1/4 cup cauliflower purée 2/3 cup chicken or beef stock 1/4 tsp. onion juice (if desired) 2 tbs. 40% cream Salt and pepper
Add cauliflower to stock, and allow to come to a boil, season and add cream. Serve at once.
1 cup creamed tomatoes 1/2 cup water 1 sprig (1 tbs. chopped) parsley 3 cloves 1/2 tsp. salt 1/8 tsp. soda 1-1/2 oz. (3 tbs.) 40% cream
Cook tomatoes with cloves, parsley, and water for 20 minutes. Press through sieve and return to fire. Add soda; when effervescence ceases, add cream, and serve at once.
30 gm. cooked spinach 15 c.c. 40% cream 1 egg yolk
Cook spinach until tender and press through a sieve; add the broth; allow to cook about 5 minutes and add the well-beaten yolk and cream. Place the saucepan over hot water and cook 10 minutes. Season and serve at once.
Other Cream Soups, except Tomato Bisque, are made by the same recipe.
The nurse must be governed in the selection of the vegetables by the physician, using those from the 5% group until otherwise ordered. These must be boiled in three separate waters to further reduce their carbohydrate content.
Cream or butter is added to them when diet permits; in the beginning (after starvation) only salt or (in case the vegetable is given in form of a salad) a little lemon juice with a little salt and pepper added.
Grated onion, a small quantity of celery seed, or a tiny bit of chopped green pepper may be added for additional seasoning. When some fats are allowed, butter, olive oil, and cocoanut cream may be used; the latter is prepared as follows:
1 small cocoanut grated; this is washed in cold water slightly acidulated with vinegar to remove the sugar, then washed to remove the vinegar. Over the washed cocoanut pour 1 pint of boiling water; allow to stand until cold enough to squeeze through a cloth; press as much of the water out as possible. Pour the water into a shallow dish and allow to stand until the cream rises; skim off and serve with lemon juice on salad as a dressing.
BOILED CORNED BEEF WITH CABBAGE AND OTHER VEGETABLES[48]
"A portion containing 50-75 grams meat and 100 grams of each vegetable makes an excellent meal."
Horseradish (sauce) is recommended by Joslin as a seasoning, and some pickles made from group of 5% vegetables and without sweetening.