MaterialMethodTimeBeef (fresh)Boiled4 to 6 hoursCorned beefBoiled4 to 7 hoursShoulder or leg of muttonBoiled3 to 5 hoursShoulder or leg of lambBoiled2 to 3 hoursFowl (4 to 5 pounds)Boiled2 to 4 hoursChicken (3-lb. hen)Boiled1 to 1½ hoursHamBoiled4 to 6 hoursLobsterBoiled25 to 30 minutesSalmon (whole)Boiled10 to 15 minutesVegetables:AsparagusBoiled25 to 30 minutesString beansBoiled1 to 2 hoursDried beansBoiled1 to 2 hoursBeets (new)Boiled45 minutes to 1 hourBeets (old)Boiled4 to 6 hoursBeet greensBoiled1 hour or moreBrussels sproutsBoiled15 to 20 minutesCabbage (for creamed cabbage)Boiled10 to 15 minutesCabbageBoiled30 to 80 minutesCauliflowerBoiled1 to 1½ hoursCeleryBoiled2 to 2½ hoursCorn (green)Boiled10 to 20 minutesOnionsBoiled45 minutes to 2 hoursOyster plant (salsify)Boiled45 minutes to 1 hourParsnipsBoiled30 to 45 minutesPeasBoiled20 to 60 minutesCarrotsBoiled20 to 40 minutesPotatoes (white)Boiled20 to 35 minutesPotatoes (sweet)Boiled20 to 30 minutesRiceBoiled20 to 30 minutesSquashBoiled20 to 30 minutesSpinachBoiled15 to 20 minutesTomatoes (stewed)Boiled20 to 30 minutesTurnipsBoiled45 to 60 minutesCoffeeBoiled3 to 5 minutesBeef (ribs or loin, rare) per poundRoasted8 to 10 minutesBeef (ribs or loin, well done) per poundRoasted12 to 15 minutesBeef (rolled, rare) per poundRoasted12 to 15 minutesBeef (rolled, well done) per poundRoasted15 to 20 minutesLeg of lamb per poundRoasted10 minutesLeg of mutton per poundRoasted15 minutesMutton (stuffed, forequarter) per poundRoasted15 to 20 minutesLamb, well done, per poundRoasted15 to 18 minutesVeal, well done, per poundRoasted20 to 25 minutesPork, well done, per poundRoasted20 minutesChicken, well done, per poundRoasted15 to 20 minutesTurkey (8 to 10 pounds)Roasted3 hoursDucks (domestic)Roasted1 to 1½ hoursDucks (wild)Roasted20 to 30 minutesSmall birdsRoasted15 to 30 minutesLarge fishRoasted45 minutes to 1 hourFish steaks, stuffedRoasted45 minutes to 1 hourSteak, 1 inch thickBroiled6 to 12 minutesSteak, 1½ inches to 2 inches thickBroiled15 to 20 minutesLamb chop or mutton chopBroiled10 to 15 minutesQuailBroiled12 to 20 minutesSquabBroiled12 to 20 minutesSpring chicken (broiler)Broiled20 to 40 minutesShadBroiled12 to 15 minutesBluefishBroiled12 to 15 minutesBread (loaf)Baked45 minutes to 1 hourRolls (risen)Baked20 to 25 minutesBiscuitsBaked10 to 12 minuteMuffinsBaked20 to 25 minutesSponge cake (loaf)Baked45 to 60 minutesLayer cakeBaked20 to 25 minutesCookiesBaked10 to 15 minutesCustardsBaked20 to 60 minutesSteamed brown breadSteamed2 to 3 hoursPastryBaked30 to 45 minutesPotatoesBaked30 minutes to 1 hourScalloped dishesBaked20 minutesSteamed puddingsBaked1 to 4 hoursPlum puddingBaked2 hours (after steaming 10 hours)
The ice-box plays an important rôle in the preservation of the health and comfort of the family, as well as that of the invalid. Therefore the first consideration is thecleanliness of it. The old-fashioned boxes were constructed without ventilation. This was clearly a mistake, since many foods absorb both the odor and flavor of the substances about them if allowed to stand for any great length of time in a closed compartment with them. The ice-boxes or refrigerators of to-day have a ventilation system which insures a circulation of air constantly throughout the interior of the box. The drain pipes require special attention, because no matter how clean the box itself is kept, the melting of the ice causes a slime to accumulate on the inside of the pipe which will clog it and become offensive unless it is flushed out often. This may be accomplished by pouring through it a solution made by dissolving one-half ounce