This action might not be possible to undo. Are you sure you want to continue?
M. Professor of Diseases of Children in the Northwestern University Medical School PHILADELPHIA AND LONDON W. D.THE BABY'S FOOD BY ISAAC AfABT. SAUNDERS COMPANY 1917 . B.
B. by W. SAUNDERS COMPANY PHILADELPHIA . Saunders Company PRINTED IN AMERICA PRESS OF .Copyright. B. 1917.
Birk: Sauglings-krankheiten. Langstein-Meyer: lingsstoffwechsel . I claim no originality in regard to the recipes. Patee: Practical Dietetics with Reference to Diet in Disease. by Maria Parloa. 7 . I have attempted to collect from various sources recipes for the preparation of the most I undertook to do this commonly employed foods. Ewald: Diat und Diatotherapie.FOREWORD YOUNG mothers. Sauglingsernahrung und Saug- United States Department of Agriculture: Farmer s Bulletin. and acknowledge for information: my indebtedness to various sources Boland: Handbook of Invalid Cooking. Preparation of Vegetables for the Table. primarily for my own conveni- ence in prescribing for patients and meeting the repeated demand. Hill: for the Sick and Con- A Cook-book for Nurses. nurses. and caretakers frequently ask the physician for minute directions for the preparation of foods for infants and older children. Farmer: Food and Cookery valescent.
Grand Rapids.. R. ABT. B. Michael Reese Hospital. to acknowledge my indebtedness to my Miss Freda Payne. Webster and Llewelyn: The Apsley Cookery Book.. proof. Rorer: Diet for the Sick. B. to Miss Giselle Kessler. for valuable suggestions and material assistance in arranging the recipes and correcting the Perry...8 FOREWORD Engle and Baum: Grundriss der Sauglingskunde. Supervisor the Sarah Morris Memorial for Children. Mich. N. Stevenson. to Miss Louise S. 1917- . Hogan : How to Feed Children. S. July. R. Butterworth Hospital. CHICAGO. ISAAC A. Dietitian. Keller and Birk: Kinderflege Lehrbuch. N. Dietitian.. I desire assistant. ILL. Michael Reese of Hospital). (formerly Asst. and to Miss Maude Supervisor of Dietetics.
'.2 MINERAL CONSTITUENTS CALORIC VALUE 13 15 15 17 BEVERAGES Acid Beverages Albuminous Beverages Starchy Beverages Miscellaneous Beverages 19 21 Medicinal Teas 23 MILK PREPARATIONS BROTHS AND SOUPS Animal Broths Vegetable Soups 27 46 46 47 54 55 Farinaceous Soups Miscellaneous GRUELS PUDDINGS AND CEREAL PREPARATIONS 58 64 74 . CUSTARDS EGGS VEGETABLES FRUITS 76 78 92 MEATS SEA FOODS 97 101 BREADS MISCELLANEOUS RECIPES 9 107 in .CONTENTS PACE TABLE OF MEASURES AND WEIGHTS n 1.
10 CONTENTS FAGS DIET LISTS Diet for Children from Diet for Children from 116 One to Two Years 116 117 117 119 Two to Five Years Meyer's Dietary for Diarrhea in Older Children Diet for Constipation in Older Children Outline of Plan for Feeding the Artificial Baby Birk) 120 122 122 125 133 Feeding Plan for Feeding the Baby (Diseases of Infancy BATHS AND PACKS CARE OF THE NIPPLES AND BOTTLES NORMAL SALT SOLUTION ERUPTION OF TEETH 134 135 135 TABLE OF MEASUREMENTS INDEX 137 .
THE BABY'S FOOD TABLE OF MEASURES 4 saltspoons .
0 : 7 -10 10 -15 5 Magnesium Chlorin 0.42 Beans Cheese Eggs 0. 0.006-0.33 0.37 Mutton .22 Cabbage Potato 0. asparagus. lentils. peas.013 Infant requires about 5 grains of calcium daily.2-0. vegetable foods are Percentage of phosphoric acid in fresh foods Per cent. needed per day: Grains. cereals.92 Barley meal 0.3 Potassium oxid Sodium Calcium oxid.28 0. rich in calcium. fish.12 THE BABY'S FOOD MINERAL CONSTITUENTS OF THE FOOD Amount of mineral ingredients of diet Grams. 0. bread.6-0.8 10 -13! rS~i Iron 0.058 0.7-1. Animal foods are rich in potassium. rich in sodium. beef.2-0. radishes.23 Turnip Pork Milk Beef.6 0.5 -8 0.3-0. Foods richest in iron are spinach and other green vegetables. . Phosphoric acid Sulphuric acid 9. and spinach are Meat.036 0. yolk of egg. strawberries. Milk contains 22^ grains Eggs. wheat. .3! 0.4-0. and oatmeal. apples.4 5 -6| 0.3-0. of calcium in each quart.16 0. rice. and potatoes are poor in calcium. : Per cent.14 0.089 0. fruit. Carrott 0. potatoes. white beans.
cocoa powder. . !ii4 Cream (16 per cent. spinach.CALORIC VALUE OF VARIOUS FOODS Foods rich in oxalic acid are : 13 black tea.8 1. pepper. and the figures are expressed in terms of heat units. i 54 Custard 1 i ounce 60 The number of calories indicate the energy value of food from the standpoint of nutrition. rhubarb. beans. i .) . . ' Applesauce ounce 30 Bacon Bread Butter Buttermilk | ounce 30 slice Average i i i i i 80 80 11 1 pat Q ounce) ounce ounce ounce heaping teaspoonful Cane-sugar Carrot Cereal (cooked) 20 13 50 3 21 21 Cereal waters i i i ounce ounce ounce ounce ounce .4 0. Chymogen milk Cows' milk Crackers . Per cent.7 CALORIC VALUE OF VARIOUS FOODS Foods. beets.5 0. and prunes. . sorrel. currants. coffee. i Calories. Amounts. Percentage of sulphur in dried proteins: Dried egg-white Dried syntonin Dried wheat albumin Dried pea albumin Dried gluten albumin 1.8 i .
25 Malt (extract) i i i i 89 Meat Milk-sugar 5~7 130 sized Potato Rice (boiled) medium ounce ounce 90 60 11 i i i tablespoonf ul Skimmed milk Soup (chicken) Spinach 15 i ounce slice 8 Toast Average 80 . Dextrimaltose ounce (2 no 64 14 Egg Egg (white) (yolk) ounces) i i i i Egg 50 Flour Gelatin ounce ounce 100 50 21 Human Keller's milk i i ounce ounce ounce ounce ounce Malt Soup. THE BABY'S FOOD Amounts. . . i i Calories.14 Foods.
add lemon juice. Pour off the water and add the boiling water. flavor with cold. i i i pint boiling water. lemon and sugar when drink as refrigerant and diuretic. Dissolve the cream of tartar in the boiling water. teaspoonful sugar. just below the boiling-point. Useful for coughs and colds. and strain and LEMON WHET i 1 cupful hot milk. to boiling-point in a double boiler. 2 Heat the milk . keeping thick. teaspoonful sugar. CREAM OF TARTAR DRINK i or 11 teaspoonfuls cream of tartar. teaspoonful sugar. cook until it syrupy. and sugar Serve hot. If too add more hot water. tablespoonfuls lemon juice. Pick over and wash the moss and soak one-half hour. Strain.ACID BEVERAGES IRISH MOSS LEMONADE y cupful Irish moss. to taste. or 2 tablespoonfuls lemon juice. 4 tablespoonfuls lemon i juice. 2 cupfuls boiling water.
and cover. boiling water and sugar. JELLY WATER 2 tablespoonfuls jelly (grape or currant). tablespoonful lemon juice. Beat the jelly with a fork until smooth. then add lemon juice. teaspoonful sugar. through a fine strainer and serve hot or cold. add Let stand till cool. cupful sherry wine. GRAPE WATER \ to i ounce of grape juice. i Heat the milk add the wine. 4 ounces of water. APPLE WATER i i i 1 sour apple. Strain and serve. WINE WHEY i cupful sweet milk. and Strain cook without stirring until the milk separates. Strain through cheese-cloth and add the sugar. cupful boiling water. add the lemon and cook without stirring until the whey separates. add the boiling . to the boiling-point. Cut an apple into small pieces without paring. teaspoonful sugar. f cupful boiling water. May be served hot or cold.16 THE BABY'S FOOD juice.
If the jelly lacks flavor. 5 teaspoonful orange juice. \ teaspoonful each of sugar and orange juice contra-indicated. add lemon juice to ALBUMINOUS BEVERAGES ALBUMIN WATER \ cupful boiled water. of cold boiled water it in Add \ pint and serve cold. If extra 17 sweetening is required. Pinch of Divide the white of one fresh egg by cutting several directions with a sharp steel knife. plain water. To \ cupful of boiled water add the white of one fresh egg and a pinch of salt. A piece or two of ice may be added before stirring. taste. Stir very thoroughly. . i egg white. and a pinch of salt.ALBUMINOUS BEVERAGES water. i or | grain of saccharin may be added. salt. i (A) egg white. salt. Shake thoroughly either from the bottle or a spoon. Pinch of \ teaspoonful sugar. Barley water may be added if not may be substituted for B) ALBUMIN WATER \ cupful boiled water.
i raw egg with juice of i i teaspoonful of and add the Serve cold. ALBUMIN WATER WITH BEEF EXTRACT i i egg white. Season with salt and celery salt.18 THE BABY'S FOOD NUTRITIOUS LEMONADE 1 egg yolk. Juice of \ lemon. NUTRITIOUS ORANGEADE i egg white. i i Juice of orange. 2 teaspoonfuls 5 ounces water. cupful boiling water. orange and 5 ounces of water. then the white pour in the hot water gradually while stirring constantly. granulated sugar. allow this to stand for five minutes and then add 2 teaspoonfuls of granulated sugar and 5 ounces of water. stir Dissolve the beef extract in cold water. Beat the white of granulated sugar. 5 ounces water. A nourishing drink is made in the following way: Add the juice of \ lemon to the yolk of a raw egg. of the egg into this mixture. . teaspoonful sugar. \ teaspoonful of Liebig's Beef Extract. A pinch of salt and a pinch of celery salt.
a double boiler drain and add a pinch of Cook in . then strained through a fine strainer (preferably it muslin) and enough water added to bring quantity. pint water. Drain the water of salt. heaping tablespoonful pint water. RICE i i up to the original WATER rice. Water must be added from i time to time to keep the quantity up to pint. soak over night. of boiling and then poured into a pint a pinch of salt. of salt. soak over night. When made number water is of from prepared barley flour (there are a barley flours on the market) a little cold to i added level tablespoonful of barley flour.STARCHY BEVERAGES 19 STARCHY BEVERAGES BARLEY WATER i i heaping teaspoonful pearl barley. smooth paste. water containing 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. of salt. let it A pinch Wash i heaping teaspoonful of pearl barley. This is carefully blended into a very thin. off and add a pint of water and a pinch Boil for three or four hours or until the grains of barley are soft. rice. Strain through muslin. A pinch Wash i heaping tablespoonful of salt.
WHEAT FLOUR WATER i i or 2 tea spoonfuls wheat flour. boil three hours hi a double to add enough water make a pint. Add this to i pint of boiling water. A Add i pinch of salt. ground. boil a few minutes in an open pan. pint of water. using the rice flour or oat flour instead of the wheat flour. smooth paste one or two teaspoonfuls with a little of cold water. A Rub wheat to a flour pinch of salt. quantity up to Strain through muslin. or crushed oati meal to boiler. Salt to taste and strain through a fine strainer. tablespoonful of rolled. and strain. OATMEAL WATER i i tablespoonful oatmeal.20 THE BABY'S FOOD rice are for three or four hours or until the grains of quite soft. pint water. RICE FLOUR WATER AND OAT FLOUR WATER These are made in exactly the same way as wheat flour water as given above. Salt to taste. . Add i water from time to time to keep the pint. pint boiling water. then transfer to a double boiler and cook thirty minutes.
cold tea (English breakfast). then pour or until the tea is of a light yellow color. through a clean sieve or muslin. and boil for thirty minutes. made by steeping . i To a small \ teaspoonful of green tea add pint of boiling water. cover and steep for two or three minutes. Replace the water evap- orated by boiling. i cupful boiling water. and add pint. cook thirty minutes. weak. enough water to make a CORNMEAL WATER i ounce cornmeal. i pint water. Weak. Mix the ingredients. MISCELLANEOUS BEVERAGES TEA | teaspoonful green tea.MISCELLANEOUS BEVERAGES IMPERIAL GRANUM i i 21 or 2 tablespoonfuls Imperial Granum. (2 level tablespoonfuls) is i A pinch Stir i ounce of meal with cold Place water until an evenly mixed thin broth formed. The tea should be very WEAK TEA FOR THIRST 3 leaves of tea. pint water. this in a quart of slightly salted boiling water. of salt. quart water. cover.
WATER COCOA i i level teaspoonful cocoa. sweeten to taste. cupful water. add gradually 2 ounces . 5 cupful milk. i i teaspoonful lemon juice. Wash the Irish moss and drain. Sugar as desired. \ cupful water. IRISH MOSS TEA \ cupful Irish moss. i Make a paste of teaspoonful of cocoa and a \ cupful of milk little cold water or milk. This will often a dry cough.22 THE BABY'S FOOD i about 3 leaves in utes. or 2 teaspoonfuls sugar. Sugar to taste. is cupful of boiling water for two min- useful to quench the thirst of a baby suffering with diarrhea. Cover with cold Strain water and allow to simmer until dissolved. i pint cold water. COCOA i teaspoonful cocoa. Put the cocoa into a saucepan. Add and \ cupful five of water. and boil from three to minutes. and add the lemon relieve juice and sugar to taste.
and strain. pint boiling water. bring to boil. cold. Pour the boiling water over the fennel powder and allow to steep for five minutes and strain. Strain Boil together fifteen minutes. Pour \ pint of boiling water over the leaves or powder and allow to steep for three or four minutes. boil Pour the boiling water over the bark and allow to for five minutes. Strain. and serve hot or . Sweeten as desired and serve hot or MEDICINAL TEAS CAMOMILE TEA \ pint boiling water. CINNAMON WATER i i ounce stick cinnamon. This is a bitter tonic. or 2 teaspoonful of powdered camomile. FENNEL WATER \ pint boiling water. i teaspoonful powdered fennel. add 4 ounces water.MISCELLANEOUS BEVERAGES of cold water. 23 of boiling iced. SASSAFRAS TEA 4 i sticks sassafras bark. 1 teaspoonful of leaves of camomile. pint boiling water.
. cover. Sugar to 2 teaspoonful lemon juice. This is soothing in case of inflammation of the mucous membrane. four hours. Pour the water upon the slippery elm powder or bark. or piece of the bark. cupful boiling water. teaspoonful ginger. pour on gradually the boiling water and boil one minute. ? cupful boiling water. strain and flavor with sugar and lemon juice. serve. j cupful sweet milk. boiling water over the whole flaxseed Pour the licorice root. taste. GINGER TEA i i tablespoonful molasses. Strain before SLIPPERY ELM TEA 2 teaspoonfuls slippery i 1 elm powder. Mix molasses and ginger. and which has been previously bruised. and when thoroughly heated. 2 1 drams licorice root.24 THE BABY'S FOOD FLAXSEED AND LICORICE TEA 1 ounce flaxseed. for and cook very slowly serving. When cool. pint boiling water. Add the milk.
used for the same pur- SAGE TEA i 1 teaspoonful sage leaves. ounces milk. allow to steep Pour the for five minutes. pint boiling water. and serve. tablespoonful catnip leaves. strain. cupfuls boiling water. This is efficient in relieving colic in infants when given by mouth or when used as an enema. CATNIP TEA i i Serve hot or cold. MINT TEA This is made by using the same proportions and proIt is ceeding as for catnip tea. Pour the water over the sage leaves. pint boiling water. taste. and serve. pose.MEDICINAL TEAS FLAXSEED TEA 2 2 25 tablespoonfuls unground flaxseed. boiling water over the leaves. strain. Strain. Lemon Wash washed Sugar to the flaxseed and add the boiling water to the flaxseed. Simmer one hour. ALMOND MILK 2 2 ounces sweet almonds. steep five minGood in cases of flatulence and utes. juice to flavor. sometimes allays nausea. . Add the lemon juice and sugar as indicated.
cool place. Put the lime and water and shake first thoroughly two or three times during the hour. of salt. cork. The lime should then be allowed to settle. i cupful boiling water. A pinch Cut the crusts. is Strain through a cheese-cloth. pound them thoroughly. cover. and serve hot or nausea.26 THE BABY'S FOOD Scald 2 ounces of sweet almonds with boiling water. stale bread into |-inch cubes and remove the in a slow Dry thoroughly and let oven until crisp and a delicate brown. and add 2 ounces of milk (or 2 ounces of water) well. Strain through a cheesecold. quart boiled or distilled water. season. cloth. Break into crumbs. and after off into twenty-four hours the upper clear fluid poured a glass-stoppered bottle. This often proves efficient in cases of LIME-WATER i i tablcspoonful slaked lime. stand one hour. in a bottle. called The strained liquid the so- almond milk. off after a few moments pour hulls. the hot water and into remove the Put the blanched almonds and mix a mortar. TOAST WATER 2 slices stale bread. add the water. Keep tightly corked and in a .
teaspoonful essence pepsin. liquid rennet. it stand for whey or hang the curdled milk in a straining cloth and let the drip out. add the wine. whey LEMON WHEY 1 cupful hot milk. WINE WHEY i cupful sweet milk. i Curdle i quart of new milk at 104 F. one-half hour. and 27 . Heat the milk in a double boiler. . sugar. \ cupful sherry wine. with essence of pepsin. After a time the milk coagulates. rennet powder (chymogen). Heat the milk to the boiling-point. 2 tablespoonfuls lemon juice. Strain through cheese-cloth and add the Serve hot or cold.MILK PREPARATIONS WHEY i quart milk. When hot add the lemon juice and cook without stirring until the whe separates. 2 teaspoonfuls sugar. then pour the Let off.
| cupful lukewarm milk. j teaspoonful vanilla. and care must be taken not to heat the milk more than lukewarm. Heat the milk add the acid phos- phate. in a double boiler. ACID PHOSPHATE 1 WHEY cupful hot milk. cook without stirring until the Strain through cheese-cloth whey separates. CUSTARD JUNKET 2 cupful hot milk. 2 teaspoonfuls cold water. . 1 egg. through a fine strainer and serve hot or cold. 2 1 teaspoonfuls sugar. and add the sugar. 4 tablespoonfuls sugar. nutritious and Milk or cream that has been boiled or sterilized cannot be used in making junket. Serve hot or cold. it Beat the egg. as hot milk spoils the action of the tablet. easily digested. JUNKET This is a healthful dessert made simply of pure milk It and is sufficient junket tablet to coagulate the milk. and add to 2 tablespoonfuls sugar. teaspoonful Horsford's Acid Phosphate.28 THE BABY'S FOOD Strain cook without stirring until the whey separates. 2 junket tablet.
i cupful milk. 2 2 tablespoonfuls boiling water. gradually the fresh cool milk and heat until luke- warm. Mix 2 tablespoon- sugar with lukewarm milk. When lukewarm add the vanilla and the tablet dissolved in cold water. add this to the cooled and blend thoroughly. 3 drops vanilla. the mixture immediately into sherbet cups or small glasses. . or with sweetened cream. teaspoonfuls sugar. paste. sugar. j junket tablet.MILK PREPARATIONS Pour the hot milk on the mixture and stir 29 of egg and sugar. and then the tablet Place in molds and keep in a Place on ice and serve plain warm room until jellied. take at once from the fuls of fire and cool. Put this mixture into the top of it the double boiler and stir constantly until thickens. not more. COCOA JUNKET 1 tablespoonful cocoa. Stand in a warm room undisturbed until firm then put on ice to cool. like jelly. and boiling water to a smooth fire. place over the and bring vanilla to the boiling-point. add the dissolved in cold water. Pour custard. thoroughly. i teaspoonful cold water. Rub Add the cocoa.
warm room until jellied. and remove from stove.30 THE BABY'S FOOD COFFEE JUNKET 2 tablespoonfuls boiled coffee. Heat the milk junket tablet. and place on VANILLA. \ pint fresh milk. heat lukewarm. then place on the FROZEN JUNKET \ pint milk. 1 cupful milk. Place in molds. lukewarm and add the is coffee and when the sugar dissolved add the tablet dis- solved in cold water. | junket tablet. until Heat the milk sugar. add the junket tablet previously dissolved hi cold water. i teaspoonful cold water. in a warm room until firm. keep in a ice to cool. add the dissolved fire. Add till the desired flavoring to the fresh cool milk. BITTER ALMOND. remove from the and add the pure . OR STRAWBERRY JUNKET 5 teaspoonful of vanilla. i junket tablet. 4 ounces pure cream. or \ teaspoonful of bitter i almond extract. Allow to stand ice to cool. 2 tablespoonfuls sugar. until lukewarm. \ junket tablet. or tablespoonful pure concentrated strawberry syrup.
