Full text of "The baby's food: recipes for the preparation of food for infants and children"

See other formats

■-(jy

JCO

TUT?

babyS food

DrIsaacA.Abt

I CD

THE J. F. HARTZ CO
LIMITED

MEDICAL BOOKS

/«&

Digitized by tine Internet Arciiive

in 2007 witii funding from

IVIicrosoft Corporation

http://www.arcliive.org/details/babysfoodrecipesOOabtiuoft

THE BABY'S FOOD

RECIPES FOR THE PREPARATION

OF FOOD FOR

INFANTS AND CHILDREN

ISAAC Af'ABT, M. D.

Professor of Diseases of Children

in the

Northwestern University Medical School

PHILADELPHIA AND LONDON

W. B. SAUNDERS COMPANY

1917

PRINTED IN AMERICA

PRESS OF

, B. SAUNDERS COMPANY

PHILADELPHIA

FOREWORD

Young mothers, nurses, and caretakers frequently
ask the physician for minute directions for the prepa-
ration of foods for infants and older children. I have-
attempted to collect from various sources recipes for
the preparation of the most commonly employed foods.
I undertook to do this primarily for my own conveni-
ence in prescribing for patients and meeting the repeated
demand. I claim no originaHty in regard to the recipes,
and acknowledge my indebtedness to various sources
for information:

Boland: Handbook of Invalid Cooking.

Farmer: Food and Cookery for the Sick and Con-
valescent.

Hill: A Cook-book for Nurses.

Patee: Practical Dietetics with Reference to Diet
in Disease.

Birk: Sauglings-krankheiten.

Ewald: Diat und Diatotherapie.

Langstein-Meyer: Sauglingsernahrung und Saug-
lingsstoflfwechsel.

United States Department of Agriculture: Farmer s
Bulletin, Preparation of Vegetables for the Table, by
Maria Parloa.

8 FOREWORD

Engle and Baum: Grundriss der Sauglingskunde.

Keller and Birk: Kinderflege Lehrbuch.

Hogan : How to Feed Children.

Webster and Llewelyn: The Apsley Cookery Book.

Rorer: Diet for the Sick.

I desire to acknowledge my indebtedness to my

assistant, Miss Freda Payne, R. N.; to Miss Louise

Stevenson, B. S., Dietitian, Butterworth Hospital, Grand

Rapids, Mich, (formerly Asst. Dietitian, Michael Reese

Hospital); to Miss Giselle Kessler, R. N., Supervisor of

the Sarah Morris Memorial for Children, and to Miss

Maude Perry, B. S., Supervisor of Dietetics, Michael

Reese Hospital, for valuable suggestions and material

assistance in arranging the recipes and correcting the

proof.

Isaac A. Abt.
Chicago, III.,
Jidy, 1917.

CONTENTS

PAGE

Table of Measures and Weights ii

Mineral Constituents i^

Caloric Value 13

Beverages 15

Acid Beverages 15

Albumincius Beverages 17

Starchy Beverages 19

Miscellaneous Beverages 21

Medicinal Teas 23

Mn-K Preparations 27

Broths and Soups 46

Animal Broths 46

Vegetable Soups 47

Farinaceous Soups 54

Miscellaneous 55

Gruels 58

Puddings and Cereal Preparations 64

Custards 74

Eggs * 76

Vegetables 78

Fruits 92

Meats 97

Sea Foods loi

Breads ' 107

Miscellaneous Recipes iii

lO CONTENTS

PAGB

Diet Lists ii6

Diet for Children from One to Two Years ii6

Diet for Children from Two to Five Years 117

Meyer's Dietary for Diarrhea in Older Children 117

Diet for Constipation in Older Children 119

Outline of Plan for Feeding the Baby 120

Artificial Feeding 122

Plan for Feeding the Baby (Diseases of Infancy — Birk) 122

Raths and Packs 125

Care of the Nipples and Bottles 133

Normal Salt Solution 134

Eruption of Teeth 135

Table of Measurements 135

Index 137

THE BABY'S FOOD

TABLE OF MEASURES

4 saltspoons

equal

I teaspoon.

2 teaspoons

equal

I dessertspoon.

3 teaspoons

equal

I tablespoon.

i^ dessertspoons

equal

I tablespoon.

2 tablespoons

equal

I ounce.

3 dessertspoons

equal

I ounce.

6 teaspoons

equal

I oimce.

8 drams

equal

I ounce.

2 ounces

equal

I wineglass.

8 ounces

equal

I cup or tumbler,

1 6 tablespoons

equal

I cup.

2 cups or tumblers

equal

I pint.

2 pints

equal

I quart.

I heaping tablespoonful of cane-sugar equals i ounce.

3 level tablespoonfuls of milk-sugar equal i ounce.

All ingredients measured by the tablespoon or teaspJoon
are measured level. To measure a spoonful, fill the
spoon and level it off with the back of a case-knife.

Grains.

5 ■

-<>h

-5i

Si-5

7 ■

-lO

-15

5 •

-8

-i3i

T^U-

12 THE BABY'S FOOD

MINERAL CONSTITUENTS OF THE FOOD
Amount of mineral ingredients of diet needed per day:

Grams.

Phosphoric acid 0.3-0.4

Sulphuric acid 0.2-0.3^

Potassium oxid 0.2-0.3

Sodium 0.4-0.6

Calcium oxid. 0.7-1.0

Magnesium ; 0.3-0.5

Chlorin 0.6-0.8

Iron 0.006-0.013

Infant requires about 5 grains of calcium daily.
Milk contains 22^ grains of calcium in each quart.
Eggs, cereals, rice, radishes, asparagus, and spinach are
rich in calcium.

Meat, fish, bread, fruit, and potatoes are poor in calcium.
Foods richest in iron are spinach and other green
vegetables, yolk of egg, beef, apples, lentils, strawberries,
white beans, peas, potatoes, wheat, and oatmeal.

Animal foods are rich in sodium; vegetable foods are
rich in potassium.
Percentage of phosphoric acid in fresh foods:

Per cent. Per cent.

Carrott 0.036 Barley meal 0.23

Turnip 0.058 Pork 0.16

Cabbage 0.089 Milk 0.22

Potato 0.14 Beef 0.28

Beans 0.92 Eggs 0.33

Cheese 0.37 Mutton 0.42

CALORIC VALUE OF VARIOUS FOODS 13

Foods rich in oxalic acid are : black tea, cocoa powder,
pepper, coffee, beans, sorrel, spinach, rhubarb, beets,
currants, and prunes.

Percentage of sulphur in dried proteins :

Per cent.

Dried egg-white 1.8

Dried syntonin 1,8

Dried wheat albumin 1.5

Dried pea albumin 0.4

Dried gluten albumin 0.7

CALORIC VALUE OF VARIOUS FOODS

Foods. Amounts. Calories. '

Applesauce i ounce 30

Bacon I ounce 30

Bread Average slice 80

Butter I pat (^ ounce) 80

Puttermilk i ounce 11

Cane-sugar i ounce 1 20

Carrot i ounce 13

Cereal (cooked) i heaping teaspoonful 50

Cereal waters i ounce 3

Chymogen milk i ounce 21

Cows' milk i ounce 21

Crackers i ounce ! 1 14

Cream (16 per cent.) . . i ounce 54

Custard i ounce 60

' The number of calories indicate the energy value of food from the
stand[}oint of nutrition, and the -figures are expressed in terms of
heat units.

14 THE BABY'S FOOD

Foods. Amounts. Calwies.

Dextrimaltose i ounce no

Egg I (2 ounces) 64

Egg (white) I 14

Egg (yolk) 1 50

Flour I ounce 100

Gelatin i ounce 50

Human milk i ounce 21

Keller's Malt Soup. . . i ounce 25

Malt (extract) i ounce 89

Meat I ounce 5o~7o

Milk-sugar i ounce 130

Potato I medium sized 90

Rice (boiled) i tablespoonf ul 60

Skimmed milk i ounce 11

Soup (chicken) i ounce 15

Spinach i ounce 8

Toast Average slice 80

ACID BEVERAGES

IRISH MOSS LEMONADE

1 cupful Irish moss,

2 cupfuls boiling water,

4 tablespoonfuls lemon juice,
I teaspoonful sugar.

Pick over and wash the moss and soak one-half hour.
Pour off the water and add the boiling water; cook until
syrupy, keeping it just below the boiling-point. If too
thick, add more hot water. Strain, add lemon juice,
and sugar to taste. Serve hot.

Useful for coughs and colds.

CREAM OF TARTAR DRINK

I or i^ teaspoonfuls cream of tartar,

I pint boiling water,

I or 2 tablespoonfuls lemon juice,

I teaspoonful sugar.
Dissolve the cream of tartar in the boiling water,
flavor with lemon and sugar when, cold, and strain and
drink as refrigerant and diuretic.

LEMON WHET

I cupful hot milk,

1 teaspoonful sugar,

2 tablespoonfuls lemon juice.

Heat the milk to boiling-point in a double boiler,

l6 THE BABY'S FOOD

add the lemon juice, and cook without stirring until the
whey separates. Strain through cheese-cloth and add
the sugar. May be served hot or cold.

WINE WHEY

I cupful sweet milk,
z cupful sherry wine.

Heat the milk to the boiling-point, add the wine, and
cook without stirring until the milk separates. Strain
through a fine strainer and serve hot or cold.

APPLE WATER

I sour apple,

I cupful boihng water,

I tablespoonful lemon juice,

1 teaspoonful sugar.

Cut an apple into small pieces without paring, add
boiling water and sugar, and cover. Let stand till cool,
then add lemon juice. Strain and serve.

GRAPE WATER

^ to I ounce of grape juice,
^ teaspoonful sugar,
4 ounces of water.

JELLY WATER

2 tablespoonfuls jelly (grape or currant),
f cupful boiling water.

Beat the jelly with a fork until smooth; add the boiling

ALBUMINOUS BEVERAGES 17

water. If extra sweetening is required, i or | grain of
saccharin may be added. If the jelly lacks flavor, add
lemon juice to taste.

ALBUMINOUS BEVERAGES

ALBUMIN WATER (a)

§ cupful boiled water,

I egg white.

Pinch of salt,

^ teaspoonful sugar,

^ teaspoonful orange juice.

To ^ cupful of boiled water add the white of one fresh
egg and a pinch of salt. Stir very thoroughly. A piece
or two of ice may be added before stirring; ^ teaspoonful
each of sugar and orange juice may be added if not
contra-indicated. Barley water may be substituted for
plain water.

ALBUMIN WATER (B)

^ cupful boiled water, ^

I egg white,
Pinch of salt.

Divide the white of one fresh egg by cutting it in
several directions with a sharp steel knife. Add ^ pint
of cold boiled water and a pinch of salt. Shake thoroughly
and serve cold, either from the bottle or a spoon.

l8 THE BABY'S FOOD

NUTRITIOUS LEMONADE

1 egg yolk,

2 teaspoonfuls granulated sugar,
5 ounces water,

Juice of ^ lemon.

A nourishing drink is made in the following way: Add
the juice of I lemon to the yolk of a raw egg; allow
this to stand for five minutes and then add 2 teaspoonfuls
of granulated sugar and 5 ounces of water.

ALBUMIN WATER WITH BEEF EXTRACT

I egg white,

I cupful boiling water,

J teaspoonful of Liebig's Beef Extract,

A pinch of salt and a pinch of celery salt.

Dissolve the beef extract in cold water, stir the white
of the egg into this mixture, then pour in the hot water
gradually while stirring constantly. Season with salt
and celery salt.

NUTRITIOUS ORANGEADE

I egg white,
I teaspoonful sugar.
Juice of I orange,
5 ounces water.

Beat the white of i raw egg with i teaspoonful of
granulated sugar, and add the juice of i orange and 5
ounces of water. Serve cold.

STARCHY BEVERAGES 19

STARCHY BEVERAGES
BARLEY WATER

I heaping teaspoonful pearl barley,
I pint water,
A pinch of salt.

Wash I heaping teaspoonful of pearl barley, let it soak
over night. Drain the water off and add a pint of water
and a pinch of salt. Boil for three or four hours or until
the grains of barley are soft. Water must be added from
time to time to keep the quantity up to i pint. Strain
through muslin.

When made from prepared barley flour (there are a
number of barley flours on the market) a little cold
water is added to i level tablespoonful of barley flour.
This is carefully blended into a very thin, smooth paste,
and then poured into a pint of boiling water containing
a pinch of salt. This should be boiled in an open stew
kettle for five or ten minutes and then transferred to a
double boiler and cooked for twenty minutes, then
strained through a fine strainer (preferably muslin)
and enough water added to bring it up to the original
quantity. ' •

RICE WATER

I heaping tablespoonful rice,
I pint water,
A pinch of salt.
Wash I heaping tablespoonful of rice, soak over night,
drain and add a pinch of salt. Cook in a double boiler

20 THE BABY'S FOOD

for three or four hours or until the grains of rice are
quite soft. Add water from time to time to keep the
quantity up to i pint. Strain through muslin.

OATMEAL WATER

I tablespoonful oatmeal,
I pint water,
A pinch of salt.

Add I tablespoonful of rolled, ground, or crushed oat-
meal to I pint of water, boil three hours in a double
boiler, add enough water to make a pint, and strain.
Salt to taste.

WHEAT FLOUR WATER

I or 2 tea spoonfuls wheat flour,
I pint boiHng water,
A pinch of salt.

Rub to a smooth paste one or two teaspoonfuls of
wheat flour with a Uttle cold water. Add this to i pint
of boiling water, boil a few minutes in an open pan, then
transfer to a double boiler and cook thirty minutes.
Salt to taste and strain through a fine strainer.

RICE FLOUR WATER AND OAT FLOUR WATER

These are made in exactly the same way as wheat
flour water as given above, using the rice flour or oat
flour instead of the wheat flour.

MISCELLANEOUS BEVERAGES 21

IMPERIAL GRAIiUM

I or 2 tablespoonfuls Imperial Granum,
I pint water.

Mix the ingredients, cook thirty minutes, and add
enough water to make a pint.

CORNMEAL WATER

I ounce cornmeal,
I quart water,
A pinch of salt.

Stir I ounce of meal (2 level tablespoonfuls) with cold
water until an evenly mixed thin broth is formed. Place
this in a quart of slightly salted boiling water, cover,
and boil for thirty minutes. Replace the water evap-
orated by boiling.

MISCELLANEOUS BEVERAGES

TEA

I teaspoonful green tea,
I pint water.

To a small ^ teaspoonful of green tea add i pint of
boiling water, cover and steep for two or three minutes,
or imtil the tea is of a light yellow color; then pour
through a clean sieve or muslin. The tea should be very
weak.

WEAK TEA FOR THIRST

3 leaves of tea,
I cupful boiling water.
Weak, cold tea (English breakfast), made by steeping

22 THE BABY'S FOOD

about 3 leaves in i cupful of boiling water for two min-
utes; is useful to quench the thirst of a baby suffering
with diarrhea.

IRISH MOSS TEA

5 cupful Irish moss,
I pint cold water,
I teaspoonful lemon juice,
I or 2 teaspoonfuls sugar.

Wash the Irish moss and drain. Cover with cold
water and allow to simmer until dissolved. Strain and
add the lemon juice and sugar to taste. This will often
relieve a dry cough.

COCOA

I teaspoonful cocoa,
^ cupful milk,
^ cupful water.
Sugar to taste.

Make a paste of i teaspoonful of cocoa and a little
cold water or milk. Add ^ cupful of milk and ^ cupful
of water, sweeten to taste, and boil from three to five
minutes.

WATER COCOA

I level teaspoonful cocoa,
I cupful water,
Sugar as desired.

Put the cocoa into a saucepan, add gradually 2 ounces

MISCELLANEOUS BEVERAGES 23

of cold water, bring to boil, add 4 ounces of boiling
water. Sweeten as desired and serve hot or iced.

MEDICINAL TEAS
CAMOMILE TEA

5 pint boiling water,

I teaspoonful of leaves of camomile, or

i teaspoonful of powdered camomile.

Pour 5 pint of boiling water over the leaves or powder
and allow to steep for three or four minutes, and strain.
This is a bitter tonic.

SASSAFRAS TEA

4 sticks sassafras bark,
I pint boiling water.

Pour the boiling water over the bark and allow to boil
for five minutes. Strain.

FENNEL WATER

^ pint boiling water,

I teaspoonful powdered fennel. '

Pour the boiling water over the fennel powder and
allow to steep for five minutes and strain.

CINNAMON WATER

I ounce stick cinnamon,
I pint boiling water.

Boil together fifteen minutes. Strain and serve hot or
cold.

24 THE BABY'S FOOD

FLAXSEED AND LICORICE TEA

1 ounce flaxseed,

2 drams licorice root,

1 pint boiling water.

Pour the boiling water over the whole flaxseed and
licorice root, which has been previously bruised, cover,
and cook very slowly for four hours. Strain before
serving.

SLIPPERY ELM TEA

2 teaspoonfuls slippery elm powder, or
I piece of the bark,

I cupful boiling water,

Sugar to taste,

^ teaspoonful lemon juice.

Pour the water upon the slippery elm powder or bark.
When cool, strain and flavor with sugar and lemon juice.
This is soothing in case of inflammation of the mucous
membrane.

GINGER TEA

I tablespoonful molasses,
I teaspoonful ginger,
^ cupful boiling water,
J cupful sweet milk.

Mix molasses and ginger; pour on gradually the
boiling water and boil one minute. Add the milk, and
when thoroughly heated, serve.

MEDICINAL TEAS 25

FLAXSEED TEA

2 tablespoonfuls unground flaxseed,

2 cupfuls boiling water,

Lemon juice to flavor,

Sugar to taste.
Wash the flaxseed and add the boiling water to the
washed flaxseed. Simmer one hour. Strain. Add the
lemon juice and sugar as indicated. Serve hot or cold.

CATNIP TEA

I tablespoonful catnip leaves,
I pint boiling water.

. Pour the boiling water over the leaves, allow to steep
for five minutes, strain, and serve. This is efficient in
relieving colic in infants when given by mouth or when
used as an enema.

MINT TEA

This is made by using the same proportions and pro-
ceeding as for catnip tea. It is used for the same pur-
pose.

SAGE TEA

I teaspoonful sage leaves.

1 pint boiling water.

Pour the water over the sage leaves, steep five min-
utes, strain, and serve. Good in cases of flatulence and
sometimes allays nausea.

ALMOND MILK

2 ounces sweet almonds,
2 ounces milk.

26 THE BABY'S FOOD

Scald 2 ounces of sweet almonds with boiling water;
after a few moments pour off the hot water and
remove the hulls. Put the blanched almonds into
a mortar, pound them thoroughly, and add 2 ounces of
milk (or 2 ounces of water) and mix well. Strain
through a cheese-cloth. The strained hquid is the so-
called almond milk.

TOAST WATER

2 slices stale bread,
I cupful boiling water,
A pinch of salt.

Cut the stale bread into ^-inch cubes and remove the
crusts. Dry thoroughly in a slow oven until crisp and
a delicate brown. Break into crumbs, add the water,
cover, and let stand one hour. Strain through a cheese-
cloth, season, and serve hot or cold. This often proves
efficient in cases of nausea.

LIME-WATER

I tablcspoonful slaked lime,

I quart boiled or distilled water.

Put the lime and water in a bottle, cork, and shake
thoroughly two or three times during the first hour.
The lime should then be allowed to settle, and after
twenty-four hours the upper clear fluid poured off into
a glass-stoppered bottle. Keep tightly corked and in a
cool place.

MILK PREPARATIONS .

WHEY

I quart milk,

I teaspoonful essence pepsin.

Curdle i quart of new milk at 104° F. with essence
of pepsin, liquid rennet, rennet powder (chymogen).
After a time the milk coagulates. Let it stand for
one-halif hour, then pour the whey off; or hang the
curdled milk in a straining cloth and let the whey
drip out.

LEMON WHEY

1 cupful hot milk,

2 teaspoonfuls sugar, .
2 tablespoonfuls lemon juice.

Heat the milk in a double boiler. When hot add the
lemon juice and cook without stirring until the whe^
separates. Strain through cheese-cloth and add the
sugar. Serve hot or cold.

WINE WHEY

I cupful sweet milk,
i cupful sherry wine.

Heat the milk to the boiling-point, add the wine, and

28 THE BABY'S FOOD

cook without stirring until the whey separates. Strain
through a fine strainer and serve hot or cold.

