Chocolate Souffle. Two tablespoons flour; 2 tablespoons butter; three-quarters cup of milk; one-third cup of sugar; 2 tablespoons hot water. Melt the butter, add the flour, and stir well. Pour the milk in gradually and cook until well boiled. Add the melted chocolate, to which the sugar and hot water have been added. Beat in the yolks and fold in the whites of the eggs. Bake twenty-five minutes.
Farina Souffle. Cook the farina (4 tablespoons) in a pint of boiling water. Stir this with the egg-yolks, add sugar or salt, and later fold in the egg-whites, flavor, and set away to cool.
FOOTNOTES:
[16] Many of the recipes given for fruit beverages are adapted from Practical Dietetics by Alida Frances Pattee, Publisher, Mt. Vernon, N. Y.
[17] Nutrition and Dietetics, by Dr. W. S. Hall, D. Appleton & Co., New York.
CHAPTER XII
INFANT FEEDING
One of the fundamental problems of to-day, as it was of yesterday and will be of to-morrow, is the correct feeding of infants and children.
Every civilized country faces the same problem, largely because the artificial feeding of infants has become so prevalent.
Unfortunately, many women who must labor outside of the home must resort partially, if not entirely, to artificial feeding of their infants. Usually on account of the inconvenience of breast feeding and the strain on the mother, the infant is given artificial food, often improperly prepared. Although infant mortality is high among the poorer classes, it is marvelous that so many of these infants survive.
It is an encouraging fact, however, that women among the well-to-do and educated classes are appreciating the importance of breast feeding and that the number of these who are not only willing but anxious to nurse their infants is increasing.