CHOCOLATE JUNKET i quart milk. i Melt square of chocolate or 2 tablespoonfuls of cocoa. JUNKET FROM CONDENSED MILK i can condensed milk. Pour into individual glasses and let stand until firm. Cool and serve. Whipped cream i junket tablet. and boil one minute. Remove from the fire. 1 square chocolate. cupful sugar. where fresh milk cannot be secured. add \ cupful of the milk. To i can of condensed stir milk add an equal quantity of hot water and thoroughly. i can hot water. condensed milk may be used. Cool the mixture to a lukewarm temperature and add ? junket tablet previously dissolved.MILK PREPARATIONS cream. | junket tablet. or 2 tablespoonfuls cocoa. 31 freeze the Pour at once into the freezer and same as ice cream. add the remainder of the milk. which must not . as desired. In making junket. j teaspoonful vanilla. i teaspoonful vanilla. add j teaspoonful vanilla. Sweeten a quart of milk with \ cupful of sugar.
Note. . JUNKET ICE CREAM \ cupful cream. warm it until Stir in junket tablet (previously dissolved in Pour at once into serving dishes and leave undisturbed until firm. and mixture it is. add the sugar and is when the sugar dissolved add the tablet dis- solved in the cold water. If water). Probably this will now be lukewarm i if it is not. whipped cream sweetened and flavored with vanilla is heaped upon the chocolate junket before serving. | teaspoonful vanilla. until lukewarm. \ cupful milk. Place on ice to cool. The junket improves the consistency of any cream. Allow it to stand in a warm room pail. a most delicious dessert is obtained. then beat thoroughly. 2 teaspoonfuls cold water. | junket tablet. Heat the milk vanilla.32 THE BABY'S FOOD i be boiled. The preparation may be varied by adding 2 teaspoonfuls of cocoa dissolved in a little boiling water. . teaspoonful of vanilla. turn into a small and freeze. until firm. the cocoa to the mixture before adding the junket Add tablet.
MILK PREPARATIONS PLAIN JUNKET 33 f junket tablet. put on . and let stand for The junket it is now ready use just as it is or sprinkled with sugar or grated nutmeg. then remove until it is firmly jellied. buttermilk to make i quart. i A. necessary to 3 make i quart. gently to mix thoroughly. (Heubner) quart buttermilk. cold place. Flavoring to taste.2. To a few tablespoonfuls of buttermilk add i\ level tablespoonfuls of flour and rub to a paste. withdraw from add 3 to 4 level tablespoonfuls of cane-sugar and bring to a boil for the third time. i pint milk. require about thirty minutes' time. and 3 should boiled water Add ice. Let the bowl stand in the hot water for two minutes. To keep the junket place on ice or in a very. 3 to 4 level tablespoonfuls cane-sugar. BUTTERMILK MIXTURE. Place the bowl contain- ing the milk and the digestive ferment in a size. and add stir i i teaspoonful pint of fresh cold milk.) if (1. Into a small bowl put \ junket tablet or essence of pepsin. draw from (3) fire. Add enough boil. (2) bring to a boil. pan of larger to and pour into the larger pan boiling water sufficient come to the level of the mixture. 2^ level tablespoonfuls wheat flour. (i) Bring to a withfire.
acidified whole milk. it is Warm i cupful of milk in a double boiler until lukewarm. barley flour as above). (Jules Brady) oz. cane-sugar. i C. to 3 tablespoonfuls browned flour. BUTTERMILK MIXTURE. \ junket tablet. Mix slow the ingredients together until smooth. B. barley water (use i oz. (Jules Brady) 24 oz. lof oz. boil for three to five minutes. water). 1 tablespoonful sugar. Add to this \ of a junket tablet or | tea- . Mix the ingredients and place on BUTTERMILK FORMULA i i i (Baginsky) quart buttermilk. 21% oz. Mix the ingredients and place on ice. cane-sugar. Allow to cool and place on SWEETENED JUNKET ice. barley water i (i oz. oz. ordinary buttermilk or acidified skimmed milk.34 THE BABY'S FOOD BUTTERMILK MIXTURE. put on a fire and. \ oz. to 3 tablespoonfuls cane-sugar. 8 oz. Mellin's Food. ice. barley flour to 8 oz. while constantly stirring. i cupful milk. 2 or 3 drops vanilla.
action of the product made will i Add 4 ounces of buttermilk to place. i 35 tablesponful sugar. The fat present and when coagulated appears as a . warm it and follow the above will Sometimes the milk not coagulate. or until the milk is twenty a curdled. will rise to the top. then chill. or skimmed milk (depending on the kind an earthenware dish for fifteen to of acidified milk desired).MILK PREPARATIONS spoonful essence of pepsin. place in and allow to stand at about 80 F. although may smell sour. If the fine buttermilk is too thick. hours. bacilli to Add a pure culture of lactic acid raw or boiled. and in a Pour into molds and put warm place until the mixture is firmly set. and then pass the mixture through a wire strainer. Stirring gently with a spoon will often produce coagulation in a few minutes. 2 or 3 drops of vanilla. Stir vigorously in churn or with a spoon or egg-beater until the curds are very small. whole. quart of fresh milk. add a small is amount of water. quart milk. a small portion (about 4 ounces) may be used for the In inoculating agent for the next supply to be made. put in the ice-box to ACIDIFIED MILK i i lactic acid bacilli tablet. put in a directions. this way the original culture may be made to last from six to eight weeks. The quantity and vary but little. When the buttermilk once made.
which the curd is may be removed before broken up. The preparation may be varied . Add point. quart of water add the soy-bean flour and the barley flour. dram of condensed milk to 2 ounces of according to the age of the child. salt. serving. and replace the water tion. the milk to the water and bring to the boiling- Then add the hydrochloric acid. To this i i tion from by evaporaadd condensed milk.36 THE BABY'S FOOD brownish-yellow scum. 1 level 2 level A pinch of To i Condensed milk as desired. pint water. tablespoonful soy-bean flour. tablespoonfuls barley flour. and may be used in quantities varying from 2 to 8 ounces at a feeding. Boil for twenty lost minutes or longer. HYDROCHLORIC ACID MILK i quart milk. As a rule this will be found to agree admirably. and a pinch of salt. i 25 . Cool before SOY BEAN AND CONDENSED MILK i (Ruhrah) quart water. varying the proporto 1 6 to i to 8: i to 8 would require the addition of fluid. solution). i dram of condensed milk to each ounce of i to 16 would require fluid.drops dilute hydrochloric acid (10 per cent.
strength advised above. teaspoonful chymogen or pegnin. then add level tablespoonfuls chymogen powder or . Digestive ferment. CHYMOGEN OR PEGNIN MILK i i quart milk. is if it is If too large a quantity of soy bean used without a sufficient amount of starch or condensed milk. ALBUMIN OR EIWEISS MILK i (Finkelsteio) quart milk. dark-colored. and occasionally used. it is liable to cause thin. 37 and in older children the barley flour and soy-bean flour may be increased to double the is. Boil the milk for five minutes. 2 level tablespoonfuls i wheat flour... preparing the individual bottles for feeding. cool to 104 and add i teaspoonful of chymogen or pegnin. when it will are finely have coagulated. F. foul-smelling stools. then beat it until the curds Do not heat above 100 F. when divided. 1 pint buttermilk. pint water. Allow to stand for twenty minutes.MILK PREPARATIONS in composition. Dextrimaltose as directed. and stir for one-half minute. or may be increased further. that of soy-bean flour 2 level tablespoonfuls this and 4 still of barley. Heat i quart of fresh whole milk to 98 2 to 100 F.
The early addition of 3 per cent. dextrimaltose is advisable. cutting back stirring. ALBUMIN MILK i (Engel) quart milk. Dextrimaltose directed (3 to 5 per cent. To this add 2 level tablei spoonfuls of wheat flour rubbed to a paste with of water. i To the curd of quart of milk thus obtained add pint of buttermilk and strainer three rub through a copper hair- times.38 essence of pepsin THE BABY'S FOOD (i teaspoonful) little or a junket tablet (previously dissolved in a cold water). otherwise large curds will form. F. . 3 level teaspoonfuls chymogen. pint Boil the mixture ten minutes. and forth constantly. to 107 water-bath of a temperature 104 3 level teaspoonfuls and add chymogen (dissolved in cold water). place in a water-bath of 107 until coagulated. not add water with a large wooden If necessary i spoon.) should be added when by the physician. to make the finished mixture quart. for fifteen to twenty minutes in a sterile muslin and then hang off i bag one hour to dram the liquor of the milk. The albumin milk must not be overheated before feeding. i quart sterile water Place in a F. Boil i quart of milk for five minutes. as it will curdle. This is best done by dissolving the dextrimaltose in a moderate quantity of water and adding while the mixture is boiling.
and then pour off onetop. heat it rapidly to 104 will to 107 F. when the curds will have settled to the bottom and the whey will have formed over them.MILK PREPARATIONS 39 Let the milk thus treated rest at room temperature one-half hour. ounce dextrimaltose. i Do not disturb for fifteen minutes. Put it mixing bowl and add to 2*i\ an ounce of dextri- maltose and ounces of the prepared curds from . and Allow to stand quietly in a room for thirty minutes. is now completed. after a few minutes the milk until begin to coagulate.. Add quart of sterile water and mix. The milk now having cooled to 89 to 91 F. bottom. before feeding or coagulation will take place. let rest one-half half of the fluid which has collected at the The preparation used.. two or three minutes. the lower quart being Do not heat this milk over 100 F. a quart of this in a Pour 4? ounces from the top of milk which has been previously boiled. After a time the curds settle to the hour. ALBUMIN MILK i i (Miiller and Schloss) quart water. i Mix boil i quart of water and quart of buttermilk. quart buttermilk. Pour off 36 ounces of the whey and mix the remaining curds thoroughly. is Stir constantly the desired temperature reached. 4 i ounces boiled top-milk.
and John) 3? quarts boiled milk. Thus i quart of albumin milk use. mix thoroughly. i pint water. Place the flask . Digestive ferment. so that tough membranes or lumps may not form. then strain through a hair sieve. i teaspoonful sodium bicarbonate (20 per cent. cake yeast. 21 ounces milk. From 21 ounces of raw cows' milk obtain the casein by adding a digestive ferment. separated from the The curds should be whey and 21 ounces of hot water added to the curds. solution). Bring to a boil while stirring In this constantly. Mix with 3! quarts of boiled milk and boil again. as is is sometimes the case when the fresh casein a sieve and boiled but once. Place a pint of milk in a quart flask and add to this ^ cake of yeast and shake thoroughly. together ready for ALBUMIN MILK (Heim 21 ounces hot water. put through KOUMISS i (Peiscr) pint milk. way an almost homogeneous milk this is obtained.40 THE BABY'S FOOD all is which the whey has been poured away.
During the intervals. and the koumiss diluted with of water. Allow to cool and place on . of 2\ per the total or f ounce of Benger's cent. most of the time. Food make The formula of of the milk mixture may contain the amount milk and water as directed by the physician. Bring the remainder of the formula to the boiling-point in the double boiler. Mix well and allow to stand without heat for fifteen minutes. an equal quantity Thus is obtained a mixto ture equal in milk-sugar milk. day the shaking should be repeated at twenty-four hours the koumiss is After ready. To reduce the acidity. though not in a form available for the infant.mixture to 5 from 2\ to per cent. i soluteaspoonful of sodium bicarbonate (20 per cent.MILK PREPARATIONS near the 41 oven and control the temperature with a thermometer. tion) should be added. : 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. to a 3o-ounce mixture of Benger's will be necessary 5 to add i\ ounces Food to make to per cent. may be added to a milk . then pour this boiling mixture over the paste. of the total mixit Thus. stirring ice. and whey content albumin BENGER'S FOOD Benger's Food constitute ture. Heat for the second time to the boiling-point in an open stew-pan over an open flame. keeping it at about 86 F.
3 grains or 0.42 THE BABY'S FOOD SCHLOSS MILK (Formula A) (For Infants under three months) 6 ounces or 176 4-2- c. casein. c.c. whole milk. SCHLOSS MILK k (Formula B) (For Infants over three months) 6 ounces or 176 c.c. Mix and all the ingredients except the potassium chlorid. Cool and add the potas- sium chlorid in solution. must be boiled with the sugar casein prepara- . 23 ounces or 700 water. but less sugar without the dextrin is used it If flour and maltose and the powdered casein. of 16 per cent. level teaspoonful or 5 grams powdered Mix the same as preceding. c.c. boil for fifteen minutes. chlorid. i liter These recipes are intendejd to make the mixture.c. It contains the (quart) of of salts same precentage and fats as human milk. 16 per cent. i level teaspoonful or 5 grams powdered casein. water.c. cream.2 i gram potassium ounce or 30 grams dextrimaltose. of ounces or 140 c. cream. c.c. chlorid. \ ounce or 15 grams flour. 4! ounces or 140 23 ounces or 700 3 grains or 0.3 11 i whole milk. gram potassium or 2 ounces or 45 to 60 grams dextrimaltose.
85 ounces 16 per cent. 2 ounces milk-sugar.4 grains potassium chlorid. cream. 20 ounces water.2 grains monobasic potassium phosphate. and .. cream. pint milk. Cool and add the potassium . and F. water. LAROSAN MILK f ounce i Larosan powder. and add the mixture stirring constantly. Pasteurize for twenty minutes at 140 salts in solution. boil the whole for five minutes. is 43 If no flour is used the mixture simply brought to the boiling-point. or gruel as directed. Add sugar in the proportion of 3 to 5 per cent. potassium phosphate. Water Sugar as directed. 7. as directed.2 grains dibasic Mix together the skimmed milk-sugar. Rub into a paste i small package (f ounce) Larosan powder with a small quantity taken from a pint of fresh milk.MILK PREPARATIONS tion for fifteen minutes. add water or gruel as the physician directs. 14. 7. FRIEDENTHAL'S MILK FORMULA ii ounces skimmed milk. milk. Bring the remainder of the pint to a boil to it. Strain through a fine sieve.
44 THE BABY'S FOOD KELLER'S MALT SOUP 1 1 ounces warm flour. put on the stantly. Then mix both solutions. 3 rounded tablespoonfuls 11 wheat flour. 20 ounces water. stirring frequently. stirring until complete solution is obtained. In another dish dissolve 2f ounces of the malt soup extract in 20 ounces of warm boiled water. 2 ounces 2f ounces Loefflund's or Borcherdt's Malt Soup Extract. it double boiler. To ii ounces of warm milk gradually add the flour little (which has been rubbed to a thin paste with a cold water). ounces milk. 22 ounces warm water. boil for fire. and. MILK-MALT SOUP MADE FROM POWDER 5 rounded tablespoonfuls of dry malt soup powder. stirring constantly while adding it. in a flour with the milk and strain through a all Then mix together and bring to boil Boil five minutes. Dissolve the dry malt soup powder in the warm water. milk. Malt soup is of great value in the treatment of con- . To dissolve the dry malt soup powder add slowly to the warm water. while stirring con- two or three minutes. mix the wheat cheese-cloth. Pour through a clean sieve or muslin.
pour the fluid slowly on them. i teaspoonful milk-sugar. pint thin barley water. Cut up very a muslin bag. i \ ounce gelatin. 12 sweet almonds. Pound up 12 sweet almonds and well. to which has been added j ounce of gelatin and milk-sugar as directed. the laxative effect is due to the high percentage of maltose which ARTIFICIAL MILK i it con- tains. . ally as it boils Add a little water occasion- away. ounce suet.MILK PREPARATIONS 45 stipation in the artificially fed infant. and mix Strain before using. finely i ounce of suet and tie loosely in Boil slowly for an hour in the barley water.