ACID PHOSPHATE WHEY

. I cupful hot milk,
2 teaspoonfuls sugar,

1 teaspoonful Horsford's Acid Phosphate.
Heat the milk in a double boiler; add the acid phos-
phate; cook without stirring until the whey separates.
Strain through cheese-cloth and add the sugar. Serve
hot or cold.

JUNKET

This is a healthful dessert made simply of pure milk
and sufficient junket tablet to coagulate the milk. It
is nutritious and easily digested.

Milk or cream that has been boiled or sterilized
cannot be used in making junket, and care must be
taken not to heat the milk more than lukewarm, as hot
milk spoils the action of the tablet.

CUSTARD JUNKET

2 cupful hot milk,
I egg,

4 tablespoonfuls sugar,
f cupful lukewarm milk,

1 teaspoonful vanilla,
§ junket tablet,

2 teaspoonfuls cold water.

Beat the egg, and add to it 2 tablespoonfuls sugar.

MILK PREPARATIONS 29

Pour the hot milk on the mixture of egg and sugar,
and stir thoroughly. Put this mixture into the top of
the double boiler and stir constantly until it thickens;
take at once from the fire and cool. Mix 2 tablespoon-
fuls of sugar with lukewarm milk, add this to the cooled
custard, and blend thoroughly. When lukewarm add
the vanilla and the tablet dissolved in cold water. Pour
the mixture immediately into sherbet cups or small
glasses. Stand in a warm room undisturbed until firm
like jelly, then put on ice to cool.

COCOA JUNKET

1 tablespoonful cocoa,

2 teaspoonfuls sugar,

2 tablespoonfuls boiling water,
I cupful milk,

J junket tablet,

I teaspoonful cold water,

3 drops vanilla.

Rub the cocoa, sugar, and boiling water to a smooth
paste, place over the fire, and bring to the boiling-point.
Add gradually the fresh cool milk and heat until luke-
warm, not more; add the vanilla and then the tablet
dissolved in cold water. Place in molds and keep in a
warm room until jellied. Place on ice and serve plain
or with sweetened cream.

30 THE BABY'S FOOD

COFFEE JUNKET

2 tablespoonfuls boiled coffee,

1 cupful milk,

2 tablespoonfuls sugar,
I junket tablet,

I teaspoonful cold water.

Heat the milk until lukewarm and add the coffee and
sugar; when the sugar is dissolved add the tablet dis-
solved in cold water. Place in molds, keep in a warm
room until jellied, and place on ice to cool.

VAinLLA, BITTER ALMOND, OR STRAWBERRY JUNKET

^ teaspoonful of vanilla, or

^ teaspoonful of bitter almond extract, or

I tablespoonful pure concentrated strawberry syrup,

I pint fresh milk,

I junket tablet.

Add the desired flavoring to the fresh cool milk, heat
till lukewarm, add the junket tablet previously dissolved
in cold water, and remove from stove. Allow to stand
in a warm room until firm, then place on the ice to cool.

FROZEN JUNKET

I pint milk,

i junket tablet,

4 ounces pure cream.

Heat the milk imtil lukewarm, add the dissolved
junket tablet, remove from the fire, and add the pure

MILK PREPARATIONS 31

cream. Pour at once into the freezer and freeze the same
as ice cream.

JUNKET FROM CONDENSED MILK

I can condensed milk,
I can hot water,
^ junket tablet,
J teaspoonful vanilla.

In making junket, where fresh milk cannot be secured,
condensed milk may be used. To i can of condensed
milk add an equal quantity of hot water and stir
thoroughly; add j teaspoonful vanilla. Cool the mixture
to a lukewarm temperature and add ^ junket tablet
previously dissolved. Pour into individual glasses and
let stand until firm. Cool and serve.

CHOCOLATE JUNKET

I quart milk,
^ cupful sugar,

1 square chocolate, or

2 tablespoonfuls cocoa,
I teaspoonful vanilla.
Whipped cream as desired,
I junket tablet.

Sweeten a quart of milk with ^ cupful of sugar. Melt
I square of chocolate or 2 tablespoonfuls of cocoa, add
^ cupful of the milk, and boil one minute. Remove from
the fire, add the remainder of the milk, which must not

32 THE BABY'S FOOD

be boiled, and i teaspoonful of vanilla. Probably this
mixture will now be lukewarm ; if it is not, warm it until
it is. Stir in i junket tablet (previously dissolved in
water). Pour at once into serving dishes and leave
undisturbed until firm. Place on ice to cool. If
whipped cream sweetened and flavored with vanilla is
heaped upon the chocolate junket before serving, a most
deUcious dessert is obtained.

JUNKET ICE CREAM

^ cupful cream,

^ cupful milk,

2§ tablespoonfuls sugar,

^ junket tablet,

2 teaspoonfuls cold water,

I teaspoonful vanilla.

Heat the milk until lukewarm, add the sugar and
vanilla; when the sugar is dissolved add the tablet dis-
solved in the cold water. Allow it to stand in a warm
room until firm, then beat thoroughly, turn into a small
pail, and freeze. The junket improves the consistency
of any cream.

Note. — The preparation may be varied by adding
2 teaspoonfuls of cocoa dissolved in a little boiling water.
Add the cocoa to the mixture before adding the junket
tablet.

MILK PREPARATIONS 33

PLAIN JUNKET

i junket tablet,
I pint milk,
Flavoring to taste.

Into a small bowl put ^ junket tablet or i teaspoonful
essence of pepsin, and add i pint of fresh cold milk;
stir gently to mix thoroughly. Place the bowl contain-
ing the milk and the digestive ferment in a pan of larger
size, and pour into the larger pan boiling water sufficient
to come to the level of the mixture. Let the bowl stand in
the hot water for two minutes; then remove and let stand
until it is firmly jellied. The junket is now ready for
use just as it is or sprinkled with sugar or grated nutmeg.
To keep the junket place it on ice or in a very, cold place.

BUTTERMILK MIXTURE. A. (Heubner)

I quart buttermilk,

2 1 level tablespoonfuls wheat flour,

3 to 4 level tablespoonfuls cane-sugar.

To a few tablespoonfuls of buttermilk add 2^ level
tablespoonfuls of flour and rub to a paste. Add enough
buttermilk to make i quart, (i) Bring to a boil, with-
draw from fire; (2) bring to a boil, withdraw from fire;
(3) add 3 to 4 level tablespoonfuls of cane-sugar and
bring to a boil for the third time. (1,2, and 3 should
require about thirty minutes' time.) Add boiled water
if necessary to make i quart; put on ice.
3

34 THE BABY'S FOOD

BUTTERMILK MIXTURE. B. (Jules Brady)

24 oz. ordinary buttermilk or acidified skimmed milk,
8 oz. barley water (i oz. barley flour to 8 oz. water),
I oz. Mellin's Food,
^ oz. cane-sugar.

Mix the ingredients and place on ice.

BUTTERMILK MIXTURE. C. (Jules Brady)

21^ OZ. acidified whole milk,

lof oz. barley water (use i oz. barley flour as above),

I oz. cane-sugar.

Mix the ingredients and place on ice.

BUTTERMILK FORMULA (Baginsky)

I quart buttermilk,

I to 3 tablespoonfuls browned flour,

I to 3 tablespoonfuls cane-sugar.

Mix the ingredients together imtil smooth, put on a
slow fire and, while constantly stirring, boil for three to
five minutes. Allow to cool and place on ice.

SWEETENED JUNKET

I cupful milk,
\ junket tablet,

1 tablespoonful sugar,

2 or 3 drops vanilla.

Warm i cupful of milk in a double boiler until it is
lukewarm. Add to this | of a junket tablet or 2 tea-

MILK PREPARATIONS 35

spoonful essence of pepsin, i tablesponful sugar, and
2 or 3 drops of vanilla. Pour into molds and put in a
warm place until the mixture is firmly set, then put in
the ice-box to chill.

ACIDIFIED MILK

I lactic acid bacilli tablet,
I quart milk.

Add a pure culture of lactic acid bacilli to raw or
boiled, whole, or skimmed milk (depending on the kind
of acidified milk desired), place in an earthenware dish
and allow to stand at about 8o° F. for fifteen to twenty-
hours, or until the milk is curdled. Stir vigorously in a
chum or with a spoon or egg-beater imtil the curds are
very small, and then pass the mixture through a fine
wire strainer. If the buttermilk is too thick, add a small
amount of water. When the buttermilk is once made,
a small portion (about 4 ounces) may be used for the
inoculating agent for the next supply to be made. In
this way the original culture may be made to last from
six to eight weeks. The quantity and action of the
product made will vary but Uttle. Add 4 ounces of
buttermilk to i quart of fresh milk, put in a warm
place, and follow the above directions.

Sometimes the milk will not coagulate, although it
may smell sour. Stirring gently with a spoon will often
produce coagulation in a few minutes. The fat present
will rise to the top, and when coagulated appears as a

36 THE BABY'S FOOD

brownish-yellow scum, which may be removed before
the curd is broken up.

HYDROCHLORIC ACH) MILK

I quart milk,
I pint water,

25 drops dilute hydrochloric acid
(10 per cent, solution).

Add the milk to the water and bring to the boiling-
point. Then add the hydrochloric acid. Cool before
serving.

SOT BEAN AND CONDENSED MILK (Ruhrah)

I quart water,

1 level tablespoonful soy-bean flour,

2 level tablespoonfuls barley flour,
A pinch of salt.

Condensed milk as desired.

To I quart of water add the soy-bean flour and the
barley flour, and a pinch of salt. Boil for twenty
minutes or longer, and replace the water lost by evapora-
tion. To this add condensed milk, varying the propor-
tion from I to 16 to I to 8: i to 8 would require the
addition of i dram of condensed milk to each ounce of
fluid; I to 16 would require i dram of condensed milk
to 2 ounces of fluid, according to the age of the
child. As a rule this will be found to agree admirably,
and may be used in quantities var)dng from 2 to 8
ounces at a feeding. The preparation may be varied

MILK PREPARATIONS 37

in composition, and in older children the barley flour
and soy-bean flour may be increased to double the
strength advised above; that is, 2 level tablespoonfuls
of soy-bean flour and 4 of barley, and occasionally this
may be increased still further.

If too large a quantity of soy bean is used, or if it is
used without a sufficient amount of starch or condensed
milk, it is liable to cause thin, dark-colored, foul-smelling
stools.

CHTMOGEN OR PEGNIN MILK

I quart milk,

I teaspoonful chymogen or pegnin.

Boil the milk for five minutes, cool to 104° F., and
add I teaspoonful of chymogen or pegnin, and stir for
one-half minute. Allow to stand for twenty minutes,
when it will have coagulated, then beat it until the curds
are finely divided. Do not heat above 100° F. when
preparing the individual bottles for feeding.

ALBUMIN OR EIWEISS MILK (Finkelstein)

I quart milk,
Digestive ferment,

1 pint buttermilk,

2 level tablespoonfuls wheat flour,
I pint water,

Dextrimaltose as directed.

Heat I quart of fresh whole milk to 98° to 100° F.,
then add 2 level tablespoonfuls chymogen powder or

38 THE BABY'S FOOD

essence of pepsin (i teaspoonful) or a junket tablet
(previously dissolved in a little cold water), place in a
water-bath of 107° F. for fifteen to twenty minutes
until coagulated, and then hang in a sterile muslin bag
one hour to drain off the liquor of the milk.

To the curd of i quart of milk thus obtained add i
pint of buttermilk and rub through a copper hair-
strainer three times. To this add 2 level table-
spoonfuls of wheat flour rubbed to a paste with i pint
of water. Boil the mixture ten minutes, cutting back
and forth constantly, not stirring, with a large wooden
spoon; otherwise large curds will form. If necessary
add water to make the finished mixture i quart.

Dextrimaltose (3 to 5 per cent.) should be added when
directed by the physician. The early addition of 3 per
cent, dextrimaltose is advisable. This is best done by
dissolving the dextrimaltose in a moderate quantity
of water and adding while the mixture is boiling. The
albumin milk must not be overheated before feeding,
as it will curdle.

ALBUMIN Mn.K (Engel)

I quart milk,

3 level teaspoonfuls chymogen,

I quart sterile water

Boil I quart of milk for five minutes. Place in a
water-bath of a temperature 104° to 107° F. and add
3 level teaspoonfuls chymogen (dissolved in cold water).

MILK PREPARATIONS 39

Let the milk thus treated rest at room temperature
one-half hour. The milk now having cooled to 89° to
91° F., heat it rapidly to 104° to 107° F.; after a few
minutes the milk will begin to coagulate. Stir constantly
until the desired temperature is reached. Do not
disturb for fifteen minutes. Add i quart of sterile
water and mix. After a time the curds settle to the
bottom; let rest one-half hour, and then pour off one-
half of the fluid which has collected at the top. The
preparation is now completed, the lower quart being
used. Do not heat this milk over 100° F. before feeding
or coagulation will take place.

ALBUMIN MILK (MiUler and Schloss)

I quart water,

I quart buttermilk,

45 ounces boiled top-milk,

I ounce dextrimaltose.

Mix I quart of water and i quart of buttermilk, and
boil two or three minutes. Allow to stand quietly in a
room for thirty minutes, when the curds will have settled
to the bottom and the whey will have formed over them.
Pour off 36 ounces of the whey and mix the remaining
curds thoroughly. Pour 4^ ounces from the top of
a quart of milk which has been previously boiled. Put
this in a mixing bowl and add to it an ounce of dextri-
maltose and 27^ ounces of the prepared curds from

40 THE BABY'S FOOD

which the whey has been poured away; mix all together
thoroughly. Thus i quart of albumin milk is ready for
use.

ALBUMIN MILK (Heim and John)

21 ounces hot water,
21 ounces milk,
3^ quarts boiled milk.
Digestive ferment.

From 21 ounces of raw cows' milk obtain the casein
by adding a digestive ferment. The curds should be
separated from the whey and 21 ounces of hot water
added to the curds. Bring to a boil while stirring
constantly, then strain through a hair sieve. In this
way an almost homogeneous milk is obtained. Mix
this with 3 1 quarts of boiled milk and boil again, so
that tough membranes or lumps may not form, as is
sometimes the case when the fresh casein is put through
a sieve and boiled but once.

KOUMISS (Peiser)

I pint milk,

I cake yeast,

I teaspoonful sodium bicarbonate

(20 per cent, solution),
I pint water.

Place a pint of milk in a quart flask and add to this
I cake of yeast and shake thoroughly. Place the flask

MILK PREPARATIONS 41

near the oven and control the temperature with a
thermometer, keeping it at about 86° F. During the
day the shaking should be repeated at intervals. After
twenty-four hours the koumiss is ready, though not in a
form available for the infant. To reduce the acidity, i
teaspoonful of sodium bicarbonate (20 per cent, solu-
tion) should be added, and the koumiss diluted with
an equal quantity of water. Thus is obtained a mix-
ture equal in milk-sugar and whey content to albumin
milk.

BENGER'S FOOD

Benger's Food may be added to a milk, mixture to
constitute from 2^ to 5 per cent, of the total mix-
ture. Thus, to a 30-ounce mixture it will be necessary
to add i| ounces of Benger's Food to make 5 per cent, of
the total or f ounce of Benger's Food to make 2^ per
cent. The formula of the milk mixture may contain the
amount of milk and water as directed by the physician.
Prepare in the following way : Add i or 2 ounces of the pre-
pared formula to the Benger's Food and rub to a smooth
paste. Bring the remainder of the formula to the
boiling-point in the double boiler, then pour this boiling
mixture over the paste. Mix well and allow to stand
without heat for fifteen minutes. Heat for the second
time to the boiling-point in an open stew-pan over an
open flame, stirring most of the time. Allow to cool
and place on ice.

43 THE BABY'S FOOD

SCHLOSS MILE (Formula A)
(For Infants under three months)

6 ounces or 176 c.c. of 16 per cent, cream,

42 ounces or 140 c.c. of whole milk,

23 ounces or 700 c.c. water,

3 grains or 0.2 gram potassium chlorid,

I ounce or 30 grams dextrimaltose,

§ ounce or 15 grams flour,

I level teaspoonful or 5 grams powdered casein.

Mix all the ingredients except the potassium chlorid,
and boil for fifteen minutes. Cool and add the potas-
sium chlorid in solution.

- SCHLOSS MH/K (Fonnula B)
(For Infants over three months)

6 ounces or 176 c.c. 16 per cent, cream,

4I ounces or 140 c.c. whole milk,

23 ounces or 700 c.c. water,

3 grains or 0.3 gram potassium chlorid,

I J or 2 ounces or 45 to 60 grams dextrimaltose,

I level teaspoonful or 5 grams powdered casein.

Mix the same as preceding.

These recipes are intende.d to make i liter (quart) of
the mixture. It contains the same precentage of salts
and fats as human milk, but less sugar without the
dextrin and maltose and the powdered casein. If flour
is used it must be boiled with the sugar casein prepara-

MILK PREPARATIONS 43

tion for fifteen minutes. If no flour is used the Diixture
is simply brought to the boiling-point.

LAROSAN MILK

f ounce Larosan powder,
I pint milk,

Water or gruel as directed,
Sugar as directed.

Rub into a paste i small package (f ounce) Larosan
powder with a small quantity taken from a pint of
fresh milk. Bring the remainder of the pint to a boil
and add the mixture to it; boil the whole for five minutes,
stirring constantly. Strain through a fine sieve, and
add water or gruel as the physician directs. . Add sugar
in the proportion of 3 to 5 per cent., as directed.

FRIEDENTHAL'S MILK FORMULA

II ounces skimmed milk,

20 ounces water,

85 ounces 16 per cent, cream,

2 ounces milk-sugar,

14.4 grains potassium chlorid,

7.2 grains monobasic potassium phosphate,

7.2 grains dibasic potassium phosphate.

Mix together the skimmed milk, water, cream, and
milk-sugar. Pasteurize for twenty minutes at 140° F.
Cool and add the potassium salts in solution.

44 THE BABY'S FOOD

KELLER'S MALT SOUP

1 1 ounces warm milk,
2 ounces flour,
2f ounces Loeflaund's or Borcherdt's Malt Soup

Extract,
20 ounces water.

To II ounces of warm milk gradually add the flour
(which has been rubbed to a thin paste with a little
cold water), stirring constantly while adding it. Pour
through a clean sieve or muslin.

In another dish dissolve 2f ounces of the malt soup
extract in 20 ounces of warm boiled water. Then mix
both solutions, put on the fire, and, while stirring con-
stantly, boil for two or three minutes.

MILK-MALT SOUP MADE FROM POWDER

5 rounded tablespoonfuls of dry malt soup powder,
22 ounces warm water,
3 rounded tablespoonfuls wheat flour,
1 1 ounces milk.
Dissolve the dry malt soup powder in the warm water;
mix the wheat flour with the milk and strain through a
cheese-cloth. Then mix all together and bring to boil
in a double boiler, stirring frequently. Boil five minutes.
To dissolve the dry malt soup powder add it slowly
to the warm water, stirring until complete solution is
obtained.
Malt soup is of great value in the treatment of con-

MILK PREPARATIONS 45

stipation in the artificially fed infant; the laxative effect
is due to the high percentage of maltose which it con-
tains.

ARTIFICIAL MILK

I ounce suet,

I pint thin barley water,

I ounce gelatin,

I teaspoonful milk-sugar,

12 sweet almonds.

Cut up very finely i ounce of suet and tie loosely in
a muslin bag. Boil slowly for an hour in the barley
water, to which has been added I ounce of gelatin and
milk-sugar as directed. Add a little water occasion-
ally as it boils away. Pound up 12 sweet almonds and
pour the fluid slowly on them, and mix well. Strain
before using.

BROTHS AND SOUPS

Animal Broths
lamb or veal broth

I pound lamb or veal,
I quart cold water,
A pinch of salt.

Chop the meat fine and add to the cold water with a
pinch of salt; cook slowly for two or three hours in a
double boiler. Add water if necessary from time to time,
so that when finished there will be i pint of broth.
Strain. When cold, skim off the fat.

VEAL BROTH FOR DELICATE CHILDREN

I pound veal,

I quart water,

A pinch of salt,

6 teaspoonfuls cream.
Veal broth may be made in the usual way, carefully
skimming off all the fat; 20 drops of cream may then be
added to each ounce of broth. Sugar may be added
if indicated.

