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

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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.

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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

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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.

Do not cater to habits ; they are blots upon your char-
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

Avoid all fried foods ; the frying pan is a remnant of
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. The animal
of our existence is still prominent, and what we call natural
instinct or natural tastes have been largely influenced by
our parents and conditions of life.

Modern dietitians argue that a diet composed largely
of lean meats is best for the business man, and a vege-
table diet is best suited to the outdoor laborer. Examina-
tions, however, prove that the average United States busi-
ness man breaks down between the ages of forty and fifty,
with diseases that come from an over-nitrogenous diet. If
the organs of the body are made to do the work in forty
years instead of in eighty, as planned by Nature, a man
at forty is eighty years old. We have been told over and
over again that "man is as old as his arteries, digestive
and excretory organs." A man is what he eats, and the
diet he selects is the measure of his intelligence.

We have been teaching diet, cookery and methods of
serving in all our public schools for thirty years. Have you
noticed any great change in the family tables of the masses?

12 MRS. RORER'S DIET FOR THE SICK

Have the fried pork and fried potatoes been replaced by
carefully selected and broiled meats? Have the fruits been
served in perfection, or are they still stewed with sugar
for hours? Are the dining-rooms artistic and restful, or are
they still semi-barbaric? I see but little change, and I do
not believe that we can reach our highest attainments with-
out being artistic and learned in all branches that pertain
to life and living.

A very young child can easily be taught the needs of
the body and how to select a general diet. One need not
necessarily weigh or measure every mouthful of food nor
give hours to the thought and preparation of a meal at the
expense of every other thing in life.

Serve every meal, three times a day, three hundred and
sixty-five days a year, in a simple, artistic fashion. Sit
down, eat slowly and comfortably, and enjoy it. Eat to
live. Health is always worth while.

A little reading and a few weeks' good study will
enable any housewife to create from the materials at hand,
acceptable bills of fare. She must first learn combinations
that go to form a balanced ration. She may have fat pork
and beans, lean beef and potatoes, desserts made from
starchy foods and fruits, but not eggs and milk, after a meat
dinner. Bread and butter, not bread and molasses. Meat,
potatoes and cauliflower or cabbage, npt meat, potatoes and
rice. One starchy food, one green vegetable, one nitroge-
nous dish. A puree of lentils, with baked potato and
tomato salad, with bread and butter, form a complete
meal. Beef or mutton, 'following puree of lentils, upsets
the balance and gives too much nitrogenous food.

Use plenty of pure -cold water; take it at the end of
the meal, and drink it freely between meals. Do not wash
your foods down with slops tea and coffee saturated with
sugar and milk.

If you have aches and pains, stop and think what
natural law you have violated. When you discover the

MRS. RORER'S DIET FOR THE SICK 13

error, avoid it at another time, for simple errors, repeated
frequently, produce incurable diseases.

The Bath Bathe every day in cold or tepid water, and
rub thoroughly! to keep the skin active. Live and sleep in
the open air. I have frequently noticed that persons who
are afraid of air are unhygienic and uncleanly in other
respects.

Appetite The true natural appetite is a calling of the
tissues of the body for sustenance, not the gnawing of an
ill-fed stomach. When one is constantly overfed, naturally
the appetite flags. A fast of three or four days, drinking
plenty of water, will bring about satisfactory results.

Do not tempt the appetite when it flags ; give it a rest.

Do not resort to tonics or stimulants, for in nine out
of ten cases, the pricking up of a flagging appetite is
dangerous. Natural conditions are cast aside ; tonics,
stimulants and appetizing foods are temptations. Appe-
tites thus created are. unnatural; you overtax your digestion
and are now really sick not because you ought to be,
but because you have not listened to Nature's warning.

Light breakfasts are always desirable ; they prevent
the appetite from flagging. A cup of black coffee, early in
the morning, with no food until twelve o'clock, is an excel-
lent cure. The "torpid liver" becomes active, and the ever-
present headache disappears. Cut off all sweets at the end
of meals. Do not drink tea and coffee, except the one cup
early in the morning. Do not eat until food tastes good.
One can take the "appetite cure," as well as the "tubercu-
losis cure," within the four walls of his own home, if
he will only obey Nature's calling. Use the money spent
for traveling, on food and conveniences, and cures will
come easily. There never was a more foolish fashion than
trying to get well traveling from pillar to post. Stay in
comforta'ble quarters, build your own outdoor sleeping
rooms, and later you may take a journey for pleasure, not
for health.

14 MRS. RORER'S DIET FOR THE SICK

Avoid pies, cakes, preserves, dishes of rich meats,
highly-seasoned sauces and soups. A half pint of hot,
scalded, not boiled, milk, sipped before going to bed, will
relieve hunger and induce sleep.

As a rule, foods that are pleasant to the palate, and
do not give discomfort, are not injurious. This does not
mean that the nurse or caretaker must listen to the notions
of the sick: Even in health, habit and early training decide
the appetite. The mother likes and dislikes things, and
in bringing up her children she teaches them her own short-
comings.

Sightly foods, with pleasant odors, nicely served, fre-
quently induce a patient to eat, but as a rule, the sick will
never overeat unless they are mentally deranged. Com-
plete satisfaction of the appetite comes from the stomach,
not from the palate. Palate appetites frequently create
disturbances which complicate after feedings. The sick,
more than the well, take note of results, and when once
overfed they mark the discomfort and remember it, and
frequently refuse even plain foods that heretofore were
acceptable.

Monotony will destroy even a good appetite. When
only one or two articles are admissible, change the flavor
by some simple method. Seek new ways of serving; use
new flowers for decorations; change the china in the
service. Even a new doily, or a new tray, will attract
attention.

Appetite is a useful, but not an infallible guide to a
correct diet.

A FEW GOLDEN RULES
FOR THOSE WHO FEED THE SICK

First of all, I should like to impress on the minds of
the attendants that constant nourishment does not always
bring about good conditions or cures.

When the appetite flags, stop feeding.

Study the case carefully, and give the food indicated by
the disease.

If the trouble is acute, give the parts of the body most
affected by the disease, rest.

If the trouble is chronic, give the parts most affected
by the disease, moderately good exercise.

If a person has tuberculosis, for instance, give a goodly
quantity of fats and oils, eggs and milk, rich in those ele-
ments which will give the lungs good healthful exercise.

Pneumonia, an acute trouble, will recover more quickly
on skimmed milk, beef tea and foods deficient in fat.

Acute indigestion can be corrected quickly by a fast
of two or three days.

Chronic indigestion calls for foods that require a slight
effort on the part of the digestive tract to excite the neces-
sary digestive fluids.

A diet for the sick is not a normal diet, and is abso-
lutely unsuited to those in health.

If the person is very ill, give liquid foods through a
glass tube or a straw. This will excite a flow of the secre-
tions of the mouth and aid digestion.

Forget the isolated facts that you have stored up from
everyday sayings, and apply common sense to each patient,
for each is a law unto himself. Do not give four hundred
calories of food, for instance, if only two hundred can be
digested. Rigid rules usually have exceptions.

Never overfeed the sick; it ruins digestion and
hinders cure.

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16 MRS. RORER'S DIET FOR THE SICK

Arrange all foods in an attractive and dainty manner;
see that the silver is bright, the china clean, that grease is
not floating on the top of soups. A cup of unskimmed beef
tea will frequently upset the patient and destroy a liking
for all soups.

Do not overload a dish; it robs a delicate patient of
his appetite.

See that all foods are well cooked, well blended and
nicely garnished.

Do not speak of the quality of food, nor its character,
nor what you like, before the patient. Avoid conversations
about food, especially while the patient is eating.

While nursing is not the province of this book, I should
like to say to the nurse: do not dwell on unpleasant con-
ditions while the patient is eating. A patient disturbed in
mind cannot get the best results from food. Any excite-
ment preceding or during the feeding hour will produce
unfavorable conditions, even if the food is correct.

Do not think that every ounce of meat your patient
eats is an ounce of nourishment or strength, for this is a
great mistake.

Milk is the most important of all foods for the sick;
eggs, perhaps, come next, and in some cases fruit juices
are of first value.

Do not cram your patient. If the digestive organs are
over worked, the heart will be affected and the patient
generally worse : sick people, as a rule, require rest, not
labor.

"Keep up the nourishment" has killed many a person.
"Keep the patient alive on a rational and limited diet" is
a much wiser saying.

Do not rely on the patient's judgment. There are
thousands of misfit palates in the world.

Do not dish foods before the patient; bring the tray
complete. If foods must be cooked in the kitchen and
brought directly to the sick room, the nurse must have
them placed out of sight of the patient until she can .over-

MRS. RORER'S DIET FOR THE SICK 17

look and rearrange the tray. A dish of oatmeal porridge,
with a little spilled on the outside, will frequently produce
nausea.

The sick are supersensitive ; every dish, no matter how
simple, must be perfectly prepared and well served.

Remove immediately from the sick room every particle
of left-over food; do not reheat or serve it again. Do not
repeat a dish in less than two days, if possible, unless the
patient is on a milk diet. A mistake of this kind will fre-
quently rob the patient of appetite and complicate feeding.
Serve hot foods comfortably hot, on hot dishes, and cold
foods comfortably cold on cold plates.

If flowers are used for tray decorations, see that they
have an agreeable, mild odor; heavy odors frequently
destroy the appetite. Violets, roses and pansies are to be
preferred.

PART I

DISEASES

ASTHMA

This disease usually overtakes those who overeat or
eat hurriedly, and those who "nibble" between meals. The
asthmatic patient, as a rule, is not particular as to the
character of his food, if the quantity pleases his eye. The
stomach is forever at work, the digestive powers are worn
out, unnatural fermentations are developed, and the poisons
formed are taken up by the circulation. The victim be-
comes exceedingly sensitive to changes in the weather,
takes cold easily, and is always looking for drafts.

The great difficulty in the treatment of asthma is that
the disease travels slowly, and is frequently in the chronic
stage before medical advice is sought. The disease may
be cured permanently if medical advice is aided by a cor-
rect and restricted diet.

Asthmatic patients must never dissipate; they must
not overeat. Flatulency and indigestion are the forerun-
ners of severe attacks, and even after a cure has been
brought about, such persons can never again eat and drink
with impunity. Each attack becomes more difficult to cure.

Air and water are necessary accompaniments to good
diet. Keep the pores of the skin open ; live in the open
air both day and night.

All foods must be cooked without fat. If the patient
has been accustomed to taking coffee, drink a small cup
early in the morning before the general breakfast. Green
vegetables must be crisp, carefully washed and cooked in
salted water, or served raw with olive oil and a few drops
of vinegar. All foods must be thoroughly masticated.

Divide the meals into convenient hours, five a day if
necessary, three preferable. Use all starchy foods spar-
ingly.

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MRS. RORER'S DIET FOR THE SICK

MAY EAT

Clear soups

Lean beef

Mutton

Poultry

Venison

Sweetbreads

Tripe

Broiled white-fleshed fish

A little lettuce

Tender celery

Stewed cucumbers

Squash

Cress

Jerusalem artichokes

Globe artichokes

Spinach

Almonds

Brazilian nuts

Prunes

An occasional baked apple

Oranges

Grape fruit

Fats

Fried foods

Sweets

Pies

Cakes

Puddings

Starchy desserts

Mashed potatoes

Gravies

Highly-seasoned soups

Cheese

Plums

Strawberries

Currant juice and raspberries

Blackberries

A little apple butter

An occasional baked potato at

noon
Eggs

Rice pudding, unsweetened
Shredded wheat

Whole wheat bread, twice baked
Gluten bread
Gluten biscuit

Coffee, early in the morning
A cup of weak tea in the middle

of the afternoon
Milk and milk preparations
Buttermilk
Bonnyclabber
Koumys, Matzoons
Orange marmalade

AVOID

Cabbage
All cereals

Breads, except twice baked
Whole wheat bread
Underground vegetables, as tur-
nips, carrots, asparagus, salsify
Pork
Veal

Warmed-over meats
Acids, as pickles

MENUS

The following menus are arranged to show combina-
tions of food, and how great a variety can be selected from
a restricted diet.

After an acute attack, give the patient only milk and
milk preparations.

Breakfast, seven o'clock. Two broiled chops. Peeled
sliced tomato, plain.

MRS. RORER'S DIET FOR THE SICK 23

Ten o'clock. A half pint of either buttermilk or sweet
milk, koumys or matzoon, taken slowly.

Twelve-thirty o'clock. Rare roasted beef, spinach,
lettuce salad with French dressing, almond wafer.

Supper, six p. m. Three good-sized pieces of zweiback
with a half pint of hot milk, over which grate the yolks of
two eggs that have been cooked thirty minutes.

Plain apollinaris or vichy water may be taken between
meals.

Breakfast, seven o'clock Broiled white fish. A slice
of toasted gluten bread.

Dinner, twelve-thirty. A bowl of clear .soup. Boiled
mutton, mint sauce without sugar, made simply by pound-
ing the mint in a little vinegar. Plain boiled cauliflower.
Sliced tomato with a little French dressing. Almond wafer.

Supper, six p. m. Half of a broiled chicken with two
whole wheat crackers which must be thoroughly masti-
cated.

Breakfast. Baked apple. Two soft-boiled eggs. Two
whole wheat crackers.

Dinner. Clam broth. Roasted chicken. Two table-
spoonfuls of boiled rice. Two tablespoonfuls of carefully-
cooked spinach. An almond wafer, and an after-dinner cup
of black coffee.

Supper. Toasted whole wheat crackers spread lightly
with two teaspoonfuls of peanut butter, masticated thor-
oughly.

Just before retiring, sip slowly a half pint of hot milk.

Breakfast. Chopped meat, quickly broiled over a clear
fire. Four tablespoonfuls of thoroughly cooked gluten,
with a little milk poured over; it may be eaten with the
beef.

Dinner. A bowl of clear soup. A juicy broiled steak,
with a baked tomato. A little finely chopped celery, with
French dressing. Two almond wafers or toasted pilot
bread.

24 MRS. RORER'S DIET FOR THE SICK

Supper. A pint of carefully-baked custard without
sugar. A Roman meal cracker may be masticated and eaten
with the custard.