Sugar may be added if indicated. i so that Strain. When skim the fat. quart boiling water. CHICKEN BROTH i i small chicken or \ large fowl. A pinch Chop double the meat and add to the cold water with a pinch of salt. salt. may be made in the usual way. of salt. quart water. quart cold water. carefully skimming off all the fat. fine veal. two or three hours in a Add water finished cold. when there will be off pint of broth. A pinch of Veal broth 6 teaspoonfuls cream. 20 drops of cream may then be added to each ounce of broth. A pinch Remove 46 the skin and fat from the chicken or fowl .BROTHS AND SOUPS ANIMAL BROTHS LAMB OR VEAL BROTH i i pound lamb or of salt. if necessary from time to time. cook slowly for boiler. VEAL BROTH FOR DELICATE CHILDREN i i pound veal.
or potatoes. Add i quart Cover and allow to simmer boiling water and the salt. and boil several minutes. and f pint of milk. be i pint when VEGETABLE SOUPS CREAM SOUPS i tablespoonful cooked peas. add to the if above mixture. add a small pinch other ingredients. Corn or tomatoes may be used 2 in the same manner. over a slow fire or in a double boiler for two hours. of baking soda before adding the . using tablespoonfuls of the strained vegetables. Add to the pulp \ cupful of water in which the vegetables were cooked and \ cupful sweet milk. fire. After removing from the allow to stand one hour if and then strain. A pinch of salt. When tomatoes are used. Strain necessary and serve hot. Mix | teaspoonful of flour with the butter and salt. or corn. j teaspoonful butter. \ teaspoonful flour.BROTHS AND SOUPS 47 and chop bones and all into small pieces. or as- paragus. or tomatoes. Cream soups may be made from vegetable using i pulp. or potatoes. \ cupful sweet milk. \ cupful water. \ pint water. or asparagus. tablespoonful of cooked peas. While cooking add water will necessary from time to time so that there finished.
which must be boiling hot. then add the water in which they were boiled. and rub through a puree sieve. . for use later. Put them through a fine wire strainer into a quart of previously prepared meat broth.48 THE BABY'S FOOD GREEN PEA SOUP i pint shelled peas. tablespoonful flour. of salt. i\ i quart milk. stirring frequently. saving Mash the peas fine. add flour and butter (beaten together) and the salt. beat well. pints boiling water. Salt to taste. 1 slice 2 i tablespoonfuls butter. A pinch Put the peas a small slice of in a stew-pan with the boiling water and onion and cook until tender. which will be about thirty minutes. Now gradually add the milk. onion. i quart meat broth. Return to the saucepan. or until soft. of salt. A pinch Scrape i pound of carrots and cook them in a pint of water for forty-five minutes. pint water. CARROT SOUP i i (A) pound carrots. Pour off the water. and cook ten minutes.
tomatoes. in a Pare the potatoes and put stew-pan with the celery and the slice of onion (if desired). POTATO SOUP 6 medium-sized potatoes. tablespoonful butter. i quart milk.BROTHS AND SOUPS CARROT SOUP i 1 49 (B) pound carrots (red part only). grate or pound the red part until smooth. Reserve half a cupful of the milk cold and bring the rest of the milk to the boiling-point in a double boiler. drain. pinch of salt. \ pint chopped celery. Mix the flour with the cold milk and 4 stir into the boiling . i slice i i onion (if desired). and cook with the butter the carrots. and allow them to cool. tablespoonful flour. fire. A Boil the carrots for thirty to forty-five minutes in a pint of water. and let simmer Serve with toasted squares of bread. 2 i ounce butter. in a small Skin the tomatoes saucepan and add to Add all to the boiling milk (which has boiler) been for brought to boil in a double forty-five minutes. Cover with boiling water and put over a hot Cook thirty minutes. quart milk. i\ tablespoonfuls salt.
50 milk. saving it to use later. rub beat the vegetables until fine and then gradually beat in the water in which they were through a puree sieve. i tablespoonful butter. light. then may be no blemished In wash and soak in cold water over night. if so. not cooked enough. SPLIT PEA SOUP i pint split peas. \ pound salt pork. then gradually beat in the boiling milk. When thoroughly cooked the soup is smooth and If rather mealy. seasoning. put back on the fire. the morning drain off the water and put them in the soup with 4 quarts of water and the salt pork. after standing a . pour the water. Sim- mer gently seven does not burn. 4 quarts water. Add the salt and whip with an egg-beater for three minthe utes. add boiling water. Mash and boiled. hours. THE BABY'S FOOD When the vegetables have been cooking thirty off minutes. By boil- may become too thick. Add butter and serve at once. i tablespoonful flour. 2 tablespoonfuls celery. 1 slice onion. When ing it done should be thin enough to pour. Pick the peas over that there ones. being careful that the soup it When has cooked six hours add the Stir the it soup with a large wooden spoon.
Prepare the spinach as follows: or four waters. Then salt to the strain out the onion and add the milk and prepared spinach. and let it simmer and drop the onion a minute or two. bring quickly to the boiling-point. then stir into the soup. according to the age of the spinach. For some tastes the soup will be improved by the addiServe little tion of a quart of boiling milk. throw into cold water. Boil it Wash it will well in three in as little water as will keep it from burning and stir frequently. take from ten to fifteen minutes to cook. Salt to taste. Beat the flour and butter together until creamy. \ tablespoonful flour.BROTHS AND SOUPS few minutes the thick part watery. add a little salt. Boil the milk for into it. . squares of toasted bread in a separate dish. \ tablespoonful butter. Drain it and rub through a it sieve. will settle 51 and the top look At the end of seven hours strain the soup through a sieve and return to the soup pot. If the pork has not seasoned the soup sufficiently. and simmer half an hour longer. i slice onion. Slice the onion. i quart milk. SPINACH SOUP 4 tablespoonfuls boiled spinach.
carrot. adding little to quart of boilsalt. seasoned with a boiling until it butter and and then thickens. minutes. add these and the barley and rice to 2 quarts of water. tablespoonfuls rice. 2 2 quarts water. VEGETABLE SOUP j i 1 pound lamb. to a saucepan hot.52 THE BABY'S FOOD CAULIFLOWER SOUP i i large or 2 small cauliflowers. and boil down to i quart. but not This will little require from twenty to thirty Keep sprays of the white part to add to the soup before serving. then put through a wire sieve. 2 stalks celery. of salt. A pinch of salt. Cut the vegetables into small pieces. Add a pinch of salt and strain before serving. ing milk. A pinch broken. . quart white stock. is and add the sprays of cauliflower and serve very with a The white stock flour little made by mixing it 2 ounces of barley i cold water. cooking three hours. potato. Boil the cauliflower in water until tender. 1 tablespoonful pearl barley. Add the rest to the stock and it simmer Return for ten minutes.
teaspoonful flour. salt. 12 i i i cupful meat broth. through a sieve. teaspoonful of flour and \ teaspoonful of and add to the soup. teaspoonful butter. cook thirty minutes. and add a tablespoonful or two of cream or a little butter. \ teaspoonful Soak 2 ounces of beans in cold water. or 2 tablespoonfuls of cream or \ teaspoonful butter. of Rub away. Return to the fire and cook for . Stir i teaspoonful of lentil powder into \ pint of boiling water. salt. add i cupful meat broth. drain i off. adding more broth it boils i Mix together i teaspoonful of salt. butter. add a little celery take from the fire. a few minutes. and cook if for one-half hour. and cook them slowly in \ pints of water until they are soft but not broken. NAVY BEAN SOUP 2 ounces (4 tablespoonfuls) navy beans. Pinch of celery i salt.BROTHS AND SOUPS QUICK LENTIL SOUP i S3 teaspoonful lentil powder \ pint boiling water. pints water.
of salt.54 THE BABY'S FOOD FARINACEOUS SOUPS BROWNED FLOUR SOUP i tablespoonful wheat flour. stirring constantly. i quart of water and bring slowly to the Salt to taste. add the macaroni. Boil the milk in a double boiler with the butter 2 tablespoonfuls of and salt. boiling-point. Feed cold or This is very useful in diarrhea in older children. (if I teaspoonful butter 1 desired). \ i pound macaroni. then drain and cut in |-inch lengths. quart water. Salt to taste. FARINA SOUP i i pint meat broth. tablespoonful farina. A pinch i pint water. and cook for forty-five minutes. Boil the macaroni in a pint of water for twenty minutes. quart milk. the flour in a clean pan with or without the Add warm. i ounce butter. A pinch Brown butter. of salt. MACARONI SOUP 2 tablespoonfuls barley flour. . thicken with barley flour.
and boil down to i cup (| pint) boiling about twenty minutes. MISCELLANEOUS SOUPS LIEBIG'S i EXTRACT OF BEEF THICKENED teaspoonful Liebig's Extract. or whites of 2 eggs. quart water. J cupful dry farina. When hot add j cupful of farina and cook for one hour. i i A A pinch of salt. be boiled for fifteen or twenty minutes before adding the meat broth. drain off broth. Cook two i i * medium-sized potato. cut into small pieces. Scrape the vegetables. and reheat. to four hours. VEAL AND VEGETABLE BROTH WITH FARINA i i pound veal. strainer. A pinch of salt. Season. teaspoonful of Liebig's Extract may be added to a pint of boiling barley water. and cook in double boiler until tender. . Strain through a fine add this to the meat broth. pint boiling barley water. even tablespoonful farina.BROTHS AND SOUPS 55 To i a pint of meat broth gradually add. then the farina and broth may be boiled together but ten minutes. carrot. which has been seasoned . The farina may . while stirring. teacupful milk.
beaten up with may be stirred into the beef extract and barley water when cool enough to be taken. and bring the rest of the whey to the boiling-point. mix the meal with a small portion of the whey. If desired it may be thickened by adding rounded teaspoonful of rice flour to each pint of fruit juice. egg albumen. i pint cold water. taste. After . 3 level teaspoonfuls cornstarch or cornmeal. boil a short time. 2 eggs. To 2 this may be added also a Instead of the milk the whites of tablespoonfuls of milk. Pick over and wash the fruit until perfectly clean. with a pinch of teacupful of milk. WHEY SOUP 1 pint milk whey. After adding the flour cook twenty minutes to convert raw starch. strain and squeeze out the juice. Sweeten to i taste. (if Sugar to i teaspoonful rice flour desired).56 THE BABY'S FOOD salt. 2 to Make the whey by the whey recipe given previously. While stirring continually pour the meal into the whey. Too great heat will coagulate the DRIED FRUIT SOUP 2 cupful dried apricots. \ cupful prunes. Cook in a pint of water until soft. and then strain through a hair-sieve.
the soup through a hair-strainer and add a pinch of . APPLE SOUP \ i pound apples.BROTHS AND SOUPS standing for a time the soup stiffens. peel. the apples. i heaping tablespoonful sugar. pint water. slice them into the water. At the termination of Strain salt. the cooking add the sugar and some lemon peel. Lemon A pinch Wash of salt. 57 but becomes fluid when it is heated to body temperature. and stew for thirty to forty-five minutes.
\ cup " " ^ cup " " rice flour \ " \ i 1 " " " farina J | " " \ " " \ oat flour cracker crumbs. Add the salt and scalded milk and serve in a hot cup or bowl. Add the boilfire. as it is sufficiently cooked by the two or three minutes' FLOUR-BALL GRUEL boiling. tablespoonful cold water. flour into \ pint of fresh 58 Put the fire until milk and stir over the . i tablespoonful grated flour-ball. " \ 2 " I | " \ " flour In the top of the double boiler mix the desired with enough cold water to form a paste. A i pinch of salt. boil for two or three minutes over the then set over the lower part of the double boiler and cook for fifteen or twenty minutes. Salt.. barley flour teasp. water. stirring frequently. Scalded milk. \ pint milk. i i tbsp. ing water.GRUELS CEREAL GRUELS Boaing Cereal. Grate i tablespoonful of flour from a previously pre- pared flour-ball (see recipe for Flour-ball). The cracker gruel does not need to be mixed with the cold water nor cooked over the hot water.
and cook for one-half hour. A pinch of Put $ pint of it milk in double boiler or in a saucepan Sprinkle and heat to the boiling-point over hot water. 6 tablespoonfuls water. or add cream. when it is cold put in a glass jar 2 and cover To make browned the gruel. place over the double boiler. . FARINA MILK GRUEL \ pint milk. it Take it from the oven. Add a pinch of and a is table- spoonful of cold water and serve. tablespoonfuls of With the addition of an equal quantity of milk this food is well adapted to infants and young children. 2 Serve plain or with milk. for children with diarrhea. occasionally until every grain of the flour is slightly browned. moisten tablespoonfuls of the flour in 6 tablespoonfuls of cold water. The gruel excellent BROWNED RICE FLOUR GRUEL 2 tablespoonfuls browned rice flour. \ pint boiled water. put \ pound of rice flour into a granite stir it baking-pan and place in the oven. i tablespoonful farina. fire Add in a \ pint of freshly boiled water. salt. and it.GRUELS it 59 salt comes to a boil. To make shake and the browned rice flour.
If the may be boiled raisins are used they should be stoned. brandy. stirring frequently.60 THE BABY'S FOOD and cook for into the milk a tablespoonful of dry farina. Add a little salt. ARROWROOT GRUEL 1 (A) teaspoonful Bermuda arrowroot. 2 tablespoonfuls cold water. Mix the arrowroot with the cold water until smooth. A pinch of salt. if burning. 5 pint boiling milk. prevent lumps or and. Add the sugar and desired. twenty minutes. ^ teaspoonful sugar. ARROWROOT GRUEL 2 (B) tablespoonfuls arrowroot. and the sugar may be omitted. a pinch of cinnamon. Stir constantly to salt. In place of the cinnamon \ tea- spoonful of brandy or a dozen large raisins in the milk. or \ teaspoonful of raisins. and allow to simmer for minutes. or a dozen large the arrowroot with the cold milk. i cupful boiling water or milk. . cinnamon. Stir this slowly into the boiling milk. A pinch of A pinch of Mix five salt. 2 tea spoonfuls cold milk. Add to it the boiling water or boiling milk and cook for one hour. strain. and serve hot.
taste. milk and salt and bring to the boiling-point. i Put this into is a saucepan con- pint of milk which quite warm but not wooden Stir gently. Sugar and butter as desired. stirring constantly. FLOUR GRUEL i i tablespoonful boiling water. and always using the handle of a one way. Strain into a cup and serve. from spoon. and cook five minutes. Mix well i teaspoonful of arrowroot with i table- spoonful of cold milk. cupful milk. taining f to boiling. salt. flour to a Add Mix the the smooth paste with a little cold milk. by adding It may be sweetened to . $ teaspoonful \ tablespoonful flour. The gruel may be varied \ teaspoonful of butter before straining. pint warm milk. add to the boiling fluids. Salt to taste.GRUELS ARROWROOT GRUEL i i i 6l (C) teaspoonful arrowroot. Put the boiling water in an uncovered pan. Stir constantly until it thickens -and is of a cream-like consistency. tablespoonful cold milk. when it is ready for use. left to right. but not too slowly.
OATS. and cook in a double boiler for five minutes. 2 to If the flours are used the proportions are 4 level tablespoonfuls of the flour to a pint of water. When the grains are used. Cook for one hour in a double boiler. GRUELS FROM RICE. AND BARLEY These are made in the same manner either from the flours or from the grains. This should be strained. salt. WHEAT. then cooked for four hours. to which the salt has been added. stirred in immediately after removing from the CORNMEAL GRUEL \ cupful yellow cornmeal. \ cupful water. Salt to taste. 2 table- spoonfuls are soaked over night. i pint hot water or hot milk. Sprinkle the cornmeal into the hot water or hot milk. Salt to taste. | teaspoonful Bring the milk and water to the boiling-point. . add the cracker crumbs. i tablespoonful rolled and sifted cracker crumbs.62 THE BABY'S FOOD CRACKER GRUEL $ cupful milk. and when milk it is to be added must be fire.
Sweeten and flavor with cinnamon and minutes. Much follows nourishment is obtained from milk thickened flour. with wheat flour or : rice The method is as Rub the flour until smooth in a few spoonfuls of is milk.GRUELS THICKENED MILK i 63 tablespoonful wheat or rice flour. Sugar and cinnamon to taste. Gradually add more milk until I pint used. | pint milk. . stirring it boil for several continually to insure smoothness.
one after the other. Add ij To this add it froths. it sago becomes tender place in ounces of butter and the yolks of 2 stir until When the a dish to cool. Cook of milk. i teaspoonful sugar. then add i cupful of sugar and the lemon juice. 64 . teaspoonful of sugar after each egg. and lastly whip the whites of the eggs and stir them in. i A pinch -| cupful sugar. if ounces sago. i pint cold water. pint boiling water. in the morning add a pint of boiling water and a pinch of salt. i eggs. SAGO PUDDING i pint milk.PUDDINGS AND CEREAL PREPARATIONS SAGO JELLY \ pint sago. Boil in the double boiler one hour. of salt.washed white sago in a pint Stir often to prevent burning. Bake in a well-buttered form with moderate heat for three-quarters of an hour. if ounces of well. 2 eggs. Soak the sago over night in a pint of cold water. i teaspoonful lemon juice. 1\ ounces butter.
4 ounces boiling water. salt. i i pint scalded milk. Strain Stir and add well i pint scalded milk.PUDDINGS AND CEREAL PREPARATIONS RICE MILK i 65 (A) ounce rice. i teaspoonful sugar. heaping teaspoonful sugar. rice. paper of gelatin. if ounces i tablespoonful sugar. if Rub through a fine sieve and dilute with more milk desired. and gelatin (dissolved in the boiling water). RICE MILK i (B) pint boiling milk. rice. Cook slowly until it is soft. ORANGE RICE if ounces boiled rice. and cook one hour. Sago or tapioca may be used in the same way. the for and sugar. saltspoonful salt. Make a mixture of the freshly boiled the orange juice. sugar. and stir well. Stir into a pint of boiling milk if ounces of well- washed add a tablespoonful of sugar. which usually requires rice. Juice of i i 2 oranges. i sweet orange. about one hour. rice in cold Soak the water for twelve hours. .
i pint boiling milk. and set until it is a delicate brown. 1 tablespoonful sugar. Pour the rice over the fruit. Wash the rice and soak in cold water for two hours and . i cupful cold water.whipped whites of 2 eggs. the Then add a sugar. fill with the above mixture. Sprinkle over with pulverized sugar.66 THE BABY'S FOOD shell Build a with the sections of a sweet orange and Serve cold. Small amount of lemon peel. amount of lemon flat orange and and stir well. 2 egg-whites. milk. of salt. Place in a porcelain dish some stiff jelly or. or sliced pineapple). \ orange. Jelly or fruit as desired. egg-white. A pinch i f cup milk. better. MILK RICE WITH FRUIT i ounce rice. Wash the rice and pour it into in i pint of boiling whole soft. fresh fruit (pears. it then the well. apples. oranges. and cook slowly small a double boiler until peel. it in a moderately hot oven RICE JELLY 11 tablespoonfuls rice. \ teaspoonful pulverized sugar. cover.
