Vegetable and Fruit Salads

½ cup fresh peas1 tsp. butter1 pt. boiling water¼ tsp. salt

Add salt and peas to boiling water; allow to cook from 30 to 60 minutes, or until they are perfectly tender, drain and add butter and additional salt if necessary, or 1 tablespoonful of cream sauce. In gastro-intestinal disorders and with young children, it is best to press peas through sieve or remove the indigestible parts.

94 calories

1 cupful of string beans (measured after the strings are removed and the beans cut into small pieces)1 tsp. butter½ tsp. salt

Cover with boiling water and cook until tender, drain, and serve hot.

90 calories

½ lb. spinach½ tsp. salt2 tsp. butter

Wash thoroughly through about ten waters, until spinach is entirely free from grit, remove the tough stems, lift the spinach from water and place in a saucepan without additional water, sprinkle over with salt, cover saucepan and cook until tender (requires about 15 minutes). Cut very fine with sharp knife, or press through sieve, add butter and serve hot.

82-117 calories

Carrots, about ½ cupful after they are cut in cubes, or 3½ ounces. Serve with 2 tablespoonfuls of cream sauce, or with 2 teaspoonfuls of butter and a little salt and pepper. Scrub carrots and scrape off the skins; cut into slices orcubes, drop into slightly salted boiling water and cook until tender; drain and add butter or cream sauce.

140 calories

1 potato weighing about 3 ounces; scrub well with a brush; dry and slightly grease surface, place in moderately hot oven and bake about 45 or 50 minutes. (The potato should feel tender upon pressure.) When done, make an incision of 1 inch in the skin and gently press out the steam; cover closely with cloth and keep in a warm place until ready to serve. Put teaspoonful (about ⅙ ounce) of butter in the cut and serve very hot.

182 calories

¼ tsp. salt2 tsp. milk1 medium size potato1 tsp. butter

Pare and boil potato until tender when pierced with a fork; drain off the water and return the saucepan to the stove; shake the pan (to prevent burning) until the potato looks dry; mash with fork or potato ricer, add milk, butter, and salt. Beat briskly until creamy. Serve at once or brown in oven.

197.5 calories

1 potato (baked)1 tbs. cold chopped beef¼ tsp. salt1 tsp. butterDash of pepper

Bake potato, split in half and remove the contents, mix with the chopped meat, add salt, pepper, and butter; return to the two halves, set in oven to brown, then serve at once.

250.8 calories

1 potato¼ cup milk2 tsp. butter

Boil potato, not quite tender, and slice in moderately thin slices; arrange in layer in an individual earthenware baking dish (ramekin), add butter in bits between layers, pour the milk over; set dish in oven, cover and bake slowly for 15 minutes, until most of the milk is absorbed and the potatoes are nicely browned on top. In cases where the patient is allowed cheese, 2 teaspoonfuls may be sprinkled between the layers, giving 31 additional calories.

62.5 calories

½ cucumber (7 in. long)1 tsp. olive oil½ tbs. vinegar⅙ tsp. saltFew grains of pepper

Slice cucumber in thin slices and allow to stand thirty minutes in ice water, drain and serve with French dressing.

with mayonnaise, 61 calorieswith French dressing, 131 calories

Wash tomato carefully, cut in shape of flower by cutting almost through the tomato making six sections. Place on lettuce leaf and serve with dressing.

1 tsp. mayonnaise or1 tbs. French dressing

63 calories

Remove skin from 1 medium sized tomato, remove pulp, fill cavity with following mixture.

½ medium stalk celeryThe tomato pulp1 tsp. mayonnaise dressing

3 grapefruit¼ head of lettuce1 cup celery (chopped)1 cupful of mayonnaise

Remove skin and inner membranes from grapefruit, mix with celery and mayonnaise. Serve on lettuce. This salad may be poured into a tin (baking powder can, or mould), packed in ice and salt and frozen. Then served in slices upon lettuce.

1217 calories (about)

1 cup of grapefruit1 green pepper (1 oz.)1 thick slice of pineapple (chopped)1 cup of celery1 cup of mayonnaise or French dressing

If mayonnaise is used the mixture may be frozen. If French dressing is used, serve on lettuce without freezing.

