digested form\\nare not only agreeable but exceedingly assimilable.\\nPEPTONISED MILK JELLY.\\nFirst take about half a box of Cox s gelatine and\\nset it aside to soak in a teacupful of cold water until\\nneeded.\\nTake one pint of hot specially peptonised milk\\nand dissolve in it about a quarter of a pound of sugar,\\nor sufficient to taste next add the gelatine and stir\\nuntil dissolved.\\nPare one fresh lemon and one orange, and put the\\nrinds into the hot peptonised milk.\\nSqueeze the lemon and orange juice into a glass;\\nstrain and mix it with two or three tablespoonfuls of\\nbest St. Croix rum, or brandy, etc., as may be pre-\\nferred.\\nLastly, add the juices and spirits with stirring.\\nStrain all through a colander, and when cooled to a\\nsyrup consistency, so as to be almost ready to set,\\npour into tumblers or jelly moulds and put in a cold\\nplace.\\nIt is important not to pour the milk into the moulds\\nuntil it is nearly cool otherwise it will separate in\\nsetting.\\nThis jelly has a delicious flavor, is highly acceptable\\nto invalids and convalescents at the period when they\\ntire of liquids and crave more substantial food.\\nGood St. Croix rum is generally preferable to other\\nspirits in making jellies, punches, etc.", "height": "4524", "width": "3064", "jp2-path": "foodforsickhowto00fren_0156.jp2"}, "157": {"fulltext": "AND HOW TO PREPARE IT. 1 39\\nPEPTONISED MILK PUNCH.\\nPrepare a punch from peptonised in the same\\nmanner as from ordinary milk, using St. Croix or\\nJamaica rum, whisky or brandy, as preferred, and\\nserve with grated nutmeg.\\nThis is a good way\\nTake a goblet about one-third full of fine crushed\\nice, pour on it a tablespoonful of St. Croix rum, a\\ndash of Curacoa, or other liquor that is agreeable to\\nthe taste, then fill the glass with peptonised milk,\\nstirring well sweeten to taste grate a little nutmeg\\non top.\\nPEPTONISED MILK LEMONADE.\\nTake a goblet one-third full of cracked ice, squeeze\\non it the juice of a lemon, and dissolve sufficient\\nsugar; then fill the glass with specially peptonised\\nmilk, stirring well.\\nMake this lemonade of equal parts of peptonised\\nmilk and mineral water, instead of milk alone, if you\\nprefer, first pouring the water, lemon juice, etc., on\\nthe ice, and then filling the glass with the milk.\\nThis makes an effervescing punch that is very\\nagreeable.\\nPEPTONISED MILK GRUEL.\\nMix smoothly a heaping teaspoonful of wheat flour\\nor arrowroot with half pint of cold water. Then\\nheat with constant stirring until it has boiled briskly\\nfor several minutes.\\nMix with this hot gruel one pint of cold milk and\\nstrain into a small pitcher or jar, and immediately add", "height": "4500", "width": "2948", "jp2-path": "foodforsickhowto00fren_0157.jp2"}, "158": {"fulltext": "140 FOOD FOR THE SICK\\nthe contents of one peptonising tube; mix well.\\nLet it stand in the hot-water bath, or warm place, for\\ntwenty minutes; then put into a clean quart bottle and\\nplace on ice.\\nThis milk gruel may be used in the same manner\\nand for the same purpose as plain peptonised milk.\\nThe flavor of this milk gruel is very agreeable,\\nthe taste of the peptone being masked by the digested\\narrowroot or flour, the peptonising powder digesting\\nboth the farinaceous matter and the milk.\\nPEPTONISED MILK WITH PORRIDGE.\\nTo a dish of porridge of oatmeal, rice, hominy, etc.,\\nas prepared for the table, add a sufficient quantity of\\nhot or cold peptonised milk.\\nIt will aid in the digestion of farinaceous foods for\\nyoung children, as well as supply the milk in a form\\nespecially adapted for children with defective diges-\\ntion.\\nPEPTONISED BEEF.\\nTake one-quarter pound finely minced raw lean\\nbeef, or same weight (of equal portions) of beef and\\nchicken meat mixed. Cold water, half a pint.\\nCook over a gentle fire, stirring constantly until it\\nhas boiled a few minutes.\\nThen pour off the liquor for future use, and beat\\nor rub the meat to a paste, and put it into a clean\\nfruit jar or bottle with half a pint of cold water and\\nthe liquor poured from the meat. Add:\\nBxtractum Pancreatis, 4 measures (20 grains),\\nSoda bicarb., 1 measure (15 grains).", "height": "4524", "width": "3036", "jp2-path": "foodforsickhowto00fren_0158.jp2"}, "159": {"fulltext": "AND HOW TO PREPARE IT. 141\\nShake all well together, and set aside in a warm\\nplace, at about no\u00c2\u00b0 to 115 F., for three hours, stirring\\nor shaking occasionally then boil quickly.\\nIt may then be strained, or clarified with white of\\negg, in usual manner. Season to taste with salt and\\npepper.\\nFor the great majority of cases it will not be required\\nto strain the peptonised liquor, for the portion of meat\\nremaining undissolved will have been so softened and\\nacted upon by the pancreatic extract that it will be\\nin very fine particles and diffused in an almost im-\\npalpable condition thus in a form readily subject to\\ndigestion in the stomach.\\nFarinaceous materials may also be advantageously\\nused in the preparation of the peptonised soup by sim-\\nply boiling a sufficient quantity of flour, arrowroot, etc.,\\nwith a half portion of the water used in above receipt,\\nand mixing all together meat, gruel, Extractum Pan-\\ncreatis, and soda. The Extractum Pancreatis will, at\\nthe same time, digest both starch and meat.\\nThis has a more agreeable flavor than that made of\\nmeats alone.\\nJelly also may be made of peptonised beef.\\nBe sure to boil the peptonised beef, after three\\nhours in warm place; otherwise the digestion will\\nprogress until it is spoiled.\\nPEPTONISED OYSTERS.\\n(ORIGINALLY SUGGESTED BY DR. N. A. RANDOLPH.)