PART FOUR
## CHAPTER I.
DISEASE.
Disease is that condition of the body where there is any departure from the normal, in function, or structure. It may be local or general, and may tend to recovery, death or life-long suffering.
Many so-called forms of dyspepsia are brought about by improper eating, or by eating when not hungry or when tired. In such cases, a regulated life and the right selection, combination and preparation of foods is the only means to correct it.
ULCERATION OF STOMACH AND INTESTINE.
Causes: After effects from acute diseases, worry, envy, excesses of eating or drinking, bony displacements, anemia and overwork. The patient should consult a physician at once. If certain areas of the glandular structure of stomach or intestine have been destroyed once, the normal structure cannot be restored; but with good care and proper dietetic measures great improvement can take place. Excess of starchy foods is always harmful. Particles of food not well masticated can cause much disturbance. The presence of fats in large amounts or wrongly combined with other foods will also retard digestion; they cause the pyloric orifice to contract more, and leave the food contents in the stomach for a long time, and in this way cause fermentation and putrefaction.
Dyspepsia and indigestion are the beginnings of a disordered metabolism and if neglected the results are: Nervous prostration, insanity, consumption, pelvic disorders, difficult child-birth, weak offspring, different forms of tumors and cancers and a multitude of fashionable and epidemic diseases.
CONSTIPATION.
The recognized rule is that the bowels should be evacuated once per day. Nevertheless, there are a number of people whose bowels act only every second or third day, and whose health is not impaired thereby. Healthy people who live on natural foods, such as raw fruits, nuts and grains, or on simple cooked foods with a moderate amount of meat, as a rule will not find it necessary to resort to artificial means for evacuation of the bowels.
People, whose diet consists mainly of meats, cooked vegetables and potatoes mixed with fermentable substances, or those who mix meat with milk and sweets or soft puddings will find it absolutely necessary to have a daily evacuation of the bowels, in order to retain perfect health.
CHRONIC CONSTIPATION.
Different habits of diet have a great effect upon evacuations. People who suffer from chronic constipation without any particular ailment or disease may often be greatly benefited by adding a greater amount of fruits or vegetables to their diet. Others find it necessary to discard cooked fruits for a while and take oily substances. Some people are constipated from insufficient protein elements in their food. The original cause may have been mechanical obstruction. Morbid anatomy and morbid physiology go hand in hand. Therefore, if proper hygiene and diet does not correct the condition, the patient should consult a physician for special treatment.
MALARIA.
Malaria is a germ disease, but like many other germ diseases, the primary cause is lowered resistance, caused by poisoned air and adulterated food stuffs. Protection against adulterated food stuffs depends upon enforcement of pure-food laws, and the training of every housekeeper in the art of domestic science. Impure milk, whether poisoned by the milkmen or handled carelessly by the housekeeper, cannot be turned into good blood. The same is true of other food stuffs.
Dry, pure air is absolutely necessary for the patient who suffers with malaria. Dwelling places near which are stagnant pools, rain barrels, marsh land or stores where decayed fruits and vegetables are housed, are dangerous to people who are afflicted with malaria or any other germ disease. Mosquitoes are held responsible for both malaria and yellow fever. They breed in warm weather, wherever stagnant water is found. To prevent a disease that is spread by animal or vegetable parasites we must direct our effort against the breeding places of these disease carriers. Coal oil, poured upon the surface of stagnant water on streets, or near our homes, is a great help in preventing the multiplication of mosquitoes. Screens on dwelling houses, dry basements, plenty of sunshine in the home and the prevention of accumulation of vegetable refuse can do much toward protection from these parasites.
People who are afflicted with partial congestion of the portal circulation have stagnant and poisoned blood, and are more liable to contract malaria than those whose liver is in good working order. Many people are under the impression that they have liver trouble if they put more work upon this organ than it is able to do. Overtaxing of any part of the body will finally result in congestion and disease.
If mechanical obstructions are responsible for sluggish conditions of the liver, they should be remedied by anatomical and physiological adjustment. Deep breathing is of the greatest importance in all diseases affecting the abdominal organs. Fresh air at night is as important as during the day. During rainy weather have a fire going during the night in order to keep the air dry. Protect the body with warmer clothing after sunset, and wear light woolen underwear if necessary to avoid chills during sleep.
The diet should be light and nutritious. Avoid all rich condiments, spices, soft puddings containing milk and eggs, yeast breads and cakes. Some cases should avoid milk, cheese, shell-fish and other foods rich in protein.
