Part 23

Measure milk in double boiler and raise to temperature of 98° or 100° F. Dissolve tablet in cold water, ℥ss to one tablet. Stir rennet through milk and let stand at same temperature for thirty or forty minutes. Cut into cubes and raise to temperature of 155° or 160° F. to stop the action of the rennet. Strain through gauze and put on ice. Do not use pressure in straining.

MILK ALBUMEN.

Milk, 1 quart; Chymogen, 1 dram; Buttermilk, 1 pint.

I. Boil milk for five minutes. II. Cool to temperature of 100° to 105° F. III. Add chymogen (dissolved in ℥j of cold water) and let stand for one hour at temperature of 100° to 105° F. IV. Let drain through cheese-cloth for one and a half hours, and then throw out the whey. V. Press the curd through the colander twice, adding the buttermilk as the curd is pressed through. VI. Make up the quart by adding sterile water.

When the food is to be given to the baby, heat only enough to take off the chill, as more vigorous heating will cause the curd to clump at the bottom of the bottle in large curds.

If there is any clumping, shake the bottle well before giving to the baby.

Never put the baby directly from a milk diet to a milk-albumen diet, but give one intervening feeding of barley water before giving milk-albumen diet.

CHYMOGEN USED INSTEAD OF RENNET.

Boil milk two minutes. Cool to temperature 100° F. Add 60 grains of chymogen to the quart. Let stand until clabber forms. Then drain curds.

ALBUMEN-WATER.

White of one egg; Water, ℥viij; Pinch of salt.

Add white of egg to cold boiled water and pinch of salt. Shake thoroughly or break with fork and strain through one thickness of gauze to remove froth.

LACTOSE SOLUTION.

To each ounce of milk-sugar add 1½ ounces of water (boiled). Heat until all the sugar is dissolved. Filter, put in a sterile bottle, plug with sterile absorbent cotton, and put on ice.

Use ℥iss for every ounce of sugar ordered. Subtract this amount from the total amount of water ordered.

PARTIALLY PEPTONIZED MILK.

Milk, Oj; Water, ℥ij; Peptonizing powder, 1 tube.

Put milk and water into a bottle and add the peptonizing powder. Shake well and place bottle in warm water from 105° to 115° F., and leave about ten minutes at that temperature. Shake from time to time.

COMPLETELY PEPTONIZED MILK.

The process is exactly the same as the partially peptonized milk, except that it is continued for two hours, which is required for the conversion of all the proteins into peptones. For older children the bitter taste may be covered by lemon-juice and cane-sugar, one even teaspoonful of cane-sugar and two teaspoonfuls of lemon-juice being added to ℥iv of milk.

BUTTERMILK.

To 1 quart of fat-free milk add 8 ounces of sterile water. Crush tablet of lactic acid bacilli into the mixture; allow to stand for twenty-four hours at room temperature, then place on ice.

DIRECTIONS FOR MAKING BUTTERMILK FROM LACTONE TABLETS.

Fresh skimmed milk, 1 quart; Hot water, 1½ to 2 cupsful; Salt, ½ teaspoonful; Lactone tablet, 1.

Add hot water to milk; then salt; then the lactone tablet, well crushed. Stir well, cover with clean towel, and leave at ordinary room temperature. When the milk becomes thick and fermented set in ice-box for use. Before using heat the buttermilk until perfectly smooth.

BARLEY JELLY.

Three tablespoonfuls of barley to 1 pint of water. Cook two hours.

OAT-JELLY.