\\nTake a half dozen large oysters with their juice\\nand a half pint of water. Heat in a saucepan until\\nthey have boiled briskly for a few minutes. Pour off\\nthe broth and set aside.", "height": "4508", "width": "2960", "jp2-path": "foodforsickhowto00fren_0159.jp2"}, "160": {"fulltext": "142 FOOD FOR THE SICK\\nMince the oysters finely, and reduce them to a\\npaste with a potato masher in a wooden bowl.\\nNow put the oysters in a glass jar with the broth\\nwhich has been set aside, and add\\nBxtractum Pancreatis, 3 measures (15 grains),\\nSoda bicarb., 1 measure (15 grains).\\nLet the jar stand in hot water, or a warm place\\nwhere the temperature is not above 115 degrees, for\\none and a half hours.\\nThen pour into a saucepan and add half a pint of\\nmilk.\\nHeat over the fire slowly to boiling point.\\nFlavor with salt and pepper, or condiments to\\ntaste, and serve hot.\\nThere will be found but very small bits of the\\noysters undigested, and these may be strained out or\\nrejected in eating the soup, but will not be unaccept-\\nable to the stomach, except in very rare cases.\\nThe milk will be sufficiently digested during the\\nfew minutes which will elapse before the mixture\\nboils, if heated gradually.\\nBe sure to boil the peptonised oysters to finish the\\nprocess.\\nJUNKET, OR CURDS AND WHEY.\\nWITH FAIRCHILD S ESSENCE OF PEPSINE.\\nJunket, the soft jelly-like curded milk as prepared\\nwith Fair child s Essence of Pepsine, is a delicious\\ndelicacy for invalids, convalescents, and dyspeptics.\\nIt is especially acceptable and appropriate in conva-\\nlescence, when the liquid foods have become tiresome\\nand repulsive This junket gives the grateful and", "height": "4524", "width": "3076", "jp2-path": "foodforsickhowto00fren_0160.jp2"}, "161": {"fulltext": "AND HOW TO PREPARE IT. 1 43\\nwholesome sense of substance, while it does not\\noppress the digestion.\\nTake a half pint of fresh milk heated lukewarm,\\nadd one teaspoonful of Essence of Pepsine, and stir\\njust enough to mix. Pour into custard cups, and let it\\nstand till firmly curded may be served plain or with\\nsugar and grated nutmeg.\\nAs a dessert, junket when served with cream,\\nsweetened and flavored with nutmeg or wine, is far\\nmore toothsome than more elaborate dishes, and has\\nthe merit of requiring but a few minutes and no\\nspecial skill in its preparation.\\nJUNKET OF MILK AND EGG.\\nWITH FAIRCHILD S ESSENCE OF PEPSINE.\\nBeat one egg to a froth and sweeten with two tea-\\nspoonfuls of white sugar; add this to a half pint of\\nwarm milk; then add one teaspoonful of Fairchild s\\nEssence of Pepsine let it stand till curded. This milk\\nand egg junket is a highly nutritious and agreeable\\nfood.\\nWHEY.\\nWITH FAIRCHILD S ESSENCE OF PEPSINE.\\nTake a half pint of fresh milk heated lukewarm\\n(about 115 F.), add one teaspoonful of Fairchild s\\nEssence of Pepsine, and stir just enough to mix when\\nfirmly curded, beat up with a fork until the curd is\\nfinely divided now strain, and the whey is ready for\\nuse. Whey contains in solution the soluble albumin-\\noids, the sugar and the salts (mineral constituents) of\\nthe milk, and a small portion of fat.", "height": "4512", "width": "2896", "jp2-path": "foodforsickhowto00fren_0161.jp2"}, "162": {"fulltext": "144 FOOD FOR THE SICK\\nTHE PARTIAL DIGESTION OF FARINACEOUS\\nFOODS AT THE TABLE.\\nTo a saucer of well-cooked porridge of oatmeal,\\nwheaten grits or rice, etc., as warm as proper to be\\neaten, add one teaspoonful of Diastin. Stir for a few\\nminutes until thoroughly mixed before eating it.\\nDiastin must not be added to very hot food, for\\nif hotter than can be agreeably borne by the mouth,\\nthe digestive principle will be destroyed.\\nExtractum Pancreatis may be added in exactly the\\nsame manner, using a measure full of the dry Ex-\\ntractum Pancreatis instead of the teaspoonful of\\nDiastin. The powder imparts no taste or odor\\nto the food, and is handy to use. It further con-\\ntains every digestive principle those capable of digest-\\ning milk, fat, etc., and thus will aid in the digestion of\\nthe ordinary foods taken at the same meal with the\\nporridge.", "height": "4560", "width": "3068", "jp2-path": "foodforsickhowto00fren_0162.jp2"}, "163": {"fulltext": "FOOD FOR THE BABY.*\\nTo treat this subject in full would require a vol-\\nume in itself, so I shall only attempt to bring out\\nthe most important points, as the space allotted it\\nwould not warrant more.\\nFood for the baby must be considered under three\\nheads: Mother s Milk, Cow s Milk modified, and the\\nInfant Foods of commerce.\\nMother s 31ilk. The best, of course, is mother s\\nmilk, and when it is possible the child should always\\nbe given the food nature has provided for it, as the\\nacts of man can never exactly reproduce the work of\\nnature.\\nNursing, During the first three days there is but\\na small amount of milk secreted, so the child should\\nnot be allowed to nurse more than four or five times a\\nday during that period. After this, and during the first\\nweek, the child should be fed every two hours and\\ntwice during the night. A little further over you will\\nfind a table for feeding, which should be followed\\nafter the first week.\\nThe child should not be allowed to remain at the\\nbreast over fifteen or twenty minutes at a time.\\nI am especially indebted to Prof. Philip F. Barbour, of the Department\\nof Pediatrics in the Hospital College of Medicine. Louisville, Kentucky,\\nfor his assistance, so kindly given, in arranging this chapter.", "height": "4488", "width": "2888", "jp2-path": "foodforsickhowto00fren_0163.jp2"}, "164": {"fulltext": "I46 FOOD FOR THE BABY\\nThe nursings should be regular (at stated hours),\\nand this strictly adhered to. After each nursing the\\nnipples should be carefully washed.