Science of food & cookery

Beat the egg the same as for cream eggnog. Add the fruit juice to the beaten yolk, and sugar if needed, and mix well. Fold into the stiffly beaten white of egg, and serve the same as cream eggnog. A tablespoon of rich cream added to the beaten yolk will add to the palatability and also to the caloric value of fruit eggnog. ORANGE EGGNOG l/3 cup orange juice I tablespoon rich cream i teaspoon sugar I egg separated Beat the yolk the same as for cream eggnog. Add the cream and the sugar, and beat; then add the orange juice, fold into the stiffly beaten white of egg, and serve the same as cream eggnog. DRY EGGNOG 1 egg separated i tablespoon blackberry juice 2 teaspoons rich cream or sweetened lemon juice A sprinkle of salt Beat the yolk the same as for cream eggnog. Add the cream, and beat ; then mix in the sweetened fruit juice, fold into the beaten white of egg, and serve. BAKED BANANA No. 1 Select firm, not overripe bananas, put them into a hot oven without removing the skins, and bake until the skin is dark and they begin to burst. Serve at once. BAKED BANANA No. 2 Remove the skins from firm bananas, lay in an oiled baking pan, and pour over them nearly enough lemon sauce (page 160) to cover them. Bake until tender and slightly browned. Water and lemon juice may be used in the place of lemon sauce, but are not quite so good. XXII. DIET IN DISEASE BY DR. LA VINA HERZER Instructor in Nutrition and Cooking at Loma Linda Sanitarium "Dainty and appetizing food for the sick." THE diet prescribed for patients who are very ill, is usually altogether liquid, such as fruit juices, milk, gruels, broths, eggnogs, and ices and ice cream; while a less rigid diet, known as "light diet," or convalescent diet, consists of such nutritious and easily digested foods as soft cooked eggs, cream toast, flakes and cream, oatmeal and cream, broths, etc. There is no specific food cure. We can only give such foods as will furnish Nature with proper materials for building up the body resistance, and withhold such substances as would hinder her in her work. In nearly all cases of illness, the individual is less active, the digestion suffers more or less, and the appetite is poor. For this reason, all foods should be simple and easily digested. "Special diet" includes certain dietary formulas suitable in particular diseases in the treatment of which diet plays a very important part. A few of these are given in the following lists : Acute infectious diseases : influenza, measles, pneumonia, mumps, whooping cough, scarlet fever, typhoid fever Gastric disorders : low acidity, high acidity, ulcer of the stomach, carcinoma (cancer) of the stomach Intestinal disorders: constipation, colitis (chronic), diarrhea Tuberculosis Diabetes Nephritis Anaemia DIET IN THE ACUTE INFECTIOUS DISEASES In the acute infectious diseases of short duration, a strictly liquid diet is usually indicated if there is fever present. Influenza. — During the height of the fever, use a liquid diet ; and as the fever abates, gradually add some of the soft foods, such