77 calories

1 cup tomatoes (canned)¼ cup vinegar¾ cup water1 tbs. of parsley6 cloves½ tsp. red pepper½ cup celery1 tbs. granulated gelatin soaked in ¼ cup cold water

One slice of onion may be added if there is nothing to contra-indicate it, but care must be taken in adding onion, as it is apt to disagree with many people. Boil all of the ingredients together (except the gelatin) for 20 minutes, press through a sieve, then through a cloth, return to the stove and allow to boil up; add the gelatin and boil 5 minutes; strain into wet molds.

167 calories

1 medium size tomato1 tsp. butter2 tbs. rice (uncooked)Dash of pepper and salt

Remove the center from the tomato, dust the inside with salt and a very little pepper and set aside. Boil the rice, when about half done (10 minutes) add the tomato pulp, from center of tomato. Cook 10 minutes longer, drain the water from the rice, add the butter, salt, and a little pepper. Fill the center of tomato with rice. Set the tomato upon a greased paper and bake in a moderate oven for 20 minutes.

353 calories

Slice 1 tomato in three or four slices1 slice of bread (round preferred)1 tbs. butter¼ cup of cracker crumbsSalt and pepper

Heat broiler or frying pan very hot, grease lightly; season crumbs with salt and pepper; dip slices of tomato in cracker crumbs, covering both sides well, and place upon the broiler; when one side is browned, turn over carefully, to prevent breaking, and allow the other side to brown. Lift the broiler to the lower half of the oven and let thetomatoes cook gently for 10 minutes. Place bits of butter upon each slice, then arrange these on the buttered toast.

171 calories

½ cup canned tomatoes1 slice bread½ cup water2 tsp. butter¼ tsp. salt

Pour tomatoes and water in a saucepan and allow to cook slowly for 20 minutes, add salt and a dash of pepper. Toast and butter the bread, pour the cooked tomatoes over it and serve at once.

131 calories

1 tbs. oil⅓ tbs. vinegar, or lemon juiceDash of pepper and salt

Have all ingredients cold; mix salt and pepper together; stir in the oil, add vinegar or lemon juice slowly, beating briskly to form an emulsion; use immediately or ingredients will separate.

Use as little salt as possible in nephritic conditions.

2109 calories

1 egg (yolk only)½ tsp. mustard (dry)2 tbs. lemon juice (or vinegar)Dash red pepper½ tsp. salt1 cup olive oil

Method of Mixture: Mix dry ingredients with yolk of egg thoroughly; add all the acid (use Dover beater). Now add, one teaspoonful at a time, the olive oil; beat continually until the mixture thickens (after 8 teaspoons of oil have been added). Put in oil by tablespoonfuls untilall is incorporated. This method shortens the time of making at least one-half, and the dressing rarely curdles as it often does in the old methods.

Whipped cream may be added to dressing before serving. Mayonnaise will keep if placed in a cool place, and the above quantities are more easily handled than smaller amounts.

150 calories

2 lemons (juice only)1 tbs. cold water¼ cup sugar1 egg white3 tsp. granulated gelatin1 cup boiling water

280 calories

3 tsp. granulated gelatin6 tbs. lemon juice1 tbs. cold water3 tbs. sugar¼ cup boiling water2 drops orange extract½ cup orange juice

315 calories

¼ cup boiling water1 tbs. cold water½ cup boiling grape juice1 tbs. lemon juice3 tsp. granulated gelatin3 tbs. sugar

Method for Fruit Jellies.—Soak gelatin in cold water about 2 or 3 minutes, then pour over it the boiling liquid; add sugar and fruit juice; strain through cloth into wet molds. Set in cold place to stiffen; when firm, unmold. Serve with whipped cream, or pour liquid into baskets made from oranges or grapefruit hollowed out and the edgesscalloped, or pour into shallow pans, and cut in ½-inch blocks when firm, and serve on a bed of whipped cream.

127 calories

½ cup boiling water1 tsp. lemon juice and the yellow rindfrom ¼ lemon3 tbs. sherry wine1-inch piece of cinnamon3 tbs. sugar

Method for Wine Jelly.—Put water, wine, lemon juice, peel, cinnamon, and sugar into a saucepan, allow to boil 5 minutes, pour over gelatin (which has been soaked in cold water). If jelly looks cloudy return to saucepan, and add ½ egg white beaten stiff, allow to boil 1 minute, stirring constantly, and strain into mold. Serve with whipped cream.