THE FOLLOWING SUGGESTIONS MAY BE HELPFUL TO INVALIDS WHO SUFFER FROM CHRONIC AFFECTIONS OF THE LIVER AND INTESTINAL INDIGESTION.
1. Spend at least four hours per day out of doors.
2. Take short walks before and after dinner and before and after supper. Take deep breathing exercises by open windows before breakfast, and exercise the lower limbs while in bed.
3. Have breakfast at 9 a. m. and supper between 4 and 5 p. m.
4. Never work or eat when the hands and feet are cold.
5. Relax and breathe deeply with face down for 20 minutes, three times per day before meals.
6. During damp or rainy weather rest more, eat more greens, citrus fruits and fatty foods, and little or none of those foods which are rich in protein, such as cheese, whites of eggs, lean meats, nuts, beans, canned corn and milk foods, and select protein foods for the noon meal in the form of green pea or lentil soup, with or without tomatoes, or fat cold pork, fish or bacon in combination with apples, mashed beets, carrots or yellow turnips with lemon, hard yolks of eggs and fried bacon. Rice with tomato sauce and cold fat meat is also good. Black stale bread is best.
7. For breakfast use fats in the form of mayonnaise dressing with raw apples and tomatoes and plenty of onions, also fat meat if desired, and corn meal mush with eggs and cranberry sauce and celery; or the above mentioned green leaf vegetables. Celery roots, raw or cooked, with lemon and toasted bread and butter or fried bacon is also good. Use raw carrots, cranberries and beets with greens and French dressing. Raw cabbage is also good.
8. For supper select your food according to your appetite. If you are warm, active and energetic, take some raw fresh milk with zwieback and tomato or cranberry juice, or suck the juice of one-half or one-fourth of a lemon or grapefruit with it, white and yellow skin and all, expectorate the residue. Bran tea, barley or oatmeal water with one-fourth sterilized cream is good. If you are cold and chilly eat a plate of warm soup made of tomatoes or plums, huckleberries, string beans or asparagus (treated with lemon), or potato soup, or eat green cooked leaf vegetables with lemon and fried bacon, toasted or puffed wheat, and butter.
9. During the dry, frosty season, when the sun is bright during the middle of the day, eat a moderate amount of those foods forbidden under No. 6, combine them rightly, and take walks in the sunshine after dinner.
10. Mornings and evenings eat about the same foods as suggested in the foregoing.
11. Dress the body according to the changes of temperature.
12. Avoid over-heated rooms, and stay in bed until the sun rises, if necessary.
13. Keep the bowels in good order by enemas.
14. Black malt coffee prepared with a few whole or crushed coffee beans is of medicinal value if taken in small quantities after meals, especially after the noon meal; it acts as a tonic to the liver. Raw cranberries may be substituted if desired.
The above mentioned suggestions are for extreme cases of liver degeneration. They also apply to many chronic, so-called incurable diseases where the protein and starches of the diet should be limited in quantity to the minimum, compatible with the requirements of the individual.
There are cases of liver trouble where there is no interference with the glycogenic and oxidizing action of the liver, and where an entirely different diet is required. Therefore, no patient should attempt to treat a disease by a book, without having his case diagnosed by a physician and receiving advice as to the special diet required.
TUBERCULOSIS.
It is one of the most fatal diseases that affects men and animals. It is due to a germ called the bacillus of tuberculosis. This germ, however, is not the primary cause for the development of the disease. Wrong environment, unclean air and food are the causes that multiply these germs. Hereditary weaknesses play an important part, but the disease itself is never inherited. Lowered vitality, infection through milk and meat, and careless spitting are in a large measure responsible.
Children of parents who suffer from tuberculosis may grow up into healthy and strong individuals, if the proper conditions are furnished. Tendencies to disease are universally manifest in the weaker structures, and this weaker resisting power is the exact measure of the power inherent in heredity.
Tuberculosis may affect the lungs or manifest itself in different parts of the body, and is known under the following names: Potts disease or curvature of the spine; hip joint disease, when it affects the hip joint; white swelling or knee joint disease; ankle joint disease; lupus or skin disease; scrofula, when it affects the glands of the neck; tuberculous ulceration, when it affects the inside of the intestine; tuberculous peritonitis, when it affects the outside of the intestine; and consumption, when the lungs are involved.
PREVENTION OF TUBERCULOSIS.
The House We Live In.
