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 53