of borax, washing soda, or ammonia in one gallon of boiling water. The adjustable part of the pipe can be removed and cleaned with a long brush made for the purpose. The pipe is then replaced and the boiling water poured through. In this way the entire drainage system of the box is completely cleaned. All loose bits of food which may drop from the containers to the floor and shelves should be carefully removed each day and the interior of the box and shelves thoroughly wiped out. Three times a week is sufficient to wash and flush the box and pipes unless milk, cream, or other food materials have been spilled, in which case it should be washed at once before it has an opportunity to sour or spoil and become offensive. Ice should always be washed off before being put in the box, and all milk and cream bottles should likewise be wiped with a clean wet cloth before being placed on the ice.
Hot food must never be put in the ice-box, as the heat from the food will raise the temperature of the air in it. In some cases the sudden chilling of the food itself is undesirable, but this is not so often the case. However, the best results are obtained by first allowing the food to cool,and then placing it on ice. This is particularly the case with jellies made from gelatin.
Milk and milk products, cream, butter, buttermilk, cheese, etc., meat, fish, and, at times, eggs should be kept in a refrigerator or in a cold place such as the cellar in the country, when it is impossible to procure ice.
Broths of all sorts, beef juice, and meat jellies will sour and decompose unless kept close to the ice. Carbonated waters, such as Vichy, Apollinaris, White Rock, etc., as well as champagne and other sparkling wines, must be kept in a dark, cool place, lying on the side. It is better to put only one or two bottles on the ice at a time, since the wine flattens (loses its sparkle) if it is ever allowed to become warm after once being placed on ice. Koumiss and other fermented milk products must be treated in a like manner to assure having them served at their best.
There are certain fundamental rules to be observed in the selection of our food materials, whether they are intended for those in health or for those suffering from pathological conditions. These rules are definite and obligatory. All food materials must be of good quality; that is, they must be of known purity and cleanliness, and adulteration should not be tolerated. In health the small amount of preservative used in certain canned and bottled foods would probably have little if any effect on the individual, but in sickness this is not always the case. With regard to milk, this point has particular significance. To obviate danger, the nurse should use discrimination in the selection of the dealer from whom the meat, milk, eggs, fruit, and vegetables are purchased, as well as the grocer who supplies the remainder of the food materials used by the patient.
The next point of consideration is the care of the food materials. This is quite as important as the selection, for even the best of food may be ruined by careless handling, not only in the preparation, but likewise during the period before it is prepared for the invalid’s consumption. The rules governing the handling of food materials before they reach the consumer are subject to inspection by law, but the housekeeper or nurse has no such rules to guard or govern her; hence she may be wantonly careless or ignorantly unsanitary unless taught the right way to care for the food in her charge. Perishable fruits and vegetables must be kept in a cool place to preserve their freshness.