\\nThe food for the mother should be simple yet\\nnourishing, as meats, vegetables, some fruits (unless\\nthey produce indigestion in the mother), and plenty of\\nliquid, as milk or gruel tea, coffee, and, usually, wine\\nand beer should not be taken.\\nThe digestibility of mother s milk is affected in the fol-\\nlowing manner If the child be allowed to nurse oftener\\nthan every two hours, the proteids are increased and\\nthe fats diminished; and if the period between nurs-\\ning is lengthened, the proteids become normal and\\nthe fats increased; proteids are increased by lack\\nof exercise. Rich foods, excitement, anger, fright,\\nfatigue, grief, menses, cancer, etc., all affect the milk.\\nA well-nourished child has good color, sleeps well\\nafter nursing, and is quiet and good-natured when\\nawake. Its gain in weight should be about one-half\\npound a week.\\nCow s Milk. There are circumstances, however,\\nwhen for various causes other foods must be substi-\\ntuted when this condition arises we must find a food\\nwhich most closely resembles the natural product. In\\nseeking a food for an infant deprived of the breast, we\\nnaturally turn to the cow for a substitute, the milk of\\nwhich, in its natural state, however, proves to be indi-\\ngestible to the infant s stomach, and consequently\\ninadequate to replace mother s milk. We are now\\nbrought face to face with a problem to find a means\\nby which we can change the constitution of cow s\\nmilk to resemble human milk.", "height": "4524", "width": "3068", "jp2-path": "foodforsickhowto00fren_0164.jp2"}, "165": {"fulltext": "and how to prepare it. i47\\nComparative Table Showing the Difference\\nBetween Mother s and Cow s Milk.*\\nCow s. Mother s.\\nFat, 4.0 4.0\\nSugar, 4.5 7.0\\nCasein, 3.0 0.5\\nLact.-Albumin, 1.0 1.5\\nSalts, 0.7 0.2\\nWater, 86.8 86.8\\nThis table, the result of deep study, clearly reveals\\nthe reason why cow s milk is not suitable for the\\nhuman infant. It shows that mother s milk contains\\nmore sugar and less casein so that in the cow s milk\\nthere is a larger proportion of the elements which\\nbuild up muscle tissue, which is more than the child\\ncan use or its stomach digest, and, as a result, if taken\\ninto the stomach a curd that is indigestible is formed.\\nHow Can We Change Cow s Milk to Take the\\nPlace of Mother s Milk?\\nAgain I call your attention to the table above, and\\nat a glance you will see that it is in our power to\\nchange the quality of the milk in a very simple man-\\nner. By the addition of sugar, water, and cream we\\ncan produce a combination which will very closely\\nresemble the natural food, and, in its absence, answer\\nits purpose.\\nI here quote a formula which gives us about the\\nproper proportions for the mixture\\nCream, Three (3) ounces.\\nMilk, Two (2)\\nWater, Ten (10)\\nLime-water, One (1) ounce.\\nSugar of milk, One-half\\nA pinch of salt.\\nI have given this table in round numbers for the sake of convenience.\\nSome authors differ a fraction above and some below the figures given.", "height": "4496", "width": "2880", "jp2-path": "foodforsickhowto00fren_0165.jp2"}, "166": {"fulltext": "148\\nFOOD FOR THE BABY\\nIt must be borne in mind that this exact pro-\\nportion is not suited to every case, and must be\\nvaried as conditions present themselves.\\nIf there be too much casein in the milk, the stools\\nwill be green, or may contain curds and be of a\\ncheesy odor. To remedy this, the amount of milk in\\nthe above formula should be decreased.\\nIf there be too much fat, it will be shown by more\\nfrequent stools, containing whitish-yellow lumps, and\\nof a decided acid reaction this is to be remedied by\\ndecreasing the amount of cream in the mixture.\\nToo much sugar is the cause of frequent, thin stools,\\nacid in reaction and sour smelling. In this adjust-\\nment of quantities it should be done carefully and\\ngradually, and continued until normal conditions\\nexist.\\nThe Quantity of Food and the Time\\nfor Feeding.\\nI here give a table prepared by Dr. L,. Emmett\\nHolt:\\nSCHEDULE FOR FEEDING AN AVERAGE CHILD IN HEALTH,\\nInterval\\nNight\\nQuantity\\nQuantity\\nNumber\\nof\\nby day\\nfeeding\\nfor\\nfor\\nAGE\\nbetween\\n(10 P. m. to\\neach\\ntwenty-\\nmeals.\\nmeals.\\n6 A.M.).\\nmeal.\\nfour hours.\\ni week\\nIO\\n2 honrs\\n2\\nI oz.\\nIO OZ.\\n2 to 3 weeks\\nIO\\n2 honrs\\n2\\noz.\\n15 OZ.\\n4 weeks\\n9\\n2 honrs\\nI\\n2\\\\ OZ.\\n20 oz.\\n6 weeks\\n8\\n2J honrs\\nI\\n3 oz.\\n24 oz.\\n3 months\\n7\\n3 hours\\nI\\n4 oz.\\n28 oz.\\n5 months\\n6\\n3 hours\\n5J0Z.\\n33 oz.\\n6 months\\n6\\n3 hours\\n6 oz.\\n36 oz.\\n9 months\\n5\\n3 hours\\n7} oz.\\n37? oz.\\n12 months\\n5\\n3 hours\\n8 oz.\\n40 oz.", "height": "4524", "width": "3104", "jp2-path": "foodforsickhowto00fren_0166.jp2"}, "167": {"fulltext": "AND HOW TO PREPARE IT. 149\\nIf good results are desired, always be regular at\\nfeeding, and this regularity should be begun the first\\nweek of life. The baby should be put to sleep at the\\nsame time every day.\\nBe careful not to give more than the stomach can\\nhold, as overfeeding is bad.\\nVomiting is a sign of overfeeding or indigestion,\\nand when this occurs the amount given should be\\ndecreased at the next meal.\\nIncreasing the Child s Diet.