A handbook of invalid cooking : $b for the use of nurses in training, nurses in private practice, and others who care for the sick

TRANSCRIBER'S NOTE

  Italic text is denoted by _underscores_.

  Bold text is denoted by =equal signs=.

  A subscript is denoted by _{x}, for example CO_{2} or C_{6}H_{10}O_{5}.

  Basic fractions are displayed as ½ ⅓ ¼ etc; other fraction are shown
  in the form a/b, for example 1/7 or 1/3000.

  Some minor changes are noted at the end of the book.




  A HANDBOOK

  OF

  INVALID COOKING

  FOR THE USE OF

  NURSES IN TRAINING-SCHOOLS
  NURSES IN PRIVATE PRACTICE
  AND OTHERS WHO CARE FOR THE SICK

  CONTAINING EXPLANATORY LESSONS ON THE PROPERTIES
  AND VALUE OF DIFFERENT KINDS OF FOOD, AND RECIPES
  FOR THE MAKING OF VARIOUS DISHES


  BY

  MARY A. BOLAND

  INSTRUCTOR IN COOKING IN THE JOHNS HOPKINS
  HOSPITAL TRAINING-SCHOOL FOR NURSES; MEMBER
  OF THE AMERICAN PUBLIC HEALTH ASSOCIATION

  [Illustration:(Publisher's colophon)]


  NEW YORK
  THE CENTURY CO.
  1893




  Copyright, 1893, by
  MARY A. BOLAND.


  THE DE VINNE PRESS.




_PREFACE_


_In preparing the following pages for publication, it has been my
object to present a collection of recipes and lessons on food, for
the use of nurses. The idea was suggested by the need of such a
book in the training-school of the Johns Hopkins Hospital. It is
hoped that it will be found useful in other hospitals and schools
where the teaching of the subject of food is receiving attention,
and also to those who care for their own sick and invalid ones at
home._

_Part I--the explanatory lessons--includes general remarks on
chemistry, lessons on the properties of the different classes of
foods, and special articles on Air, Water, Milk, Digestion and
Nutrition. Part II consists of recipes, menus of liquid, light, and
convalescent's diet, and articles on Serving, Feeding of Children,
and District Nursing._

_In arranging the explanatory lessons, information has been drawn
from many sources, but particularly from the works of Atwater
and Parkes. It is the intention that these lessons be studied in
connection with the practical work; they contain matter suggestive
of that which it is necessary to understand in order that something
may be known of the complex changes which take place in food in the
various processes of cooking._

_The recipes have been carefully chosen and perfected, some having
been changed many times before final adoption. In most of them the
quantities are small,--such amounts as would be required for one
person,--but by multiplying or dividing the formulæ any quantity
may be made, with uniform results._

_Detailed descriptions have been given in order that those who know
nothing of cooking may be able, by intelligently following the
instructions, to make acceptable dishes. Repetition and similarity
of arrangement will, it is hoped, serve to impress upon the mind
certain points and principles._

_In some instances the recipes are original, but for the most part
the ideas have been gathered from lessons and lectures on cooking,
and from standard books, among them Mrs. Lincoln's "Boston Cook
Book." Generally the order in which each recipe has been written
is the order in which the different ingredients should be put
together. The proportions have been placed first, and separately
from the description of the process, for greater convenience in
using._

_Valuable information for the chapter on the feeding of children
was found in Uffelmann's "Hygiene of the Child."_

_I gratefully acknowledge the assistance of Drs. Simon Flexner
and William D. Booker of the Johns Hopkins Hospital in reviewing,
respectively, the explanatory lessons and the chapter on the
feeding of children._

  _M. A. B._

_Baltimore, Jan. 18, 1893._




CONTENTS


            INTRODUCTION

            PART I

            EXPLANATORY LESSONS

                                                             PAGE

  PREPARATION OF FOOD                                           9

  CHEMICAL AND PHYSICAL CHANGES                                10

  ELEMENTS                                                     12

  AIR                                                      14, 38

  FIRE                                                         14

  COMPOSITION OF THE BODY                                      16

  PRINCIPAL CHEMICAL COMPOUNDS IN THE BODY                     17

  THE FIVE FOOD PRINCIPLES                                     18

      WATER                                                    19

      PROTEIN                                                  24

      FATS                                                     28

      CARBOHYDRATES                                            31

      MINERAL MATTERS                                          65

  MILK                                                         44

  DIGESTION                                                    49

  NUTRITION