Breakfast. Broiled sweetbreads. A cup of clear coffee.

Dinner. Clear chicken soup. The breast of a carefully-
boiled chicken. Young tender peas pressed through a sieve.
A little lettuce salad with French dressing. Two almond
wafers. A mellow peach, or a baked apple, or a dish of
stewed prunes may form the dessert.

Supper. A pint of carefully-made rice pudding.

Breakfast. Broiled mushrooms served on a slice of
very hard-toasted bread, masticated thoroughly.

Dinner. Clear soup. Roasted mutton, carefully-cooked
cauliflower or Brussels sprouts, two baked onions and a
small cup custard without sugar.

Supper. Either a pint of buttermilk sipped slowly, or
a pint of junket eaten with two almond wafers.

MRS. RORER'S DI^T FOR THE SICK 25

TUBERCULOSIS

Doctor Osier tells us that the cure of tuberculosis is
largely a question of nutrition ; if one can make the patient
grow fat, the local disease may be left to care for itself.
As eggs, cream and milk are easily digested, and are rich
in fatty matter, we at once turn to these as the all-important
foods. It was only a few years ago that tuberculosis
patients were sent to the country, where they might drink
the milk warm from the cow. There seems to be more
virtue and more health-giving qualities in milk with the
natural warmth than in milk artificially heated.

The cure of tuberculosis depends upon pure air, both
day and night, and correct nutrition. The disease calls
for easily-digested fatty matter cream, butter, olive oil,
marrow, the yolks of eggs. I am speaking now of pulmon-
ary tuberculosis. From the first the patient must be im-
pressed that if a cure is to be effected, the given rules must
be carefully followed, otherwise the race is not worth the
running.

The amount of food and the hours of feeding must be
regulated by the condition of the patient. The writer can-
not establish rules, as each patient is a law unto himself. Be
careful, however, not to overeat. On the other hand the ap-
petite must be kept up by a pleasing, well-served variety of
food.

I fully believe that almost any tuberculosis patient,
not too far gone, can be cured at home, providing he
will follow directions, better than at the average, poorly-
managed sanitarium. In many sanitariums too much de-
pendence is placed on climate and air and too little on
correct diet. Stay at home, build an outdoor sleeping room,
wear warm clothing, not necessarily wool linen is prefer-
able. Take milk and eggs in large quantities between meals.

To keep up the appetite change the method of serving
both the eggs and milk. At one time separate the egg, beat
the yolk, add the white and a little powdered sugar; later

26 MRS. RORER'S DIET FOR THE SICK

drink a glass of milk. At another time, take eggnog; or
shake the whites of eggs with milk, and use the yolks,
hard boiled, grated over toast as a supper dish. Do not
give too much meat ; it is not as nutritious as eggs
and milk, and nourishment is of cardinal importance.
Give nut dishes, Brazilian nut butter, cocoanut cream and
egg occasionally, in the place of cow's milk. Use now and
then for an afternoon luncheon a cup of well-made chocolate,
with whipped cream, in place of egg and milk.

At regular meals give puree of beans, lentils or old
peas, made with good stock, and thinned with milk or
cream; or cream soups, well-roasted beef and mutton,
boiled rice or potato, and hard bread that will require mas-
tication, breakfast bacon, with eggs, and fruits.

It is necessary for dispensary nurses, who visit the
patients at their homes, to select the most suitable from
foods that are accessible and within their price limit. If
eggs and cream are expensive, substitute bacon, meat stews,
hominy, lentils, peanut and bean soup, cornmeal mush, oat-
meal, milk and suet puddings, and the cheaper fruits,
stewed prunes and baked bananas.

Arrange the meals for ordinary patients as follows:
Early in the morning give a cup of hot milk, flavored with
strong coffee, no sugar. The patient may rest a half hour,
then bathe, then rest again for half an hour, and breakfast.
Give orange juice or other fruit, and a well-cooked cereal
with cream, or two shirred eggs with two slices of broiled
bacon and a half ounce of butter on a bit of toast. For
variety, if the patient is a meat eater, give a couple of
broiled chops, or a meat cake, or fish, in the place of eggs.

If breakfast is taken at eight o'clock, at eleven
give a glass of milk and egg shaken thoroughly together.
At twelve-thirty or one (be careful not to crowd the
patient) give puree of lentils, and a slice of zweiback, with
a half ounce of butter; or broiled meat and a baked potato,
with cream or butter ; or meat and boiled rice, or carefully-
boiled hominy grits, or mush bread, with a half ounce of

MRS. RORER'S DIET FOR THE SICK 27

butter; followed by a "heart" of lettuce with olive oil
and a drop of lemon juice. In the middle of the afternoon,
give either a bowl of junket, or koumys, or leban, butter-
milk or zoolak, without other food; or eggs and milk. At
six o'clock, a bowl of cream soup, with zweiback, well but-
tered ; a little piece of steak or chop ; a small dish of care-
fully-cooked macaroni with cream sauce ; a toasted cracker,
well buttered, and a bit of cheese. At bedtime, a glass of
modified milk, with a double quantity of cream, or plain
milk.

If for any reason the patient should have an attack of
indigestion, stop all vegetable foods at once and substitute
modified milk, albumin and milk, chopped meat cakes, and
whole wheat bread only. Large quantities of foods are
called for, but if the digestion is upset the whole scheme
fails. Avoid too great a variety at a meal.

Do not give preparations to aid digestion; they fre-
quently upset the stomach and cause a "set back." All
drugs should be avoided, except those ordered by the physi-
cian. Do not give cod liver oil unless ordered. Depend
for your fatty foods on cocoanut cream, milk and eggs,
olive oil, nut soups, nut milks, especially those made from
black walnuts and Brazilian nuts.

The nurse who has charge of tuberculosis patients
should study carefully the character and idiosyncrasies of
each patient. Recovery usually follows an increase of
weight; if the patient loses weight, the road to recovery is
difficult. Constipation should not be allowed ; foods that
do not agree should not be repeated. If egg and milk
disagree, give milk and barley water, or milk with cocoa-
nut cream. If the taste of milk is disagreeable, change
its flavor by adding articles recommended under the head-
ing of "Milk and Milk Preparations," in the Second Part of
this book.

The care of the mouth is of great importance. Wash
a half pound of water cress carefully, pick the leaves from
the stems, chop them fine, and rub them to a pulp ; stir

MRS. RORER S DIET FOR THE SICK

them into a pint of water, add two teaspoonfuls of salt, strain,
bottle and cork. Use this as a mouth wash once or twice a day.
It must be made fresh once a week. If cress is not obtain-
able, Listerine, Glycothymoline, or salt and water are rec-
ommended.

The following list may offer suggestions to the care-
taker :

MAY EAT

Eggs, raw, in milk

Egg flip

Eggnog

Beaten white of egg on orange

juice, on grape juice or fresh

apple juice
Hard-boiled yolk of egg on cream

toast
Hard-boiled egg grated over

creamed chicken
Ceylon chicken
Plain milk

Milk and barley water
Milk and rice water
Junket cream
Koumys
Leban
Matzoon
Zoolak

Meiggs' Food
Eskay's Food
Whole wheat bread
Graham bread
Toasted pilot bread
Crisp rolls
Baked potato
Broiled steak
Panned steak

Hamburg steak

Smothered meat

Broiled chops

Roasted lamb or mutton

Roasted beef

Sweetbreads

Tripe

Broiled chicken

Creamed chicken

Chicken timbale

Boiled rice

Carefully-boiled hominy

Fresh peas pressed through a

sieve

Lima beans with cocoanut sauce
Lettuce heart with cocoanut cream
Olive oil

Carefully-cooked spinach
Cocoa
Chocolate
Alkathrepta
Racahout
Puree of dried peas, beans and

lentils
A few ground oily nuts (not with

meals)
Fresh ripe fruits

AVOID

All bulk foods

Coarse vegetables

Pork ; veal ; duck ; goose

All acid foods sorrel, rhubarb,

lemons, limes, pickles
Pears

Bananas, unless well cooked

Strong tea

Pastry ; sweets in general

All fried foods

Hot breads ; white bread

MRS. RORER'S DIET FOR THE SICK 29

PNEUMONIA

Pneumonia, an inflammatory disease of the lungs,
calls for light stomach-digested foods quite free from fat.

The fever and weak heart action that are always pres-
ent must also be taken into account. Give skimmed milk
shaken with whites of eggs, or plain milk containing not
over three per cent, of fat.

Continue this, if it agrees, during the acute stage of
the disease. Then add, at alternate feedings, beef juice,
nutritive beef tea, almond milk, strained, once a day. The
white of egg shaken with skimmed milk, if it is well borne,
should be continued four times a day until the physician
orders a change.

Give no solid foods of any kind and be careful not to
over feed, as the heart action, already very weak, must not
be overtaxed.

During Convalescence Add

Milk foods such as Beef panada

Zoolak Bouillon

Koumys Veal broth, strained

Matzoon Scraped beef cake

Sour buttermilk A little milk toast

Eggs, raw, with milk Zweiback
Egg, coddled

TONSILITIS

In the acute stages of this disease, give egg flip, junket,
koumys, matzoon, sweetened cream frozen slightly, or choc-
olate or coffee ice cream, about four ounces at a feeding.
Lemon and orange gelose. Plain frozen cream may be
given twice a day. When convalescence begins, give egg-
nog, laibose, panada, bouillon, beef juice, fruit juices, frozen
cream, milk with dry albumin, junket, zoolak, buttermilk.
Later scraped meat cake, ground mutton cake with almond
meal, gluten mush, aleuronat with cream, raw egg and
sherry.

30 MRS. RORER'S DIET FOR THE SICK

QUINZY

Dietetic treatment is the same as for tonsilitis. If the
patient is anaemic give in the very beginning four raw eggs
and a quart of milk a day, and four ounces of frozen cream
twice a day.

DISEASES OF THE HEART

There are certain general rules that may be followed
to a great extent in all cases of cardiac trouble, no matter
whether the defects are partly counterbalanced or not. It
is now recognized by all dietitians that the prolific source
of heart troubles is an irregular mode of life, an unbalanced
dietary or foods badly cooked.

The road to relief is by a straight and narrow diet.
Foods must be well selected, simply cooked and easily
digested; and a sufficiently long time allowed after each
meal to digest it thoroughly. Eating between meals must
be strictly prohibited. Even a glass of water taken long
after the meal but before digestion is completed may give
rise to flatulency and produce a paroxysm. All indigestible
foods, coarse vegetables, dense raw fruits, such meats as
pork, veal, lobsters, clams, pink-fleshed fish, coarse breads,
badly-cooked cereals, effervescing drinks, strong tea, coffee
and chocolate, must be avoided. The stomach must never
be overloaded or palpitation will occur.

In each case the digestive capacity of the patient must
be carefully studied, and each meal must be just enough,
not an ounce over. Any residue of undigested food remain-
ing in the stomach and intestines will set up unnatural
fermentations and again cause flatulency and a paroxysm.

Palpitation When this occurs stop all solid foods at
once. The meals have been too heavy, or the patient has
eaten too much. Give milk, or milk and barley water,
koumys or matzoon, every two hours, for several days.
Then add an egg, and go gradually on to the usual spare

MRS. RORER'S DIET FOR THE SICK 31

diet. Persons who have "heart trouble" must never eat
eggs, milk and meat at the same meal, acid fruit with
bread or cereals, drink coffee or tea at meals, nor should
they take soup at the beginning of a meal. All rich sauces,
salads, cooked fats, sweet dishes and over-starchy dishes
must be avoided. A baked potato mashed with cream, and
a little well-cooked dry rice are allowable two or three
times a week.

If Edema Occurs Give for several days predigested
foods, milk, hot peptonized milk, peptonized milk gruels,
peptonized beef and oysters, or such easily-digested foods
as plain junket or egg junket, koumys, matzoon or leban.

Constipation This complication is usually the fore-
most among the symptoms of heart trouble, and follows
gastric disturbances. For relief add a tablespoonful of milk
sugar to a glass of plain milk, or give the juice of two
oranges, or a small cup of cafe au lait, following a glass of
water, early in the morning, or a saucer of Roman meal
mush with cream. Do not give purgatives unless ordered
by a physician.

32 MRS. RORER'S DIET FOR THE SICK

SENILE HEART

Most patients with this disease are thin and rather
lighter in weight than is their usual habit.

Avoid soups at the beginning of meals. If cream
soups with bread agree they should form the meal, and
no other food should follow. From five to six hours
should be allowed between meals. The heavy meal should
be taken in the middle of the day. A cup of chocolate
or Meiggs' food, or any of the sour milk preparations,
with a bit of bread, make an exceedingly nice supper. All
indigestible or coarse foods must be avoided. White fish,
chicken, mutton and boiled beef are the only meats allowed.
A tablespoonful of boiled rice, or a small baked potato, are
the admissible starchy foods. Spinach, asparagus tips and
raw tomato, with olive oil or cocoanut cream, may be taken
now and then. Bread may be well-baked whole wheat or
stale white bread.

Avoid alcohol and all stimulating foods, unless ordered
by the physician. If the patient is thirsty give a cup of hot
water, rather than a glass of cold water; or give the juice
of an orange.

In arranging meals, give for breakfasts one poached
or soft-boiled egg, with one slice of hard bread, well but-
tered. An hour before this, a cup of coffee, half milk, or
the juice of two oranges. Variation must come from the
different methods of cooking, as the diet is limited.

For dinner, the main meal of the day, which should
be as near noon as possible, unless the breakfast has been
very late, give any of the meats mentioned, with either a
little spinach or baked potato. Do not give a green vege-
table and a starchy vegetable at the same meal.

Dessert may consist of ripe grapes, or a sliced orange,
or a simple custard. If the patient feels hungry in the
middle of the afternoon, give a cup of weak, clear tea, abso-
lutely alone, with not a mouthful of any other food.

MRS. RORER'S DIET FOR THE SICK

33

Supper, which should be not later than half past six
or seven, may consist of a warm custard with hard toast,
or toast and milk, or milk toast, or milk and albumin, with
a crust of bread, or any of the milk preparations.

When the patient is ready for bed, let him sip slowly
a cup of hot milk.