\\nA child should be fed on a strictly milk diet until\\nabout the ninth or tenth month, when a little soft-\\nboiled egg, soups (vegetable and mutton), beef juice\\n(made by broiling rare done a tender piece of beef and\\npressing the juice from same), infant foods, and a\\nsmall amount of starchy food, as a bit of cracker,\\narrowroot or farina may be given once a day in a bottle\\nof milk. Potatoes may be given after the twelfth to\\nfifteenth month if they are baked and are well done.\\nFeeding in the Second Year.\\nA child should never have more than five meals a\\nday during this year, and some cases are better with\\nbut four. Give the first food at 7 a. m., and at inter-\\nvals of three hours during the day, including 7 p. m.\\nBe sure to be regular in the feedings.\\nDIET FOR DAY S FEEDING.\\nFirst feeding, Add to one-half pint of milk one\\ntablespoonful of cream and same quantity of some\\ncereal.", "height": "4488", "width": "2860", "jp2-path": "foodforsickhowto00fren_0167.jp2"}, "168": {"fulltext": "IJO FOOD FOR THE BABY\\nSecond feeding. Give only milk, about half pint.\\nThird feeding. One-half pint of milk, a small bit\\nof well-toasted bread over which some meat juice has\\nbeen poured, or a tablespoonful of scraped meat served\\nwith cracker. Egg, soft-boiled, may be used in place\\nof beef or beef juice.\\nFourth feeding. Milk.\\nFifth feeding. Milk with small quantity of some\\ncereal, as in the first feeding.\\nThe quantity of beef juice given should not be\\nover three tablespoonfuls at a feeding.\\nFeeding in the Third and Fourth Years.\\nFeed four times a day, and under no circumstances\\ngive any thing between regular feeding hours.\\nThe following is an idea of the food to be given a\\nfour-year-old child for one day:\\nFirst meal. Half an orange, two tablespoonfuls of\\nsome cereal with a little cream and a glass of milk.\\nSecond meal. A cup of broth with some stale*\\nbread toast or crackers a glass of milk may be given\\nin place of broth.\\nThird meal. A little steak or chop, sometimes\\nchicken, a little spinach, and a starchy vegetable like\\npotato. A little water is allowed. Stewed prunes\\nare allowed.\\nFourth meal. Milk toast or bread and milk.\\nThe juice of orange, the pulp of stewed prunes or\\nbaked apples may be given to a child of from fifteen to\\neighteen months old; they are laxative and aid in\\ndigestion. At four years almost any of the fresh fruits\\nmay be given in small quantities (except bananas).\\nBread for children should always be dry or toasted.", "height": "4524", "width": "3100", "jp2-path": "foodforsickhowto00fren_0168.jp2"}, "169": {"fulltext": "AND HOW TO PREPARE IT. 1 5 1\\nIn the followijig foods, forbidden and allowed, I\\nquote Dr. L. Emmett Holt:\\nFORBIDDEN.\\nMeats. Pork in all forms, dried, canned, or salted\\nmeats, goose, duck, game, kidney, liver, bacon, meat\\nstews, and dressings from roasted meats.\\nVegetables. Potatoes (except roasted), cabbage,\\nraw or fried onions, raw celery, radishes, cucumbers,\\ntomatoes (raw or cooked), beets, egg-plant, and green\\ncorn.\\nBread and Cake. All hot bread, biscuit, or rolls;\\nbuckwheat and all other griddle cakes all sweet\\ncakes, particularly those containing dried fruits and\\nthose heavily frosted.\\nDesserts. All nuts, candies, and dried fruits all\\ncanned or preserved fruits, pies, tarts, and pastry of\\nevery description.\\nDrinks. Tea, coffee, cocoa, wine, beer, and cider.\\nFruits. Bananas, all fruit out of season, all stale\\nfruits, particularly in cities during the summer.\\nGrapes are objectionable only on account of the seeds.\\nWith most of the other fruits it is the excess in\\nquantity which makes them injurious.\\nMost of the above should be prohibited in the case\\nof children under seven years, and all are improper\\nfor healthy children under four years of age.", "height": "4500", "width": "2856", "jp2-path": "foodforsickhowto00fren_0169.jp2"}, "170": {"fulltext": "152 FOOD FOR THE BABY\\nALLOWED.\\nMilk. Always the basis of the diet, one quart\\ndaily, without dilution, unless very rich always warm.\\nEgrgs. Soft boiled or poached, never fried, not\\noftener than three times a week.\\nMeats. After eighteen months if most of the\\nteeth are present, once daily, finely bruised or scraped\\nrare roast beef, roast lamb, broiled mutton chop or\\nbeefsteak, white meat of chicken or turkey, fresh fish,\\nboiled or broiled, bones the only objection.\\nVegetables. Potatoes (not until second year)\\nroasted, peas, asparagus tops, spinach, string beans,\\nboiled onions, stewed celery; all should be well\\ncooked, in season, and fresh.\\nCereals. Oatmeal, wheaten grits, hominy, barley,\\nrice, and arrowroot all should be cooked at least two\\nhours and given with milk or cream, well salted,\\nwithout sugar.\\nBroths, etc. Beef juice expressed from broiled\\nsteak (one half to one pound) mutton, beef or chicken\\nbroth, as follows One pound of finely-chopped lean\\nmeat, one pint of water stand on ice for eight hours,\\ncook slowly one hour, strain, and season with salt;\\ncook, skim off fat.\\nBread and Crackers. In some form may be\\ngiven at each meal; only stale bread (well baked),\\nzwieback, graham, oatmeal, and gluten crackers, with\\nmeals only.", "height": "4524", "width": "3080", "jp2-path": "foodforsickhowto00fren_0170.jp2"}, "171": {"fulltext": "AND HOW TO PREPARE If. 1$$\\nDesserts. (After two and one-half years) Plain\\ncustards, ice cream (not oftener than once a week)\\nrice pudding (no raisins), baked apples, stewed prunes.\\nFruits. (After fifteen months) Oranges (after two\\nand one-half years) apples, pears, grapes, berries, etc.\\nIn the country almost all varieties in moderate quan-\\ntity; give very cautiously in cities during the sum-\\nmer.\\nInfant Foods.