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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.


(Protein or Albumen Milk)
1 quart fresh whole milk 4 teaspoons essence of

1 pint of fresh buttermilk pepsin,

'Formula suggested by Finkelstein and Meyer.

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Heat whole milk to IW 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

formulas used in diet for constipation

Prunes and Figs

% lb. each prunes and dried figs
1 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.


% lb. prunes (pits removed) % lb. figs

% lb. raisins (seeded) 1 oz. senna leaves

Boil prunes just enough to allow of the pits being re-
moved. Cool and pass with the senna leaves, figs and rais-

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ins through 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.

Bran Gems (No. 1)
660 calories

2 tbs. molasses 1% cup bran

% tsp. salt % tsp. soda

^ cup milk 1 egg

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

Bran Gems (No. 2)
832 calories

V/2 cups bran 1 egg

1 tbs. sugar 1 cup milk

2 tbs. melted butter 2 tsp. baking powder

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

Bran Biscuits
706 calories

1 cup of bran 2 tbs. butter and lard mixed

V2 cup of flour V/2 tsp. baking powder

V2 tsp. salt % 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.

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Bran Ckx)KiES
2187.6 calories

^2 <^P of sugar 1 tap. cinnamon

^2, cup of molasses 1 tsp. ginger

% cup of butter and lard % tsp. cloves

mixed ^2 tsp. nutmeg

IV2 cups of bran 2 eggs
1 cup of flour

Y2 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.

Nutrient Enemas ^

No. 1. Milk and Egg

6 oz. milk, 1 egg % oz. normal saline solution

1 tsp. pure peptone (this 1 tube peptonizing powder

may be omitted) dissolved in 1 tbs. water

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

No. 2

8 oz. milk 3 eggs 3 grains table salt

No. 3
8 oz. milk 2 oz. glucose (grape sugar)

^''Diet in Disease/' by Freidenwald and Ruhrah and other sources.

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No. 4. Singer's Enema

125 gm. (about 4 oz.) milk 1 or 2 egg yolks
125 gm. (about 4 oz.) wine Salt
1 tsp. Witte's peptone

No. 5. Boas' Enema

250 c.c. (8 oz.) milk 1 tbs. of red wine

2 egg yolks 1 tbs. "Kraftmehl" Health

Small quantity of salt Flour

No. 6

6 oz. bouillon 1 egg yolk

4 oz. red wine 1 to 2 tsp. dry peptones

No. 7. Milk and Starch Enemas — Von Leube
250 c.c. (about 8 oz.) milk 70 grains starch

Malted Milk Enema

Dissolve 1 oz. of malted milk 1 egg and V^ tsp. salt or % oz.
in 8 oz. of hot water ^Jine solution

Normal Saline Solution

1 dram sodium chlorid 1 pt. (16 oz.) water,
(common salt) (boiled)

Formulas Used in Diabetes ^
• Bran Agar Wafers

Makes 30 wafers.
2y2 quarts washed bran (dry) U/^ tsp. salt
36 gms. agar-agar 2 sacdiarin tablets (V^ gr.)

600 c.c. of cold water

'Formulas marked with one star are those used in the Presbyterian
Hospital, Chicago, III. Courtesy of Miss R. Straka, Dietitian. Formulas
marked with two stars are used in the Olmsted Hospital, Mayo Clinic,
Rochester, Minn. Courtesy of Misses Foley and Ellithorp, Dietitians
Formulas unmarked are used by the author in Memphis General and
St. Joseph's Hospitals, Memphis, Tenn.

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Mix agar agar, saccharin, salt and water. Boil until
dissolved. Pour over dry bran. Mix thoroughly and mold
into muffin tins while hot. Bake in a slow oven about 20
minutes, or until wafer is dry and will whirl in the tin.

