Mrs. Rorer's Diet for the Sick; Dietetic Treating of Diseases of the Body
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1 Mrs. Rorer's Diet for the Sick Dietetic Treating of Diseases of the Body, What to Eat and What to Avoid in each case, Menus and the Proper Selection and Preparation of Recipes, together with a Physicians' Ready Reference List. Author of The Philadelphia Cook Book, Mrs. Rorer's New Cook Book, and many other valuable works on Cookery. PHILADELPHIA ARNOLD AND COMPANY 420 SANSOM STREET Copyright 1914 by SARAH TYSON RORER All Rights Reserved Press of George H Buchanan Company, Philadelphia UNIVERSITY OF CALIFORNIA SANTA BARBARA CONTENTS PAGE FOREWORD 7 A WORD TO THE WISE , 9 A FEW GOLDEN RULES 15 PART ONE DISEASES ASTHMA 21 TUBERCULOSIS 25 PNEUMONIA 29 TONSILITIS 29 QUINZY 30 DISEASES OF THE HEART 30 SENILE HEART 32 ANGINA PECTORIS 34 ANEURISM 36 APOPLEXY 37 PERNICIOUS ANEMIA 39 ANEMIA (CHLOROSIS) 40 DISEASES OF THE STOMACH 45 DYSPEPSIA WITH FLATULENCY . 49 ATONIC DYSPEPSIA ............. 50 HUNGRY DYSPEPSIA ,. ., 51 NERVOUS DYSPEPSIA ........... 52 ACUTE GASTRITIS 54 CHRONIC GASTRITIS 55 ULCER OF THE STOMACH 57 INTESTINAL INDIGESTION 59 ACUTE INTESTINAL CATARRH . ., 61 CHRONIC INTESTINAL CATARRH , 62 ULCER OF THE DUODENUM 62 (3) 4 MRS. RORER'S DIET FOR THE SICK PAGE CHRONIC CONSTIPATION 63 APPENDICITIS 66 CHRONIC DIARRHOEA 68 ACUTE DYSENTERY 69 HEMORRHOIDS 71 PERITONITIS 72 OBESITY , 73 LEANNESS 77 GOUT 79 RHEUMATISM 81 CHRONIC RHEUMATISM 84 LIVER TROUBLES 85 CATARRHAL JAUNDICE 87 CIRRHOSIS 88 GALL STONES 88 SICK HEADACHE 90 DISEASES OF THE URINARY SYSTEM 91 URIC ACID DIATHESIS 92 ALBUMINURIA , 95 FUNCTIONAL ALBUMINURIA IN CHILDREN 96 CHRONIC BRIGHT'S DISEASE 97 ACUTE NEPHRITIS 99 NEPHRITIS 99 OXALURIA 101 CALCULI ,. 102 DIABETES 103 PREGNANCY 110 PUERPERAL 113 A FEW GOLDEN RULES FOR MOTHERS OF BOTTLE- FED BABIES 114 FEEDING OF INFANTS 116 To MODIFY MILK 117 PARTIAL MILK FEEDING 121 AFTER THE WEANING . 122 MRS. RORER'S DIET FOR THE SICK 5 PAGE DIET FOR OLDER CHILDREN 126 MARASMUS 132 MEASLES 133 CHOREA 133 DIPHTHERIA 134 MUMPS 135 WHOOPING COUGH 135 ENURESIS 136 DIET IN RELATION TO AGE 137 COMBINATIONS SUITED TO THE AGED 139 FEEDING IN FEVER 141 TYPHOID FEVER 142 CONVALESCING TYPHOID 144 DENGUE FEVER 145 MALARIAL FEVER 145 SCARLET FEVER 145 YELLOW FEVER 147 PURPURA H^EMORRHAGICA 147 SMALLPOX 148 SKIN DISEASES 149 URTICARIA OR NETTLE RASH 149 ACNE 150 ECZEMA 152 ECZEMA IN CHILDREN 153 ALCOHOLISM 154 THE INSANE 160 CANCER 161 EXOPHTHALMIC GOITER 163 LOCOMOTOR ATAXIA 164 EPILEPSY 165 ERYSIPELAS 166 INSO"MNIA 167 ADDISON'S DISEASE 168 DIET AFTER AN ANESTHETIC . 169 MRS. RORER'S DIET FOR THE SICK PART TWO RECIPES PAGE PROPRIETARY FOODS 173 MEASUREMENTS 178 DIGESTIBILITY OF FOODS 178 METHODS OF COOKERY 180 SOUPS 183 FISH 210 MEATS 215 POULTRY AND GAME 228 SAUCES 236 CONDIMENTS 240 MILK 241 PEPTONIZED MILK 259 EGGS 274 VEGETABLES 282 SALADS 339 BREAD MAKING 342 CEREAL FOODS 355 FRUITS 361 NUTS 411 GELATIN JELLIES 423 VEGETABLE GELATIN JELLIES 431 DESSERTS 434 PUDDING SAUCES 439 ICE CREAM 441 BEVERAGES AND WATER GRUELS. 443 PART THREE PHYSICIANS' READY REFERENCE LIST FOREWORD This book has been written especially for the sick. The foods here recommended for special diseases are not suited to the well. A person in perfect health must simply repair the tissues of the body with proper foods, every twenty- four hours; but when ill, the first object is to regain health, with a special diet suited to the disease. Simple, easily digested foods recommended for the sick are not necessarily good for even children or invalids; in fact, foods for the well and foods for the sick are not interchangeable. My sole desire in writing this book has been to assist those persons who must care for their sick at home, and the doctor and the nurse, without trespassing on the domain of either. In disease each case requires special attention, and the knowledge that comes from observation cannot be. sup- planted by any dictated rules. Book directions are valueless unless modified by common sense. I have purposely avoided the caloric plan of feeding, as I find many physicians who object to this theoretical and mathematical method of feeding, especially in diseases of the stomach and intestines. As an assistance to my thirty years' experience in feeding the sick, I have read most of the recent works on diet, and have added any new ideas that have been well tried out. The lists of foods given for each disease may be depended upon for ordinary cases, but each case must be watched carefully and the food changed if it does not agree. The value of a thorough acquaintance with the facts and the requirements of each individual disease cannot be too highly estimated. (7) 8 MRS. RORER'S DIET FOR THE SICK Bartholow says : "The food supplied