CHICKEN BROTH

I small chicken or ^ large fowl,
I quart boiling water,
A pinch of salt.

Remove the skin and fat from the chicken or fowl
46

BROTHS AND SOUPS 47

and chop bones and all into small pieces. Add i quart

boiling water and the salt. Cover and allow to simmer

over a slow fire or in a double boiler for two hours.

After removing from the fire, allow to stand one hour

and then strain. While cooking add water if necessary

from time to time so that there will be i pint when

finished.

Vegetable Soups

cream soups
I tablespoonful cooked peas, or potatoes, or as-
paragus, or corn, or tomatoes,
^ cupful water,
^ cupful sweet milk,
^ teaspoonful flour,
I teaspoonful butter,
A pinch of salt.

Cream soups may be made from vegetable pulp,
using I tablespoonful of cooked peas, or potatoes, or
asparagus. Add to the pulp ^ cupful of water in which
the vegetables were cooked and | cupful sweet milk.
Mix i teaspoonful of flour with the butter and salt, add
to the above mixture, and boil several minutes. Strain
if necessary and serve hot.

Com or tomatoes may be used in the same manner,
using 2 tablespoonfuls of the strained vegetables, | pint
water, and f pint of milk. When tomatoes are used,
add a small pinch of baking soda before adding the
other ingredients.

48 THE BABY'S FOOD

GREEN PEA SOUP

I pint shelled peas,

I I pints boiling water,
I quart milk,

1 slice onion,

2 tablespoonfuls butter,
I tablespoonful flour,
A pinch of salt.

Put the peas in a stew-pan with the boiling water and
a small slice of onion and cook until tender, which will
be about thirty minutes. Pour off the water, saving
for use later. Mash the peas fine, then add the water
in which they were boiled, and rub through a puree
sieve. Return to the saucepan, add flour and butter
(beaten together) and the salt. Now gradually add the
milk, which must be boiling hot, beat well, and cook ten
minutes, stirring frequently.

CARROT SOUP (A)

I pound carrots,
I pint water,
I quart meat broth,
A pinch of salt.

Scrape i pound of carrots and cook them in a pint
of water for forty-five minutes, or until soft. Put them
through a fine wire strainer into a quart of previously
prepared meat broth. Salt to taste.

BROTHS AND SOUPS 49

CARROT SOUP (B)

I pound carrots (red part only),

1 quart milk,

2 tomatoes,

I ounce butter,
A pinch of salt.

Boil the carrots for thirty to forty-five minutes in a
pint of water, drain, and allow them to cool; grate or
pound the red part until smooth. Skin the tomatoes
and cook with the butter in a small saucepan and add to
the carrots. Add all to the boiling milk (which has been
brought to boil in a double boiler) and let simmer for
forty-five minutes. Serve with toasted squares of bread.

POTATO SOUP

6 medium-sized potatoes,
I pint chopped celery,
I slice onion (if desired),
I tablespoonful butter,
I tablespoonful flour,
i^ tablespoonfuls salt,
I quart milk.

Pare the potatoes and put in a stew-pan with the celery
and the sUce of onion (if desired). Cover with boiUng
water and put over a hot fire. Cook thirty minutes.
Reserve half a cupful of the milk cold and bring the rest
of the milk to the boiling-point in a double boiler. Mix
the flour with the cold milk and stir into the boiling

50 THE BABY'S FOOD

milk. When the vegetables have been cooking thirty
minutes, pour ofif the water, saving it to use later.
Mash and beat the vegetables until fine and light,
then gradually beat in the water in which they were
boiled, rub through a puree sieve; put back on the fire.
Add the salt and whip with an egg-beater for three min-
utes, then gradually beat in the boiling milk. Add the
butter and serve at once.

SPLIT PEA SOUP

I pint split peas,
4 quarts water,
^ pound salt pork,

1 slice onion,

2 tablespoonfuls celery,
I tablespoonful flour,

I tablespoonful butter.

Pick the peas over that there may be no blemished
ones, then wash and soak in cold water over night. In
the morning drain off the water and put them in the
soup with 4 quarts of water and the salt pork. Sim-
mer gently seven hours, being careful that the soup
does not burn. When it has cooked six hours add the
seasoning. Stir the soup with a large wooden spoon.
When done it should be thin enough to pour. By boil-
ing it may become too thick; if so, add boiling water.

When thoroughly cooked the soup is smooth and
rather mealy. If not cooked enough, after standing a

BROTHS AND SOUPS 51

few minutes the thick part will settle and the top look
watery. At the end of seven hours strain the soup
through a sieve and return to the soup pot. Beat the
flour and butter together until creamy, then stir into
the soup, and simmer half an hour longer. If the pork
has not seasoned the soup sufficiently, add a httle salt.
For some tastes the soup will be improved by the addi-
tion of a quart of boiling milk. Serve little squares of
toasted bread in a separate dish.

SPINACH SOUP

4 tablespoonfuls boiled spinach,

I slice onion,

I quart milk,

^ tablespoonful butter,

I tablespoonful flour,

Salt to taste.

Prepare the spinach as follows: Wash well in three
or four waters. Boil it in as Uttle water as will keep it
from burning and stir frequently; it will take from ten
to fifteen minutes to cook, according to the age of the
spinach. Drain it and rub through a sieve.

Slice the onion, throw it into cold water, bring quickly
to the boiling-point. Boil the milk and drop the onion
into it, and let it simmer for a minute or two. Then
strain out the onion and add the milk and salt to the
prepared spinach.

52 THE BABY'S FOOD

CAULIFLOWER SOUP

I large or 2 small cauliflowers,

I quart white stock,

A pinch of salt.
Boil the cauHflower in water until tender, but not
broken. This will require from twenty to thirty
minutes. Keep little sprays of the white part to add to
the soup before serving. Add the rest to the stock and
simmer for ten minutes, then put it through a wire sieve.
Return to a saucepan and add the sprays of cauliflower
and serve very hot.

The white stock is made by mixing 2 oimces of barley
flour with a Uttle cold water, adding it to i quart of boil-
ing milk, seasoned with a little butter and salt, and then
boiling until it thickens.

VEGETABLE SOUP

J pound lamb,
I potato,

1 carrot,

2 stalks celery,

1 tablespoonful pearl barley,

2 tablespoonfuls rice,
2 quarts water,

A pinch of salt.
Cut the vegetables into small pieces, add these and
the barley and rice to 2 quarts of water, and boil down
to I quart, cooking three hours. Add a pinch of salt
and strain before serving.

BROTHS AND SOUPS S3

QUICK LENTIL SOUP

I teaspoonful lentil powder

^ pint boiling water,

Pinch of celery salt,

I or 2 tablespoonfuls of cream or § teaspoonful butter.

Stir I teaspoonful of lentil powder into | pint of
boiling water, cook thirty minutes, add a little celery
salt, take from the fire, and add a tablespoonful or two
of cream or a little butter.

NAVY BEAN SOUP

2 ounces (4 tablespoonfuls) navy beans,

i^ pints water,

I cupful meat broth,

I teaspoonful butter,

I teaspoonful flour,

^ teaspoonful salt.

Soak 2 ounces of beans in cold water, drain off, and
cook them slowly in i ^ pints of water until they are soft
but not broken. Rub through a sieve, add i cupful
of meat broth, and cook for one-half hour, adding more
broth if it boils away. Mix together i teaspoonful of
butter, I teaspoonful of flour and | teaspoonful of salt,
and add to the soup. Return to the fire and cook for
a few minutes.

54 THE BABY'S FOOD

Farinaceous Soups
browned flour soup

1 tablespoonful wheat flour,

2 teaspoonful butter (if desired),

1 quart water,
A pinch of salt.

Brown the flour in a clean pan with or without the
butter. Add i quart of water and bring slowly to the
boiling-point, stirring constantly. Salt to taste. Feed
cold or warm. This is very useful in diarrhea in older
children.

MACARONI SOUP

2 tablespoonfuls barley flour,
§ pound macaroni,

I quart milk,
I ounce butter,
A pinch of salt,
I pint water.

Boil the macaroni in a pint of water for twenty min-
utes, then drain and cut in |-inch lengths. Boil the milk
in a double boiler with the butter and salt, thicken with
2 tablespoonfuls of barley flour, add the macaroni, and
cook for forty-five minutes.

FARINA SOUP

I pint meat broth,
I tablespoonful farina,
Salt to taste.

BROTHS AND SOUPS $5

To a pint of meat broth gradually add, while stirring,
I even tablespoonful farina, and boil down to i cup
(I pint) , boiling about twenty minutes. The farina may
be boiled for fifteen or twenty minutes before adding
the meat broth, then the farina and broth may be boiled
together but ten minutes.

VEAL AND VEGETABLE BROTH WITH FARINA

I pound veal,
I quart water.
Cook two to four hours, drain off broth.

I medium-sized potato,
I carrot,

I cupful dry farina,
A pinch of salt.

Scrape the vegetables, cut into small pieces, and cook
in double boiler imtil tender. Strain through a fine
strainer, add this to the meat broth, and reheat. When
hot add J cupful of farina and cook for one hour. Season.

Miscellaneous Soups
liebig's extract of beef thickened
I teaspoonful Liebig's Extract,
I pint boiling barley water,
I teacupful milk, or whites of 2 eggs,
A pinch of salt.

A teaspoonful of Liebig's Extract may be added to a
pint of boiling barley water, which has been seasoned

56 THE BABY'S FOOD

with a pinch of salt. To this may be added also a
teacupfiil of milk. Instead of the milk the whites of
2 eggs, beaten up with 2 tablespoonfuls of milk, may be
stirred into the beef extract and barley water when cool
enough to be taken. Too great heat will coagulate the
egg albumen.

DRIED FRUIT SOUP

^ cupful dried apricots,

5 cupful prunes,

I pint cold water.

Sugar to taste,

I teaspoonful rice flour (if desired).

Pick over and wash the fruit imtil perfectly clean.
Cook in a pint of water until soft; strain and squeeze
out the juice. Sweeten to taste. If desired it may be
thickened by adding i rounded teaspoonful of rice flour
to each pint of fruit juice. After adding the flour cook
twenty minutes to convert raw starch.

WHEY SOUP

1 pint milk whey,

2 to 3 level teaspoonfuls cornstarch or cornmeal.

Make the whey by the whey recipe given previously,
mix the meal with a small portion of the whey, and
bring the rest of the whey to the boiling-point. While
stirring continually pour the meal into the whey, boil a
short time, and then strain through a hair-sieve. After

BROTHS AND SOUPS 57

standing for a time the soup stiffens, but becomes fluid
when it is heated to body temperature.

APPLE SOUP

^ pound apples,

I pint water,

I heaping tablespoonful sugar,

Lemon peel,

A pinch of salt.

Wash the apples, slice them into the water, and stew
for thirty to forty-five minutes. At the termination of
the cooking add the sugar and some lemon peel. Strain
the soup through a hair-strainer and add a pinch of salt.

GRUELS

CEREAL GRUELS

Boiling Scalded

Cereal. Salt. water. milk.

I tbsp. barley flour I teasp. ^ cup ^ cup

I " rice flour i " | " | "

I " farina I " J " § "

1 " oat flour 1 " i " h "

2 " cracker crumbs., i " ^ " ^ "

In the top of the double boiler mix the desired flour
with enough cold water to form a paste. Add the boil-
ing water, boil for two or three minutes over the fire,
then set over the lower part of the double boiler and
cook for fifteen or twenty minutes, stirring frequently.
Add the salt and scalded milk and serve in a hot cup or
bowl. The cracker gruel does not need to be mixed
with the cold water nor cooked over the hot water, as
it is sufficiently cooked by the two or three minutes'
boiUng.

FLOUR-BALL GRUEL

I tablespoonful grated flour-ball,

I pint milk,

A pinch of salt,

I tablespoonful cold water.

Grate i tablespoonful of flour from a previously pre-
pared flour-ball (see recipe for Flour-ball). Put the
flour into § pint of fresh milk and stir over the fire until

GRUELS 59

it comes to a boil. Add a pinch of salt and a table-
spoonful of cold water and serve. The gruel is excellent
for children with diarrhea.

BROWNED RICE FLOUR GRUEL

2 tablespoonfuls browned rice flour,
6 tablespoonfuls water,
2 pint boiled water.

To make the browned rice flour, put ^ pound of rice
flour into a granite baking-pan and place in the oven;
shake and stir it occasionally until every grain of the
flour is slightly browned. Take it from the oven, and
when it is cold put it in a glass jar and cover it.

To make the gruel, moisten 2 tablespoonfuls of the
browned flour in 6 tablespoonfuls of cold water. Add
^ pint of freshly boiled water, place over the fire in a
double boiler, and cook for one-half hour.

Serve plain or with milk, or add 2 tablespoonfuls of
cream. With the addition of an equal quantity of milk
this food is well adapted to infants and young children.

FARINA MILK GRUEL

f pint milk,

I tablespoonful farina,

A pinch of salt.

Put i pint of milk in double boiler or in a saucepan
and heat it to the boiUng-point over hot water. Sprinkle

(Jo THE BABY'S FOOD

into the milk a tablespoonful of dry farina, and cook for
twenty minutes, stirring frequently.

ARROWROOT GRUEL (A)

1 teaspoonful Bermuda arrowroot,

2 teaspoonfuls cold milk,
5 pint boiling milk,

^ teaspoonful sugar,
A pinch of salt,

A pinch of cinnamon, or | teaspoonful of
brandy, or a dozen large raisins.

Mix the arrowroot with the cold milk. Stir this
slowly into the boiling milk, and allow to simmer for
five minutes. Stir constantly to prevent lumps or
burning. Add the sugar and salt, and, if desired, a
pinch of cinnamon. In place of the cinnamon ^ tea-
spoonful of brandy or a dozen large raisins may be boiled
in the milk. If the raisins are used they should be
stoned, and the sugar may be omitted.

ARROWROOT GRUEL (B)

2 tablespoonfuls arrowroot,
2 tablespoonfuls cold water,
I cupful boiling water or milk,
A pinch of salt.

Mix the arrowroot with the cold water until smooth.
Add to it the boiling water or boiling milk and cook for
one hour. Add a little salt, strain, and serve hot.

GRUELS 6l

ARROWROOT GRUEL (C)

I teaspoonful arrowroot,
I tablespoonful cold milk,
I pint warm milk,
Salt to taste.

Mix well I teaspoonful of arrowroot with i table-
spoonful of cold milk. Put this into a saucepan con-
taining f to I pint of milk which is quite warm but not
boiling. Stir gently, but not too slowly, and always
one way, from left to right, using the handle of a wooden
spoon. Stir constantly until it thickens and is of a
cream-like consistency, when it is ready for use.

FLOUR GRUEL

I tablespoonful boiling water,
I cupful milk,
I teaspoonful salt,
^ tablespoonful flour.
Sugar and butter as desired.

Put the boiling water in an uncovered pan. Add the
milk and salt and bring to the boiling-point. Mix the
flour to a smooth paste with a little cold milk, add to the
boiling fluids, and cook five minutes, stirring constantly.

Strain into a cup and serve. The gruel may be varied
by adding ^ teaspoonful of butter before straining. It
may be sweetened to taste.

63 THE BABY'S FOOD

CRACKER GRUEL

^ cupful milk,

^ cupful water,

I tablespoonful rolled and sifted cracker crumbs,

I teaspoonful salt.

Bring the milk and water to the boiling-point, add
the cracker crumbs, and cook in a double boiler for five
minutes. Salt to taste.

GRtlELS FROM RICE, OATS, WHEAT, AND BARLEY

These are made in the same manner either from the
flours or from the graias. If the flours are used the
proportions are 2 to 4 level tablespoonfuls of the flour
to a pint of water. When the grains are used, 2 table-
spoonfuls are soaked over night, then cooked for four
hours. This should be strained, and when milk is to be
added it must be stirred in immediately after removing
from the fire.

CORNMEAL GRUEL

^ cupful yellow commeal,
I pint hot water or hot milk.
Salt to taste.

Sprinkle the commeal into the hot water or hot milk,
to which the salt has been added. Cook for one hour
in a double boiler.

GRUELS 63

THICKENED MILK

I tablespoonful wheat or rice flour,

I pint milk,

Sugar and cinnamon to taste.

Much nourishment is obtained from milk thickened
with wheat flour or rice flour. The method is as
follows : Rub the flour until smooth in a few spoonfuls of
milk. Gradually add more milk until I pint is used.
Sweeten and flavor with cinnamon and boil for several
minutes, stirring it continually to insure smoothness.

PUDDINGS AND CEREAL PREPARATIONS

SAGO JELLY

i pint sago,

I pint cold water,

I pint boiling water,

A pinch of salt,

|- cupful sugar,

I teaspoonful lemon juice.
Soak the sago over night in a pint of cold water;
in the morning add a pint of boihng water and a pinch
of salt. Boil in the double boiler one hour, then add
I cupful of sugar and the lemon juice.

SAGO PUDDING

1 pint milk, .
if ounces sago,

I J ounces butter,

2 eggs,

I teaspoonful sugar.
Cook if ounces of well- washed white sago in a pint
of milk. Stir often to prevent burning. When the
sago becomes tender place it in a dish to cool. Add if
ounces of butter and stir until it froths. To this add
the yolks of 2 eggs, one after the other, i teaspoonful of
sugar after each egg, and lastly whip the whites of the
eggs and stir them in. Bake in a well-buttered form
with moderate heat for three-quarters of an hour.
64

PUDDINGS AND CEREAL PREPARATIONS 65

RICE MILK (A)

I ounce rice,
I pint scalded milk,
I saltspoonful salt,
I teaspoonful sugar.

Soak the rice in cold water for twelve hours. Strain
and add i pint scalded milk, the salt, and sugar. Stir
well and cook for one hour. Rub through a fine sieve
and dilute with more milk if desired. Sago or tapioca
may be used in the same way.

RICE MILK (b)

I pint boiling milk,

if ounces rice,

I tablespoonful sugar.
Stir into a pint of boiling milk if ounces of well-
washed rice, add a tablespoonful of sugar, and stir well.
Cook slowly until it is soft, which usually requires
about one hour.

ORANGE RICB

if ounces boiled rice.

Juice of 2 oranges,

I heaping teaspoonful sugar,

I paper of gelatin,

4 oimces boiling water,

I sweet orange.

Make a mixture of the freshly boiled rice, the orange
juice, sugar, and gelatin (dissolved in the boiling water).

66 THE BABY'S FOOD

Build a shell with the sections of a sweet orange and fill
with the above mixture. Serve cold.

MILK RICE WITH FRUIT

I ounce rice,

I pint boiling milk,

Small amount of lemon peel,

I orange,

1 tablespoonful sugar.
Jelly or fruit as desired,

2 egg-whites,

5 teaspoonful pulverized sugar.
Wash the rice and pour it into i pint of boiling whole
milk, cover, and cook slowly in a double boiler until soft.
Then add a small amount of lemon peel, the orange and
sugar, and stir well. Place in a flat porcelain dish some
stiff jelly or, better, fresh fruit (pears, apples, oranges, or
sliced pineapple). Pour the rice over the fruit, then the
well-whipped whites of 2 eggs. Sprinkle it over with
pulverized sugar, and set it in a moderately hot oven
until it is a delicate brown.

RICE JELLY

1 2 tablespoonfuls rice,
I cupful cold water,
A pinch of salt,
f cup milk,
I egg-white.
Wash the rice and soak in cold water for two hours and

PUDDINGS AND CEREAL PREPARATIONS 67

drain. Bring the milk to a boil and gradually add the
rice. Cook in a double boiler for one and a half hours.
Strain through a fine sieve. Place in molds and pour
over the rice the well-whipped egg-white. May be
served cold with milk (or cream) and sugar.

CORNMEAL MUSH

I level tablespoonful cornmeal,
^ pint warm milk,
I teaspoonful salt,
I teaspoonful sugar.

Stir together slowly the cornmeal, warm milk, salt, and
sugar, and boil for fifteen minutes.

Rice meal mush or oatmeal mush may be made in the
same way, except that 15 level tablespoonfuls of the latter
are used instead of i tablespoonful of the former.

