RECIPES FOR THE BABY

"No particular diet can be recommended for the infant that is so unfortunate as to be deprived of its natural nourishment. What agrees with one is quite unsuccessful with another. Differ- ent kinds of diet can only be tested. Children's little illnesses are often the result of food which, in their case, is unassimilating and indigestible, and it is often better to attempt a change of food than to resort to medicines."

— Mrs. Henderson.

Some babies have strong digestive organs and thrive on cow's milk straight and undiluted. Some require it to be diluted with ^ water, and some require lime water in addition. Some babies thrive well on goat's milk when they can take no other. It is al- ways safer to consult the physician, but many of them are able only to experiment and succeed in finding the right food only after re- peated failures. Whey seems to be the almost absolutely unfailing diet, mixed with cream or top milk when everything else fails. The amount of cream or milk to use with whey should always be j^rescribed by the physician.

Baby Food.

Junket tablets are especially valuable in preparing food for infants as a means of modifying milk. They are handy in prepar- ing whey and are an aid to digestion in any preparation of milk or cream.

332 THE MENDELSSOHN CLUB COOK BOOK.

Mrs. Rorer's Recipe for Preparing Infant Food.

Where cow's milk, even when dihited, or partly modified, as in the home fashion, disagrees with the infant, this mixture may be used with good results: Heat 2 quarts of milk to 100 degrees F. Add 2 of Chr. Hansen's junket tablets dissolved in a tablespoonful of cold water. When the milk is congealed and perfectly solid draw through it backwards and forwards an ordinary four-tined silver fork; this will separate the curd. Strain through 2 thick- nesses of cheese cloth, saving the whey as this is the part you are to use; add a pint of water, a half ounce of sugar of milk, 3 ounces of cream and 4 ounces of the white of egg. The whites may be dropped into a quart fruit jar, a pint of the whey added, the top screwed on and the jar thoroughly shaken until the whites are well mixed with the whey; then add them to the remaining quantity, and stand at once in a very cold place. This will be given in quan- tities of from 2 to 3 ounces in an ordinary nursing bottle. This albuminized whey forms one of the most easily digested and valued of all foods for convalescing patients. With the cream and sugar of milk omitted, it may be used successfully in tyjihoid and kindred fevers.

To prepare whey temper fresh milk until luke warm, 85 de- grees to 100 degrees F; to each quart add 1 junket tablet dis- solved in cold water and stir it in quickly. Leave the milk at rest in a warm place 15 minutes" or until firmly thickened. When per- fectly firm, put into cheese cloth and drain off the whey. As the butter fat is retained in the curd, and does not go into the whey, skimmed milk will answer the purpose as well as new milk. But whether new or skimmed, the milk must be perfectly fresh, as otherwise the whey is apt to be sour. Cool immediately when the whey has drained from the curd. Use quickly or keep in the re- frigerator. Whey may be considered mildly nutritive and very wholesome; if fresh it is readily assimilated by the stomach, requir- ing no labor to fit it for absorption, and contains in a degree every element of nutrition. Whey is strongly recommended as a most satisfactory food in case of cholera infantum and is far more suit- able than any other food preparation as a temporary substitute for milk. For adult invahds whey is a most pleasing and nutritious drink.

COOKERY FOR INVALIDS. 333

Cream and Whey Mixture. One ounce of cream; 7 ounces of whey; 2 tablespoons milk sugar. The amount of cream will have to be varied with the age and needs of the child, and should be recommended b}- the physi- cian.

— Ceozier Griffith.

Barley Water. Boil \}/2 tablespoons of whole barley in water for 5 minutes, drain off the water and throw it away, then add to the barley 1 quart of water and cook or simmer it slowly down to 1 pint. Re- move from stove and strain. It is a substitute for milk in sickness.

Albumen Water.

Dissolve slowly the raw white of 1 egg in a glass of cold w^ater. Strain it only if necessary to prevent clogging the rubber nipple. Sweeten, if desired, and warm it only slightly before giving. This is good as a temporary nourishment when milk cannot be taken.

— Crozier Griffith.

Beef Juice.