-\u00e2\u0080\u0094 I shall divide them into two\\nclasses First, those that do not contain milk, and are\\nto be mixed with milk when they are fed. To the\\nsecond class belong those which contain dried milk,\\nand are to be prepared by the addition of water. Now\\ncomes the question, how do they resemble mother s\\nmilk when prepared for feeding? If we mix the foods\\naccording to the directions of the manufacturers, we\\nfind by analysis a difference in the physical properties,\\ndeficient in milk fat, milk sugar, and milk salts, and\\nin some we find pure starch, something the infant can\\nnot digest.\\nAfter thoroughly investigating the use of foods,\\nauthorities tell us it is best not to use them until after\\nthe sixth month, and then not in large quantities, and\\nnever as a permanent food, though they may be em-\\nployed temporarily with advantage when for any\\nreason the child is unable to digest milk, as in various\\nacute diarrheal diseases.\\nWeaning the Baby. Weaning from the breast\\nshould be begun at about the tenth month, substi-\\ntuting one feeding for one nursing, later on two feed-\\nings, etc., until the breast is given up altogether.", "height": "4508", "width": "2872", "jp2-path": "foodforsickhowto00fren_0171.jp2"}, "172": {"fulltext": "154 FOOD FOR THE BABY\\nWeaning from the bottle should always begin at\\nabout the twentieth month, and should be accom-\\nplished in fifteen months or less. Weaning should be\\ndone gradually, as described in another part of this\\narticle.\\nMilk from One Cow. It is not well to use the\\nmilk of one cow, as such milk is so likely to vary, so\\nthe best results are obtained where a mixture of the\\nmilk of a herd is used.\\nThe Nursing Bottle must be kept thoroughly\\nclean. It should be rinsed after each feeding, and\\nthoroughly scalded each time before use, rinsing it out\\ntwice a day with a soda or boric-acid solution.\\nThe Nipple. Use only a straight nipple that can\\nbe adjusted to the bottle, as one with the rubber tub-\\ning attached is hard to keep clean. After each nurs-\\ning the nipple should be cleaned, and some authorities\\nsay keep it in a boric-acid solution when not in use.\\nPasteurization takes place at 167 F. This does\\nnot destroy the taste or change the constituents of\\nthe milk.\\nSterilization takes place at 212 F. This affects\\nboth flavor and digestibility.", "height": "4524", "width": "3040", "jp2-path": "foodforsickhowto00fren_0172.jp2"}, "173": {"fulltext": "AND HOW TO PREPARE IT. I 55\\nA WORD ON SERVING.\\nNothing is so pleasing to the stomach as a food\\ndaintily served. The selection of china in which food\\nis to be served should be carefully looked to. Blue and\\nwhite china serves best for all-around purposes, but\\nwhen it is possible have a harmony of color between\\nthe food and the dish. The dressing of the foods with\\n\u00e2\u0080\u00a2green stuffs, such as parsley, lettuce leaves, water-\\ncress, laid around the dish, serves to harmonize color,\\nand gives it a dainty, appetizing look. Sliced lemon\\nserved on meats gives a pretty effect. All these small\\npoints count in bringing back the appetite of the\\ninvalid. The silver should be kept bright, and the\\nlinen may be plain but spotless. The air of neatness\\nand elegance should be combined. If the serving-tray\\nbe silver, let the edge show if it be black, cover it\\nwith the tray cloth. A black tray will spoil an other-\\nwise pretty effect.\\nRELATIVE VALUE OF APOTHECARIES\\nAND METRIC WEIGHTS.\\nOne grain, 0.065 gram.\\nOne dram, 3.9 grams.\\nOne ounce, 31.10 grams.\\nRELATIVE VALUE OF APOTHECARIES\\nAND METRIC FLUID MEASURES.\\nOne minim, 0.06 cubic centimeter.\\nOne fluid dram, 3.75 cubic centimeters.\\nOne fluid ounce, 30.00 cubic centimeters.", "height": "4492", "width": "2864", "jp2-path": "foodforsickhowto00fren_0173.jp2"}, "174": {"fulltext": "TABLE OF APPROXIMATE WEIGHTS AND\\nMEASURES.\\nThree teaspoonfuls, One tablespoonful.\\nFour tablespoonfuls, One wineglassful.\\nTwo wineglassfuls, One gill.\\nTwo gills, One tumbler or cup.\\nTwo cups, One pint.\\nOne quart of sifted flour, One pound.\\nOne quart powdered sugar, One pound, seven oz.\\nOne quart granulated sugar, One pound, nine oz.\\nOne pint closely packed butter, One pound.\\nThree cupfuls sugar, One pound.\\nFive cupfuls sifted flour, One pound.\\nOne tablespoonful salt, One ounce.\\nSeven tablespoonfuls granulated sugar, One-half pint.\\nTwelve tablespoonfuls flour, One pint.\\nThree coffee cupfuls, One quart.\\nTen eggs, One pound.\\nA tablespoonful is frequently mentioned in receipts.\\nIt is generally understood as a measure or bulk equal\\nto that which would be produced by half an ounce of\\nwater.\\nUTENSILS.\\nA double tin steamer.\\nAn earthen crock.\\nAn enameled saucepan.\\nMeat juice press (a lemon-squeezer may be substi-\\ntuted).\\nA porcelain duck.\\nGlass tube.\\nGlass funnel.\\nPorcelain or glass spoons.\\nA glass dropper.\\nA graduate medicine glass.\\nAsbestos mats.\\nIt is well to have an oil or gas stove.\\nThese articles are indispensable in the preparation\\nand serving of food in the sick-room.", "height": "4524", "width": "3032", "jp2-path": "foodforsickhowto00fren_0174.jp2"}, "175": {"fulltext": "INDEX.