* Agar Jelly

1 tsp. or 7 gms. agar gar V^ gr. saccharin

1 cup cold water l^ tsp. flavoring

1 tsp. mild citric acid Coloring — as desired

Dissolve agar-agar in water. Add citric acid and sac-
charin. Put over flame and boil. Remove from fire —
add flavoring and coloring. Put in cool place to harden.
This jelly has no food value.

• Spinach and Egg Salad

3 gms. gelatin 2 tbs. cold water, melt and

swell over hot water.

6 tbs. cold water 50 gms. fresh cooked spinach.

2 tbs. vinegar 1 hard cooked egg

Salt aa desired

Surround mold with slices of hard cooked egg, placing
the spinach in the center. Pour over this the gelatin mix-
ture; allow to mold and serve on lettuce.

•Mayonnaise Dressing

2 egg yolks 60 c.c. vin^ar

360 gms. of salad oil 8 gms. salt and pepper

Beat egg yolks. Gradually add oil until all has been
used (beating the mixture constantly). Then add the re-
mainder of the ingredients. Put in a covered jar and keep
in a cool place.

The percentage composition of this dressing is
Fat — 83%. Protem — 0.9%

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Cellu Bran Crackers

y2 cupful cellu flour y^ teaspoonful salt

1 cupful dry, washed bran 3 tablespoonfuls mineral oil

1 tablespoonful India gum % grain saccharin
1 teaspoonful baking powder Hot water

Makes 12 crackers about 4 inches by 4 inches and %
inch thick (resembling Graham crackers).

Mix all dry ingredients. Add mineral oil and saccharin
dissolved in a small amount of water. Then add suflicient
hot water to make a soft dough. Spread on a baking sheet
or in flat baking pans and cut into twelve wafers. Bake in
a slow oven until dry.

These crackers have practically no food value.

Soya Manna may be secured from Vitae H^th Food
Company, 364 Roy Street, Seattle, Washington.

Soya Manna muflBns may be substituted for hepco cakes
in any of the following recipes:

•• Olmsted Brancakes
{Recipe 41 )

3 cupfuls bran, washed 50 grams lard or crisco, melted

2 eggs 180 grams water

2 egg yolks % teaspoonful baking powder

% teaspoonful salt

Mix ingredients in order given and bake in a moderate
oven. This recipe makes 18 muflins. Food value of 6 muf-
fins, 1 gram carbohydrate, 6 grams protein, 23 grams fat.

•• Soya Manna Muffins

{Recipe 42)

2 eggs 20 grams butter

60 grams cream — 20% V^ teaspoonful baking powder

140 grams Soya Manna 100 grams water

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Beat eggs, add cream and then flour, beating all the
time. Add water and melted butter. Mold into 12 cakes
and bake. Each cake contains 6 grams protein, 6 grams
fat: approximately 75 calories.

••Noodle Soup
(Recipe 43)
% pint broth — clear 5 grams butter

1 egg noodle Few grains salt and pepper

Beat eggs until stiff and bake in 5 grams of butter as an
omelet; let cool, cut into strips as noodles. Heat broth and
add noodles. If desired, add vegetables, cut in cubes, using
such variety and quantity as give flavor to soup adding
their food value to diet. Food value 6 grams protein, 10
grams fat.

••Chicken Supreme

{Recipe 44)
50 grams chicken weighed 50 grams milk

cooked 25 grams celery

V2 egg Few grains salt and pepper

Beat egg slightly, add chicken, cut in small pieces, milk
salt and pepper. Put in mold, set in pan of hot water and
bake in moderate oven until firm. Food value 4 grams
carbohydrate, 18 grams protein, 13 grams fat.

••Salisbury Steak
(Recipe 4^)
75 grams steak — fat, weighed 25 grams onions, uncooked
uncooked Few grains salt and pepper

Grind the meat, add seasoning and make into firm balls.
Sear in hot mineral oil, then cook at a lower temperature.
Food value, 2 grams carbohydrate, 17 grams protein, 22
grams fat.