JUNKET AND CORNMEAL PUDDING

4 tablespoonfuls yellow cornmeal,

I pinch salt,

I pint boiling water,

1 pint milk,

2 tablespoonfuls sugar,
I junket tablet.
Grating of nutmeg-
Put one pint of boiling water into a double boiler, add

the salt, and then gradually add the meal, stirring con-

68 THE BABY'S FOOD

tinually. Stir until quite smooth and cook for one-half
hour. Remove from the fire and add i pint of cool milk
in which 2 tablespoonfuls of sugar have been dissolved.
Mix well together and when cooled to lukewarm add i
dissolved junket tablet. Stir the junket tablet in quickly
and turn the mixture at once into serving dishes. Grate
over the top a little nutmeg. Let set until firm, and then
place on ice to cool.

CORN FLOUR PUDDING

1 pint milk,

2 tablespoonfuls com flour,
Flavor to taste,

Jam if desired.

With I pint of milk mix 2 tablespoonfuls corn flour;
flavor to taste; then boil the whole eight minutes. Allow
it to cool in a mold and serve with or without jam.

CORNSTARCH PUDDING

1 pint milk,

2 tablespoonfuls cornstarch,

I level tablespoonful cane-sugar.
Flavor to taste.

With I pint of milk mix 2 tablespoonfuls of cornstarch
and I level tablespoonful cane-sugar. Flavor to taste;
then boil the whole eight minutes; allow to cool in a
mold.

PUDDINGS AND CEREAL PREPARATIONS 69

HUNGARIAN PUDDING

I once butter,

I heaping tablespoonful pulverized sugar,

1 ounce flour,
4 ounces milk,

2 eggs,

1 grated lemon peel,
f teaspoonful sugar,

^ ounce bread crumbs.

Place the butter, pulverized sugar, and flour on the
mixing board and make a ball. Boil the milk and place
the ball in it, and cook, with continuous stirring, to a
thick mush. Let cool. Stir in the yolks of 2 eggs one
after the other, add the lemon peel, sugar, and finally
the beaten whites of 2 eggs. Butter a stew-pan, sprinkle
the bread crumbs on it, place this preparation in it,
cover, and stew for one hour.

RICE AND MILK PUDDING

2 tablespoonfuls rice,

1 tablespoonful cornstarch,

2 pints milk.

Boil the milk in a double boiler, and while stirring add
the rice and cornstarch and cook until the rice is soft and
creamy in color. The pudding may be sweetened when
served.

7a THE BABY'S FOOD

CUSTARD PUDDING

I egg,

I teaspoonful sugar,

4 ounces milk,

I teaspoonful flour (if desired).

Break the egg into a teacup and add the sugar, beating
thoroughly. Add the milk, stir, and tie over the cup a
small piece of linen; place the cup in a shallow saucepan
half full of water, and boil for ten minutes. If it is
desired to make a light batter pudding, a teaspoonful of
flour should be mixed with the milk before tying up the
cup.

Fawnaceous Puddings
PLAIN pudding

1 tablespoonful cornstarch, or
1 2 tablespoonfuls farina, or

2 teaspoonfuls arrowroot,*
I white of I egg,

I cupful scalded milk,
^ tablespoonful sugar,
Few drops vanilla, or
I teaspoonful brandy, or
Few shavings lemon rind.
See method below.

Note. — ^This amount of arrowroot will not make a
pudding of sufficient stiffness to mold, but the arrowroot
is more delicate unmolded.

PUDDINGS AND CEREAL PRERARATIONS 71

CHOCOLATE PUDDING

Farinaceous material same as for plain pudding,

^ cupful milk,

^ white of I egg,

I tablespoonful sugar,

f square of chocolate, melted,

A pinch of salt.

Method. — Mix farinaceous material, sugar, and a pinch
of salt together. Add enough cold water to form a
smooth, thick paste. Place in a double boiler and cook
until it thickens, stirring constantly. Add to this the
scalded milk and chocolate. Cook ten minutes longer,
stirring occasionally. Beat the egg-white until quite stiff,
add the hot, thickened milk gradually, beating all the
time. Pour into a mold which has been dipped into cold
water. Chill. Unmold and serve plain or with custard
dressing.

VARIATIONS

(i) After the pudding has cooked for ten minutes,
pour over it the yolk of an egg, beaten slightly. Bake in
the oven for ten minutes. To one beaten egg-white add
I tablespoonful sugar, and spread it over the pudding.
Return to the oven to brown the meringue slightly.
Serve cold.

(2) Before molding the pudding garnish the bottom of
the mold with a candied cherry, or serve with fruit sauce, or
when unmolded make a small hollow in the top of the pud-
ding, in which put i teaspoonful of currant or grape jelly.

7a THE BABY'S FOOD

Tapioca Pudding
cream tapioca
2 tablespoonfuls minute tapioca, or
I tablespoonful pearl tapioca,
^ cupful milk,
I tablespoonful sugar,
^egg,

Few thin shavings of lemon rind scalded with
milk, or lo or 12 drops of vanilla.

See method below.

BAKED TAPIOCA

I tablespoonful minute or pearl tapioca,
I cupful milk,
I tablespoonful sugar,
^ yolk of I egg,

Few thin shavings of lemon rind scalded with
milk, or 10 to 12 drops of vanilla.
See method below.

FRUIT TAPIOCA

2 tablespoonfuls pearl tapioca, or

3 tablespoonfuls minute tapioca,
I cupful boiling water,

Sugar to taste,

I apple or i peach, or I cupful berries.

The apple may be pared and cored and cut in eighths.
The peaches may be peeled and cut in halves or quarters.

PUDDINGS AND CEREAL PREPARATIONS 73

Method. — If pearl tapioca is used, soak one hour or
longer in cold water. If minute tapioca is used, no soak-
ing is required. Put the tapioca in the desired liquid
in a double boiler. Cook until transparent. (The time
required for cooking minute tapioca is shorter than for
cooking pearl tapioca.)

Add the egg yolk, and unless to be baked, return to the
double boiler and cook until slightly thickened. Add the
egg-white, beaten stiff ; put in mold.

When cold, unmold and serve with cream or fruit
sauce. If the pudding is to be baked, add the cooked
tapioca to the egg or to the fruit. Put in the oven and
bake until the egg is set or the fruit is soft. When egg is
used, bake in pan of hot water, as in baking custard.

These proportions give a pudding that will unmold
when cold. If a creamy consistency is desired, use one-
half the quantity of tapioca indicated.

CUSTARDS
General Method
Scald the milk. While scalding, beat the egg. Add
the sugar to it. Mix well. Add the scalded milk slowly,
stirring all the time. Pour into a baking dish, put it into
a pan of hot water, and bake until the custard is firm.
Test by inserting point of knife in center. If knife blade
is clean upon withdrawal, the custard is thoroughly
cooked.

PLAIN CUSTARD

§ cupful milk,

I yolk of egg, or from | to i egg,

I tablespoonful sugar,

\ teaspoonful vanilla, or grating of nutmeg.

Cook by general method given above.

chocolate custard
§ cupful milk,
I yolk of egg,
I tablespoonful sugar.
I tablespoonful scraped chocolate.

Melt the chocolate over hot water. Dilute with
scalded milk until of the consistency to pour. Add the
chocolate to the egg, and finish according to the general
directions given above.

CUSTARDS 75

BAKED CUSTARD

I egg,

I I tablespoonfuls sugar,
f cupful scalded milk,
Nutmeg or cinnamon to flavor,
Small pinch of salt.

Beat the egg slightly, add the sugar and salt. Add hot
milk gradually, and pour into small buttered molds.
Sprinkle with nutmeg or cinnamon, set in a pan of hot
water, and bake in a slow oven until firm. Remove from
mold for serving.

EGGS

General Principle in Cooking
As egg albumin coagulates at i6o° F. and as it toughens
when boiled, eggs should be cooked below the boiling-
point to insure a tender consistency.

SOFT COOKED EGG

I pint water,
I egg.

Method I. — Put i pint of water in a saucepan. When
it boils remove the saucepan to side of range, put in i
washed egg, and let it stand from five to ten minutes,
according to consistency desired. Serve in heated egg
cup.

Method 2. — Wash i egg and put in saucepan with i
pint of cold water. Bring to boiling-point. Remove
from water and serve in heated egg cup.

POACHED EGG

I egg,

I slice toast,

Parsley,

A pinch of salt.

Into a shallow pan of boiling water break i egg.

Remove the pan to a place on the range where the water

will not boil, and let it stand until the white is coagulated
76

EGGS 77

and a thin film is formed over the yolk. Lay a neatly
trimmed piece of toast on a skimmer, dip it in the hot
water to soften it, place in the middle of a hot plate,
remove the egg carefully with the skimmer, and place on
the toast. Garnish with parsley.

CODDLED EGG

I egg,

I pint water.

Into a saucepan of boiling water a fresh egg is placed
without removing the shell. The water is immediately
removed from the fire and the egg cooked slowly in it for
five minutes. The white should then be of jelly-like
consistency.

EGG POACHED IN MILK

I egg,

i^ teaspoonfuls butter,

^ cupful milk or thin cream,

I pinch salt, .

I slice toast.

Melt the butter in the top of the double boiler, add the
milk or thin cream, and when hot carefully drop in the
egg. Cool until the white is nearly firm, keeping it just
below the boiling-point. Add the salt and serve on toast.

VEGETABLES

Vegetables, on general principles, should all be prepared
in the same manner. Clean very carefully and boil in
salt water until soft. Cut them into small pieces and boil
again until a thick broth is formed. Strain through a
hair-strainer and add a piece of butter. Whenever prac-
ticable save the cooking water, as it contains most of the
plant minerals.

MASHED POTATOES (A)

I pint boiled potatoes,

I tablespoonful butter,

^ teaspoonful salt,

Milk or cream to moisten.
To prepare them just as they should be — light, creamy,
and snowy white — allow to each pint of potatoes i
tablespoonful of butter, | teaspoonful salt, and hot milk
or cream to moisten. Mash in the kettle in which they
boiled, and beat with a fork until they are light and
creamy. If not quite ready to serve, set the kettle in a
pan of hot water and leave on the back of the range until
desired on the table.

MASHED POTATOES (B)

J pound potatoes,
^ teaspoonful salt,
Water to cover potatoes,
I teaspoonful butter.

Place J pound of potatoes in enough boiling salt water
78

VEGETABLES 79

to cover them, and boil in the ordinary way until they
are thoroughly done. Put through a fine sieve and add
I teaspoonful of butter.

MASHED POTATOES (C)

I pound potatoes,
I teaspoonful salt,
I pint water,
f teaspoonful butter,
4 ounces milk.

Clean and scrape well I pound of small potatoes, boil
until they are soft in salt water (| teaspoonful of salt to
I pint). Pour the water off and let them steam while on
the stove. Put through a hair-strainer and whip with
f teaspoonful butter. Add 4 ounces of milk and stir well.

BAKED POTATOES

Select potatoes having a smooth, unmarred surface.
Wash perfectly clean and dry with a cloth. Put them in
an old baking pan — do not crowd them — and place in a
hot oven. If the oven is large and hot and the potatoes
of medium size, forty minutes is sufficient for the baking.
On the other hand, if the oven is filled with cold potatoes
the temperature of the oven will be. quickly reduced and
it will require an hour to bake the potatoes. Baked
potatoes should be served as soon as they are done. If
they must be kept any time after the baking is com-
pleted, break them in order that the moisture may escape.

8o THE BABY'S FOOD

Keep them in a warm oven or covered with a cheese-
cloth in a stew-pan.

YOUNG KOHLRABI

2 kohlrabi,

I pint boiling water,

^ teaspoonful salt.

Wash and peel 2 young kohlrabi. Lay aside the young
tender leaves. Slice the kohlrabi into § pint boiling
water, add ^ teaspoonful salt, and boil slowly for a
quarter of an hour. Pour the water off and set it aside.
Place the tender leaves in another pot and boil for five
minutes. Drain the water off and add this to the
kohlrabi water which has been set aside. Then to this
water add the finely chopped leaves. Now pour this
water over the kohlrabi, place on the stove, and boil
slowly for five minutes. If it is necessary, strain this
again through the hair-strainer.

SPINACH

I quart spinach,

^ pint water,

I teaspoonful butter,

§ teaspoonful salt.

Bread crumbs as needed.

Remove roots, pick over carefully (discarding wilted
leaves), and wash thoroughly in many waters until free
from sand. Cook in boiling salted water, allowing one-

VEGETABLES 8l

fourth as much water as spinach. Cook twenty-five
to thirty minutes. Chop fine or rub through a coarse
sieve. To 2 tablespoonfuls of spinach add i teaspoonful
of fine bread crumbs, ^ teaspoonful of melted butter,
and a pinch of salt. Reheat and serve.

ASPARAGUS ON TOAST

9 stalks of asparagus,
I quart water,

1 teaspoonful salt,

2 slices toast,

I teaspoonful butter.

This delicate spring vegetable should be treated very
simply, yet carefully. Cut off the woody part and scrape
the lower part of the stalks. Wash well and tie in a
bunch. Put into a deep stew-pan with the cut ends
resting on the bottom of the stew-pan. Pour in enough
boiling water to come up to the tender heads, but not to
cover them. Add a teaspoonful of salt for each quart of
water. Boil slowly until tender, having the cover
partially off the stew-pan. This requires from fifteen to
thirty minutes, depending on the freshness and tender-
ness of the vegetable.

Butter some slices of well-toasted bread and lay on a
platter. Arrange the cooked asparagus on the toast,
season with butter and a little salt, and serve at once.
(The water in which the asparagus was boiled may be
used in making vegetable soup.)

82 THE BABY'S FOOD

Another method of cooking asparagus is to cut the
tender part into short pieces, add boiling water enough to
cover the vegetable, and place on the fire. Cook until
tender (about fifteen minutes), season with salt and but-
ter, and serve in the greater part of the fluid in which it
was cooked. If preferred a cream dressing may be served
with asparagus.

CREAMED ASPARAGUS

9 stalks of asparagus,

I pint water,

J cupful milk,

I teaspoonful flour,

1 teaspoonful butter,
A pinch of salt,

2 slices toast.

Cook 9 stalks of asparagus in a pint of slightly salted
water. When tender remove stalks one by one. Place
on a warm plate and remove pulp by taking hold of firm
end of stalk and scraping lightly with a fork toward the
tip. Use pulp only.

Make a sauce with | of a cupful of water in which the
asparagus was cooked, j of a cupful of milk, i teaspoonful
of flour, I teaspoonful of butter, and a pinch of salt.
Dip the toast in the sauce. Take what is left of the ,
sauce and mix with 2 tablespoonfuls of the asparagus
pulp. Reheat. Place on toast and serve.

VEGETABLES 83

PLAIN STRING BEANS

I quart beans,

^ pint water,

I J tablespoonfuls melted butter,

I level teaspoonful salt.
Wash, string, and cut the beans into ^-inch lengths.
Boil rapidly in salted water for twenty minutes, place
in a colander and let the cold water run over them.
This blanches them. Place in a saucepan with water
and salt and cook until tender. Rub through a colander
and add the butter.

SHELL BEANS

I pint beans,

i^ pints water,

I tablespoonful butter,

1 teaspoonful salt.
Wash and cook in boiling salted water from one to
one and one-half hours. Cook in a sufficiently small
amount of water that there may be none to drain off
when done. Put through a colander and season with
butter.

GREEN PEAS

I cupful green peas,

1 pint boiling water,
^ teaspoonful salt,

2 tablespoonfuls of sweet milk,
^ teaspoonful flour,

^ teaspoonful bread crumbs.

84 THE BABY'S FOOD

Cook a cupful of green peas in i pint oi boiling salted
water until they are done. Drain, saving water in which
they were cooked. Rub through a coarse sieve. Make
a sauce of 2 tablespoonfuls of water in which the peas
were boiled, 2 tablespoonfuls of sweet milk, | teaspoonful
of flour, ^ teaspoonful of fine bread crumbs. Mix this
sauce with the peas. Reheat and serve.

BOILED LETTUCE

4 or 5 heads lettuce,
1 5 pints water,
^ teaspoonful salt,

1 teaspoonful of butter,
White sauce if desired,

2 egg-yolks.

Wash carefully 4 or 5 heads of lettuce, removing thick,
bitter stalks and retaining all sound leaves. Cook in
1 1 pints of boiling salted water for ten or fifteen minutes,
then blanch in cold water for a minute or two. Drain,
chop lightly, and heat in a stew-pan with i teaspoonful of
butter and a pinch of salt. If preferred the cooked
lettuce may be heated with a pint of white sauce, sea-
soned with salt. After simmering for a few minutes in
the sauce, draw to a cooler part of the range and stir in
the well-beaten yolks of 2 eggs.

BOn.ED CAULIFLOWER

I head of cauliflower,
I quart water,
^ teaspoonful salt,

• VEGETABLES 85

This vegetable, which a few years ago was a luxury,
is now cultivated by nearly all market gardeners and is
within the means of all housekeepers. It is a most
delicious vegetable when properly cooked. Care should
be taken not to overcook it.

Remove all the green leaves and the greater part of the
stalk. Put it, head down, in a pan of cold water which
contains a teaspoonful of salt and a teaspoonful of
vinegar to each quart of water. Let it soak in this water
an hour or more. This is to draw out worms if any should
be hidden in the vegetable. Place the cauliflower in a
large stew-pan, stem end down, and cover generously with
water. Add i teaspoonful of salt and boil gently with
the cover of the saucepan partially off. A large compact
head will require thirty minutes, small heads from twenty
to twenty-five minutes. If the flowers are loose the heat
penetrates to all parts quickly. When compact, a little
extra time should be allowed for the cooking, but the
time must never exceed thirty minutes. The cauli-
flower begins to deteriorate the moment it is over-
cooked.

Overcooking, which is very common, can be told by the
strong flavor and dark color. It makes the vegetable
not only unpleasant to the eye and palate, but indigestible
also. If this vegetable must be kept warm for any length
of time, cover the dish with a piece of cheese-cloth.

S6 THE BABY'S FOOD

CREAMED CAULIFLOWER (A)

I small head of cauliflower,

I quart water,

I teaspoonful flour,

I teaspoonful salt,

I cupful sweet milk,

I teaspoonful butter.

Clean and break up cauliflower and cook it twenty
minutes in boiling water with a little salt. Drain. Make
a sauce with I cupful of water in which the cauliflower
was cooked, the butter, flour, and milk. Pour sauce over
cauliflower. If very small pieces are desired, mash with a
fork or rub through a coarse sieve.

CREAMED CAULIFLOWER (B)

I pint cooked cauliflower,

I pint milk,

I teaspoonful salt,

I tablespoonful butter,

^ tablespoonful flour,

3 slices toasted bread.

Break the cooked cauliflower into branches and season
with salt. Heat the butter in a saucepan, add the flour,
and stir until smooth and frothy, then gradually add the
milk, stirring constantly. When the sauce boils add the
salt and the cauUflower. Cook ten minutes and place
on slices of toast. Serve very hot.

VEGETABLES 87

Onions

The onion is valuable for its flavor and for its laxative
action. Either the Spanish or Bermuda onion is pref-
erable for children. They may be boiled or baked, and
may be given to children over three years of age, provided
no idiosyncrasy for onions is shown by the child to whom
they are served.

BOn.ED ONIONS

I large or 2 small onions,
I pint boiling water,
I teaspoonful salt,

1 teaspoonful soda,

2 ounces milk,

I teaspoonful butter.
Put the onions in a pan of cold water and peel under
water. Put them into a quart of boiling water to which
salt and a pinch of soda has been added. After cooking
five minutes, pour off the water and add fresh salted
boiling water, cook for ten minutes, and change the water
again. This time place them in i pint of boiling water
to which ^ teaspoonful of salt has been added, and boil
for forty-five to sixty minutes. Drain off the water and
add a little milk, cook a few minutes, and add the butter.
Serve hot.

CREAMED ONIONS

1 boiled onion,

2 ounces cream sauce.

Pour cream sauce over boiled onion, reheat, and serve
hot.

88 THE BABY'S FOOD

Celery

Celery is both wholesome and digestible if in good
condition. It should not be given raw to children under
six years of age. A single tender slip from the heart may
be given to older children. For general use for children
celery should be stewed.

STEWED CELERY

I bunch celery,

1 pint boiling water,

2 teaspoonf ul salt.
Cream sauce if desired.

Cut off the tops of a bunch of celery, cut the stalks into
small pieces, first scraping them well. Place in boiling
salted water and boil until tender over a quick fire;
this requires from twenty-five to thirty-five minutes.
Serve plain or with the usual cream sauce.

