CONTENTS

Page
Introduction 7
Preface 9
PART I.
Chapter I. Food. Classification and Function of Foods 13
Chapter II. Study of Foods 16
PART II.
Preparation of Foods.
Table of Measures and Weights 43
Chapter I. Green Vegetables 43
Chapter II. Legumes and Meats 43
Chapter III. Fish, Cheese and Eggs 57-64
Chapter IV. Soups 67
Chapter V. Cereals, Noodles and Dumplings 76
Chapter VI. Breads, Cakes and Puddings 84
Chapter VII. Sauces and Salad Dressings 98
Chapter VIII. Salads 104
Chapter IX. Gelatines and Toasts 111
Chapter X. Fruits, Puddings and Gruels 119
Chapter XI. Fluids 129
PART III.
Chapter I. Food Requirements.
Table of Food Requirements 139
Chapter I. 15 Sample Menus with caloric value for the average adult.—Food for the Aged, giving 12 Sample Menus with caloric value 140-146
Chapter II. Diet during Pregnancy 150
Chapter III. Care and Feeding of Children, including Recipes and Menus for Infants; Menus for the Second Period; Menus for the Third Period; Wrong and Right Management 153
Chapter IV. Light Lunches for School Children. Nut Foods and Sandwiches 168
Chapter V. Table of Food Combinations. 143 Menus for Breakfast. What shall we Drink for our Meals? 172
Chapter VI. 168 Menus for Dinner 177
Chapter VII. 76 Menus for Supper 185
Chapter VIII. Poor Man’s Bill of Fare, including: Sample Menus for one day. Bookkeeping. Menus for 56 days, with calculations as how to feed a Family of Five (2 adults and 3 children) on $3.50 per week and on $5.00 per week 189
Menus for Thanksgiving week 213
Mixed Boiled Dinners 214
PART IV.
Disease: Prevention and Treatment.
Chapter I. Constipation. Malaria. Suggestions for Chronic Invalids. Tuberculosis. Prevention of Tuberculosis. The House we live in. Treatment of Tuberculosis. Rickets. Obesity 218
Chapter II. Care and Feeding of Convalescents. Vomiting. Diet. Suggestive Menus. Additional Menus with caloric value 228
Table of Foods with caloric value 242
APPENDIX.
Chapter I. Mental Hygiene and Diet. The Immigrant. Health Hints for Busy People 245
Chapter II. Hygiene Economy and Sanitation. Preservation of Eggs. Dishwashing. Disinfection 251
Table
Giving average composition of common American food products 262