Part 22

Imperial Granum. Used in the same way as barley flour is prepared.

Eskay’s Food, which is valueless unless mixed with cows’ milk.

Mellin’s Food and Horlick’s Malted Milk.

The difference between Mellin’s and Horlick’s food is that Horlick’s Milk has as its basis a dried milk preparation containing maltose and dextrins. Use proprietary powders in the same way as oatmeal or flour barley.

Note.—Proprietary foods are only given to tide over a delayed feeding of mother’s milk.

CARBOHYDRATE FORMULÆ.

Horlick’s food, 11 teaspoonfuls Dextrimaltose, 10 “ Mellin’s Food, 11 “ Milk-sugar, 9 “ Barley flour, 15 “ Flour ball, 12 “

Dissolve carbohydrates in sterilized water before adding milk. All mixtures should be cold when adding milk.

FLOUR BALL.

Four cups of wheat flour; place in muslin bag; place in warm water and boil six hours. After taking out of bag, remove outer part; then break up in chunks, place in radiator or slow oven to dry out. Pulverize by grinding. May use it instead of sugar.

BARLEY GRUEL.

One tablespoonful barley flour; 1 quart of water. Boil twenty to thirty minutes, then strain.

RICE GRUEL AND OATMEAL GRUEL.

Prepare the same as barley gruel.

Note.—The flours thus made are very good carbohydrate foods. Gruels from this kind of flour settle on standing. To prevent this, add barley, oat, or wheat gruel flour before cooking. In using starch, boil solution one hour.

SKIMMED MILK

is prepared by removing the gravity cream or by a centrifuge.

HOMOGENIZED MILK

is prepared by mixing olive oil and skimmed milk under great valvular pressure.

WHEY.

1.—Boil 1 quart of milk; add 2 teaspoonfuls of rennet. Keep at temperature of 103° F. for thirty minutes. Strain through sterile cloth. To secure a fine soft curd add ½ teaspoonful of chymogen; allow to drain one hour. Sodium citrate softens casein curd.

WHEY FOR SPECIAL INFANT FEEDING.

Add sodium bicarbonate, gr. x, to ½ pint of whey to render it alkaline, and sugar of milk, ʒj, to raise sugar to 6 per cent.

WHEY: ESSENCE OF PEPSIN FORMULÆ.

2.—1 pint skimmed milk; 2 teaspoonfuls essence of pepsin or rennet.

Let milk in double boiler heat to a temperature of 105° F.; add pepsin; stir for a moment and let stand at same temperature for thirty-five minutes. Cut into cubes and raise temperature to 155° or 160° F. to stop action of the rennet or pepsin. Then strain through several thicknesses of gauze and put on ice. Do not use pressure while straining.

RENNET TABLET FORMULA.

Milk, 1 pint; Rennet or junket tablet No. 1, gr. j.