67 Bring the milk to a boil and gradually add the Cook in a double boiler for one and a half hours. pint boiling water. j teaspoonful salt. and boil for fifteen minutes. add the salt. pint milk. rice. Place in molds and pour over the rice the well-whipped egg-white. and then gradually add the meal. served cold with milk (or cream) and sugar. Stir together slowly the cornmeal. i i 1 pinch salt. Strain through a fine sieve. Grating of nutmeg- Put one pint of boiling water into a double boiler. warm milk. salt. stirring con- . I pint warm milk. Rice meal mush or oatmeal mush may be made in the same way.PUDDINGS AND CEREAL PREPARATIONS drain. i teaspoonful sugar. 2 tablespoonfuls sugar. JUNKET AND CORNMEAL PUDDING 4 tablespoonfuls yellow cornmeal. i junket tablet. except that i\ level tablespoonfuls of the latter are used instead of i tablespoonful of the former. and sugar. May be CORNMEAL MUSH i level tablespoonful cornmeal.
Grate over the top a little nutmeg.68 tinually. THE BABY'S FOOD Stir until quite smooth and cook for one-half hour. tablespoonfuls corn flour. Jam With i if desired. and then place on ice to cool. allow to cool in a mold. With and i i pint of milk mix 2 tablespoonfuls of cornstarch level tablespoonful cane-sugar. CORNSTARCH PUDDING 1 pint milk. CORN FLOUR PUDDING 1 pint milk. in Remove from 2 the fire and add i pint of cool milk which tablespoonfuls of sugar have been dissolved. junket tablet in quickly and turn the mixture at once into serving dishes. Let set until firm. flavor to taste. then boil the whole eight minutes. 2 Flavor to taste. it Allow to cool in a mold and serve with or without jam. pint of milk mix 2 tablespoonfuls corn flour. Mix well together and when cooled Stir the to lukewarm add i dissolved junket tablet. Flavor to taste. . 2 tablespoonfuls cornstarch. Flavor to taste. i level tablespoonful cane-sugar. then boil the whole eight minutes.
heaping tablespoonful pulverized sugar. it. The pudding may be sweetened when . and finally the beaten whites Butter a stew-pan. Stir in the yolks add the lemon of 2 eggs. 1 tablespoonful cornstarch. Boil the milk in a double boiler. 2 eggs. 4 ounces milk. place this preparation in and stew for one hour. the bread crumbs on cover. peel. ball. sprinkle it. \ grated lemon peel. Place the butter. with continuous Let cool. % ounce bread crumbs. it. to of 2 eggs one after the other. and while stirring is add the rice and cornstarch and cook until the rice soft and creamy served. sugar. in color. 2 pints milk. 3 teaspoonful sugar.PUDDINGS AND CEREAL PREPARATIONS HUNGARIAN PUDDING i i 69 once butter. pulverized sugar. and flour on the mixing board and make a the ball in thick mush. 1 ounce flour. Boil the milk and place a and cook. RICE AND MILK PUDDING 2 tablespoonfuls rice. stirring.
Note. See method below. stir. will not make a pudding is but the arrowroot more delicate unmolded. and tie over the cup a small piece of linen place the cup in a shallow saucepan . This amount of arrowroot of sufficient stiffness to mold. or 11 2 teaspoonfuls arrowroot.* i \ white of egg. \ cupful scalded milk. or Few shavings lemon rind. a teaspoonful of flour should be mixed with the milk before tying up the FARINACEOUS PUDDINGS PLAIN PUDDING cup. If it is desired to make a light batter pudding. half full of water. Break the egg into a teacup and add the sugar. 4 ounces milk. \ tablespoonful sugar. or tablespoonfuls farina. . or teaspoonful brandy. beating thoroughly. Few i drops vanilla. and boil for ten minutes. i teaspoonful flour (if desired). Add the milk. teaspoonful sugar.70 THE BABY'S FOOD CUSTARD PUDDING i i egg. 1 tablespoonful cornstarch.
Return to the oven to brown the meringue Serve cold. Place in a double boiler and cook until it thickens. i To one beaten egg-white add it tablespoonful sugar. Mix farinaceous material. Unmold and serve plain or with custard dressing. add the time. stirring constantly. \ cupful milk. Bake in the oven for ten minutes. (2) Before molding the pudding garnish the bottom of the mold with a candied cherry. beaten slightly. or serve with fruit sauce. in in the top of the pud- which put i teaspoonful of currant or grape jelly. Beat the egg-white until quite stiff. thick paste. A pinch Method. melted. Add to this the scalded milk and chocolate. Cook ten minutes longer. stirring occasionally. and spread over the pudding. Chill. thickened milk gradually. tablespoonful sugar. slightly. $ white of i i egg.PUDDINGS AND CEREAL PRERARATIONS CHOCOLATE PUDDING 71 Farinaceous material same as for plain pudding. sugar. beating all the Pour into a mold which has been dipped into cold water. VARIATIONS (1) After the pudding has cooked for ten minutes. hot. . f square of chocolate. of salt of salt. or when unmolded make a small hollow ding. it pour over the yolk of an egg. and a pinch together. Add enough cold water to form a smooth.
See method below. The peaches may be peeled and cut in halves or quarters. i tablespoonful sugar. i \ yolk of egg. $ cupful milk. i Sugar to i apple or peach. BAKED TAPIOCA i tablespoonful minute or pearl tapioca. i tablespoonful sugar. taste. or 10 or 12 drops of vanilla. or \ cupful berries. i cupful boiling water. The apple may be pared and cored and cut in eighths. Few thin shavings of lemon rind scalded with milk. or 3 tablespoonfuls minute tapioca. FRUIT TAPIOCA 2 tablespoonfuls pearl tapioca. or 10 to 12 drops of vanilla. Few thin shavings of lemon rind scalded with milk.72 THE BABY'S FOOD TAPIOCA PUDDING CREAM TAPIOCA 2 i tablespoonfuls minute tapioca. or tablespoonful pearl tapioca. See method below. . \ cupful milk.
add the cooked in the tapioca to the egg or to the Put oven and egg is bake until the egg is set or the fruit is soft. Cook until transparent. If pearl tapioca is used. use one- half the quantity of tapioca indicated. cold. bake in pan of hot water. and unless to be baked. fruit.) Add the egg yolk. . as in baking custard. no soak- ing in Put the tapioca in the desired liquid a double boiler. required for cooking minute tapioca is shorter than for cooking pearl tapioca. If 73 soak one hour or is longer in cold water. Add the put in mold.PUDDINGS AND CEREAL PREPARATIONS Method. When will used. If a creamy consistency is desired. return to the double boiler and cook until slightly thickened. If the unmold and serve with cream or pudding is to be baked. fruit When sauce. minute tapioca used. (The time is required. egg-white. beaten stiff. These proportions give a pudding that unmold when cold.
tablespoonful scraped chocolate. or from \ to tablespoonful sugar. tablespoonful sugar. or grating of nutmeg. and bake until the custard is firm. i i thoroughly cooked. Cook by general method given above. yolk of egg. While scalding.CUSTARDS GENERAL METHOD Scald the milk. Add the chocolate to the egg. \ teaspoonful vanilla. the sugar to it. Melt the chocolate over hot water. the custard PLAIN CUSTARD \ cupful milk. into a baking dish. into stirring all the time. CHOCOLATE CUSTARD \ cupful milk. i egg. Add it Mix well. put a pan of hot water. beat the egg. Test by inserting point of knife in center. Pour Add the scalded milk slowly. i i i yolk of egg. is If knife is blade clean upon withdrawal. 74 . and finish according to the general directions given above. Dilute with scalded milk until of the consistency to pour.
Sprinkle with nutmeg or cinnamon. pan hot water. f cupful scalded milk.CUSTARDS BAKED CUSTARD i i 75 egg. Add hot of milk gradually. Nutmeg Beat the egg or cinnamon salt. add the sugar and salt. to flavor. and pour into small buttered molds. Small pinch of slightly. . and bake in a slow oven Remove from mold for serving. set in a until firm. \ tablespoonfuls sugar.
GENERAL PRINCIPLE IN COOKING
As egg albumin
coagulates at 160 F. and as
boiled, eggs should be
cooked below the boiling-
point to insure a tender consistency.
SOFT COOKED EGG
pint of water in a saucepan.
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
egg and put in saucepan with
pint of cold water.
Bring to boiling-point.
from water and serve
heated egg cup.
Into a shallow pan of boiling water break
the pan to a place on the range where the water
stand until the white
and a thin
formed over the yolk. Lay a neatly toast on a skimmer, dip it in the hot
place in the middle of a hot plate,
water to soften
remove the egg
carefully with the skimmer,
and place on
Garnish with parsley.
Into a saucepan of boiling water a fresh egg
without removing the
removed from the
and the egg cooked slowly
The white should then be
EGG POACHED IN MILK
i$ teaspoonfuls butter,
\ cupful milk or thin cream,
Melt the butter
in the top of the double boiler,
milk or thin cream, and when hot carefully drop in the
Cool until the white
nearly firm, keeping
below the boiling-point.
Add the salt
and serve on
Vegetables, on general principles, should all be prepared in the same manner. Clean very carefully and boil in
into small pieces
again until a thick broth
Strain through a
hair-strainer and add a piece of butter.
ticable save the cooking water, as it
Whenever praccontains most of the
pint boiled potatoes,
Milk or cream
To prepare them just as they should be
and snowy white
or cream to moisten.
allow to each pint of potatoes
tablespoonful of butter, f teaspoonful
and hot milk
which they and
in the kettle in
and beat with a fork
until they are light
not quite ready to serve, set the kettle in a
of hot water
and leave on the back
of the range until
desired on the table.
to cover potatoes,
Place j pound of potatoes in enough boiling salt water
medium size. 79 and boil in the ordinary way until they are thoroughly done. the stove. Add 4 ounces of BAKED POTATOES Select potatoes having a smooth. Put through a fine sieve and add MASHED POTATOES 5 (C) pound potatoes.VEGETABLES to cover them. quickly reduced and will require an hour to bake the potatoes. i teaspoonful of butter. Baked If potatoes should be served as soon as they are done. 4 ounces milk. | teaspoonful butter. Put them in do not crowd them and place in a is large and hot and the potatoes sufficient for the baking. Put through a hair-strainer f teaspoonful butter. boil water off (f teaspoonful of salt to let pint). Wash perfectly hot oven. Pour the water them steam while on and whip with milk and stir well. . of clean an old baking pan If the oven and dry with a cloth. break is com- them in order that the moisture may escape. unmarred surface. the oven is filled with cold potatoes the temperature of the oven will be. | teaspoonful salt. i pint water. Clean and scrape well until they are soft in salt i -| pound and of small potatoes. they must be kept any time after the baking pleted. forty minutes if is On it the other hand.
YOUNG KOHLRABI 2 kohlrabi. salt. | teaspoonful Wash and peel tender leaves. Remove leaves). Lay aside the young Slice the kohlrabi into salt. pick over carefully (discarding wilted and wash thoroughly in many waters until free from sand. water. Cook in boiling salted water. boil If it is necessary. Drain the water off and add this to the kohlrabi water which has been set aside. SPINACH 1 quart spinach. Now pour water over the kohlrabi. salt. add 2 young kohlrabi. Place the tender leaves in another pot and boil for five minutes. roots. i pint boiling water. Pour the water and set it aside. allowing one- . I teaspoonful Bread crumbs as needed. and slowly for five minutes. Then to this this water add the finely chopped leaves.8o THE BABY'S FOOD in a Keep them warm oven or covered with a cheese- cloth in a stew-pan. i teaspoonful butter. pint boiling teaspoonful and boil slowly for a off quarter of an hour. place on the stove. 2 pint water. strain this again through the hair-strainer.
) may be . having the cover partially off the stew-pan. This requires from fifteen to thirty minutes. fine or Cook twenty-five i to thirty minutes. i teaspoonful butter. i 1 quart water. Wash and tie in a bunch. depending on the freshness and tender- ness of the vegetable. resting Put into a deep stew-pan with the cut ends on the bottom of the stew-pan. sieve. but not to cover them. teaspoonful salt. This delicate spring vegetable should be treated very simply. yet carefully. slices of well-toasted bread and lay on a Arrange the cooked asparagus on the toast. water. and a pinch of salt. Butter some platter. Cut off the woody part and well scrape the lower part of the stalks. Boil Add a teaspoonful of salt for each quart of until slowly tender.VEGETABLES fourth as 8l much water as spinach. Pour in enough boiling water to come up to the tender heads. % teaspoonful of melted butter. Reheat and serve. 2 slices toast. (The water in which the asparagus was boiled used in making vegetable soup. ASPARAGUS ON TOAST 9 stalks of asparagus. and serve at once. season with butter and a little salt. Chop rub through a coarse teaspoonful To 2 tablespoonfuls of spinach add of fine bread crumbs.
Place on toast and serve. a cream dressing may be served with asparagus. i 1 teaspoonful flour. 2 slices toast. teaspoonful butter. Take. what is left of the of the asparagus Reheat. A pinch of Cook water. and serve in the greater part of the fluid in If preferred which it was cooked. salt. Cook until tender (about fifteen minutes). Dip the toast in the sauce. add boiling water enough to cover the vegetable. a sauce with \ of a cupful of water in which the i asparagus was cooked. Make of flour. . and a pinch of salt. i teaspoonful teaspoonful of butter. Use pulp only. sauce and mix with 2 tablespoonfuls pulp.82 THE BABY'S FOOD Another method of cooking asparagus is to cut the tender part into short pieces. i pint water. i cupful milk. season with salt and butter. | of a cupful of milk. and place on the fire. 9 stalks of asparagus in a pint of slightly salted When tender remove stalks one by one. CREAMED ASPARAGUS 9 stalks of asparagus. 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.
Wash. pint boiling water. 2 tablespoonfuls of sweet milk. i 1 cupful green peas. \ teaspoonful flour. Cook in a sufficiently small water that there may be none to drain off when done. 1 i 1 tablespoonfuls melted butter. . $ teaspoonful salt. Put through a colander and season with GREEN PEAS butter. Wash and cook amount of in boiling salted water from one to one and one-half hours.VEGETABLES PLAIN STRING BEANS i 83 quart beans. \ pint water. level teaspoonful salt. and cut the beans into ^-inch lengths. Place in a saucepan with water and salt and cook until tender. i teaspoonful salt. string. i tablespoonful butter. \\ pints water. place in a colander and let the cold water run over them. SHELL BEANS i pint beans. Rub through a colander and add the butter. This blanches them. \ teaspoonful bread crumbs. Boil rapidly in salted water for twenty minutes.
White sauce 2 if desired. draw to a cooler part of the range and the well-beaten yolks of 2 eggs. BOILED CAULIFLOWER i i head of cauliflower. i teaspoonful of the cooked butter and a pinch of lettuce If preferred may be heated with a pint of white sauce. and heat in a stew-pan with salt. $ teaspoonful salt.84 THE BABY'S FOOD Cook a cupful of green peas in i pint of boiling salted water until they are done. Dram. 1 teaspoonful of butter. Wash carefully 4 or 5 heads of lettuce. seaAfter simmering for a few minutes in stir in soned with salt. egg-yolks. teaspoonful salt. chop lightly. quart water. \ teaspoonful of flour. Mix this sauce with the peas. a sauce of 2 2 Drain. Make tablespoonfuls of water hi which the peas were boiled. Cook if pints of boiling salted water for ten or fifteen minutes. saving water in which Rub through a coarse sieve. in bitter stalks and retaining all sound leaves. removing thick. the sauce. then blanch in cold water for a minute or two. serve. Reheat and BOILED LETTUCE 4 or 5 heads lettuce. tablespoonfuls of sweet milk. \\ pints water. they were cooked. . \ teaspoonful of fine bread crumbs.
but indigestible also. which a few years ago was a luxury. stem end down. It is a most is now cultivated delicious vegetable when properly cooked. which is very common. head down. all the green leaves and the greater part of the Put it. This is to draw out worms if any should Place the cauliflower in a be hidden in the vegetable. a extra time should be allowed for the cooking. Care should be taken not to overcook Remove stalk. If this vegetable must be kept warm for any length of time. Add i the cover of the saucepan partially A large compact heat little head will require thirty minutes. . large stew-pan.VEGETABLES 8$ This vegetable. and cover generously with teaspoonful of salt and boil gently with off. small heads from twenty to twenty-five minutes. makes the vegetable not only unpleasant to the eye and palate. flower The it cauli- begins to deteriorate the moment is over- cooked. When compact. water. but the time must never exceed thirty minutes. cover the dish with a piece of cheese-cloth. If the flowers are loose the penetrates to all parts quickly. it. in a contains a teaspoonful of pan of cold water which salt and a teaspoonful of Let it vinegar to each quart of water. can be told by the It strong flavor and dark color. soak in this water an hour or more. Overcooking. by nearly all market gardeners and is within the means of all housekeepers.
salt. CREAMED CAULIFLOWER i i (B) pint cooked cauliflower. and milk. was cooked. Cook ten minutes and on slices of toast. | tablespoonful flour. stirring constantly. Pour sauce over If very small pieces are desired. 3 slices toasted bread. Serve very hot. i | teaspoonful salt. then gradually add the milk. | cupful sweet milk. twenty Drain. teaspoonful flour. it Clean and break up cauliflower and cook minutes in boiling water with a a sauce with little salt. Make cupful of water in which the cauliflower butter. the cauliflower. \ teaspoonful i tablespoonful butter. and stir until frothy. mash with a fork or rub through a coarse sieve. salt When the sauce boils add the place and the cauliflower. . i teaspoonful butter. Break the cooked cauliflower into branches and season with salt. flour. quart water. add the flour. pint milk.86 THE BABY'S FOOD CREAMED CAULIFLOWER i i (A) small head of cauliflower. Heat the butter smooth and in a saucepan.
and add the Serve hot. Pour cream sauce over boiled onion. pour the water and add fresh salted boiling water. pint boiling water. They may be is boiled or baked. is valuable for its flavor and for its laxative is Either the Spanish or Bermuda onion pref- erable for children. teaspoonful butter. 2 ounces cream sauce. off After cooking five minutes. CREAMED ONIONS 1 boiled onion. provided no idiosyncrasy for onions they are served.VEGETABLES ONIONS 87 The onion action. cook a few minutes. Put the onions water. . salt in a pan of cold water and peel under Put them into a quart of boiling water to which of and a pinch soda has been added. cook for ten minutes. reheat. Drain off the water and butter. and change the water pint of boiling water again. and boil for forty-five to sixty minutes. and may be given to children over three years of age. add a little milk. to This time place them in salt i which \ teaspoonful of has been added. shown by the child to whom BOILED ONIONS i 1 large or 2 small onions. \ teaspoonful salt. and serve hot. 2 i ounces milk. | teaspoonful soda.
and tender over a quick from twenty-five to thirty-five minutes. not be given raw to children under tender slip from the heart six years of age. Trim off the outside leaves. pint boiling water. cut the stalks into well. of a bunch of celery. quart boiling water. Serve plain or with the usual cream sauce.88 THE BABY'S FOOD CELERY Celery is both wholesome and digestible It should if in good condition. 5 teaspoonful salt. . A single may be given to older children. tablespoonful butter. teaspoonful salt. For general use for children STEWED CELERY i i bunch celery. Cream sauce Cut off the tops small pieces. scraping them boil until Place in boiling fire. salted water this requires first if desired. celery should be stewed. BOILED BRUSSELS SPROUTS i i i i dozen brussels sprouts. To be perfect brussels sprouts should not be larger than an English walnut. or cupful cream sauce.