Method of Washing Dishes.—Cleanliness must be observed in the care of all food materials and the utensils in which they are to be prepared. If the nurse will observe the scientific rules governing the solubility of the foodstuffs, she will be able to save herself much time and trouble. For example, it is a known scientific fact that starch is insoluble in cold water and more or less soluble in boiling water, hence it would be a useless waste of time to try to wash a utensil in which a starchy food has been cooked in cold water. Fats solidify under the influence of cold and melt under the influence of heat, so that hot water should be used in conjunction with soap or an alkali to remove grease from dishes and silver and utensils. Albumens are soluble in cold water and are coagulated in hot, therefore to remove milk, egg white, and like protein substances from glasses, spoons, etc., it is advisable to soak first in cold water to wash out the food material, and then to wash thoroughly in hot soapsuds to cleanse and polish. The dishcloths used in the washing and drying of dishes and kitchen utensils should be washed after using in hot soapsuds, rinsed in clear water, then dried in the sun. When this is impossible, they shouldat least be hung in the fresh air to make them sweet and clean before the next using. In contagious diseases the care of the utensils and dishes used by the patient is of the utmost importance. They should be thoroughly sterilized before being placed with those used by the rest of the family, otherwise the disease may be communicated to the unaffected members. A word about the handling of glasses and spoons used in administering medicine in the sickroom: It is advisable when possible to keep these separate from those used on the tray, as many medicines have a very lasting and disagreeable taste, which is more than apt to cling to the spoons or glasses in which they are measured and in turn be communicated to the food, making it distinctly unpalatable. This has been found to be the case with asafetida, valerian, ichthyol, etc.
The metric system is a system of weights and measures expressed in the decimal scale. The principal units with which we are concerned are:
The liter—L.Cubic centimeter—c.c.The gram—gm.Centigram—cgm.Milligram—mgm.
These units have prefixes to show how they are divided decimally,i.e.:
deci.—0.100centi.—0.010milli.—0.001
10 milligrams=1 centigram(cgm.)10 centigrams=1 decigram(dgm.)10 decigrams=1 gram(gm.)10 dekagrams=1 hektogram(hgm.)10 hektograms=1 kilogram(kilo.)1000 kilograms=1 metric ton
A cubic centimeter of water weighs 1 gram; 28.35 grams = 1 ounce.
A liter of water weighs 1 kilogram; 1 kilogram of water = 2.2 lb.
4 saltspoons= 1 tsp.3 tsp.= 1 tbs.4 tbs.= ¼ cup or ½ gill8 tbs.= ½ cup or 1 gill16 tbs.= 1 cup or ½ pint= 8 oz.= 227 gm.2 cups (c.)= 1 pint= 454 gm.2 pints (pt.)= 1 quart (qt.)= a little less than 1 liter.4 qt.= 1 gal.2 tbs. butter= 1 ounce (oz.)2 cups butter (solid)= 1 pound (16 oz.)2 cups granulated sugar= 1 pound2½ cups powdered sugar= 16 oz.= 1 lb.4 cups flour (sifted)= 16 oz.= 1 lb.1 pt. milk or water= 16 oz.= 1 lb.1 pt. chopped meat= 16 oz.= 1 lb.10 medium size eggs (with shells)= 1 lb.8 eggs, without shells= 1 lb.2 cups rice= 1 lb.4 tbs. butter= 2 oz.= ¼ cup2 tbs. sugar= 1 oz.4 tbs. flour (sifted)= 1 oz4 tbs. coffee (powdered)= 1 oz.2 tbs. powdered lime= 1 oz.2 tbs. lemon juice= 1 oz.2 tbs. orange juice= 1 oz.1 glass orange juice= 8 oz. or ½ pint2⅔ cup oatmeal= 1 lb.4¾ cup rolled oats= 1 lb.
28.35 grams = 2 tablespoons = 1 ounce of the following substances: arrowroot, barley flour, brandy, butter, grape juice, lemon juice, orange juice, molasses, cream, dry peptonoids, liquid peptonoids, milk (whole, skimmed), buttermilk, malted milk, rice flour, oatmeal, olive oil, wine.
28.35 grams = 2 tablespoons = 1 ounce of the following substances: arrowroot, barley flour, brandy, butter, grape juice, lemon juice, orange juice, molasses, cream, dry peptonoids, liquid peptonoids, milk (whole, skimmed), buttermilk, malted milk, rice flour, oatmeal, olive oil, wine.
Materials requiring 3 tablespoons to weigh 28.35 gm. or 1 oz.:—corn meal, farina, gum gluten flour, Graham flour, white flour.
Material requiring 4 tbs. to weigh 1 oz.: cocoa.
