Part 14

Mix two tablespoons cold cooked sweetbread cut in cubes, one tablespoon cucumber cubes, and one-half tablespoon finely chopped celery. Beat one and one-half tablespoons heavy cream until stiff, then add one-eighth teaspoon granulated gelatin dissolved in one teaspoon boiling water and three-fourths teaspoon vinegar. Set in a pan of ice water and as mixture begins to thicken, add sweetbreads and vegetables. Mould and chill. Remove from mould, arrange on lettuce leaves, and garnish top with a slice of cucumbers and sprig of parsley.

CHICKEN AND NUT SALAD.

Mix two tablespoons cold cooked chicken or fowl cut in cubes with one tablespoon finely chopped celery and one-half tablespoon English walnut meats browned in oven with one-eighth teaspoon butter and a few grains salt, then broken in pieces. Moisten with mayonnaise dressing. Mound and garnish with curled celery, tips of celery, and whole nut meats.

PRINCESS PUDDING

1 egg yolk 3/4 teaspoon granulated gelatin dissolved in 1 tablespoon boiling water 2 teaspoons lemon juice 1/4 grain saccharine dissolved in 1/4 teaspoon cold water 1 egg white.

Beat egg yolk until thick and lemon-colored, add gelatin, continue the beating. As mixture thickens add gradually the lemon juice and saccharine. Fold in white of egg beaten until stiff and dry. Turn into a mould and chill.

COFFEE BAVARIAN CREAM.

2 tablespoons coffee infusion 1 tablespoon water 2 tablespoons heavy cream 1 egg yolk Few grains salt 3/4 teaspoon granulated gelatin soaked in 1 teaspoon cold water. 1 grain saccharine dissolved in 1/2 teaspoon cold water 1 egg white 1/4 teaspoon vanilla

Scald coffee, water and one-half cream. Add egg yolk, slightly beaten, and cook until mixture thickens; then add gelatin and salt. Remove from fire, cool, add saccharine, remaining cream beaten stiff, egg white beaten until stiff, and teaspoon vanilla. Turn into mould and chill.

LEMON CREAM SHERBET.

1/4 cup cream 2 tablespoons cold water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water 4 drops lemon juice Few grains salt

Mix ingredients in order given and freeze.

ORANGE ICE.

1/3 cup orange juice 1 teaspoon lemon juice 2 tablespoons cold water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water

Mix ingredients in order given, and freeze.

GRAPEFRUIT ICE.

1/4 cup grapefruit juice 1/4 cup water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water.

Remove juice from grapefruit, strain and add remaining ingredients, and freeze to a mush. Serve in sections of grapefruit.

FROZEN PUNCH.

1/4 cup cream 2 tablespoons cold water 1-1/2 teaspoons rum 1 egg yolk 1/2 grain saccharine dissolved in 1/2 teaspoon cold water Few grains salt

Scald one-half cream with water, add egg yolk slightly beaten and cook over hot water until mixture thickens. Cool, add remaining ingredients and freeze.

DIET LISTS.

Attention is called to the fact that the protein allowance in the following diets is not large. The first two tables represent fast days; the next six are transitional days, in which the nourishment is gradually increased but does not satisfy the caloric needs. The remainder may be selected according to the needs of the case or the weight of the patient.

To prevent monotony or to give variety, one meat may be substituted for another, or one "5%" vegetable for another. The fat may be increased by the addition of butter or olive oil if more calories are needed to maintain body weight. However, it is not considered desirable to give so much fat that the weight will increase.

TABLE I.

Protein, 10 grams Carbohydrate, 15 grams Fat, 7 grams Calories, 200

BREAKFAST. String beans (canned). 120 grams 2-1/2 h. tbsp. Asparagus (canned). 150 grams 3 h. tbsp. or 13-1/2 stalks 4 in. long. Tea or coffee.

DINNER. Celery. 100 grams 6 pieces 4-1/2 in. long. Spinach (cooked). 135 grams 3 h. tbsp. Tea or coffee.