Part 3

SOUPS 134

OYSTERS 145

EGGS 153

POTATOES 161

MEATS 168

STEWS 185

SWEETBREADS 188

FISH 191

CUSTARDS, CREAMS, PUDDINGS, AND BLANC-MANGE 195

SALADS 211

ICE-CREAM, SHERBETS, AND ICES 217

COOKED FRUITS 225

BREAD 232

CAKE 246

DIET LISTS OR MENUS FOR THE SICK 254

LIQUID DIET--FIVE MENUS 254

LIGHT DIET--FIVE MENUS FOR BREAKFAST, DINNER, SUPPER, AND LUNCH 256

CONVALESCENT'S DIET--EIGHT MENUS FOR SPRING, SUMMER, AUTUMN, AND WINTER 260

SERVING

IMPORTANCE OF SKILL IN COOKING THE THINGS TO BE SERVED 267

GOOD SERVING A NECESSITY FOR THE SICK 268

PREPARATION OF THE INVALID'S TRAY 268, 270

IMPORTANCE OF HARMONY OF COLORS IN DISHES, LINEN, AND FLOWERS 269

CARE OF DISHES AND TRAY IN CONTAGIOUS DISEASES 271

TRAY DECORATION 272

VARIETY, INTERVALS OF FEEDING, AND QUANTITY OF FOOD TO BE GIVEN 273, 274

A PLAN FOR THE PREPARATION OF AN INVALID'S BREAKFAST 278

THE FEEDING OF CHILDREN