The standard measuring cup holds 8 ounces or 16 tablespoonfuls.
1 ordinary glass (water)=8 ounces1 coffee cup=8 ounces1 tea cup=6 ounces1 wine glass=2 ounces
The following list shows the approximate weights and measures of the foods comprising dietaries:
Asparagus, 8 stalks, E.P.= 2 ouncesApple (1 medium size)= 5 ouncesBread, 1 slice, home-made, 4 in. × 3½ in. × ½ in.= 1 ounceBread, 1 slice, baker’s, 4 in. × 3½ in. × ¾ in.= 1 ounceBread, 1 slice, whole wheat, 2½ in. × 2¾ in. × ¼ in.= .7 ounceBread, 1 slice, corn, 3 in. × 3 in. × ½ in.= 2 ouncesBread, muffin, 1 small, or biscuit= ½ ounceBanana, 1 medium size= 5 ouncesChicken, 1 serving= 3 ouncesChicken (creamed) 2 tbs.= 1½ ouncesCream, 2 tbs.= 1 ounceCustard (soft, ½ cup)= 4½ ouncesCustard (baked, ½ cup)= 4 ouncesCream (ice, ½ cup)= 4 ouncesCustard (rice, ½ cup)= 3½ ouncesDates (3 medium size)= 1 ounceEggs (scrambled, ¼ cup)= 2 ouncesEggs (poached, 1 egg)= 1½ ouncesFish, medium serving, 2½ in. × 3 in.= 2½ to 3 ouncesHoney, 4 tsp.= 1 ounceHominy (cooked, ½ cup)= 4 ouncesLamb chop, E.P., 2 × 2 × ½ inch= 1.6 ouncesLemon or other jellies, ½ cup= 3.8 ouncesSteak (sirloin), 3 × ½ × ¾ in.= 3 ouncesVegetables:Beets, 1 medium size (4 slices)= 2 ouncesCarrots, ⅓ cup diced= 2½ ouncesPeas (canned or drained), ⅓ cup= 3 ouncesPotatoes, baked, sweet, 1 medium size= 6 ouncesPotatoes, baked, white, 1 medium size= 3 ouncesSpinach, cooked, 1 serving, ½ cup= 4 ouncesTomatoes, 1 medium size—fresh= 3 to 4 ouncesSoups:Cream, ½ cup= 4 ouncesClear soup, 1 cup= 7½ ounces
A percentage of a number is the result obtained by taking the stated number of hundredths of it. The rate per cent. is a fraction whose denominator is 100 and whose numerator is the given number of hundredths; thus 6% of a number is 6/100 of that number.
The method of figuring the per cent. of foodstuffs in afood material is simple. Milk, for example, has a percentage composition of 3% protein, 4% fat, and 5% sugar. To find the definite amounts of these foodstuffs in 1 ounce of milk it is best to reduce the ounce to grams, since the gram is the unit of measurement generally used.
1 ounce=28.35 gramsIn 1 oz. there will be 28.35 × .03=0.85 gram proteinIn 1 oz. there will be 28.35 × .04=1.13 grams fatIn 1 oz. there will be 28.35 × .05=1.41 grams sugar
There are two scales used in thermometry, the Fahrenheit and the Centigrade. The former is generally used. However, since many of the scientific calculations are made using the Centigrade scale it is wise for the nurse to understand how to translate one to the other.
Centigrade has 0° as the freezing point and 100° as the boiling point, while Fahrenheit has 32° as freezing point and 212° as boiling point. To change Fahrenheit to Centigrade it is necessary to subtract 32 from 212 in order to make the freezing points correspond. This would read 212 -32 = 180° F. = 100° C; hence a degree Centigrade represents 5/9 of a degree Fahrenheit.
To change Centigrade to Fahrenheit it is necessary to remember that every Fahrenheit degree is 9/5 times as large as the Centigrade and the addition of 32° must also be made. For example: Change 105° F. to Centigrade: 105°-32° × 5/9 = 41° C. Change 50° C. to Fahrenheit: 50° × 9/5 + 32° = 90° + 32° = 122° F.