Sunlight is the best known disinfectant. The direct rays of the sun destroy tubercular germs and the majority of other micro-organisms. Plants cannot grow without sunshine. Human beings cannot enjoy health in dark dwelling places, without sunlight. The houses we live in should contain a large number of windows and glass doors, so as to permit all rooms to be permeated with sunlight. It is a pity that modern houses, with all their conveniences and sanitary arrangements, have so little provision for proper sterilization by sunlight.
Many new modern houses are provided with a lot of unnecessary closet room, pantries and double stairways, halls and other accessories, which shut up impure air and prevent proper ventilation. Instead of living in large, luxurious houses, our health and comfort could be greatly improved by the investment of more space in artistically constructed gardens. Smaller houses, long and narrow in form, or wide and short, according to the location and size of the lot, could be daily disinfected and sterilized from cellar to attic by the rays of the glorious sun. A building of this kind may consist of two, four, eight, ten or more rooms, with one or three floors, and can offer comfort for one family, or be divided into apartments or flats. A house should be built on porous ground.
A lower floor, with parlor and spare bedrooms, is more easily ventilated and kept clean than a high basement with poor flooring, and no provision for proper airing or the admission of sunlight.
The mother of a family who has to do her own work in a two-story house could save much time and strength by having her kitchen and dining room on the upper floor, with hall and stairway and glass door in the center of the house, which would enable her to attend to the door from above. A house so constructed could easily be provided with porches for sleeping, and a place for the children to play during the morning hours, and in this way relieve the mother of many unnecessary steps.
Large, beautiful gardens call for work which is mixed with brains, while large houses with fashionable accessories call for slavery and compel one woman to become the servant of another woman.
All human beings are born with a pair of arms, which by gradual development enable them to care for their bodies in matters of feeding, dressing, hygiene and comforts. Assistants in the home are required for the child, the sick and the helpless.
Modern inventions relieve us partly of house-cleaning and laundry work, and modern methods of simple feeding and luxurious airing will relieve us from solving the servant problem and prevent diseases that are created by wrong living.
TREATMENT OF TUBERCULOSIS.
Clinical experience with hygiene and diet have proved that they are the most important factors in the treatment of disease.
A certain class of patients who are in the early stages of this disease may be benefited by a liberal diet, but the larger percentage of sufferers really have indigestion and can only gain benefit by cutting down their diet and by living upon plain, non-stimulating food. The amount of carbo-hydrate foods should be decreased and the amount of fats increased. Olive oil in combination with raw vegetables, acid fruits and raw eggs and fat meats should be given daily. They are best taken for breakfast. The heavier protein foods should be eaten at the noon meal in combination with a small amount of cereals and raw greens. The evening meal should consist of broths with egg, cooked green vegetables, toast and bacon, or of milk foods. If extra milk is required it should be given with a keen appetite. Food eaten without relish cannot be properly oxidized and assimilated.
People who are compelled to work while sick should take some extra milk between 10 and 12 a. m. and during the afternoon. Milk may be taken raw or boiled, according to the individual requirements. The bowels should be kept in order by enemas and laxative foods.
RICKETS.
This is a condition where there is interference with the nutrition of the bones. The bones, like other parts of the body, are injured by lack of nourishment; they become soft and yielding like wax, and are drawn by the muscles into deformity. The animal matter which enters into the composition of the skeleton is in great excess, and the earthy (or mineral matter) is deficient in proportion. Causes for such conditions are: Lack of lime and minerals in the food, before or after birth; impure or inferior milk; fermenting foods; excess of starchy foods, sweets and meats; insufficient greens, legumes and nut-foods in the mother’s food, and overwork of the mother before or after birth of the child; damp and impure air and unhealthy dwellings. The first symptoms of this disease or a tendency to it can sometimes be detected in a child during the first year by soft and flabby muscles, excess of fat, difficulty and backwardness of learning to walk, and in cutting teeth, extremely narrow chest, continual digestive disturbances with constipation or greenish looking evacuations, and catarrh of the bowels. Softening of the bones of the head is often present.
The prevention and treatment of this disease demands careful regulation of the diet, sufficient sleep, pure air, dry, sunny dwellings, warm baths, massage and salt rubs. If the child perspires much on the upper part of the body during sleep, avoid feather pillows and keep the lower limbs warm by artificial heat if necessary. Avoid pressure on the head by placing a narrow pillow about two inches in width under the neck, and no pillow under the head. Keep the child in the lying position as much as possible. Do not carry it on the arm except when necessary, and never force it to stand or walk against its own will.
