CHAPTER X.

FLUIDS AND GELATINE.

Fluids for Infants and Invalids.

MILK.

In preparing modified milk or other fluid foods for infants, where top milk is used, it is very important that the milk contain the same amount of cream for each feeding, or else digestive disturbance and irregularity of bowel movements will occur.

If milk, fresh from the cow and run through the cooler, is put into bottles or jars and kept at the same temperature, the same percentage of top-milk will be obtained daily. Five hours is generally sufficient to obtain the desired quality. The best means of removing it is by a spoon or siphon.

If raw milk is used without being sterilized, the desired amount for each meal should be put into sterile bottles directly after delivery and lightly covered by cheese-cloth or cotton and kept on ice or other cool place. In this way each bottle will contain the same amount of cream.

PREPARATION OF MODIFIED MILK (RAW).

Put the desired amount of top-milk into as many bottles as are required for feeding during twelve hours. Prepare a solution of water and milk-sugar by dissolving the sugar with the desired amount of boiling water. Let cool and keep on ice for twenty-four hours. At each feeding, add the prescribed amount of water to the milk, shake and heat in a water bath. Add a tablespoonful of lime water or barley water. If the milk cannot be obtained fresh twice per day, it is safer to scald the milk which is used during the night.

Milk is a food, not a drink; it should never be taken in addition to, or at the end of a heavy meal. Many people object to boiled milk on account of a theory that it tends to constipate. Do not dwell on theories; find out for yourself. Potatoes, toast and many other cooked foods are constipating also. Why not object to those?

All milk, even if handled carefully, contains a large number of germs. When one is not certain that the cows from which the milk is obtained are healthy, the milk should be sterilized. During the summer it is safer to scald or sterilize all milk for infants.

SCALDED MILK (MODIFIED).

Dissolve the desired amount of milk sugar in boiling water in a clean saucepan, add the milk, stir over a quick fire until it foams, which means that the milk is heated to about 200°F. The most harmful germs are generally destroyed by this process. Pour the milk into a clean pitcher and set the latter in a pan of cold water. Stir the milk until cold and change the water several times. The stirring makes the milk homogeneous and easier to digest. If any scum has formed on top, through careless preparation, the milk should be strained through a cheese-cloth before putting it into bottles. Put a cotton stopper in the bottles and set on ice. Milk prepared in this manner is generally suitable for the average healthy infant.

BOILED MILK AND CREAM FOR TABLE USE.

Put the desired amount of milk or cream, or mixed milk and cream, into a clean saucepan, stir over a hot fire until it reaches the boiling point or to about 200°F. Then pour into a pitcher and set in a pan of cold water; stir until the milk is cold. Set on ice or in a cold place for 24 hours. Milk prepared in this way is the only wholesome kind to use in addition to boiled cereals and fruit puddings. It is also often preferable to raw cream and milk, in combination with raw fruits. If the milk is to be used on cereals for the morning meal, it can be reheated or used directly after boiling. If hot milk is added to cereals, the sugar will not be missed.

STERILIZED MILK (MODIFIED).

Dissolve the milk sugar as directed for scalding milk. Add the desired amount of milk, top-milk or cream, and prepare as directed in the chapter under “Sterilized Milk.”

PASTEURIZED MILK.

Put the desired amount of milk or milk and cream mixture into sterile bottles, put on a stopper and set in a water bath; heat the water to 155° or 170° F., and keep it at that temperature for 30 minutes. Then remove the bottles at once, cool them in a pan of cold water and set on ice.

BOILED MILK.

Put the desired amount of milk, or modified milk into a clean saucepan, stir over a hot fire and boil from two to five minutes. Then cool by setting the pitcher into a pan of cold water; stir until cold and set on ice. This is excellent for infants as well as for the sick who suffer with diarrhoea. The milk may be modified with arrowroot, barley water or rice flour gruel, which has been boiled with salt and water and a stick of cinnamon. Milk-sugar should be boiled with the gruels, two level tablespoonfuls to a pint of boiling water.

KUMISS.

Dissolve one-fourth of a cake of compressed yeast in a little warm water. Take a quart of fresh blood-warm milk, add to it a tablespoonful of sugar and the yeast. Put the mixture into beer bottles with patent stoppers, filling them to the neck. Place them for about twelve hours in a room suitable for raising bread, at a temperature of about 70°, then put the bottles on ice, up side down, until wanted.

RICE WATER.

Wash one-half a cup of Carolina rice several times with water, then soak or put on to boil at once with three pints of water. Boil slowly for about an hour, strain, and sweeten, or flavor as desired. Serve plain or with one-fifth part of sterilized cream.

BARLEY WATER.

Prepare in the same manner as rice water.

