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

NEW YORK
THE CENTURY CO.
1893

Copyright, 1893, by
Mary A. Boland.

THE DE VINNE PRESS.

[Pg iii]

PREFACE

In preparing the following pages for publication, ithas been my object to present a collection of recipes andlessons on food, for the use of nurses. The idea wassuggested by the need of such a book in the training-schoolof the Johns Hopkins Hospital. It is hopedthat it will be found useful in other hospitals andschools where the teaching of the subject of food isreceiving attention, and also to those who care for theirown sick and invalid ones at home.

Part I—the explanatory lessons—includes generalremarks on chemistry, lessons on the properties of thedifferent classes of foods, and special articles on Air,Water, Milk, Digestion and Nutrition. Part II consistsof recipes, menus of liquid, light, and convalescent'sdiet, and articles on Serving, Feeding of Children, andDistrict Nursing.

In arranging the explanatory lessons, information hasbeen drawn from many sources, but particularly fromthe works of Atwater and Parkes. It is the intentionthat these lessons be studied in connection with thepractical work; they contain matter suggestive of thatwhich it is necessary to understand in order that somethingmay be known of the complex changes which takeplace in food in the various processes of cooking.

The recipes have been carefully chosen and perfected,some having been changed many times before final adoption.In most of them the quantities are small,—suchamounts as would be required for one person,—but by[iv]multiplying or dividing the formulæ any quantity maybe made, with uniform results.

Detailed descriptions have been given in order thatthose who know nothing of cooking may be able, by intelligentlyfollowing the instructions, to make acceptabledishes. Repetition and similarity of arrangement will,it is hoped, serve to impress upon the mind certainpoints and principles.

In some instances the recipes are original, but for themost part the ideas have been gathered from lessons andlectures on cooking, and from standard books, amongthem Mrs. Lincoln's "Boston Cook Book." Generally theorder in which each recipe has been written is the orderin which the different ingredients should be put together.The proportions have been placed first, and separ