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•• Veal Bird

(Recipe Ifi)

75 grams meat 25 grams chopped celery

2 Olmsted brancakes, crumbed Few grains salt and pepper

100 grams skim milk

Have meat cut in one thin slice. Use the trimmings
chopped fine in dressing of crumbs, celery and seasoning
moistened with water. Spread dressing on meat, roll and
tie or skewer with toothpicks. Put in cass^^le and bake in
milk until done. Food value, 6 grams carbohydrate, 23
grams protein, 19 grams fat.

••Salmon Molded
(Recipe 47)
100 grams salmon 2 tablespoonfuls vinegar

1 egg yolk Few grains salt

5 grams butter ^ teaspoonful gelatin

50 grams skim milk 1 tablespoonful cold water

Remove the salmon from the can, weigh, separate in
flakes. Add beaten yolks, melted butter, milk and vinegar
and salt. Cook over boiling water, stirring constantly until
mixture thickens. Soak gelatin, strain and add to salmon.
Fill individual molds, chill, and serve with cucumber sauce.
Food value, 3 grams carbohydrate, 26 grams protein, 23
grams fat.

••Cabbage Souffle

(Recipe 4^)
100 grams cabbage, cooked 35 grams sour cream — 16%
15 grams lean meat, cooked, 1 egg
minced 10 grams American dieese

Few grains salt and pepper

Chop cabbage fine, add meat, cream, beaten egg, salt
and pepper. Put into mould and sprinkle grated cheese

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over top. Bake in a moderate oven untU firm and brown.
Food value, 5 grams carbohydrate, 15 grams protein, 17
grams fat.

•• Cblert Ramekins

50 grams milk 1 ^g

% hepco cake 5 grams butter

25 grams celery Few grains salt and pepper

Heat milk; add crumbed hepco cake, grated celery and
seasonings, let come to a boil, add butter, remove from fire;
add beaten egg yolk. Fold into beaten white. Put in
ramekin and bake 20 or 30 minutes in slow oven until well
browned. Food value, 3 grams carbohydrate, 11 grams pro-
tein, 15 grams fat.

••Baked Onion

50 grams onion, uncooked 15 grams whole milk
10 grams ground meat, lean Few grains salt and pepper

Parboil the onion, scrape out the inside, leaving only
shell. Weigh shell and scrapings to 50 grams. Add meat
and return to shell. Put into casserole, add milk and bake
until tender. Food value, 4 grams carbohydrate, 4 grams
protein, 2 grams fat.

•• Squash Pie
(Recipe 92)
1 %g % teaspoonful nutmeg

150 grams squash cooked Few grains salt
50 grams cream — 16% % grain saccharin
^ teaspoonful cinnamon

Beat egg, add mashed squash, cream, spice, salt and
saccharin dissolved in 1 teaspoonful of cold water. Bake
until firm in center, using cellu-flour recipe for pie crust.
Food value, 12 grams carbohydrate, 10 grams protein, 14
grams fat.

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••Spice Cookies
(Recipe 93)
2 eggs 1 teaspoonful spices — cinnar

^ grain saccharin mon, cloves, nutmeg

10 grams cream — 16% 20 grams ground almonds
Beat the yolks, add saccharin dissolved in cream, then
spices and ground almonds. Add to the stiffly beaten
whites. Drop from spoon on oiled pan and bake in hot
oven. Food value, 4 grams carbohydrate, 16 grams pro-
tein, 25 grams fat

Cream of Cauliflower

^^ cup cauliflower puree % tsp. onion juice (if desired)
% cup chicken or beef 2 tbs. 40% cream
stock Salt and pepper

Add cauliflower to stock, and allow to come to a boil,
season and add cream. Serve at once.

Tomato Bisque

1 cup creamed tomatoes 3 cloves

1/2 cup water % tsp. salt

1 sprig (1 tbs. chopped) parsley % tsp. soda
1% oz. (3 tbs.) 40% cream
Cook tomatoes with cloves, parsley, and water for 20
minutes. Press through sieve and return to fire. Add soda;
when effervescence ceases, add cream, and serve at once.