276.5 calories

2 lemons (juice only)1 egg white¼ cup sugar1 cup water

311 calories

½ cup orange juice1 cup water1 lemon¼ tsp. orange extract¼ cup sugar1 egg white

362.6 calories

½ cup grape juice¼ cup sugar1 tbs. lemon juice1 egg white

Mix sugar and water and boil to a rich sirup (about 15 minutes), cool, and add fruit juice (and extract when it is used). Pour into freezer and surround with a mixture of 1 part salt and two parts ice. When sherbet is about half frozen, stir in the stiffly beaten egg white and continue the freezing until mixture is hard. In diseases where it is found inadvisable to give albumen, 1 teaspoonful of gelatin may be substituted.

384 calories

½ cup apricot purée¼ cup sugar1 cup water1 tsp. granulated gelatin1 lemon (juice only)

Make sirup of water and sugar, soak gelatin in a little cold water and add to the hot sirup; press apricots through a sieve and add to the sirup as soon as it is cool; freeze as directed in other ices.

346-393 calories

1 cup fruit juice⅓ cup sugarJuice of 1 lemon and1 egg white

Proceed as in other ices.

526 calories

1 cup fresh currants½ cup sugar1 cup water1 tbs. lemon juice

Wash currants carefully and place in a saucepan on a warm but not hot part of the stove, allow to heat gently until the currants are soft, press through a cloth, and addthe water and sugar; stir until dissolved (or make a sirup of the water and sugar and add the currant juice and lemon and freeze as directed in other ices). The egg white may be added if desired.

3 cups (24 ounces) milk1 cup cream (8 oz.)4 lemons¾ cup of sugar

Mix cream, milk and ¼ cup of sugar and pour into freezer; freeze until half frozen (mushy). Add juice of 3 lemons and 1 whole lemon (peel and pulp) shaved into very thin slices sweetened with remainder of sugar (if not sufficiently sweet add more sugar and make allowances for same in fuel value). Continue the freezing until sherbet is of the right consistency.

with wine 758 calories; without wine 745 caloriesTwo servings

½ cup 40% cream8 pecan or walnut meats2 tbs. sugar¼ tsp. vanilla or 1 tbs. sherry wine

Dissolve sugar in the cream and beat solid, add flavoring or sherry and nuts.

631 calories

½ cup of orange jelly mixture (see directions for making under jellies)½ cup double cream1 tbs. sugar (the above quantity will require about 2 tsp. of granulated gelatin)

Pour jelly mixture into a bowl and surround with cracked ice; when it begins to stiffen, fold in the stiffly beaten cream.

Pour into molds or ice cream glasses and set aside in the ice-box to become set.

428 calories for orange pudding

Orange, lemon, grape juice, or pineapple may be used in preparing this pudding.

½ cup fruit juice¼ cup sugar2 tsp. gelatin1 egg white and1 tbs. cold water¼ cup soft custard

Make jelly mixture as already directed and place the bowl in a pan of cracked ice; when the mixture begins to stiffen, fold in the well-beaten egg white (beat it in with an egg beater). Pour the mixture into a mold or individual glasses and set aside on ice to become set. When ready to serve, unmold and pour on the soft cold custard.

184.4 or 244.9 calories

6 prunes or 4 prunes and 1 fig1 egg white2 tbs. sugar

Cook the prunes and figs in sufficient water to cover them until they are perfectly soft, press through a sieve, add sugar, chill thoroughly, and fold in the stiffly beaten egg white. The above mixture may be put in individual cups and baked in a slow oven (in a pan surrounded with hot water) until they are firm in the center and a light brown. Serve with or without whipped cream.

FOOTNOTES:[29]“Archives of Pediatrics,” Vol. XXII, p. 515, by Van Slyke.[30]“Chemistry of Food and Nutrition,” by Henry Sherman.[31]“Diseases of Nutrition and Infant Feeding,” by Morse and Talbot.[32]Bulletin 56, Hyg. Lab., Public Health Service, 1908; Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.[33]“Diseases of Nutrition and Infant Feeding,” p. 173, by Morse and Talbot.[34]Quoted from “Diseases of Nutrition and Infant Feeding,” p. 173, by Morse and Talbot.[35]Rosenau: Bulletin 56, Hyg. Lab., Public Health Service, 1909; Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.[36]Sommerfield: Handbuch der Milchkunde, J. F. Bergman, Wiesbaden, 1909.[37]Buttermilk Tablets may be purchased from the Chas. Hanson Co. Lab., N. Y., or from Parke, Davis & Co. The Buttermilk Starter is prepared by the first mentioned firm and is ready to use, directions coming with each sample.[38]Recipes for coffee, egg, cocoa and chocolate junket will be found in junket recipes, from the Chas. Hanson Co.[39]Egg white is frequently added to increase the nutrient value of ice creams and water ices.[40]Edible Portion.[41]“Chemistry of Food and Nutrition,” by Henry Sherman.[42]“Food Products,” by Henry Sherman.