VEGETABLES keeping just the hearts of the sprouts. peel. stirring occasionally. teaspoonful butter. Add a few bread or cracker crumbs and season with salt and butter. salt. uncovered. I teaspoonful \ teaspoonful sugar. for about thirty minutes or until tender. them into a quart of boiling salted water and cook Drain. . and cut saucepan and cook slowly for twenty minutes. sauce. Serve with salt and butter or with cream TOMATOES Raw tomatoes must be used very cautiously. A into pieces. STEWED TOMATOES 2 i i tomatoes. The seeds and skins should be discarded and the tomato should be fresh and just ripe. A green or overripe tomato is dangerous. hearts into cold water and 89 Throw these soak for one hour. Pour boiling water over the tomatoes. Put in a small amount of sugar may be added if the tomatoes are very acid. then put rapidly. ounce cracker crumbs.
wash the squash. The various varieties of the summer squash are gen- erally cooked when so small and tender that the thumbnail can easily pierce the rind. pint water. of salt. Rub i through a sieve. while about an hour steamer. teaspoonful bread crumbs. and a pinch of salt. To prepare rind. and either cook in boiling for the table. add i teaspoonful of bread teaspoonful of butter. It will cook in boiling water in thirty is minutes. required is if cooked in the fine The cooked squash butter. of carrots in a pint of fat-free if it i i A pinch Cook \ pound meat boils broth or slightly salted water. pint meat broth. adding more away. Reheat and . serve. teaspoonful butter. water or steam.QO THE BABY'S FOOD SQUASH i i small squash. mashed and sea- soned with salt and delicately flavored dish This method gives a BOILED CARROTS \ i pound carrots. remove the cut into small pieces. teaspoonful butter. j i teaspoonful salt. crumbs.
) | cupful milk or thin cream. Scald the milk. it. place in a double boiler over the stirring constantly. smooth. i saltspoonful salt. and serve plain or with a small amount of These may be added to the diet of a child five years or more of age. cut into small melted butter.VEGETABLES BOILED BEETS 6 young. . tablespoonful butter. add the then gradually the scalded fire milk. i 91 quart boiling water. This will require from forty-five minutes to one hour. prevent the Wash the root carefully without bruising Cook in boiling salted water until tender. tablespoonful flour. Cut will off the top at least one inch from the root. squares or slices. Remove the skin. Melt the butter in a saucepan. until and cook. teaspoonful salt. as this loss of the juice in cooking. CREAM OR WHITE SAUCE (Pour over any vegetable. remove flour. from stove. tender beets. 1 2 teaspoonfuls melted butter.
FRUITS ORANGE JUICE Take a sweet orange. stove in the same water and cook add i teaspoonful of sugar and strain. and set away PRUNE JUICE \ i pound prunes. i cupful sugar. strain and serve promptly. and squeeze out juice by hand or with a lemon squeezer. Wash thoroughly \ pound of prunes. water. Add the boiling water and dissolve. i Soak the gelatin in the cold water thirty minutes. cupful orange juice. cut in halves. strain through a fine strainer (or a cloth) into to harden. 2 cupful cold water. teaspoonful sugar. Then add sugar and fruit juice. cover with cold In the morning place on the until tender. Juice of i lemon. molds. and soak over night. ORANGE GELATIN FOR OLDER CHILDREN | box shredded gelatin. 92 . 2 cupfuls boiling water.
2 teaspoonfuls sugar. and bring the whole to a boil again. i egg-white. \ teaspoonful powered sugar. Pour this boiling mixture on \ box of gelatin which has previously been soaked in cold water. Remove from stove. and allow to stand until firm. drain off the liquid.FRUITS PRUNE GELATIN i 1 93 pound prunes. teaspoonful sugar. Add the pulp to the liquid. Remove the stones from the prunes and push the pulp through a sieve. in Put this pulp back in the water we're cooked. Place the prunes in a quart of water and cook slowly until tender. until quite soft Stew the prunes which the prunes and then rub them through a coarse sieve. Strain. add the sugar. set aside. \ box gelatin. quart water. Add the sugar and stir to dissolve. Remove the seeds from the prunes and press the pulp . PRUNE WHIP 6 stewed prunes. pint water. STEWED PRUNES \ i i pound prunes. and boil again for about ten minutes.
94 THE BABY'S FOOD sieve. tablespoonful sugar. When i cooked. pint water. egg. Put an individual baking dish or a custard cup. add to it i egg. PRUNE PULP 5 i pound prunes. and stew in a double boiler until they are tender. bake in quick oven five minutes. 1 pound apples. through a Fold into the pulp the well-beaten white this into of one egg. Stir 2 \ ounces i rice into i pint boiling milk and cook slice \ slowly for hour. Then rub them through a coarse sieve. \ teaspoonful butter. dust with powered sugar. \ pint water. in the water in a porcelain Cook the prunes slowly saucepan until they are quite soft. teaspoonful lemon juice. 2 i i i i i tablespoonfuls sugar. pinch salt. table- . teaspoonful butter. i Pare and pound of apples. \ teaspoonful butter. add \ pint water. pinch grated lemon peel. and serve at once. pint boiling milk. BAKED APPLE AND RICE 2? ounces i rice.
Pour this mixture over the apples and bake for one hour. sugar. APPLE PASTRY FOR OLDER CHILDREN i pound apples.FRUITS spoonful sugar. add i cupful cold water. together i Then stir ounce of butter. i i heaping tablespoonful of flour. -| pint milk. it Stir all well Butter lightly an earthen form and place in rice. ounce flour. Strain. . Place them in an enameled dish. i teaspoonful sugar. a pinch of salt. i\ tablespoonfuls sugar. then the rest of the Bake for thirty minutes in the oven. and a pinch of together. and boil the apples about thirty minutes. grated lemon peel. the yolks of 2 eggs. i cupful cold water. \ pint of milk. i 95 teaspoonful lemon juice. a thin layer of the prepared rice. and sprinkle over them i teaspoonful of sugar before serving. Pare 6 apples and cut them in quarters. slice Pare a pound of apples and them into a porcelain baking dish with \\ tablespoonfuls of sugar. i 1 ounce butter. APPLE SAUCE 6 apples. then the apples. 2 eggs. ounce of and the beaten whites of 2 eggs.
THE BABY'S FOOD
Fresh, ripe bananas, either grated, mashed, or finely
chopped, afford a valuable fruit food.
constitute a nourishing
These with milk
be given to
FRUIT SAUCE FOR PUDDINGS
6 tablespoonfuls fruit juice,
\ teaspoonful arrowroot or cornstarch.
Blend the arrowroot or starch with a
into the hot fruit juice.
Boil three or four
be used over
any plain cake or pudding.
SCRAPED AND BROILED MEATS
or slightly cooked beef, scraped and seasoned,
be fed to children of fifteen to eighteen months of
as a tablespoonful
be given once
Use meat, preferably, from the round, free from Place on a board and scrape with a silver spoon,
scraping with the grain.
obtained, shape into a patty and broil on a
not cook too long.
season with a
and butter and
drops of lemon juice
Later, beef-steak, roast beef,
and should be
and lamb chops are not fried. Soup meat well
also be given.
meats should be very
finely cut or scraped before giving
to the baby.
Place the broiler
over a dripping-pan and bake in a hot oven until
Heat a frying-pan very hot. Put into it strips thinly sliced bacon. As the fat is drawn out, pour it
into a cup.
THE BABY'S FOOD
the bacon until crisp and brown.
j to \
Cold water to cover.
pound round steak cut and then press out the juice with a meat Serve press or potato ricer, and add a pinch of salt. fresh or warm.
Broil slightly \ to \
in small pieces,
in a covered jar, pour in
enough cold water to cover it,
chopped round steak and
add a pinch
stand on ice
for six hours or more, shaking it
from time to time.
Strain the contents of the jar through a piece of cheesecloth.
When made by
method the beef
juice is not
quite so palatable, although children do not seem to
has the advantage of being more
and much more economical.
Beef juice can be warmed slightly by pouring
small cup, and then placing this in a larger one containing
It should, however, not
be warmed enough
to coagulate the albumin.
and gradually add the scalded cream. the chicken (cut into ing. Boil one hour. when will jelly. i pint of it boils it away. i slice toast. lean. Melt the butter in a double boiler. Season with salt and rub all over with . Salt to taste. Dress for broiling. i i pinch celery salt. saltspoonful salt. stir in the flour. i pound Strain. cupful thin cream. of fresh. then add the seasonslice of toast. i tablespoonful butter. Heat well and serve on BROILED CHICKEN i 1 small young chicken (about i\ pounds). teaspoonful salt. $ tablespoonful butter. CREAMED CHICKEN $ cupful cold cooked chicken. | tablespoonful flour. add small cubes). Cook thoroughly. 2 tablespoonfuls flour. following the directions given in the previous recipe. To water. Salt to taste.MEATS BEEF JELLY i i 99 pound beef. pint water. chopped beef add Add more water if Allow to cool.
rub thickly with softened butter. to the fire turning often. dry picked. A tablespoonful of jelly may be served with the squab. on hot buttered toast. Cut through the Season with salt. skin side down. with a Clean. This rule is for a chicken weighing BROILED SQUAB i squab. contents. jelly. and serve about i\ pounds. salt. and dredge with Broil ten minutes over the open fire. season with salt and butter. singe. tablespoonful butter. The flesh side must be exposed the greater part of the time. toast. .100 THE BABY'S FOOD Put in a well-greased fire for fifteen butter and dredge with flour. and wipe damp cloth. beginning at the back of the neck and cutting through the backbone the entire length of the Lay open and remove joints. When Put the chicken is nicely browned. i slice i tablespoonful currant is Select a squab that fresh killed. place in a dripping- pan. in a moderate oven twelve minutes. broiler and broil over an open minutes. With a sharp knife split the squab down bird. cut off the head and feet. serve flour. immediately. in a hot dish. tendons at Wipe thoroughly. the back. and not drawn. as the skin burns easily. \ teaspoonful i i tablespoonful flour.
flabby it is unfit for use. For children may fried. but near it if possible. Only white-fleshed should be used for children. teaspoonful butter. i slice lemon. Sprinkle the salt over the fish and .SEA FOODS FISH Fish. After the fourth year of the child's life broths should always be included in the dinner fish is when given instead of meat. Parsley. or broiled. baked. if fresh and It is of the right kind. large pinch of salt. creamed. Clean the fish. and the flesh should be If the flesh is it firm and hard. and put not on fish ice. Fish should be scaled and cleaned as soon as they come from the market. in a cool place. be boiled. and dry on a towel. As it is very easily digested. of great nutritive stimulating than meat. but never BROILED FISH i i i white fish. washed quickly. a larger portion should be served than would be given if meat were used. wipe with a cloth dipped in salt water. is an excellent food value and less for children.
having the flesh side upper- Spread with butter and garnish with parsley slice of and a lemon. and dry on a towel. salt. brush over with melted butter. the fish easily done when the flesh separates from the bone. turn often while broiling. . put the thickest edge of the fish next to the middle of the broiler. tablespoonful melted butter. The fire should be The time required for cooking will vary with the thickis ness of the fish. Serve plain. tablespoonful flour. Baste every ten minutes. BAKED FISH i white fish. ready to serve. wipe with a cloth dipped in salt water. then spread with the butter. fairly hot. Sprinkle with flour. from the broiler and slide the fish on to a platter. i i i large pinch of salt. and place Bake in a hot oven until the flesh separates from the bone when lifted with a fork. Place in a dripping-pan on a greased fish. with melted butter or with white sauce. loosen fish When most. 4 small slices fat salt pork.102 THE BABY'S FOOD Use a double wire broiler. dredge with around the fish small pieces of fat salt pork. Clean the paper or on a strip of cloth.
Blend the flaked on.SEA FOODS CREAMED FISH cupful cooked fish. the skin and bone from the fish and flake the Remove flesh with a fork. reheat. CREAM SAUCE FOR FISH | tablespoonful butter. tious Oysters are very nutrito and furnish variety. butter and stirring constantly. . shell in a cool place until they are to be The hard part of the oyster is the muscle which fastens the animal to the shell. \ tablespoonful flour. and this muscle should be removed when preparing oysters for young children. Melt the butter in a double boiler and add the flour. seasoned with sauce. slice toast. 103 Pinch of 1 i salt. salt. cupful cream or white sauce. toast. and season with OYSTERS The soft part of the oyster may be used freely for children over five years of age. salt. Pour the milk on gradually. and spray of parsley. Oysters should be kept in the used. cook thoroughly. and the white and serve Garnish with parsley. They should not be given children before October or after March. Of the flaked flesh use fish cupful. Bring to the boiling-point. i pinch salt. I cupful hot milk.
hot. panned. remove the upper half of the season quickly with salt and butter. general rule is The the remove the oysters from heat as soon as body grows plump and the edges curl. | teaspoonful butter. also They may be cooked in a hot oven. Wash them shell the shells very carefully with a brush. i slice Sprig of parsley and slice of lemon. and serve them while very served with them if desired. toast. but never fried.104 THE BABY'S FOOD or steamed. teaspoonful butter. Lemon juice if desired. As oysters contain an albuminous substance they must not be subjected to a very high temperature. They may be broiled. Lemon juice may be PAN ROAST OYSTERS 3 oysters. i pinch salt. Wash the oysters. When done. stewed. Put of the hi wire broiler over the fire. 1 i pinch salt. to ROASTED OYSTERS 3 oysters in the shell. roasted. To do this place the oysters in a . shell. turning once or twice until the shell opens. the round side down so as to hold the juice. Cook them quickly.
f tablespoonful water. Season butter and serve on toast. drain. i slice lemon and sprig of parsley. Take each up and re- move any particle Put and stir of shell that may adhere to the muscle. \ cupful cracker crumbs. i saltspoonful salt. When the bodies grow plump and the edges with salt and a little remove from the heat. put in the oysters and simmer. season with the salt and butter. Scald the milk. OYSTER STEW \ cupful oysters. and dry with a towel. Drain the liquid from the oysters and pick over the oysters. BROILED OYSTERS 4 oysters. 4 teaspoonfuls butter. strain. but do not When oysters. Select large oysters. Wash and boil. curl.SEA FOODS strainer over a 105 bowl and pour oyster i tablespoonful of water in the fingers over them. the oysters are done strain the liquid into the scalded milk. wash. add the and serve immediately. Garnish with parsley and a slice of lemon. in a double boiler with a little of the oyster liquid gently with a spoon. \ tablespoonful butter. cupful milk. . i saltspoonful salt. Heat the liquid to the boiling-point.
Wash. With a first in silver fork lift each oyster by the muscle and dip Place the melted butter and then in the crumbs. Season with and cook Add the oysters and heat until the bodies slices grow plump and the edges of toast. Serve at once on . Melt the butter. curl. 2 slices toast. ij tablespoonfuls flour. drain. garnished with parsely and a lemon. fine wire broiler on a buttered until and broil. turning often brown and the juice begins to flow. the flour. CREAMED OYSTERS 8 oysters. thoroughly. \ cupful thin cream. and dry oysters between stir in towels. and pour on salt gradually the scalded cream. slice of Serve plain.lo6 THE BABY'S FOOD Season the cracker crumbs with salt. i tablespoonful butter. Melt the butter in a double boiler. 1 saltspoonful salt.
Stand aside until cold. add to it 2 tablespoonfuls of sugar. and stand in a F.BREADS RUSKS 1 quart milk. Flour as needed. form them into round bis- stand in greased pans. and when it has doubled bulk and very light pinch cuits. add sufficient flour to elastic. 2 tablespoonfuls sugar. and when lukewarm add \ 2 ounce compressed yeast moistened in tablespoonfuls warm water. off bits of the dough. f ounce compressed yeast. 1 teaspoonful salt. the tops with water and bake in quick oven for twenty minutes. 107 .) for warm Brush place (75 one hour or until very light. a teaspoonful of salt. 2 tablespoonfuls warm water. Beat thoroughly and stand in a pan of warm water. cover the whole. cover. back into the is knead lightly until soft and Put it bowl. Now add sufficient flour (about i| pints) to make a batter. and they are ready for making into zwieback. When light. Scald i quart of milk. and keep warm for four hours. its make a dough.
THE BABY'S FOOD
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
but not brown, then
oven door and toast
them gradually, watching
carefully, until they are a light
be quite perfect they must be crisp to the
for a week.
keep in a
tin box, in a
MAPLE MOLASSES GINGERBREAD
cupful boiling water,
cupful maple molasses,
% teaspoonful soda,
2 cupfuls of flour.
Beat egg in mixing bowl; add the molasses, butter, and
cupful of flour.
the remaining flour
to the ingredients
add the soda and
already in the mixing bowl.
and floured gem
tins, or in a shallow pan, in a hot oven for about twenty
Test with a darning needle.
the gingerbread shrinks from
the sides of the pan the gingerbread
be substituted for the maple molasses
called for in this recipe,
but the flavor
not be as
i i i
pint of flour,
quart bran (straight),
i i 1
pint of milk.
dry ingredients together, rub the butter into the dry ingredients, add the molasses, and then the
Sift all the
in muffin rings.
These bran biscuits are very
f cupful molasses,
i i i
cupful sour cream,
cupful seedless raisins,
cupful wheat flour,
heaping teaspoonful baking powder, rounded teaspoonful soda,
cupfuls of bran.
and mix together in a mixing bowl the bran,
THE BABY'S FOOD
and baking powder.
