grated. Scald milk. Boil tapioca in hot water until trans-
parent like jelly, using one cupful of boiling water. (If
tapioca does not absorb all of the water, pour ofif the sur-
plus.) Beat egg and sugar together and add with the milk
to the tapioca. Pour into a double boiler, and cook until the
raw egg flavor has disappeared. Flavor as desired. 43
calories extra with chocolate.
Sponge Pudding
77S calories
2 tbs. sugar 2 tbs. butter
% cup flour 1 cup milk
2 eggs % tsp. vanilla
Sift flour and sugar together and make into a thin paste
with part of the milk, heat the remainder of the milk and
stir in the flour paste. When the mixture is thick and
smooth, stir in the butter, then the beaten yolks and last,
the whites (well beaten) are folded in. The mixture is now
turned into a baking dish and baked (in a pan of hot water
as any other custard) until it is firm in the center and well
puffed up and brown. Serve with foamy sauce.
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no DIETETICS FOR NURSES
Sunshine Cake
1716 calories
7 egg whites 1 cup sugar
5 egg yolks % tsp. cream oi tartar
1 cup flour (sifted 3 or 4 times) i/4 tsp. salt
Beat whites of eggs until foamy and add cream of tar-
tar; beat until dry and stiff, add the sugar gradually and
fold in the well-beaten yolks. Sift the flour and gradually
fold into the rest of the ingredients; pour into ungreased
sponge cake pans and bake in a moderate oven for 30 to 40
minutes.
Angel Food Cake
7S1.6 calories
4 egg whites % cup flour (pastry)
% cup sugar i/4 tsp. cream of tartar
Whip eggs until foamy and add cream of tartar, whip
until stiff and dry, add sugar gradually, then fold in the
flour (the flour must be sifted 4 or 5 times).
Pour batter into an ungreased angel food cake pan and
bake in a slow oven for 25 or 30 minutes. Care must be
taken not to disturb the cake during the baking, or it will
fall.
Cereal Pudding
1470 calories
% cup fine cereal 1 tbs. butter
1 cup milk (scalded) % tsp. salt
% cup molasses % tsp. soda
1 egg % cup dates or other dried
fruit
Stir cereal into scalded milk and cook until mixture
thickens, remove from fire, add rest of the ingredients
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FOOD MATERIALS AND THEIR PREPARATION 111
except eggs. When mixture haa cooled somewhat, add the
lightly beaten eggs, turn into a buttered baking dish and
steam 3 hours. This pudding may be made without steam-
ing by cooking the cereal and milk in double boiler for 1
hour, then add rest of ingredients and bake 30 minutes.
Sauces for Puddings
Foamy Sauce
494-497 calories
% cup powdered sugar 1 tbs. sherry wine or
% cup butter 1 tbs. hot milk
% one egg yolk and 1 whole egg white i/4 tsp. vanilla
Cream butter and sugar (powdered sugar must be used
in this recipe). Stir in the well-beaten yolk, add sherry and
pour into saucepan over hot water; stir until thick and
creamy, lift from hot water and cool as quickly as possible,
fold in the stiffly beaten white of egg and serve over pudding
at once.
Wine or Fruit Sauce
381-434 calories
1 egg % glass orange
V2 cup powdered sugar 1 tbs. lemon juice
1 wineglass sherry wine or whisky, or 1 tsp. hot milk
Beat yolk and white of egg separately, add sugar to yolk
and beat until creamy, add wine or fruit juice, fold in the
egg white and add the hot milk last; serve at once.
Hard Sauce
231 calories
1 tbs. butter % egg white may be added if desired
2 tba sugar % tsp. vaniUa, or y^ tsp. nutmeg
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112 DIETETICS FOR NURSES
Cream butter and sugar together until there are no
lumps or grains in mixture. Beat the egg white stiff and
fold into the sugar and butter mixture. Flavor.
