Scientific feeding

About this eBook

Author

Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel), 1873-

Original Publication

Oakland: R. S. Kitchener, 1914.

Credits

The Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, American

Category

Text

Project Gutenberg

eBook-No. 75850

Release Date

April 13, 2025

Copyright

Public domain in the USA.

Contents

1. 1.SCIENTIFIC FEEDING
2. 2.Untitled
3. 3.·DEDICATION·
4. 4.Untitled
5. 5.CONTENTS
6. 6.INTRODUCTORY NOTE TO SECOND EDITION
7. 7.INTRODUCTION
8. 8.PREFACE
9. 9.PART ONE
10. 10.CHAPTER I. “THE BLOOD IS THE LIFE.” — WATER. — PROTEINS. — FATS. — CARBOHYDRATES. — MINERAL MATTER.
11. 11.CHAPTER II. STUDY OF FOODS. — VEGETABLE FOODS. — THE LEGUMES. — FRUITS. — CEREALS. — ANIMAL FOODS. — MISCELLANEOUS FOODS. — DESSERTS. — MUFFINS AND PANCAKES. — BREAD. — SOUPS.
12. 12.PART TWO PREPARATION OF FOODS. — TABLE OF MEASURES AND WEIGHTS.
13. 13.CHAPTER I. GREEN VEGETABLES. — ARTICHOKES. — ASPARAGUS. — BEETS. — MASHED BEETS. — BEET GREENS. — ROASTED CARROTS. — CARROT PUREE. No. 1. — CARROT PUREE. No. 2. — CREAMED CARROTS. No. 1. — CREAMED CARROTS. No. 2. — PEAS. — MIXED PEAS AND CARROTS. — PEAS AND CODFISH (Saxon Dish). — PEAS WITH LAMB. — MIXED VEGETABLES (Leipsiger Dish). — CAULIFLOWER. — STRING BEANS. — SPINACH. — SPINACH (Saxon Dish). — MUSTARD GREENS. — OKRA. — STEWED CUCUMBERS. — CELERY ROOT. — BLACK CARROTS. — EGG PLANT. — STUFFED GREEN PEPPERS. — ONIONS. — RAW ONIONS. — FRIED ONIONS. — PARSLEY. — MUSHROOMS. — RED CABBAGE. — WHITE CABBAGE. No. 1. — WHITE CABBAGE. No. 2. — SPROUTS. — COOKED CORN. — CANNED CORN. — KOHLRABI. — VEGETABLE OYSTER. — TURNIP PUREE. — ROASTED TURNIPS. — FRIED PARSNIPS. — KALE. — SQUASH. — TOMATO PUREE. — CANNED STEWED TOMATOES. No. 1. — STEWED TOMATOES. No. 2. — STEWED TOMATOES. No. 3. — STEWED TOMATOES. No. 4. — STUFFED TOMATOES. — SAUERKRAUT. — CABBAGE ROLLS. — POTATOES. — POTATO SALAD. — SWEET POTATOES. — CREAMED POTATOES. — CRUST POTATOES. — STEAMED POTATOES. — FRENCH FRIED POTATOES. — MASHED POTATOES. — MASHED SWEET POTATOES. — POTATO BALLS. — POTATO PUDDING. — POTATO AND APPLE PUREE.
14. 14.CHAPTER II. LEGUMES AND MEATS. — BAKED BEANS. — BAKED LENTILS OR PEAS. — LIMA BEANS. No. 1. — LIMA BEANS. No. 2. — LIMA BEANS. No. 3. — PEA PUREE. — BEAN AND LENTIL PUREE. — SOUR ROAST. — VEAL CUTLETS. — CHICKEN IN GELATINE. — LAMB OR PORK IN GELATINE. — PORK CUTLETS. — KIDNEY HASH. — TRIPE. — HAMBURG STEAK. — STEAMED LIVER. — HASH. — FRIED CALVES’ LIVER. — TONGUE. — CROQUETTES. — TONGUE IN GELATINE. — BRAINS. — SALISBURY STEAK. — CREAMED CHIPPED BEEF. — BREADED GOOSE. — HAM HASH. — MEAT CAKE. — SMALL MEAT CAKES. — TURKEY. — TURKEY STEW. — TURKEY IN GELATINE. — RIBS OF PORK WITH APPLE FILLING. — STUFFED TURKEY NECK. — LIGHT BREAD DRESSING FOR TURKEY OR CHICKEN. — BOILED BACON. — FRIED BACON. — LEAF LARD. — BACON FAT.