MAY EAT

Tender lamb

Chopped beef cake, broiled
Chicken, broiled or boiled
White-fleshed fish, broiled or

boiled

Oysters when in full season
Whole wheat bread, well baked
Eggs
Warm custards in place of

meat

Fruit juices

Milk and milk preparations

Cream soups, with bread, as a

meal

Almond meal soup
Well-cooked spinach
Asparagus tips
An occasional baked potato
Boiled rice
Almond milk

AVOID

Salads

All raw vegetables

Coarse vegetables, as cabbage,

onions, string beans, old beans,

peas, turnips, carrots
Pears
Plums
Cherries

Fruits cooked with sugar
Mashed and fried potatoes
Green corn
Melons

Cantaloupes

Hot breads

Very hot and iced foods

All fried foods

Rich soups and sauces

Pastry

Cakes

Preserves

Hot puddings

Tea, coffee and chocolate

meals
Effervescing drinks

with

34 MRS. RORER'S DIET FOR THE SICK

ANGINA PECTORIS

In this disease the stomach must be kept in the best
possible condition. The food must be just enough, and not
one ounce too much. Flatulency must be avoided. Like
many other troubles of the circulatory system, the disten-
tion of the stomach presses against the diaphragm, and in
turn against the heart. The heavy meal should be taken
at noon. Breakfast should be light and composed largely
of well-cooked cereals and cream, or poached or soft-boiled
eggs and toast.

Do not give liquids with meals. If the patient has been
accustomed to coffee, give a cup of coffee an hour before the
regular breakfast. Tender boiled, broiled or baked meats
may be given in moderation. Pork, veal, and such dense
meats as rabbit, or fatty meats as duck, goose and turkey,
must be avoided. Fresh fruits and fruit juices are to be
recommended. Such green vegetables as spinach, well
cooked, lettuce, or cooked cress and asparagus tips, do
not, as a rule, cause flatulency. Hot water may be taken
a half hour before each meal, in the place of soup. The
patient must avoid all highly-seasoned foods, rich sauces,
sea foods with the exception of oysters and white-fleshed
fish, rich desserts, sweets and salads. Unleavened bread,
or any hard bread that requires mastication, is best.

If flatulency occurs in the early morning, give the
patient two tablespoonfuls of clam broth, or two table-
spoonfuls of moderately strong coffee mixed with four
tablespoonfuls of milk ; this must be sipped slowly. Some-
times a cup of hot water will have the desired effect. If
flatulency is persistent in the mornings, give a cup of hot
water, and follow with two tablespoonfuls of strained lemon
juice. Continue this, and the flatulency will usually be
entirely corrected.

The patient should never try the second time a food
that has not agreed at first.

MRS. RORER'S DIET FOR THE SICK 35

If constipation occurs, give a scraped apple, or Roman
meal mush, or four ground almonds.

A good motto is "Eat less than you- want."

MAY EAT

Eggs , Tender green vegetables, as

Milk and milk foods spinach, cooked cress, aspara-

Leban gus tips, tender cauliflower,

Koumys summer squash

Buttermilk Oysters lightly cooked, either

Well-cooked cereals, with cream soups, stewed or broiled

White bread, stale or dry A little white-fleshed fish, broiled

Fresh fruits, and fruit juices Stewed prunes

alone Baked apples

Cream soups Scraped mutton cake, broiled

Predigested milk and oysters, if A little broiled young chicken

necessary Rice

An occasional baked potato

AVOID

Hot breads All sea foods except oysters and

Fresh breads . white-fleshed fish

Cakes Rabbit

Buns Rare steak

Pies Rare roasted beef

Sweets of all kinds Turkey

Pickles Duck

Meat salads Goose

Pork All coarse vegetables

Veal Cereals with sugar

All fried foods Starchy vegetables with the ex-
ception of rice

36 MRS. RORER'S DIET FOR THE SICK

ANEURISM

This disease calls for a non-stimulating diet. The heart
beat must be kept even and slow, to lessen as much as pos-
sible the arterial pressure. . The diet must necessarily be
rather monotonous, get variety by changing the method of
service and flavorings. Easily-digested combinations must
be rigidly enforced. Flatulency is always dangerous. If
the patient is to be helped without surgical aid, a limited
diet must be continued for some time.

BREAKFASTS

Glass of milk, one-third barley water, sipped slowly ;
or two ounces of stale bread with four ounces of milk;
or four ounces of any of the milk gruels; or two ounces
of fruit juice over a small saucer of dextrinized cereals of
some sort; or the top of a shredded wheat biscuit, toasted,
with milk; or the top of a shredded wheat biscuit, toasted,
with two ounces of grape juice ; or the beaten white of
egg on orange juice, and a wafer; or the yolk of an egg,
beaten with four ounces of milk ; or the white of an egg
thoroughly shaken with six ounces of milk.

DINNERS

Two ounces of scraped meat, broiled, with two ounces
of zweiback, pulled bread or stale bread; or two chops (a
quarter of a pound) with stale bread ; or a mutton cake (two
ounces) with stale bread or cracker; or chicken timbale
(three ounces), stale bread or cracker; or four ounces of
broiled sweetbread, stale bread or pulled bread; or four
ounces of cream of potato soup, with one ounce of toast.

SUPPERS

Three slices of milk toast (two ounces of bread and
six ounces of milk) ; or six ounces of gelatin milk ; or two
ounces of toast, four ounces of hot milk poured over, cov-

MRS. RORER'S DIET FOR THE SICK 37

ered with the grated hard-boiled yolk of egg ; or six ounces
of beef meal gruel, with two ounces of toast.

If at any time the quantities here given should be more
than can be easily digested, cut them down. Quantities
really have no place in a book ; they should be regulated
by the physician and the nurse.

APOPLEXY

Follow the first attack by a fast of two, three or four
days, as is deemed necessary by the physician. It fre-
quently becomes necessary to give predigested foods by
rectum. As this disease often occurs in the obese, absti-
nence from food for even five days is advantageous. This
must, however, be done by the physician's orders, and
under his observation. When the coma has passed and
the patient can swallow, give predigested, condensed liquid
foods by teaspoonfuls, and see that each quantity is swal-
lowed before a second is given, otherwise the patient may
choke and draw the fluid into the lungs, causing inspi-
ration pneumonia. As the patient progresses and swallow-
ing becomes more natural, if there is facial paralysis, keep
up the concentrated liquid foods. Eggs and milk; puree
made with milk and vegetables ; cream and milk mixed ;
"ye perfect food"; rice boiled in milk until tender, and
pressed through a sieve; rice cooked in chicken broth for
an hour, and pressed through a sieve; puree of split peas
may all be given if they can be swallowed. Later, if the
patient has no facial paralysis, whole wheat bread, baked
potato, boiled rice, chopped chicken made into a timbale,
soup a la Reine and scraped mutton cake, are next in order.
If the patient is constipated, give two ounces of fruit juices
or almond milk, two or three times a day. All foods must
be nutritious but non-stimulating. Chicken and a little
mutton should be the only meats used. The less meat, the
better. The patient must not overeat. A little cold water,
early in the morning, and between meals, is advisable.

38

MRS. RORER S DIET FOR THE SICK

Alcoholic liquors should not be given unless ordered by
a physician.

If the patient recovers from this attack he must,
as long as he lives, keep ,up a vegetable diet, substi-
tuting eggs, nuts and milk for meats. He must eat less
than the appetite calls for. A "full meal," "just a little
dissipation," frequently brings on a second and fatal attack.

MAY EAT, WHEN SUFFICIENTLY RECOVERED

Cream soups

Milk and milk preparations

"Ye perfect food"

Cornmeal mush

Chicken noodle soup

Eggs in all forms except hard

boiled and fried
White meat of chicken
Boiled white fish
Baked potato
Boiled rice
Summer squash
Topground green vegetables lightly

cooked
Desserts made from vegetable

gelatin

Fresh fruits without skin
Fruits stewed without sugar, as

prunes and figs
Dry, hard bread
Gluten gems
Swedish bread
Unleavened bread
Cocoanut sticks
Soups, maigre

Custards

Warm baked custards

Occasionally tender lettuce, Ro-
maine, tender celery, with
'French dressing

Fresh fruits, except rhubarb

Cooked bananas

Light milk puddings

Milk and cream toast

Mock charlotte

Sago snow

A few coffee-flavored desserts

Cream of Wheat, farina, well
cooked

Toasted shredded wheat, with hot
milk and cream

Rice pudding

Rice a I'lmperatrice

Rice dumpling

Rice cream

Rice pudding with malt

Fruit toasts elderberry, black-
berry and raspberry

Apples, simply cooked

MRS. RORER S DIET FOR THE SICK

AVOID

Meats

Pink-fleshed fish

Oysters

Crabs

Clams

Lobsters

Shrimps

Scallops

All made-over dishes

Fried foods

Rich soups and sauces

Boiled and mashed potatoes

Fried potatoes

Hot breads

All sweets

Pies

Puddings

Cakes

Preserves

Stewed fruits with sugar

Ice creams and ices at the end of

a meal
Pickles

Condiments of all kinds
Rhubarb

Raw apples, unless scraped
Concentrated beef soups, like beef

tea
The internal organs of animals, as

sweetbreads, tripe, and liver
All coarse vegetables
White bread made with sugar and

lard

PERNICIOUS ANAEMIA

The defective assimilation of proteids seems to be the
chief obstacle to overcome in the feeding of this disease.
It is always a question whether those from animal or from
vegetable foods are more easily assimilated. In a well-known
sanitarium in this country, pernicious anaemia patients are put
on a diet rich in proteids, but free from the flesh of animals.
Milk and eggs, with such vegetables as ground and cooked .
nuts, and the leguminous seeds, are substituted. The eating
of fatty foods, butter, cream, cocoanut cream and nut oils, is
encouraged to the limit of toleration and digestion.

In severe cases, it is wise at first to predigest all foods
given. Specially-peptonized milk, milk jelly and milk
punch are to be preferred. If starches are given, arrow-
root, rice flour and potato flour cooked in milk, are best,
and they should be given alone, between meals. Home-
made pemmican is a food par excellence in this disease.
The marrow must be taken from the long beef bones, and
if the patient refuses to eat it raw, it may be boiled and then

40

MRS. RORER'S DIET FOR THE SICK

broiled and served on toast; but it is far better chopped,
uncooked, and mixed with an equal quantity of stale bread
crumbs ; season it with a little plain salt or celery salt.

MAY EAT

Eggs, raw, with milk

Egg flip

Raw egg with sherry

Raw egg with cream

Milk with cream

"Asses' milk"

"Tigers' milk"

Orgeat

Wheat germ food with cream

Beef meal

Beef panada

Soup a la Reine

Milk soups with whole wheat

bread

Meigg's food
Chocolate
Cocoa
Arrowroot
Rice flour

Potato flour cooked in milk
Boiled rice
Laibose
Meltose
Samatose
Roborat

Revalenta Arabica

Albuminized milk

Modified milk

Whey with cream

Whole wheat bread, well buttered

Ground almonds in milk

Almond butter on bread

Brazilian nut butter

Cocoanut cream

Cocoanut milk and egg

Albuminized cocoanut milk

Broiled sweetbreads

Predigested sweetbreads

Predigested milk

Broiled scraped beef

Broiled scraped mutton

Stewed tripe

Arrowroot

Rice flour

Potato flour

Puree of dried peas

Puree of lentils

Beef marrow, raw and cooked

Homemade pemmican

Milk, with a little cream added

ANEMIA (CHLOROSIS)

Acute anaemia arising from hemorrhage, needs the im-
mediate care of a physician and is not considered here.

These directions are for the "anaemic girl," who is fre-
quently neglected and becomes a chronic invalid before any
one realizes she is ill.

The body is properly nourished when the condition and
circulation of the blood are good. In anaemia the blood becomes
thin and watery, impoverished in red corpuscles, and while

MRS. RORER'S DIET FOR THE SICK 41

this is not a true disease in the minds of many persons, it is
certainly a sign of a serious trouble near at hand that calls for
immediate and special treatment.

Young girls coming into womanhood are frequently over-
taxed by a multiplicity of duties and social engagements.
Hard study frequently lasts into the night and robs her of the
proper rest and outdoor physical exercise. Indoor exercise,
even if taken in a well-ventilated room, does not take the place
of the outdoor romp. She eats candy before going to bed
and frequently sleeps in the same room in which she has
studied and without changing the air. She is simply under-
going a slow process of poisoning. Headaches, lassitude,
and indifference to things in general, are the first symptoms
of "the breakdown." She is not hungry in the morning; but
our present school system makes it obligatory for her to eat
when breakfast is on the table, at a regular and early hour.
She is criticised if she does not eat, so she eats and carries
the food in her stomach, undigested, until luncheon time.
This is the first step to serious digestive troubles. To allay
the craving of her stomach she eats pickles, lemons, candy,
salt, any unnatural thing she can find and keep in her room.
Doctor Fothergill tells us, "Health is a long price to pay for
education, and our modern system of feeding, in both boys'
and girls' schools, kills off the weak, ruins the middling
and makes invalids of the well."

Another type is found among the society girls, whose
physical foundations have been neglected from early childhood.

Treatment for anaemia must continue until there is a
perfect recovery. Rest is necessary ; early to bed and late
to rise is a good motto. In the morning, brush the teeth
and drink slowly a glass of milk or a cup of cafe au lait,
before arising. Rest two hours, then take a sponge bath,
with a thorough rub. Rest a half hour, then eat breakfast
composed of two soft-boiled eggs and a bit of toast; or a
dish of beauregard eggs ; or golden toast ; or a scraped beef
cake, broiled ; or two eggs with a slice of whole wheat bread
well buttered; or oatmeal or cornmeal mush with cream;

42 MRS. RORER'S DIET FOR THE SICK

or poached eggs on broiled bacon or toast; or a broiled
chop, with creamed potato.

The noonday meal should consist of concentrated
foods, broiled steak, chop or chicken, baked potato or boiled
rice, eggs, except fried or hard boiled, tender hearts of
lettuce with French dressing. Between dinner and supper
give a glass of milk, quarter cream ; for the sake of variety
this may be alternated with koumys or zoolak.