BOILED BRUSSELS SPROUTS

I dozen brussels sprouts,
I quart boiling water,
I teaspoonful salt,
I tablespoonful butter, or
^ cupful cream sauce.

To be perfect brussels sprouts should not be larger
than an English wahiut. Trim off the outside leaves.

VEGETABLES 89

keeping just the hearts of the sprouts. Throw these
hearts into cold water and soak for one hour, then put
them into a quart of boiling salted water and cook rapidly,
uncovered, for about thirty minutes or until tender.
Drain. Serve with salt and butter or with cream
sauce.

Tomatoes
Raw tomatoes must be used very cautiously. The
seeds and skins should be discarded and the tomato
should be fresh and just ripe. A green or overripe
tomato is dangerous.

STEWED TOMATOES

2 tomatoes,

I ounce cracker crumbs,
I teaspoonful butter,
I teaspoonful salt,
^ teaspoonful sugar.

Pour boiling water over the tomatoes, peel, and cut
into pieces. Put in a saucepan and cook slowly for
twenty minutes, stirring occasionally. Add a few bread
or cracker cnunbs and season with salt and butter. A
small amount of sugar may be added if the tomatoes are
very add.

go THE BABY'S FOOD

SQUASH

I small squash,
I pint water,
i teaspoonful salt,
I teaspoonful butter.

The various varieties of the summer squash are gen-
erally cooked when so small and tender that the thumb-
nail can easily pierce the rind.

To prepare for the table, wash the squash, remove the
rind, cut into small pieces, and either cook in boiling
water or steam. It will cook in boiling water in thirty
minutes, while about an hour is required if cooked in the
steamer. The cooked squash is mashed fine and sea-
soned with salt and butter. This method gives a
delicately flavored dish

BOn.ED CARROTS

I pound carrots,

I pint meat broth,

I teaspoonful bread crumbs,

I teaspoonful butter,

A pinch of salt.

Cook ^ pound of carrots in a pint of fat-free meat
broth or slightly salted water, adding more if it boils
away. Rub through a sieve, add i teaspoonful of bread
crumbs, i teaspoonful of butter, and a pinch of salt.
Reheat and serve.

VEGETABLES ^ 91

BOILED BEETS

6 young, tender beets,
I quart boiling water,

1 teaspoonful salt,

2 teaspoonfuls melted butter.

Cut off the top at least one inch from the root, as this
will prevent the loss of the juice in cooking. Wash the
root carefully without bruising it. Cook in boiling salted
water until tender. This will require from forty-five
minutes to one hour. Remove the skin, cut into small
squares or sHces, and serve plain or with a small amount of
melted butter. These may be added to the diet of a
child five years or more of age.

CREAM OR WHITE SAUCE

(Pour over any vegetable.)
I cupful milk or thin cream,
^ tablespoonful butter,
I saltspoonful salt,
I tablespoonful flour.

Scald the milk. Melt the butter in a saucepan, remove
from stove, add the flour, then gradually the scalded
milk, place in a double boiler over the fire and cook,
stirring constantly, until smooth.

FRUITS
ORANGE JUICE

Take a sweet orange, cut in halves, and squeeze out
juice by hand or with a lemon squeezer; strain and serve
promptly.

ORANGE GELATIN FOR OLDER CHILDREN

^ box shredded gelatin,

5 cupful cold water,

Juice of I lemon,

2 cupfuls boiling water,

I cupful sugar,

I cupful orange juice.

Soak the gelatin in the cold water thirty minutes.
Add the boiling water and dissolve. Then add sugar and
fruit juice, strain through a fine strainer (or a cloth) into
molds, and set away to harden.

PRUNE JUICE

§ pound prunes,
I teaspoonful sugar.

Wash thoroughly | pound of prunes, cover with cold

water, and soak over night. In the morning place on the

stove in the same water and cook until tender; add i

teaspoonful of sugar and strain.
93

FRUITS 93

PRUNE GELATIN

I pound prunes,

1 quart water,
^ box gelatin,

2 teaspoonfuls sugar.

Place the prunes in a quart of water and cook slowly
until tender. Remove from stove, drain off the liquid,
set aside. Remove the stones from the prunes and push
the pulp through a sieve. Add the pulp to the liquid,
and bring the whole to a boil again. Pour tliis boiling
mixture on 5 box of gelatin which has previously been
soaked in cold water. Add the sugar and stir to dissolve.
Strain, and allow to stand until firm.

STEWED PRUNES

^ pound prunes,

I pint water,

I teaspoonful sugar.

Stew the prunes until quite soft and then rub them
through a coarse sieve. Put this pulp back in the water
in which the prunes we're cooked, add the sugar, and boil
again for about ten minutes.

PRUNE WHIP

6 stewed prunes,

I egg-white,

^ teaspoonful powered sugar.

Remove the seeds from the prunes and press the pulp

94 THE BABY'S FOOD

through a sieve. Fold into the pulp the well-beaten white
of one egg. Put this into an individual baking dish or a
custard cup, dust with powered sugar, bake in quick oven
five minutes, and serve at once.

PRUNE PULP

^ pound prunes,
I pint water.

Cook the prunes slowly in the water in a porcelain
saucepan until they are quite soft. Then rub them
through a coarse sieve.

BAKED APPLE AND RICE

2| ounces rice,

I pint boiling milk,

1 pound apples,
5 pint water,

2 tablespoonfuls sugar,
I teaspoonful butter,

I egg,

I teaspoonful lemon juice,
I pinch grated lemon peel,
I pinch salt.

Stir 25 ounces rice into i pint boiling milk and cook
slowly for i hour. Pare and slice I pound of apples, add
5 pint water, i tablespoonful sugar, ^ teaspoonful butter,
and stew in a double boiler until they are tender. \Vhen
cooked, add to it i egg, ^ teaspoonful butter, i table-

FRUITS 95

spoonful sugar, i teaspoonful lemon juice, a pinch of
grated lemon peel, and a pinch of salt. Stir all well
together. Butter lightly an earthen form and place in
it a thin layer of the prepared rice, then the apples, then
the rest of the rice. Bake for thirty minutes in the oven.

APPLE SAUCE

6 apples,

I cupful cold water,

I teaspoonful sugar.

Pare 6 apples and cut them in quarters. Place them in
an enameled dish, add i cupful cold water, and boil the
apples about thirty minutes. Strain, and sprinkle over
them I teaspoonful of sugar before serving.

APPLE PASTRY FOR OLDER CHILDREN

I pound apples,

25 tablespoonfuls sugar,

I ounce butter,

1 ounce flour,

2 eggs,

I pint milk.

Pare a pound of apples and slice them into a porcelain
baking dish with i| tablespoonfuls of sugar. Then stir
together i ounce of butter, i heaping tablespoonful of
sugar, the yolks of 2 eggs, i ounce of flour, | pint of milk,
and the beaten whites of 2 eggs. Pour this mixture over
the apples and bake for one hour.

96 THE BABY'S FOOD

GRATED BANANAS

Fresh, ripe bananas, either grated, mashed, or finely
chopped, afford a valuable fruit food. These with milk
constitute a nourishing food, and may be given to
older children.

FRUIT SAUCE FOR PUDDINGS

6 tablespoonfuls fruit juice,
I teaspoonful arrowroot or cornstarch.
Blend the arrowroot or starch with a little cold water
and pour it into the hot fruit juice. Boil three or four
minutes. Sweeten if desired. This may be used over
any plain cake or pudding.

MEATS

SCRAPED AND BROILED MEATS

Raw or slightly cooked beef, scraped and seasoned,
may be fed to children of fifteen to eighteen months of
age. As much as a tablespoonful may be given once
daily. Use meat, preferably, from the round, free from
fat. Place on a board and scrape with a silver spoon,
scraping with the grain. When the desired amount of
meat pulp is obtained, shape into a patty and broil on a
hot, dry spider. Do not cook too long. When done,
season with a little salt and butter and serve. A few
drops of lemon juice may be added.

Later, beef-steak, roast beef, and lamb chops are
best, and should be broiled, not fried. Soup meat well
cooked may also be given. All meats should be very
finely cut or scraped before giving them to the baby.

BROn^ED BACON

Put thin strips of bacon in a broiler. Place the broiler
over a dripping-pan and bake in a hot oven until crisp.

FRIED BACON

Heat a frying-pan very hot. Put into it strips of
thinly sliced bacon. As the fat is drawn out, pour it off

7 97

98 THE BABY'S FOOD

into a cup. Cook the bacon until crisp and brown.
Drain on soft paper.

BEEF JUICE

I to ^ pound round steak,
I pinch salt.
Or

I pound round steak,

I pinch salt,

Cold water to cover.

Method I. — Broil slightly j to | pound round steak cut
in small pieces, and then press out the juice with a meat
press or potato ricer, and add a pinch of salt. Serve
fresh or warm.

Method 2. — Put i pound of finely chopped round steak
in a covered jar, pour in enough cold water to cover it, and
add a pinch of salt. Cover the jar and let it stand on ice
for six hours or more, shaking it from time to time.
Strain the contents of the jar through a piece of cheese-
cloth. When made by this method the beef juice is not
quite so palatable, although children do not seem to
object to it, and it has the advantage of being more
nutritious and much more economical.

Beef juice can be warmed sUghtly by pouring it in a
small cup, and then placing this in a larger one containing
warm water. It should, however, not be warmed enough
to coagulate the albumin.

MEATS 99

BEEF JELLY

I pound beef,

I pint water,

Salt to taste.
To I pound of fresh, lean, chopped beef add i pint of
water. Boil one hour. Add more water if it boils
away. Strain. Salt to taste. Allow to cool, when it
will jelly.

CREAMED CHICKEN

^ cupful cold cooked chicken,

I pinch celery salt,

I saltspoonful salt,

^ tablespoonful butter,

^ tablespoonful flour,

\ cupful thin cream,

I sUce toast.
Melt the butter in a double boiler, stir in the flour, and
gradually add the scalded cream. Cook thoroughly, add
the chicken (cut into small cubes), then add the season-
ing. Heat well and serve on slice of toast.

BROILED CmCKEN

I small young chicken (about 2§ pounds),

1 teaspoonful salt,

2 tablespoonfuls flour,
I tablespoonful butter.

Dress for broiling, following the directions given in the
previous recipe. Season with salt and rub all over with

lOO THE BABY'S FOOD

butter and dredge with flour. Put in a well-greased
broiler and broil over an open fire for fifteen minutes,
turning often. The flesh side must be exposed to the fire
the greater part of the time, as the skin burns easily.
When the chicken is nicely browned, place in a dripping-
pan, skin side down, in a moderate oven twelve minutes.
Put in a hot dish, season with salt and butter, and serve
immediately.
This rule is for a chicken weighing about 2-2 pounds.

BROILED SQUAB

I squab,

^ teaspoonful salt,

I tablespoonful flour,

I tablespoonful butter,

I sUce toast,

I tablespoonful currant jelly.

Select a squab that is fresh killed, dry picked, and not
drawn. Clean, cut off the head and feet, singe, and wipe
with a damp cloth. With a sharp knife split the squab
down the back, beginning at the back of the neck and
cutting through the backbone the entire length of the
bird. Lay open and remove contents. Cut through the
tendons at joints. Wipe thoroughly. Season with salt,
rub thickly with softened butter, and dredge with flour.

Broil ten minutes over the open fire; serve on hot
buttered toast. A tablespoonful of jelly may be served
with the squab.

SEA FOODS
Fish

Fish, if fresh and of the right kind, is an excellent food
for children. It is of great nutritive value and less
stimulating than meat. As it is very easily digested, a
larger portion should be served than would be given if
meat were used. After the fourth year of the child's life
broths should always be included in the dinner when
fish is given instead of meat.

Fish should be scaled and cleaned as soon as they come
from the market, washed quickly, and put in a cool place,
not on ice, but near it if possible. Only white-fleshed
fish should be used for children, and the flesh should be
firm and hard. If the flesh is flabby it is unfit for use.

For children it may be boiled, creamed, baked, or
broiled, but never fried.

BROILED FISH

I white fish,

I large pinch of salt,

1 teaspoonful butter,

Parsley,

I slice lemon.

Clean the fish, wipe with a cloth dipped in salt water,
and dry on a towel. Sprinkle the salt over the fish and

102 THE BABY'S FOOD

then spread with the butter. Use a double wire broiler;
put the thickest edge of the fish next to the middle of the
broiler; turn often while broiling. The fire should be
fairly hot.

The time required for cooking will vary with the thick-
ness of the fish; the fish is done when the flesh separates
easily from the bone.

When ready to serve, loosen fish from the broiler and
slide the fish on to a platter, having the flesh side upper-
most. Spread with butter and garnish with parsley
and a slice of lemon.

BAKED nsH
I white fish,
I large pinch of salt,
I tablespoonful melted butter,
I tablespoonful flour,
4 small shces fat salt pork.

Clean the fish, wipe with a cloth dipped in salt water,
and dry on a towel. Place in a dripping-pan on a greased
paper or on a strip of cloth. Sprinkle with salt, brush
over with melted butter, dredge with flour, and place
around the fish small pieces of fat salt pork. Bake in a
hot oven until the flesh separates from the bone when
lifted with a fork. Baste every ten minutes. Serve
plain, with melted butter or with white sauce.

SEA FOODS 103

CREAMED FISH

^ cupful cooked fish,

Pinch of salt,

i cupful cream or white sauce,

I slice toast, and spray of parsley.

Remove the skin and bone from the fish and flake the
flesh with a fork. Of the flaked flesh use | cupful,
seasoned with salt. Blend the flaked fish and the white
sauce, reheat, and serve on toast. Garnish with parsley.

CREAM SAUCE FOR FISH

I tablespoonful butter,
I tablespoonful flour,
I cupful hot milk,
I pinch salt.

Melt the butter in a double boiler and add the flour.
Pour the milk on gradually, stirring constantly. Bring
to the boiling-point, cook thoroughly, and season with
butter and salt.

OYSTERS

The soft part of the oyster may be used freely for
children over five years of age. Oysters are very nutri-
tious and furnish variety. They should not be given to
children before October or after March. Oysters should
be kept in the shell in a cool place until they are to be
used. The hard part of the oyster is the muscle which
fastens the animal to the shell, and this muscle should be
removed when preparing oysters for young children.

I04 THE BABY'S FOOD

They may be broiled, roasted, stewed, panned, or steamed,
but never fried.

As oysters contain an albuminous substance they must
not be subjected to a very high temperature. The
general rule is to remove the oysters from heat as soon as
the body grows plump and the edges curl.

ROASTED OYSTERS

3 oysters in the shell,
I pinch salt,
I teaspoonful butter.
Lemon juice if desired.

Wash the shells very carefully with a brush. Put
them in wire broiler over the fire, the round side of the
shell down so as to hold the juice. Cook them quickly,
turning once or twice until the shell opens. They may
also be cooked in a hot oven. When done, remove the
upper half of the shell, season quickly with salt and butter,
and serve them while very hot. Lemon juice may be
served with them if desired.

PAN ROAST OYSTERS

3 oysters,

1 pinch salt,

I teaspoonful butter,

I slice toast.

Sprig of parsley and slice of lemon.

Wash the oysters. To do this place the oysters in a

SEA FOODS lOS

strainer over a bowl and pour i tablespoonful of water
over them. Take each oyster up in the fingers and re-
move any particle of shell that may adhere to the muscle.
Put in a double boiler with a little of the oyster liquid
and stir gently with a spoon. When the bodies grow
plump and the edges curl, remove from the heat. Season
with salt and a little butter and serve on toast. Garnish
with parsley and a slice of lemon.

OYSTER STEW

§ cupful oysters,

f cupful milk,

f tablespoonful water,

I saltspoonful salt,

I tablespoonful butter.
Scald the milk. Drain the liquid from the oysters and
strain. Wash and pick over the oysters. Heat the
liquid to the boiling-point, put in the oysters and simmer,
but do not boil. When the oysters are done strain the
liquid into the scalded milk, season with the salt and
butter, add the oysters, and serve immediately,

BROttED OYSTERS

4 oysters,

I cupful cracker crumbs,
4 teaspoonfuls butter,
I saltspoonful salt,
I slice lemon and sprig of parsley.
Select large oysters, wash, drain, and dry with a towel.

lo6 THE BABY'S FOOD

Melt the butter. Season the cracker crumbs with salt.
With a silver fork lift each oyster by the muscle and dip
first in the melted butter and then in the crumbs. Place
on a buttered fine wire broiler and broil, turning often
until brown and the juice begins to flow. Serve plain,
garnished with parsely and a slice of lemon.

CREAMED OYSTERS

8 oysters,

I tablespoonful butter,
I J tablespoonfuls flour,
^ cupful thin cream,

1 saltspoonful salt,

2 slices toast.

Wash, drain, and dry oysters between towels. Melt
the butter in a double boiler, stir in the flour, and pour on
gradually the scalded cream. Season with salt and cook
thoroughly. Add the oysters and heat until the bodies
grow plump and the edges curl. Serve at once on slices
of toast.

BREADS

RUSKS

1 quart milk,

2 tablespoonfuls sugar,

1 teaspoonful salt,

i ounce compressed yeast,

2 tablespoonfuls warm water.
Flour as needed.

Scald I quart of milk, add to it 2 tablespoonfuls of
sugar, a teaspoonful of salt, and when lukewarm add ^
ounce compressed yeast moistened in 2 tablespoonfuls
warm water. Now add sufficient fiour (about i| pints)
to make a batter. Beat thoroughly and stand in a pan
of warm water, cover the whole, and keep warm for four
hours. When light, add sufficient flour to make a dough,
knead lightly until soft and elastic. Put it back into the
bowl, and when it has doubled its bulk and is very light
pinch off bits of the dough, form them into round bis-
cuits, stand in greased pans, cover, and stand in a warm
place (75° F.) for one hour or until very light. Brush
the tops with water and bake in quick oven for twenty
minutes. Stand aside until cold, and they are ready for

making into zwieback.

107

Io8 THE BABY'S FOOD

ZWIEBACK

After the rusks have been baked according to the
preceding recipe, and are quite cold, pull them into halves,
put them on brown paper in a shallow baking-pan, baked
side down, dry them in a moderate oven until they are
crisp but not brown, then close the oven door and toast
them gradually, watching carefully, until they are a light
brown. To be quite perfect they must be crisp to the
very center. These will keep in a tin box, in a dry place,
for a week.

MAPLE MOLASSES GINGERBREAD

I egg,

1 cupful boiling water,

2 ounces butter,

I cupful maple molasses,
^ teaspoonful soda,

1 teaspoonful ginger,

2 cupfuls of flour.

Beat egg in mixing bowl; add the molasses, butter, and
gradually i cupful of flour. To the remaining flour
add the soda and ginger, sift, and add to the ingredients
already in the mixing bowl. Beat all well and add the
boiling water. Bake in well-greased and floured gem
tins, or in a shallow pan, in a hot oven for about twenty
minutes. Test with a darning needle. If the needle is
clean when withdrawn or if the gingerbread shrinks from
the sides of the pan the gingerbread is done. Common

BREADS 109

molasses may be substituted for the maple molasses
called for in this recipe, but the flavor will not be as
agreeable.

BRAN BISCUITS

I pint of flour,
I quart bran (straight),
I cupful molasses,
I teaspoonful soda,
I teaspoonful salt,

1 pint of milk.

Sift all the dry ingredients together, rub the butter
into the dry ingredients, add the molasses, and then the
milk. Mix well and bake in mufiin rings. This will
make about 20 rings.

These bran biscuits are very efl&cacious in overcoming
constipation in nursing mothers or older children.
Usually 2 biscuits a day will be sufficient.

BRAN BREAD

2 eggs,

f cupful molasses,

I cupful sour cream,

I cupful seedless raisins,

I cupful wheat flour,

I heaping teaspoonful baking powder,

1 rounded teaspoonful soda,

2 cupfuls of bran.

Sift and mix together in a mixing bowl the bran,

no THE BABY'S FOOD

wheat flour, and baking powder. Beat the eggs and add
them to the dry ingredients. Stir the soda into the molas-
ses, and then add the molasses to the ingredients in the
mixing bowl. Next add the sour cream, and lastly the
raisins. Stir all well and bake in a moderate oven for
one hour.

MISCELLANEOUS RECIPES

BREAD- JELLY. MEAT JXnCE. AND CREAM

2 ounces bread-jelly,
2 ounces meat juice,
2 to 3 ounces cream (i6 per cent.),

1 pint water.