Take 1 pound of round or tenderloin steak (free from fat), season with salt and sear over in a hot skillet or broil slightly. Then cut it into small pieces and squeeze out the juice with a fruit press or lemon squeezer. It may be given cold or warmed slightly. It may be sweetened a little.

Sterilized Milk.

Fill small necked 3^ pint bottles to within 13^ inches of the top with milk. Cork with absorbent cotton. Stand in a steamer of cold w^ater, having the water to surround bottles to ^ their height. Heat the water gradually until nearly to boiling point and keep at this temperature for 10 minutes. When used for infants, allow from a teaspoon to a tablespoon for each bottle of milk.

— Boston Cooking School Cook Book.

How to Prepare Plain Junket.

Drop 1 junket tablet and a tablespoon of cold water into a cup and crush with a spoon to dissolve thoroughly. Heat 1 quart of pure milk until hike-warm, about 98 degrees F. — no more; add

334 THE MENDELSSOHN CLUB COOK BOOK.

sugar iincl flavor to taste and, if desired, a trifle of 1 of the junket colors. Add the dissolved junket tablet to the hike-warm milk and stir it in quickly. Pour into junket glasses or saucers, or into a large dish. Let stand undisturbed in a warm room until firm. Re- move carefully, without shaking, to a cold place or the refrigerator and let stand until time to serve. Serve with or without cream.

Junket for Children.

Prepare as for plain junket; pour into a large pudding dish in- stead of individual junket glasses; dish carefully in serving so as not to break the jelly too much. If preferred, it can be made with- out sweetening or flavor and served with sugar and grated nutmeg or cinnamon sprinkled over it. Children will often eat a quantity of this delicious dish, and may be allowed it, as it is very nutritious as well as inexpensive. Milk being the one perfect food for infants, it becomes, when made into junket, the ideal health food for grow- ing children. No other food contains so much true nourishment

in proper proportion, or is so easily digested.

— Miss Crane.

Junket Tablets

JUNKET is now universally appreciated as a Dainty, Delicious Dessert, a Perfect Food for children and invalids; an Ideal Health Food for young and old, rich and poor, sick and well. ^ ^ ^ ^

CHR. HANSEN LABORATORY

LITTLE FALLS, N. Y.

See Recipes for Junket Tablets in Chapters XVI and XXV in this Book.

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The Spengler Cooker

or Heat Distributor is an appliance which phicetl over one burner of a Gas — Gasoline — Alcohol or Blue Flame Oil Stove positively cooks, not merely keeps warm, three articles in three separate good sized, regular Utensils with but One Gas Flame. One flame instead of three means gross saving 66 2-3 per cent, gas consumed.

A liberal allowance for slight excess time to start things boil- ing, over direct flame method, privileges us to state, without fear of honest contradiction, that each and every housewife who uses the SPENGLER COOKER will positively reduce her bill for cook- ing by Gas over 50 per cent. Does it appeal to you?

besides cutting your "Cooking by gas" bills in half The Spengler Cooker posi- tively avoids the chance of scorching cereals, soups and milk.

You can well afford to "buy" for this reason alone. No contact with the direct flame solves this problem.

For the very same reason your Enameled and other cooking ware will last until worn out. The "old wav" on direct flame, "Burns it up in no time."

THE SPENGLER COOKER

through the patented "triangular deflector" and ample provision for circulation beyond the possibility of argument "distributes."

Bottom View.

Top View.

The Top is Perforated and lugs are raised around the openings to support the different cooking utensils.

nrO TT^'R simply see that apex of Triangular Deflector is in l.\J UOJL center of Gas flame. That's all, unless you wish to use but two of the three openings, in which case use Damper pro- vided for the purpose.

You can Cook, Toast, Heat your Sad Irons, Broil and Save at Least Half "Your Cost for Cooking by Gas with a Spengler Cooker, retailing at $1.50. MADE AND SOLD BY '

SPENGLER BROS. CO. ■ Rockford, 111.

H. T. SIDWAY & COMPANY, 37 East 28th St., NEW YORK.

HOUSEHOLD HINTS. 337