Spinach Soup

30 gm. cooked spinach 15 c.c. 40% cream

1 egg yolk
Cook spinach until tender and press through a sieve;
add the broth ; allow to cook about 5 minutes and add the
well-beaten yolk and cream. Place the saucepan over hot
water and cook 10 minutes. Season and serve at once.

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Other Cream Soups, except Tomato Bisque, are made by
the same recipe.


The nurse must be governed in the selection of the vege-
tables by the physician, using those from the 5% group until
otherwise ordered. These must be boiled in three separate
waters to further reduce their carbohydrate content.

Cream or butter is added to them when diet permits; in
the beginning (after starvation) only salt or (in case the
vegetable is given in form of a salad) a little lemon juice
with a little salt and pepper added.

Grated onion, a small quantity of celery seed, or a tiny
bit of chopped green pepper may be added for additional
seasoning. When some fats are allowed, butter, olive oil,
and cocoanut cream may be used ; the lattw is prepared as

1 small cocoanut grated; this is washed in cold water
slightly acidulated with vinegar to remove the sugar, then
washed to remove the vinegar. Over the washed cocoanut
poiu- 1 pint of boiling water; allow to stand until cold
enough to squeeze through a cloth; press as much of the
water out as possible. Pour the water into a shallow dish
and allow to stand until the cream rises; skim off and serve
with lemon juice on salad as a dressing.

Boiled Corned Beef with Cabbage and Other
Vegetables •

" A portion containing 50-76 grams meat and 100 grams
of each vegetable makes an excellent meal."

Horseradish (sauce) is recommended by Joslin as a sea-
soning, and some pickles made from group of 5% v^etablee
and without sweetening.

Curry powder, tarragon, bay leaves, capers may likewise
be used in moderation to vary the monotony of the diet.

•"Treatment of Diabetes," p. 538, by Joelin.

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Parsley Butter

5 gm. butter 1 tsp. chopped parslqr

Salt, pepper, and % tsp. lemon juice, if desired

Cream butter, add lemon juice, salt, and pepper. Stir
in parsley. Serve on meat or fish.

Neufchatel Cheese Salad

% Neufchatel cheese 1 tbs. cream (40%)
^ green peppw 1 tsp. lemon juice

Season with salt and paprika and dress with cream

Cheese Salad

Mash cream clieese with fork; add tablespoonful
chopped pecan nuts to % Neufchatel cheese. Season with
salt and pepper and dress with French dressing.

• Tuna Fish Salad

^ cup tuna fish ^/^ cup diopped celery

Dress with French Dressing.

EoG Salad

Cook 1 egg hard. Cut into rings; arrange on lettuce
leaf; dress with cream dressing.

Tomato Aspic

1 cup canned tomatoes % cup water

% cup celery (hearts) % cup vinegar

1 tsp. celery seed 3-4 cloves

% small onion % bay leaf

2 tsp. granulated gelatin, soaked in tbs. water
Boil all ingredients (except gelatin and celery hearts)
20 minutes. Measure. Add hot water or tomato juice to
make one cup; add gelatin; allow to cool; cut celery fine,

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place in mold ; pour in the tomato aspic and allow to jelly in
a cold place.

Bread Substitutes
Bran Biscuits, or Muffins

1 cup washed bran 1 tbs. melted butter

1 tap. baking powder 2 tbs. cream

1 egg ^/4 tsp. salt

Tie bran in cheesecloth bag and attach to cold water
faucet; allow water to pass through bran, removing starch
by squeezing the water through; using dry. Beat ^g
separately; add cream; mix with bran, add melted butter,
salt, and baking powder. Grease muffin rings and pour in
liie mixcure. Bake in moderate oven.