\\nAlcohol Allowed in Gastric Cancer, 16\\nAlcoholic Pancreas Extract, 125\\nAlcohol in Typhoid, 40\\nAllowed after Sunstrokes and Heat Exhaustion, 35\\nAllowed in Albuminuria, 3, 4\\nAllowed in Alcoholism, Acute, 1\\nAllowed in Alcoholism, Chronic, 2, 3\\nAllowed in Anemia or Debility, 5, 6\\nAllowed in Cholera, 8\\nAllowed in Constipation 6, 7\\nAllowed in Diabetes, 9,10,11\\nAllowed in Diarrhea, 11, 12\\nAllowed in Diphtheria, 8\\nAllowed in Diseases of Liver and Bile Passages, 27\\nAllowed in Dysentery, 13\\nAllowed in Fevers, 13, 14\\nAllowed in Gastric Cancer, 15, 16\\nAllowed in Gastric Cancer in advanced cases per mouth, 15\\nAllowed in Gastric Ulcer, 22,23\\nAllowed in Gastritis, Acute, 17, 18\\nAllowed in Gastritis, Chronic, 19\\nAllowed in Genito-Urinary Tract Inflammation, 24\\nAllowed in Gout and Rheumatism, 25, 26\\nAllowed in Malarial Fever, 28\\nAllowed in Obesity, 30\\nAllowed in Scarlet Fever, 33\\nAllowed in Scurvy (Infantile), 34\\nAllowed in Smallpox, 35\\nAllowed in Tuberculosis, 36, 37\\nAllowed in Typhoid, 38, 39, 40\\nAllowed in Whooping-Cough, 41", "height": "4496", "width": "2856", "jp2-path": "foodforsickhowto00fren_0175.jp2"}, "176": {"fulltext": "1 58 INDEX.\\nAlmond Cakes for Diabetes (Seegen), 92\\nApple and Rice Water, 115\\nApple Charlotte, 120\\nApple Soup, 58\\nApple Water, 115\\nApple Water and Sherry, 116\\nArrowroot Mould, 118\\nAsparagus, Canned, 96\\nBaked Apples, 128\\nBaked Apple Water, 115\\nBaking, 47\\nBaking Irish Potatoes, 127\\nBarley Jelly, 118\\nBarley Water No. 1, no\\nBarley Water No. 2, ,110\\nBarley Water, Thick, No. 3, no\\nBeef Essence (Yeo), 52\\nBeef Jelly, 61\\nBeef Juice, 52\\nBeef Peptonoids, .128\\nBeefsteak in Oil (Hemineter), 73\\nBeef Tea, 52\\nBeef Tea and Barley, 53\\nBeef Tea, Chrysties 53\\nBeef Tea Custard, 54\\nBeef Tea Jelly, 61\\nBeef Tea (raw), 52\\nBeef Tea with Acid, 53\\nBeef Tea with Oatmeal (Anderson), 53\\nBeer Soup, 61\\nBlackberry Vinegar, 114\\nBlack Currant and Arrowroot Water, 115\\nBlack Currant Vinegar, 114\\nBoiling, 47\\nBone Marrow, 123\\nBone Marrow and Glycerine, 124\\nBouillon, Bottled (Uffelmann), 54\\nBovinine, 128", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0176.jp2"}, "177": {"fulltext": "INDEX. 159\\nBrain Cutlets, 73\\nBrain Soup (Hemmeter), 56\\nBrandy Cocoa (Trained Nurse), 117\\nBran Tea, no\\nBread, Afternoon Tea, 86\\nBread, Aleuronat (Huth), 92\\nBread, Boston Brown, 89\\nBread, Brown and Cream, 89\\nBread, Diet, 91\\nBread, Gluten, 88\\nBread Jelly, 118\\nBread-Making. General consideration of, 80\\nBread of Corn and Rice, 89\\nBread, One Loaf, 85\\nBread, Rye, 86\\nBread, Salt-Rising, 87\\nBread, Whole Wheat, 86\\nBroiling, 48\\nButtermilk in Typhoid, 38\\nCalf s Brains Stewed, 71\\nCalf s Foot Broth, 55\\nCalf s Foot Cream Jelly, 61\\nCanned Goods. General Consideration of, 95\\nCarnrick s Soluble Food, 128\\nCarving Meats, 71\\nCasein, too much in milk, 148\\nCaudle (Ringer), 114\\nCelery Water 108\\nCereal with Fruit (Trained Nurse), 80\\nChicken Broth (Bartholomew), 55\\nChicken Jelly (Adams), 61\\nChocolate Blanc Mange, 123\\nChops, Broiled, 71\\nClam Broth, 50\\nClam Juice (raw) and Milk, 50\\nClam Water, 50\\nClaret Jelly, 119\\nClyster, Nutritive (Boas), 131", "height": "4484", "width": "2868", "jp2-path": "foodforsickhowto00fren_0177.jp2"}, "178": {"fulltext": "160 INDEX.\\nCocoa Cordial (Trained Nurse), 117\\nCoffee Custard, 119\\nCoffee Jelly, 122\\nCold and Heat in bread-making, 81\\nCordial, Sago, 112\\nCorn, Canned, 95\\nCorned Beef Hash on Toast with Poached Eggs, 74\\nCornflower Posset, 123\\nCorn Soup, 58\\nCow s Milk, 146\\nCream of Pea Soup (Trained Nurse), 59\\nCream of Tartar Drink (Pavy), in\\nCream Soup, 57\\nCrust Coffee, in\\nCurrant Jelly Water (Fagge), 114\\nCustard, Baked, 107\\nCustard, Savory (Anderson), 108\\nCustard, Soft, 108\\nDanish Pudding, 123\\nDemulcent Drink (Ringer), 11 1\\nDiet in\\nAbdominal Surgery, 45\\nAlbuminuria, 3\\nAlcoholism, Acute, 1\\nAlcoholism, Chronic, 2\\nAnemia or Debility, 5\\nCerebral Apoplexy, 42\\nCholera, 7\\nChorea, 42\\nConstipation, 6\\nDebility (see Anemia), 5\\nDiabetes, 9\\nDiarrhea, n\\nDiphtheria, 8\\nDysentery, 13\\nDyspepsia. See Gastritis, Acute.\\nEpilepsy, 4 2\\nFevers, 13", "height": "4524", "width": "3016", "jp2-path": "foodforsickhowto00fren_0178.jp2"}, "179": {"fulltext": "INDEX. l6l\\nDiet in\\nGastric Cancer, 15\\nGastric Ulcer, 21\\nGastritis, Acute, 16\\nGastritis, Chronic, 19\\nGeneral Surgery, 45\\nGenito-Urinary Tract, Inflammation of the, 23\\nGoitre, Exophthalmic, 42\\nGout and Rheumatism, 25\\nGrand Mai. See Epilepsy.\\nHeadache. See Neuralgia.\\nHydrophobia. See Tetanus.\\nHysteria 43\\nLiver and Bile Passages, Diseases of, 27\\nMalarial Fever, 27\\nMania. See Melancholia.\\nMelancholia and Mania, 43\\nMigraine. See Neuralgia.\\nNeuralgia, 44\\nNeurasthenia, 43\\nObesity, 28\\nPetit Mai. See Epilepsy.\\nPneumonia, 32\\nPoisoning by Strong Acids and Alkalies, 31\\nPregnancy, 31\\nPyemia and Septicemia, 32\\nRheumatism. See Gout.\\nRickets, 32\\nScarlet Fever, 33\\nScurvy (Infantile), 34\\nSepticemia. See Pyemia.\\nSmallpox, 35\\nSunstrokes and Heat Exhaustion, 35\\nSurgery of Face, 46\\nTetanus and Hydrophobia, 44\\nTic Douloureux. See Tri-facial Neuralgia.\\nTri-facial Neuralgia, 44\\nTuberculosis, 35", "height": "4492", "width": "2860", "jp2-path": "foodforsickhowto00fren_0179.jp2"}, "180": {"fulltext": "1 62 INDEX.\\nDiet in\\nTyphoid, 37\\nWhooping-Cough, 41\\nDigestibility of Mother s Milk, 146\\nDrink, Pleasant, 114\\nDrinks, 108\\nDujardin-Beaumetz Food, 126\\nDujardin-Beanmetz Menu in Obesity, 29\\nEbstein s Menu in Obesity, 28, 29\\nEgg and Port Wine, 105\\nEgg and Sherry, 104\\nEgg and Wine (Ringer), 100\\nEgg, Boiled, New Process, No. 3, 106\\nEgg, Boiled, No. 2, 106\\nEgg Drink, 103\\nEgg Lemonade, 117\\nEgg, Milk, and Brandy, 104\\nBggnog, 104\\nEgg, Poached, New Way, 106\\nEgg Sandwiches, 107\\nEggs, Boiled, 106\\nEggs, Cooked, 106\\nEggs for Fever Patients (Yeo), 104\\nEgg Snow, 105\\nEgg Soup, 56\\nEggs, Raw, 103\\nEgg, Steamed, 106\\nEggs, Wine Whey with, 105\\nEgg Toast, 106\\nEgg Water, 103\\nEgg with Beef Tea, 105\\nEnema (Barbour), 132\\nEnema (Herrick), 132\\nEnema, Nutritive (Ewald), 131\\nEnema, Nutritive (Jaccoud), 131\\nEnema, Nutritive (Leube), 130\\nEnemata, Beef, Peptonised, 133\\nEnemata, Egg, Peptonised, 133", "height": "4524", "width": "2972", "jp2-path": "foodforsickhowto00fren_0180.jp2"}, "181": {"fulltext": "INDEX. 