Foamy Sauce
791^-797 calories
% cup powdered sugar 1 tbs. sherry wine or
% cup butter 1 tbs. hot milk
% one egg yolk and 1 whole egg white % tsp. vanilla
Cream butter and sugar (powdered sugar must be used
in this recipe). Stir in the well-beaten yolk, add sherry and
pour into saucepan over hot water; stir until thick and
creamy, lift from hot water and cool as quickly as possible,
fold in the stiffly beaten white of egg and serve over puddmg
at once.
Sauce for Puddings
7684 calories
1 egg % glass orange
% cup powdered sugar 1 tbs. lemon juice
1 wineglass sherry wine or whisky, or 1 tsp. hot milk
Beat yolk and white of egg separately, add sugar to yolk
and beat until creamy, add wine or fruit juice, fold in the
egg white and add the hot milk last; serve at once.
Meats
BEEF, LAMB, VEAL, POULTRY, FISH AND SHELL-FISH
Meats. — The flesh of animals, poultry, and fish comes
under the head of meat. These food materials form one of
the most important sources of protein in the diet, the food-
stuff being in concentrated form easily handled by the di-
gestive apparatus and absorbed almost completely, leaving
little residue in the intestinal tract. The chemical composi-
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FOOD MATERIALS AND THEIR PREPARATION 113
tion of diflferent meats is very much alike, as will be seen in
the table, the bulk of the weight being water, while the
proteins range from 18.3% (E.P.)" in beef to 9.9% in
bacon. The fats range from 17.9% in beef to 64.8% in
smoked bacon.
The mineral salts or ash, as they are found in meat:
" Sodium occurs in the animal body chiefly as chlorid in the
fluids and blood, and to a less extent in the other tissues.*'
" Potassium, on the other hand, is much more abundant in
the soft solid tissues, in the corpuscles of the blood and the
protoplasm of the muscles and other organs.'* " Potassium
sulphate in the blood reacts to some extent with sodium
chlorid, forming potassium chlorid and sodium sulphate,
both of which are rapidly eliminated by the kidneya" The
greater part of the sulphur with which we are concerned in
nutrition enters the body by way of the protein, the per-
centage in lean beef being from 0.95% to 1.00%." Phos-
phorus in meat occurs as phosphoprotein in the nucleo-
proteins of cell nuclei, and lecithoproteins in the brain and
to a less extent in other tissues as phosphorized fats. Meat
is poor in calcium, containing only about 0.01 gram per
hundred grams of substance. Meat with eggs yields a con-
siderable amount of what is known as acids in the body.
Quality of Meats. — ,The quality of meat depends upon
several factors: age, sex, care, feeding, and the length of
time it is hung. Cold storage beef is much more apt to be
tender than that cut from a freshly killed animal. Animals
that are not allowed to run over a large area, but are kept
in a small inclosure and fed on fattening foods, produce
meat of a high quality. This is because the muscular tissue
has not been hardened with exercise. The worked muscle
is always tougher than the quiet one. For this reason the
tenderloin of beef is more tender than the flank. It is
"Edible Portion.
""Chemiatry of Food and Nutrition," by Henry Sherman.
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114 DIETETICS FOR NURSES
situated in the part of the animal that is exercised the least.
The tough piu-ts, however, are not lacking in flavor or
nourishment, but the manner in wjiich they must be cooked
to assure them of being tender deprives them of much of
theur original flavor. This is demonstrated in broths and
soups made from the tough cuts of meat. The extractives
from which meat derives its flavor and the soluble albumens
are drawn out by the water^ and if it is to be used as hash,
croquettes, etc., needs to be seasoned, since the broth, while
it has taken very little of the actual nourishment from the
meat, has deprived it of practically all of its flavor. In
making broth or soup, if the meat is covered with cold water
instead of hot, more of the extractives will be drawn out and
the broth will be more highly flavored and much more
stimulating. The color, odor, and freshness of the muscular
and fatty tissues of meat are all indicative of their quality.
