Instruction in cookery (Methuen's text-books, Thompson)

Haricot Bean Salad — Soak about \ lb. of haricot beans over-night. Place in cold water with a little salt. Bring to a boil, and simmer gently till tender. Mix with cut celery and beetroot, or with cold cooked and cut-up French beans. Dress with oil and vinegar. Potato Salad— New potatoes are best for this, but old ones which are not too mealy may be used. Cut them up into small pieces, add a little chopped onion and parsley, and dress with oil and Tarragon vinegar, or with i yolk of egg hard boiled and pounded up with a little sugar. Add 2 tablespoonfuls of oil and 1 of Tarragon vinegar, salt and pepper. A quickly made fruit salad is made by cutting up some oranges, removing the pips, and slicing some bananas. Place these in a glass dish, and sprinkle a good deal of castor sugar over them. A little desiccated cocoanut may be used as a garnish. This is immensely improved by the addition of orange-flower water, fresh and good, but it is rather an expensive addition. Almost any sort of fruit (except hard fruits uncooked, as apples) may be used in fruit salads, and almost any combination of fruits. The best foundation fruits are tinned and bottled pears and pineapples, and these are often sold off at amazingly low prices at big stores when the new stock is coming in. The jams, too, are amazingly cheap, and do very well indeed for cooking. CHAPTER VII DIET IN DISEASES AND CONVALESCENCE THE diseases in which specific diet plays an important part are such diseases as diabetes (where sugar is excreted in the urine, and must therefore be kept out of the dietary), gout due to an excess of uric acid, affections of the stomach and bowels, disorders of the blood, and diseases of the organs of excretion. In acute diseases it is usual to recommend special diet, and in chronic cases to recommend abstention from substances likely to prove harmful. It is well to remember, too, that it is no use to force food of a special character where it is obnoxious to the patient, as food taken under these circumstances will do no good at all. It often falls to the lot of a cookery teacher to give courses of invalid cookery to nurses, and the following syllabus is suggested for such a course. Invalid Cookery Syllabus Lecture I. Diet in Fevers — A fluid diet. Practical Demonstration — Milk with cereal preparations, as Benger ; baked flour or malted milk ; beef tea ; lemon jelly. Lecture II. Diet in Diabetes — Sugar and starch to be avoided. Practical Demonstration — The making of gluten bread ; almond meal cakes; the preparation of fruits for diabetic patients ; omelette souffle. Lecture III. Gastritis and Gastric Ulcer, after the Patient is taken off a Milk Diet. Practical Demonstration — Barley water; blanc mange; junket; custard pudding. Lecture IV. Appendicitis, Diarrhoea, Dysentery. Practical Demonstration — Albumin water ; baked apples, pulp mashed ; potato puree ; a cup of arrowroot. Lecture V. Constipation. Practical Demonstration — Stewed fruit ; oatmeal porridge ; the use of olive oil and cream. Lecture VI. Anaemia. Practical Demonstration — Grilled chops, steaks, and cutlets ; raw scraped meat sandwiches ; marrow on toast ; spinach with poached egg. Lecture VII. Beverages for Sickness. Practical Demonstration — Lemonade ; apple water ; orangeade ; melon water ; cold tea ; toast water. Lecture VIII. Food for Convalescence.