For supper give cream toast; whole wheat bread well
buttered, with sliced tomato covered with cocoanut cream ;
old-fashioned rice puddings ; Wheatena and cream ; dates
and milk ; corn bread, or baked apples and cream with hard
bread ; stewed prunes with rice and cream ; steamed figs
with cream and corn gems ; or a bowl of cream soup with
whole wheat bread.

At the close of the noonday meal, if a salad is not eaten,
sip slowly, almost drop by drop, a teaspoonful of olive oil,
and eat, masticating thoroughly, six blanched and dried,
not toasted, almonds.

Anaemic girls frequently continue in their lassitude
until they can assimilate a goodly quantity of easily-digested
proteids and raw fats such as butter, cream, cocoanut cream
and olive oil. However, they must avoid fat meats; to be
palatable and wholesome the fats of meat must be cooked,
and heat renders fats less liable to agree with a delicate
stomach. Bacon is the exception ; if it is relished, give two
slices every other morning. It is an agreeable addition
to poached eggs on toast.

If olive oil cannot be taken from the spoon, make it
into French dressing with a few drops of lemon juice, and
use it over tender lettuce, imported endive, tender celery,
cold, carefully-cooked spinach, string beans, or cress.

Plenty of fresh air without violent exercise is of equal
importance with correct diet. A short walk each day is to
be recommended. In walking, hold the body erect, draw
the abdomen in, put the ball of the foot first to the ground.
The clothing must be loose, light, warm and suspended

MRS. RORER'S DIET FOR THE SICK 43

from the shoulders. Skirts should be of light material,
wool preferably; they should be comfortably narrow and
short, and buttoned to the bottom of a loose waist or corset.
Shoes must fit the feet, and have broad soles and low, broad
heels. Gloves should be sufficiently loose not to press the
circulation at the wrist.

Under no circumstances must the patient become
weary ; better spend all day in a hammock in the open air
than have a moment's fatigue.

Avoid bulk foods ; the appetite becomes satisfied before
a sufficient amount of food has been eaten. If the appetite
flags, and it usually does in the early morning, give the
juice of two oranges, or two ounces of good percolated
coffee with two ounces of hot milk; these are light and
desirable stimulants. Some authorities object to coffee,
but the writer can see no harm in a cup of good coffee,
taken alone in the morning.

In cases where anaemic conditions are of long standing,
a selected diet must be continued for months.

MAY EAT

Cream soups Whole wheat bread

Noodle soup Corn bread

Chicken jelly Gluten breads

Beef jelly Milk and milk preparations

Broiled white-fleshed fish Eggs in any way but fried and
Boiled fish hard boiled

Planked fish Cup custards

Beef Vegetable gelatin desserts

Mutton Whipped cream desserts

Chicken Fruit juices

Turkey Fresh fruits

Occasionally duck Unleavened bread and crisp bis-
Game of all kinds cuits

Tender green vegetables Fruit tapioca with cream

Baked potato Oatmeal occasionally

Boiled rice Wheat germ cereals

Macaroni with cheese Farina

Macaroni, Italian fashion Cream of Wheat, with cream

44

MRS. RORER'S DIET FOR THE SICK

MAY EAT Continued

Simple plain salads, with French
dressing

Occasionally cold chicken with
mayonnaise ; cold fish with may-
onnaise

A little ripe cheese

Cottage cheese; schmierkase

Chocolate, occasionally, and cocoa

Milk and cream

Leban

Koumys

Matzoon

Buttermilk

Junket with cream

Butter

Olive oil

A small quantity of rich cream

Cocoanut cream

Soft custards

Wheatlet

Wheatena

Oatmeal occasionally

Top ground green vegetables

Puree of lentils

Portuguese soup

Beef gruel

Ye perfect food

Golden toast

Beauregard eggs

Cocoa

Desserts of rice and milk

Prunes, figs and dates, without

sugar

Sweetbreads
Tripe

Brown bread
Rye bread
Tender cauliflower
Peas

Summer squash
Sweet corn
Very young turnips, stewed

with cream
Asparagus tips
Spinach
A little water cress, lettuce and

imported endive

Pork

Veal

Salt meats

Salt fish

Pink-fleshed fish

Lobster

Crabs

Shrimps

Clams

Oysters

Made-over dishes

Rich made' dishes

Warmed-over meats

Hot bread

White bread

Skimmed milk

MUST AVOID

Tea

Coffee, except in the morning

All coarse vegetables

Mashed potatoes

Fried foods

Sweets

Pies

Puddings

Cakes

Candies

Ice water

Rhubarb

Lemons '

Limes

Pickles of all kinds

Highly-spiced dishes

MRS. RORER'S DIET FOR THE SICK 45

DISEASES OF THE STOMACH

In all diseases of the stomach cures are effected by
diet that are quite unattainable by drugs. No absolute rules
can be formulated that will enable people to cure them-
selves. The term "dyspepsia" is used to cover a multitude
of sins ; in fact, every pain in the stomach or discomfort after
eating is called by most persons dyspepsia or "indigestion."
Food is correct, as a rule, when it produces no discomfort
in the stomach and passes into the intestines without creat-
ing gas and flatulency. "Intestinal indigestion" starch
indigestion is by far the most common among the people
of the United States, and is perhaps most easily cured.
Gastric troubles are much more difficult to regulate, as
almost invariably the motor, as well as the secretory action,
is impaired. In such cases the food eaten must be most
easily digested and yet it must be very nutritious.

Dyspeptics like rheumatics are found in two classes :
the hearty eater who lives on rich foods until the digestive
powers are over taxed, and the "moderate" eater, who eats
toast, tea, fruits stewed with sugar, fried meats, fried pota-
toes, pies and layer cakes, which for some unknown reason
he considers a simple diet. The latter class are by far the
morg difficult to cure. The first class are, as a rule, greatly
benefited by a fast for two or three days, then a milk diet
for two weeks, coming back gradually to a normal diet,
composed of milk soups, stale breads, chopped broiled beef,
and simple well-cooked green vegetables.

The second class will do well to live on milk, eggs and
meat, bread and rice, for one or two months, as case may
require. They must avoid all fried food, tea and coffee.

To keep up the balance a patient in bed requires one-
fifth the food of an active person in health. In all gastric
disorders the appetite is never keen nature's warning to
eat but little.

Rest the stomach as much as possible. A two or three
days' fast frequently forms a foundation on which to build
a cure.

46 MRS. RORER'S DIET FOR THE SICK

A FEW GOLDEN RULES FOR THE ORDINARY
DYSPEPTIC

Masticate everything twice as long as you think it is
necessary.

Do not drink while food is in the mouth.

Do not soften hard foods, as toast or bread crusts, by
dipping them in water, milk, tea or coffee.

Never drink tea and coffee at meals. A cup of milk
flavored with coffee may be taken in the morning. Weak
tea, with lemon and sugar, may be taken between the noon-
day and night meals.

Leave the table before you feel quite satisfied.

Eat food at moderate temperatures, never too hot
nor iced.

Rest, but do not sleep, thirty minutes after each meal.

AVOID

at all times and under all conditions, even after a so-called
cure is effected:

All fried foods Preserves

Sweets Iced food at the end of the meal

Cooked fats on meat Pickles

Tea and coffee with sugar and Boiled cabbage

cream with meals Boiled dinners in general

Chocolate with meals The outside pieces of baked or
Salads with mayonnaise dressing roasted meats

Pork Hot breads, except crisp, well-
Veal baked waffles

Sausages Fruits stewed with sugar

Highly-seasoned sauces Sea foods, except white-fleshed fish

Meat gravies of all kinds Thick rich soups

Pies Wines at meals
Cake

Where there is too little hydrochloric acid in the gas-
tric secretions, give peptonized milk, peptonized oysters,
skimmed milk gruels, white of egg and whey, well-cooked

MRS. RORERS DIET FOR THE SICK

47

light cereals, with skimmed milk, vegetable gelatin with
very little sugar and orange juice ; puree of chestnuts made
without cream or butter; rice pudding made from skimmed
milk; albumin and skimmed milk; milk toast without but-
ter; rice flour custards; potato flour custard made with
white of egg, no yolk; buttermilk; matzoon; koumys;
samatose.

Later, if conditions allow, give a scraped meat cake,
broiled; eight blanched, dried and grated almonds, mixed
with four times the quantity of scraped mutton, broiled ;
cocoanut milk custard ; lightly cooked eggs ; a little broiled
young chicken; boiled rice; Cream of Wheat, with skimmed
milk; stale white bread; fruit juices alone; almond wafers.
A plain, simple diet must be continued for some time.
Other easily digested foods that are neither sweet nor fatty,
may be added gradually.

MAY EAT

Peptonized milk

Peptonized oysters

White of egg and whey

Skimmed milk gruels

Well-cooked Cream of Wheat
and farina with skimmed milk

Baked potato with salt, no but-
ter

Scraped beef cake, broiled

Scraped mutton cake, mixed
with eight blanched, grated
almonds; broiled

Cocoanut milk custards

Lightly cooked eggs

Boiled mutton

Boiled chicken

Rice pudding made from skim-
med milk

Skimmed milk koumys

Stale bread without butter

Daintily cooked top-ground
vegetables, skimmed milk
sauce

Nut butter

Tender hearts of lettuce with
lemon juice

Albumin in skimmed milk

Albumin whey

Beef panada, made with water

An occasional clear beef soup

Chestnut puree made from skim-
med milk

Boiled rice

Carefully baked banana without
sugar or butter

Bananas stewed in water, very
slightly sweetened

Fruit juices

Fresh ripe soft fruits without
skin or seeds

48

MRS. RORER S DIET FOR THE SICK

AVOID

All fatty foods, as cream, butter,

olive oil, cOcoanut creams
Hot dishes
Iced dishes
Iced water

Strong tea and coffee
Chocolate
Pork ; veal
Goose
Turkey
Fried foods
Sweets

Puddings

Pies

Cakes

Coarse underground vegetables

Hot breads, as muffins, gems,
etc.

Rich cream soups

All sea foods, with the excep-
tion of white-fleshed fish and
oysters, broiled

All spiritous liquors, unless or-
dered by a physician

If there is an excess of hydrochloric acid in the gastric
secretions, fatty foods are called for. Cream, olive oil, but-
ter, cocoanut cream, an occasional piece of broiled bacon ;
cereals with cream ; baked potatoes with butter or cream ;
minced chicken in cream sauce ; broiled steak with butter
sauce ; broiled chop ; boiled pigeon ; tender green vegeta-
bles with cream sauce, may all be used for dinner. Give
for the night meal, cream toast, or the yolks of two eggs
beaten with a half pint of milk, and dry toast ; stale bread,
with milk and cream ; rice puddings, cup custards or well-
cooked cereals with cream.

MAY EAT

Whole milk

Milk soups

Cream on cereals

Whipped cream desserts

Nut dishes

Nut milk

Whole wheat and white bread

one day old, well buttered
Eggs, lightly cooked, not fried
Koumys
Matzoon
Buttermilk
Leban
Dainty green vegetable salads

with French dressing

Baked potatoes, mashed, with
cream

Boiled rice

Gluten bread, well buttered

Broiled meats in a small quan-
tity

Puree of lentils

Purees of fresh green vege-
tables

Broiled bacon

Beef meal

Cocoa

Chocolate made from milk with
whipped cream

One hour before meals a table-
spoonful of olive oil

MRS. RORER'S DIET FOR THE SICK 49

AVOID

Excessive meat diet Coarse underground vegetables

Pickles; spiced foods Pork; veal

All sweets Duck

Soft breads; hot breads Goose and turkey, except a

Fruits stewed with sugar little white meat

Fried foods Ice creams and ices

Fish; Crustacea; mollusks All spiritous liquors, unless or-

Tea and coffee dered by a physician

Milk and meat at the same meal Malt liquors

Eggs and meat at the same meal Iced drinks

Sauces and rich soups Nibbling between meals

In dilatation of the stomach, the selection of the proper
quantity of correct food is quite difficult. There may be
an excess or a deficiency of hydrochloric acid in the gastric
secretions ; this, of course, will be determined by the phy-
sician, who will from his analysis formulate a diet. In
this disease bulk must be given to excite the motor action
of the stomach, and bulk is frequently the very thing to
avoid on account of accompanying conditions. If there is
dilatation and a deficiency of hydrochloric acid, exclude
all fats and fatty foods. Give a full diet of broiled lean
meats, boiled mutton, with baked potatoes, rice, spinach,
cauliflower, lettuce, cress, stewed summer squash, stewed
cucumber, fruit tapiocas, dried fruits stewed without sugar,
farina, Cream of Wheat, milk puddings and fruit vegetable
gelatins ; stale whole wheat or white bread, or toasted pilot
bread, potato sticks or cocoanut fingers; any hard bread
that requires mastication.

On the other hand, if there is an excess of hydrochloric
acid, cream may be added to the preceding diet in quanti-
ties determined by the physician.

"Dyspepsia" with Flatulency This usually comes to
persons who drink tea and coffee, with sugar and milk,
with their meals, and to those who eat soft foods, and to
those who bolt most of the solid foods. To correct these
conditions, avoid all starches, sugars, all made-over dishes,
tea and coffee, liquids with meals; in fact, it is better to

50 MRS. RORER'S DIET FOR THE SICK

take meat at one meal, and vegetables at another, if vege-
tables do not cause flatulency. Sip a half pint of hot water
a half hour before each meal, and drink a cup of weak tea,
with lemon and no sugar, in the middle of the afternoon.
Take clear orange juice early in the morning in place of hot
water. Sometimes four tablespoonfuls of black coffee, hot,
may be sipped in the morning to advantage. This may be
followed by two soft-boiled eggs and a bit of very stale
bread, nothing more. If hunger comes in the middle of the
morning take a glass of modified milk, or beef tea, mutton
broth, or chicken broth.

For the noonday meal, eat boiled meats, or chopped
meats, broiled or panned, and eat with them a saucer of
sliced oranges, or a few white grapes, and one dozen
blanched and dried, not roasted, almonds. These fruits
may be alternated with a tender heart of lettuce, a slice of
tomato without vinegar or oil, or very tender celery or
endive. For the night meal, take milk toast or milk toast
with hard-boiled egg, any of the nut dishes, or cold-boiled
chicken, but not any two of these together, unless it is
chicken and lettuce. It is wise never to eat meat and milk,
or meat and vegetables, at the same meal. A restricted
diet of this kind must be kept up until a cure is effected.

