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August 10, 1912

Food for the Invalid and the Convalescent.

JAMA. 1912;LIX(6):470. doi:10.1001/jama.1912.04270080152044

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The title of this book does not do justice to the text. Instead of being merely another of the many books on sickroom dietetics, it is also an excellent manual of domestic economy. There are directions for buying all kinds of foodsupplies and for keeping them after they are purchased. A warning is issued against dirty stores. The necessity for good cooking is explained and the results of bad cooking are enumerated. The various terms used in cooking—boiling, stewing, etc.—are defined. The recipes are all good and practical. Under the title "Feeding the Healthy," bills of fare are given showing how to plac meals for families of different size at low cost, and at the same time to have variety and proper proportions of foodstuffs. The cost of each item is givne, the prices being those charged in New York. The book should be of great value not only to

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