Diabetes Muffins''

(The Equivalent of an Egg)
Recipe for Hepco Cakes, so arranged that one cake is
equivalent to an egg:

140 gm. Hepco flour Protein 60 Fat 29

2 eggs Protein 12 Fat 12
60 C.C. 40% cream Protein 2 Fat 24
10 gm. butter Fat 9

Make twelve cakes; each cake contains 6 grams of pro-
tein, 6 grams of fat, and approximately 75 calories.

Lister Muffins
So arranged tliat each muffin is equivalent to one egg:

60 gm. Lister flour (one box) Protein 42 Fat

1 egg Protein 6 Fat 6

45 C.C. 40% cream Protein 2 Fat 18

30 gm. butter Fat 25

**The Treatment of Diabetes Mellitus," p. 531, by Joelin.

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Make 17 muffins; each muffin contains 6 grams protein,
6 grams fat.

Bran Biscuits fob Constipation

(By F. M. AUen)
60 gm. bran 6 gm. powdered agar-agar

1/4 tsp. salt 100 c.c. (y2 glass) cold water

Tie bran in cheesecloth and wash under tap until water
is clear. Bring agar-agar and water (100 c.c.) to boiling
point. Add washed bran and salt and agar-agar solution
(hot). Mold into ten cakes; place on oiled paper and let
stand % hour, then when firm and cool, bake in moderate
oven 30 to 40 minutes. The bran muffins are more palat-
able if butter and eggs are added. This may be done, pro-
vided the patient allows for them in the diet.

Casoid Flour and Bran Muffins
1 oz. (30 gm.) casoid flour 1 egg white (whole egg may be
1 level tbs. (15 gm.) butter substituted for 1 egg white)
1 oz. (30 c.c.) 40% cream 1% tsp. baking powder
^^ tsp. salt 1 cup washed bran

Total food value: protein, 18 grams; fat, 24 grams;
carbohydrates, 1 gram; calories, 300 grams.

One muffin: protein, 3 grams; fat, 4 grams; carbohy-
drates and calories, 50.

The flours and meals used in this recipe are prepared by
Cutlard, Stewart & Walt, Ltd., London (casoid flour).
Theo. Metcalf & Co., Boston (soya bean meal). Lister
Brothers, Andover, Mass. (Lister diabetic flour).

Lister Flour and Bran Muffins, or Biscuits
1 cup washed bran 1 tbs. butter

30 gm. Lister flour 1 egg

1 tsp. baking powder % tsp. salt
2 tbs. 40% cream
Sufficient water to make a drop batter (about % cup)

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Squeeze all the water from the bran, then add flour and
melted butter, salt, well-beaten egg yolk and cream. Whip
egg white stiff and fold into mixture. Add baking powder
and enough water to make thick batter. Use less water if
biscuits instead of muflins are desired, and knead into a
dough. Roll out into a sheet one-half inch thick and cut
with biscuit cutter.

After making muflin batter, grease muffin ring with
melted lard, and pour half full of above mixture. Bake in
moderate oven about 20 or 30 minutes.

Soya Meal and Bran Muffins ®

1 oz. (30 gm.) soya meal 1 cup washed bran
1 level tbs. (15 gm.) 1 egg white (one whole egg may
butter be substituted for one egg

1 oz. (30 C.C.) 409fc cream white)
1/4 tsp. salt 1% tsp. baking powder

Mix soya meal, salt, and baking powder. Add to washed
bran; add melted butter and cream. Beat egg white and
fold into mixture; add enough water to make thick drop
batter. Bake in six well-greased muffin tins until golden
brown from 15 to 25 minutes.

Total food value: protein, 11 grams; fat, 27 grams;
carbohydrates, 2 grams; calories, 304; one muffin, 2 grams;
fat, 4.5 grams; carbohydrates, trace; calories, 50.

Almond Biscuits

1 cup almond meal 1 grain (or less) saccharin, dis-

1 oz.- cream solved in 1 tsp. of water

1 egg iy2 tsp. baking powder

3-4 drops vanilla

Beat ^g yolk until light, add cream and saccharin; stir
this into almond meal. Fold in the stiffly beaten white.

