The use of veal or mutton or chicken in making a broth might be employed, and one or two good reliable cereal preparations, such as creme de riz, creme d’orge, and others of that kind. The constipating effect of too much boiled starch food may also be mentioned, and also of boiled milk. Lecture II. Diet in Diabetes The main symptom of diabetic patients is that they are unable to assimilate properly the starch or sugary DIET IN DISEASES 81 constituents of food. It will therefore be necessary to avoid all articles of food which contain sugar and starch. The elimination of the starch and sugar from foods is a difficult and expensive process, and a diabetic diet is therefore a very expensive one. This makes many of the preparations placed on the market quite beyond the reach of a slender purse. It is well to buy these foods from a good place, such as Callard’s, 74, Regent Street, as many of the foods sold, which in price are very much below theirs, are perfectly useless from the diabetic point of view, and may do a great deal of harm. Butcher’s meat of all kinds, except liver, may be eaten. Fish, game, and poultry also contain no injurious constituents. Eggs, cheese, butter, and cream may be eaten, but not milk, unless specially prepared by a drying process which eliminates the sugar. Most green vegetables may be used, but not parsnips, beetroot, carrots, or potatoes. The things which a diabetic patient misses most are fruits and the ordinary bread. Gluten bread is not very nice. The recipes for it, and for an omelette souffle, are given at the end of this chapter, as also the preparation of certain specified fruits — gooseberries, cherries, cranberries, damsons, and blackberries. Nuts, except chestnuts, may be eaten freely. There is also a preparation of Irish moss which can be made into a mould, and the above firm supply a kind of glycerine which may be used for sweetening the pre- pared fruits. 6 82 INSTRUCTION IN COOKERY Lecture III. Gastritis and Gastric Ulcer The first rule to be observed in these diseases is that the food must be given in such a form that the stomach will not have to exert itself much when it is passing the food into the duodenum. This means that it must be in a finely divided form, and should have been care- fully chewed, or if the patient has not strength for this, divided before it is served. Rest of the stomach is essential in treating these diseases, and therefore the food should not be presented to it in too great a bulk, otherwise the stomach will have too much to do in getting rid of it. In most cases of stomach illness the patient abhors cooked fat in any form. In very severe cases rectal feeding is adopted, but when that is not resorted to the diet should chiefly consist of milk mixed with lime water or barley water. A little beef tea may be given, but liquids must not be given very hot. Peptonized milk or junket may be given. After about a week of the above, if the patient is doing fairly well, custard powder or potato puree may be given. Lecture IV. Appendicitis and Peritonitis, Dysentery, and Diarrhoea Milk and water is the chief diet in the two first of these affections. The albumin water indicated before may be given, and later on beef tea. In Dysentery , after a milk diet for some days, many medical men give mashed potatoes and apples baked or stewed with no sugar.

AI-modernized reading of the original text

The use of veal or mutton or chicken in making a broth might be employed, and one or two good reliable cereal preparations, such as creme de riz, creme d’orge, and others of that kind. The constipating effect of too much boiled starch food may also be mentioned, and also of boiled milk. Lecture II. Diet in Diabetes The main symptom of diabetic patients is that they are unable to assimilate properly the starch or sugary constituents of food. It will therefore be necessary to avoid all articles of food which contain sugar and starch. The elimination of the starch and sugar from foods is a difficult and expensive process, and a diabetic diet is therefore a very expensive one. This makes many of the preparations placed on the market quite beyond the reach of a slender purse. It is well to buy these foods from a good place, such as Callard’s, 74, Regent Street, as many of the foods sold, which in price are very much below theirs, are perfectly useless from the diabetic point of view, and may do a great deal of harm. Butcher’s meat of all kinds, except liver, may be eaten. Fish, game, and poultry also contain no injurious constituents. Eggs, cheese, butter, and cream may be eaten, but not milk, unless specially prepared by a drying process which eliminates the sugar. Most green vegetables may be used, but not parsnips, beetroot, carrots, or potatoes. The things which a diabetic patient misses most are fruits and the ordinary bread. Gluten bread is not very nice. The recipes for it, and for an omelette souffle, are given at the end of this chapter, as also the preparation of certain specified fruits — gooseberries, cherries, cranberries, damsons, and blackberries. Nuts, except chestnuts, may be eaten freely. There is also a preparation of Irish moss which can be made into a mould, and the above firm supply a kind of glycerine which may be used for sweetening the prepared fruits. Lecture III. Gastritis and Gastric Ulcer The first rule to be observed in these diseases is that the food must be given in such a form that the stomach will not have to exert itself much when it is passing the food into the duodenum. This means that it must be in a finely divided form, and should have been carefully chewed, or if the patient has not strength for this, divided before it is served. Rest of the stomach is essential in treating these diseases, and therefore the food should not be presented to it in too great a bulk, otherwise the stomach will have too much to do in getting rid of it. In most cases of stomach illness the patient abhors cooked fat in any form. In very severe cases rectal feeding is adopted, but when that is not resorted to the diet should chiefly consist of milk mixed with lime water or barley water. A little beef tea may be given, but liquids must not be given very hot. Peptonized milk or junket may be given. After about a week of the above, if the patient is doing fairly well, custard powder or potato puree may be given. Lecture IV. Appendicitis and Peritonitis, Dysentery, and Diarrhoea Milk and water is the chief diet in the two first of these affections. The albumin water indicated before may be given, and later on beef tea. In Dysentery , after a milk diet for some days, many medical men give mashed potatoes and apples baked or stewed with no sugar.

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