15. 15.CHAPTER III. FISH, CHEESE AND EGGS. — BOILED FISH. — SHELL FISH. — PICKLED HERRING. — FISH CAKES. — CODFISH CAKES. — COTTAGE CHEESE. — SOFT BOILED EGGS. — BOILED EGGS. No. 2. — BOILED EGGS. No. 3. — SCALLOPED EGGS. — OMELET. — SCRAMBLED EGGS.
16. 16.CHAPTER IV. SOUPS. — LEGUME SOUPS. — BEAN SOUP. — CREAM OF BEAN SOUP. — PEA SOUP AND CREAM OF PEA SOUP. — TOMATO SOUP. — CREAM OF TOMATO SOUP. — CREAM OF TOMATO SOUP. No. 2. — HUCKLEBERRY SOUP. — BLACKBERRY SOUP. — CHERRY SOUP. — DRIED CHERRY SOUP. — PLUM SOUP. — BEEF SOUP. No. 1. — BEEF SOUP. No. 2. — CLEAR SOUP, WITH RICE. — VEGETABLE SOUP, WITH MEAT. — SOUP STOCK. — KIDNEY SOUP WITH RICE. — PIGEON SOUP. — POTATO SOUP. No. 1. — POTATO SOUP. No. 2. — CLAM CHOWDER. — OATMEAL SOUP, WITH HAM. — BARLEY SOUP. — KNORR’S PEA SOUP. — BEER SOUP. No. 1. — BEER SOUP. No. 2. — BEER SOUP. No. 3. — MILK SOUPS. — BUTTERMILK SOUP. — MILK SOUP WITH MACARONI. — MILK SOUP WITH FLOUR DUMPLINGS. — BUTTERMILK SOUP WITH RICE. — ASPARAGUS SOUP. No. 1. — ASPARAGUS SOUP. No. 2. — BARLEY SOUP. No. 1. — BARLEY SOUP. No. 2. — BARLEY SOUP. No. 3. — CARROT SOUP. — SPINACH SOUP. — MIXED VEGETABLE SOUP. — BREAD SOUP. No. 1. — BREAD SOUP. No. 2. — BREAD SOUP. No. 3. — BRAN SOUP. No. 1. — BRAN SOUP. No. 2. — BRAN SOUP. No. 3.
17. 17.CHAPTER V. CEREALS, NOODLES AND DUMPLINGS. — BUCKWHEAT GROATS. — STEEL CUT OATS. — ROLLED OATS WITH CRANBERRY SAUCE. — RYLAX WITH PRUNE JAM. — ROLLED WHEAT. — BRAN MUSH. — BRAN AND RYE MUSH. — RAW WHOLE WHEAT. — BOILED WHOLE WHEAT. — POLENTA (ITALIAN DISH). — RICE FLOUR. No. 1. — RICE FLOUR. No. 2. — CORN MEAL MUSH. — BARLEY. — BREAD AND MILK. — CRACKER AND MILK. — DIRECTIONS FOR BOILING RICE. — MILK RICE. — RICE CREAM. — ALMOND RICE. — APPLE RICE. — APRICOT RICE. — CHERRY RICE. — CURRANT RICE. — RHUBARB RICE. — TOMATO RICE. — BROWN RICE. — CARROT RICE. — MACARONI WITH CREAM. — MACARONI WITH STOCK. — NOODLES. — DUMPLINGS.
18. 18.CHAPTER VI. BREADS, CAKES AND PUDDINGS. — POMPERNICKLE OR BLACK BREAD. — WHOLE WHEAT BREAD. — LIGHT WHOLE WHEAT BREAD. — LIGHT GRAHAM BREAD. — WHITE BREAD. — COFFEE CAKE. — ROMAN MEAL BREAD. — BISCUITS. — POP-OVERS. — BRAN MUFFINS. — BRAN BREAD. — BOSTON BROWN BREAD. — WHITE MUFFINS. — PASTRY FOR TARTS OR PIES. — SAND TART. — PLAIN CAKE. — FROSTING. — STRAWBERRY SHORT CAKE. — FRUIT CAKE. — MIXED FLOUR. — RYE NUTS. No. 1. — RYE NUTS. No. 2. — SUN DRIED BREAD. — FRIED BREAD. — CRUSTS. — IMPERIAL