FORMULAS USED IN DIET FOR CONSTIPATION
Prunes and Figs
| ½ lb. each prunes and dried figs |
| 1 oz. senna leaves |
Boil from 2 to 3 hours as directed in preparing prunes as above. Lift fruit from hot sirup, place in quart jars, strain the juice and pour over the fruit. Use as needed.
Conserve
| ⅓ lb. prunes (pits removed) | ⅓ lb. figs |
| ⅓ lb. raisins (seeded) | 1 oz. senna leaves |
Boil prunes just enough to allow of the pits being removed. Cool and pass with the senna leaves, figs and raisins through the food chopper. After passing through once return to chopper and pass through a second time. See that the senna leaves and fruit are thoroughly mixed and finely chopped. Place in a quart jar and give in doses of from 1 to 2 teaspoonfuls night and morning.
Bran Gems (No. 1)
560 calories
| 2 tbs. molasses | 1½ cup bran |
| ½ tsp. salt | ½ tsp. soda |
| ½ cup milk | 1 egg |
Mix soda into bran, add salt, stir milk and molasses together and stir into bran; add well-beaten egg. Bake in 6 well-greased gem pans.
Bran Gems (No. 2)
832 calories
| 1½ cups bran | 1 egg |
| 1 tbs. sugar | 1 cup milk |
| 2 tbs. melted butter | 2 tsp. baking powder |
Mix together and bake in 6 well-greased gem pans.
Bran Biscuits
706 calories
| 1 cup of bran | 2 tbs. butter and lard mixed |
| ½ cup of flour | 1½ tsp. baking powder |
| ½ tsp. salt | ⅓ cup of milk |
Mix flour, salt, baking powder and shortening together. Add milk to make a soft dough. Mold into biscuits, and bake in a quick oven 10 to 12 minutes.
Bran Cookies
2187.5 calories
| ½ cup of sugar | 1 tsp. cinnamon |
| ½ cup of molasses | 1 tsp. ginger |
| ¼ cup of butter and lard mixed | ½ tsp. cloves |
| 1½ cups of bran | ½ tsp. nutmeg |
| 1 cup of flour | 2 eggs |
½ cup raisins or nuts may be added, due allowance being made for the additional fuel value.
Cream butter and sugar together, add molasses. Sift flour, salt and spices together. Add eggs (well beaten), to sugar mixture and stir in the remainder of ingredients. Drop from spoon on a well-greased pan, bake in moderate oven to a delicate brown.
(See Protein-free cookies, p. [340].)
Nutrient Enemas[46]
No. 1. Milk and Egg
| 6 oz. milk, 1 egg | ½ oz. normal saline solution |
| 1 tsp. pure peptone (this may be omitted) | 1 tube peptonizing powder dissolved in 1 tbs. water |
Mix thoroughly and peptonize at a temperature of 110° F. for 1 hour.
No. 2
| 8 oz. milk | 3 eggs | 3 grains table salt |
No. 3
| 8 oz. milk | 2 oz. glucose (grape sugar) |
No. 4. Singer’s Enema
| 125 gm. (about 4 oz.) milk | 1 or 2 egg yolks |
| 125 gm. (about 4 oz.) wine | Salt |
| 1 tsp. Witte’s peptone | |
No. 5. Boas’ Enema
| 250 c.c. (8 oz.) milk | 1 tbs. of red wine |
| 2 egg yolks | 1 tbs. “Kraftmehl” Health Flour |
| Small quantity of salt | |
No. 6
| 6 oz. bouillon | 1 egg yolk |
| 4 oz. red wine | 1 to 2 tsp. dry peptones |
No. 7. Milk and Starch Enema—Von Leube
| 250 c.c. (about 8 oz.) milk | 70 grains starch |
Malted Milk Enema
| Dissolve 1 oz. of malted milk in 8 oz. of hot water |
| 1 egg and ½ tsp. salt or ½ oz. saline solution |
Normal Saline Solution
| 1 dram sodium chloride (common salt) | 1 pt. (16 oz.) water, (boiled) |
Formulas Used in Diabetes[47]
* Bran Agar Wafers
Makes 30 wafers.
| 2½ quarts washed bran (dry) | 1½ tsp. salt |
| 36 gms. agar-agar | 2 saccharin tablets (½ gr.) |
| 600 c.c. of cold water | |
Mix agar-agar, saccharin, salt and water. Boil until dissolved. Pour over dry bran. Mix thoroughly and mold into muffin tins while hot. Bake in a slow oven about 20 minutes, or until wafer is dry and will whirl in the tin.