Atonic Dyspepsia Fruit juices are foods par excel-
lence in this disease. The gastric secretions are weak.
Foods must be tasty, because the appetite is slim. A baked
potato, mashed with a little butter, and a drop of tabasco,
is frequently relished; chopped meat cakes, seasoned with
tabasco. It is preferable to use liquid pepper, as it does
not contain the irritating outside hull of black pepper.
Broiled steak, a chop, roasted beef, chicken, turkey, are
all admissible. Meat or eggs should be given twice a day.
No coarse vegetables are allowable, but dainty green vege-
table salads, seasoned with French dressing oil, a drop of
tabasco and lemon juice are to be recommended. Very
ripe raw fruits and fruit juices, cauliflower, tender lettuce,
summer squash, tapioca, flavored with fruit juice, and cream

MRS. RORER'S DIET FOR THE SICK 51

soups, are admissible. Highly-seasoned, rich food must be
given up entirely.

Hungry Dyspepsia There are certain dyspeptics who
seem to be always hungry. Digestion has been overtaxed
for so long, that but little of the food ingested is assimi-
lated, the remaining portions pass from the body in almost
the same condition as when eaten. It is not the stomach
that is calling for food, but the ill-fed body. The tissues
are starving.

Avoid all irritating foods, as bran bread, peas, husks of
corn, skins of fruit, black pepper, ground spices, and coarse
vegetables, that contain cellulose.

To bring about a cure, eating between meals must be
stopped. When hunger comes, give a glass of water, or
fruit juices. The stomach must have absolute rest between
each of the three meals a day. If the patient cannot be
taught to restrain the appetite at the regular table, weigh
the correct quantity of food, and insist upon his eating
alone. Purees of old beans, peas, and lentils, cream soups,
strained cereals, baked potato, boiled rice, stewed macaroni
and cheese, cauliflower, nut dishes, and boiled meats, are
best to allay the hunger. Do not give more than two dishes
at a meal. Give meat and potato at one meal, cream soup
and bread at another, or macaroni and cheese, or meat and
lettuce, or eggs, bacon and bread, or cereals with milk.

MAY EAT

Cream soups Eggs

Strained cereals Milk and milk preparations

Baked potatoes Nuts (a few)

Boiled rice Almonds with meat

Stewed macaroni Raw pineapple, grated, served

Hominy; hominy grits as a sauce to broiled meats,

Baked sweet potatoes or sliced eaten with broiled

Mashed and baked sweet potatoes meats

Pumpkin, baked or stewed Light desserts, like fruit tapiocas

Stale breads Very tender green salads

Green peas Cauliflower

Broiled, roasted or baked meats Spinach

52 MRS. RORER'S DIET FOR THE SICK

AVOID

Tea Spiced foods

Coffee Coarse vegetables

Pork Beans with hulls on

Veal Underground vegetables, with the

Fried foods exception of potato

Sweets in general Pears

Pickles Watermelons

Bran bread Cantaloupes

Pepper Rich soups and sauces

Nervous "Dyspepsia" Nervous indigestion is a term
used to cover all sorts of morbid conditions that arise from
defective nutrition and physical abuses. When we speak of
physical abuses, we have in mind the active business man
and the editor, who are overworked and badly fed. Defect-
ive nutrition does not always come from lack of food ; on
the contrary, the overfed, the obese and the painfully thin,
are all, as a rule, ill-nourished. Bolting- one's food pro-
duces indigestion that is the forerunner of nervousness.
The vital question is, however, how can we best correct
these conditions? What is the royal road to cure?

Keep your thoughts in the right place, and do not
worry about your ailments or your business. Do not talk
of them to either your family or your neighbors; it is
inelegant. All forms of sickness are more or less deform-
ities, not to be spoken of in public.

Do not take drugs without a physician's advice; it is
always dangerous.

Fried foods, fruits stewed with sugar, mashed potatoes,
soups, and things that can be swallowed quickly at the
luncheon counter, must be given up. These foods kill the
weak, ruin the middling and help many thousands to hos-
pitals for the insane.

Do not eat too many dead foods overcooked meats
and made dishes, doughnuts, pies and puddings. Use raw
fruits, fresh green vegetables, lightly cooked, and fresh
green salads with French dressing.

MRS. RORER'S DIET FOR THE SICK 53

A cure is frequently brought about by eating meat at
one meal, and vegetables at another; fruits early in the
morning or between meals, or if you eat a hearty breakfast,
eat fruit for luncheon, and depend upon a nutritious dinner
for general body-building material.

Avoid slops fermented liquors, weak tea and coffee
loaded with sugar and cream. Eat three good meals a day.

Do not drink milk rapidly as though it were water;
it is not a beverage ; it is a food.

Do not take milk and fruits at the same meal, nor milk
and meats.

Avoid rich, oily fish, as shad, pike, salmon, sturgeon,
catfish, eels and mackerel ; all Crustacea, as lobsters, crabs,
shell fish, clams, scallops and oysters ; condiments and hot
foods covered with melted butter.

Clam broth and oyster bouillon may be taken with
good results.

Complicated sweets and heated fats induce false fer-
mentation and produce flatulency and generate an excess
of undesirable acids which prevent perfect digestion.

Avoid pork, veal and overfat poultry, as ducks, turkeys
and geese.

Eat milk, eggs, broiled steak, chops, roasted beef, mut-
ton, broiled chicken and dishes made from chopped meats,
carefully broiled ; now and then a baked potato ; whole
wheat bread, well buttered ; crisp French bread, well but-
tered; fresh green peas, spinach, tender white celery, im-
ported endive, Romaine, hearts of lettuce, stewed cucum-
bers, dry boiled rice, stewed spaghetti and macaroni. A
dozen unroasted and unsalted almonds, well masticated, at
the close of dinner, will aid, digestion. Put a bit of butter
(not salt) on each piece of celery as you bite it off.

Use pure olive oil and lemon juice over dinner salads,
and masticate every piece thoroughly. In fact, butter,
cream, olive oil or homemade cocoanut milk and cream
should be used in moderate quantities once a day.

54 MRS. RORER'S DIET FOR THE SICK

An excellent breakfast cereal is ordinary white bread,
cut into inch cubes and dried, not toasted, served with half
cream and half milk.

An excellent plan is to use a half pint of cream a day ;
use it in the morning on hard bread ; for dinner, over a light
dessert

ACUTE GASTRITIS

Immediate treatment is necessary; do not neglect a
day; incurable conditions may appear. Diet is of primary
importance, as drugs frequently irritate the stomach and
should never be given except under the supervision of a
physician. Select a non-stimulating diet, one that will
utilize the secretions formed by its presence in the stomach.
The patient should have rest, and the motor action of the
stomach must not be taxed in the slightest degree. A good
balance can be maintained for several days by the use of
milk preparations. Albuminized milk, modified milk, pep-
tonized milk, sipped slowly held in the mouth a second or
two before swallowing. Later, when the appetite comes,
give cornmeal and arrowroot gruels, "ye perfect food,"
Meiggs' food, egg flip, egg cordial, almond milk and plum
porridge. After this, if the patient is improving, add a little
finely-minced sweetbread ; scraped mutton cake, with dry,
un-buttered, bread; soup a la Reine and Salisbury meat
cake. Do not, however; add solid foods too soon.

Fruit juices may be given throughout the disease, not
with meals, but as a feeding. If any of these foods do not
irritate the stomach and seem to agree, continue for several
days, changing from one to another to keep up variety. If
sweet milk does not agree (and it will not unless sipped
slowly) substitute modified milk, or milk and lime water,
or whey, with the addition of milk sugar.

This disease calls for moist, not dry foods. Well-
cooked light cereals, as farina, Cream of Wheat and
Wheatlet, will take the place of bread, but should be thor-
oughly masticated. Hot water may be sipped thirty min-

MRS. RORER'S DIET FOR THE SICK 55

utes before each feeding, and, in fact, for several months
to come give a cup of hot water an hour before each meal.
Subacid fruits bananas, blackberries, raspberries and
peaches may be cooked in a little water thickened with
arrowroot, and strained through a fine sieve and served
warm with a little whole milk. Banana meal mush, with
milk, is frequently borne with greater ease than other
foods.

If fermentations begin, stop at once all carbohydrates
(starches and sugars), substituting meat broth, fruit juices
and modified milk.

Lightly broiled sweetbread, chopped fine with a silver
knife, seasoned with a little celery salt, makes an exceed-
ingly good meal, if the patient can be induced to eat it. A
scraped beef cake, mixed with two tablespoonfuls of fresh-
grated pineapple, seasoned and broiled lightly usually
agrees very well. Mutton may be substituted for beef.

After the patient recovers, he must live on simple,
carefully-cooked foods for a year, and perhaps longer.
Avoid pork, veal, fried foods, lobster, clams, crabs, shrimps,
rich sauces and highly-seasoned soups, coarse vegetables,
raw apples, pears, condiments, excessive salt dishes,
anchovies, herring, caviar, strong tea, coffee, and wine
with meals.

CHRONIC GASTRITIS

A curative diet for this disease is milk and milk prep-
arations, with stale bread, free from husks or bran ; lean
meats, free from fat, scraped and broiled; carefully-boiled
rice ; baked potato, potato puffs ; cream soups ; globe arti-
chokes, stewed cucumbers, summer squash ; fresh fruit
juices; grape fruit, ripe peaches; unfermented bread;
broiled bacon; junket; all sour milk preparations, leban,
zoolak, clabber, matzoon and eggs.

Do not give too great a variety at one meal. If cereals
are taken, they must be strained or free from husk. Very
succulent vegetables may be served with meats, but starchy

56

MRS. RORER S DIET FOR THE SICK

foods must be served alone. Cream soups must not be
followed by meats. Cream soup and bread should form
the meal. At the close of the meal give half a glass of cool,
not iced, water, unless soup has been eaten; then do not
drink for two hours.

MAY EAT

Broiled tender meats

White fish

Cream soups

Milk and milk preparations

Junkets of all kinds

Vegetable gelatin desserts

Milk gelose

Fruit gelose

Carefully-boiled rice

Occasionally, tender lettuce or
celery

Stewed prunes, without skins

Eggs, carefully cooked

Baked apples

Scraped apple

Fruit juices

Cereals, strained and well masti-
cated

without seeds or

Dark grapes,

skins
Crackers
Pilot bread

An occasional aleuronat gem
Cocoanut milk
Cocoanut cream
Tomato with cocoanut cream
Heart of lettuce with cocoanut

cream
Spinach
Green peas
Asparagus
Stewed cucumbers
Squash
Cooked cress
A little olive oil
A little cream

AVOID

Pork

Veal

Oysters

Clams

Crustacea

Salt foods

Warmed-over meats

Fried foods

Candies

Puddings

Pies

Cakes

Sweets

Hot breads

Highly-seasoned foods

Beef tea

Tea, coffee and chocolate with

meals
All liquors, unless ordered by a

physician
Black pepper
Spices

Very little salt
Fats in general
Fruits with sugar, stewed or raw

MRS. RORER'S DIET FOR THE SICK 57

ULCER OF THE STOMACH GASTRIC
ULCER

It is of utmost importance, in this disease, to protect
the stomach against all sorts of irritations. The body and
the stomach should have absolute rest if the case is severe.
Maintain the nutrition by rectal feeding. When mouth
feeding is admissible, cleanse the nose, throat and mouth
before each feeding with lemon vegetable gelatin water, but
do not use enough to be swallowed. The stomach must be
kept empty except at feeding time, and feedings should be
sufficiently far apart to give the stomach rest between.
Prevent at all times the swallowing of the pus-like dis-
charges from the nose, if there be any.

An exclusive milk diet is best, if it agrees. If fresh
raw milk does not agree, try sterilizing it. The physician
who observes the case will decide the quantity of milk to
be given, and the time of feedings four ounces is the usual
amount, given every two hours. If sterilized milk does not
agree, try modified milk; or plain milk, one-third almond
milk; this frequently is more acceptable than any other
food. If the stomach is still intolerant, return to rectal
feeding. Frequently arrowroot milk, German flour gruel,
gelose milk gruel, albuminized milk, almond milk, milk,
peptonized by the cold process, and peptonized milk gruels
served cold, agree and are retained without discomfort.

If these foods are well borne, add now and then the
beaten white of an egg to four ounces of milk ; and, if the
physician believes in meat (I do not) add a teaspoonful
of somatose or beef meal to a cup of fresh beef tea, or
mutton broth or milk. The nourishment is reduced as soon
as you begin to give meat preparations; if they are con-
tinued for any length of time, without alternate feedings of
milk, you cannot protect the body against loss of weight
and strength. Liquid diet must be continued until all signs
of discomfort are absent a month or a year. Do not begin
solid foods too soon ; serious conditions are sure to reap-
pear.

58 MRS. RORER'S DIET FOR THE SICK

If no complications arise at the end of one or two
months, add a little well-cooked Cream of Wheat or farina,
served with cream, no sugar. Now and then well-cooked
farina served with butter; milk soups; egg and milk;
junkets, with and without eggs; gelose milk jelly, and
Irish moss jelly with milk. Continue this diet, alternating
with the first to give variety, for three or four months.
Then add slowly, watching the patient most carefully, milk
toast, egg soup, carefully-broiled sweetbread, soup a la
Reine, a little finely-minced white meat of chicken, a mut-
ton cake, baked potato, boiled rice ; a little carefully-cooked
cucumber or summer squash, with butter and a little salt;
two or three prunes, without skins. Fruit juices may be
taken alone at almost any time during the day if they seem
to agree, strained orange juice, grape juice and apple juice
preferable.

Avoid, for a long time, all fried foods, sweets, severe
acids, coarse vegetables, hot breads, pastry, uncooked vege-
tables, acid fruit juices, uncooked fruits, coarse, cereals,
condiments, highly-seasoned soup, rich dishes, fruit jellies,
fruits stewed with sugar.