The diet should consist of milk and cream with well cooked strained pearl barley and steel cut oats or bran, a moderate amount of toast, calf’s-foot jelly, eggs, strained legumes and fat meats. Raw greens, fruits and nuts should be given as soon as the child is able to digest them without difficulty. Always select the food in the right combination and never allow excesses of any kind. The bowels must be kept regular by enemas.
OBESITY.
Obesity is a constitutional disease, due to excess of food in general or to excess of wrong food and interference with the nerve supply controlling the oxidation processes.
Thousands of people who suffer from this “fat habit” could cure themselves by proper attention to hygiene and diet. A normal individual who lives right, thinks right and is engaged in useful work, does not need to carry useless fat around with him.
Do not take the advice of a friend who promises relief with dangerous drugs and salves, or excessive steam-baths and violent exercises. A diet suitable in quality and quantity to the particular constitution, useful activity, alternated with sufficient rest and recreation, and plenty of sunlight and dry, fresh air, are the only means to bring permanent results. A change of occupation is necessary at times. The dry diet, consisting of the necessary amount of proteins, with a large amount of raw greens or fruits and fats, and abstinence from tea and coffee and foods which are rich in starch and sugar, will bring relief to the majority of people who have a tendency to grow stout.
There are special conditions which require special treatment, such as tonic baths, massage, sun-baths, osteopathic treatments and special prescribed diets and exercises which cannot be discussed here.
## CHAPTER II.
CARE AND FEEDING OF CONVALESCENTS.
Convalescence depends much upon the proper food. Fevers require that the patient’s strength should be kept up. If the body has been overfed on certain articles, these must be stopped, and those elements which are needed must be administered in the form of food, water, air and so on. The fever is nature’s method of throwing off disease,--and if properly guided it does not become dangerous. A physician should be sent for at once. The diet prescribed for the patient and the directions in regard to quantity, temperature and time of administration should be carried out in every detail, just like other directions in regard to nursing. Many a patient has been seriously injured or even killed through the administration of foods which were forbidden by the doctor. At times there is a special desire for a particular kind of food. It may be an indication that the system requires it, and such craving should always be reported to the doctor, and if possible the physician will suggest such a food or some substitute which will answer the purpose.
The temperature of the food should be tested before serving. Blood warm is generally the best. The tray should not be loaded with a variety of foods. The patient should not be tempted with food unless forced feeding is indicated.
If the tongue is coated, give a little water with lemon juice before breakfast, especially if milk foods are to be eaten. If the appetite is not keen, do not take milk foods for breakfast.
VOMITING.
If vomiting occurs or is continued for any length of time, it may be checked by giving cold weak tea or black coffee at frequent intervals, or a few drops of brandy in a tablespoonful of ice water. In many cases it is better for the patient to have his breakfast in bed for some time after recovery, especially if the exertion of dressing is tiresome or the temperature of the room is unsuited to the patient’s condition. A mild warm room is preferable to an overheated one.
DIET.
Diet for the sick may be classified as liquid, semi-liquid and solid foods. A liquid diet is generally given only during acute illness or after operations. The kind of food, as well as the amount and intervals at which it should be given, are usually prescribed by the attending physician. Therefore, only a few suggestions are given.
If nourishment by enema is necessary, predigested substances are the best; peptonized milk and malt extracts or well prepared, strained gruels of bran and oats, or of bran alone, to which one to two teaspoonsful of brandy have been added. Black cereal coffee or weak black coffee are often excellent where stimulation is desired. The amount should be from one to three ounces at a time, and the temperature should be luke warm. It must be injected very slowly.
If the patient is of a nervous temperament, or suffers from irritability of the stomach, he should have as little animal food as possible, especially for breakfast. As a rule a well prepared water gruel satisfies the demands of the body until the noon hour. It acts as a sedative and rests the whole body, and in this way more nervous energy can be expended for digestion at the noon meal.
There are some exceptions; for example, if a patient has had a restless night and is exhausted, he may have a cupful of freshly prepared whey or bran-tea with milk or cream before his breakfast. As a rule such conditions should not appear during convalescence, and may be prevented by intelligent nursing and avoidance of unnecessary company.
The greatest care should be taken not to allow a patient to eat rapidly or to take large quantities at one time, and also to avoid foods which produce fermentation.
SUGGESTIVE MENUS.
1. Breakfast.
A cup of whey with or without lemon, and albumen water.
10 to 11 A. M.