The bread-jelly is prepared as follows: Soak 4 ounces
of stale bread for six hours in water, changing the latter
once or twice during the time it is soaking. Drain off
the water and boil the bread for one and a half hours in a
pint of fresh water; rub through a hair-sieve and allow to
cool, when it becomes a jelly-hke mass.

Rub the specified quantities of bread-jelly, meat juice,
and cream thoroughly together, and add the water
gradually.

BAKED FLOUR (FLOUR-BALL)

2 pounds wheat flour,
2 quarts water.

Tie 2 p)ounds of wheat flour in a cheese-cloth bag and
boil in 2 quarts of water for five hours. Remove from
water, place in oven, and bake until quite brown on the
outside. This will require from two to three hours'
slow baking. Break open and throw away the brown
shell; the remainder, the baked flour, must then be

112 THE BABY'S FOOD

grated into a powder, or may be ground in a Nixtamal

TOCwl.^ FARINA PASTRY

I ounce dry farina,

4 ounces boiling milk,

I J teaspoonfuls sugar,

I teaspoonful salt,

I egg,

I teaspoonful butter,

I pinch lemon peel.
Place I ounce of farina in 4 ounces of boiling milk
in which ij teaspoonfuls of sugar and j teaspoonful of
salt have been dissolved, and boil, while stirring con-
tinuously, for ten minutes. Let cool, and stir into this
the yolk of i egg, ^ teaspoonful of butter, and a pinch of
finely grated lemon peel. Whip the white of an egg
and add it to this. Place this mixture in a well-buttered
earthen dish and bake slowly for fifteen minutes.

SPAGHETTI OR MACARONI

ID sticks spaghetti or macaroni,
I quart water,
I teaspoonful salt,
I pint milk,
I teaspoonful flour,
I teaspoonful butter.
Add 10 sticks of spaghetti or macaroni, broken in small

^ The Nixtamal mill is made by the Enterprise Manufacturing Co.,
Philadelphia. It may also be used for grinding vegetables, meats,
and almost any article in the infant's dietary.

MISCELLANEOUS RECIPES 113

pieces, to a quart of boiling salted water, dropping the
pieces in one by one, that the water may continue
boiling. Boil gently for twenty minutes; drain thor-
oughly and put the spaghetti (or macaroni) back into the
saucepan. Add a pint of milk, thicken with a teaspoon-
ful of flour which has been rubbed to a smooth paste
with a teaspoonful of butter, and allow the contents of
the saucepan to simmer for twenty minutes. Enough
milk should be added so that the spaghetti (or maca-
roni) will be well covered when done.

NOODLES

I cupful flour,

I saltspoonful salt,

1 egg,

2 tablespoonfuls water,

T pint chicken or beef stock.
Put the flour in a large shallow dish, make a depression
in the center, add the salt and the egg beaten with the
water. Work the flour into the egg mixture a little at a
time; the dough must be exceedingly hard. Knead and
pound until it is elastic, and then roll in two sheets as
thin as tissue-paper. Place on a clean towel on a flat
surface and allow to dry for one and a half or two hours;
they must not become brittle. Then roll them up as
tightly as possible and with a sharp knife shave the
noodles from the ends. Shake them out and allow them
to dry. They may be made one day to use the next,
and if perfectly dried will keep for several days.

114 THE BABY'S FOOD

Boil these in chicken stock or beef stock; or they may be
cooked in water and served with butter and cream.

MILK TOAST (A)

I cupful milk,
I tablespoonful butter,
I tablespoonful flour,
3 slices toast.

Scald I cupful of milk. Melt a tablespoonful of butter,
add to it a tablespoonful flour. Add the scalded milk
gradually to the butter and flour. Place over the fire,
stir continually until smooth and until the flour is
thoroughly blended. Then pour this mixture over the
toast, which has been previously cut in small thin slices,
with the crusts removed.

MILK TOAST (B)

I cupful milk,

I tablespoonful butter,

I saltspoonful salt,

1 teaspoonful cornstarch,

2 slices bread.

Scald the milk. Melt the butter in a saucepan; when
hot and bubbling, add the cornstarch. Pour the hot
milk slowly into the saucepan, beating until smooth.
Let it boil up once. Then add the salt. Toast 2 slices
of bread. Pour the thickened milk over the slices and
let stand five minutes before serving.

MISCELLANEOUS RECIPES 115

IIfFANT>S GELATIN FOOD

I teaspoonful gelatin dissolved in 2 ounces cold water,

5 pint boiling water,

I gill sweet milk,

I teaspoonful arrowroot,

I to 2 tablespoonfuls cream,

Granulated sugar as desired.

Dissolve the gelatin in 2 ounces of cold water. To 5
pint of boiling water add i gill of sweet milk and i
teaspoonful of arrowroot (rubbed into a paste with cold
water) and boil two minutes. Add i to 2 tablespoonfuls
of cream and remove from the stove. Pour the boiling
fluids into the pan containing the gelatin and stir thor-
oughly. Sweeten with granulated sugar, if desired.

MAYONNAISE DRESSING

I egg-yolk,

I pinch of salt,

4 tablespoonfuls olive oil,

10 drops of lemon juice.

Put the uncooked yolk of i egg into a clean cold
porcelsiin dish, add a pinch of salt, and stir with a fork
until well mixed. Add 4 tablespoonfuls of olive oil,
drop by drop, stirring continually. Then add the lemon
juice and put into the serving receptacle and place on ice
until wanted.

This dressing may be used with lettuce, young dande-
lions, or water-cress.

DIET LISTS

DIET FOR CHILDREN FROM ONE TO TWO YEARS OF AGE

6 A. M. : Bottle.

9 A. M. : Baked apple, or apple sauce, or mashed prunes,

or orange juice.
ID A. M. : Cereal with part of bottle.

Crisp bacon (after the fourteenth or fifteenth month
alternate egg with bacon).

Toast or zwieback.

Bottle.

2 p. M. : Animal broth (8 to lo ounces) to which has been
added some* cereal (rice, barley, farina, or oatmeal)
and a small amoimt of washed vegetable (carrot,
spinach, peas, or potato). Before adding the vege-
tables to the soup they should be put through a fine
sieve and have the consistency of a very fine gruel.

Bread and butter, or toast and butter.

Part of a soft-boiled egg may be given two or tnree
times a week.

After the sixteenth or eighteenth month scraped, rare,
broiled beef or mutton, or a small quantity of baked
or mashed potato may alternate with the soup.

For dessert, apple sauce, prune pulp, or other stewed
fruits may be given.

Ii6

DIET LISTS 117

6 P. M.: Bottle and zwieback, toast or cracker, or
junket, and cracker or zwieback.
3 to 4 ounces of milk.

DIET FOR CHU^DREN FROM TWO TO FIVE YEARS

8 a.m.: Stewed fruit or orange.
Thoroughly cooked cereal.
Bacon or egg (boiled or poached).
Bread and butter.
Milk or cocoa.
12 M.: Soup, to which may be added rice or vegetable.
Lamb chop, scraped beef, chicken, or roasted meats.
Potato and one of the following vegetables: carrots,
squash, spinach, peas, beans, asparagus tips, boiled
lettuce.
Light dessert, as custard, gelatin; or some simple pud-
ding, such as sago, rice or cornstarch, or stewed fruit.
3 : 30 to 4 p. M. : Light lunch of fruit and crackers, or
zwieback, or small quantity of milk with crackers, or
zwieback.
6 P. M. : Cereal, milk toast, spaghetti.
Stewed fruit, junket, or custard.
Milk or cocoa.
Bread and butter.

LUDWIG MEYER'S DIETARY FOR DIARRHEA IN 6LDER CHILDREN

First Day: Laxative usually contraindicated.
First feeding: Cocoa made with water, sweetened with
saccharin; i teaspoonful of pure casein (Plasmon
nutrose) may be added to the cocoa.

1X8 THE BABY'S FOOD

Second feeding: Two tablespoonfuls of junket or
cottage cheese. (For younger children this may be
passed through a fine sieve and suspended in sac-
charin water.) A small slice of toasted white bread.

Third feeding: Broth (5 or 6 ounces) to which has
been added i teaspoonful of powdered casein; i or
2 tablespoonfuls of finely scraped meat which has
been broiled or stewed. (Beef or chicken may be
used for this purpose.)

Fourth feeding: Junket and toast, same as second
feeding.

Fifth feeding: Cornstarch or arrowroot gruel, to which
is added a teaspoonful of powdered casein. Some
cold meat may be given.

In the second and fourth feeding a soft-boiled egg or a
very hard-boiled egg, which has been grated, may
be substituted for the junket.
Second Day: The same as the first.
Third Day: Zwieback or more toast should be added.
Fourth Day: 2 tablespoonfuls of finely divided vegetable,
such as spinach or carrots, may be added to the diet.
A portion of a banana may be given.

Gradually the usual diet may be resumed. All vege-
tables should be well mashed. The energy value of
this diet is high and prevents starvation and malnu-
trition.

DIET USTS 119

DIET FOR CONSTIPATION IN OLDER CHILDREN

(A selection of foods may be made from this list.)

Before Breakfast
I or 2 ounces of orange juice in water.

Breakfast

Cereals: Hominy, oatmeal, cornmeal, farina, cream of
wheat, cracked wheat. Cereals may be served with
milk and sugar, or with butter and sugar, using the
butter liberally.

Breads: Whole wheat bread, graham bread, corn
bread, rye bread, bran bread, gingerbread,, bran biscuits,
bran muffins. Butter spread moderately thick.

Bacon: Baked or broiled.

Eggs: Coddled, soft boiled, or poached.

Milk: Malted milk, sweet milk, or buttermilk.

Fruit: Stewed fruit, as apples, prunes, plums, peaches,
varying with the season. Honey, fruit jelly, jam.

Luncheon

Broths: Animal broths (a moderate quantity) to which
have been added vegetables and cereals which have been
boiled for a ling time.

Vegetables: Potatoes (moderate quantity), spinach, or
string beans, or peas, or asparagus, or strained stewed
tomatoes, or mashed cauliflower, or carrots, or squash, or
puree ot peas, or puree of beans.

Meats: Roast beef, rare steak, scraped beef, minced
chicken, lamb chop.

I20 THE BABY'S FOOD

Breads: Bran bread, bran biscuits, whole-wheat bread.

Milk: Malted milk may be given as a drink (6 tea-
spoonfuls of malted milk and 8 ounces of hot water) once
or twice daily. Malted milk may be flavored by the
addition of a teaspoonful of cocoa.

Dessert: Stewed fruit, apples, prunes, plums, peaches,
raw fruit, custard, gelatin, cornstarch pudding, ice cream,
junket.

A light luncheon may be served in the afternoon con-
sisting of orange juice or stewed fruit, or a glass of milk or
malted milk, with bran biscuit or crackers.

Supper

Cereals: Farina, cream of wheat, wheatina, with milk
and sugar or butter and sugar.

Breads: Whole-wheat bread, corn bread, bran bread.

Milk: Malted milk, sweet milk, buttermilk.

Dessert: Stewed fruit or a fig.

Occasionally custard, cornstarch pudding, or junket
may be given.

OUTLINE OF PLAN FOR FEEDING THE BABY

The baby is not fed during the first day. At the most
he receives water. On the second day he is put to the
breast. He receives only a small quantity of breast
milk during the first few days. On the third or fourth
day the breast milk begins to appear.

Most babies are fed every three or four hours. Thus an
infant is fed at 6 a. m., 9 a. m., 12 m., 3 p. m., 6 p. m..

DIET LISTS 121

lo P. M.; that is, 6 feedings. Many babies are placed
upon a four-hour schedule at once; that is, they are fed
at 6 A. M., lo A. M., 2 p. M., 6 P. M., and lo p. m. Such a
schedule gives j&ve feedings.

Babies are allowed to remain at the breast for twenty
minutes, and are fed alternately from each breast. At
the sixth month of the baby's hfe he receives some addi-
tional food.

He is usually given a few teaspoonfuls of soup or
cereal. In some cases difficulty with this new feeding is
experienced. Very frequently he must become accus-
tomed to the new food ; 3 to 5 ounces of soup or a small
quantity of cereal may be given with the 2 o'clock
feeding. Some carrots or spinach may be cooked in the
soup, and a small portion of the vegetable pressed through
the sieve when the soup is strained.

Thus at the sixth month the baby receives four breast
feedings and one feeding of soup and vegetables. At the
eighth month another breast feeding is substituted by a
cereal, or by a bread or zwieback milk pudding. The
bread or zwieback is cooked in water and about 3 ounces
of milk are added.

At the ninth month the breast feedings are substituted
by cows' milk. This should not be done, however, during
the height of the summer. Thus, by the ninth month,
the baby is receiving one meal of soup and vegetables, one
meal of bread or cereal pudding with milk, and three meals
of either whole or slightly diluted milk.

122 THE BABY'S FOOD

ARTIFICIAL FEEDING

The baby receives the bottle alone until the sixth
month, except that at the third month the plain water is
substituted by a cereal water as a diluent.

In the sixth month the baby receives some soup in the
same way as did the breast-fed baby; in the eighth month
bread or zwieback or cereal pudding, and in the ninth the
baby may, as a rule, have whole milk.

The above plans are subject to modification. Delicate
babies or those suffering from some congenital anomaly
of constitution cannot be fed according to any general
plan. Indeed, frequently the physician must use the
greatest ingenuity in adapting the diet to the baby.

plan for feeding the baby (diseases of infancy— birk)
Breast Milk. Cows' Milk.

First Day
No food; water.

Second Day
5 or 6 breast feedings. 5 or 6 feedings of |

milk, f water, § level tea-
spoonful of milk-sugar or
malt-dextrin.

From the Second Month
5 or 6 breast feedings. 5 or 6 feedings of ^ milk,

^ water, i level teaspoon-
ful of milk-sugar or malt-
dextrin.

DIET LISTS

123

From the Sixth Month
I feeding of meat broth i feeding of cereal soup

with cereal and vegetables
in it; 4 breast feedings.

or vegetables; 4 feedings of
f milk and \ cereal water;
I teaspoonf ul of milk-sugar
or malt-dextrin.

From the Eighth Month

I feeding of cereal and
vegetable; i feeding of
bread, zwieback, or cracker
pudding; 3 breast feedings.

I feeding of cereal or
vegetable; i feeding of
bread, zwieback , or
cracker pudding; 3 feed-
ings of I milk and \ cereal
water, i teaspoonful milk-
sugar or malt-dextrin.

From the Ninth Month
I feeding of cereal and vegetable; i feeding of bread,
zwieback, or cracker pudding; 3 feedings of whole milk.

From the Fifteenth Month

One midday meal — soup, vegetable, cereal, or egg —
may be given at this period. One evening meal, and
three glasses of milk, the bread, cracker, or zwieback.

Orange juice may be given, especially to the artificially
fed babies, as early as the fourth month.

A breast-fed baby, imder average conditions, receives

124 THE BABY'S FOOD

as much breast milk as would be equivalent to one-sixth
of its body weight. The artificially fed baby should
receive in the twenty-four hours an amount of milk
represented by one-tenth of its body weight, though,
owing to the addition of sugar and cereal decoctions, the
amount given is equivalent to one-sixth its body weight.

BATHS AND PACKS

THE BABY'S BATH

The skin should be kept clean. Every child should
have at least one tub bath daily and on hot days one or
more sponge baths as well. For the tub bath sufficient
water should be used to cover the baby's body, and it
should be from 80° to 85° F. A sponge bath properly
given should take from five to ten minutes. One or two
tablespoonfuls of alcohol or a teaspoonful of bicarbonate
of soda added to the bath water are pleasantly cool
and refreshing. Following the bath the folds and creases
of the baby's body should be well powdered.

BABY'S FIRST BATH

First oil the body thoroughly with olive oil in order to
remove the vemix caseosa. Allow the oil to remain on
the body for an hour and then remove with cotton or a
soft cloth. The bath should then be given in a warm
room, using water at a temperature of 100° F.

The mouth should be cleansed with sterile water and a
soft cloth; this should be done very gently. A full bath
should never be given or the baby submerged in water
until the cord has separated.

INFANT'S DAILY BATH

For the first five months the morning bath should be
given at 98° F. This should be given in a warm room.

126 THE BABY'S FOOD

The bath should be short and the body dried quickly
with gentle rubbing. The addition of salt or bran to the
bath is an advantage when the skin is unusually delicate
or when excoriations are present. One large handful of
either should be used to a gallon of water.

By the sixth month the temperature of the bath for
healthy infants may be lowered to 95° F., and by the end
of the first year to 90° F. Older children who are healthy
should be sponged or douched for a moment at the close
of the tepid bath with water at 65° or 70° F. During
later infancy or childhood the warm bath is preferably
given at night, a cold sponge being given in the morning.
The morning sponge should be given in a warm room,
while the child stands in a tub partly filled with warm
water. The cold sponge should last but one-half of a
minute, and should be followed by brisk rubbing of the
entire body.

In some infants and children there is no proper reaction
after the bath, the child being pale, blue about the lips
and under the eyes. All tub bathing and all cold bathing
should then be stopped.

iXCOHOL SPONGE FOR FEVER

All the clothing should be removed (in the case of
infants the diaper may be left on the baby) and the child
laid upon a blanket. The body should be sponged with
water at 80° to 85° F. to which 2 or 3 ounces of alcohol have
been added for ten to twenty minutes and then wrapped

BATHS AND PACKS 127

in a blanket without further dressing. This must be
done every three hours or oftener in order to be efficient
in reducing high fever.

COLD PACK

The child should be stripped and laid upon a blanket.
The entire trunk should then be wrapped in a small
sheet wrung from water at a temperature of 100° F.
Upon the outside of this ice may then be rubbed over
the entire trunk, first in front and then behind. By this
method there is no shock or fright, and the temperature is
readily reduced.

The rubbing with ice should be repeated in from five
to thirty minutes, after which the child may be rolled in
the blanket upon which he is lying, without removal of
the cold pack. The face should be sponged while this
is being carried on, an ice-cap kept to the head, and a
hot-water bottle apphed to the feet. The pack may be
continued for from one to twenty-four hours according to
circumstances.

COLD BATH

Remove all the clothes from the child and put the child
into a bath at a temperature of 100° F. The temperature
of the bath is then gradually lowered by the addition of
ice or cold water until a temperature of 75° or 80° F.
is reached. The body should be well rubbed while the
child is in the bath, and water should also be applied
to the head. On removal from the bath the body should

128 THE BABY'S FOOD

be quickly dried and rolled in a warm blanket. This
bath is usually continued from five to ten minutes.

EVAPORATION BATH

Envelop the trunk closely in two layers of gauze,
cheese-cloth, or some closely woven material. This is
moistened from time to time with water at a temperature
of 95° F., and continuous evaporation is kept up by the
use of a hand or, better, an electric fan. This is more
efi5cient than sponging, the patient is but slightly dis-
turbed, and the child is not shocked or frightened. Hot
applications should be constantly made to the extrem-
ities.

MUSTARD BATH

Not all children bear cold well, and in its use and
frequency of repetition one must be guided by its effect
upon the child's general condition, as well as upon the
temperature. When with high fever the body feels cold,
pulse is feeble, and respirations are shallow, cold is
contraindicated and a hot mustard bath should be given.
The hot mustard bath is most efficient for bringing the
blood to the surface in cases of shock, collapse, heart fail-
ure from any cause, or in sudden congestion of the lungs
or brain.

Four or five tablespoonfuls of powdered mustard
should be mixed with one gallon of tepid water. To this
should be added four or five gallons of plain water at a
temperature of ioo° F. The temperature of the bath

BATHS AND PACKS 129

may be raised by the addition of hot water until a temper-
ature of 103° or 106° F. is reached if desired. The bath
should not usually be continued for more than ten
minutes. If necessary it may be repeated in one hour.

MUSTARD PACK

If collapse occurs the mustard pack may be used.
This is prepared as follows : Mix 3 or 4 handf uls of mus-
tard flour with I quart of hot water and stir until the
mustard fumes are strong enough to bring tears to the
eyes. A large towel is then dipped into the mustard
water and wrung out. The towel is placed on a woolen
blanket, the infant is entirely undressed and fully wrapped
in this blanket, the mustard towel being next to the body
of the child. Only the head is left free. The blanket is
pinned securely about the child with safety-pins. After
twenty minutes the child should be taken out of the pack
and placed in a warm bath. After a few minutes the
child is taken from the warm bath and, without being
dried, is wrapped in a bath towel and placed in a warm
bed. It will generally sleep for two or three hours.