May eat, when a cure is effected

Milk and milk preparations Carefully-stewed spaghetti, with-

Milk and vichy out cheese

Milk and apollinaris Stewed cucumbers

Finely-minced meats, carefully Stewed summer squash

broiled Green peas, pressed through a

Cream soups sieve

Broiled chop A little pulp of sweet corn, with-

Broiled chicken out the husk of the grains

Sweetbreads Oysters, stewed and in soup

Tripe An occasional baked apple

Birds Stewed prunes

Baked potato Prune souffle

Pulled bread Prune jelly

Unleavened breads Vegetable jellies

Boiled rice Guava jelly

Fruit juices Warm cup custards

Soft custards

MRS. RORER'S DIET FOR THE SICK 59

AVOID

All fried foods Coarse cereals; condiments

Sweets; severe acids Highly seasoned sauces and

All underground and coarse yeg- soups

etables, as cabbage, onions, Rich dishes

turnips Fruits stewed with sugar

Hot breads; pastry Sea foods, except oysters

Uncooked vegetables, as let- All salt foods

tuce, celery Old peas, beans and lentils

Uncooked fruits Fruit jellies, except guava

INTESTINAL INDIGESTION

Intestinal indigestion comes, as a rule, from continued
overeating of starchy foods and sweets. It is found among
people who eat large quantities of bread, and drink at the
same time two or three cups of tea or coffee, with sugar
and milk, or to those who eat large quantities of illy-
cooked cereals, pastries, pies, cakes and puddings. This
form of indigestion is most common, and may be cured
permanently by living for three or four months on chopped
beef or milk, cream soups, eggs and stale bread. In this
disease, the secretions of the intestines become dull,
deficient, abnormal fermentation is set up, gases are formed,
the abdomen becomes distended, and, unless taken in time,
the patient goes from bad to worse until he is really ill.
Nervous and mental conditions have their origin frequently
in intestinal indigestion. The bile is insufficient and poor
in quality, and constipation follows. The skin becomes dry,
dark, and loses its activity, and this overtaxes the kidneys.
The care of the skin is of equal importance with correct
diet. Use water freely, inside and out. Do not drink at meals.

Cut down at once the quantity of food taken, especially
the sugars and starches that require intestinal digestion.
Give this part of the economy which is affected by disease,
rest, that it may regain its lost strength. Koumys, butter-
milk, leban, matzoon, milk with barley water, cream soups,
white of egg and milk, may be used for a week or two in
severe cases ; then add a scraped beef cake, broiled ; broiled

60

MRS. RORER'S DIET FOR THE SICK

birds, broiled chops, breasts of chicken, coddled eggs, a
piece of hard toast, well masticated; or well-baked whole
wheat bread; and so continue until the patient is relieved
of all unpleasant symptoms. The patient may now add
broiled, boiled or roasted meats, an occasional baked potato,
boiled rice, bread made without shortening, either pulled
or toasted ; fruit juices alone, either early in the morning
as a breakfast, or between meals; a little broiled fish; the
heart of lettuce, with French dressing; mush bread, rice
puddings, cup custards at meals where meat is not served;
a little carefully-boiled macaroni with Parmesan cheese,
and delicate green vegetables, simply cooked.

Fats must for a long time be used sparingly and care-
fully. A teaspoonful of pure olive oil once a day may be
taken on lettuce or cress, or over carefully-cooked spinach.
Use a tablespoonful of cream over the breakfast cereal, or
it may be taken from the spoon, and masticated thoroughly.

Bear in mind that a small quantity of food taken at
frequent intervals will bring about a cure more quickly
than larger meals at long intervals. Do not drink with
meals. MAy

Beef, mutton and chicken,

broiled, boiled, baked, roasted
Birds; venison
White-fleshed fish, broiled or

boiled
Eggs, soft boiled, steamed,

poached; yolks hard boiled,

pressed through a sieve, on

milk toast

Sweetbreads, creamed or broiled
Olive oil (a little)
Butter (a little)
Whole wheat bread, well baked
Bread stick's ; mush bread
Boiled rice; rice pudding
Warm cup custard; junket
Soft custards
Koumys, modified milk
Orange juice

Prunes, dates, or figs, stewed with-
out sugar
Lettuce; celery
Cream soups, as spinach, celery, or

lettuce

Carefully-cooked cauliflower
Roquefort or other ripe cheese in

small quantities
The early spring mushrooms
New turnips, cooked below boiling
point in unsalted water, served
with cream sauce
Stewed cucumbers, stewed squash
Baked bananas, cream, horseradish

sauce

Young peas pressed through sieve
Cress, chicory, endive, lettuce
A cup of coffee once a day
Very weak tea

MRS. RORER'S DIET FOR THE SICK 61

AVOID

Boiled coffee Potatoes

Boiled tea Pickles

All sweets Spiced foods

Fried foods Gelatin desserts

White bread Red or dark fish

Crackers Salt foods

Cakes All the Crustacea

Small acid fruits Clams

Pork in all forms Oysters

Veal Iced water

Turkey Acid drinks

Duck Flavored soda water

Cooked cabbage Starchy foods and sweets in gen-
Beets eral
Corn, green

ACUTE INTESTINAL CATARRH

In this disease, the intestines need rest. Give stomach
digested foods with a minimum of light starchy gruels;
beef juice, albumin and water, dried albumin in broth, modi-
fied milk without milk sugar, German flour gruel, arrow-
root gruel, -weak tea, cocoa shells and cocoa nibs, with
very little milk; blackberry cordial. Do not give whole
milk. As the intestines begin to recover, add to the diet
broiled white meat of chicken, broiled fish, soft-cooked
eggs, broiled sweetbread. Give six ground almonds once a
day, after a meat meal.

MAY EAT

Modified milk, without milk sugar Leban

Albuminized water Koumys, occasionally

Gelatinized water Strained gruels

Tea Meat juice

Vegetable gelatin with fruit juice An occasional bit of toast

Soft-cooked eggs Grape juice

Meal cake with six ground al- Strained orange juice

monds Apple juice

Broiled chops Blackberry toast

Meat broths, with dry albumin Huckleberry jelly

Zwieback, Aleurona wafers, al- Elderberry jelly

mond wafers

62 MRS. RORER'S DIET FOR THE SICK

MUST AVOID

All vegetable foods All fats and fatty foods

Coarse cereals Puddings

Fruits, except those mentioned Pies

All acid foods, as pickles, etc. Cakes

Highly-seasoned meat soups Rich desserts

Coffee Sauces

Bread Sea foods

CHRONIC INTESTINAL CATARRH

A person troubled with chronjc intestinal catarrh must
live largely on broiled meat, dry bread or zweiback, or
water crackers. Occasionally very sweet blackberries and
ripe peaches, but fruits must not be indulged in too freely.
Guava, quince and orange jellies are admissible. Avoid
cereals and all coarse vegetables. Junket and junket prep-
arations, warm cup custards, milk toast, golden toast, make
pleasant supper dishes, but the diet must necessarily be
more or less monotonous for a considerable period.

ULCER OF THE DUODENUM

Give only stomach digested foods at first white of
egg and water, or whey, Meiggs' food, followed by modified
milk, if mouth feeding is allowable. As the patient pro-
gresses, add barley water to plain milk ; German flour gruel ;
rice water and milk; milk and vichy; albuminized milk;
nut milk ; fruit gelose ; mutton broth cooked with barley
and strained ; Bartholow's Food ; soup a la Reine ; cocoa
made from the nibs ; a little weak tea. During convalescence
follow the diet given for convalescing typhoid patients.

Avoid all vegetable foods, breads, coffee, cereals, fruits,
except orange and grape juice; sweets; toast; fatty foods,
except a little cream ; cheese ; meats except chopped beef or
mutton ; rich soups, tomato especially, and sea foods.

MRS. RORER'S DIET FOR THE SICK 63

CHRONIC CONSTIPATION

Many persons seem totally ignorant of what causes
and prolongs constipation. The mind has a more powerful
influence over this than over any other disease ; for this
reason impress upon the patient that the given course of
diet is curative.

Among the numerous conditions which cause and
prolong this disease are the overeating of starches and the
drinking of tea and coffee with sugar and cream with meals.

Too concentrated food, and too great a variety at a
meal.

Drinking too little water between meals.

Softened bread or toast by dipping in tea or coffee.

Overeating of sweets, stewed dried fruits with sugar.

Eating heavy meals early in the morning, whether
hungry or not.

Disobeying the call of nature until a more convenient
hour.

All these things provoke indigestion, with its accom-
panying nervousness, constipation and lassitude, and a dis-
inclination to be well, and a delight in invalidism.

Such persons could, if they would, even after long
continued constipation, bring about better circulation, more
natural and healthful conditions. The giddiness and faint-
ness, important complaints in the mind of the patient, are
always emphasized at the expense of the real trouble, which
continues.

Green vegetables, carefully and simply cooked, fruits,
raw or cooked without sugar, between meals or taken as
a meal alone, are beneficial. Stewed fruits with meals or
at the end of a meal as a dessert, are nine out of ten times
constipating.

64 MRS. RORER'S DIET FOR THE SICK

The few "Dont's" that follow may help you in selecting
a suitable diet:

Don't eat an early breakfast, especially in bed.

Don't eat fruits stewed with sugar at the end of meals.

Don't drink at the beginning of a meal.

Don't preface your dinner with a soup.

Don't eat rich sauces.

Don't eat mayonnaise on vegetables; use French
dressing.

Don't eat when not hungry. Fresh ingested foods
meeting remnants of a preceding meal, rapidly ferment,
producing sour stomach, and frequently in turn palpitation
of the heart.

Don't eat too great variety at a meal.

Don't drink large quantities of fluids with meals ; they
cause discomfort and interfere with the action of the heart.

Things To Do

Bathe or sponge every morning; rub until the skin is
aglow.

Drink immediately a glass of cool, not iced, water.
In thirty minutes drink a cup of clear coffee.

If hungry a little later, eat fruit, or a soft-boiled egg
and bacon.

Drink a pint of cool, not iced, water between breakfast
and luncheon.

Masticate every mouthful of food thoroughly.

Drink at the end of the meal.

Buttermilk and brown bread make an exceedingly
good luncheon or supper.

Take fruits with cereals, vegetables with meat.

At bedtime eat four or five tablespoonfuls of scraped
turnip, or grated carrot, or apple, or two ounces of peanut
brittle, or a half pint of freshly-popped corn.

When ready for bed, drink a glass of cool, not iced,
water.

MRS. RORER S DIET FOR THE SICK

65

MAY EAT

Coffee with scalded milk, no
sugar

Well-cooked cereals

Steamed figs

Dates

Baked apples

Plums, very ripe, without skins

Grape fruit

Orange juice

Grape juice

Apple juice

Toasted shredded wheat and
milk

Bran mush; oatmeal mush

Wheatlet

All top ground green vege-
tables, carefully cooked

Raw cabbage salad

Lettuce; cress; endive; chicory

Celery

Celery and apple with French
dressing

Stewed macaroni without cheese

Baked potato

Baked pumpkin

Stewed squash

Nut foods in place of meat

Buttermilk

Leban; koumys

Matzoon; zoolak; kefir

Broiled white fish

Raw scraped apple at night

Grated turnip with salt

Stewed grated carrot

Milk with milk sugar added

Carefully-cooked spinach

Kale

Asparagus tips

Young peas

Roman meal breads

Bran bread

Graham bread

Whole wheat bread

Brown bread

Corn bread

Gelatin desserts

Vegetable gelatin desserts

Brown Betty

Bread and milk pudding

Chicken

Lamb

Mutton

Chopped meat cakes

Broiled steak

Stewed veal

Sweetbreads

Tripe

Sliced tomato with cocoanut

cream

Green vegetable salads
Fruit salads, French dressing

AVOID

Milk with meals
Cheese and cheese preparations
All fried foods
Pies; cakes
Preserves
Coarse vegetables
Soft foods in general
Salt foods
Hot breads
5

Coffee, tea and chocolate with

meals

Stewed fruit with meals
Pickles
White bread
Mashed potatoes
Fried potatoes
Beef tea
Meat soups

66 MRS. RORER'S DIET FOR THE SICK

APPENDICITIS

Without entering into the causes or theories concern-
ing appendicitis, it is frequently met with in persons who
are troubled with habitual constipation, and persons who
sit in unnatural positions, stooping over, as tailors, seam-
stresses, and bookkeepers.

The first important step toward recovery, is to correct
the irregularities of the stomach and bowels.

Give up one meal a day, preferably breakfast. A walk-
ing patient, going every day to the office, may cut out the
noonday meal, taking in its place a glass of buttermilk,
matzoon or koumys.

Give plenty of pure cold water between meals and a
cup of hot water before dinner.

If breakfasts are not eaten, give in its place a cup of
cafe au lait without sugar, or the juice of two oranges, or
a half glass of apple juice.

If breakfasts are eaten, the food must be light and
easily digested : Cream of Wheat, farina, Wheatena, wheat-
let, shredded wheat, toasted corn flakes, or strained oatmeal
and cream, with hard bread or whole wheat bread or Roman
bannocks well buttered, are quite enough.

Luncheons should be composed largely of cream soups
or milk preparations. For dinners, give boiled mutton,
beef, chicken or white-fleshed fish, a baked potato, or boiled
rice, or carefully-cooked hominy, or plain macaroni, fol-
lowed by a dainty salad of carefully-cooked string beans or
cauliflower, or asparagus with French dressing.

Rub the plate in which you make the French dressing
with a clove of garlic, or cut the clove into slices and mash
it with a fork in the oil before adding the vinegar. Garlic
is a desirable stimulant in this disease.

Induce the patient to stop eating while the food tastes
good. Thorough mastication is of importance.

Do not give desserts.

MRS. RORER'S DIET FOR THE SICK 67

If constipation is persistent, give a glass of cold water,
with a half teaspoonful of salt added, at bedtime, and a
glass of cool, not iced, water, early in the morning, an hour
before giving the coffee.

Do not depend on large quantities of meat for the
nitrogenous portion of the diet; substitute eggs, milk, and
ground' nuts. Whole wheat bread well buttered, milk prep-
arations, as koumys, matzoon, clabber and buttermilk, are
all advantageous.

Avoid dried fruits, fruits stewed with sugar, pork, veal,
old peas, beans, lentils, dry toast, milk toast, rich sauces,
meat soups, pies, puddings, cakes, preserves, candies,
pickles, and sea foods, with the exception of white-fleshed
fish.

