A handbook of invalid cooking

TRANSCRIBER'S NOTE
FOR THE USE OF
NURSES IN TRAINING-SCHOOLS NURSES IN PRIVATE PRACTICE AND OTHERS WHO CARE FOR THE SICK
CONTAINING EXPLANATORY LESSONS ON THE PROPERTIES AND VALUE OF DIFFERENT KINDS OF FOOD, AND RECIPES FOR THE MAKING OF VARIOUS DISHES
MARY A. BOLAND
INSTRUCTOR IN COOKING IN THE JOHNS HOPKINS HOSPITAL TRAINING-SCHOOL FOR NURSES; MEMBER OF THE AMERICAN PUBLIC HEALTH ASSOCIATION
NEW YORK THE CENTURY CO. 1893
Copyright, 1893, by Mary A. Boland.
THE DE VINNE PRESS.

In preparing the following pages for publication, it has been my object to present a collection of recipes and lessons on food, for the use of nurses. The idea was suggested by the need of such a book in the training-school of the Johns Hopkins Hospital. It is hoped that it will be found useful in other hospitals and schools where the teaching of the subject of food is receiving attention, and also to those who care for their own sick and invalid ones at home.
Part I—the explanatory lessons—includes general remarks on chemistry, lessons on the properties of the different classes of foods, and special articles on Air, Water, Milk, Digestion and Nutrition. Part II consists of recipes, menus of liquid, light, and convalescent's diet, and articles on Serving, Feeding of Children, and District Nursing.