FOOTNOTE:[28]“Diseases of Nutrition and Infant Feeding,” by Morse and Talbot.
[28]“Diseases of Nutrition and Infant Feeding,” by Morse and Talbot.
[28]“Diseases of Nutrition and Infant Feeding,” by Morse and Talbot.
Dairy Products.—Milk, cream, and other dairy products form such an important part of the invalid dietary that they require especial care in their selection. “Certified Milk” is the safest. This is protected by special inspection. The methods and standards governing the production and distribution of certified milk were adopted by the American Association of Medical Milk Commissions, May 1, 1912. The sanitary condition of the dairy, the cleanliness of the vessels into which the milk is placed, the health of the milkers, and a surety that no member of their family with whom they come in contact has any kind of contagious disease, are all obligatory. The feed for the cows and the purity of the water given them to drink must be inspected and made to conform to the standard laid down for certified milk. The milk of sick cows and those having tuberculosis is absolutely condemned. The composition of certified milk is standardized as follows: the fat standard shall be 4%, with a permissible range varying from 3.5% to 4.5%. The proteins shall be 3.5%, with a permissible range varying from 3% to 4%. Certified milk shall not contain more than 10,000 bacteria to the cubic centimeter when it is delivered. This inspection and standardizing necessarily raises the price of certified milk above that of milk not so rigidly cared for, and when the additional expense makes it impossible for the patient to afford certified milk, the only thing to do is to be sure of the reliability of the dealer from whom the milk is purchased and the cleanliness of the dairy from which it is procured. Buttermilkand butter are the milk products which require some attention as to selection. The former grows sour with age and the odor of advanced fermentation and decomposition is readily recognized. Sweet butter, butter without salt, is less apt to be old when purchased than the salted variety, as the flavor of rancid fat is unmistakable in butter which has not been especially treated.
Milk.—Milk is without a doubt the most valuable food in the invalid dietary, furnishing not only a highly nutritious beverage, but likewise acting as a carrier of additional nourishment when such is necessary. Its form, its lack of definite flavor and odor, all add to its value as a food in sickness. Milk is one of the few foods which includes in its composition all of the chemical combinations known as foodstuffs. The carbohydrates, comprising 4.88% to 5% of the solids in milk, occur as lactose or milk sugar. This sugar belongs to the disaccharide group, and is, in the majority of cases, readily digested by even the most delicate digestive apparatus. This form of sugar lends itself particularly well as a reinforcing agent, and is generally used in such cases as typhoid fever, etc. The fat in milk, comprising 4% of the solids and occurring as butter fat (cream), is made up chiefly of olein and of palmitin, with smaller amounts of stearin and from 5% to 6% of its composition in the form of butyric acid (the fatty acid to which butter owes its name and flavor) and traces of other fatty acids, as well as small quantities of cholesterin, lecithin, and a yellow coloring matter.
The proteins of milk, which form the curd or larger part of the solids, according to Van Slyke[29]are in the form of casein and albumen. There are 3.6 parts casein to 1 part soluble proteins, but these figures vary somewhat at times. Casein is insoluble in pure water, but dissolves readily in water to which an alkali or calcium carbonate is added. Thesoluble protein in the form of lactalbumen is one of the constituents of whey. This substance contains more sulphur than does casein, but no phosphorus.
Wheyis the opalescent fluid which remains when the casein is precipitated, and is composed of water 93.8%, total ash 0.44% (König).
Mineral salts, 0.7% of milk, are made up of calcium, potassium, sodium, magnesium, iron, sulphur, phosphorus, and chlorine. Milk is so rich in calcium that it requires only 400 c.c. (or about 2½ cups) to furnish 1 gram of calcium. This is the amount believed to be necessary for the welfare of man each day and this must be derived from food.[30]
Water.—The fluid part of milk is composed chiefly of water, constituting 87% of whole milk.
Milk as a food for infants will be discussed in another chapter.