[29]“Archives of Pediatrics,” Vol. XXII, p. 515, by Van Slyke.

[30]“Chemistry of Food and Nutrition,” by Henry Sherman.

[31]“Diseases of Nutrition and Infant Feeding,” by Morse and Talbot.

[32]Bulletin 56, Hyg. Lab., Public Health Service, 1908; Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.

[33]“Diseases of Nutrition and Infant Feeding,” p. 173, by Morse and Talbot.

[34]Quoted from “Diseases of Nutrition and Infant Feeding,” p. 173, by Morse and Talbot.

[35]Rosenau: Bulletin 56, Hyg. Lab., Public Health Service, 1909; Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.

[36]Sommerfield: Handbuch der Milchkunde, J. F. Bergman, Wiesbaden, 1909.

[37]Buttermilk Tablets may be purchased from the Chas. Hanson Co. Lab., N. Y., or from Parke, Davis & Co. The Buttermilk Starter is prepared by the first mentioned firm and is ready to use, directions coming with each sample.

[38]Recipes for coffee, egg, cocoa and chocolate junket will be found in junket recipes, from the Chas. Hanson Co.

[39]Egg white is frequently added to increase the nutrient value of ice creams and water ices.

[40]Edible Portion.

[41]“Chemistry of Food and Nutrition,” by Henry Sherman.

[42]“Food Products,” by Henry Sherman.

Put one pint of skimmed milk into a clean saucepan and heat to a temperature of 100° F. (lukewarm). To this milk add 2 teaspoonfuls of liquid rennet, essence of pepsin, or 2 junket tablets, stir until well mixed, and allow to stand at room temperature (70° F.) until firmly jellied. Break up with a fork until it is finely divided, strain through thicknesses of cheesecloth; return the fluid part to the stove and raise to a temperature of 150° F. to destroy the rennet left in the whey. The whey is then cooled before it is added to the milk or cream.

3% decoction starch[43]4 rounded tsp. barley flour1 pt. water

Mix a small amount of the water with the barley flour and put the rest of the water into a clean saucepan and allow to heat; when boiling add thin barley mixture, stir thoroughly, and allow to boil 20 minutes; remove from stove, measure, and replace with hot water that which was lost through evaporation to make up the original pint; strain through two thicknesses of cheesecloth.

4 rounded tsp. oat flour1 pt. water

Mix and proceed as in making barley water.

8 oz. water (cold)1 egg white1 tsp. brandy

Mix egg and water and add brandy slowly to prevent coagulating egg white.

Composition: 0.60% fat, 2.90% protein, and considerable extractive matter.[44]

Place a piece of round steak upon a hot griddle and turn once or twice until the outside is seared and the meat is hot throughout. Remove from griddle and cut into small pieces and place in a small meat press made for the purpose. A lemon squeezer may be used when the press is not available. Salt lightly. Begin by giving one teaspoonful and increase the amount gradually to 1 ounce (6 teaspoonfuls). According to Morse and Talbot, it is never wise to give babies more than 2 ounces of beef juice even in their second year, as it is apt to disturb digestion. Also babies are often made restless or sleepless by taking beef juice.

347 calories

1½-2 tbs. malt soup extract (reduce if necessary)1 level tbs. sifted flour1 pt. milk18 oz. water (hot and cold)

Dissolve malt soup extract in ½ cup of hot water and measure in enough cold water to cool the mixture. With the remaining cold water mix the flour until it is free from lumps; and to the malt soup mixture, add milk. Pour all into a clean saucepan and bring slowly to the boiling point; simmer (not boil) for 20 minutes. Now increase the heat and allow the mixture to boil 5 minutes; strain and use as directed.

This is a fattening mixture and the amount of malt soup and whole milk may be increased as the child is able to handle it, taking care, however, not to increase the strength of the mixture too rapidly or too much, or digestional disturbances will result.