STICKS. — CORN BREAD. No. 1. — CORN BREAD. No. 2. — CORN BREAD. No. 3. — DOUGHNUTS. — CEREAL OMELET. — HOMINY CAKES. — BREAD OMELET. — SNOW BALLS. — EGG TOAST. — RICE FRITTERS. — UNLEAVENED GERMAN PANCAKES. No. 1. — GERMAN POTATO PANCAKES. No. 2. — GERMAN PANCAKES. No. 3. — PLUM PANCAKES. — GERMAN PANCAKES WITH BACON. — APPLE PANCAKES. — CHERRY PANCAKES. — BUCKWHEAT CAKES. — ROMAN MEAL CAKES. — MATZOON PUDDING. — MATZOON CAKES. — FISH PUDDING. — MEAT PUDDING. — LIVER PUDDING. — POTATO PUDDING. — PLAIN BREAD PUDDING. — RICE PUDDING. — SAGO PUDDING. — FLOUR BREAD PUDDING. — CORN MEAL PUDDING. — RICE FLOUR PUDDING. — APPLE-BREAD PUDDING. — BAKED BREAD PUDDING. — VEGETABLE PUDDING. No. 1. — VEGETABLE PUDDING. No. 2. — STEAMED BREAD PUDDING. — SUET PUDDING. — UNCLE TOM’S PUDDING. — BLACK BREAD PUDDING. — PLUM PUDDING. No. 1. — PLUM PUDDING. No. 2.
19. 19.CHAPTER VII. SAUCES AND SALAD DRESSINGS. — SAUCES. — FLAVORING OF MEATLESS SOUPS AND SAUCES. — SALAD DRESSINGS FOR MEATS, CEREALS, FISH, VEGETABLES AND FRUITS.
20. 20.CHAPTER VIII. SALADS. — LETTUCE SALAD. — MEAT SALAD. — FISH SALAD. — CUCUMBER SALAD. — TOMATO SALAD. — BOILED VEGETABLE SALAD. — SPINACH SALAD. — CHEESE SALAD. — NUT SALAD. — EGG SALAD. — ANCHOVY BUTTER. — EMPIRE SALAD. — DRIED FISH SALAD. — CABBAGE SALAD. — TOMATO AND WATERCRESS SALAD. — DANDELION SALAD. — YELLOW DOCK SALAD OR SOUR GRASS. — HERRING SALAD. No. 1. — CELERY SALAD. — ANCHOVY SALAD. — HERRING SALAD. No. 2. — RADISH SALAD. No. 1. — OLIVE SALAD. — RHUBARB SALAD. — APPLE SALAD. — ASPARAGUS SALAD. — MUSHROOM SALAD. — BANANA SALAD. — ORANGE SALAD. — PINEAPPLE SALAD. — PINEAPPLE AND APPLE SALAD. — PINEAPPLE AND ORANGE SALAD. — APPLE AND BANANA SALAD. — ORANGE AND BANANA SALAD. — FRUIT SALAD IN GELATINE. — CRANBERRY AND CELERY SALAD. — PEACH SALAD. — APRICOT SALAD. — CRANBERRY AND BANANA SALAD. — CRANBERRY AND PEAR SALAD. — BANANA AND GRAPE SALAD. — RADISH SALAD. No. 2. — BEET SALAD. — MIXED SPINACH SALAD. — CARROT SALAD. — RAW CORN. — CELERY ROOT SALAD. — CEREAL SALAD. No. 1. — CEREAL SALAD. No. 2.
21. 21.CHAPTER IX. GELATINES AND TOASTS. — GELATINE PREPARATIONS. — TOASTS.
22. 22.CHAPTER X. FRUITS, PUDDINGS AND GRUELS. — STERILIZED DRIED FRUITS. — SOAKED FRUIT. No. 1. — SOAKED FRUIT. No. 2. — FIG BUTTER. No. 1. — FIG BUTTER. No. 2. — RAISIN OR CURRANT BUTTER. — GROUND DATES. — GROUND DRIED PRUNES. — BAKED APPLES. — BAKED PEACHES. — AMBROSIA. — BAKED APPLES IN GELATINE. — APPLE SAUCE. No. 1. — APPLE SAUCE. No. 2. — APPLE SNOW. — APRICOT SNOW. — APRICOT SAUCE. — GOOSEBERRY COMPOTE. — GOOSEBERRY PUDDING. — STEWED BLACKBERRIES. — STEWED HUCKLEBERRIES. — BAKED