MAY EAT, IN EARLY STAGES

Milk and cream Prunes, steamed, without skins

Modified milk with double quan- Grape fruit

tity of sugar of milk Baked apple

Meigg's Food Apple sauce

Egg and milk Cranberry jelly

Fruit juices, especially orange All fruit jellies not too sweet

and apple juice Coffee, if allowable
Prune pulp

LATER

Whole wheat bread, well but- Stewed cucumbers

tered and masticated thor- Stewed squash

oughly Nut roll

Cornmeal souffle Almond and apple pudding

Baked potato Eggs, poached, steamed, and
Milk soups hard-boiled yolks

Carefully-cooked strained cereals Artichokes

c . , Jerusalem artichokes

SP'nach Cauliflower

Puree of green peas p ure - e of sorre]

Asparagus tips with French Stewed rhubard

dressing Boiled mutton, beef and chicken

Sliced tomato without seeds White fish, broiled or boiled

Puree of tomato Game

68

MRS. RORER S DIET FOR THE SICK

AVOID

All bulk foods

Skins of fruit and vegetables

Pork; veal

All fried foods

Lobsters, crabs, clams, oysters

Mashed potatoes

Boiled cabbage

Underground coarse vegetables,

as turnips
All complicated sweets

Toast, dry, buttered or milk

Seeds of small fruits

String beans

Pickles of all kinds

Condiments

White bread

Soft drinks

Lemonade

Milk

Chocolate; tea

CHRONIC DIARRHCEA

During the severe symptoms of this disease the patient
must eat predigested foods, adding, as. conditions allow,
mutton broth, ground rice gruel, barley water, and scalded
milk; and later, a broiled lamb chop, meat juice on toast,
a little minced chicken, and a scraped meat cake. Tea may
be taken in the morning, and again in the afternoon, but
not with other food. Moderately hot and clear, it is a
stimulant.

In certain conditions, even in chronic intestinal
diarrhoea, the patient will be troubled with constipation.
This does not mean that the disease is cured ; it is simply
another phase of the same trouble. Return to the liquid
diet, modified milk, or add sugar of milk to ordinary milk.
Stop solid foods for the time being, and the tea. Use no
purgatives unless ordered by the physician.

MAY

Predigested milk

Modified milk without milk sugar

Blackberry cordial

Elderberry toast

Blackberry toast

Mutton broth, with barley and

rice

Browned rice gruel
German flour and milk
Barley gruel

EAT

Toasted crackers
Zweiback
Hard dry toast
Weak tea
Mulled port wine
Port wine whey
Claret whey
Fresh grape juice
Concord grapes
Soft ripe peaches

MRS. RORER'S DIET FOR THE SICK 69

followed later by milk soups, hard crackers, lamb chops,
boiled minced mutton, Cream of Wheat, well cooked and
thoroughly masticated, a little boiled rice, and an occasional
baked potato.

AVOID

Variety at meals Puddings
All vegetable foods except baked Dates

potato and boiled rice Pears

All uncooked vegetables Rhubarb

Prunes Strawberries

Figs Raspberries

All fried foods Currants

Coffee Citrus fruits
All the crustacea, oysters, clams Pork

and fish Veal

Soft breads Bacon

Rich sauces Ducks

Soups Geese

Pies Turkeys
Cakes

ACUTE DYSENTERY

In this disease milk foods must be depended on. Dry
albumin in modified milk, Meiggs' food, modified milk
without sugar of milk, mutton broth boiled with rice or
barley and strained; dry toast, zweiback, water crackers,
boiled rice, arrowroot gruel, bouillon or consomme, "ye perfect
food," cornmeal gruel, milk and barley water, German flour
gruel, blackberry jelly, blackberry drink, grape juice, ripe
blackberries without the core, and very ripe peaches. Give
vegetable gelatin flavored with brandy once a day. Two hour
feedings are recommended in acute cases.

As the patient begins to convalesce, milk soups, butter-
milk, leban, koumys, may be added, followed by broiled
chops, boiled mutton, scraped beef cake, an occasional bit
of broiled fish, with baked potato, boiled rice, and some-
times a little stewed macaroni. Variety must come from
change of service and cooking, as this list must be adhered

70

MRS. RORER'S DIET FOR THE SICK

to for some time. A second attack is frequently more diffi-
cult to cure than a first.

MAY EAT, WHEN CONVALESCING

Broiled, boiled or roasted mutton

White fish, broiled

Baked potato

Boiled rice

Cream of Wheat

Farina

Eggs, soft

Raw eggs

Milk and milk preparations

Junket

Occasionally tapioca, cup custards,

soft custards
Zweiback
Pilot bread
Brandy gelose

Water crackers

Hard toast

White bread without lard

Tea

Vegetable gelatin desserts

White of egg on orange juice

Dark, ripe grapes, without seeds

or skins

Very ripe peaches
Toast water
Blackberry dishes
Elderberry jelly
Guava jelly
Orange marmalade

All coarse vegetables

Bran bread

Cereals

Fruits, except those mentioned

Fats and fatty foods

Coffee

Chocolate

Cocoa

Raw vegetables

Gelatin

Sweets, pastries and preserves

Sea foods

Pork

Beef

Veal

Chicken

Salt foods

Soft bread

MRS. RORERS DIET FOR THE SICK

71

DIET IN HEMORRHOIDS

Strange as it may seem, diet has a marked influence
over this disease. If people lived correctly, irregularities
of this kind would never occur. Chronic constipation fol-
lows indigestion, and hemorrhoids follow chronic consti-
pation, so, after all, the stomach is the "hub" on which the
body revolves.

MAY EAT

Baked potatoes

Grated and stewed carrots

Carefully-cooked spinach

Cauliflower

Young sweet peas

All green vegetable salads

especially string bean salad
Onions, carefully boiled, baked,

made into soup
Cereals, well cooked
Graham bread
Unleavened bread
Corn bread
Whole wheat bread
Nut milk

Vegetable gelatin dishes
Leban
Koumys
Matzoon

Buttermilk

Clabber

Broiled and roasted beef

Mutton

Chicken

Duck

Turkey

All fresh fruits

Dates

Figs

Prunes, cooked without sugar

Fruit juices

Tomatoes, raw or baked

Eggs

Butter

Cream

Cocoanut cream

Kefir

An abundance of water

AVOID

All fried foods

Pork

Veal

Fat meats

Fruits with seeds

Rhubarb

Pickles

Sour dishes

Asparagus

Boiled cabbage

Old beans, peas and lentils

Cheese

All spiced dishes

Alcoholic beverages unless ordered

Strong tea

Rich sauces

Meat soups

Puddings

Pies

Cakes

Candies

72 MRS. RORER'S DIET FOR THE SICK

PERITONITIS

In the early stages of this disease give modified milk,
white of egg beaten in water or whey, a little mutton broth,
chicken tea or chicken broth, veal and lamb broth, all
strained; port wine whey; junket whey; gelatin water, or
toast water. As the disease subsides, add a little strained
gruel, milk, koumys, leban or matzoon. When solid foods
are allowable, add a little scraped meat, broiled, coddled
eggs, junket and junket preparations and cream soups ; fol-
lowed by a broiled chop, broiled bird, zwieback and milk
toast.

Avoid for a long time all starchy foods, excessive fats,
the curd of milk unless it is especially treated, raw vege-
tables, and fruits, except fruit juices.

MAY EAT, IN EARLY STAGES

Modified milk Veal and lamb broth, strained

White of egg beaten with water Port wine whey

Strained mutton broth Junket whey

Chicken tea Gelatin water

Chicken jelly Toast water

Beef jelly Arrowroot gruel and milk

FOLLOWED BY

Strained gruels Bartholow's Food

Milk Beef panada

Koumys Gelatin bouillon

Matzoon Bouillon a la Colbert

Bonnyclabber Semi-solid beef

Buttermilk Eggs

LATER

Scraped meat cake Golden chicken

Broiled chop Ceylon chicken

Stewed tripe Baked potato

Oyster soup Boiled rice

Oatmeal broth, with mutton Stewed prunes

Cornmeal broth with mutton Baked apple

Sweetbreads Fruit juices

Chicken souffle; chicken puff Toast, hardtack or cocoanut

Chicken in potato cases fingers

MRS. RORER'S DIET FOR THE SICK 73

AVOID, FOR A LONG TIME

Excessive fats All highly seasoned meats, soups

Starchy foods and sauces

Mashed potatoes Curd of milk unless especially

All underground vegetables treated

Coarse vegetables, as kale and Raw. fruits, except orange juice

cabbage and grape fruit

Condiments Sour foods

Raw vegetables

OBESITY

Obesity is the natural result of overeating and drink-
ing, and a disinclination to regular exercise.

The reduction of fat, while it does not necessarily in-
volve a radical change in diet, does involve great will
power and patience on the part of the patient. An excess
of fat must be looked upon as an objectionable form of
disease. It does not come without invitation. One fre-
quently notices among members of the same family, eating
practically at the same table, great differences in weight,
and the excuse of the overfat is they are inclined to store
fat, or it is an inherited tendency from some remote
ancestor. Upon observation, however, one will find that
the fat person eats a large quantity of fat-producing food
sugars and starches and drinks large quantities of liquids
with meals, while the thin person will live largely on nitro-
genous compounds lean meat, eggs and milk. Both are
in danger, but it is more difficult to add fat to the lean
person than to reduce the obese.

The quantity of food given is of far greater importance
than a radical change. If the patient has been in the habit
of taking a heavy breakfast cereal, egg and toast, with
coffee drop first the cereal, continue the egg and toast, and
coffee ; later, drop the toast, and take the coffee early in the
morning, and a raw egg and milk later. If hunger is felt
in the middle of the morning, give a cup of clam broth or

74 MRS. RORER'S DIET FOR THE SICK

bouillon, or a glass of water. A radical change frequently
upsets digestion and produces undesirable conditions. In-
crease slowly the exercise, both mental and physical ; this
will absorb a portion of the fat already stored in the body,
and you will begin at once to reduce the weight. The over-
fat woman is more liable to disease than the overfat man,
because she naturally takes less exercise, and to correct her
unsightly figure she wears tight clothing, pushing the fat
from one place to another, frequently on the diaphragm, in
turn upon the heart, which reduces the circulation until she
really becomes an invalid.

Her face is purple, the end of her nose is red, her breath-
ing heavy and short, and she is pitiful to behold. Light gym-
nastic exercises, without apparatus, should be taken morn-
ing and night. Strengthen the muscular tissues of the
body by increasing the nitrogenous foods lean meats, old
beans, peas, lentils, nut foods, milk and eggs, and decreas-
ing the starches and sugars. Keep up the bulk by using
green vegetables, carefully cooked, tender lettuce, cress,
with a little lemon juice, and fruits and fruit juices. Give
a little cool water between meals, but not with meals.

A Word About Coffee Coffee is a laxative if it fol-
lows a glass of cool water in the early morning; it also
spares the tissues, and, in reducing weight, the patient
should take a cup of good percolated coffee, at least once
a day, if it agrees. In fact, the first meal of the day may
consist of one cup of good, strong coffee, diluted with one
cupful of scalded, not boiled, milk. The writer sees no
objection to a small cup of coffee after dinner, if it does
not upset digestion. The stimulating principles of coffee
spare the tissues and assist the obese in reducing weight.
Coffee, unlike alcohol, allays rather than increases the
appetite.

Give two meals a day, and no nibble between meals.
For dinner, give two well-broiled chops, or two poached
eggs, or a steak or chicken. For dessert, a half pound of

MRS. RORER'S DIET FOR THE SICK 75

grapes, or one ripe peach, or one baked apple, or better still,
a dish of lettuce with a few drops of oil and lemon juice, and
a cracker with a bit of ripe cheese.

Suppers should be light and composed of easily-
digested foods, as milk toast; hard-boiled yolks of eggs
and hard bread ; chopped rare meat sandwich ; koumys ;
matzoon ; buttermilk ; one slice of brown bread and a
glass of buttermilk; or one glass of matzoon and two
Uneeda biscuits ; broiled sweetbreads, eggs in various forms,
lettuce, chicory or endive salad, apple and celery salad, sliced
oranges, two baked bananas with two ounces of gluten bread.

The very obese should rest after the noonday meal,
but after supper should take a short walk. Rest by chang-
ing the occupation. Play tennis or golf every day.

MAY EAT

Clear vegetable soups

Meat broths, strained

Chicken tea

Chicken jelly

Chicken in jelly

Broiled, boiled and baked beef,
mutton and chicken; occasion-
ally veal

Broiled chipped beef

White-fleshed fish

Eggs, lightly cooked

Tender green vegetables, as
cooked cucumbers, squash,
string beans

Lettuce, chicory, celery, endive
and raw cabbage, with lemon
juice and a little oil

Stewed turnips

Spinach

Kale

Asparagus
Onions
Cauliflower
Brussels sprouts
Dandelions
Sour dock
Artichokes
Olives
Tomatoes

Fruit juices without sugar
Raw fruits without sugar
Very little stale bread
Cocoanut fingers
Almond wafers
Aleuronat gems
Gluten gems

Junket from skimmed milk
Buttermilk occasionally
Ripe cheese, as parmesan
schmierkase

and

76

MRS. RORER S DIET FOR THE SICK

MAY EAT Continued

Hazel nuts and cob nuts

Soy bean preparations

Coffee without sugar and cream

Clear weak tea

One glass of water between

meals
Oranges

Grape fruit

Ripe peaches

Baked apple without sugar and

cream
Currants
Raspberries
Blackberries

AVOID

Milk soups

Butter

Cream

Olive oil, except a little

green vegetables
Sea foods, except white fish
Salt foods
Pork
Veal

All made meat dishes
Rich sauces and soups
Potatoes, sweet and white
Macaroni
Cereals

Rice, except occasionally
Parsnips
Beets

Corn

All sweet dishes and candies
Malt and alcoholic liquors un-
on less ordered

All sweet wines, including cham-
pagne
Pickles
Bacon

Breads in general
Duck
Goose

Liver and kidneys
Dates and figs
Pears

Chocolate and cocoa
Water in large quantities

MRS. RORER'S DIET FOR THE SICK 77

DIET FOR LEANNESS

The writer does not believe that leanness is really a
disease that needs to have either dietetic or medical treat-
ment, except when accompanied by anaemia, tuberculosis,
or diseases of this kind. The ordinary person who is per-
fectly well, and lean, is to be congratulated; he is sure to
have a long and comfortable life. People with nervous
activity, who are perfectly well, are apt to be lean, and it
is well to let this leanness alone. "A lean dog is good for
a long chase." Oils, butter, cream, milk, cocoa, chocolate,
cocoanut fat, bread well buttered, baked potatoes with
butter, well-cooked cereals with cream, oatmeal and corn-
meal are all fat-producing foods. Such sweet dishes as figs,
dates, prunes, farinaceous foods with sugar and cream,
and honey, are to be recommended. A person who is lean
should avoid acids, pickles, bulky foods, as turnips, cab-
bage, carrots, parsnips, and substitute potatoes, rice, stewed
macaroni and cereals. They may also add to the diet now
and then a dish of preserves, jellies, or fruits with sugar;
and may take between the morning and noon, and the noon
and night meals, a glass of milk and an egg, or a glass of
plain milk, or a glass of buttermilk. All foods must be
thoroughly masticated.

