Bee Nilson (1908–1994)

Second Edition
This is the first book written entirely with the problems of a special diet in mind. The sections begin with short
explanations of such diseases as diabetes, anaemia, ulcers, heart diseases, and obesity, followed by the
reasons for prescribing fat-free, low protein, liquid, or other restricted diet and a description of the diet itself.
A general meal pattern, suggestions for eating out, ideas for packed lunches, and a set of fourteen dinner
and fourteen lunch or supper menus round off the discussion of each variety of disease and diet. The recipes for these menus are given in the second half of the book, ‘together with the names and addresses of manufacturers of special products.
Cooking for Special Diets will be of direct interest to the families of patients released from hospital, in cases
where the housewife is expected to turn a prescribed diet into palatable meals. All the recipes given here by
Bee Nilson (well-known as the author of the Penguin Cookery Book) have been tested by herself as well as
by student dietitians in college.
Cover photograph by Alan Spain… (meer)

Contents
Introduction 7
1. How to Use the Recipes 9
2. Glossary of Cooking Terms 18
3. Seasoning and Serving 2 5
4. Kitchen Equipment 28
5. Stocks and Soups 36
6. Sauces 49
7. Stuffings and Forcemeats 71
8. Fats and Frying 76
9. Milk, Cream, and Cheese 87
10. Eggs 100
11. Fish 119
12. Meat, Poultry, and Game 155
13. Vegetables, Herbs, and Salads 216
14. Fruit and Nuts 269
15. Cereals and Starch Foods 287
16. Sugar, Sweets, Icings, and Cake Fillings 305
17. Jellies and Aspic 320
18. Cakes, Puddings, Pastry, and Batters 329
19. Bread and Sandwiches 399
20. Beverages 414
21. Ice-Cream and Frozen Puddings 424
22. Hors-d'oeuvre and Savouries 431
23. Planning and Preparing Meals 445
Index 458
USING THE INDEX
The easiest and quickest way of finding any information in this book is to look in the Index. Here you will find all the ways of Cooking any particular type of food grouped together. For example, under “C' will be found all recipes using, as a principal ingredient, Celery, Cheese, Chicken, Chocolate, Cocoa, Coffee, and so on.
As the method I have used in this book does not lend itself to a separate section on puddings, you will fınd all the recipes suitable for puddings given in the Index under “P°.… (meer)