SCIENTIFIC FEEDING _By_ MRS. DORA C. C. L. ROPER D.O. SECOND EDITION OAKLAND, CALIFORNIA R. S. KITCHENER, Printer 1914 Copyrighted 1914 by DORA C. C. L. ROPER All Rights Reserved ·DEDICATION· THESE PAGES ARE DEDICATED TO ALL WHO READ THEM, WITH THE EARNEST DESIRE TO MAINTAIN HEALTH AND PREVENT DISEASES WHICH ARE CREATED BY WRONG AND INTEMPERATE EATING AND DRINKING ⁂ Eat not to dullness; Drink not to elevation. --Benjamin Franklin [Illustration] Man is composed of what he has assimilated from his spiritual mental and physical food [Illustration: CONTENTS] Page Introduction 7 Preface 9 PART I. Chapter I. Food. Classification and Function of Foods 13 Chapter II. Study of Foods 16 PART II. Preparation of Foods. Table of Measures and Weights 43 Chapter I. Green Vegetables 43 Chapter II. Legumes and Meats 43 Chapter III. Fish, Cheese and Eggs 57-64 Chapter IV. Soups 67 Chapter V. Cereals, Noodles and Dumplings 76 Chapter VI. Breads, Cakes and Puddings 84 Chapter VII. Sauces and Salad Dressings 98 Chapter VIII. Salads 104 Chapter IX. Gelatines and Toasts 111 Chapter X. Fruits, Puddings and Gruels 119 Chapter XI. Fluids 129 PART III. Chapter I. Food Requirements. Table of Food Requirements 139 Chapter I. 15 Sample Menus with caloric value for the average adult.--Food for the Aged, giving 12 Sample Menus with caloric value 140-146 Chapter II. Diet during Pregnancy 150