Diluent, 16 oz. (Cereal water or plain water.)
Sugar, ½ oz.
Flour ball, if any, ½ oz.
Boil if ordered.
The infant should not take more than two ounces of milk to a pound of weight in each twenty-four hours.
Proprietaries.—Baby foods are not to be recommended nor condemned. They are placed on the market as substitutes for mother’s milk with definite instructions as to preparation. They are also very expensive. They are not to be condemned, because many of them are invaluable when used in connection with cow’s milk. Sometimes a child will not tolerate anything but malted or condensed milk, or Nestle’s food, for example. The malt sugars, such as Horlick’s and Mellin’s, are easily assimilated, fattening, and laxative.
All foods in the modification of milk should be of the best. The standard sugars are Merck’s milk sugar, Mead’s Dextri Maltose, Nährzucker, cane sugar, and Mellin’s and Horlick’s foods. Robinson’s barley flour or Johnson’s are the best known. Imperial granum is a partially dextrinized flour and corresponds to the home-made “flour ball.”
FOOD PREPARATION
Buttermilk Made from a Culture.—Bring two quarts of milk to a boil, cool to the temperature required for inoculation (80° to 100° F., depending on the culture employed). Introduce the culture, and allow it to stand at the temperature of the room until a solid clabber forms. Place on ice, whip with an egg beater or break up with a churn before using. If a fat-free buttermilk is desired, use skimmed instead of whole milk.
There are many kinds of buttermilk cultures on the market, but Hansen’s is considered one of the best, because it is not too acid, besides which, it has a good flavor, and the culture can be utilized over and over for a week or ten days.