SEMI-SOLID FOODS.
The following lists of foods are given for ready reference.[15]
Jellies.
(a) Meat Jellies and gelatin; veal, beef, chicken, mutton.
(b) Starch Jellies, flavored with fruit; cornstarch, arrowroot, sago, tapioca.
(c) Fruit jellies and gelatin.
Custards.
(a) Junkets, milk or milk and egg (rennet curdled), flavored with nutmeg, etc.
(b) Egg, milk custard, boiled or baked.
(c) Corn starch, tapioca, boiled custard.
(d) Frozen custard (New York Ice cream.)
Gruels. (Farinaceous)
(a) Milk gruels.
(b) Water gruels.
Toasts.
(a) Cream toast.
(b) Milk toast.
(c) Water toast.
Creams.
(a) Plain.
(b) Whipped.
(c) Ice cream.
Oils.
(a) Plain olive, cotton seed, or nut.
(b) Butter.
(c) Emulsion, as mayonnaise.
(d) Cod liver oil, plain or emulsified.