Five to ten ounces of milk, diluted with gruel or tea.
Dinner.
Gelatine prepared from barley, rice, bran or legumes and a little zwieback.
3 to 4 P. M.
Cocoa or milk (5 to 10 ounces) with zwieback.
Supper.
Malt coffee with hot cream and milk-sugar and zwieback.
If food is required at 10 p. m. or during the night, whey, blackberry juice, broth, apple water, orange juice, egg-wine, tea, coffee or lemonade may be given if allowed.
2. Breakfast.
Water gruel prepared from barley or bran, rye or steel cut oats, cream of wheat or rice. Malt coffee with triscuit.
10 to 11 A. M.
Broth with the yolk of an egg or fresh milk with crackers or crusts.
Dinner.
Gelatine of wheat or toast with sterilized cream and zwieback or ryenuts.
3 to 4 P. M.
Milk, coffee, cocoa or eggnog with zwieback or crackers.
Supper.
Chicken or clam broth with one or two tablespoonsful of cream, ryenuts or zwieback.
Allow the patient to return to simple solid foods gradually. If he tires easily of one thing, as much variety as possible should be introduced into the diet, but as a rule no more than three or four articles should be served at one meal.
3. Breakfast.
Onion gruel, bread gruel, codfish gruel or cornmeal gruel.
10 to 11 A. M.
Milk or barley water with cream and toast.
Dinner.
Toast with poached egg. Asparagus with lemon or cream dressing.
3 to 4 P. M.
Malt coffee, black or with cream, zwieback or unleavened biscuits with butter.
Supper.
Strained pea soup or cream of tomato soup with zwieback or raw celery.
4. Breakfast.
Bread soup prepared with prunes or imported root beer. (Excellent for constipation.)
10 to 11 A. M.
Milk or veal broth with the yolk of an egg, and crusts or zwieback.
Dinner.
Puree of dried green peas, beachnut bacon, zwieback, raw celery.
3 to 4 P. M.
Cold water or malt coffee.
Supper.
Beer or wine gruel or boiled custard with zwieback.
5. Breakfast.
Gruel of Cook’s flaked rice or shredded wheat with butter, or hot sterilized cream.
10 to 11 A. M.
Whey or broth.
Dinner.
Spinach on toast, two eggs, beachnut bacon.
3 to 4 P. M.
Raw bran, oatmeal water, almond milk or hot or cold water.
Supper.
Sago gruel prepared with blackberries, apples or huckleberries (strained), and zwieback with butter.
6. Breakfast.
Cereal gruel prepared with two-thirds water and one-third milk or one-fifth cream.
10 to 11 A. M.
Water, whey or tea of beans, peas, lentils or bran.
Dinner.
A raw or baked apple with fish. Lettuce with mayonnaise dressing.
3 to 4 P. M.
Water, bran water or milk.
Supper.
Soup of carrots, peas or asparagus with toast.
7. Breakfast.
Cereal coffee, bran or legume tea, one slice of whole wheat toast, or stale bread. One egg.
10 to 11 A. M.
Vegetable water or whey.
Dinner.
Green pea soup with raw celery. Raw oysters and crackers with butter.
3 to 4 P. M.
Almond milk, bran water or cold or hot water.
Supper.
Baked apple with sterilized cream. Cream of celery soup with toast.
8. Breakfast.
Milk or water gruel with crusts.
Dinner.
Apple salad and lettuce with sweet breads. Orange juice.
Supper.
Cream of tomato soup or clam broth with toast and raw celery.
9. Breakfast.
Melon. Codfish cakes, raw apples or ambrosia.
Dinner.
Pea or lentil soup. Squab on toast with tomato or apple salad and lettuce.
Supper.
Cream toast or fruit soup or whey soup.
10. Breakfast.
Lettuce or watercress or celery with or without dressing. Baked potatoes, one or two eggs and beachnut bacon.
Dinner.
Broth with egg. Cream cheese with apple salad, black toast, olives.
Supper.
String beans, creamed chipped beef, crackers or triscuit.
11. Breakfast.
Green grapes, banana salad with lettuce and French dressing.
Dinner.
Three ounces of strained tomato juice, young peas with bacon or white fish, triscuit with butter and black cereal coffee.
Supper.
Sliced pineapple with gelatine and cream. Black toast.
12. Breakfast.
Gluten gruel, cream of wheat, or whey gruel.
Dinner.
Beefsteak with egg and spinach. Toast with butter.
Supper.