Beat the eggs and add
soda into the molas-
to the dry ingredients.
and then add the molasses
to the ingredients in the
Next add the sour cream, and lastly the all well and bake in a moderate oven for
is The bread-jelly prepared as follows: Soak 4 ounces hours in water. AND CREAM 2 2 ounces bread-jelly. Break open and throw away the brown must then be . meat juice. and cream thoroughly together. Drain off the water and boil the bread for one and a half hours in a pint of fresh water. place in oven. and add the water gradually. 2 Tie 2 pounds wheat flour in a cheese-cloth five hours. 2 to 3 1 ounces cream (16 per cent. MEAT JUICE. and bake until quite outside. of flour. pint water. Rub the specified quantities of bread-jelly. shell. rub through a hair-sieve and allow to cool. BAKED FLOUR (FLOUR-BALL) 2 pounds wheat quarts water. ounces meat juice. the baked flour.MISCELLANEOUS RECIPES BREAD. bag and boil in 2 quarts of water for Remove from brown on the water.JELLY. the remainder. changing the latter it is of stale bread for six once or twice during the time soaking.). when it becomes a jelly-like mass. This will require from two to three hours' slow baking.
1 may be ground in a Nixtamal FARINA PASTRY i ounce dry farina. i pinch lemon peel. Add 1 10 sticks of spaghetti or macaroni. and stir into this the yolk of i egg. and boil. be used for grinding vegetables. broken in small mill is The Nixtamal It made by Philadelphia.. meats. while stirring con- tinuously. teaspoonful butter. | teaspoonful butter. Let cool. Place this mixture in a well-buttered earthen dish and bake slowly for fifteen minutes. and a pinch of Whip the white of an egg and add it to this. . Place in i ounce of farina in 4 ounces of boiling milk of sugar which ij teaspoonfuls and j teaspoonful of salt have been dissolved. | teaspoonful of butter. or Hill!. finely grated lemon peel. and almost any article in the infant's dietary. teaspoonful flour. 5 teaspoonful i i i pint milk. salt. salt. teaspoonful 1 egg. 4 ounces boiling milk. SPAGHETTI OR MACARONI 10 sticks spaghetti or macaroni. may also the Enterprise Manufacturing Co. 11 teaspoonfuls sugar. i quart water. for ten minutes.112 THE BABY'S FOOD grated into a powder.
and allow to dry for one and a half or two hours. Enough milk should be added so that the spaghetti (or macaroni) will be well covered when done. by one. add the salt and the egg beaten with the little water. Knead and is elastic. pint chicken or beef stock. They may be made one day and if perfectly dried will keep for several days. saltspoonful salt. 113 dropping the continue pieces in one boiling. . and then roll in two sheets as Place on a clean towel on a flat thin as tissue-paper. to a quart of boiling salted water. and allow the contents of the saucepan to simmer for twenty minutes.MISCELLANEOUS RECIPES pieces. drain thorand put the spaghetti (or macaroni) back into the oughly saucepan. to dry. Put the make a depression in the center. that the water may Boil gently for twenty minutes. ful of flour Add a pint of milk. Then roll them up as tightly as possible and with a sharp knife shave the noodles from the ends. NOODLES i i cupful flour. flour in a large shallow dish. 1 2 i tablespoonfuls water. Work until it the flour into the egg mixture a at a time. Shake them out and allow them to use the next. thicken with a teaspoon- which has been rubbed to a smooth paste with a teaspoonful of butter. the dough pound surface must be exceedingly hard. egg. they must not become brittle.
MILK TOAST i i i (A) cupful milk. tablespoonful butter. Let it boil of bread. 2 slices Scald the milk. teaspoonful cornstarch. Then add the salt. bread. tablespoonful flour.114 TH E BABY'S FOOD Boil these in chicken stock or beef stock. toast. | tablespoonful butter. Melt the butter in a saucepan. 3 slices toast. or they may be cooked in water and served with butter and cream. when hot and bubbling. cupful milk. Pour the hot milk slowly into the saucepan. MILK TOAST i (B) in small thin slices. Melt a tablespoonful of butter. i 1 saltspoonful salt. add the cornstarch. Then pour this mixture over the which has been previously cut with the crusts removed. stir Place over the until continually until smooth and the flour is thoroughly blended. gradually to the butter and flour. Toast 2 slices Pour the thickened milk over the slices and stand five minutes before serving. add to it a tablespoonful flour. let up once. . Scald i cupful of milk. beating until smooth. Add the scalded milk fire.
to 2 tablespoonfuls cream. cream and remove from the MAYONNAISE DRESSING i i egg-yolk. This dressing Then add the lemon ice may be used with lettuce. oil. and stir with a fork oil. stove. Add 4 tablespoonfuls of olive drop by drop. Put the uncooked yolk of porcelain dish. teaspoonful arrowroot. Dissolve the gelatin in 2 ounces of cold water. 4 tablespoonfuls olive 10 drops of lemon juice. i gill i sweet milk. i To \ i pint of boiling water add gill of sweet milk and teaspoonful of arrowroot (rubbed into a paste with cold water) and boil two minutes. i Granulated sugar as desired. % pint boiling water. juice and put into the serving receptacle and place on until wanted. of Add i to 2 tablespoonfuls Pour the boiling fluids into the pan containing the gelatin and stir thoroughly.MISCELLANEOUS RECIPES INFANT'S GELATIN i 115 FOOD teaspoonful gelatin dissolved in 2 ounces cold water. if desired. . young dande- lions. Sweeten with granulated sugar. stirring continually. pinch of salt. i egg into a clean cold salt. or water-cress. add a pinch of until well mixed.
farina. apple sauce. Toast or zwieback. Bottle. spinach. alternate with the soup. or orange juice. or mashed prunes. M. rare. Crisp bacon (after the fourteenth or fifteenth alternate egg with bacon). : 9 A. or other stewed fruits 116 may be given. . or a small quantity of baked or mashed potato may dessert. sieve fine gruel. : Baked apple. : Cereal with part of bottle. or oatmeal) of and a small amount washed vegetable (carrot. M. may be given two or tnree After the sixteenth or eighteenth month scraped. barley. Bottle.DIET LISTS DIET FOR CHILDREN FROM ONE TO TWO YEARS OF AGE 6 A. 10 A. broiled beef or mutton. Part of a soft-boiled egg times a week. or potato). peas. : month Animal broth 1 (8 to 10 ounces) to which has been added some cereal (rice. or toast and butter. For prune pulp. M. 2 P. M. Before adding the vege- tables to the soup they should be put through a fine and have the consistency of a very Bread and butter. or apple sauce.
or cracker. : Cereal. asparagus lettuce. 3 to 4 ounces of milk. scraped beef. M . boiled Light dessert. M. spaghetti. : Stewed fruit or orange. chicken. Bread and butter.: Bottle and zwieback. Bread and butter. peas.: Soup. Cocoa made with water. tips. 117 toast M. and cracker or zwieback. Thoroughly cooked Bacon or egg (boiled or poached). to which may be added rice or vegetable. : Light lunch of fruit and crackers. or stewed fruit. or roasted meats. or zwieback. teaspoonful of pure casein (Plasmon nutrose) may be added to the cocoa. fruit. M. sweetened with i First feeding: saccharin. Milk or cocoa. or junket. or small quantity of milk with crackers. Lamb chop. or custard. 6 P. spinach. DIET FOR CHILDREN FROM TWO TO FIVE YEARS 8 A. Potato and one of the following vegetables: carrots. . cereal. Milk or cocoa.DIET LISTS 6 P. beans. LDDWIG MEYER'S DIETARY FOR DIARRHEA First IN OLDER CHILDREN Day: Laxative usually contraindicated. 12 M. as custard. milk toast. such as sago. rice or cornstarch. or zwieback. gelatin. Stewed junket. 3 : 30 to 4 P. squash. or some simple pudding.
Junket and toast. be substituted for the junket. Second Day: The same as the first. A portion of a banana may be given. Two tablespoonfuls of junket or (For younger children this may be passed through a fine sieve and suspended in saccharin water. Some meat may be given. (5 or 6 Third feeding: been added 2 i Broth ounces) to which has i teaspoonful of powdered casein. All vegesuch as spinach or carrots. Gradually the usual diet may be resumed. The energy value of and prevents starvation and malnu- . may Third Day: Zwieback or more toast should be added. used for this purpose. may be added to the diet. to which is added a teaspoonful of powdered casein. this diet is high trition. or tablespoonfuls of finely scraped meat which has been broiled or stewed.Il8 THE BABY'S FOOD Second feeding: cottage cheese.) (Beef or chicken may be Fourth feeding: feeding. which has been grated. same as second Fifth feeding: Corns tarch or arrowroot gruel.) A small slice of toasted white bread. tables should be well mashed. Fourth Day: 2 tablespoonfuls of finely divided vegetable. In the second and fourth feeding a cold soft-boiled egg or a very hard-boiled egg.
. prunes. or poached. or carrots. or with butter and sugar. Fruit: Stewed fruit. bran bread. or strained stewed tomatoes. Milk: Malted milk. cornmeal. sweet milk. peaches. graham bread.DIET LISTS DIET FOR CONSTIPATION IN OLDER CHILDREN 119 (A selection of foods may be made from this list. soft boiled. or buttermilk. or squash. Bacon: Baked or broiled. or asparagus. gingerbread. bread. Luncheon moderate quantity) to which have been added vegetables and cereals which have been Broths: (a Animal broths boiled for a ling time. varying with the season. rye bread. bran muffins. cracked wheat. or string beans. Eggs: Coddled. oatmeal. Meats: Roast beef. spinach. or peas. scraped beef. lamb chop. using the butter liberally. . jam. or mashed cauliflower. rare steak. Breads: Whole wheat bread. or puree of. plums. peas. bran biscuits. Cereals farina.) Before Breakfast i or 2 ounces of orange juice in water. Honey. cream of wheat. fruit jelly. corn Butter spread moderately thick. may be served with milk and sugar. minced chicken. or puree of beans. as apples. Vegetables: Potatoes (moderate quantity). Breakfast Cereals: Hominy.
.. junket. ice cream. with milk and sugar or butter and sugar. M. M. corn bread. whole-wheat bread. M. Dessert: Stewed fruit or a fig. Milk: Malted milk. Dessert: Stewed fruit. buttermilk. 3 p. . peaches.. 9 A. cornstarch pudding. and 8 ounces of hot water) once Malted milk may be flavored by the addition of a teaspoonful of cocoa. custard. or junket may be given.. OUTLINE OF PLAN FOR FEEDING THE BABY The baby breast. Most babies are fed every three or four hours. At is the most he receives water. Supper Cereals: Farina. 6 P.. M.120 THE BABY'S FOOD Breads: Bran bread. sweet milk. Milk: Malted milk may be given as a drink (6 tea- spoonfuls of malted milk or twice daily. gelatin. apples. A light luncheon may be served in the afternoon con- sisting of orange juice or stewed fruit. On the third or fourth day the breast milk begins infant to appear. Occasionally custard. bran biscuits. plums. wheatina. cornstarch pudding. with bran biscuit or crackers. bran bread. is Thus an fed at 6 A. cream of wheat. is not fed during the first day. Breads: Whole-wheat bread. 12 M. prunes. or a glass of milk or malted milk. On the second day he put to the He receives only a small quantity of breast first milk during the few days. raw fruit.
and 10 p. the sixth At month of the baby's life he receives some addi- tional food. 3 to 5 ounces of soup or a small quantity of cereal feeding. At the is the eighth month another by a bread is breast feeding or cereal. may be given with the 2 o'clock Some when carrots or spinach may be cooked in the soup. by the ninth month. Babies are allowed to remain at the breast for twenty minutes. and three meals receiving one meal of soup of either whole or slightly diluted milk. Many babies are placed at 6 A. M.. upon a four-hour schedule at once. . and are fed alternately from each breast.. M. during the height of the summer. month the breast feedings are substituted by cows' the baby This should not be done.DIET LISTS 10 P. Such a schedule gives five feedings. is Thus.. 6 P. one meal of bread or cereal pudding with milk. 121 that is. M.. He cereal. M. however. M. that is. Very frequently he must become accus- tomed to the new food . M. and a small portion of the vegetable pressed through is the sieve the soup strained.. Thus feedings at the sixth month of and one feeding baby receives four breast soup and vegetables. is usually given a few teaspoonfuls of soup or In some cases difficulty with this new feeding is experienced. and vegetables. At the ninth milk. 10 A. they are fed 2 P. or by a zwieback milk pudding. 6 feedings. The substituted bread or zwieback cooked in water and about 3 ounces of milk are added.
Indeed. f water. PLAN FOR FEEDING THE BABY (DISEASES OF INFANCY BIRK) BREAST MILK. and in the ninth the baby may. as a rule. milk. % water. babies or those suffering from some congenital anomaly of constitution cannot be fed according to any general plan. in the eighth month bread or zwieback or cereal pudding. or 6 feedings of J milk. Day Day 5 No food. . water. have whole milk. Delicate The above plans are subject to modification. except that at the third month the plain water by a cereal water as a diluent.122 THE BABY'S FOOD ARTIFICIAL FEEDING The baby substituted receives the bottle alone until the sixth is month. ful of i level teaspoon- milk-sugar or malt- dextrin. From the Second Month 5 or 6 feedings of 5 or 6 breast feedings. frequently the physician must use the greatest ingenuity in adapting the diet to the baby. First Cows' MILK. \ level tea- spoonful of milk-sugar or malt-dextrin. In the sixth month the baby receives some soup in the same way as did the breast-fed baby. Second 5 or 6 breast feedings.
3 feedings of | milk and \ cereal water. receives . or egg may be given at this period. cracker pudding. 4 feedings of f milk i 4 breast feedings. the bread. or vegetables. 3 feedings of whole milk. zwieback. feeding of vegetable. vegetable. Orange juice may be given. as early as the fourth month. teaspoonful of milk-sugar or malt-dextrin. From One midday meal the Fifteenth Month soup. i teaspoonful milk- sugar or malt-dextrin. zwieback.DIET LISTS 123 From i the Sixth Month i feeding of meat broth feeding of cereal soup with cereal and vegetables in it. or cracker bread. under average conditions. zwieback or pudding. From i the Ninth Month i feeding of cereal and vegetable. 3 breast feedings. and three glasses of milk. feeding of bread. and \ cereal water. One evening meal. From i the Eighth Month i feeding of cereal and i feeding of cereal or i vegetable. cereal. or cracker pudding. of bread. feeding . or zwieback. cracker. especially to the artificially fed babies. A breast-fed baby.
the its owing to the addition of sugar and amount given equivalent to one-sixth body weight. receive in baby should the twenty-four hours an amount of milk artificially fed The represented by one-tenth is of its body weight. cereal decoctions. though. .124 as THE BABY'S FOOD breast milk as would be equivalent to one-sixth much of its body weight.
The bath should then be given warm room.BATHS AND PACKS THE BABY'S BATH The skin should be kept clean. A sponge bath properly given should take from five to ten minutes. This should be given in a warm room. Following the bath the folds and creases of soda of the baby's body should be well powdered. this should cleansed with sterile water and a be done very gently. The mouth should be soft cloth. the Allow the to remain on body for an hour and then remove with cotton or a in a soft cloth. and to 85 F. BABY'S FIRST BATH olive oil in order to oil First oil the body thoroughly with remove the vernix caseosa. more sponge baths as should be from 80 For the tub bath sufficient it water should be used to cover the baby's body. INFANT'S DAILY BATH For the first five months the morning bath should be given at 98 F. One or two tablespoonfuls of alcohol or a teaspoonful of bicarbonate added to the bath water are pleasantly cool and refreshing. . using water at a temperature of 100 F. A full bath should never be given or the baby submerged in water until the cord has separated. least Every child should have at one tub bath daily and on hot days one or well.
and by the end of the first year to 90 F. The body should be sponged with 2 or 3 water at 80 to 85 F. Older children should be sponged or douched for a of the tepid who are healthy moment at the close During bath bath with water at 65 or 70 F. when One either should be used to a gallon of water. to which been added for ten to twenty minutes and then wrapped . body dried quickly unusually delicate large handful of The addition of salt or bran to the is bath or is an advantage when the skin excoriations are present. In some infants and children there is no proper reaction about the lips after the bath. The morning sponge should be given while the child stands in a tub partly water. All tub bathing and all cold bathing should then be stopped. and should be followed by brisk rubbing of the entire body. later infancy or childhood the warm is preferably given at night. in a warm with room.. blue and under the eyes. the child being pale.126 THE BABY'S FOOD short and the The bath should be with gentle rubbing. a cold sponge being given in the morning. ALCOHOL SPONGE FOR FEVER All the clothing should be removed (in the case of infants the diaper laid may be left on the baby) and the child ounces of alcohol have upon a blanket. By the sixth month the temperature of the bath for healthy infants may be lowered to 95 F. filled warm The cold sponge should last but one-half of a minute.
and water should to the head. By this method there is no shock or fright. and a feet. COLD BATH Remove all the clothes from the child and put the child into a bath at a temperature of 100 F. On removal from the bath the body should . in order to COLD PACK The The sheet child should be stripped and laid upon a blanket.BATHS AND PACKS in a blanket without further dressing. The rubbing with ice should be repeated in from five to thirty minutes. is The body should be well rubbed while the also be applied child in the bath. and the temperature is readily reduced. then gradually lowered by the addition of water until a temperature of 75 reached. without removal of The face should be sponged while this being carried on. is lying. after which the child is may be rolled in the blanket upon which he the cold pack. 127 This must be be efficient done every three hours or oftener in reducing high fever. wrung from water first in at a temperature of 100 Upon the outside of this ice front may then be rubbed over the entire trunk. of the bath ice or cold is is The temperature or 80 F. an ice-cap kept to the head. hot-water bottle applied to the The pack may be continued for from one to twenty-four hours according to circumstances. in entire trunk should then be wrapped a small F. and then behind.
temperature. The hot mustard bath is most efficient for bringing the fail- blood to the surface in cases of shock. and continuous evaporation is kept up by the use of a hand or. To this should be added four or five gallons of plain water at a temperature of 100 F.128 THE BABY'S FOOD be quickly dried and rolled in a warm blanket. and in its use and frequency of repetition one must be guided by its effect upon the child's general condition. made to the extrem- MUSTARD BATH Not all children bear cold well. This bath is usually continued from five to ten minutes. or some closely in closely two layers material.. or in sudden congestion of the lungs or brain. pulse is When and with high fever the body feeble. better. as well as upon the feels cold. efficient This is more dis- than sponging. an electric fan. and the child not shocked or frightened. heart ure from any cause. of gauze. woven This is moistened from time to time with water at a temperature of 95 F. Four or five tablespoonfuls of powdered mustard should be mixed with one gallon of tepid water. Hot applications should be constantly ities. EVAPORATION BATH Envelop the trunk cheese-cloth. the patient is is but slightly turbed. The temperature of the bath . collapse. cold is contraindicated and a hot mustard bath should be given. respirations are shallow.
