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Food and Cookery for the Sick and Convalescent was originally published in 1904 to meet the demands of the numberless classes of trained nurses in cookery school.
The opening chapters are equally valuable to those who care for the sick and those who see in correct feeding the way of preventing much of the illness about us. Emphasis has been laid on the importance of diet from in fancy to old age.
The classification, composition, nutritive value, and digestibility of foods have been carefully considered with the same constant purpose of being a help to those who arrange dietaries. Considerable matter has been introduced with reference to diet in various diseases, and the recipes for the diabetic have involved much thought and labor.
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