163\\nEnemata, Milk, Peptonized, 133\\nEnemata, Panopepton, 134\\nFarinaceous Foods, etc. General consideration of, 76\\nFat, too much in milk, 148\\nFeeding in Second Year, 149\\nFeeding in Third and Fourth Years, 150\\nF^ver Food (Buss), 126\\nFish and Oysters. General consideration of, 63\\nFish, Boiled, 64\\nFish Cream, 65\\nFish Custard, 66\\nFish, Frying, 64\\nFish, Invalid, 66\\nFish, Potted, 65\\nFish Pudding, 66\\nFish Pudding and Toast, 66\\nFish Sandwiches, 65\\nFish, Steaming and Baking, 65\\nFish Soup, 55\\nFish Toast, 65\\nFlaxseed Tea, 109\\nFlaxseed Tea with Lemon, 109\\nFlour, best for bread-making, 81\\nFood for the Baby, 145\\nFood Products, 128\\nFrizzled Beef, 75\\nFrothergill s Amylaceous Food, 125\\nFruits, Canned. General rules for cooking, 95\\nFruits, Dried and Evaporated, 96\\nFrying, 48\\nGastric glands, destruction of in Alcoholism, Chronic, 2\\nGeneral rules for feeding after Poisoning by Strong Acids\\nand Alkalies, 31\\nGeneral rules for feeding during Pregnancy, 31\\nGeneral rules for feeding in\\nAlcoholism, Acute, 1\\nAlcoholism, Chronic, 2\\nAlbuminuria, 3", "height": "4492", "width": "2872", "jp2-path": "foodforsickhowto00fren_0181.jp2"}, "182": {"fulltext": "164 INDEX.\\nGeneral rules for feeding in\u00e2\u0080\u0094\\nCholera, 7\\nConstipation, 6\\nDiabetes, 9\\nDiarrhea, n\\nDiphtheria, 8\\nDiseases of Liver and Bile Passages, 27\\nDysentery, 13\\nFevers, 13\\nGastric Cancer, 15\\nGastric Ulcer, 21\\nGastritis, Acute, 16\\nGastritis, Chronic, 19\\nInflammation of Genito-Urinary Tract, 23\\nGout and Rheumatism, 25\\nMalarial Fever, 27\\nObesity, 28\\nPneumonia, 32\\nPyemia and Septicemia, 32\\nRickets, 32\\nScarlet Fever, 33\\nScurvy (Infantile), 33\\nTuberculosis, 35\\nTyphoid, 37, 38\\nWhooping-Cough, 41\\nGeneral rules in Anemia or Debility, 5\\nGlair Water (Hemmeter), 103\\nGlobou, 128\\nGluten Cream Wafers, 88\\nGluten Gems, 88\\nGluten Griddle Cakes, 88\\nGraham Rolls, Hard, 88\\nGrape Juice (Unfermented) and Water, 114\\nGrilling (see Broiling), 48\\nGruel, Baked Flour, 113\\nGruel, Barley, 112\\nGruel, Cracker, 113\\nGruel, Farina, 113", "height": "4524", "width": "3024", "jp2-path": "foodforsickhowto00fren_0182.jp2"}, "183": {"fulltext": "INDEX. 165\\nGruel, Flour, 113\\nGruel, Indian Meal, 113\\nGruel, Milk, Peptonised, 139\\nGruel, Oatmeal, 112\\nGruel, Royal, 112\\nGum Arabic Water, 108\\nHam and Toast with Poached Eggs, 74\\nHamburger Steak, 74\\nHam Mousiline, 74\\nHemaboloids, 128\\nHorlick s Food, 128\\nIce Cream, Peptonised, 103\\nIchthyocolla Jelly (Hemmeter), 120\\nImperial Granum, 129\\nIncreasing Child s Diet, 149\\nInfant Food, 126\\nInfant Food (Eivlart), 127\\nInfant Foods, 153\\nIrish Moss Jelly, 119\\nJellies, Farinaceous and Wine, 118\\nJelly (Wiels, for Dyspeptics), 62\\nJunket, 99\\nJunket (Anderson), 100\\nJunket of Milk and Egg, 143\\nJunket, or Curds and Whey 142\\nKefyr (Hemmeter), 102\\nKidney, Stewed, 71\\nKneading in Bread-making, 83\\nKoumiss, 101\\nLeibig s Soluble Food, 129\\nLemonade, 116\\nLemonade No. 2, 116\\nLemon Sponge or Snow Pudding, 122\\nLime-Water, 108\\nLinseed Tea (Chambers), 109\\nMacaroni with Cream, 80\\nMalted Milk, 129\\nMaltine, 129", "height": "4480", "width": "2864", "jp2-path": "foodforsickhowto00fren_0183.jp2"}, "184": {"fulltext": "l66 INDEX.\\nMaltzyme, 129\\nMeat Biscuit (Parkes), 125\\nMeat, Boiling, 70\\nMeat Bouillon Wine Clyster (Fleiner), 132\\nMeat Cure, 58\\nMeat Extract Ice (Ziemssen), 54\\nMeat Jellies, 61\\nMeat Jelly (Hepp), 61\\nMeat Preparations, 62\\nMeat Preparations. How Served, 63\\nMeat Puree Soup (Hehl), 57\\nMeat, Roasting or Baking, 69\\nMeats, Broiling, 70\\nMeats, Grilling (see Meat, Broiling), 70\\nMeats, Poultry, etc. General Consideration of, 68\\nMeats, Stewing, 70\\nMeat Teas, Soups, and Broths. General Consideration of\\nPreparation of, 49\\nMellin s Food, 129\\nMethods of Cooking. General Consideration of the, 47\\nMethod to Change Cow s Milk to Resemble Mother s Milk. 147\\nMilk, Almond (Hemmeter), 98\\nMilk and Cinnamon Drink, 97\\nMilk and Egg, 98\\nMilk and Lime-water, 97\\nMilk and Milk Preparations, 97\\nMilk and Seltzer, 97\\nMilk and Soda Water, 97\\nMilk and Vichy, 97\\nMilk, Effervescent Zyminised, 101\\nMilk From One Cow, 154\\nMilk in Typhoid, 38\\nMilk Jelly (Hemmeter), 100\\nMilk Lemonade, Peptonised, 139\\nMilk Mixture in Typhoid, 98\\nMilk Punch, 98\\nMilk Punch, Peptonised, 139\\nMilk, Rice, 97", "height": "4524", "width": "2960", "jp2-path": "foodforsickhowto00fren_0184.jp2"}, "185": {"fulltext": "INDEX. 167\\nMilk Sherbet, 122\\nMilk, Sterilized, 101\\nMilk Toast, Peptonised, 93\\nMilk with Brandy or Sherry, 98\\nMilk with Suet, 99\\nMinced Meats, 73\\nMiscellaneous, 125\\nMistura Spiritus Vini Gallici, 104\\nMitchell, S. Weir. Menu in Obesity, 30\\nMother s Milk, 145\\nMulled Wine (Ringer), 114\\nMultiple Neuritis, Diet in, 43\\nMush, Hominy, 77\\nMush, Oatmeal, 77\\nMushrooms Stewed with Toasted Bacon, 72\\nMush, Rye Meal, 78\\nMust Avoid in Albuminuria, 4\\nMust Avoid in Anemia or Debility, 6\\nMust Avoid in Constipation, 7\\nMust Avoid in Diabetes, 11\\nMust Avoid in Diarrhea, 12\\nMust Avoid in Diseases of Liver and Bile Passages, 27\\nMust Avoid in Fevers, 14\\nMust Avoid in Gastric Cancer, 15\\nMust Avoid in Gastric Ulcer, 23\\nMust Avoid in Gastritis, Acute, 18\\nMust Avoid in Gastritis, Chronic, 20\\nMust Avoid in Genito-Urinary Tract Inflammation, 24\\nMust Avoid in Gout and Rheumatism, 26\\nMust Avoid in Obesity, 31\\nMust Avoid in Tuberculosis, 37\\nMutton and Chicken Broth (Osier), 54\\nMutton Broth, 51\\nMutton Tea, 51\\nMutton Tea Custard, 54\\nMutton Tea with Egg, 51\\nNestle s Food, 129\\nNipple, The, 154", "height": "4480", "width": "2852", "jp2-path": "foodforsickhowto00fren_0185.jp2"}, "186": {"fulltext": "1 68 INDEX.