The Washington herald., 1917-03-12
HOUSEWIVES DAILY
ECONOMY CALENDAR
Curing Colds in the Kitchen.
By FRANCES MARSHALL.

| Whatever may be your medical theory
on the subject OF the nasal and pulmo-
nary disturbances usually known simply
as "colds," we cannot overlook the fact
that they often result from exposure to
low temperature When we become chill
ed, that is become cold without feeling
any stimulating reaction, we feel that we
are taking cold" or course there are
| probably germs to be blamed for the con-
dition. but to those of US who can't see
germs and Just have to take them on
faith we cannot help blaming the ex-
posure to the low temperature
Ono very good way to keep from getting
colds. and OF breaking them up after We
have taken them, is through the kitchen.
Diet has lot to do with II, and though
colds are not quite serious enough for
most persons to feel the necessity of a
change of diet in consequence Of having
contracted one. they actually can be
diminished in number in any family where
the diet is changed little to suit the
patient.
Food certainly does play a very i'm
portant part in fitting US to withstand
the effects OF the severe cold. A thor
oughly reliable dietician gives credence to
the story that Eskimos sometimes con-
sumo as much as twenty pounds Of fat
meat and blubber a day. The fact that
10 per cent of the milk Of a walrus Is fat
further shows the necessity of a diet rich
in fats i'll cold weather. For this reason
we should take pains to eat plenty Of
butter, olive oil and fat meats in cold
weather: In order to avoid taking more
cold the patient already affected should
incline toward a fatty diet.
The old adage feed a cold and starve
a fever has been discredited a little
since the universal acceptance Of a rather
light diet in feeding of pneumonia pa
tients. The fact that a fever is COM
bined with the cold in pneumonia may
make difference. However, pneumonia
is too serious a matter for the home
dietician to attempt to deal with One
thing that Is always avoided in pneu-
monia cases is food that will cause fiat
ulency. The reason for this is that fiat
ulency pushes up the diaphragm and
induces coughing. The cold patient
should remember that, and should there
fore avoid heavy desserts and fried foods
generally. coffee unless 1t Is known to
agree perfectly and any food that is
not very well cooked. For the same
reason water should be avoided at meals,
though quantities shold be drunk between
meals. A good plan is to drink two
cupfuls Of water an hour before break
fast. taking care not to expose ones self
to exposure when still heated from the
effect OF the hot water.
Milk and eggs are recommended in the
treatment of colds. If milk does not
agree it can be taken as in pneumonia
cases. with the addition Of seltzer. Orange
juice and grape fruit are good, especially
it there is difficulty in swallowing. In
this event great care should be taken to
avoid any hard foods that would irri-
tate the throat. Warm milk is as sooth-
ing as anything.
In general the person subject to colds
should remain outdoors as much as pos
sible in the winter. He should choose his
pastimes from among outdoor sports. And
as outdoor life demands considerable
bodily heat the diet should contain rather
more oils and fats than the usual diet
for indoor folk. In cases Of asthma, even
though they be slight, heavy meals are
always taken in the middle of the day
and never at night. For the treatment of
any heavy cold care should be taken not
to tax the digestive organs just before
going to bed, as this is likely to induce
coughing.
[CopyriQht 1911