to the organism may be so managed as to secure very definite therapeutical results, and by employment of a special and restricted method of feeding, cures may be effected not attainable by medicinal treatment." A WORD TO THE WISE As food is the most important of our wants, it is wise to say a word about diet in health before we discuss diet in disease. "An ounce of prevention is worth a pound of cure." Food requirements vary with the occupation, climate and method of life, but a general outline may be followed by all healthy, right living persons. Do not place too much dependence on individual opin- ions. Startling announcements are every now and then made that some one form of food has produced a wonderful cure, or has made persons very ill. These statements are, as a rule, exaggerated, and many of them are advertise- ments for patented foods. Do not go off on a tangent and follow every new line of diet that is recommended. Stop, look, and listen, before you cross the road of the faddist. A correct diet must contain all the nutritive elements of the body in proper proportions protein, carbohydrates, fats, minerals, water and air. Study the chemical elements of the body, and the natural foods that will best feed these elements. Do not think too much about your food, and never talk of it at table. Keep your mind free from fear, and do not imagine that you have indigestion simply because you feel uncom- fortable after eating; you probably have eaten too much. It is not the amount of food one eats that builds the body, but it is that which is digested and assimilated. Cease eating before you have a sensation of fullness; distention of the stomach frequently makes digestion lax, and over- taxes the heart and excretory organs. One must enjoy food in order to have it do its best work; one's table must be in harmony with one's self. Eat just enough, but not an ounce too much. "Keep the patient well nourished" has taken many a person out of (9) 10 MRS. RORER'S DIET FOR THE SICK the world who might have lived comfortably for many years on a slim diet or a partial fast during an illness. A loss of appetite is Nature's way of saying: "fast." Give thought to your food in selection, cooking and combina- tions. Variety is necessary to keep up the appetite and produce health. Do not live, for instance, every day in the year, on roasted meat and mashed potatoes. If your neighborhood does not give full markets, change the accessible foods by different methods of cooking. For instance, beef may be broiled, roasted, baked, stewed, rolled, spiced, chopped and made into twenty different dishes, and still it is all beef. Do not eat unhealthful combinations. Flour, fruit and butter are excellent foods in their places, but when made into complicated puddings or pies, are difficult of digestion. Time, money and health have been wasted. cater to habits are blots char- Do not ; they upon your acter; get rid of them as soon as possible. If your father and mother had them, so much the greater need for you to struggle against them, that the next generation may start life without a handicap. Do not make excuses. Nature knows nothing of 'cir- cumstances. Her laws are harmonious, and if they are broken, you must pay the penalty. She never forgets, nor does she forgive bodily abuses. Knowledge is one thing, but the intelligence that puts knowledge into practice is quite another thing. Be intelligent. Do not eat when tired. Masticate thoroughly every mouthful of food, solid or liquid. Masticate all hard foods until they are soft; do not soften them with liquids. If your digestion is already impaired, bring it back to its natural condition by selecting proper food, with not too great a variety at one meal. Good results are obtained from eating meat at one meal, and starches at another. MRS. RORER'S DIET FOR THE SICK 11 all fried foods is a of Avoid ; the frying pan remnant barbarism. Life and vigor do not depend on the amount of meat one eats. It is far easier to keep well than to allow one's self to run down, become ill, and then try by a curative diet and drugs to get back to the right road. The dietary of the so-called civilized people of the world, has come largely from the teachings of convenience and instinct. Primitive man must have thought little about the question of dietetics. He probably knew nothing of food values, and like the Eskimo ate and drank that which was accessible, and consumed enough to keep up activity and health. Can any student of dietetics truly say that we, in this twentieth century of learning, with all our experiments and knowledge, have thought out or taught a better method? Even among the learned, the palate is still the guide, and "I like" or "I do not like" plays the most important part in the daily bills of fare.