544.6 calories

1 tbs. wheat flour, 4 tbs. dextri-maltose, 8 oz. hot water plus enough hot water to replace that which is lost through evaporation (about 6 oz.). Buttermilk, sufficient quantity to make 1 quart of mixture. Mix flour with a little cold buttermilk. Dissolve sugar (dextri-maltose) in the hot water.

Stir two mixtures together and add enough buttermilk to make 1 quart. Place on stove and bring mixture quickly to a boil. Boil for 20 minutes, stirring constantly, strain, measure, and add enough boiling water to replace that which is lost in cooking. Place on ice and use as directed.

The nurse will soon be able to tell how much water is lost in evaporation and add the additional amount to the mixture before beginning the boiling.

1 quart fresh whole milk4 teaspoons essence of pepsin,1 pint of fresh buttermilk

Heat whole milk to 100° F., add essence of pepsin and stir thoroughly. Allow to stand at same temperature until the curd is formed. Pour mass into muslin bag and drip the whey from the curd. When the mass is as dry as it is possible to have it, remove it from the bag to a fine strainer. Press curd through the strainer with a wooden spoon or potato masher (the author has found that a potato ricer with a piece of copper gauze, such as is used in a chemical laboratory, inserted, facilitates the breaking up of the curd). The mass must be passed several times through the strainer in order to make the precipitate sufficiently fine to look like milk. During the process of straining, the buttermilk is added. The composition of above formula is, according to Finkelstein and Meyer, as follows:

Protein 3%, Fat 8.5%, Sugar 1.5%, Salts 0.5%.

There are several prepared Eiweissmilch mixtures on the market, Beebe, Hoose and others. Larasan Roche is also a prepared mixture having a composition much like that of the original Eiweissmilch, it is easily prepared, and the results from feeding this milk have been found generally good.

½ lb. each prunes and dried figs1 oz. senna leaves

Boil from 2 to 3 hours as directed in preparing prunes as above. Lift fruit from hot sirup, place in quart jars, strain the juice and pour over the fruit. Use as needed.

⅓ lb. prunes (pits removed)⅓ lb. figs⅓ lb. raisins (seeded)1 oz. senna leaves

Boil prunes just enough to allow of the pits being removed. Cool and pass with the senna leaves, figs and raisinsthrough the food chopper. After passing through once return to chopper and pass through a second time. See that the senna leaves and fruit are thoroughly mixed and finely chopped. Place in a quart jar and give in doses of from 1 to 2 teaspoonfuls night and morning.

560 calories

2 tbs. molasses1½ cup bran½ tsp. salt½ tsp. soda½ cup milk1 egg

Mix soda into bran, add salt, stir milk and molasses together and stir into bran; add well-beaten egg. Bake in 6 well-greased gem pans.

832 calories

1½ cups bran1 egg1 tbs. sugar1 cup milk2 tbs. melted butter2 tsp. baking powder

Mix together and bake in 6 well-greased gem pans.

706 calories

1 cup of bran2 tbs. butter and lard mixed½ cup of flour1½ tsp. baking powder½ tsp. salt⅓ cup of milk

Mix flour, salt, baking powder and shortening together. Add milk to make a soft dough. Mold into biscuits, and bake in a quick oven 10 to 12 minutes.

2187.5 calories

½ cup of sugar1 tsp. cinnamon½ cup of molasses1 tsp. ginger¼ cup of butter and lard mixed½ tsp. cloves1½ cups of bran½ tsp. nutmeg1 cup of flour2 eggs

½ cup raisins or nuts may be added, due allowance being made for the additional fuel value.

Cream butter and sugar together, add molasses. Sift flour, salt and spices together. Add eggs (well beaten), to sugar mixture and stir in the remainder of ingredients. Drop from spoon on a well-greased pan, bake in moderate oven to a delicate brown.

(See Protein-free cookies, p.340.)

6 oz. milk, 1 egg½ oz. normal saline solution1 tsp. pure peptone (this may be omitted)1 tube peptonizing powder dissolved in 1 tbs. water

Mix thoroughly and peptonize at a temperature of 110° F. for 1 hour.

8 oz. milk3 eggs3 grains table salt

8 oz. milk2 oz. glucose (grape sugar)

125 gm. (about 4 oz.) milk1 or 2 egg yolks125 gm. (about 4 oz.) wineSalt1 tsp. Witte’s peptone

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