A handbook of invalid cooking, for the use of nurses in training-schools, nurses in private practice, and others who care for the sick, containing explanatory lessons on the properties and value of different kinds of food, and recipes for the making of various dishes, by Mary A. Boland Instructor in cooking in the Johns Hopkins Hospital Training-School for Nurses ; Member of the American Public Health Association.

Format:

Book

Author/Creator:

Boland, Mary A., 1852-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking for the sick.

Cooking.

Diet Therapy.

Medical Subjects:

Cooking.

Diet Therapy.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

vii, [1], 326, [2] pages ; 19 cm

Edition:

Revised Edition

Place of Publication:

New York, The Century Co., 1906.

Contents:

Part I. Explanatory Lessons. Preparation of Food; Chemical and Physical Changes; Elements; Air; Fire; Composition of the Body; Principal Chemical Compounds in the Body; The Five Food Principles: Water, Protein, Fats, Carbohydrates, Mineral Matters; Milk; Digestion; Nutrition

Part II. Recipes. Beef-Juice, Beef-Tea, and Broths; Gruels; Mush and Porridge; Drinks; Jellies; Toast; Soups; Oysters; Potatoes; Meats; Stews; Sweetbreads; Fish; Custards, Creams, Puddings, and Blanc-Mange; Salads; Ice-Cream, Sherbets, and Ices; Cooked Fruits; Bread; Cake; Diet Lists or Menus for the Sick

Serving. Importance of Skill in Cooking the Things to be Served; Good Serving a Necessity for the Sick; Preparation of the Invalid's Tray; Importance of Harmony of Colors in Dishes, Linen, and Flowers; Care of Dishes and Tray in Contagious Diseases; Tray Decoration; Variety, Intervals of Feeding, and Qunantity of Food to be Given; A Plan for the Preparation of an Invalid's Breakfast

The Feeding of Children. Ways in which a Child may be supplied with food; Artificial feeding; Comparison of the composition of cow's and human milk; Buying, Care, and Sterilization of cow's milk; Mellin's food and other attenuants; Predigestion; Bacterial poisons in milk; Apparatus for sterilizing milk; Care of feeding-bottles; Use of condensed milk; Preserved milk, Farinaceous foods, Mellin's food, malted milk, etc.; Amount of food for each meal-dilution of-manner of giving; Temperature of food when given, and intervals of feeding; General rules for feeding ...

District Nursing. District Nursing; To make a fire; To wash dishes; Sweeping and dusting; Bills of fare for Saturday, Sunday, Monday, and Tuesday: In May, In September, In January.

Notes:

Green boards lettered and ruled in gold on spine.

Includes bibliographical references (pages 313-314) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has autograph of Mrs. Julia James, Linwood, Linwood, Rockingham.

Kislak copy has front free endpaper and pages [i-ii] disbound.

Kislak copy has underlines and marginal marks.

Other Format:

Online version: Boland, Mary A., 1852- Handbook of invalid cooking.

OCLC:

8632210