MILK-SUGAR WATER.

    1/2 oz. sugar of milk.
    1/2 pt. boiling water.

Dissolve, and keep closely covered.  It will not keep long, so should be made when required to use.

LIME WATER.

Take a lump of lime weighing about one ounce.  Put in a bottle with a quart of cold water (which has been boiled).  Shake the bottle well until the lime is dissolved, and let it stand for 12 hours.  Pour the clear liquid into another bottle, being careful not to disturb the sediment.  Keep carefully corked.  Water will only absorb a certain quantity of lime, so there is no danger of its being too strong.

As cow’s milk is more difficult to digest than mother’s milk, it is sometimes necessary to substitute barley water in place of the lime water and milk, using the same amount of cream as given in recipe.

MALTED FOOD.

    2 oz. wheat flour or barley meal.
    1-3/4 qts. water.
    1 tsp. extract of malt.

Mix the flour to a paste with a little water, gradually add a quart of the water; put it in a double boiler and boil 10 minutes.  Dissolve the malt extract in 4 tbsps. of the water (cold).  Lift out the inner vessel and add the malt and remainder of the cold water.  Let it stand 15 minutes, replace, and boil again for 15 minutes.  Strain through a wire gauze strainer. (Half this quantity may be made.)

This preparation is used when both barley water and lime-water disagree.  It must always be given with milk.  It prevents the large tough curds forming, which is such an objectionable feature in using cow’s milk.

PEPTONIZED MILK.

In cases of especially weak digestion it may be necessary to peptonize the milk, which may be done as follows:  Add 5 grains of extract of pancreas and 15 grains of baking soda to 1 pint of milk. (Tablets of pancreatin and soda may be used.)

After adding the peptonizing material put the milk in a double boiler or in a vessel which may be set in a larger one, holding water, as hot as the hand can bear being dipped into quickly, or about 115 deg.  Fah.  Leave the milk in the hot water about 20 minutes, then place on the ice.  If heated too long the milk will taste bitter.

The preparation given in recipe No. 1, or with the barley water added, may be peptonized.

STERILIZED OR PASTEURIZED MILK.

(See Milk, Chapter V.)

Put the amount of milk required for a meal into pint or half pint bottles, allowing for the number of times the child is to be fed in 24 hours.  Use cotton batting as a stopper.  Place a wire frame, or invert a perforated tin pie plate, in the bottom of a saucepan; stand the bottles on this, pour around them enough water to come well above the milk, cover the saucepan or kettle, and when the water boils lift the saucepan from the fire and allow the bottles to remain in the hot water for 1 hour.  Keep in the ice box or stand them in cold water until needed.  If milk is to be used during a long journey it will be necessary to repeat the above operation three times, letting the milk cool between each time.