A Handbook of Invalid Cooking / For the Use of Nurses in Training, Nurses in Private Practice, and Others Who Care for the Sick

LITERATURE A List of Books

In preparing the preceding pages the following authorities have been consulted. Their works will be found useful for reference on subjects connected with the chemistry of food, bacteriology, nutrition, health, practical cooking, and allied topics.

"The Chemistry of Cookery." W. Mattieu Williams. 1885.

"Food Materials and their Adulterations." Ellen H. Richards. 1886.

"The Chemistry of Cooking and Cleaning." Ellen H. Richards. 1882.

Various Articles on Food in "The Century Magazine." W. O. Atwater. 1887–88.

"Elementary Manual of Chemistry." Eliot and Storer. Compiled by W. Ripley Nichols. 1880.

"A Manual of Practical Hygiene." Edmund A. Parkes. Edited by FranÇois de Chaumont. 1887.

"A Simple Treatise on Heat." W. Mattieu Williams. 1880.

"Food for the Invalid." J. Milner Fothergill. 1880.

"Food and Feeding." Sir Henry Thomson. 1880.

"The Boston Cook Book." D. A. Lincoln. 1884.

"New England Breakfast Breads." Lucia Gray Swett. 1890.

"Miss Parloa's New Cook Book." Maria Parloa. 1880.

"Diet for the Sick." Mary E. Henderson. 1885.

"Food in Health and Disease." I. Burney Yeo.

"Delicate Feasting." Theodore Child. 1890.

"The Story of the Bacteria." T. Mitchell Prudden. 1890.

"Dust and its Dangers." T. Mitchell Prudden. 1890.

"Bacteria and their Products." German Sims Woodhead. 1892.

"The Methods of Bacteriological Investigation." Ferdinand Heuppe, M. D. 1886.

"Microbes, Ferments, and Molds." E. L. Trouessart. 1886.

"Principles of Bacteriology." Alexander C. Abbott, M. D. 1892.

"The Human Body." H. Newell Martin. 1890.

"A Text-book of Human Physiology." Austin Flint, M. D., LL. D. 1888.

"Domestic Hygiene of the Child." Julius Uffelmann, M. D. (A Translation.) Edited by Mary Putnam Jacobi, M. D. 1891.

"A Treatise on the Diseases of Infancy and Childhood." J. Lewis Smith, M. D. 1886.

Article in the "Medical News" on "Diseases of Children Incident to Summer." Victor C. Vaughan. June 9, 1888.

"Practical, Sanitary, and Economic Cooking." Mary H. Abel. 1890. (The Lomb Prize Essay.)

"The Town Dweller." Dr. Fothergill.

"A Guide to Sanitary House Inspection." W. Paul Gerhard. 1890.

"Papers of the American Public Health Association." 1892.

"Foods." Edward Smith. 1883.

CHARTS

Charts of the composition of various foods may be made like the following, for use in a cooking school. They are valuable and convenient for reference.

CHEMICAL COMPOSITION OF AN EGG
Shell.
Carbonate of lime.
Yolk.
Nitrogenous matter	16.00%
Fat	30.70%
Salts	1.30%
Water	52.00%
White.
Nitrogenous matter	20.40%
Salts	1.60%
Water	78.00%
COMPOSITION OF COW'S MILK
Water	87.4%
Fat	4.0%
Sugar and soluble salts	5.0%
Nitrogenous matter and insoluble salts	3.6%
Dr. Miller.
COMPOSITION OF COCOA
Cocoa butter	48.00%
Nitrogenous matter, albumen, etc.	21.00%
Theobromine	4.00%
Starch and traces of sugar	11.00%
Cellulose	3.00%
Coloring matter and aromatic essences	Traces
Mineral matter	3.00%
Water	10.00%
Payen.
COMPOSITION OF BREAD
Nitrogenous matter	8.10%
Carbohydrates, starch, sugar, etc.	51.00%
Fatty matter	1.60%
Mineral matter	2.30%
Water	37.00%
Cellulose	0.00%
COMPOSITION OF POTATO
Water	75.00%
Starch	18.80%
Nitrogenous matter	2.00%
Sugar	3.00%
Fat	0.20%
Salts, principally potash	1.00%

APPARATUS

The following is a list of the necessary furniture, utensils, china, and miscellaneous articles for furnishing a cooking school:

CHINA FOR SERVING
3 Glass cream pitchers.	1 Oatmeal set.
6 Small china cream pitchers.	1 Cracker jar.
6 Coffee-cups and saucers.	6 Dinner plates.
6 Tea-cups and saucers.	6 Tea plates.
3 Cocoa-cups and saucers.	6 Individual bread plates.
2 Bouillon-cups and saucers.	6 Individual Butter plates.
3 Egg-cups.	6 Glass sauce dishes.
3 Egg-glasses.	6 Bone dishes.
6 Tall, slender glasses for milk-punch, egg-nog, etc.	1 Vinegar cruet.-nog, etc.
1 Small red goblet for serving beef-juice.	2 Individual salt-cellars.
6 Tumblers.	2 Individual pepper-bottles.
1 Spoon-holder.	3 Small oval platters.
3 Glass sugar bowls.	3 Medium-size oval platters.
2 Soup bowls.	3 Silver or planished tin covers, for platters or vegetable, dishes.
2 Salad bowls.	6 Silver knives.
2 Finger bowls.	6 Silver forks.
3 Small teapots.	6 Silver spoons.
1 Cocoa-pot.	1 Pair of silver sugar-tongs.
1 TÊte-À-tÊte set.	1 Champagne tap.
COMMON KITCHEN CHINA
3 Large pitchers.	6 Quart bowls.
3 Small pitchers.	6 Pint bowls.
6 Half-pint cups.	3 Large vegetable dishes.
6 Saucers.	3 Small vegetable dishes.
12 Custard cups.	3 Pudding dishes.
6 Individual scallop dishes.	1 Large jelly-mold.
3 Mixing bowls.	6 Small jelly-molds.
GRANITE-WARE
2 Six-quart covered kettles.	3 Stew-pans.
1 Six-pint double boiler.	6 Saucepans.
2 Three-pint double boilers.	2 Omelet-pans.
1 Quart double boiler.	2 Hand-basins.
1 Coffee-pot.

IRON AND TIN WARE
1 Tin tea-kettle.	3 Frying-pans.
6 Half-pint measure cups in thirds.	2 Iron baking-pans for bread.
6 Half-pint measure cups in fourths.	2 Sponge-cake pans.
2 Tin jelly-molds.	1 Iron gem pan.
1 Large-mouthed tunnel.	2 Muffin tins.
3 Small tunnels.	1 Chafing-dish.
1 Colander.	3 Lacquered trays.
1 Taper soup-strainer.	3 Small trays.
3 Coarse wire strainers.	12 Japanned boxes of different sizes, for flour, etc.
3 Fine wire strainers.	6 Tea-caddies.
2 Tea-strainers.	1 Biscuit-cutter.
1 Flour sieve.	4 Cutting-knives.
1 Dredging box.	3 Vegetable knives.
1 Egg-poacher.	1 Chopping-knife.
1 Grater.	1 Meat-cleaver.
1 Whip-churn.	6 Forks.
2 Dover egg-beaters.	1 Set of steel skewers.
1 Lemon-squeezer.	1 Corkscrew.
1 Meat-press.	1 Can-opener.
1 Potato-masher.	1 Ice-pick.
2 Large wire broilers.	1 Sugar-scoop.
2 Small wire broilers.	1 Basting-spoon.
1 Oyster-broiler.	6 Mixing-spoons.
1 Wire cake-rest.	12 Tablespoons.
2 Large tin pans.	12 Teaspoons.
WOODEN WARE
1 Coffee-mill.	1 Molding-board.
1 Ice-cream freezer.	1 Rolling-pin.
1 Salt-box.	2 Butter-spatters for butter-balls.
1 Spice-box.	2 Cake-spoons.
1 Dish-tub.	2 Salt-spoons.
1 Large oval chopping-tray.	2 Vegetable brushes.
2 Meat-boards.	2 Scrubbing brushes.
1 Bread-board.

LINEN
Table-cloths.	Mops.
Napkins.	Ice-bag.
Hand-towels.	Jelly-bags.
Tea-towels.	Cleaning-cloths.
Dish-cloths.
MISCELLANEOUS
1 Chemists' thermometer.	1 Quevenne's lactometer.
1 Oven thermometer.	1 Hamper for soiled linen.
1 Arnold sterilizer.	6 Quart Mason jars.
1 Feser's lactoscope.	6 Pint Mason jars.
FURNITURE
1 Cooking stove, with appurtenances.	1 Refrigerator.
1 Coal-hod.	1 China-closet.
1 Coal-shovel.	1 Open dresser.
1 Galvanized iron covered waste-pail.	6 Chairs.
1 Galvanized iron sink.	1 Broom.
2 Towel-racks.	1 Dust-pan.
2 Tables.	1 Dust-brush.

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