If milk or cream is delivered in bottles, remove the cover immediately after delivery. If the air where it stands is dusty, protect the milk with cotton or cheese-cloth. Treat boiled milk in the same manner.

EAGLE BRAND CONDENSED MILK.

It can be prepared in many different ways, and mixed with barley water, and cream, or used for sweetening in the preparation of gruels.

WHIPPED SOUR MILK.

Beat one quart of thick, sour milk with an egg beater for ten minutes. Serve with zwieback. Three-fifths tablespoonful of powdered sugar and a little cinnamon may be added, if it is agreeable.

Whipped sour cream may be prepared the same as sour milk.

WHIPPED SWEET CREAM.

Whip one quart of sweet, thick cream with two-fifths of a tablespoonful of powdered sugar, add a little vanilla, if desired. Serve with fruit gelatines or ground white figs, stewed prunes, baked apples or raw fruits, such as peaches, strawberries, raspberries or bananas.

CLABBER.

Put some fresh or skimmed milk into large soup plates or wide bowls and set in a room which has plenty of ventilation. Do not cover tight. If the room is exposed to dust, put long sticks over the dish and cover with cheese-cloth. When the milk is thick, set a little while in warm water until some of the whey separates. Pour off about half of the liquid, so the milk has the consistency of mush. Then pour over it some fresh rich milk or cream, and serve. People who have no tendency to flatulent dyspepsia may sprinkle a tablespoonful of sugar and one of dried grated pumpernickel over it in addition to the cream. Strawberries, raspberries, dried sweet fruits, nuts and zwieback are also a good addition. This will form a perfect meal on a hot summer day.

TOAST WATER.

Toast a slice of stale wheat or black bread until thoroughly brown. Break into small pieces and pour on it two or three cups of boiling water. Cover tightly, and set aside for twenty minutes or longer. Strain, and flavor to suit the taste. Serve hot or cold.

TOAST AND APPLE WATER.

Prepare like toast water, and add the peelings of one or two apples before pouring on the boiling water.

LEMONADE.

Boil a quart of water for several minutes with three to five tablespoonfuls of sugar, and the rind of one lemon. Remove from the fire, add the juice of two or three lemons or oranges, strain and cool. Fresh clean cold water may be added to suit the taste. This is excellent in fevers, where much fluid food is required. It may be served hot or cold.

BRAN TEA.

Soak over night a cupful of Ralston’s select bran in one quart of soft warm or cold water. The next day strain it and serve raw, or put it on to boil, simmer for one-half hour, then strain. Serve hot or cold. The bran may be mixed with oats or ryenuts when put to soak, and may be used raw or boiled. Hot bran tea with cream is excellent as a substitute for tea. It can be prepared without soaking.

MALTED MILK. No. 1.

Put two teaspoonfuls of malted milk into a cup, pour on some boiling water and add a pinch of salt and one-fourth of a cup of cream.

MALTED MILK. No. 2.

Prepare as the foregoing, omitting the cream. Serve plain, or add a few drops of lemon juice.

UNFERMENTED BEER.

Soak a cup of bran and a slice of thoroughly toasted black bread for several hours in a quart of water. Add a stick of cinnamon, bring to a boil and let simmer slowly for 20 minutes or longer. Strain and serve hot or cold.

CAMOMILE TEA.

Put a tablespoonful of tea into a teapot and pour on it one-half pint of boiling water. Allow it to stand on a hot platter or over steam for five minutes. Then strain and serve.

FENNEL TEA.

Prepare the same as camomile tea.

BUCKTHORN TEA.

Put two tablespoonfuls of buckthorn bark into a teapot, pour on it a cup of boiling water, and allow to steep from 10 to 15 minutes. Strain and serve warm (not hot).

WHEY. No. 1.

Soak one of Hansen’s rennet tablets in a little cold water. Heat one quart of skim milk or fresh milk until it is lukewarm. Crush the tablet and mix with the milk, and stand on a warm place for five minutes or until it is thick. Then heat over the fire until the whey separates. Strain and throw away the curd.

WHEY. No. 2.

Heat some fresh milk until it is blood-warm. Add Fairchild’s essence of pepsin, according to directions.

BRAN GELATINE.

Prepare the same as Bran Tea, use less water. Black or white toast may be added to the bran. Flavor with salt or sugar or add a teaspoonful of condensed milk after straining. Let cool and serve plain or with cream.

IRISH MOSS.

Wash and let it soak for several hours, or over night. Boil for 10 minutes, strain through cheese-cloth, and add one-half or two-thirds of a cup of hot milk. Flavor as desired.

RAW GREEN PEA JUICE.

Wash some fresh green peas in the pods and grind through a meat grinder, allowing the liquid to drain into a bowl.

LEMON WHEY.

Heat a pint of fresh milk to about 200° F., remove from the fire and squeeze into it the juice of one-half a lemon. Let stand for a few minutes, beat with a fork, and strain through a cheese-cloth. Serve hot or cold.