After a few minutes the child dried. water and wrung out. the infant is The towel is placed on a woolen entirely undressed and fully wrapped in this blanket. Then wrap the child in a thick blanket. twenty minutes the child should be taken out of the pack and placed in a warm bath. These applications may be changed every . blanket. This is prepared as follows i Mix 3 or 4 handfuls of musthe tard flour with quart of hot water and stir until mustard fumes are strong enough to bring tears to the A large towel is then dipped into the mustard eyes. It will generally sleep for two or three hours.BATHS AND PACKS 129 may be raised by the addition of hot water until a temperature of 103 or 106 F. the of the child. The bath should not usually be continued for more than ten minutes. The blanket is After pinned securely about the child with safety-pins. without being is wrapped in a bath towel and placed in a warm bed. is taken from the warm bath and. MUSTARD PACK If collapse occurs the mustard pack : may be used. 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. If necessary it may be repeated in one hour. is reached if desired. mustard towel being next to the body Only the head is left free.
and lay the patient upon the Raise the bedclothing ten or twelve inches above all the clothing the body. and may then be continued as long as necessary. and sustain the bedclothes by means of a wicker support.. by means This will usually induce free It perspiration in fifteen to twenty minutes. HOT BATH The hot bath may be used of shock or collapse. hot air may be introduced. may The be continued from twenty to thirty minutes at a time. bedclothes introduce hot vapor croup-kettle. so that only the head is outside. air . This is mainly used in uremia.130 THE BABY'S FOOD twenty or thirty minutes until free perspiration is produced. Instead of vapor. but never above The body should be the bath.. to promote reaction in cases The patient should be put into the F. well rubbed while the patient in A thermometer should be kept in the water to see that the temperature does not go too high. or vaporizer. as the danger of burning the child is great. Beneath the of a tea-kettle. the bath at a temperature of 100 ally raised to 103 water being graduthis point. Pin the bedclothes tightly about the neck. HOT-AIR OR VAPOR BATH Remove bed. During the bath cold should be applied to the head unless otherwise directed by the physician. is or 106 F.
This skin is an easy. needed bath Free perspiration usually If occurs in from three to five minutes. poured off from One bottle is added to each or three times a The baths should be given two This is week. may be given at a temperature of 95 is This bath very useful in conditions of It is also excitement or nervous cient in inducing sleep. very good for irritating eruptions. bath. as in giving a Arrange the bedclothes in the same hot-air or vapor bath. The the bark into four bottles. manner Six or ten electric lights are then fastened together and introduced beneath the bedclothes. very effi- ELECTRIC-LIGHT BATH Remove the clothing and lay the patient upon the bed. safe. is 131 indispensable.BATHS AND PACKS space about the body chiefly in uremia. irritability. TANNIC ACID BATH Two pounds and boiled for of oak bark is put into a gallon of water liquid is one hour. This bath is used TEPID BATH The to 100 tepid bath F. and rapid method of stimulating the and inducing perspiration. spiration fifteen to is profuse per- this may be continued from twenty minutes. Too long an exposure may produce depression. .
.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 lons of water. five gal- The water should be about 90 is or 95 F. white and of This bath should excoriations or be used when the skin is tender or when irritating eruptions are present. Squeeze the bran bag until the bath water the consistency of a very thin porridge.
CARE OF THE NIPPLES AND BOTTLES
nipples should be boiled before using.
using, the nipples should be carefully
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
which can be boiled and
a good receptacle for the
jelly glass constantly covered.
nipples should be handled only with clean fingers.
Use a plain rubber nipple. Avoid the nipple that has It is impossible glass and rubber tube attachments.
bottles should be treated in the following
baby has emptied the bottle
should be rinsed with soap and water.
should be rinsed with clean boiled water.
should be turned upside
so that the water
the bottles with baby's milk, they
should be immersed in a kettle
slowly to a boil,
with water, brought
and allowed to
boil for five minutes.
NORMAL SALT SOLUTION
NORMAL SALT SOLUTION FOR ENEMAS
level teaspoonful of salt to
be given per rectum as an enema, to
cleanse, allay thirst, or to stimulate.
given as a
pint should be used;
retained the quantity should be given as stated
NORMAL SALT SOLUTION FOR SUBCUTANEOUS OR INTRAVENOUS
quart of freshly distilled water add
2 level tea-
Place this in a quart
flask, or in the
to be given, place in a pail or
boil for thirty minutes.
water surrounding the flask of
to the level of the liquid in the flask.
flask of salt solution should
be tightly covered with
several thicknesses of sterile muslin, or
not too wide,
be closed with a plug of
This should be prepared immediately
This makes a normal or 0.7 per cent,
ERUPTION OF TEETH
of eruption of milk teeth.
6 months 9 months
8 to 12 months.
12 to 15 months.
Upper molars, lower lateral and lower molars.
15 to 24 months. 20 to 36 months.
The average date
of eruption of the first tooth is 237
male, 252 days; female, 221 days.
teeth drop out in the
erupt, the roots of the teeth being absorbed.
TABLE OF MEASUREMENTS
Weight, pounds. Girls. Boys.
month 2d month 3d month 4th month 5th month 6th month 7th month 8th month 9th month xoth month nth month 1 2th month i8th month
16.6 16.8 17.0
16.7 17.3 17.7
Girls. Boys. Height.136 THE BABY'S FOOD Weight. Boys. pounds. Girls. inches. Girls. Head circumfer- ence. inches. Boys. 4th year .
97 Biscuits. 95 94 Baths. 127 daily. with pastry. navy. 26 tepid. 122 Beets. 16 98 Arrowroot gruel. 45 Asparagus. 82 on toast. 99 juice. 37. 19 BACON. baked. 130 hot-air. 25 rice. 19 onions. vapor. bran. 84 potatoes. gruel from. 15 phosphate whey. 83 Beef jelly. 131 1 Albuminous beverages. 94 almond junket. Baked apple and custard. 21 starchy. 132 cold. 60. 131 Almond milk. 125 Bean soup. 91 Bitter brussels sprouts. 88 carrots. electric-light. grated. sauce. 125 Bran bath. 75 fish. 130 Apple. 57 water. 109 137 . 28 Acidified milk.INDEX Aero beverages. 130 water. 39. 44 Bottles. in cauliflower. 17 Alcohol sponge for fever. 40 hot. 109 bread. 8 1 albuminous. 128 first. 132 biscuits. 131 evaporation. 17 miscellaneous. 128 tannic acid. 102 90 flour. 15 milk. care of. 87 Borcherdt's dri-malt soup. 70 Artificial feeding. 96 Barley. 95 soup. 38. 61 pudding. 35 Bath. 133 Bath. 91 Benger's food. 30 Boiled beets. 109 97 rice. 125 Albumin milk. 62 water. 79 Bananas. boiled. broiled. bran. 53 Beans. 84 lettuce. creamed. fried. 15 acid. 18 mustard. 41 Beverages. 17 with beef extract.
106 Catnip tea. 90 foods. 52 Celery. 99 Chocolate custard. 70 Custards. broiled. boiled. 75 chocolate. 119 lamb. 88 junket. 84 Custard. 68 Cornmeal gruel. 125 Diarrhea in older children. Carrot soup. boiled. 34 soups. 49 103 onions. 67 water. 34 in the sauce. 62 mush. 116 creamed. 15 Buttermilk formula. 23 Carrots. 68 Cracker gruel.138 Bread. in Breads. boiled. 48. 109 Bread-jelly. 33. 127 meats. . 127 pack. 71 from two to IIQ five years. 103 home. chicken. 74 creamed. INDEX Cocoa. 62 Cream of tartar drink. 86 chicken. 88 Cereal gruels. 97 chicken. 74 junket. 31 Constipation in older children. 22 juice. 23 for constipation in older children. 86 soup. 55 Corn flour pudding. 22 Coddled egg. 47 Creamed asparagus. 28 plain. 82 CALORIC values of Camomile tea. 74 stewed. 77 Coffee junket.6 squab. 64 pudding. 117 Chymogen milk. 91 for fish. 21 and vegetable. with Broths. 13 cauliflower. baked. 46 Browned flour soup. 99 fish. 88 Cornstarch pudding. 99 fish. 31 pudding. 37 Cinnamon water. 58 preparations. Meyer's dietary for. 36 junket from. 30 Cold bath. 107 Broiled bacon. 99 broth. 87 oysters. 54 rice flour gruel. 29 water. 117 Diet for children from one to two years. 74 Chicken. for. meat and cream. bran. diet 4. 97 oysters. 25 Cauliflower. 46 DAILY bath. 46 farina. too Broth. 35 mixture. 46 veal. 101 junket. 59 Brussels sprouts. 105 Condensed milk and soy bean.
15 tea. 33 Imperial granum. 102 broiled. 21 Infant's gelatin food. 76 prune. 76 tea. baby. 125 Fish. 24 Gingerbread. 120-124 Fennel water. 130 baked. 62 browned rice flour. gruel. 66 . 70 soups. infant's. 59 cereal. 92 coddled. 59 cornmeal. 96 JELLY. 30 Fruit sauce for puddings. 99 rice. 36 ICE cream junket. 139 116 Fruit soup. 101 pack. in solution for. dried. 62 26 HOT bath. 56 Fruits. 58 Feeding. 62 cracker. 108 Grape water. 24 Flour. 93 Ginger poached. 135 Evaporation bath. 83 salt Enema. 97 Friedenthal's milk formula. 112 gruel. 56 EGGS. alcohol sponge for. 115 orange. First bath. soup. 96 Green pea soup. 59 flour. beef. 101 1 62 wheat. 22 Frozen junket. plan for. 129 Hot-air bath. 58 FARINA milk pastry. 130 Hungarian pudding. maple molasses. 122 oat. 43 moss lemonade. 62 farina milk. 69 for. 76 boiled. 54 61 flour-ball. 48 peas. 25 and licorice tea. baked. 54 Farinaceous puddings. 131 Grated bananas. 115 creamed. cream sauce 103 Hydrochloric acid milk.INDEX Diet lists. 61 in Intravenous injection. 60. 58 134 Eruption of teeth. 37 Electric-light bath. normal salt Flour-ball. 76 in milk. 77 soft cooked. Gruel. 77 general principle in cooking. 23 Fever. 103 Flaxseed tea. artificial. 62 rice. 128 arrowroot. 134 Irish gruel. 58 Fried bacon. normal solution for. 16 Eiweiss milk. 92 Dried fruit soup. 61 barley. 76 GELATIN food.
87 . 114 Milk-malt soup made from powder. 53 Lettuce. 62 Onions. 31 Milk. 97 OAT of. 84 Licorice and flaxseed tea. 26 NAVY bean MACARONI. 108 Noodles.140 Jelly. 30 sweetened. 37 Friedenthal's. Lemonade. 63 toast. junket from. pegnin. 44 Maple molasses gingerbread. albumin. 31 frozen. 54 soup. 113 Nutritious lemonade. INDEX 64 Meats. 27 rice. 128 pack. Mush. 30 ice condensed. 18 Miscellaneous recipes. 15. 117 almond. 30 KELLER'S malt soup. table of. 129 55 Lime-water. 79 Mayonnaise dressing. 36 larosan. 37 preparations. 28 Medicinal teas. acidified. 25 nutritious. LAMB broth. 40 thickened. 20 Oatmeal water. 38. 55 in Lentil soup. 20 n Oats. custard. 29 coffee. 16 Junket. 12 Irish moss. 67 Mustard bath. 31 Eiweiss. boiled. 18 Mashed potatoes. Keller's. 43 Lemon whey. 39. 112 Malt soup. 46 Larosan milk. 40 30 almond. 42 Koumiss. flour water. 135 Measures and weights. 133 Nixtamal mill. 43 strawberry. 65 with fruit. 43 cream. 97 scraped. 25 artificial. cornmeal. 37. 18 orangeade. 44 Kohlrabi. 32 plain. 78. care of. 28 45 from condensed milk. soups. 15 Mint tea. 23 and cornmeal pudding. 112 soup. 97 water. 34 vanilla. 67 bitter Meyer's dietary for diarrhea in older children. sago. 33 hydrochloric acid. table Meats. broiled. 66 80 Schloss. 27 44 Mineral constituents of food. 35 cocoa. 30 chocolate. 24 Liebig's extract of beef. 53 Nipples. 115 Measurements. thickened. gruel from.
106 pan roast. 96 RECIPES. 79 for 134 subcutaneous or intra- venous injection. 103 broiled. 120-124 Poached egg. 48. 105 milk. 66 orange. 71 corn flour. 104 gruel. 69 junket and cornmeal. 1 20 Oysters. 94 whip. 104 Rusks. 134 Sassafras tea. stewed. 101 Slippery elm tea. baked. 69 with fruit. 112 SAGE Sago tea. 96 pulp. roasted. 78. 69 sago. 91 Schloss milk. 72 fruit. cream. 62 jelly. for 92 puddings. 24 Soup. 37 Plan for feeding baby. 104 Pap. Pegnin milk. 87 Pudding. baked. 104 66 stewed. 103 fruit. 94 flour water. Sauce. apple. 125 Roasted oysters. 129 pudding. 87 141 creamed. 23 mashed. 129 Packs. 42 Pudding. 79 Prune gelatin. 72 Orange juice. 18 Outline of plan for feeding baby. 76 Potato soup. 52 cream. 64 Salt solution. 64 tapioca. apple. Pea soup. 93 juice. 83 64 pudding. 91 for fish. 57 browned flour. for enemas. 70 Scraped meats. 65 72 Orangeade. normal. 49 Potatoes. 19 mustard. 65 PACK. 70 carrot. cold. 93 Prunes. 68 cornstarch. miscellaneous. 50 Peas.INDEX Onions. 67 plain. 54 Hungarian. boiled. 68 farinaceous. Rice. chocolate. 49 cauliflower. 48. 64 fruit sauce for. 107 Pan roast oysters. rice. nutritious. 63 Pastry. 20 in creamed. 127 hot. 65 water. green. 25 jelly. rice and milk. 97 Sea foods. gelatin. farina. 47 . 92 92 cream. 93 white. 105 Puddings.
112 Toast water. flaxseed. camomile. vegetable. 21 whey. 16 jelly. for thirst. 100 Squash. INDEX 56 Tea. 54 ginger. 34 cornmeal. eruption 135 spinach. 24 Irish moss. 90 broth. 30 Subcutaneous injection. 23 cocoa. 21 TABLE of measurements. apple. 93 WATER. 22 Sweetened junket. 26 Tomatoes. 80 soup. 63 Thirst. 52 Vegetables. 55 Squab. salt solution for. 44 lentil. 72 cream. 19 Stewed celery. 44 slippery elm. 24 farinaceous. 53 navy weak. 51 Split pea soup. 48 Keller's malt. 89 stewed. albumin. 46 Starchy beverages. 25 and licorice. 15 of measures and weights. 88 oysters. 72 fruit. 50 VANILLA junket. 135 cream of grape. medicinal. 26 tartar. 23 Tannic acid bath. 1 1 fennel. broiled. 49 Teeth. 30 Vapor bath. 46 Soy bean and condensed milk. 131 Thickened milk. 16 17 tomatoes. potato. 22 green pea. 20 Tea. 21 of. 23 macaroni. 21 oatmeal. 23 53 mint. 23 catnip. 24 bean'. 56 Soups. 52 weak tea for. normal barley. made from powder. baked. 89 Spinach. 130 Veal and vegetable broth with farina. dried farina. 1 6 lime-. 20 . 54 milk-malt. 105 Vegetable soup. 25 sassafras. 78 prunes. 36 Spaghetti. 89 with beef extract.142 Soup. 25 19 flour. 54 fruit. 72 oat flour. 25 sage. 50 Tepid bath. 51 split pea. 19 134 cinnamon. 131 Tapioca pudding. 18 Strawberry junket. 20 rice.
1 1 Weights and measures. 26 wheat flour. 91 gruel from. 27 Wheat Whey. 16. 56 of. soup. 62 27 Wine whey. lemon. toast. 108 . 27 acid phosphate. flour water. 20 White sauce. table wine. 16.INDEX Water. 20 143 15 Whey. 28 ZWIEBACK.
SANDERS. illustrated. picture puzzles. with 217 illustrations. paper. physical exercises.50 net. There is none other so full of good.. 1916 Dunton's Occupation Therapy EMPHASIZING BASIC PRINCIPLES Dr. D. Towson. weaving. and music. definite way. formerly Superintendent of Nurses at Massachusetts General Hospital. plastic and metal work. gardening. page.. ByGEORGiANA J.50 net. 1915 Cloth. Henrietta Street. Jr. $1. M. This Catalogue Revised to August. needlework. card games. Miss Sander's already superior work bring has been amplified and the methods simplified to it down to the newest ideas in nursing. pyrography. lamo of 240 October. painting. reading. photography. 1917 . You get chapters on puzzles.. B. Published August. wood. practical information detailed in a clean-cut. for PUBLISHED BY Nurses Philadelphia Covent Garden SAUNDERS COMPANY London: 9. string. nature study. Md. drawing. Occupation Therapy for DUNTON. basketry. Nurses. bookbinding. 12mo of 900 pages. By WILLIAM RUSH Assistant Physician at Sheppard and Enoch Pratt Hospitals. Modern Methods in Nursing. $2. Dunton gives those forms likely to be of most service to the nurse in private practice. West Washington Square Sanders' Nursing This NE w (* EDITION new edition is undoubtedly the most com- plete and practical work on nursing ever published. chair caning. Cloth.Books W.
Published August. Mass. A. including antitoxins.. fl. the second with all the latest developments in surgical technic. April. R. formerly Superintendent of the Women's Hospital." There are directions how to improvise Practical Points in Nursing. it contains "all the information in regards to drugs that a knows nurse should possess. Cloth. Cloth. $1. 1906 Stoney's Surgical Technic The : NEW (4th) JUST ISSUED EDITION first part deals with bacteriology. 511 pages. South Boston. Bacteriology and Surgical Technic for Nurses. Cloth. A. $1. Stoney's Materia Medica Stoney's Materia Medica was written by a head nurse who American Medicine says just what the nurse needs. Revised Youngstown Hospital. First-Year Nursing. illustrated.50 net. R. 1916 illustrated. By EMILY M. . 342 pages. By MINNIE GOODNOW. STONEY. Denver. The National Hospital Record says "Pregnant with just the information nurses constantly need. October. formerly Superintendent of the Training School for Nurses in the Carney Hospital. illustrated. by LUCY CORNELIA CATLIN. 1916 12mo.Stoney's Nursing Of this fullest NEW (5th) EDITION work the American Journal of Nursing says: "It is the and most complete and may well be recommended as being of great general usefulness. everything." Materia Medica for Nurses. $1. A. By EMILY M. STONEY.. 1916 Goodnow's first-year First-Year Nursing 2d EDITION Miss Goodnow's work deals entirely with the practical side of nursing work.75 net. Ohio. By EMILY M.50 net. The best chapter is the one on observation of symptoms which is very thorough." STONEY.75 net. It tells the nurse how to do those things she is called upon to do in her first year in the training school the actual ward work. Published February. N. 300 pages. Cloth. N. It is the application of text-book knowledge. 12mo of 354 pages.