Fresh meat is firm in texture and free from offensive odor.
Stale beef and that cut from an old steer exhales a pungent
odor of butyric acid. The color of beef should be dark
purplish when fresh cut but this changes quickly to a bright
red ; it should contain preservatives of no kind and must be
cut from animals free from all disease. The fat should be
of a yellowish white and be crumbly, and should be dis-
tributed throughout the muscular tissue and around the
organs.
Veal, being the flesh of an immature creature, is not so
highly flavored as the flesh of older animals, but the bones
and cartilages are softer, and when this meat is used for
broth, more of the gelatin (collagen and elastin from the
bones and connective tissue) is dissolved out, giving a
slightly higher percentage of nutriment in the broth.
Selecting of Chicken and Turkey. — In selecting
chicken for the diet of invalids, use only the young birds for
broiling, those a few months older for baking and roasting,
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FOOD MATERIALS AND THEIR PREPARATION 115
and the fowls for soup and broth. To test a chicken for
broiling and roasting, select one in which the cartilage at
the end of the breastbone is soft and pliable; the pinions
(lower part of the wings) and the feet should be soft and
readily bent. The breastbone of a fowl is firmer and the
wings and feet harder than those of the younger chicken.
The young chicken has an abundance of pin feathers while
the old fowl has not. In fact, one of the means of differen-
tiating between the old chicken and the young, even
if they are practically of the same weight, is the pres-
ence of the long hairs instead of pin feathers. The fowl
selected for broth should not be very fat, as this fat will
melt into the broth, causing it to be greasy and unpalatable.
Turkey, even when it is young, is not quite so digestible as
young chicken; the fibers are longer and the connective
tissue more abundant. Goose and duck are richer in fat and
not so desirable as chicken in the invalid dietary. Squab,
quail, and young squirrel are all palatable and readily di-
gested. The squirrel must, however, be young, or the flesh
• will be tough and more diflScult of digestion.
Fish. — Fish should be given consideration in the diet-
ary of the invalid since it is a valuable source of protein and
readily digested in the majority of cases. As a rule fish is
not so well liked as meat, but since it contains a smaller per-
centage of extractives and purin bases it is exceedingly
valuable in certain pathological conditions. The lean varie-
ties of fish, halibut, flounder, trout, perch, haddock, turbot,
whitefish, are more readily digested than the dark fish,
which contain a higher percentage of fat. To this latter
class belong the bluefish, mackerel, salmon, shad, and her-
ring.
Shellfish. — Of the shellfish, the oyster and the clam are
exceedingly useful. The soft parts of the oyster are palata-
ble and easily digested. They are not highly nutritious^
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116 DIETETICS FOR NURSES
but give a nice variety to the diet. When used in broth or
for the juice, clams are particularly useful. Many cases of
nausea are relieved by the taking of iced or very hot clam
juice when they resist other remedies. The necessity of
having both oysters and clams absolutely fresh is of the
greatest importance, since a type of poison results from
tainted shellfish which is exceedingly dangerous*
Pork in the Diet. — Fresh pork is rarely ever included
in the invalid dietary save in diabetic diets. Meat from
this animal must always be thoroughly cooked, not only
because underdone pork is exceedingly indigestible but be-
cause there is an infectious bacterium sometimes found in
pork which is only destroyed by thorough cooking of the
meat. Well-cooked bacon is digestible if the surplus fat is
poured off instead of allowed to soak into the cooked bacon.
The most eflScient method of cooking bacon is to place the
strips upon a broiler under the flame. In this way the hot
fat drips down into the pan beneath^ leaving the bacon crisp
and delicate.