Milk or fruit soup or green cooked vegetables with bacon.
13. Breakfast.
Asparagus with French or cream dressing, chipped beef or boiled codfish with one or two tablespoonsful of raw wheat or rye flakes.
Dinner.
Strained tomato juice with buttered toast, or a piece of cucumber. Lamb chops with sprouts and the yolk of an egg.
Supper.
Cook’s flaked rice gruel with cream or butter and the yolk of an egg.
14. Breakfast.
Lettuce, creamed potatoes with parsley and boiled ham.
Dinner.
Tomato and lettuce salad with dressing. Scrambled eggs with string beans and bacon.
Supper.
Baked apples in gelatine with cold sterilized cream and unsweetened graham crackers.
15. Breakfast.
Fruit salad of peaches or apricots with almond cream and grapenuts or ryenuts.
Dinner.
Boiled beef or chicken with mushroom sauce and rice.
Supper.
Pea soup with buttered toast. Raw celery.
16. Breakfast.
Lettuce, egg toast with cranberry or apricot sauce.
Dinner.
Tomato soup. Lima beans with the yolk of an egg and lemon. Raw celery and parsley.
Supper.
Green grapes and black toast with butter or fruit pudding with sterilized hot or cold cream.
ADDITIONAL MENUS.
I.--Light Rice with Egg and Soda Crackers--233 Calories.
Wash two tablespoonsful of rice, boil rapidly in one pint of water with a little salt until the grains burst. Then boil slowly in the oven or on the stove (uncovered) until the rice is dry. Remove from the fire and add one teaspoonful of butter, the yolk of one egg and a few drops of lemon juice. Serve plain with two soda crackers or one small round zwieback.
Calories. Rice 2 tablespoons 100 Yolk of egg 1 48 Butter 1 teaspoon 35 Crackers 2 50 ---- 233
II.--Light Rice with Egg and Cranberry Sauce--263 Calories.
Prepare the same as No. I. Pour two tablespoonsful of cranberry sauce over the rice.
Cranberry Sauce, Sterilized--190 Calories.
Put one cup of cranberries into a pint jar, add two and one-half tablespoonsful of sugar and sufficient water to fill the jar; screw tight and cook in a water bath for 40 minutes or longer. Let cool and run through a colander.
III.--A Large Glass of Mixed Milk and Cream with Cranberry or Tomato Toast--525 Calories.
Heat two small round or one long zwieback and soften with two tablespoonsful of tomato or cranberry sauce. Serve on a plate and drink the milk with it.
Calories. Milk 8 ounces 165 Cream 4 ounces 230 Zwieback 2 small 100 Fruit Juice 2 tablespoons 30 ---- 525
IV.--Cream Toast of Whole Wheat Bread or Shredded Wheat--390 Calories.
Dissolve one tablespoonful of milk sugar in one-half or three-fourths cup of boiling water and pour over one slice of whole wheat bread or biscuit. Let stand a minute, then add four ounces of hot cream, and serve.
Calories. Cream 4 ounces 230 Biscuit 1 ounce 100 Milk Sugar 1 tablespoon 60 ---- 390
V.--Cornmeal with Egg and Cranberry Sauce--271 Calories.
Cook three tablespoonsful of cornmeal in one pint of water with a little salt, for 30 or 40 minutes.
Remove from the fire. Then add one teaspoonful of butter, the yolk of one egg and a few drops of lemon. Pour on a soup plate and serve with two tablespoonsful of cranberry sauce and one soda cracker or two black crusts.
Calories. Cornmeal 3 tablespoons 108 Yolk of egg 1 48 Butter 1 teaspoon 35 Crackers or Crusts 2 50 Cranberry Sauce 2 tablespoons 30 ---- 271
VI.--Apple Soup No. 1, with Two Black Crusts--440 Calories.
Heat a tablespoonful of olive oil and one of butter, mix with a tablespoonful of white flour, gradually add one pint of boiling water and stir.
When done, wash and grate one red Oregon apple with the skin. Add the grated apple to the soup, also a pinch of salt, a teaspoonful of sugar and a stick of cinnamon. Let all boil for about 10 minutes. Remove from the fire, add another teaspoonful of butter and a few drops of lemon; mix well, pour on a soup plate and serve with two crusts.
If the stomach is very delicate, the soup must be strained.
Calories. Apple 1 large 100 Flour 1 tablespoon 30 Olive Oil 1 tablespoon 100 Butter 1 tablespoon 105 Butter 1 teaspoon 35 Sugar 1 teaspoon 20 Crusts 2 50 ---- 440
VII.--Apple Soup No. 2, with Black Crusts--535 Calories.