As has already been said, no food has so far been discovered which could be effectually substituted for milk. There is no food, however, which requires more attention in its selection and care. It is very susceptible to both odors and flavors, absorbing them both readily, as will be found if milk be placed in the same compartment with foods of strong odor and flavor, without being properly covered and protected. This is particularly noticeable with cucumbers, melons, etc.
Milk also furnishes a splendid medium for bacterial growth, and if left exposed to the air, put into unclean receptacles, or kept in a warm place, will immediately become more or less contaminated, after which it is unwise to use it. Sterilization and pasteurization will in a measure overcome the bacterial contamination, but milk purchased from a dairy which is not clean or milked under unsanitary conditions will remain dirty, hence unfit forhuman consumption. When the morning’s milk supply is brought to the house it should be in clean, well-stoppered bottles, but before placing it in the ice-box the tops of the bottles should be carefully wiped off with a wet cloth to remove any superficial dust which may be adhering to them. Every time a portion of the milk is removed thereafter the tops should be again cleansed before the milk is poured out. This is a wise precaution, and often prevents contamination from the hands, etc.
The amount of water in milk prevents its being an adequate food for adults except in certain pathological conditions. However, it furnishes a supplementary food unequaled by any other beverage known. There are fortunately only a few individuals who are unable to drink milk. There are many who fancy they cannot do so, but if the nurse has the ingenuity to utilize some of the various methods whereby milk is made more digestible, it will generally be found that the patient can take it without trouble. In cases of personal dislike, if the milk is flavored or colored or made up into soup, cocoa, chocolate, junket, custards, blanc-mange, etc., it will usually prove acceptable.
Application of Heat.—A word as to the changes which are brought about as the result of heat as applied to milk. These changes are demonstrated in the two methods commonly used in the preparation of milk known as “pasteurization” and “sterilization.” Pasteurization is rather an indefinite term to use, unless the time and the temperature to which the milk is subjected are given. According to Morse and Talbot “the term sterilization should never be applied to the processes used in the preparation of milk for the feeding of infants, because the milk is never rendered bacteriologically sterile by them.”[31]
As a rule the flavor and odor of milk are not changed by heat until the temperature reaches nearly to the boilingpoint. A scum then forms on boiling milk, composed of casein 50.86%, fatty matter 45.42%, ash 4.72% (Rosenau). Prolonged boiling changes the color of milk from a creamy white to a yellowish brown which deepens with boiling. This is due to the caramelization of the milk sugar. Cream will not rise (or its rise will be very slow) on milk which has been subjected to a temperature of 150° F. for thirty minutes or more because the fat droplets are broken down so that they cannot hold together at that temperature and become more completely distributed throughout the fluid.[32]
Pasteurizationis acknowledged to be preferable to sterilization in milk used for infant feeding because the higher the temperature the greater the change in the chemical composition of the fluid. According to Morse and Talbot[33]the temperature of the pasteurization should be as low as possible. Pasteurization at 140° F. for 20 minutes is sufficient; lower temperatures are not. “At this temperature there is no change in the taste, odor, or color of the milk, no noteworthy changes in the chemical composition are produced, the ferments and bactericidal action are unaffected and bacterial toxins and non-spore-bearing microorganisms are destroyed.”[34]
Rosenau[35]states that the bacillus of typhoid, diphtheria, and dysentery, as well as the cholera vibrio and other pathogenic non-spore-bearing bacteria which are often found in milk, are destroyed at a temperature of 140° F. for twenty minutes, and at higher temperatures for shorter lengths of time.
Sommerfield’s[36]investigations prove that butyric acidbacilli are destroyed at a temperature of 212° F. for from 1 to 2 minutes.
It must be understood that no matter what method is used to insure purity in milk, nothing does away with the necessity for keeping the milk both clean and cold. The receptacles in which the milk is allowed to stand, the vessels in which it is measured, and the person who handles it must be absolutely clean, and the nurse must keep in mind the fact that pasteurization does not completely destroy the bacterial growth in milk, that it merely diminishes it, and she must see that the milk which has undergone the pasteurizing process is kept cold, otherwise the microörganisms which are present, even if to a less extent than in raw milk, will undoubtedly multiply.