The meats to be used for the invalid must be selected •
with care. The quality of this item of food is most impor-
tant. It is not always necessary to purchase the most ex-
pensive cut. If it is to be broiled or roasted then it is
necessary to select parts of the animal which are tender, but
for broths, soups, scraped or ground meat, or the meat to
be used for the juice only, it is wasteful to buy these tender,
expensive pieces when those costing less will serve the pur-
pose equally well. The names given to the different cuts
vary slightly in different parts of the country, but those in
general use only will be mentioned here. The following
table shows the manner in which the beef is cut and the
method in which it is generally used:
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FOOD MATERIALS AND THEIR PREPARATION 117
TABLE
Beef
Cub
Method of Preparation
Hindquarter
fmore or less free
Broth, soup, beef juice, scraped
Bound from fat
beef.
[round steak
Hamburg steak (ground meat)
Broiled (this is a cheaper and
less tender cut than the loin
steaks).
steak
Broiled, cheaper cut steak.
Rump-
roast
Roasted, cheaper cut roast.
lean meat
Broth, soup, beef juice.
[3 ribs, 1st, 2d and
Roasted.
Loin -
3d cuts
sirloin steak
Broiled.
[porterhouse steak
Broiled.
Tenderloin-
'steak
roast
fillet
Broiled.
Roasted.
Broiled or roasted, larded or
V
plain.
Ribs (prime)
Roasted.
Ribs, chuck roast or steak
Roasted or broiled.
Forequarter
Brisket
Coming.
Broth, soup, scraped, meat
juice.
Hamburg steak.
Salisbury steak.
Cuts of Lamb and Mutton
Lamb
Neck
Soup, broth, etc.
Chuck (including shoulder
ribs). Shoulder
chops
are not so tender
as loin
chops.
Broiled.
Flank
Soup, broth.
Loin (chops)
Broiled.
Leg
Roasted.
Veal
Neck
Soup, broth.
Chuck
Soup, broth, roast, broiled.
Cutlets
Broiled (breaded or plain).
Chops (rib)
Broiled.
Breast
Roasted, stuffed or plain.
Leg
Roasted.
Fo?e^tS( - ^
Soup, broth.
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118 DIETETICS FOR NURSES
Broths and Soups
Standard Broth
Beef, Veal, Mutton, or Chicken
1 Pint, 80 calories with rice or barley 105 calories
Two pounds of meat (beef, mutton, veal, or chicken) ;
2 quarts of water; 2 pounds of bones; 1 teaspoonful of saJt;
2 tablespoonfuls of rice or barley may be added if desired
and parsley or celery may be used to give the additional
flavor.
Wipe meat with a clean wet cloth and cut into small
pieces, break the bones, place all together in a deep sauce-
pan, cover closely and allow to stand in a cool place for one
hour; then place pan on the back part of the stove, or on
an asbestos mat over a gas burner, and heat gently to the
boiling point (broth must never do more than simmer),
allow to simmer for three or four hours, skim, strain, and
cool. When thoroughly cold, remove all of the fat, using
blotting paper to absorb the fine particles of grease. If
parsley and celery are to be used to flavor the broth they
may be added during the last hour of cooking. Barley re-
quires to be soaked overnight when it is used in broth;
rice should be soaked one hour. When either are to be left
in the broth it is better to cook the broth for three hours,
strain, return to the fire, adding the rice or barley. Allow
it to simmer for an hour or more and proceed as directed.
When the broth is taken from the fire, it should be measured,
and boiling water added to bring the amount up to the
original quantity. This will give what is known as stand-
ard broth. Bouillon is clarified broth, most of the already
small amount of nutrient material being thus strained and
cleared from the broth, leaving a liquid of practically no
fuel value.
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Clam or Oyster Broth
lU calories without milk; 162.6 calories with mUk
1 doz. clams or oysters 1 pt. water or
1 tbs. whipped cream 1 cup each milk and water
A dash of pepper
Scrub clams and place in an iron spider and allow to
heat gently until the shells open. (When oysters are used
allow to heat until the edges curl.) Chop, cover with hot
water, and allow to simmer 15 minutes, strain through cloth,
add salt and a dash of pepper. If milk is to be used in
place of part of the water, add it during the last 5 minutes
of the cooking. Clam broth without milk may be served
hot or cold; it will not jelly as other broths but may be
frozen if deeired.
