Tropical home nursing / by R.J. Blackham.

  • Robert J. Blackham
Date:
1921
Catalogue details

Licence: Public Domain Mark

Credit: Tropical home nursing / by R.J. Blackham. Source: Wellcome Collection.

    70/198 page 56
    5 MASTICATION or CHEWING, The saliva, or spittle, has a digestive action on bread and starchy foods, but in order thet it may be enabled to do its work the food must not only be chewed, but must be kept for a while in the mouth, Soft invalid foods especially require to be acted on by the saliva, and therefore, bread and milk, rice, tapioca, puddings, etc., although not requiring chewing to enable them to be swallowed must remain for a sufficient time in the mouth. When the saliva is swallowed and reaches the stomach its powers of digestion are soon destroyed. SIcK R°oM COOKERY, The objects of cooking food are twofold :— 1. Aesthetic.—To improve its appearance and to de- velop in it new flavours. 2, Hygienic.—To sterilise the food to some extent and to enable it to keep longer. It is an error to suppose that cooking increases the digestibility of food. This is only true with regard to vegetable foods. The digestibility of meat is diminished by cooking, although the increased attractiveness of cooked meat may render it indirectly more capable of digestion by calling forth a more profuse flow of digestive juices, The processes of cooking employed are boiling, roasting, baking, stewing, broiling, and frying. (a) Botling—To retain the nutritious matters, the flesh in bulk is plunged into boiling water, and in a few minutes the external albuminous layer is coagulated. The temperature is then allowed to fall to about 160° Fahrenheit, and the cooking continued. To extract the nutritive matters, the flesh is cut into small pieces, placed in cold water, and gradually heated up; if it is desire . s
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