APPLES IN OIL. — BEER GRUEL. — APPLE TAPIOCA. — TOMATO TAPIOCA. — BERRY TAPIOCA. — RHUBARB PUDDING. — APPLE PUDDING. — CURRANT, RASPBERRY OR PEACH PUDDING. — LEMON FILLING FOR PIE. — STRAWBERRIES WITH WHIPPED CREAM. — PEACHES AND PEARS WITH WHIPPED CREAM. — PLAIN JUNKET. — WINE GRUEL. — WINE GRUEL OF PORT OR SHERRY. — WINE GRUEL OF RED CLARET. — RICE GRUEL. No. 1. — RICE GRUEL. No. 2. — CHOCOLATE CORNSTARCH. — BOILED CUSTARD. — BLACKBERRY SAGO. — APPLE SAGO. — ONION GRUEL. No. 1. — ONION GRUEL. No. 2. — BREAD GRUEL. No. 1. (WITH BARLEY.) — BREAD GRUEL. No. 2. (WITH BRAN.) — BREAD GRUEL. No. 3. (WITH OATS AND BRAN.) — OATMEAL GRUEL. (WITH BRAN.) — CORNMEAL GRUEL. — CODFISH GRUEL. — BARLEY GRUEL. — WHEAT GRUEL. — GLUTEN GRUEL. — RAW CEREAL GRUEL. — MIXED FLOUR GRUEL. No. 1. — MIXED FLOUR GRUEL. No. 2. — ARROWROOT GRUEL. — NUT GRUEL. No. 1. — NUT GRUEL. No. 2. — SAGO GRUEL. — CORNSTARCH GRUEL. — MILK GRUEL. No. 1. — MILK GRUEL. No. 2. — PEPTONIZED GRUEL.
23. 23.CHAPTER XI. FLUIDS. — STERILIZED MILK. — KUMYSS. — RICE WATER. — BARLEY WATER. — EAGLE BRAND CONDENSED MILK. — TOAST WATER. — TOAST AND APPLE WATER. — LEMONADE. — BRAN TEA. — BEEF JUICE. No. 1. — BEEF JUICE. No. 2. — BEEF BROTH. — JULIENNE BROTH. — VEAL BROTH OR JELLY. — BROTH WITH EGG. — TOMATO AND VEAL JELLY. — VEAL JELLY. — MALTED MILK. No. 1. — MALTED MILK. No. 2. — UNFERMENTED BEER. — CAMOMILE TEA. — FENNEL TEA. — BUCKTHORN TEA. — WHEY. No. 1. — WHEY. No. 2. — IRISH MOSS. — RAW GREEN PEA JUICE. — LEMON WHEY. — ALBUMEN WATER. — FLAXSEED TEA. — APPLE BARLEY WATER. — WATER EGGNOG. No. 1. — WATER EGGNOG. No. 2. — LEMONADE WITH EGG. — MILK EGGNOG. — FRUIT LEMONADE. — ALMOND MILK. — BEER LEMONADE. — STRAWBERRY MILK. — EGG WINE. — TEA. — COFFEE. — MALT OR CEREAL COFFEE. — COCOA. No. 1. — COCOA. No. 2. — COCOA SHELLS. — BEAN TEA. — PEA AND LENTIL TEA.
24. 24.PART THREE
25. 25.CHAPTER I. FOOD REQUIREMENTS. — Sample of Daily Food Requirements (roughly described):
26. 26.SAMPLE MENUS — I. BREAKFAST. — DINNER. — SUPPER. — II. BREAKFAST. — DINNER. — SUPPER. — III. BREAKFAST. — DINNER. — SUPPER. — IV. BREAKFAST. — LUNCH OR DINNER. — SUPPER. — V. BREAKFAST. — DINNER. — SUPPER.
27. 27.FOOD FOR THE AGED — MENUS FOR THE AGED
28. 28.CHAPTER II. DIET DURING PREGNANCY. — DIET FOR THE MOTHER AFTER LABOR. — Suggestive Menus for Breakfast during the First Week. — Menus for Dinner during the First Week. — Menus for Supper during the First Week.
29. 29.CHAPTER III. CARE AND FEEDING OF CHILDREN. — THE NURSERY. — PREPARATION OF FOOD FOR INFANTS. — SECOND PERIOD: FROM THE TENTH TO THE FIFTEENTH MONTH. — MENUS FOR THE SECOND PERIOD: FROM THE TENTH TO THE FIFTEENTH MONTH. — MENUS FOR THE THIRD PERIOD: FROM THE FIFTEENTH TO THE TWENTY-FOURTH MONTH. — GENERAL SUGGESTIONS. — WRONG MANAGEMENT.