* Agar Jelly
| 1 tsp. or 7 gms. agar-agar | ½ gr. saccharin |
| 1 cup cold water | ¼ tsp. flavoring |
| 1 tsp. mild citric acid | Coloring—as desired |
Dissolve agar-agar in water. Add citric acid and saccharin. Put over flame and boil. Remove from fire—add flavoring and coloring. Put in cool place to harden. This jelly has no food value.
* Spinach and Egg Salad
| 3 gms. gelatin | 2 tbs. cold water, melt and swell over hot water. |
Add:
| 6 tbs. cold water | 50 gms. fresh cooked spinach |
| 2 tbs. vinegar | 1 hard cooked egg |
| Salt as desired | |
Surround mold with slices of hard cooked egg, placing the spinach in the center. Pour over this the gelatin mixture; allow to mold and serve on lettuce.
* Mayonnaise Dressing
| 2 egg yolks | 60 c.c. vinegar |
| 360 gms. of salad oil | 8 gms. salt and pepper |
Beat egg yolks. Gradually add oil until all has been used (beating the mixture constantly). Then add the remainder of the ingredients. Put in a covered jar and keep in a cool place.
The percentage composition of this dressing is
Fat—83%. Protein—0.9%
Cellu Bran Crackers
| ½ cupful cellu flour | ½ teaspoonful salt |
| 1 cupful dry, washed bran | 3 tablespoonfuls mineral oil |
| 1 tablespoonful India gum | ½ grain saccharin |
| 1 teaspoonful baking powder | Hot water |
Makes 12 crackers about 4 inches by 4 inches and ⅛ inch thick (resembling Graham crackers).
Mix all dry ingredients. Add mineral oil and saccharin dissolved in a small amount of water. Then add sufficient hot water to make a soft dough. Spread on a baking sheet or in flat baking pans and cut into twelve wafers. Bake in a slow oven until dry.
These crackers have practically no food value.
Soya Manna may be secured from Vitae Health Food Company, 364 Roy Street, Seattle, Washington.
Soya Manna muffins may be substituted for hepco cakes in any of the following recipes:
** Olmsted Brancakes
(Recipe 41)
| 3 cupfuls bran, washed | 50 grams lard or crisco, melted |
| 2 eggs | 180 grams water |
| 2 egg yolks | ½ teaspoonful baking powder |
| ¼ teaspoonful salt | |
Mix ingredients in order given and bake in a moderate oven. This recipe makes 18 muffins. Food value of 6 muffins, 1 gram carbohydrate, 5 grams protein, 23 grams fat.
** Soya Manna Muffins
(Recipe 42)
| 2 eggs | 20 grams butter |
| 60 grams cream—20% | ½ teaspoonful baking powder |
| 140 grams Soya Manna | 100 grams water |
Beat eggs, add cream and then flour, beating all the time. Add water and melted butter. Mold into 12 cakes and bake. Each cake contains 6 grams protein, 6 grams fat: approximately 75 calories.
** Noodle Soup
(Recipe 43)
| ½ pint broth—clear | 5 grams butter |
| 1 egg noodle | Few grains salt and pepper |
Beat eggs until stiff and bake in 5 grams of butter as an omelet; let cool, cut into strips as noodles. Heat broth and add noodles. If desired, add vegetables, cut in cubes, using such variety and quantity as give flavor to soup adding their food value to diet. Food value 6 grams protein, 10 grains fat.