Give an ounce of butter and a third of a half pint of
cream at each meal.

For the morning meal, give two soft-boiled eggs, a
piece of dry toast, or a piece of whole wheat bread, well
buttered. If dinner is taken at noon, it should consist of a
small quantity of cream soup, a piece of steak or a chop,
chicken or a roast, with whole wheat bread, well buttered,
a baked potato, followed by a cup of whipped cream, or
some dessert over which cream can be used. For the night
meal, use a cereal and cream, baked and stuffed potato,
potatoes au gratin, with a chop or omelet, or broiled chicken,
or sweetbread, with three or four stewed figs or prunes,
with cream, or a cup custard and sponge cake.

78 MRS. RORER'S DIET FOR THE SICK

Remember, to increase weight one must keep the
digestive tract in a perfectly healthy condition. If cream
disagrees, stop it at once, and give milk and egg. Give a
glass of water at the close of each meal, not with the meal.
If digestion is slow, give six blanched, not roasted, almonds
after each meal. Two or three times a week, slice two
Brazilian nuts over a lettuce salad, and dress the salad with
two tablespoonfuls of olive oil and 'a teaspoonful of vinegar
or lemon juice.

Theoretically all these foods increase fat, but they
fail utterly, from a practical standpoint, if they upset diges-
tion. Give three good meals a day, and egg and milk
between meals.

MAY EAT

Cream soups Macaroni

Broiled beef Hominy and hominy grits

Mutton Well-cooked cereals, with cream

Turkey Salads

Chicken Butter

Game Olive oil

Breakfast bacon Cocoanut cream

Good white bread, well baked Such nuts as pecans, black wal-

Baked potatoes nuts, pinons, a few almonds and

Asparagus peanuts

Onions All forms of sweet fruits

Cauliflower Light cream desserts

Rice Fruits

AVOID

All bulk foods, as Pies, puddings and cakes

Cabbage Rich sauces

Turnips Liver and kidneys

Kale Tripe

Clear soups Pork

Sea foods, with the exception of Veal

white-fleshed fish and oysters Pickles, lemons, olives

Candies Fried foods
All salt meats

MRS. RORER'S DIET FOR THE SICK 79

GOUT

Gout, like rheumatism, may be cured on a "shilling a
day," if you earn it. The overfed and underworked the
idle are frequently gouty.

Give plenty of pure water between meals; fruit juices,
especially orange, apple and grape juice ; the yolk of an
egg in milk ; the hard-boiled yolks grated over milk toast ;
puree of nuts ; puree of lentils ; sweet fresh peas and corn ;
an occasional bit of broiled white-fleshed fish, with an
abundance of succulent green vegetables lightly cooked.
In fact, such tender uncooked vegetables as lettuce, cress,
celery, endive, with citrous fruits, should form the bulk of the
diet. Give at least two quarts of water a day between
meals, and insist upon the patient giving up all red meats,
pink-fleshed fish, the Crustacea, lobsters, crabs, oysters and
clams, subacid fruits, sweets and highly seasoned soups
and sauces. Puree of lentil and puree of nuts must take
the place of meat. Do not reduce the gouty obese patient too
rapidly. The general vitality must be kept up. For this reason
avoid the bulky foods, such as coarse underground vege-
tables, potatoes, and white bread. Give skimmed milk in
place of whole milk. Buttermilk, matzoon and zoolak are
to be preferred to sweet milk.

When digestion is weak and the patient emaciated,
give lean chopped mutton cake, once a day; the yolk of a
hard-boiled egg on toast, once a day ; sweet milk with a
little cream between breakfast and luncheon. Boiled rice,
stewed cucumber or boiled string beans may be given with
the mutton cake.

80

MRS. RORERS DIET FOR THE SICK

MAY EAT

All forms of hard bread

Milk soups without butter

Vegetable soups no meat

Clam broth

Bellevue bouillon

Skimmed milk

Roquefort cheese (small quantity)

Yolks of eggs occasionally

Broiled bacon

Chopped meat cakes, broiled

Farinaceous foods and cereals

Rice

Sago and fruit

Tapioca and fruit

Strawberries, if they agree

Vegetable gelatin, with fruits

Nut dishes

Puree of lentils

Young peas

French canned peas

String beans

Celery

Stewed turnips

White potatoes, occasionally

Okra

Artichokes, French and Jerusalem

Stewed cucumbers

Light salads, little oil and plenty

of lemon juice
Stewed summer squash
Cauliflower
Kohl-rabi
Baked eggplant
Lettuce, cress, endive

AVOID

Meats in general ; pork, veal and

salt meats in particular
All appetizers, as anchovies,

caviar, herring and herring

roe
All warmed-over meats and

entrees

Fat foods in general
All fresh hot breads ; buckwheat

cakes

Pastries, preserves and candies
All sweet drinks
Jams and jellies

Such green vegetables as radishes,
asparagus, rhubarb, spinach, to-
matoes, garden cress, beets,
parsnips, salsify, yellow turnips,
boiled cabbage, onions,, baked
beans

Melons, peaches, plums, necta-
rines, apricots, grapes, figs,
bananas, prunes

All sour foods and condiments ;
pickles and spiced dishes

Indigestible foods, as mushrooms
sea foods and cheese

The above dishes may be arranged in menus so that
each meal will be attractive and appetizing and still simple.

Give a cup of clear coffee, without milk or sugar, or
fruit juice, early in the morning; the heavy meal at noon-
day, and supper at six o'clock, composed largely of cereals.

Caution If the patient has been in the habit of taking
wine with every meal, cut it off gradually. If tea and
coffee disagree, give an infusion of cocoa nibs or shells,

MRS. RORER'S DIET FOR THE SICK 81

with a very little milk or cream. Rich chocolate and cocoa
must be avoided. Saline waters are to be recommended
for the obese. A man who has been accustomed to strong
drink generally prefers a saline water, purchased at a drug
store, to a good spring water. Humor him in these mat-
ters. If the patient is thin and rather anaemic, do not give
him saline waters. Give plain pure soft water.

Watch the patient carefully, and note the results from
every meal. It is of utmost importance that the stomach
should be kept in good condition.

RHEUMATISM

One cannot decide for one's self whether one has
rheumatism or not. Twinges of pain may come from other
causes. Where rheumatism occurs, the care of the skin
is of equal importance with food. The patient must be
protected from sudden changes in the weather. A sudden
change from dry to damp, from hot to cold, will fre-
quently cause much trouble. On the other hand, he must
not sit in a close, overheated room; this makes one sensi-
tive to cold. See that the patient is warmly dressed in
light wool, that he may live in the open air; this, with
correct food, will aid greatly in a cure.

There are two kinds of rheumatism, one a sort of first
cousin to gout, which comes to the obese, the individual
who always gratifies his appetite on rich, highly-seasoned
foods ; the other we find in rural districts, among persons
who live on illy-selected foods pork and potatoes, fol-
lowed by pie, all washed down with weak tea or coffee,
for dinner, and bread and butter and stewed fruit for sup-
per; or those who take milk with their meals as a "bev-
erage."

Persons in the first class should be made to live on a
"shilling a day," and earn it. Wines must be exchanged for
large drafts of pure cold water. Rich nitrogenous foods,
sauces, soups, entrees and sweets, must be given up entirely.

6

82 MRS. RORER'S DIET FOR THE SICK

Eggs and milk may now and then be given in the place
of meat. Boiled rice and carefully-stewed macaroni, with
such cereals as Cream of Wheat, farina and hominy grits,
must take the place of potatoes. Milk soups must take the
place of meat soups. Green vegetables in goodly quantities
should be added to the diet. A dish of lettuce salad, with a
little oil and lemon juice, well-cooked spinach, cucumbers,
tender celery, carefully-boiled dandelions, cooked cress, Ro-
maine, string beans, young green peas, okra, Jerusalem and
globe artichokes, are all admissible. An occasional piece of
broiled white fish, or a few broiled oysters, or a little
stewed veal, are allowable in cases that are not severe.
Bread must be stale and dry. Tea and coffee with sugar
and milk must not be given.

A cup of black coffee is admissible after the morning
bath and before the breakfast.

Fruits may be eaten between meals, but not with other
foods.

Starchy foods should consist of carefully-boiled rice,
macaroni, carefully-boiled chestnuts, with now and then a
sweet potato; tapioca flavored with fruit juices, and sago.
Cream soups are always allowable, but must not be taken
with other foods; with whole wheat bread or hard white
bread they form an easily-digested night meal. Milk toast
may be given for breakfast, or supper.

Class two must be fed wheat germ cereals, shredded
wheat or oatmeal with cream, egg and milk for breakfast.
Lean beef, mutton, chicken, puree of lentils, Roman bread,
corn bread, wheat bread, well buttered, cup custards, suet
puddings, occasionally, for dinner. Junket, milk foods,
leban, buttermilk, brown bread, milk toast, eggs and chops
for supper. Rice and cream are also good.

If the patient is in bed, give a tepid bath and rub about
eight o'clock in the morning; then a half pint of cool, not
iced, water to drink, then a rest for thirty minutes, fol-
lowed by a breakfast of one toasted shredded wheat biscuit,
or a saucer of Wheatlet with a half pint of pasteurized milk.

MRS. RORER S DIET FOR THE SICK

83

At twelve o'clock give a dinner, consisting of whole wheat
bread and butter, broiled meat, with a dish of stewed prunes,
or three or four ripe peaches, or a half pound of dark grapes.

In the middle of the afternoon give a half pint or more
of soft, cool water, not iced. There is no objection to a
glass of milk in the middle of the afternoon if the patient
seems hungry, but water, after all, is the keynote to
recovery. At five o'clock give a puree of lentils, or any of
the cream soups, leaving out all high seasoning. Vary the
foods, but keep up this routine until the patient is better.
A glass of milk may be given at bedtime, if necessary.

Even after cured, the patient must continue a simple
diet for many months.

RHEUMATICS MAY EAT

A little chicken
White-fleshed fish
Lightly-cooked eggs
Milk and milk foods
Puree of peanuts
Milk soup
Boiled rice
Stewed macaroni
Boiled chestnuts
Popped corn

Fruits, except dates, figs and
prunes

Fruit juices

Carrots

Young peas

Stewed squash

Stewed cucumbers

Artichokes

Lettuce

Cress

Endive

Celery

Cauliflower

Brussels sprouts

MUST AVOID

All meats, except chicken

Sea foods, except white-fleshed

fish

Fried foods
Pies

Cakes, cookies
Candies
Rich puddings
Rich sauces
Meat soups

Jellies

Preserves

Tea with sugar and cream

Coffee with sugar and cream

Fruits stewed with sugar

Liquids with meals

Fresh bread

Hot breads

Griddle cakes

84 MRS. RORER'S DIET FOR THE SICK

CHRONIC RHEUMATISM

The treatment of chronic rheumatism differs from
that of the acute disease.

Most persons with this disease are underfed and badly
nourished ; they have been starved in the land of plenty ;
they have been ignorant of the foods necessary for perfect
nutrition. It is not an unusual thing to find chronic rheu-
matism among the tea and toast maidens, or the so-called
vegetarians of the rural districts, who live on bread, fruit,
cereals, "weak" tea or coffee, or cambric tea, or pork and
potatoes all carbonaceous foods. They usually have heavy
dinners in the middle of the day, go to work quickly after
eating, and their suppers are "light," composed of dough-
nuts, stewed fruits, white bread, all well washed down with
two or three cups of tea. Persons of this type are naturally
"subject to colds." They wear three or four times as much
clothing as is necessary for warmth, and heavy flannels
which prevent normal activity of the skin in fact, the
skin is almost in a dead condition. If they remove their
underclothes at night and shake them out, a fine white
powder falls over the floor. They sit in a warm, unventi-
lated room, and sleep in a room with the "night air" shut
out. These people look on pure air and water as their
greatest enemies.

Feed these patients rather than starve them. Give
them eggs and milk, and red meats. Lean beef is frequently
found advantageous. Cream soups are advisable ; yolk
of egg and milk; infant foods, as Eskay's, malted milk
and Mellin's food; junket; now and then a glass of
koumys. Tea and coffee can be taken between meals
alone, but never with food. All foods must be thoroughly
masticated. The use of sour milk and buttermilk must be
determined by the physician ; in certain cases they are
good, in others bad. Give cottage cheese three or four times
a week in the place of meat; stale bread and rice are the
acceptable starch foods. Give citrus fruits and apples.

MRS. RORER'S DIET FOR THE SICK 85

LIVER TROUBLES

Just what is meant by liver troubles must be decided
by the physician. Overeating of rich or badly-cooked food,
and overdrinking, will frequently overtax both the digestive
tract and the liver. Persons who indulge excessively in
sweets, preserves and cream are apt to have what they call
"torpid liver." The portal system of the liver has been
overtaxed. Give it rest before it is too late.

Biliousness is another term inaccurately used to
express a functional disorder of the liver where there is an
excessive secretion of bile. An excess of food, both in
quantity and quality, may now and then be disposed of