Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

while an oblong tray does nicely for a light diet luncheon. Use the prettiest china and the finest linen that the house affords. Have the linen beautifully laundered, and the silver and glass shining. Do not garnish the food, but lay a pretty flower or sprig on the tray. Consider the harmony of colors. Feed frequently, and give only a little at a time. Remember that digestion is a psychological as well as a physiological process. Appeal to the invalid's aesthetic sense through the appearance of food, and if not too ill, entertain during the meal with jokes and interesting conversation, to keep the patient's mind from thoughts of self. Invalid cookery, properly served, can be appetizing, nourishing, and attractive. Some Foods Which Are Not To Be Eaten by Young Children or Invalids. Meat- Fresh pork Veal Ham, unless most carefully cooked at low heat for several hours Sausage Hash Sweet breads, liver, tripe, brains Cheese. Eggs- Fried Hard boiled Hard poached Scrambled or in any dish cooked with fat. -Raw Vegetables — Cabbage Cucumbers Celery Lettuce "Water cress Green peppers, radishes, onions, pickles, olives or nuts. Cooked Vegetables — Fried potatoes, onions, or any fried foods Cabbage boiled with meat Lye hominy Saratoga chips Turnips Baked beans Peas All pastries, salads, and rich sauces. If onion is added for seasoning, it should be grated and strained. Children should never have tea, coffee, nor highly colored candies. List of Foods Reasonably Safe for Those Whose Digestion Is Not Strong. Liquid Diet. Milk, buttermilk, and many other variations, and various flavors Broths Beef juice Cocoa Eggnog Fruit beverages Barley and rice water Toast water Albumin drinks Gruels Light Soft Diet Broths and soup with grains Eggs — soft cooked Cereals Toast Custards Jellies Junket Ice cream Ices Raw beef sandwiches and all foods included in Liquid Diet List. Convalescent Diet. All foods included in list of Liquid and Soft Diets Asparagus Fish Peas Chicken Fruits Squab Desserts, except Eggs and pastries Baked potatoes Chops and steaks. rich cakes "Few things are of more importance than that we should find ourselves physically and mentally equal to our day's work, but not many of us realize how largely this depends upon the food we eat." — Mary Hinman Abel. TEMPERATURES. In cook books, temperatures are usually expressed in Fahrenheit, but in books of "pure science," in Centigrade. To change F. to C, subtract 32 and multiply by 5/9. To change C. to F., multiply by 9/5 and add 32. Temperatures in Frequent Use in Cookery. C.° F.° 450 Pastry Biscuit Layer cakes 420 Caramel 400 Bread 380 Deep fat frying, cooked mixtures 360 Deep fat frying, raw mixtures 365 Barley sugar 310 "Hard crack" 290 "Crack" 248 "Hard ball' 240 "Soft ball" in candy, or "Thread," in icing 100 212 Boiling point of water 185 Simmering 169 Scalding milk 981/2 Blood heat 85 Best temperature for yeast 70 Room temperature 45-35 Grood refrigerator 0 32 Freezing point of water. RECIPES. Weig"hts and Measures. All measures are strictly level. T.=teaspoonfiil Tb.=tablespoonful C.==cupful 3 T.=l Tb.=i/2 oz. heavy materials 16 Tb.=l C.=8 oz =1/0 lb. 2 C.=l pt.=16 oz.=llb. 4 C. or 2 pts.=l qt.=32 ozs.=2 lbs.