** Chicken Supreme
(Recipe 44)
| 50 grams chicken weighed cooked | 50 grams milk |
| ½ egg | 25 grams celery |
| Few grains salt and pepper | |
Beat egg slightly, add chicken, cut in small pieces, milk salt and pepper. Put in mold, set in pan of hot water and bake in moderate oven until firm. Food value 4 grams carbohydrate, 18 grams protein, 13 grams fat.
** Salisbury Steak
(Recipe 45)
| 75 grams steak—fat, weighed uncooked | 25 grams onion, uncooked |
| Few grains salt and pepper | |
Grind the meat, add seasoning and make into firm balls. Sear in hot mineral oil, then cook at a lower temperature. Food value, 2 grams carbohydrate, 17 grams protein, 22 grams fat.
** Veal Bird
(Recipe 46)
| 75 grams meat | 25 grams chopped celery |
| 2 Olmsted brancakes, crumbed | Few grains salt and pepper |
| 100 grams skim milk | |
Have meat cut in one thin slice. Use the trimmings chopped fine in dressing of crumbs, celery and seasoning moistened with water. Spread dressing on meat, roll and tie or skewer with toothpicks. Put in casserole and bake in milk until done. Food value, 6 grams carbohydrate, 23 grams protein, 19 grams fat.
** Salmon Molded
(Recipe 47)
| 100 grams salmon | 2 tablespoonfuls vinegar |
| 1 egg yolk | Few grains salt |
| 5 grams butter | ½ teaspoonful gelatin |
| 50 grams skim milk | 1 tablespoonful cold water |
Remove the salmon from the can, weigh, separate in flakes. Add beaten yolks, melted butter, milk and vinegar and salt. Cook over boiling water, stirring constantly until mixture thickens. Soak gelatin, strain and add to salmon. Fill individual molds, chill, and serve with cucumber sauce. Food value, 3 grams carbohydrate, 26 grams protein, 23 grams fat.
** Cabbage Soufflé
(Recipe 48)
| 100 grams cabbage, cooked | 35 grams sour cream—16% |
| 15 grams lean meat, cooked, minced | 10 grams American cheese |
| 1 egg | Few grains salt and pepper |
Chop cabbage fine, add meat, cream, beaten egg, salt and pepper. Put into mould and sprinkle grated cheese over top. Bake in a moderate oven until firm and brown. Food value, 5 grams carbohydrate, 15 grams protein, 17 grams fat.
** Celery Ramekins
| 50 grams milk | 1 egg |
| ½ hepco cake | 5 grams butter |
| 25 grams celery | Few grains salt and pepper |
Heat milk; add crumbed hepco cake, grated celery and seasonings, let come to a boil, add butter, remove from fire; add beaten egg yolk. Fold into beaten white. Put in ramekin and bake 20 or 30 minutes in slow oven until well browned. Food value, 3 grams carbohydrate, 11 grams protein, 15 grams fat.
** Baked Onion
| 50 grams onion, uncooked | 15 grams whole milk |
| 10 grams ground meat, lean cooked | Few grains salt and pepper |
Parboil the onion, scrape out the inside, leaving only shell. Weigh shell and scrapings to 50 grams. Add meat and return to shell. Put into casserole, add milk and bake until tender. Food value, 4 grams carbohydrate, 4 grams protein, 2 grams fat.
** Squash Pie
(Recipe 92)
| 1 egg | ½ teaspoonful cinnamon |
| 150 grams squash cooked | ¼ teaspoonful nutmeg |
| 50 grams cream—16% | Few grains salt |
| ½ grain saccharin | |
Beat egg, add mashed squash, cream, spice, salt and saccharin dissolved in 1 teaspoonful of cold water. Bake until firm in center, using cellu flour recipe for pie crust. Food value, 12 grams carbohydrate, 10 grams protein, 14 grams fat.
** Spice Cookies
(Recipe 93)
| 2 eggs | 1 teaspoonful spices—cinnamon, cloves, nutmeg |
| ½ grain saccharin | 20 grams ground almonds |
| 10 grams cream—16% | |
Beat the yolks, add saccharin dissolved in cream, then spices and ground almonds. Add to the stiffly beaten whites. Drop from spoon on oiled pan and bake in hot oven. Food value, 4 grams carbohydrate, 16 grams protein, 25 grams fat.