HOT PACK

Remove all the clothing and cover the child's body
with Turkish towels wrung from water at a temperature
of from 100° to 108° F. Then wrap the child in a thick
blanket. These applications may be changed every

I30 THE BABY'S FOOD

twenty or thirty minutes until free perspiration is pro-
duced, and may then be continued as long as necessary.
This is mainly used in uremia.

HOT BATH

The hot bath may be used to promote reaction in cases
of shock or collapse. The patient should be put into the
bath at a temperature of ioo° F., the water being gradu-
ally raised to 103° or 106° F., but never above this point.
The body should be well rubbed while the patient is in
the bath, A thermometer should be kept in the water
to see that the temperature does not go too high, as the
danger of burning the child is great. During the bath
cold should be applied to the head unless otherwise
directed by the physician.

HOT-AIR OR VAPOR BATH

Remove all the clothing and lay the patient upon the
bed. Raise the bedclotliing ten or twelve inches above
the body, and sustain the bedclothes by means of a
wicker support. Pin the bedclothes tightly about the
neck, so that only the head is outside. Beneath the
bedclothes introduce hot vapor by means of a tea-kettle,
croup-kettle, or vaporizer. This will usually induce free
perspiration in fifteen to twenty minutes. It may be
continued from twenty to thirty minutes at a time.
Instead of vapor, hot air may be introduced. The air

BATHS AND PACKS 131

space about the body is indispensable. This bath is used
chiefly in uremia.

TEPro BATH

The tepid bath may be given at a temperature of 95°
to 100° F. This bath is very useful in conditions of
excitement or nervous irritability. It is also very effi-
cient in inducing sleep.

ELECTRIC-LIGHT BATH

Remove the clothing and lay the patient upon the bed.
Arrange the bedclothes in the same manner as in giving a
hot-air or vapor bath. Six or ten electric lights are then
fastened together and introduced beneath the bedclothes.
This is an easy, safe, and rapid method of stimulating the
skin and inducing perspiration. Free perspiration usually
occurs in from three to five minutes. If profuse per-
spiration is needed this bath may be continued from
fifteen to twenty minutes. Too long an exposure may
produce depression.

TANNIC ACm BATH

Two pounds of oak bark is put into a gallon of water
and boiled for one hour. The liquid is poured off from
the bark into four bottles. One bottle is added to each
bath. The baths should be given two or three times a
week. This is very good for irritating eruptions.

132 THE BABY'S FOOD

BRAN BATH

Tie one quart of wheat bran in a cheese-cloth bag and
drop this into the bath-tub containing four or five gal-
lons of water. The water should be about 90° or 95° F.
Squeeze the bran bag until the bath water is white and of
the consistency of a very thin porridge. This bath should
be used when the skin is tender or when excoriations or
irritating eruptions are present.

CARE OF THE NIPPLES AND BOTTLES
New nipples should be boiled before using. After
using, the nipples should be carefully washed in soap
and water, boiled, and placed in a solution of boric
acid and water (i teaspoonful of boric acid crystals to
a glass of boiled water). They should be rinsed before
using again. A jelly glass, which can be boiled and
which is easily kept clean, is a good receptacle for the
nipples. Keep the jelly glass constantly covered. The
nipples should be handled only with clean fingers.

Use a plain rubber nipple. Avoid the nipple that has
glass and rubber tube attachments. It is impossible
to clean, and is positively dangerous.
The bottles should be treated in the following manner :

(a) Immediately after the baby has emptied the bottle
it should be rinsed with soap and water.

(b) It should be rinsed with clean boiled water.

(d) Before refilling the bottles with baby's milk, they
should be immersed in a kettle filled with water, brought
slowly to a boil, and allowed to boil for five minutes.

X33

NORMAL SALT SOLUTION
NORMAL SALT SOLUTION FOR ENEMAS

Add I level teaspoonful of salt to i pint of warm
water. This may be given per rectum as an enema, to
cleanse, allay thirst, or to stimulate. When given as a
cleansing enema i pint should be used; when to be
retained the quantity should be given as stated by the
physician.

NORMAL SALT SOLUTION FOR SUBCUTANEOUS OR INTRAVENOUS
INJECTION

To I quart of freshly distilled water add 2 level tea-
spoonfuls of salt. Place this in a quart flask, or in the
bottle from which it is to be given, place in a pail or
deep pan of water, and boil for thirty minutes. The
water surrounding the flask of salt solution should come
to the level of the liquid in the flask. While boiling, the
flask of salt solution should be tightly covered with
several thicknesses of sterile muslin, or if the mouth is
not too wide, it may be closed with a plug of sterile
absorbent cotton. This should be prepared immediately
before using.

This makes a normal or 0.7 per cent, salt solution.

134

ERUPTION OF TEETH

Average age. Date of eruption of milk teeth. Range of age.

6 months Lower central incisors. S to 9 months.

9 months Upper central incisors and upper 8 to 12 months.

lateral incisors.

12 months Upper molars, lower lateral incisors, 12 to 15 months.

and lower molars.

18 months Canines. 15 to 24 months.

24 months Second molars. 20 to 36 months.

The average date of eruption of the first tooth is 237
days — male, 252 days; female, 221 days.

The teeth drop out in the same order in which they
erupt, the roots of the teeth being absorbed.

TABLE OF MEASUREMENTS

Weight, Height,

pounds. inches.

Boys. Girls. Boys. Girls.

At birth 7.6 7.2 20.6 20.5

ist month 8.2 7.7 21.5 21.4

2d month 10.7 10.2 22.4 22.3

3d month 12.7 12.2 23.2 23,'0

4th month 14.2 13.6 24.0 23.7

5th month 15.4 14.8 24.7 24.3

6th month 16.0 15.5 25.4 25.0

7th month 16.7 16.2 26.1 25.7

8th month 17.3 16.8 26.7 26.4

9th month 17.7 17.2 27.3 27.0

loth month 18.2 17,7 27.9 27.6

nth month 19.4 18.8 28.5 28.2

12th month 20.5 19.8 29.0 28.7

i8th month 22.8 22.2 30.0 29.7

2d year 26.5 25.5 32.5 32.5

3d year 31.2 30.0 35.0 35.0

Head circumfer-

ence, inches.

Boys.

Girls.

139

13-5

14.7

14-3

ISS

IS-I

16.2

16.8

16.6

16.2

16.8

16.4

17.0

16.6

17.2

16.8

174

17.0

17.6

17.2

17.8

17.4

17.9

17-5

18.0

17.6

18.5

18.0

18.9

18.6

19-3

19.0

135

136 THE BABY'S FOOD

Weight, Height,

pounds. inches.

Boys. Girls. Boys. Girk.

4th year 35.0 34.0 38.0 38.0

Sthyear 41.2 39.8 41.7 41.4

6th year 45.1 43.8 44.1 43.6

7th year 49.5 48.0 46.2 45.9

Sthyear 54.5 52.9 46.4 48.2

9th year 60.0 57.5 50.4 50.1

loth year 66.6 64.1 52.3 52.0

nth year 72.4 70.3 54.0 54.1

i2thyear ' 79.8 81.4 SS-^ 56-5 21.3

Head circumfer-

ence, i

inches.

Boys.

Girls.

19.7

I9S

20.5

20.2

20.6

20.3

20.7

20.4

20.8

20.5

20.9

20.6

21.0

20.7

21. 1

20.8

INDEX

Acid beverages, 15

phosphate whey, 28
Acidified milk, 35
Albumin milk, 37, 38, 39, 40

water, 17
with beef extract, 18
Albuminous beverages, 17
Alcohol sponge for fever, 1 26
Almond milk, 25
Apple, baked, with rice, 94

pastry, 95

sauce, 95

soup, 57

water, 16
Arrowroot gruel, 60, 61

pudding, 70
Artificial feeding, 122

milk, 45
Asparagus, creamed, 82

on toast, 81

Bacon, broiled, 97

fried, 97
Baked apple and rice, 94

custard, 75

fish, 102

flour. III

potatoes, 79
Bananas, grated, 96
Barley, gruel from, 62

water, 19
Bath, bran, 132

cold, 127

daily, 125

Bath, electric-light, 131

evaporation, 128

first, 125

hot, 130

hot-air, 130

mustard, 128

tannic acid, 131

tepid, 131

vapor, 130
Baths, 125
Bean soup, navy, 53
Beans, 83
Beef jelly, 99

juice, 98
Beets, boiled, 91
Benger's food, 41
Beverages, 15

acid, 15

albuminous, 17

miscellaneous, 21

starchy, 19
Biscuits, bran, 109
Bitter almond junket, 30
Boiled beets, 91

brussels sprouts, 88

carrots, 90

cauliflower, 84

lettuce, 84

onions, 87
Borcherdt's dri-malt soup, 44
Bottles, care of, 133
Bran bath, 132

biscuits, 109

bread, 109

137

X38

INDEX

Bread, bran, 109

Bread-jelly, meat juice, and cream,

III
Breads, 107
Broiled bacon, 97

chicken, 99

fish, 1 01

meats, 97

oysters, 105

squab, 100
Broth, chicken, 4,6

lamb, 46

veal, 46
and vegetable, with farina, 55
Broths, 46
Browned flour soup, 54

rice flour gruel, 59
Brussels sprouts, boiled, 88
Buttermilk formula, 34

in the home, 35

mixture, 33, 34

Caloric values of foods, 13
Camomile tea, 23
Carrot soup, 48, 49
Carrots, boiled, 90
Catnip tea, 25
Cauliflower, boiled, 84

creamed, 86

soup, 52
Celery, 88

stewed, 88
Cereal gruels, 58

preparations, 64
Chicken, broiled, 99

broth, 46

creamed, 99
Chocolate custard, 74

junket, 31

pudding, 71
Chymogen milk, 37
Cinnamon water, 23

Cocoa, 22

junket, 29

water, 22
Coddled egg, 77
Coffee junket, 30
Cold bath, 127

pack, 127
Condensed milk and soy bean, 36

junket from, 31
Constipation in older children, diet

for, 119
Com flour pudding, 68
Conmieal gruel, 62

mush, 67

water, 21
Cornstarch pudding, 68
Cracker gruel, 62
Cream of tartar drink, 15

sauce, 91
for fish, 103

soups, 47
Creamed asparagus, 82

cauliflower, 86

chicken, 99

fish, 103

onions, 87

oysters, 106
Custard, baked, 75

chocolate, 74

junket, 28

plain, 74

pudding, 70
Custards, 74

Daily bath, 1 25

Diarrhea in older children, Meyer's

dietary for, 117
Diet for children from one to two
years, 116
from two to five years, 117
for constipation in older children,
119

INDEX

139

Diet lists, 116
Dried fruit soup, 56

Eggs, 76

boiled, 76

coddled, 77

general principle in cooking, 76

poached, 76
in milk, 77

soft cooked, 76
Eiweiss milk, 37
Electric-light bath, 131
Enema, normal salt solution for,

134
Eruption of teeth, 135
Evaporation bath, 1 28

Farina milk gruel, 59

pastry, 112

soup, 54
Farinaceous puddings, 70

soups, 54
Feeding, artificial, 122

baby, plan for, 1 20-1 24
Fennel water, 23
Fever, alcohol sponge for, 1 26
First bath, 125
Fish, loi

baked, 102

broiled, loi

cream sauce for. 103

creamed, 103
Flaxseed tea, 25

and licorice tea, 24
Flour, baked, in

gruel, 61
Flour-ball, in

gruel, 58
Fried bacon, 97
Friedenthal's milk formula, 43
Frozen junket, 30
Fruit sauce for puddings, 96

Fruit soup, dried, 56
Fruits, 92

Gelatin food, infant's, 1x5

orange, 92

prune, 93
Ginger tea, 24

Gingerbread, maple molasses, 108
Grape water, 16
Grated bananas, 96
Green pea soup, 48

peas, 83
Gruel, 58

arrowroot, 60, 61

barley, 62

browned rice flour, 59

cereal, 58

commeal, 62

cracker, 62

farina milk, 59

flour, 61

flour-ball, 58

oat, 62

rice, 62

wheat, 62

Hot bath, 130

pack, 129
Hot-air bath, 130
Hungarian pudding, 69
Hydrochloric acid milk, 36

Ice cream junket, 33
Imperial granum, 21
Infant's gelatin food, 115
Intravenous injection, normal salt

solution for, 134
Irish moss lemonade, 15
tea, 22

Jelly, beef, 99
rice, 66

I40

INDEX

Jelly, sago, 64

water, 16
Junket, 28

and commeal pudding, 67

bitter almond, 30

chocolate, 31

cocoa, 29

coffee, 30

custard, 28

from condensed milk, 31

frozen, 30

ice cream, 32

plain, 33

strawberry, 30

sweetened, 34

vanilla, 30

Keller's malt soup, 44
Kohlrabi, 80
Koumiss, 40

Lamb broth, 46
Larosan milk, 43
Lemon whey, 15, 27
Lemonade, Irish moss, 15

nutritious, 18
Lentil soup, 53
Lettuce, boiled, 84
Licorice and flaxseed tea, 24
Liebig's extract of beef, thickened,

55
Lime-water, 26

Macaroni, 112

soup, 54
Malt soup, Keller's, 44
Maple molasses gingerbread, 108
Mashed potatoes, 78, 79
Mayonnaise dressing, 115
Measurements, table of, 135
Measures and weights, table of, 11
Meats, 97

Meats, broiled, 97

scraped, 97
Medicinal teas, 23
Meyer's dietary for diarrhea in

older children, 117
Milk, acidified, 35

albumin, 37, 38, 39, 40

almond, 25

artificial, 45

condensed, junket from, 31

Eiweiss, 37

Friedenthal's, 43

hydrochloric acid, 36

larosan, 43

pegnin, 37

preparations, 27

rice, 6s

with fruit, 66

Schloss, 42

thickened, 63

toast, 114
Milk-malt soup made from powder,

44
Mineral constituents of food, 12
Mint tea, 25
Miscellaneous recipes, iii

soups, 55
Mush, commeal, 67
Mustard bath, 128

pack, 129

Navy bean soup, 53
Nipples, care of, 133
Nixtamal mill, 112
Noodles, 113
Nutritious lemonade, 18
orangeade, 18

Oat flour water, 20
Oatmeal water, 20
Oats, gruel from, 62
Onions, 87

INDEX

141

Onions, boiled, 87

creamed, 87
Orange gelatin, 92

juice, 92

rice, 65
Orangeade, nutritious, 18
Outline of plan for feeding baby,

120
Oysters, 103

broiled, 105

creamed, 106

pan roast, 104

roasted, 104

stewed, 105

Pack, cold, 127

hot, 129

mustard, 129
Packs, 125

Pan roast oysters, 104
Pap, 63

Pastry, farina, 112
Pea soup, 48, so
Peas, green, 83
Pegnin milk, 37
Plan for feeding baby, 120-124
Poached egg, 76
Potato soup, 49
Potatoes, baked, 79

mashed, 78, 79
Prune gelatin, 93

juice, 92

pulp, 94

whip, 93
Pnmes, stewed, 93
Pudding, chocolate, 71

com flour, 68

cornstarch, 68

farinaceous, 70

Hungarian, 69

junket and cornmeal, 67

plain, 70

Pudding, rice and milk, 69
sago, 64

tapioca, baked, 72
cream, 72
fruit, 72
Puddings, 64
fruit sauce for, 96

Recipes, miscellaneous, iii
Rice, apple, 94

flour water, 20

gruel, 62

jelly, 66

milk, 65
pudding, 69
with fruit, 66

orange, 65

water, 19
Roasted oysters, 104
Rusks, 107

Sage tea, 25
Sago jelly, 64
pudding, 64
Salt solution, normal, for enemas,

134
for subcutaneous or intra-
venous injection, 134
Sassafras tea, 23
Sauce, cream, 91
for fish, 103
fruit, for puddings, 96
white, 91
Schloss milk, 42
Scraped meats, 97
Sea foods, loi
Slippery elm tea, 24
Soup, apple, 57
browned flour, 54
carrot, 48, 49
cauliflower, 52
cream, 47

X42

INDEX

Soup, dried fruit, 56

farina, 54

farinaceous, 54

green pea, 48

Keller's malt, 44

lentil, 53

macaroni, 54

milk-malt, made from powder,
44

navy bean", 53

potato, 49

spinach, 51

split pea, 50

vegetable, 52

whey, 56
Soups, 46

Soy bean and condensed milk, 36
Spaghetti, 112
Spinach, 80

soup, 51
Split pea soup, 50
Squab, broiled, 100
Squash, 90

Starchy beverages, 19
Stewed celery, 88

oysters, 105

prunes, 93

tomatoes, 89
Strawberry junket, 30
Subcutaneous injection, normal

salt solution for, 134
Sweetened junket, 34

Table of measurements, 135

of measures and weights, 1 1
Tannic acid bath, 131
Tapioca pudding, baked, 72
cream, 72
fruit, 72
Tea, 21
camomile, 23
catnip, 25

Tea, flaxseed, 25
and licorice, 24

ginger, 24

Irish moss, 22

medicinal, 23

mint, 25

sage, 25

sassafras, 23

slippery elm, 24

weak, for thirst, 21
Teeth, eruption of, 135
Tepid bath, 131
Thickened milk, 63
Thirst, weak tea for, 21
Toast water, 26
Tomatoes, 89

stewed, 89

Vanilla junket, 30
Vapor bath, 130

Veal and vegetable broth with
farina, 55
broth, 46
Vegetable soup, 52
Vegetables, 78

Water, albumin, 17

with beef extract, 18
apple, 16
barley, 19
cinnamon, 23
cocoa, 22
commeal, 21
cream of tartar, 15
fennel, 23
grape, 16
jelly, 16
lime-, 26
oat flour, 20
oatmeal, 20
rice, 19

flour, 20

INDEX

143

Water, toast, 26

wheat flour, 20
Weights and measures, table of, 11
Wheat flour water, 20

gruel from, 62
Whey, 27

acid phosphate, 28

Whey, lemon, 15
soup, 56
wine, 16, 27
White sauce, 91
Wine whey, 16, 27

Zwieback, 108

Books for Nurses

PUBLISHED BY

W. B. SAUNDERS COMPANY

West Washington Square Philadelphia

London: 9, Henrietta Street, Covent Garden

Sanders' Nursing nev (2d) edition

This new edition is undoubtedly the most com-
plete and practical work on nursing ever pub-
lished. Miss Sander's already superior work
has been amplified and the methods simplified to
bring it down to the newest ideas in nursing.
There is none other so full of good, practical
information detailed in a clean-cut, definite way.

Modern Methods !n Nursing. ByGEORGiANA J.Sanders,
formerly Superintendent of Nurses at Massachusetts Gen-
eral Hospital. 12mo of 900 pages, with 217 illustrations.
Cloth, $2.50 net. Published August. 1916

Dunton's Occupation Therapy

EMPHASIZING BASIC PRINCIPLES

Dr. Dun ton gives those forms likely to be of most
service to the nurse in private practice. You get
chapters on puzzles, reading, physical exercises,
card games, string, paper, wood, plastic and
metal work, weaving, picture puzzles, basketry,
chair caning, bookbinding, gardening, nature
study, drawing, painting, pyrography, needle-
work, photojjraphy, and music.

Occupition Therapy for Nurses. By William Rush
DUNTON, Jr., M. D., Assistant Physician at Sheppard
and Enoch Pratt Hospitals, Towson, Md. lamo of 340
page;, illustrated. Cloth, $1.50 net. October. 1915

This Catalogue Revised to August. 1917

Stoney's Nursing

NEW (5th) EDITION

Of this work the Americaji J oiirnal of Nursing sa3^s: "It is the
fullest and most complete and may well be recommended as
being of great general usefulness. The best chapter is the one
on observation of symptoms which, is very thorough." There
are directions how to improvise everything.

Practical Points in Nursing. By Emily M. A. Stoney. Revised
by Lucy Cornelia Catlin, R. N.. Youngstown Hospital, Ohio.
12mo, 511 pages, illustrated. Cloth, $1.75 net. Published August, 1916

NEW (3d) EDITION

Stoney's Materia Medica

Stoney's Materia Medica was written by a head nurse who
knows just what the nurse needs. American Medicine says
it contains * 'all the information in regards to drugs that a
nurse should possess."