\\nNitrogenous Foods for Children and Adolescence in\\nAlbuminuria, 4\\nNourishing Soup (Ringer), 56\\nNursing, 145\\nNursing Bottle, The, 154\\nNutritious Coffee, 117\\nNutritious Jelly, 118\\nOmelet, Bread, 107\\nOmelet, Rum, 107\\nOmelet, Smoked Beef, 75\\nOmelet, Souffle, 106\\nOperations on the Face, Diet After, 46\\nOrange Charlotte, 120\\nOrange Cream, 121\\nOrange Flower Water, 109\\nOsier Menu in Gastric Ulcer, 22\\nOysters a la Blanche, 67\\nOysters, Broiled, 68\\nOysters, Curled, 67\\nOyster Juice (Raw) and Milk, 50\\nOysters and Toast, 68\\nOysters, Peptonised, 67\\nOyster Tea, 50\\nPanada, Milk, 113\\nPanada (Ringer), 125\\nPanada, Water, 113\\nPanada, Water with Beef Tea, 114\\nPanopeptone, 129\\nPartial Digestion of Farinaceous Foods at the Table, 144\\nPasteurization, 154\\nPeaches, Dried, 96\\nPeptonised Beef, 140\\nPeptonised Enemata, 133\\nPeptonised Foods, 134\\nPeptonised Milk (Cold Process), 135\\nPeptonised Milk, Effervescent, 137\\nPeptonised Milk Gruel, 139\\nPeptonised Milk, Hot, 136", "height": "4524", "width": "3040", "jp2-path": "foodforsickhowto00fren_0186.jp2"}, "187": {"fulltext": "INDEX. 169\\nPeptouised Milk Jelly, 138\\nPeptonised Milk Lemonade, 139\\nPeptonised Milk (Partially), 135\\nPeptonised Milk Punch, 139\\nPeptonised Milk, Specially for Jellies, Punches, etc., 137\\nPeptonised Milk (Warm Process), 134\\nPeptonised Milk with Porridge, 140\\nPeptonised Oysters,. 141\\nPigeon Stew with Milk, 72\\nPorridge, Baked Flour, 79\\nPorridge, Gluten, 77\\nPorter Jelly, 119\\nPort Wine Jelly (Ringer), 119\\nPowdered Beef, 126\\nPredigested Foods in Alcoholism, Chronic, 2\\nPreparation of Bowel for an Enema, 130\\nPrunes, Stewed, 96\\nPrune Whip (Trained Nurse), 127\\nPuree of Fresh Beans, 60\\nPuree of Green Peas, 60\\nPuree of Split Peas, 59\\nPuree of White Beans, 60\\nRaspberry Cream, 121\\nRaw Meat Diet, 124, 125\\nRaw Meat Diet (Ringer), 124\\nRaw Meat Foods, 123\\nRaw Meat Sandwiches, 124\\nRectal Feeding in Alcoholism, Chronic, 3\\nRectal Feeding in Diphtheria, 8\\nRectal Feeding in Gastric Cancer, 15\\nRegular Diet after Alcoholism, Chronic, 3\\nRice, Boiled, 76\\nRice Cream, 78, 121\\nRice, Imperial, 78\\nRice Pudding, 79\\nRice Pudding and (ground) Malt (Yeo), 79\\nRice Water, in\\nRice Water (Pavy), ,111", "height": "4468", "width": "2856", "jp2-path": "foodforsickhowto00fren_0187.jp2"}, "188": {"fulltext": "I7Q INDEX.\\nRoasting, 47\\nRolls, 87\\nRum Punch, 98\\nRusks, Egg, 90\\nRusks, Sponge, 91\\nRussian Cream, 122\\nSassafras Water, 109\\nSautering, 48\\nServing, A Word on, 155\\nSimmering, 48\\nSippets, 90\\nSmelts, Broiled, 67\\nSmoked Beef with Cream Sauce, 76\\nSolid Foods in Cholera, 8\\nSoup Biscuit (Hemmeter), 91\\nSoup Containing Meat (Rosenthal), 58\\nSoup Roll (Heyl), 91\\nSoup Sticks, 90\\nSponge Drops (Trained Nurse), 92\\nStarchy Foods, percautious in eating in Alcoholism,\\nAcute, 2\\nSterilization, 154\\nStew for Invalids, 72\\nStimulants Allowed in Anemia or Debility, 6\\nStimulants Allowed in Fevers, 14\\nStoke s Cognac Mixture, 126\\nStrawberry Cream, 127\\nStrengthening Mixture, 105\\nSugar, too much in milk, 148\\nSurgical Operations, Diet after, 45\\nSweetbreads, Baked, 73\\nSweetbreads, Broiled, 71\\nSweetbread Soup (Hemmeter), 55\\nTable of Approximate Weights and Measures, 156\\nTable of Quantity of Food and Time for Feeding, 148\\nTable of Relation of Apothecaries and Metric Weights, 155\\nTable of Relative Value of Apothecaries and Metric\\nFluid Measures, 155", "height": "4524", "width": "3024", "jp2-path": "foodforsickhowto00fren_0188.jp2"}, "189": {"fulltext": "INDEX. 171\\nTable Showing Difference Between Mother s and Cow s\\nMilk, 147\\nTamarind Water, 116\\nTapioca Cream 80\\nTapioca Cream (Trained Nurse), 79\\nTemperature of Fat for Frying, 48\\nTemperatures in Bread-making, 83, 84\\nThirst in Cholera, 7\\nThirst in Typhoid, 39\\nTime for Baking Bread, 84\\nToast Water, in\\nTom and Jerry, 104\\nTomatoes, Canned, 96\\nTomato Soup, 59\\nTrophonine, 129\\nUtensils, 156\\nVeal Cream, 57\\nVeal Tea, 52\\nVegetables, Canned. General Rules for Cooking, 95\\nVegetables, Dried. General Rules for Cooking, 93\\nVegetables, Fresh. General Rules for Cooking, 93\\nVegetables, Time for Cooking, 94\\nWeaning the Baby, 153\\nWhey, 143\\nWhey, Champagne, 98\\nWhey, Cream of Tartar (Pavy), 99\\nWhey, Tamarind (Pavy), 99\\nWhey, White Wine (Pavy), 99\\nWhey, Wine, 100\\nWhey, Wine (Thompson), 99\\nYeast, 85\\nYeast, pure, in bread-making, 81\\nZwieback, 89", "height": "4428", "width": "2852", "jp2-path": "foodforsickhowto00fren_0189.jp2"}, "190": {"fulltext": "", "height": "4524", "width": "2996", "jp2-path": "foodforsickhowto00fren_0190.jp2"}, "191": {"fulltext": "", "height": "4488", "width": "2856", "jp2-path": "foodforsickhowto00fren_0191.jp2"}, "192": {"fulltext": "", "height": "4524", "width": "3068", "jp2-path": "foodforsickhowto00fren_0192.jp2"}, "193": {"fulltext": "", "height": "4484", "width": "2788", "jp2-path": "foodforsickhowto00fren_0193.jp2"}, "194": {"fulltext": "", "height": "4524", "width": "3052", "jp2-path": "foodforsickhowto00fren_0194.jp2"}, "195": {"fulltext": "", "height": "4480", "width": "2848", "jp2-path": "foodforsickhowto00fren_0195.jp2"}, "196": {"fulltext": "", "height": "4712", "width": "3115", "jp2-path": "foodforsickhowto00fren_0196.jp2"}}