30. 30.CHAPTER IV. LIGHT LUNCHES AND SANDWICHES. — LIGHT LUNCHES. — LUNCHES FOR THEATRES. — AFTERNOON DRINKS AND DAINTIES. — SANDWICHES. — MENUS FOR LUNCH OR SUBSTITUTES FOR DINNER.
31. 31.CHAPTER V. FOOD COMBINATIONS AND MENUS. — DO NOT MIX. — GOOD COMBINATIONS. — REMARKS.
32. 32.CHAPTER VI. — LAXATIVE FOODS. — CONSTIPATING FOODS. — MENUS. — WHAT SHALL WE DRINK WITH OUR MEALS?
33. 33.CHAPTER VI. MENUS FOR DINNER.
34. 34.CHAPTER VII. MENUS FOR SUPPER.
35. 35.CHAPTER VIII. POOR MAN’S BILL OF FARE. — Sample Menu. — HOUSEHOLD BOOKKEEPING — HOW TO FEED A FAMILY OF FIVE (2 ADULTS AND 3 CHILDREN) ON $3.50 PER WEEK OR 10 CENTS PER PERSON PER DAY DURING FALL AND WINTER. — HOW TO FEED A FAMILY OF FIVE ON $5.00 PER WEEK OR 14 CENTS PER PERSON PER DAY DURING THE FALL AND WINTER. — HOW TO FEED A FAMILY OF FIVE (2 ADULTS AND 3 CHILDREN) ON $3.50 PER WEEK OR 10c. PER DAY DURING SPRING AND SUMMER. — HOW TO FEED A FAMILY OF FIVE ON $5.00 PER WEEK OR 14 CENTS PER PERSON PER DAY DURING SPRING AND SUMMER. — SUGGESTIVE MENUS DURING THANKSGIVING WEEK. — RECIPES FOR MIXED BOILED DINNERS.
36. 36.PART FOUR
37. 37.CHAPTER I. DISEASE. — ULCERATION OF STOMACH AND INTESTINE. — CONSTIPATION. — CHRONIC CONSTIPATION. — MALARIA. — THE FOLLOWING SUGGESTIONS MAY BE HELPFUL TO INVALIDS WHO SUFFER FROM CHRONIC AFFECTIONS OF THE LIVER AND INTESTINAL INDIGESTION. — TUBERCULOSIS. — PREVENTION OF TUBERCULOSIS. — TREATMENT OF TUBERCULOSIS. — RICKETS. — OBESITY.
38. 38.CHAPTER II. CARE AND FEEDING OF CONVALESCENTS. — VOMITING. — DIET. — SUGGESTIVE MENUS. — ADDITIONAL MENUS.
39. 39.PART FOUR
40. 40.APPENDIX. MENTAL HYGIENE AND DIET. — “THE IMMIGRANT.” — HEALTH HINTS FOR BUSY PEOPLE. — HYGIENE ECONOMY AND SANITATION. — PRESERVATION OF EGGS FOR THE WINTER. — PRESERVATION OF EGGS. No. 2. — CHILDREN. — DISHWASHING. — DISINFECTION OF EXCRETA. — WHITEWASH FOR WOODWORK.
41. 41.INDEX — PART I. — CHAPTER II. STUDY OF FOODS. — PART II. PREPARATION OF FOODS. — CHAPTER I. GREEN VEGETABLES. — CHAPTER II. LEGUMES AND MEATS. — CHAPTER III. FISH, CHEESE AND EGGS. — CHAPTER IV. SOUPS. — CHAPTER V. CEREALS, NOODLES AND DUMPLINGS. — CHAPTER VI. BREADS, CAKES AND PUDDINGS. — CHAPTER VII. SAUCES AND SALAD DRESSINGS. — CHAPTER VIII. SALADS. — CHAPTER IX. GELATINES AND TOASTS. — CHAPTER X. FRUITS, PUDDINGS AND GRUELS. — CHAPTER XI. FLUIDS. — Quoted from Farmers’ Bulletin No. 142, by W. O. Atwater, Ph. D. U. S. Department of Agriculture.

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