Adulteration of Milk.—There is not nearly so much adulteration of milk to-day as there was a few years ago. The stringent laws governing the care and composition of the milk make it unprofitable for the dairymen to practise it. However, there are times when such things are done and care must be taken to prevent it. Milk is, as has already been stated, very susceptible to contamination, and that which is infected with putrefactive bacteria is not fit for food even if the dealer has doctored it with formaldehyde. However, the danger to-day is not so much from drugs as from lack of care in the handling of the milk. It is well to remember, however, that water is an adulteration just the same as formaldehyde and perhaps more pernicious, since the quantities of the latter are so small in an ordinary quantity of milk as not to make a great deal of difference except in the feeding of invalids and children, while watered milk is a swindle not only to the pocketbook but to the body also, since the requisite nutritive value is lacking.
Selection and Care of Milk.—There are a few essential facts to keep in mind in regard to milk: (1) Be sure of the source of the milk supply, especially in the feedingof the sick and of infants. Milk for such cases should always be purchased from inspected dairies when it is possible. (2) Keep the milk cold; the best milk in the world will spoil if left in a warm place. (3) Always keep the milk bottle well covered, thus eliminating the danger of contamination, flies, etc.
135-152 calories
6 ounces (¾ glass) fresh whole milk.1-2 eggs (whites only).
Have the milk thoroughly chilled.
Clip egg whites with scissors and strain through cheesecloth to remove stringy parts. Now stir into the milk with a fork.
If patient does not object to foam, the mixture may be placed in a milk shaker with pieces of ice and shaken until creamy, then poured over cracked ice.
135 calories
6 oz. (¾ glassful) fresh whole milk1 egg white
Place the milk on ice to become thoroughly chilled. Clip the egg white with scissors and strain through cheesecloth to free it from strings; stir into cold milk. If patient does not object to foam, the milk and egg whites may be placed in a milk shaker, and agitated for 4 or 5 minutes, then poured over cracked ice. This beverage may be flavored to suit the taste of patient. Vanilla, caramel, or coffee may be used to give variety.
To add additional nourishment 1 teaspoonful of Sanatogen, or Plasmon may be added, or 1 tablespoonful of Panopepton or liquid peptonoids used instead of the casein products.
59 calories
3 oz. milk3 oz. ginger ale or sarsaparilla
Pour into a milk shaker and shake with cracked ice until foamy.
298 calories
4 oz. rich milk1 tbs. whisky (or sherry)2 oz. cream1 tbs. sugar (or less)1 egg white (if additional nourishment is desired)
A grating of nutmeg on top. Place ingredients in shaker as directed above, and shake a few minutes to thoroughly mix ingredients. Pour over cracked ice, grate nutmeg or cinnamon over the top. The milk may be peptonized if necessary, using ½ tube of Fairchild’s peptonizing powder.
314 calories
1 pt. of milk1 tube of (Fairchild’s) peptonizing powder
Dissolve the powder in 1 gill of cold water, and place in a clean quart jar (glass).
Pour in 1 pint of cold milk and stop the bottle with cotton, shake well and place the bottle in a saucepan containing water just warm enough to allow of the hand being immersed without being burned (115° F.).
Keep the water at this temperature for 5 to 10 minutes or longer according to the degree of peptonization desired. Lift out of the warm water and plunge into cold, then place at once on ice.
The milk may be poured from bottle into a clean saucepan and brought quickly to a boil to prevent further peptonization; this process, however, is apt to make the milkvery bitter and should not be used unless it is to be flavored with fruit juice.
212 calories
Take a goblet about one-third full of finely crushed ice, add a tablespoonful of St. Croix rum, a dash of curaçao or any liquor that is agreeable to the taste; fill the glass with “specially peptonized milk,” stir well, and grate a little nutmeg on top. Add 1 tablespoon sugar.
627 calories