"'Starvation Treatment of Diabetes," p. 43, by Hill and Eckman.

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Drop on a greased paper and baJ^e until golden brown in a
moderate oven.

Almond meal or flour is prepared as follows:
Blanch 1 pound of almonds; dry and pass through
grinder, or pound in mortar until powdered. Place in a
muslin bag and immerse in a pan of water acidulated with
vinegar to remove sugar; allow to stand 15 minutes.
Squeeze dry and place in a warm (not hot) oven to remove
all moisture. Grind or pound once more. Almond flour
does not keep well; it must be made in small quantities and
kept in a glass jar in a cool place.

CocoANUT Flour

Grate cocoanut and treat as almonds to remove sugar;
dry thoroughly and grind or pound to fine meal.

Cocoanut Biscuits

1 cup cocoanut 1% tsp. baking powder

1 eggwhite(or whole egg if desired) % grain saccharin

(A biscuit may be made without saccharin for bread

Spanish Cream

5 tbs. coffee, or 1 tbs. cold wat^

Infusion of cocoa nibs 30 c.c. (1 oz.) 40% cream
1 tsp. gelatin 1 egg

Saccharin to sweeten

Pour coffee, or cocoa infusion, into a double boiler, beat
egg yolk and saccharin dissolved in 1 tsp. of water, and stir
into hot coffee. Cook gently until mixture coats the spoon
(raw flavor of egg has disappeared) ; add gelatin and mix
thoroughly. Whip cream and egg white. Place on ice to

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Lister Cream Puff

This is made by pouring 30 grams of soft custard (dia-
betic) over 1 Lister biscuit.


% cup cream 1 egg

% grain saccharin 3-4 drops vanilla or almond extract

Beat egg until it is well broken up, but not light; stir
into the cream; dissolve saccharin in teaspoonful of water
and add to mixture. If custard is to be baked, pour into
molds and place upon a rack, or on a folded cloth in a pan
half filled with hot water; bake in moderate oven until firm
in center.

If soft custard is desired, pour mixture into double
boiler and cook gently until mixture coats the spoon and
the raw egg flavor has disappeared.

Snow Pudding

Make ^ cup gelatin, as directed below.
Whip in 1 egg white.

When gelatin is half congealed, mold and set on ice.
When ready to serve, unmold and serve with custard,
or 1 tbs. whipped cream.


1 tbs. cold water to 2 tsp. granulated gelatin is used in
making the following jellies:

16.6 calories

% cup boiling water % lemon or 2 tbs. (juice and ^

% to % saccharin tablet rind sliced thin)

dissolved in 1 tbs. water

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Irish Moss Pudding

Carefully pick over and wash throu^ several wat^^ 1
tbs. Irish moss. Place in double boiler with % cup of
water and 3 tbs. 40% cream and ^ grain saccharin. Cook
until mixture thickens when dropped upon a cold saucer.
Pour over 1 stiJHy beaten ^g white; add 3-4 drops of
vanilla extract. Mold and set on ice.

Irish moss may be used as a substitute for gelatin.
The carbohydrates in this substance are not believed to be
utilized for the manufacture of glucose in the human body.


54 calories

^ cup boiling water % to % saccharin tablet dis-

% tbs. lemon juice solved in 1 tbs. water

^ cup orange juice 2 drops orange extract

40.8 calories

y^. cup boiling water 1-inch piece of cinnamon

3 tbs. sherry wine ^^ to y^ saccharin tablet

1 tsp. lemon juice and the yellow dissolved in 1 tbs. water
rind from % lemon

Method for Fruit Jellies

Soak gelatin in cold water about 2 or 3 minutes, then
pour over it the boiling liquid; add saccharin 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 orange or grapefruit,
hollowed out and the edges scalloped, or pour into shallow

Online LibraryFairfax Throckmorton ProudfitDietetics for nurses → online text (page 11 of 37)