food and cookery for the sick and convalescent
By Fannie Merritt Farmer, an American culinary expert of the nineteenth and early twentieth century. Emphasis has been laid on the importance of diet from infancy to old age. The classification, composition, nutritive value, and digestibility of food have been carefully considered with the same constant purpose of being a help to those who arrange dietaries. The chapter on infant feeding is an authoritative guide to aid in the development of the baby, while child feeding is considered with like care.
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