Seven per cent milk can be approximately obtained as fol- lows: Allow milk of average composition (4% fat) to stand in a quart bottle for at least four hours. (This time is re- quired so that the cream may E> to the top.) ' Then remove the upper sixteen ounces (use a cream dipper of 1 ounce capac- ity, see Fig. 89). Then stir the milk and measure the desired number of ounces. From milk containing less than the average per cent of fat, remove the upper eleven ounces to obtain approximately seven per cent milk. From Jersey milk or milk containing more than the average per cent, re- move the upper twenty-two ounces. Seven per cent milk can also be obtained approximately by adding one part of sixteen per cent cream to three parts of average milk. Fig. 89. — Utensils t( uring the ingredients of modified milk. DIET FOR CHILDREN AND INFANTS 391 Ten per cent milk can be approximately obtained by re- moving the upper eleven ounces from a quart of milk of average composition. Ten per cent milk contains about three times as much fat as protein. Seven per cent milk contains about twice as much fat as protein. Whole milk contains about equal quantities of fat and protein. When modifying milk accord- ing to certain formulas, note the proportion of fat to protein in the formula and then choose milk — top or whole — that contains the desired proportion of fat and protein. For example : For a given formula requiring milk containing 2.5 per cent fat and 0.83 per cent protein, use ten per cent milk. For a formula requiring 2.5 per cent fat and 1.25 per cent protein, use seven per cent milk. Formulas are written for twenty ounces of food. Usually enough food for a day's feeding is prepared at one time. To increase the sugar content it is necessary to add milk sugar (this can be obtained at a drug store). Use 1 ounce of milk sugar to 20 ounces of food ; 1^ dipperfuls (see Fig. 89) of milk sugar weigh 1 ounce. Measure the water (boiled) for diluting the milk and dissolve the milk sugar in it. If, after dissolving the sugar, there is a sediment in the bottom of the utensil, the solution may be filtered through absorbent cotton (line the inside of a funnel with a layer of cotton). To neutralize the acidity of cow's milk, add lime water, — 1 ounce for 20 ounces of food. Mix the ingredients together in a pitcher and pour into sterilized bottles, stopper with baked cotton, and if the milk used is certified, place in a clean refrigerator until used for feeding. If the milk is not certified, it may be pasteurized. (c) Pasteurizing Milk. — Place the bottles of milk on a rack in a kettle. (A shallow cake tin with holes cut in it to fit the bottles and supported on a rack makes a good de- vice.) Insert a clean thermometer through the stopper of 392 THE PLANNING AND SERVING OP MEALS one of the bottles. Pour water in the kettle so that the water is as high outside of the bottles as the milk is inside. Heat the water until the thermometer registers 155° F. Place the kettle on the back of the range or arrange the heat so that this temperature can be maintained for 30 min- utes. Remove the thermometer from the bottle and stopper it. At once cool the milk by allowing a stream of cold water to displace the hot water. Do not allow the cold water to run directly on the hot bottles. When the milk is cooled, place the bottles at once in a clean refriger- ator. If milk is to be pasteurized for infant feeding, the process of heating should take place in the home. One cannot al- ways be sure that clean milk is used when milk is pas- teurized in large quantities at a milk dealer's.

AI-modernized reading of the original text

Seven per cent milk can be approximately obtained as follows: Allow milk of average composition (4% fat) to stand in a quart bottle for at least four hours. (This time is required so that the cream may E> to the top.) ' Then remove the upper sixteen ounces (use a cream dipper of 1 ounce capacity, see Fig. 89). Then stir the milk and measure the desired number of ounces. From milk containing less than the average per cent of fat, remove the upper eleven ounces to obtain approximately seven per cent milk. From Jersey milk or milk containing more than the average per cent, remove the upper twenty-two ounces. Seven per cent milk can also be obtained approximately by adding one part of sixteen per cent cream to three parts of average milk. [illustration: Fig. 89. — Utensils for meas] uring the ingredients of modified milk. Ten per cent milk can be approximately obtained by removing the upper eleven ounces from a quart of milk of average composition. Ten per cent milk contains about three times as much fat as protein. Seven per cent milk contains about twice as much fat as protein. Whole milk contains about equal quantities of fat and protein. When modifying milk according to certain formulas, note the proportion of fat to protein in the formula and then choose milk — top or whole — that contains the desired proportion of fat and protein. For example : For a given formula requiring milk containing 2.5 per cent fat and 0.83 per cent protein, use ten per cent milk. For a formula requiring 2.5 per cent fat and 1.25 per cent protein, use seven per cent milk. Formulas are written for twenty ounces of food. Usually enough food for a day's feeding is prepared at one time. To increase the sugar content it is necessary to add milk sugar (this can be obtained at a drug store). Use 1 ounce of milk sugar to 20 ounces of food ; 1^ dipperfuls (see Fig. 89) of milk sugar weigh 1 ounce. Measure the water (boiled) for diluting the milk and dissolve the milk sugar in it. If, after dissolving the sugar, there is a sediment in the bottom of the utensil, the solution may be filtered through absorbent cotton (line the inside of a funnel with a layer of cotton). To neutralize the acidity of cow's milk, add lime water, — 1 ounce for 20 ounces of food. Mix the ingredients together in a pitcher and pour into sterilized bottles, stopper with baked cotton, and if the milk used is certified, place in a clean refrigerator until used for feeding. If the milk is not certified, it may be pasteurized. (c) Pasteurizing Milk. — Place the bottles of milk on a rack in a kettle. (A shallow cake tin with holes cut in it to fit the bottles and supported on a rack makes a good device.) Insert a clean thermometer through the stopper of one of the bottles. Pour water in the kettle so that the water is as high outside of the bottles as the milk is inside. Heat the water until the thermometer registers 155° F. Place the kettle on the back of the range or arrange the heat so that this temperature can be maintained for 30 minutes. Remove the thermometer from the bottle and stopper it. At once cool the milk by allowing a stream of cold water to displace the hot water. Do not allow the cold water to run directly on the hot bottles. When the milk is cooled, place the bottles at once in a clean refrigerator. If milk is to be pasteurized for infant feeding, the process of heating should take place in the home. One cannot always be sure that clean milk is used when milk is pasteurized in large quantities at a milk dealer's.

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