Clam Broth
Without mUk, 66.6 calories; with milk, US. 4 calories
V2 cup (4 oz.) clam juice Salt and pepper to taste
% cup hot water or milk 1 tbs. whipped cream
Mix clam juice (bottled) with water; heat, add salt
and pepper, pour into cup, place whipped cream on top,
and serve at once.
Beef Juice
One-fourth pound lean beef. Wipe clean with damp
cloth, cut in inch pieces and sear on a hot griddle, place
in a meat press and remove all juice from meat. Care must
be taken not to cook the meat. The juice may be reheated
by placing in a hot cup in hot water, not allowing the tem-
perature to exceed 155° F.
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120 DIETETICS FOR NURSES
Chicken Jelly
308 calories
1 serving, 76.8 calories
y^ small chicken 1 tbs. gelatin soaked in
3 pt. water % cup cold water
% cup celery % tsp. salt
1 sprig of parsley % tsp. red pepper
1 egg white
Cut the chicken in pieces, break the bones, place in a
saucepan with all of the ingredients except the gelatin and
^g white, cover with the water and boil until the meat falls
from the bones. Press out as much of the juice as possible,
strain and allow to cool, remove all of the grease, and re-
turn to the fire. Reduce to 1 pint, add the gelatin, stir in
the beaten ^g white, and allow to boil 5 minutes, strain
again into molds and set aside to congeal
Calf's-poot Jellt
376.6 calories
2 small calfs-feet 1 lemon
1/^ small fowl % stick of cinnamon
1 cup of Rhine wine 1 ^g white (well beaten)
Cut the fowl and the calfs-feet into small pieces and
place them in a saucepan with 3 pints of cold water and
the cinnamon. Cook until the meat falls from the bones
(the quantity should be reduced to 1 pint). Strain and
squeeze out as much of the juice as possible, {tUow to cool,
and remove all of the grease. Add wine and lemon juice
(and sugar if desired) and reduce the amount of broth one-
half, add the egg white and allow to boil 5 minutes. Clear
and strain into molds.
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FOOD MATERIALS AND THEIR PREPARATION 121
Broiled Quail or Squab
418-^43 calories
Split down the back and place on the broiler, cut surface
uppermost. Or place upon a hot pan, cut surface next to
the hot surface so that the cut side may sear quickly, thus
keeping in the juices instead of having them wasted in the
pan by slow cooking. The process requires about 15 to 20
minutes. Serve on toast, with butter, pepper and salt.
Quail or squab cooked inside the stove is often more
palatable than that cooked on a broiler. The bird is split
as for broiling, and placed in a small pan just large enough
to hold it; a strip of bacon pinned about the breast; add 1
tablespoonful of butter in bits, dust the cut surface first
with salt and pepper, then witJi flour; add % cup of hot
water. Turn another pan over the bird (it must fit closely
to keep in the steam), place inside the oven and cook about
10 minutes; turn the bird over and cook 10 minutes longer.
Lift the bird from the pan and place it where it will keep
hot, add a tablespoonful more water and a teaspoonful
more flour to the gravy in the pan, stir briskly to remove
any lumps, remove bacon and place the bird upon a slice
of nicely browned toast; pour over it the gravy, garnish
with a sprig of parsley, and serve at once.
Birds a la Bain Marib
1 small chicken, or bird 1 tbs. parsl^
2 tbs. butter Salt and pepper
Split birds or chicken as for broiling, place one-half in
a diafing di^ or double boiler (bain-marie), dot the cut
surface with butter, sprinkle over it the parsley, dust with
pepper and salt; place the other half of the chicken or bird
on top of this, add the rest of the butter, dust with salt
fmd pepper, cover, and place the pan ovot th^ hot water
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122 DIETETICS FOR NURSES
pan; allow to steam for about 1 hour, lift from hot water
pan and place in oven or under the flames to brown lightly.
