Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-01-19

broths, outlets and desserts with which
to coax the tickle appetites of the i'll as
it is to know how to measure medicines.
plump out pillows and ventilate the sick
chamber. But when the course was in
stalled no text book of scientific cookinS
for invalids was discoverable. None had
been written. In despair at the paucity
of literature on the subject, Miss Allen.
teacher of the nurses cooking class, APP
pealed to the ripened experience of Mr..
Sullivan. and she was not disappointed.
Mr.. Sullivan gave two months to the
preparation of the needed work, which
now stands as the summation of all his
career-the only complete, authoritative
work telling in plain, everyday English
just how to cook for those who have lost
their health or who are struggling to re-
gain it.
In his book Mr.. Sullivan points ont that
we'll cooked food is partially diSested.
Disease. he says, is often caused by i'm
proper feeding. In health, the appetite.
he thinks, is safe guide to follow, but
disease may so prevent it that It is I'M
wise to consider its cravings. In acute
cases of disease. Mr.. Sullivan adds. food
plays very important part toward re-
cOvery. In chronic cases, by careful
study of the food supply, much can be
done to keep up the strength of the pa
tient while endeavoring to overcome the
diseases a knowledge, by the nurse of
foods and food values suitable to the diff
ferent cases. Mr.. Sullivan holds. will
therefore enable her to he Of great as
sistance to the physician in attendance.
Much attention. he points out, should he
paid to the serving of foods to the sick.
Thus, dainty ways of serving foods have
a usefulness beyond their eSthetic value,
for every one knows that a feeble appetite
is often tempted by tastefully garnished
fCIr no
served would seem unpalatable.
In discussing the composition of food.
MIR. Sullivan says that II can be divided
into three classes, one of which builds
tissue and two of which furnish heat and
energy. All of these are known nutri-
ents There are also two other great
classes of foods. known as non-nutrents.
which valuable because they aid d.
gestiOn and absorption.
Taking up the nutrients. Mr.. Sullivan
SAYS that the tissue builders consist of
proteids meats. eggs. etc. while the heat
givers comprise carbohydrates sugar and
starch. as we'll as fats oils. butter etc.
The non nutrient class includes water.
mineral matter, salts. havors. extracts.
etc.
Then Mr. sullivan defines number of
mon use. Protein. he SAYS. is familiar
to us i'm the lean and gristle of meat the
white of egg, the gluten of wheat, etc.
This substance forms about Is per cent
OF the body of the average man. Its
chemical clements differ from the other
food principals. inasmuch as they contain
nitrogen. substance essential to life.
CarbOhy drates according to Mr.. Sui
livan. is the word used to indicate such
compounds as starches. different kinds of
sugars and the fiber of plants. Carbohy-
drates are found chiefly i'm the vegetable
foods like cereal grains. potatoes and
milk Starches and sugars, which Mr..
Sullivan finds to be very abundant in
ordinary food materials. are important
food ingredients, because they form an
abundant source of energy and are easily
digested. They may be and often are
transformed into fat in the body.
The fats. he tells us. occur principa lily
i'm animal foods. such as meats. fish. but
ter. etc. They are also abundant i'm some
vegetable products, such as olives and