Prepare as the foregoing. Add one-half cup of hot cream before serving; mix well. Omit the extra teaspoonful of butter, oil and lemon.
VIII.--Apple Soup No. 3, with Black Crust--488 Calories.
Prepare as No. 1. When done, dilute the yolk of one egg with a tablespoonful of water on a soup plate, stir well and gradually add to the soup, also add a teaspoonful of butter and a few drops of lemon.
IX.--Apple Soup No. 4, with Black Crusts--515 Calories.
Prepare as No. 2, omitting the sugar. This is good for diabetic patients.
X.--Apple Soup No. 5, with Black Crusts--468 Calories.
Prepare as No. 3, omitting the sugar. This is also good for diabetic patients.
XI.--Veal Soup with Sago. Zwieback with Butter--478 Calories.
Wash and soak three tablespoonsful of sago in one-half a cup of cold or warm water for several hours. Then boil it in one cup of water with a little salt. When the sago becomes too thick, add one cup of veal stock. Let it all boil together until the sago is done. Then remove from the fire, add a teaspoonful of butter and combine with the yolk of egg as directed for Apple Soup No. 2; also add a few drops of lemon. If flavoring is desired, boil a finely cut carrot and some parsley in the water before the sago is added. Remove the vegetables before serving. Celery is also good for flavoring. Onion does not combine well with sago. A great variety of vegetables in soup is not good for patients.
Use different ones each time, and the patient will relish it better.
Calories. Sago 3 tablespoons 90 Broth 1 cup 100 Butter 1 teaspoon 35 Yolk of egg 1 48 Zwieback 2 small 100 Butter 1 tablespoonful 105 ---- 478
XII.--Veal Soup with Cream. Crusts or Zwieback--453 Calories.
Prepare like the foregoing, omitting the lemon, butter and egg, and using three ounces of hot cream.
XIII.--Veal Soup with Green Peas and Zwieback.
Soak one-fourth of a cup of dry green peas in soft water over night. Boil them in about one pint of water until tender. Then add one cup of veal stock and more water if the peas are dry. Let all boil for one-half an hour longer, then strain.
If the soup is for very young children or invalids, do not press much of the pulp through. Put one zwieback on a soup plate, pour some of the soup over it, then add one or two ounces of hot cream and serve.
The broth may be mixed with the cream and served in a cup, and the zwieback eaten with it.
XIV.--Cream of Celery Soup No. 1--293 Calories.
Wash the celery stalks, scrape and cut into one-inch pieces. Boil in a very little water, with a pinch of salt. When tender, put the celery into one cup and the water into another cup. Squeeze the juice of one-half lemon on the celery stalks and let stand for 10 or 15 minutes. Heat a tablespoonful of butter and mix with a tablespoonful of mixed flour, and add the hot celery water. If there is not sufficient fluid, add more boiling water. When done, remove from the fire, add another teaspoonful of butter, then add the celery; mix well.
If the lemon makes it too sour, pour some boiling water over the celery, and let it drain through a colander. When ready to serve, combine the soup with the yolk of an egg, as directed in Apple Soup No. 3.
If vegetables cause fermentation, they are less liable to do so if treated with acids as directed above.
Calories. Celery 3 stalks 25 Butter 1 tablespoonful 100 Mixed Flour 1 tablespoonful 35 Yolk of Egg 1 48 Butter 1 teaspoon 85 ---- 293
XV.--Cream of Celery Soup No. 2--343 Calories.
Prepare and finish like the foregoing. Add one-half cup of beef, mutton or veal broth in place of hot water.
XVI.--Cream of Celery Soup No. 3, with Two Black Crusts. 436 Calories.
Prepare like No. 1, omitting lemon, egg and extra butter, and using three ounces of hot cream instead.
XVII.--Cream of Celery Soup No. 4, with Two Black Crusts.
Cook the celery as directed in No. 1. Add two teaspoonsful of cornstarch with water, and three ounces of hot cream.
XVIII.--Cream of Asparagus Soup with Black Crusts.
Prepare in the same manner as cream of celery soup, in four different ways.
XIX.--String Bean Soup, with or without Zwieback.
Select young, tender string beans, wash, trim and shred fine or break into one-half inch pieces. Cook in a very little water. Finish like Cream of Celery Soup, with or without lemon, egg or cream.
