As cow's milk is more difficult to digest than mother's milk, it is sometimes necessary to substitute barley water in place of the lime water and milk, using the same amount of cream as given in recipe.
Malted Food.
- 2 oz. wheat flour or barley meal.
- 1-3/4 qts. water.
- 1 tsp. extract of malt.
Mix the flour to a paste with a little water, gradually add a quart of the water; put it in a double boiler and boil 10 minutes. Dissolve the malt extract in 4 tbsps. of the water (cold). Lift out the inner vessel and add the malt and remainder of the cold water. Let it stand 15 minutes, replace, and boil again for 15 minutes. Strain through a wire gauze strainer. (Half this quantity may be made.)
This preparation is used when both barley water and lime-water disagree. It must always be given with milk. It prevents the large tough curds forming, which is such an objectionable feature in using cow's milk.
Peptonized Milk.
In cases of especially weak digestion it may be necessary to peptonize the milk, which may be done as follows: Add 5 grains of extract of pancreas and 15 grains of baking soda to 1 pint of milk. (Tablets of pancreatin and soda may be used.)
After adding the peptonizing material put the milk in a double boiler or in a vessel which may be set in a larger one, holding water, as hot as the hand can bear being dipped into quickly, or about 115° Fah. Leave the milk in the hot water about 20 minutes, then place on the ice. If heated too long the milk will taste bitter.
The preparation given in recipe No. 1, or with the barley water added, may be peptonized.
Sterilized or Pasteurized Milk.