Materia Medica for Nurses. By Emily M. A. Stoney, formerly Super-
intendent of the Training School for Nurses in the Carney Hospital,
South Boston. Mass. 300 pages. Cloth, $1..'!0 net. April, 1906

JUST ISSUED
NEW (4th) EDITION

Stoney's Surgical Technic

The first part deals with bacteriology, including antitoxins; the
second with all the latest developments in surgical technic.
The National Hospital Record says : "Pregnant with just the
information nurses constantly need."

Bacteriology and Surgical Technic for Nurses. By Emily M. A.

Stoney. 342 pages, illustrated. Cloth, $1.75 net. October, 1916

Goodnow's First- Year Nursing 2d edition

Miss Goodnow's work deals entirely with the practical side of
first-year nursing work. It is the application of text-book
knowledge. It tells the nurse how to do those things she is called
upon to do in her fir.st year in the training school — the actual
ward work.

First-Year Nursing. By Minnie Goodnow, R. N., formerly Super-
intendent of the Women's Hospibil, Denver. 12mo of 354 pages,
illustrated. Cloth, $1.50 net. Published February. 1916

Aikens' Hospital Management

This is just the work for hospital superintendents, training-
school principals, physicians, and all who are actively inter-
ested in hospital administration. The Medical Record sdiys:
"Tells in concise form exactly what a hospital should do
and how it should be run, from the scrubwoman up to its
financing."

Hospital Management. Arranged and edited by Charlotte A.

Aikens, formerly Director of Sibley Memorial Hospital, Washing-
ton, D. C. 488 pages, illustrated. Cloth, $3.00 net. April, 1911

Aikens' Primary Studies new od) edition

Trained Nurse and Hospital Review says: ** It is safe to say
that any pupil who has mastered even the major portion of
this work would be one of the best prepared first year pupils
who ever stood for examination."

Primary Studies for Nurses. By Charlotte A. Aikens, formerly
Director of Sibley Memorial Hospital, Washington, D. C. 12mo of
472 pages, illustrated. Cloth, $1.75 net. Published June, 1915

Aikens' Training-School Methods and
the Head Nurse

This work not only tells how to teach, but also what should
be taught the nurse and how much. The Medical Record says:
" This book is original, breezy and healthy."

Hospital Training-Scbool Methods and the Head Nurse. By Char-
lotte A. Aikens, formerly Director of Sibley Memorial Hospital,
Washington, D. C. 267 pages. Cloth, $1.50 net. October, 1907

Aikens' Clinical Studies ,ew<«EDmoN

This work for second and third year students is written on the
same lines as the author's successful work for primary stu-
dents. Dietetic and Hygienic Gazette says there " is a large
amount of practical information in this book."

Clinical Studies for Nurses. By Charlotte A. Aikens, formerly
Director of Sibley Memorial Hospital, Washington, D. C. lamo of
56q pages, illustrated Cloth, $2.00 net. Published Augost, 1916

Bolduan & Grund's Bacteriology 2d edition

The authors have laid particular emphasis on the immediate
application of bacteriology to the art of nursing. It is an
applied bacteriology in the truest sense. A study of all the
ordinary modes of transmission of infection are included.

Applied Bacteriology for Nurses. By Charles F. Bolduan, M.D.,
Director Bureau of Public Health Education, and Marie Grcnd,
M. D , B{icteriologist, Department of Health, City of New York
188 pages, illustrated. Cloth, $1.50 net. Published November, 1916

Fiske's The Body

A NEW IDEA

Trained Nurse and Hospital Review says "it is concise, well-
written and well illustrated, and should meet with favor in
schools for nurses and with the graduate nurse."

Structure and Functions of the Body. By Annette Fiske, A. M.,
Graduate of the Waltham Training School for Nurses, Massa-
chusetts, lamo of 221 pages, illustrated. Cloth, SI. 25 net. May, 1911

Beck's Reference Handbook

NEW (3d) EDITION

This book contains all the information that a nurse requires
to carry out any directions given by the physician. The
Montreal Medical Journal ^Ays it is "cleverly systematized and
shows close observation of the sickroom and hospital regime."

A Reference Handbook for Nurses. By Amaxda K. Beck, Graduate
of the Illinois Training School for Nurses, Chicago, 111. 32mo of 244
pages. Bound in flexible leather, $1.25 net. February, 1913

EW (2d)
DITION

Roberts' Bacteriology & Pathology e

This new work is practical in the strictest sense. Written
specially for nurses, it confines itself to information that the
nurse should know. All unessential matter is excluded. The
style is concise and to the point, yet clear and plain. The text
is illustrated throughout.

Bacteriology and Pathology for Nurses. By Jay G. Robets, Ph. G.,
M. D., Oskaloosa, Iowa. 206 pages, illus. SI. 50 net. August, 1916

DeLee's Obstetrics for Nurses

FOURTH
EDITION

Dr. Delyce's book really considers two subjects — obstetrics
for nurses and actual obstetric nursing. Trained Nurse and
Hospital Review says the "book abounds with practical
suggestions, and they are given with such clearness that
they cannot fail to leave their impress."

Obstetrics for Nurses. By Joseph B. DeL,ee, M. D., Professor of
obstetrics at the Northwestern University Medical School, Chicago.
12nio volume of 508 pages, illustrated. Cloth, $2.50 net. July, 1913

Davis' Obstetric & Gynecologic Nursing

JUST OUT— NEW (5th) EDITION

The Trained Nurse and Hospital Review says: ** This is one
of the most practical and useful books ever presented to the
nursing profession." The text is illustrated.

Obstetric and Gynecologic Nursing. By Edward P. Davis, M. D.,
Professor of Obstetrics in the Jefferson Medical College, Philadel-
phia. 480 pages, illustrated.. Cloth, $2.00 net. Published May, 1917

Macfarlanc's Gynecology for Nurses

NEW (2d) EDITION

Dr. A. M. Seabrook, Woman's Hospital of Philadelphia, says:
"It is a most admirable little book, covering in a concise but
attractive way the subject from the nurse's standpoint."

A Reference Handbook of Gynecology for Nurses. By Catharine
Macfarlane, M. D., Gynecologist to the Woman's Hospital of Phila-
delphia. 32ino of 156 pages, with 70 illustrations. Flexible leather,
$1.25 net Published May. 1913

Asher's Chemistry and Toxicology

Dr. Asher's one aim was to emphasize throughout his book
!he applicatioji of chemical and toxicologic knowledge in the
5tudy and practice of nursing. He has admirably succeeded.

laino of iqo pages. By Philip Asher, Ph. G., M. D., Dean and Pro-
fessor of Chemistry, New Orleans College of Pharmacy. Cloth,
$i.s5 net. Published October, 1914

Aikens' Home Nurse's Handbook IZl^'i

The point about this work is this: It tells you, and shows you
just how to do those little things entirely omitted from other
nursing books, or at best only incidentally treated. The
chapters on "Home Treatments" and "Every-Day Care of
the Baby," stand out as particularly practical.

Home Nurse's Handbook. By Charlotte A. Aikens, formerly Di-
rector of the Sibley Memorial Hospital, Washingrton, D. C. i2mo of
303 pages, illustrated. Cloth, $1.50 net. Published March. 1917

Eye, Ear, Nose, and Throat Nursing

This book is written from beginning to end /or iAe ?mrse. You
get antiseptics, sterilization, nurse's duties, etc. You get an-
atomy and physiology, common remedies, how to invert the
lids, administer drops, solutions, salves, anesthetics, the
various diseases and their management. JVew (2d) Edition.

Nursing in Diseases of the Eye, Ear, Nose and Throat. By the
Committee on Nurses of the Manhattan Eye, Ear and Throat Hospital.
i2mo of 2gi pages, illustrated. Cloth, $1.50 net. Pablished Sept. 1915

Paul's Materia Medica nev (2d) edition

In this work you get definitions — what an alkaloid is, an in-
fusion, a mixture, an ointment, a solution, a tincture, etc.
Then a classification of drugs according to their physiologic
action, when to administer drugs, how to administer them,
and how much to give.

A Text-Book of Materia Medica for Nurses. By George P. Paul, M.D.
12nio of 282 pages. Cloth. $1.50 net. Published September. 1911

Paul's Fever Nursing new od) edition

In the first part you get chapters on fever in general, hygiene,
diet, methods for reducing the fever, complications. In the
second part each infection is taken up in detail. In the third
part you get antitoxins and vaccines, bacteria, warnings of
the full dose of drugs, poison antidotes, enemata, etc.

Nursing in the Acute Infectious Fevers. By George P. Padl, M. I).
12mo of 275 pages, illustrated. Cloth. $1.00 net. October. 1915

McCombs' Diseases of Children for Nurses

NEW (3d) EDITION

Dr. McCombs' experience in lecturing to nurses has enabled
him to eniphasizey«y/ those points thai 7uirses 7nost need to hiow.
Natiofial Hospital Record says: "We have needed a good
book on children's diseases and this volume admirably fills
the want." The nurse's side has been written by head
nurses, very valuable being the work of Miss Jennie Manly.

Diseases of Children for Nurses. By Robert S. McCombs, M. D.,
Instructor of Nurses at the Chiklren's I-iospital of Philadelphia. lamo
of 509 pages. Illustrated. Cloth. $2.00 net. Published June. 1916

Wilson's Obstetric Nursing new od) edition

In Dr. Wilson's work the entire subject is covered from the
beginning of pregnancy, its course, signs, labor, its actual
accomplishment, the puerperium and care of the infant.
American Jour^ial of Obstetrics says: ** Every page empasizes
the nurse's relation to the case."

A Reference Handbook of Obstetric Nursing. By W. Reynolds
Wilson, M. D., visiting Physician to the Philadelphia l,ying-in
Charity. 355 pages, illus. Flexible leather, $1.25 net. April, 1916

American Pocket Dictionary new ^.h) edition

The Trained Nurse and Hospital Review says: "We have
had many occasions to refer to this dictionary, and in every
instance we have found the desired information."

American Pocket Medical Dictionary. Edited by W. A. Newman
DORLAND, A. M., M.I). Flexible leather, gold edges, $1.25 net;
indexed. $1.50 net. April, 1915

THIRD

edition

Lewis' Anatomy and Physiology

Nurses Journal of Pacific Coast says "it is not in any sense
rudimentary, but comprehensive in its treatment of the sub-
jects." The low price makes this book particularly attractive.

Anatomy and Physiology for Nurses. By I^eRoy 1, :wis, M.D. 12mo
of 326 pages; 150 illustrations. Cloth, $1.75 net.

Publiahed September, 1913

Pope

's Materia Medica

READY SOON

The important knowledge of the physiologic action of drugs is
given here. You learn what symptoms to watch for, and the
results of each drug upon the various organs and functions of
the body. Vaccines are included.

12mo of 400 pages. By Amy E. Pope, formerly Instructor in the
Presbyterian Hospital School.

Warnshius' Surgical Nursing ready soon

The author gxv&s you here the essential principles of surgical
nursing, and reliable fundamental knowledge based on his
own personal conclusions and experiences. Secondary matter
is excluded, and all primary and pertinent j)oints are set down
briefly and concisely.

Octavo of 350 pages, with 200 illustrations. By Frederick C.
WARNSHirrs, M.D., F.A.C.S., Visiting Surgeon, Butterworth Hos-
pital, Great Rapids, Michigan.

Friedenwald and Ruhrah's Dietetics for

IMUrSeS NEW (3d) EDITION

This work has been prepared to meet the needs of the nurse,
both in training school and after graduation. American Jour-
nal of Niirsmg says it "is exactly the book for which nurses
and others have long and vainly sought."

Dietetics for Nurses. By Julius Friedenwald, M. D.. Professor of
Diseases of the Stomach, and John Ruhrah, M.D., Professor of
Diseases of Children, College of Physicians and Surgeons, Baltimore.
i2mo volume of 431 pages. Cloth, S1.50 net. Published September, 1913

Friedenwald & Ruhrah on Diet '^."Z

This work is a fuller treatment of the subject of diet, pre-
sented along the same lines as the smaller work. Everything
concerning diets, their preparation and use, coloric values,
rectal feeding, etc., is here given in the light of the most re-
cent researches. Published July, i9ij

Diet in Health and Disease. By Julius Friedenwald, M.D., and
John Ruhrah. M.D. Octavo volume of 857 pages. Cloth, $4.00 net

Pyle's Personal Hygiene ?r.'.'r;^?."r

Dr. Pyle's work discusses the care of the teeth, skin, com-
plexion and hair, bathing, clothing, mouth breathing, catch-
ing cold; singing, care of the eyes, school hygiene, body
posture, ventilation, heating, water supply, house-cleaning,
home gymnastics, first-aid measures, etc.

A Manual of Personal Hygiene. Edited by Walter L. Pyle, M. D..
Wills Eye Hospital, Philadelphia. i2nio, 543 pages of illus.

Galbraith's Personal Hygiene and Physical
Training for Women new ,.., bd.t.on

Dr. Galbraith's book tells you how to train the physical pow-
ers to their highest degree of efficiency by means of fresh air,
tonic baths, proper food and clothing, gymnastic and outdoor
exercise. There are chapters on the skin, hair, development
of the form, carriage, dancing, walking, running, swimming,
rowing, and other outdoor sports.

Personal Hygiene and Physical Training for Women. By Anna M.
Galbraith, M.D., Fellow New York Academy of Medicine'. i2ino of
393 pages, illustrated. Cloth, $2.25 net. Published January, 1917

Galbraith's Four Epochs of Woman's Life

This book covers each epoch fully, in a clean, instructive way,
taking up puberty, menstruation, marriage, sexual instinct,
sterility, pregnancy, confinement, nursing, the menopause.

The Four Epochs of Woman's Life. By Anna M. Galbraith, M. D.
With an Introductory Note by John H. Musser, M. D., University of
Pennsylvania. i2mo of 288 pages. New (3d) Edition. March, 1917

Griffith's Care of the Baby new (e.h) edition

Here is a book that tells in simple, straightforward language
exactly how to care for the baby in health and disease ; how
to keep it well and strong; and should it fall sick, how to
carry out the physician's instructions and nurse it back to

health again. Published June. 1915

The Care of the Baby. By J. P. Crozer Griffith, M.D., Univers-
ity of Pennsylvania, lamo of 458 pages. Illustrated. Cloth, $1.50 net

Aikens' Ethics for Nurses ^ s.xTo'n^SI

This book emphasizes the importance of ethical training. It
is a most excellent text-book, particularly well adapted for
classroom work. The illustrations and practical problems
used in the book are drawn from life.

Studies in Ethics for Nurses. By Charlotte A. Aikens, formerly
Superintendent of Columbia Hospital, Pittsburg, lamo of ^i8 pages.
Cloth, $1.75 net. Published April. 1916

Goodnow's History of Nursing

Miss Goodnow's work gives the main facts of nursing history
from the beginning to the present time. It is suited for class-
room work or postgraduate reading. Sufficient details and
personalities have been added to give color and interest, and
to present a picture of the times described.

History of Nursing. By Minnie Goodnow, R.N., formerly Super-
intendent of the Women's Hospital. Denver. i2mo of 370 pages.
Illustrated. Cloth, $2.00 net. Published December. 1916

Berry's Orthopedics for Nurses

The object of Dr. Berry's book is to supply the nurse with a
work that discusses clearly and simply the diagnosis, prog-
nosis and treatment of the more common and important ortho-
pedic deformities. Many illustrations are included. The
work is very practical.

Or:hopedic Surgery for Nurses. By John McWilliams Berry.
M.D., Clinical Professor of Orthopedics and Rontgenology, Albany
Medical College. Cloth, $1.00 net. Published July, 1916

Whiting's Bandaging

This new work takes up each bandage in detail, telling you —
and showing you by original illustrations — just how each
bandage should be applied, each turn made. Dr. Whiting's
teaching experience has enabled him to devise means for over-
coming common errors in applying bandages.

Bandaging. By A. D. Whiting, M.D., Instructor in Surgery at the
University of Pennsylvania, lamo of 151 pages, with 117 illustra-
tions. Cloth, $1.25 net. Published November, 1915

Smith's Operating-Room just issued

The object is to show you how to assist the surgeon according
to the newest operative technic. You get the result of active
experience systematized, and in concise form. You get a thor-
ough digest of every essential ; detailed lists of instruments ;
glossary of medical terms. Every phase of the subject is
covered by ample, practical instruction.

The Operating-Room. A Primer for Nurses. By Amy Armour
Smith, R.N., formerly Superintendent of Nurses at the Woman's
Hospital of the State of New York. 12mo of 295 pages, illustrated.
Cloth, $1.50 net. Published October. 1916

Bandler's The Expectant Mother just out

This is an anatomy, physiology and hygiene covering those
points and functions concerned in child-bearing and designed
for the use of the nurse and the mother. Every question of
interest to the expectant mother is treated.

The Expectant Mother. By S. Wyllis Handler, M. D., Professor
of Diseases of Women, New York Post-Graduate Medical School
ami Hospital. Cloth, $1.25 net. Published October. 1916

Winslow's Prevention of Disease

• JUST
ISSUED

Here you get a practical guide, giving you briefly the means
to avoid the various diseases described. The chapters on diet,
exercise, tea, coffee, alcohol, prevention of cancer, etc., are of
special interest. There are, besides, chapters on the preven-
tion of malaria, colds, constipation, obesity, nervous disorders
and tuberculosis. It is a record of twenty-five years' active
practice.

By Kenelm Winslow, M.D., formerly Assistant Professor of Com-
perative Therapeutics, Harvard University. 12mo of 348 pag:es,
illuslrwted. Cloth, $1.75 net. Published November, 1916

Brady's Personal Health just out

This is different from other health books. It is written by a
physician with some fifteen years' experience in writing for the
laity. It covers the entire range of health questions — care of
mouth and teeth, catching cold, adenoids and tonsils, eye and
ear. ventilation, skin, hair and nails, nutrition, nervous ail-
ments, etc.

Personal Health. A Daclor Book for Discriminating People. By

William Brady, M.D., Elmira, N.Y. 12moof 400 pages.

Cloth, $1.50 net. Published September. 1916

Hoxie & Laptad's Medicine for Nurses

Medicine for Nurses and Housemothers. By Gkorge
Howard Hoxie, M. D., University of Kansas; and
Pearl L. Laptad. 12mo of 351 pages, illustrated.
Cloth, $1.50 ne^ Second Edition— April, 1913

Bohm & Painter's Massage

Massage. By Max Bohm, M.D., Berlin, Germany. Ed-
ited by CiiAS. F. Painter, M.D. , Tufts College. Octavo
pf91 pages, 97 illustrations. Cloth, $1.75 net. June,1913

Boyd's State Registration for Nurses

State Registration for Nurses. By Louie Croft Boyd,
R. N., Graduate Colorado Training School for Nurses.
Cloth, $1.25 net. Second Edition— February, 1915

Morrow's Immediate Care of Injured

Immediate Care of the Injured. By Albert S. Mor-
row, M.D., New York Polyclinic. Octavo of 354 pages,
with 242 illustrations. Cloth, $2.50 net.

Second Edition — March, 1912

deNancrede's Anatomy

EIGHTH EDITION

Essentials of Anatomy. By Charles B. G. deNan-
crede, M. D., University of Michigan. 12mo of 400
pages, 180 illustrations. Cloth, $1.25 net. Sept., 1911

Morris' Materia Medica

SEVENTH EDITION

Essentials of Materia Medica, Therapeutics, and Pre-
scription Writing. By Henry Morris, M. D. Re-
vised by W. A. Bastedo, M. D., Columbia University,
New York. 12mo of 300 pages, illustrated.
Cloth, $1.25 net. Published March, 1905

A Text-Book on Practical Fever Nursing. By Edward C.
Register, M.D., North Carolina Medical College. Oc-
tavo of 350 pages, illustrated. Cloth, $2.50 net. June 1907

II—

University of Toronto
Library

DO NOT

REMOVE

THE

CARD

FROM

THIS

POCKET

Acme Library Card Pocket
LOWE-MARTIN CO. UMiTtu

Internet Archive Audio

Featured

Top

Images

Featured

Top

Software

Featured

Top

Books

Featured

Top

Video

Featured

Top

Mobile Apps

Browser Extensions

Archive-It Subscription

Save Page Now

Full text of "The baby's food: recipes for the preparation of food for infants and children"

See other formats