D. formerly Director of Sibley Memorial Hospital. Hospital Management.00 net. By CHARHospital Training-School Methods and the Head Nurse. AIKENS. $1." LOTTE A. $2. illustrated Clinical Studies for Nurses.50 net. Washington. breezy and healthy. physicians. illustrated. C. and all who are actively interested in hospital administration. illustrated. $3. 1911 Aikens' Primary Studies " that NEW (3 d) EDITION Trained Nurse and Hospital Review says: It is safe to say who has mastered even the major portion of any pupil this work would be one of the best prepared first year pupils who ever stood for examination. Cloth. Published June. formerly Director Washington. 12mo of Director of Sibley Memorial Hospital. October. formerly Director of Sibley Memorial Hospital. 1907 Aikens' same dents. Washington. 1916 Cloth. but also what should be taught the nurse and how much." By CHARLOTTE A. The Medical Record says: and how "Tells in concise form exactly what a hospital should do it should be run. of Sibley Memorial Hospital. D. AIKENS. trainingschool principals.75 net. AIKENS. April. Clinical Studies work NEW is (3d) EDITION This work for second and third year students lines as the author's successful Dietetic written on the for and Hygienic Gazette says there primary stu" is a large amount of practical information in this book. izrno of Published August. 569 pages. Aikens' Training-School the Methods and Head Nurse This work not only tells how to teach. . C. The Medical Record says: "This book is original. D. 1915 472 pages. from the scrubwoman up to its Arranged and edited by CHARLOTTE A." By CHARLOTTE A. $1. D. AIKENS. Cloth. C.00 net. C. 267 pages. formerly Primary Studies for Nurses.Aikens' Hospital Management This is just the work for hospital superintendents. financing. Washington. Cloth." 488 pages.
' By AMANDA K. M. It is an application of all the in the truest sense. Graduate 111. and MARIE GRUXD. ROBE-TS. study applied bacteriology The authors have ordinary modes of transmission of infection are included. M. Chicago. Bacteriology and Pathology for Nurses. The is illustrated throughout. Department of Health. A. $1. it Written specially for nurses. style is All unessential matter excluded. D New Fiske's The Body A NEW IDEA Trained Nurse and Hospital Review says "it is concise. Bound in flexible leather. The text concise and to the point. Applied Bacteriology for Nurses. BECK.. 206 pages. Cloth. BOLDUAN. and should meet with favor in schools for nurses and with the graduate nurse. Iowa. illustrated. Graduate of the Waltham Training School for Nurses. Oskaloosa. 1916 .25 net. By JAY G. By CHARLES F..D. illus.50 uet. The Montreal Medical Journal says it is "cleverly systematized and shows close observation of the sickroom and hospital regime. yet clear and plain. Massachusetts. Published November. $1. G. May. Director Bureau of Public Health Education. City of York 188 pages. M. of the Illinois Training School for Nurses." Structure and Functions of the Body. $1. Ph. M. 1913 Roberts' Bacteriology This new work is & NEW (2d) Pathology "to EDITION practical in the strictest sense.Bolduan & Grund's Bacteriology A 2d EDITION laid particular emphasis on the immediate of bacteriology to the art of nursing. $1. izmo of 221 pages..25 net.. Cloth. wellwritten and well illustrated. illustrated. confines itself information that the is nurse should know. August. 1911 Beck's Reference This book contains to carry out all Handbook NEW (3d) EDITION the information that a nurse requires any directions given by the physician. 32mo of 244 February." A Reference Handbook for Nurses. D. By ANNETTE FISKE.50 net. Bacteriologist. 1916 . pages.
Gynecologist to the Woman's Hospital of PhilaFlexible leather. Woman's Hospital of Philadelphia. illustrated. He has admirably succeeded.EE. Philadel- phia. Asher's Chemistry and Toxicology Dr. G. By PHILIP ASHER. PH. and they are given with they cannot fail to leave their impress. 480 pages. D." Obstetric and Gynecologic Nursing. Cloth.25 net. 1917 Macfarlane's Gynecology for Nurses NEW (2d) EDITION Dr. Published May. for DeL." MACFARLANE.50 net. New Orleans College of Pharmacy." such clearness that By JOSEPH B.. M. 12mo volume of 508 pages. 1913 $1. M. 32010 of 156 pages.. By EDWARD P. Asher's one aim was to emphasize throughout his book the application of chemical and toxicologic knowledge in the study and practice of nursing. Professor of Obstetrics in the Jefferson Medical College. M. with 70 illustrations. Published May. Obstetrics at the Northwestern University Medical School. Reference Handbook of Gynecology for Nurses. Trained Nurse and Hospital Review says the "book abounds with practical suggestions.. 1913 Davis' Obstetric The Trained Nurse and & Gynecologic Nursing NEW (5th) JUST OUT EDITION " This is one Hospital Review says: of the most practical and useful books ever presented to the The text is illustrated. Chicago. nursing profession.DeLee's Obstetrics for Nurses Dr. $2. says: "It is a most admirable little book. $2. Published October. Cloth. DAVIS. illustrated. DEL. Seabrook... $1. Professor of Obstetrics for Nurses.ee's book really considers two subjects obstetrics nurses and actual obstetric nursing.00 net. delphia. By CATHARINE D. July. covering in a concise but attractive way A the subject from the nurse's standpoint. M. i2mo of 190 pages. 1914 . D. Cloth. M. Dean and Professor of Chemistry. A. . D.25 net.
By GEORGE P.Aikens' The just Home do those Nurse's Handbook is point about this work how to little you. rector of the Sibley Memorial Hospital. various diseases and their management. Cloth. 12rao of 275 pages. illustrated. Ear. or at best only incidentally treated. C. PAUL. Published Sept. when to administer drugs. and shows you things entirely omitted from other this: It tells nursing books. an in- fusion.50 net. Nose and Throat. Then a classification of drugs according to their physiologic action. sterilization." stand out as particularly practical. common remedies. is taken up in detail. bacteria.D. You get anatomy and physiology.50 net. poison antidotes. I>. izmo of Published March. M. a mixture. administer drops. etc. 1915 Paul's Materia Medica In this work you get definitions NE w ^ EDITION what an alkaloid is. Nose. formerly DiWashington. Cloth. By GEORGB P. $1. etc. 1911 12mo of 282 pages. By the Nursing in Diseases of the Eye. i2mo of zgi pages. 1917 Eye. and Throat Nursing written from beginning to voA-forthe nurse. illustrated. Ear. Home Nurse's Handbook.00 net. the New (2cf) Edition. illustrated. how to invert the This book is lids. D. anesthetics. $1. 303 pages. complications. a solution. and how much to give. $1. hygiene. an ointment. AIKENS. Committee on Nurses of the Manhattan Eye. In the diet. A Text-Book of Materia Medica for Nurses. solutions. Nursing in the Acute Infectious Fevers. how to administer them. PAUL. $1. Ear and Throat Hospital. The chapters on "Home Treatments" and "Every-Day Care of the Baby. Paul's Fever Nursing NEW . 1915 . etc.50 net. methods for reducing the fever. warnings of the full dose of drugs. You get antiseptics. enemata. nurse's duties. In the third second part each infection part you get antitoxins and vaccines. a tincture. Cloth. October. By CHARLOTTE A. Published September. salves. EDITION In the first part you get chapters on fever in general. M. Cloth.
$1. D. Published September. 12mo Anatomy and Physiology for Nurses. 150 illustrations." The nurse's side has been written by head nurses. REYNOLDS WILSON. 1916 Cloth..25 net.75 net. D. $1. 1913 .. Visiting Physician to the Philadelphia l. gold edges. M. but comprehensive in its treatment of the subjects. labor. Instructor of Nurses at the Children's Hospital of Philadelphia. National Hospital Record says: have needed a good "We book on children's diseases and this volume admirably fills the want. 355 pages. By W.D. 1916 American Pocket Dictionary NEWO*) EDITION The Trained Nurse and Hospital Review says: "We have had many occasions to refer to this dictionary. NEWMAN American Pocket Medical Dictionary. DORLAND.50 net. M. 1915 Lewis' Anatomy and Physiology this THIRD EDITION Nurses Joarnal of Pacific Coast says "it is not in any sense rudimentary. signs. illustrated. Flexible leather. M. April.25 net. By I. illus. indexed." A Reference Handbook of Obstetric Nursing. A.. $2." Edited by W. N EW < 3 d) EDITION Wilson's work the entire subject is covered from the beginning of pregnancy. M. Diseases of Children for Nurses.ying-in Charity. A. and in every instance we have found the desired information.00 net. very valuable being the work of Miss Jennie Manly. D. its actual accomplishment. Cloth. of 326 pages. the puerperium and care of the infant. its course. McCoMBS. $1. Wilson's Obstetric Nursing In Dr. American Journal of Obstetrics says: " Every page empasizes the nurse's relation to the case. April." The low price makes book particularly attractive. M. $1. Published June. Flexible leather.EROY I/:wis. Diseases of Children for Nurses to nurses has enabled NEW (3d) EDITION McCombs' experience in lecturing him to emphasize just those points that nurses most need to know. tamo of 509 pages.McCombs' Dr. By ROBERT S.
By JULIUS FRIEDENWALD. rectal feeding. is here given in the light of the most re- cent researches. Friedenwald and Ruhrah's Dietetics for IN UrSeS NEW (3d) EDITION This work has been prepared to meet the needs of the nurse. Professor of Diseases of the Stomach. presented along the same lines as the smaller work. Published July.. and JOHN RUHRAH. all excluded.D. M. i2mo volume of 431 pages. Vaccines are included. By AMY E. JOHN RUHRAH. a fuller treatment of the subject of diet..D. and reliable REA DYSOON gives you here the essential principles of surgical own is personal conclusions and experiences. with 200 illustrations. and the results of each drug upon the various organs and functions of the body. $4. Published September. 191? By JULIUS FRIEDENWALD. and of 857 pages. $1.. American Journal of Nursing says it "is exactly the book for which nurses and others have long and vainly sought. Michigan. etc. D.. 12mo of 400 pages. Baltimore. M. and fundamental knowledge based on his Secondary matter and pertinent points are set down primary briefly and concisely.." Dietetics for Nurses.D.D. F. both in training school and after graduation. Visiting Surgeon. Diet in Health and Disease. Great Rapids. WARNSHIUS. POPE.50 net. By FREDERICK C. Cloth.Pope 's Materia Medica READY SOON The important knowledge of the physiologic action of drugs is given here. Octavo volume Cloth. coloric values. M. Octavo of 350 pages. 1913 Friedenwald This work is & their Ruhrah on Diet preparation and use. M. Everything concerning diets. Warnshius' Surgical Nursing The author nursing.C. Professor of Diseases of Children. Butterworth Hospital.S. M. College of Physicians and Surgeons.A.. You learn what symptoms to watch for.00 net . formerly Instructor in the Presbyterian Hospital School.
running. 1917 Griffith's Here is Care of the Baby NE w < 6 h) EDITION a book that tells in simple. UniversCloth. The Four Epochs of Woman's Life.50 net of Pennsylvania. bathing. clothing. tonic baths. By J. New (3d) Editinn. the menopause. University of Pennsylvania. M. and other outdoor sports. Edited by WALTER L. and should it fall sick.. P. hair. CROZER GRIFFITH.25 net. first-aid measures. Tamo of 458 pages. Wills Eye Hospital. straightforward language how exactly how to care for the baby in health and disease to keep it well and strong. There are chapters on the skin.D. illustrated. development of the form. catching cold. Galbraith's book you how to train the physical pow- ers to their highest degree of efficiency by means of fresh air. menstruation. 12010 of 288 pages. how to . water supply. illustrated. $1. sterility. Philadelphia. etc. By ANNA M. school hygiene. A Manual of Personal Hygiene. of Medicine'. GALBRAITH. marriage. care of the eyes. home ventilation. walking. carriage. proper food and clothing. M. singing. heating. gymnastics.D. PYLE. Personal Hygiene and Physical Training for 393 pages. body posture. By ANNA M. dancing. M. izino of rowing. instructive taking up puberty.. sexual instinct.. D. Published January. mouth breathing. swimming. MUSSER. confinement. With an Introductory Note by JOHN H. complexion and hair. 1917 Galbraith's Four Epochs of This book covers each epoch Woman's Life way. nursing. pregnancy. ms The Care ity of the Baby. Women. fully. 543 pages of illus. Pyle's work discusses the care of the teeth. i2mo. M. in a clean. M. D. Fellow New York Academy Cloth. March. D.Hvoienp nygieiie NEW (7th) ED1TION juiy.. $2. Published June. skin. Published m? Dr. GALBRAITH. carry out the physician's instructions and nurse it back to health again. Galbraith's Personal Hygiene and Physical NEW <2d> Training for Women tells EDITION Dr. house-cleaning. gymnastic and outdoor exercise. .
Whiting's teaching experience has enabled him to devise means for over- coming common errors in applying bandages. M. i2mo of 151 pages. is Studies in Ethics for Nurses. Instructor in Surgery at the University of Pennsylvania. telling you and showing you by original illustrations just how each bandage should be applied. M. each turn made. formerly Superintendent of the Women's Hospital. Denver.75 net. It is suited for classroom work or postgraduate reading. $1. WHITING. By JOHN McWiLLiAMS BERRY. Berry's book is to supply the nurse with a work that discusses clearly and simply the diagnosis. formerly Superintendent of Columbia Hospital... $1. with 117 illustraPublished November. D. 1916 Whiting's Bandaging This new work takes up each bandage in detail. Clinical Professor of Orthopedics and Rontgenology. and to present a picture of the times described. iamo of 318 pages. $1. 1916 Berry's Orthopedics for Nurses The object of Dr. Published December. Pittsburg. Cloth. R.D. Bandaging.N. By MINNIE GOODNOW. By CHARLOTTE A. By A.D. $2. Sufficient details and personalities have been added to give color and interest. illustrated. It a most excellent text-book. 1916 Cloth. i2tno of 370 pages. Cloth. History of Nursing. The pedic deformities. 1915 tions.Aikens' Ethics for Nurses This book emphasizes the importance of ethical training.00 net. work is very practical. 10 . AIKENS. particularly well adapted for The illustrations and practical problems classroom work. Published April. used in the book are drawn from life.. Orthopedic Surgery for Nurses. prognosis and treatment of the more common and important orthoMany illustrations are included.00 net. Dr.25 net. Cloth. Goodnow's History of Nursing Miss Goodnow's work gives the main facts of nursing history from the beginning to the present time. Albany Medical College. Published July.
nervous ailments. Published October. Every question of interest to the expectant mother is treated. New York. Harvard University. to . adenoids and tonsils. $1. The By KENELM WINSLOW. New York Post-Graduate Medical School Published October. M. Cloth. practical instruction.. tea. giving to avoid the various diseases described. exercise.D. glossary of medical terms. catching cold. skin. 1916 Handler's This is The Expectant Mother JUS TOUT an 'anatomy. formerly Superintendent of Nurses at the Woman's Hospital of the State of Cloth. $1.N. nervous disorders and tuberculosis. Published September. etc. coffee. Every phase of the subject is covered by ample. 12mo of 295 pages. Cloth..50 net. Cloth. You get a thorough digest of every essential detailed lists of instruments . nutrition. alcohol.. Professor of Diseases of Women. chapters on the prevenspecial interest. 1916 illustrated. WILLIAM BRADY. means chapters on diet. Brady's Personal Health This is different from other health books. By S. M. A Primer for Nurses.. It is a record of twenty-five years' active practice. By Personal Health. D. perative Therapeutics. besides.25 net. are of There are. Elmira. WYLLIS BANDLER. The Expectant Mother. Published November. mouth and teeth. It is written by a physician with some fifteen years' experience in writing for the care of It covers the entire range of health questions laity. and in concise form. etc. colds.50 net. Winslow's Prevention of Disease you briefly the JUST ISSUED Here you get a practical guide. $1. $1.75 net. By AMY ARMOUR SMITH. constipation. N. 1916 . R. hair and nails. prevention of cancer. tion of malaria. formerly Assistant Professor of Com- 12mo of 348 pages. 12mo of 400 pages. eye and ear.Y.. show you how The Operating-Room. experience systematized. obesity. physiology and hygiene covering those points and functions concerned in child-bearing and designed for the use of the nurse and the mother. ventilation.Smith's Operating-Room The is JUST ISSUED to assist the surgeon according object You get the result of active to the newest operative technic. illustrated. A Doctor Book for Discriminating People.D. 1916 ami Hospital. M.
12mo of 300 pages.25 net. F. D. PAINTER. $1. $1. M. June 1907 . 1913 Bohm & Painter's Massage June. $1. vised by W. New York. DENAN12mo of 400 CREDE.50 net. Published March. 97 illustrations.. LAPTAD. L/.D. Cloth. 1911 Morris' Materia Medica scription Writing.D.25 net. pages. University of Kansas. PEARI. Octavo of 354 pages. illustrated.. Berlin.1913 Massage. D. By MAX BOHM. and ReBy HENRY MORRIS. Boyd's State Registration for Nurses State Registration for Nurses.. M... University of Michigan. By ALBERT S. 180 illustrations. By CHARLES B. Columbia University. A.25 net. Cloth. Octavo of 91 pages.. $1. Cloth. M. M. 1915 Cloth. illustrated. Cloth. M.75 net. of Injured Immediate Care of the Injured. $1. Therapeutics. $2. Octavo of 350 pages. Graduate Colorado Training School for Nurses. A Text-Book on By EDWARD C.D. $2. New York Polyclinic. D. D.D. and 12mo of 351 pages. North Carolina Medical College. M. REGISTER. Cloth.Hoxie & Laptad's Medicine for Nurses Medicine for Nurses and Housemothers. BASTEDO. MORROW. 1912 deNancrede's Anatomy EIGHTH EDITION Essentials of Anatomy. By LOUIE CROFT BOYD. Edited by CHAS. illustrated. M. M. R. 1905 Register's Fever Nursing Practical Fever Nursing. Morrow's Immediate Care with 242 illustrations. By GKORGE HOWARD HOXIE. SEVENTH EDITION Pre- Essentials of Materia Medica.. G. N. Tufts College... Germany. Cloth. Second Edition February. Sept.50 ne~ Second Edition April. Second Edition March.50 net.
University of Toronto Library DO NOT REMOVE THE CARD FROM THIS POCKET Acme Library Card Pocket LOWE-MARTIN CO. LIMITED .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.