Cream of Cauliflower
| ¼ cup cauliflower purée | ¼ tsp. onion juice (if desired) |
| ⅔ cup chicken or beef stock | 2 tbs. 40% cream |
| Salt and pepper | |
Add cauliflower to stock, and allow to come to a boil, season and add cream. Serve at once.
Tomato Bisque
| 1 cup creamed tomatoes | 3 cloves |
| ½ cup water | ½ tsp. salt |
| 1 sprig (1 tbs. chopped) parsley | ⅛ tsp. soda |
| 1½ oz. (3 tbs.) 40% cream | |
Cook tomatoes with cloves, parsley, and water for 20 minutes. Press through sieve and return to fire. Add soda; when effervescence ceases, add cream, and serve at once.
Spinach Soup
| 30 gm. cooked spinach | 15 c.c. 40% cream |
| 1 egg yolk | |
Cook spinach until tender and press through a sieve; add the broth; allow to cook about 5 minutes and add the well-beaten yolk and cream. Place the saucepan over hot water and cook 10 minutes. Season and serve at once.
Other Cream Soups, except Tomato Bisque, are made by the same recipe.
Vegetables
The nurse must be governed in the selection of the vegetables by the physician, using those from the 5% group until otherwise ordered. These must be boiled in three separate waters to further reduce their carbohydrate content.
Cream or butter is added to them when diet permits; in the beginning (after starvation) only salt or (in case the vegetable is given in form of a salad) a little lemon juice with a little salt and pepper added.
Grated onion, a small quantity of celery seed, or a tiny bit of chopped green pepper may be added for additional seasoning. When some fats are allowed, butter, olive oil, and cocoanut cream may be used; the latter is prepared as follows:
1 small cocoanut grated; this is washed in cold water slightly acidulated with vinegar to remove the sugar, then washed to remove the vinegar. Over the washed cocoanut pour 1 pint of boiling water; allow to stand until cold enough to squeeze through a cloth; press as much of the water out as possible. Pour the water into a shallow dish and allow to stand until the cream rises; skim off and serve with lemon juice on salad as a dressing.
Boiled Corned Beef With Cabbage and Other Vegetables[48]
“A portion containing 50-75 grams meat and 100 grams of each vegetable makes an excellent meal.”
Horseradish (sauce) is recommended by Joslin as a seasoning, and some pickles made from group of 5% vegetables and without sweetening.
Curry powder, tarragon, bay leaves, capers may likewise be used in moderation to vary the monotony of the diet.
Parsley Butter
| 5 gm. butter | 1 tsp. chopped parsley |
| Salt, pepper, and ½ tsp. lemon juice, if desired | |
Cream butter, add lemon juice, salt, and pepper. Stir in parsley. Serve on meat or fish.
Neufchâtel Cheese Salad
| ⅓ Neufchâtel cheese | 1 tbs. cream (40%) |
| ¼ green pepper | 1 tsp. lemon juice |
Season with salt and paprika and dress with cream dressing.
Cheese Salad
Mash cream cheese with fork; add tablespoonful chopped pecan nuts to ⅓ Neufchâtel cheese. Season with salt and pepper and dress with French dressing.
Tuna Fish Salad
| ½ cup tuna fish | ½ cup chopped celery |
Dress with French Dressing.
Egg Salad
Cook 1 egg hard. Cut into rings; arrange on lettuce leaf; dress with cream dressing.
Tomato Aspic
| 1 cup canned tomatoes | ½ cup water |
| ½ cup celery (hearts) | ¼ cup vinegar |
| 1 tsp. celery seed | 3-4 cloves |
| ½ small onion | ½ bay leaf |
| 2 tsp. granulated gelatin, soaked in tbs. water | |
Boil all ingredients (except gelatin and celery hearts) 20 minutes. Measure. Add hot water or tomato juice to make one cup; add gelatin; allow to cool; cut celery fine, place in mold; pour in the tomato aspic and allow to jelly in a cold place.