ALBUMEN WATER.

Add to the white of one fresh egg eight ounces of water and a little lemon juice or brandy, and shake thoroughly. Keep on ice.

FLAXSEED TEA.

Add a quart of water to two tablespoonfuls of whole flax seed. Boil one or two hours with one or two tablespoonfuls of sugar. Strain and add lemon juice or cream, to suit the taste.

APPLE BARLEY WATER.

Soak a cup of barley over night. Put to boil with two quarts of water, add a little salt and the skins of two or three apples, and a little sugar. Boil slowly for an hour or until it becomes red in color. Strain, and add lemon juice, if desired. Serve hot or cold.

WATER EGGNOG. No. 1

Beat the whole of an egg with one-half a cup or less of water. Flavor with lemon juice.

WATER EGGNOG. No. 2.

Beat the yolk of an egg with one-half or a whole cup of water. Flavor with lemon juice.

LEMONADE WITH EGG.

Take some lemonade prepared from oranges and lemons and add to it the yolk or the whole of an egg. The acid taste must dominate the sweet taste.

MILK EGGNOG.

Beat up the whole or the yolk of an egg with a little water and one or two tablespoonfuls of sugar. To this add eight to ten ounces of rich raw or sterilized milk, or one-half cream and one-half water. Flavor with nutmeg or bitter almond.

FRUIT LEMONADE.

Boil some water with a little sugar and the rind of a lemon, orange or apple. Add to it some preserved strawberry, cherry, pineapple, currant or raspberry juice, and seltzer water, or add a mixture of several different fruit juices. This is excellent for fever patients, but not for people suffering with lung or heart diseases.

ALMOND MILK.

Blanch one cup of almond meats, chop or grind them coarsely, and pour over them a quart of hot water. Let stand several hours or over night, press through a cheese-cloth, and keep on ice. A few bitter almonds may be added.

RYE LEMONADE.

Wash a half cup of dried currants or raisins, put on to boil with a pint of water, a tablespoonful of ryenuts or black toast, a piece of cinnamon, some lemon rind and one or two tablespoonfuls of sugar. Simmer slowly for fifteen minutes, then strain. Keep in a cool place. Serve hot or cold.

STRAWBERRY MILK.

Wash two cups of fresh strawberries. Put into a milk-pitcher and add two quarts of fresh raw or cold boiled milk, a little vanilla and a small piece of ice. Strain, serve with zwieback or shredded wheat. Sugar may be added, if desired. This is more wholesome than ice cream.

COCOA SHELLS.

Boil cocoa shells for twenty minutes, then strain. Use as a substitute for tea or coffee.

TEA.

Rinse the teapot with boiling water. Take a teaspoonful of black Japan tea, add a pint of boiling water, and let stand over steam for one or two minutes. Strain, and serve hot or cold with lemon juice or cream.

COFFEE.

Grind very coarsely two tablespoonfuls of fresh coffee beans. Pour two cups of boiling water on them, let stand five minutes (do not boil), then strain. Serve black or with cream. Tea and coffee should be used for medicinal purposes only.

MALT OR CEREAL COFFEE.

Take one-half cup of instantaneous Postum or Kneipp’s malt coffee, pour three or four cups of boiling water on it. Let stand from five to 15 minutes, then strain. Serve hot or cold, with or without cream. People who wish to leave off coffee may add a teaspoonful of coffee beans to the cereal coffee a few minutes before straining. In this way they will gradually lose the desire for coffee. Bran tea or legume tea may be substituted for black tea or coffee.

COCOA. No. 1.

Dissolve one teaspoonful of cocoa and one of sugar in a little boiling water or milk and add a cup of rich milk. Let all boil a few minutes. Hot or whipped cream may be added before serving.

COCOA. No. 2.

Dissolve one-half a teaspoonful of cocoa and one teaspoonful of milk sugar in a little boiling water, add one cup of hot rich milk or one-half cup of cream and water, and boil a few minutes. Add more cream, if desired.

BEAN TEA OR BROTH.

Use white, brown or black beans; soak one-half cup of beans in soft water over night. The next day put on to boil in a quart of water, cook slowly for one hour or longer, and keep covered well. Then strain and serve plain, or add some hot cream to it. Small white and lima beans are excellent in the summer.

PEA AND LENTIL TEA.

Prepare the same as bean tea. Dry green peas are richer in minerals than yellow peas. Yellow peas contain more starch.

LEGUME GELATINE.

Prepare like legume broth. Take about one cupful of beans or peas to three pints of water, soak over night, and simmer from one to two hours. Strain, do not press the pulp through. Green imported split peas or lima beans are more suitable for gelatine than other legumes. Add salt or other flavoring to suit the taste.