Food and Cookery for the Sick and Convalescent or A Handbook of Invalid Cooking

Food and Cookery for the Sick and Convalescent

Author: Fannie Merritt Merritt Farmer

Food and Cookery for the Sick and Convalescent was originally published in 1904 to meet the demands of the numberless classes of trained nurses in cookery school.

The opening chapters are equally valuable to those who care for the sick and those who see in correct feeding the way of preventing much of the illness about us. Emphasis has been laid on the importance of diet from in fancy to old age. The classification, composition, nutritive value, and digestibility of foods have been carefully considered with the same constant purpose of being a help to those who arrange dietaries. Considerable matter has been introduced with reference to diet in various diseases, and the recipes for the diabetic have involved much thought and labor.

Table of Contents:

I.	Food and its Relation to the Body	1
II.	Estimates of Food Values	7
III.	Digestion	12
IV.	Food and Health vs. Drugs and Disease	18
V.	Infant Feeding	21
VI.	Child Feeding	30
VII.	Food for the Sick	36
VIII.	Cookery for the Sick	41
IX.	Water	46
X.	Milk	50
XI.	Alcohol	58
XII.	Beverages	62
XIII.	Gruels, Beef Extracts, and Beef Teas	82
XIV.	Bread	88
XV.	Breakfast Cereals	100
XVI.	Eggs	106
XVII.	Soups, Broths, and Stews	118
XVIII.	Fish	125
XIX.	Meat	134
XX.	Vegetables	151
XXI.	Potatoes	159
XXII.	Salads and Sandwiches	163
XXIII.	Hot Puddings and Pudding Sauces	172
XXIV.	Jellies	179
XXV.	Cold Desserts	187
XXVI.	Frozen Desserts	196
XXVII.	Fruits and how to Serve them	203
XXVIII.	Wafers and Cakes	211
XXIX.	Diabetes	217
XXX.	Diet in Special Diseases	246
	Indexes
	Technical and Descriptive	265
	Recipes	277

New interesting book: The 7 Minute Miracle or The Insomnia Answer

A Handbook of Invalid Cooking

Author: Mary Boland

Mary Boland's 1898 handbook is a practical guide for nurses and all others who care for the sick, providing instruction in the proper feeding to promote health and well-being.