Serve on buttered toast.
Chicken (one-half)
366 calories
Split small chicken (broiler) down the back, flatten the
breast bone with knife before placing upon the broiler,
proceed as in broiling birds, allowing from 25 to 30 minutes
for the process. Chicken is very palatable and dainty if
cooked after the manner described in cooking quail and
squab inside the stove. The process is called smothering.
Serve upon buttered toast, garnished with parsley.
Roast Chicken, Turkey or Duck
Draw the fowl and wash thoroughly inside and out.
(If it is purchased from the market, it is well to wash the
inside with soda water to remove any stale flavor that may
be present.)
Make a dressing from one-third of a small loaf of bread
broken into small pieces; % cup chopped celery, 1 table-
spoonful of chopped parsley, 1 tablespoonful of butter and
one egg beaten lightly. Stuff the cavity with dressing, sew
up the opening and place in dripping pan. Place pan under
the flame for a few minutes to brown, unless a regular
roasting pan (savory roaster) is used; allow to bake from
45 minutes to an hour and a half for chicken and duck
according to the size, and from an hour and a half to three
hours for turkey according to size. A cupful of boiling water
may be poured into the pan in which the chicken, etc., is
being roasted and flour may be sifted over the top; dust
with salt and pepper. When an ordinary pan is used for
baking, the fowl will require frequent basting to keep it
moist and tender. Just as the baking is finished, more
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FOOD MATERIALS AND THEIR PREPARATION 123
butter, flour, and seasoning may be added, with a cup or
more of boiling water to make additional gravy.
Sweetbreads
209 calories
% set of sweetbreads % tsp. of salt
1 lemon % tsp. of pepper (red)
Wash sweetbreads carefully and allow to stand 1 hour
in ice water, allow the water containing the lemon juice,
salt and pepper to come to a boil and drop in the sweet-
breads, cook for 15 to 20 minutes or until tender when
pierced with fork. Remove from hot water and pour ice
water over them to blanch. Serve either in cream sauce or
split in half and broil upon a slightly greased broiler until
light brown; season with a dash of salt and pepper.
Broiled Oysters
174 calories
6 oysters 1 slice toast
2 tsp. butter Salt and pepper to taste
Grease broiler or hot frying pan slightly, place oysters
upon the heated surface and place under ihe flame or on
top of the stove; cook until the edges curl (2 to 3 minutes),
lift to a hot dish containing the butter, place toast upon
small plate (toast and plate must be hot), dispose the
oysters upon the toast, and pour over them the butter.
Beefsteak
267 calories
S inches long by 2 inches wide by i% inches thick
(weighing about S ounces).
Wipe steak off with a wet cloth and dry before cooking.
Slightly grease the broiler and place under the flame, count
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124 DIETETICS FOR NUESES
ten as the clock ticks and turn the steak over, count ten
again and again turn; continue this for about 3 minutes
or until the steak is seared upon both sides, lift the broils
to a lower part of the oven and continue the cooking for
5 to 8 minutes; run a sharp-pointed knife between the
meat and the bone (if the steak is a porterhouse or sirloin),
and if the flesh is red, continue the cooking a minute or
more. If it is pink, lift to a hot plate, place 1 teaspoonful
of butter upon it, dust the surface with salt and pepper and
serve hot. Pan broiling is done on the top of the stove in a
flat frying pan. Wipe the pan with a clean wet cloth, place
upon the stove and heat piping hot, and place the steak
(without greasing the pan) upon the hot surface. Proceed
as in broiling under the flame. After the first 3 minutes of
cooking, place the pan on a cooler part of the stove to finish
the cooking.
Lamb or Mutton Chops
2 chops, S04 calories
1 to 2 inches thick will require from 10 to 15 minutes'
cooking. Scrape the bone clean and wrap in paper or dough
to prevent the bone from becoming charred. Proceed as in