Orange Albumen

White 1 egg.

Juice 1 sour orange.

3 Tablespoons crushed ice. Sugar to taste.

Beat white of egg slightly, add orange juice and crushed ice. Mix in a glass and sweeten to taste. Lemon may be used in the place of the orange.

Cost of Preparing Orange Albumen.

Egg In Nest

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson you are to prepare the orange albumen.

Extract the orange juice. Pour it into a glass. Measure and add the lemon juice and sugar. Add the crushed ice. With a folk slightly beat the one-half egg white passed to you by your partner.

Add the slightly beaten egg white to the orange and ice mixture. Stir with a plated spoon until thoroughly mixed.

Divide into two glasses. Serve your partner and self.

You are to WASH the dishes today according to directions already learned.

HOME RECIPES. INVALID COOKERY.

Liquids - Barley Water.

1 1/2 Tablespoons pearl barley. 1 Quart cold water.

Sugar to taste. 2 Tablespoons lemon juice or more.

Soak barley in cold water over night; boil in the same water several hours. Strain, add lemon and sugar. Strawberry, raspberry or grape juice may be added. Soothing and refreshing. Valuable in bronchial or pulmonary trouble.

Rice Water.

1 Tablespoon rice.

2 Cups water.

Salt.

Milk, cream, or fruit juice.

Barley and rice waters are known as astringents. If stick cinnamon be cooked with the rice or barley it will help produce a laxative condition.

Toast Water.

Equal measures of stale bread, toasted, and boiling water. Let stand one hour. Season, strain, serve hot or cold. Given in extreme cases of nausea.

Milk Albumen.

White 1 egg, 1/2 cup milk, few grains salt.

Egg Nog.

1 egg, 3/4 tablespoon sugar, 2/3 cup milk, 1 teaspoon vanilla or other flavoring. Beat egg slightly, add sugar, salt and flavoring, and then add the milk gradually. Strain and serve.

Soft Diet - Oatmeal Gruel.

1/2 cup oatmeal (rolled oats), 1 1/2 quarts water, 1/2 cup cream, 1 teaspoon salt.

Cook oatmeal in the water and salt for three hours or more. Strain. Add cream. Nourishing and fattening. Valuable in anaemic and tubercular cases.

Questions

1. Why is the selection of food for invalids important?

2. What should be considered in this selection?

3. Into what is food changed during the process of digestion?

4. How are sick room diets classified?

5. Classify liquids.

6. Name two nutrient liquids.

7. Name two stimulating liquids.

8. Name two semi-solid foods.

9. Name two solid foods.

10. What should be done with dishes used in contagious diseases?

11. Name two foods which contain all the food elements in an easily digested form.

12. Why is the white of egg so valuable in sick room cooking?

13. Name three ways of preparing egg dishes.

14. Name three ways of preparing egg and milk dishes.

15. How is oatmeal gruel prepared?

Suggestions For Home Application

Special Diets For The Sick - Constipation

A surprisingly large number of persons are afflicted with this trouble, which usually has a train of other ailments following in its trend.

Some of the causes of, constipation are lack of exercise, lack of water, too much concentrated food, too few vegetables, or too little fruit in the diet, careless habits of eating, too many sour or spicy foods and eating indigestible foods.

A few of the best laxative fruits are apples, grape fruit, figs, dates and prunes. Fruits are more laxitive if eaten between meals, or one half hour before breakfast.

Coarse breads, oatmeal, Pettyjohn's breakfast food and vegetables are some foods which furnish bulk to the diet. This aids in the peristallic movements of the digestive organs, and, hence, aids the bowels.

Foods like cheese, candy, eggs, boiled milk, pickles and spices should be avoided.

Tuberculosis

The recovery of a patient suffering from tuberculosis depends almost entirely upon his diet and the abundance of fresh air with which he is surrounded.

The appetite should be carefully watched and every effort made to supply food to gratify it, as the patient should be kept well nourished, but wholesome, easily digested foods should be provided.

Fried foods, because of the difficulty with which they are digested, are undesirable, but a plentiful supply of fat in an easily assimilated form should be used. Olive oil, bacon, butter and cream should be used freely in the diet.

Any of the following foods may be given unless the patient's individual taste, or some special weakness prevents his taking some of them.

Cream soups and broths; fish, boiled or broiled; tender meats that can be roasted or broiled, like chicken, steaks and roasts; cereals; vegetables rich in minerals, such as spinach, lettuce, string beans, tomatoes; (asparagus and potatoes are also allowed). Simple desserts, and beverages that are not stimulating like water, cocoa, milk.

References: Hutchison "Food and Dietetics."

Bulletin: Practical Dietetics, Iowa State College, Ames, Iowa.