Add plenty of chopped parsley just before removing from the fire. This soup is very purifying to the liver and intestines, but should not be given to fever patients.
XX.--Cream of Cauliflower Soup with Black Crusts.
Prepare the same as Cream of Celery Soup. The use of lemon is important for people who suffer with gas and flatulent dyspepsia.
XXI.--Whey Gruel No. 1, with Zwieback.
Heat one and one-half cupsful of sweet or slightly sour whey to the boiling point. Melt a tablespoonful of butter, mix with a tablespoonful of mixed flour and add the hot whey gradually. Boil a few minutes. Remove from the fire, add the yolk of an egg and a few drops of lemon juice. If sour whey is used, add a tablespoonful of cane-sugar while it boils, or mix the gruel with a few soaked or stewed prunes or with dried currants. Add cream in place of egg and butter, if desired.
XXII.--Whey Gruel for Two Persons--503 Calories.
Wash one-fourth of a cupful or four tablespoonsful of sago several times with cold and warm water until the water becomes clear, then soak in one-half cup of cold or warm water for several hours over night. Bring two cups of whey to a boil with the peeling of one-half a lemon or a piece of cinnamon bark. Stir in the sago, let boil 20 minutes, and add one-fourth teaspoonful of salt. Remove from the fire and add a teaspoonful of butter, the yolk of an egg diluted with a tablespoonful of cold water, and a few drops of lemon, or leave out the egg, butter and lemon, and add three ounces of hot cream. Mix well, pour on soup plates and serve with soda crackers or zwieback, or one-half of a raw red Oregon apple. One tablespoonful of sugar may be added if allowed. Sour whey may be used instead of sweet whey.
Calories. Sago ¹⁄₄ cup 120 Whey 2 cups 200 Butter 1 teaspoon 35 Yolk of egg 1 48 Zwieback 2 100 ---- 503
XXIII.--Cornstarch Gruel with Whey.
Dissolve two tablespoonsful of cornstarch in a little cold water. Add one cup of water to a pint of whey, heat and stir in the cornstarch and boil 10 to 15 minutes. Finish the same as sago gruel. Rice flour, arrowroot, white flour or mixed flour may be used instead.
TABLE OF COMMONLY USED FOODS, GIVING CALORIC VALUE.
Almonds, 10 large 100 Apples, 1 medium 92 Bacon, 1 pound 2260 Broth, 1 cup 100 Bananas, 1 large 100 Barley, 1 tablespoon, raw 90 Beans, dried, ¹⁄₂ cup, raw 300 Beefsteak, ¹⁄₄ pound (round) 160 Bran, 1 cup 220 Butter, 1 tablespoon 105 Blue Fish, 1 pound 400 Carrots, 1 large 50 Celery, 12 stalks 100 Codfish, 1 pound 400 Cornmeal, 1 tablespoon 36 Crackers, 1 Uneeda 25 Cheese, 1 pound American 1800 Cream, ¹⁄₂ cup from separator 230 Cucumbers, 1 large 40 Currants, 1 cup (dried) 700 Dates, 10 260 Eggs, 1 whole 60 Eggs, 1 yolk 48 Eggs, 1 white 12 Figs, 10 large white 600 Rice-flour, 1 tablespoon 55 Wheat-flour, 1 tablespoon 30 Mixed flour, 1 tablespoon 35 Cornstarch, 1 tablespoon 40 Gelatine, 1 tablespoon 80 Greens, 1 cup 40 Grapenuts, 1 tablespoon 30 Honey, 1 tablespoon 100 Kumyss, 8 ounces 100 Lamb chops, 1 small 100 Lemon, 1 whole 16 Lettuce, 1 head 40 Macaroni, 1 cup (raw) 300 Milk, 8 ounces 165 Oats, rolled, 1 cup (raw) 300 Oats, steel cut, 1 cup (raw) 900 Orange, 1 large 100 Oil, 1 tablespoon 100 Peanuts, 15 100 Peaches, 1 50 Peas, ¹⁄₄ pound (dried) 350 Peas, green, 1 cup 150 Prunes, 5 (dried) 100 Potatoes, 1 large 100 Raisins, 10 large 100 Raspberries, 1 cup 60 Rice, 1 tablespoon 50 Syrup, 1 tablespoon 50 Sugar, 1 tablespoon 60 Tomatoes, 1 large 50 Walnuts, 8 100 Wheat, rolled, 1 cup (raw) 250 Whey, 1 cup 100