(d) Preparation of Milk before Feeding. — At feeding time,
milk should be heated to about 98° F. Place the bottle in
a pan of warm water. Test the milk for proper tempera-
ture. Use the method described in Junket " Custard," p.
116, for testing the temperature of the milk. Shake the
bottle before feeding.
In addition to milk, boiled water should be given to
infants.
Other Foods Given to Infants. — Gruels are often advised
for the latter part of the first year. (For the preparation
of gruels, see p. 334.) A few other foods — egg-white, orange
juice, and beef juice — may often be given during the first year.
If the latter is used (see Broth and Meat, p. 335) it should
be diluted with an equal quantity of water and should not
be given before the infant is ten or eleven months old.
Half an egg-white may commonly be given to a baby of
six months. When a little older the entire egg-white may
be given. Orange juice (strained through muslin) may
usually be given at five or six months of age. Give two
DIET FOR CHILDREN AND INFANTS 393
or three teaspoonf uls a day, one hour before feeding. In-
crease the quantity gradually. About three times the
quantity can be given at the end of the first year.
QUESTIONS
Give at least three reasons why young children should have differ-
ent food from adults.
Why are not ready-to-serve cereals suitable foods for young
children ?
What are the advantages of using whole grains for children's food ?
Why not serve sugar with breakfast cereals for children ?
Why is meat not a desirable food for most young children ?
Why are fresh vegetables and fruits such necessary foods for
children ?
Define certified, pasteurized, sterilized, modified, and top milk.
Give reasons for sterilizing utensils used for measuring and holding
milk.
In preparing modified milk why is top milk generally used ? Why
is milk diluted ? Why are sugar and limewater added ?
What is the price per quart of certified milk ?
APPENDIX
BOOKS FOR REFERENCE
Part I
Bailey : The Source, Chemistry, and Use of Food Products.
Barrows : Principles of Cookery.
Bevier and Van Meter : Selection and Preparation of Food.
Blanchard : Household Chemistry.
Brownlee and Others : Chemistry of Common Things.
Buchanan : Household Bacteriology.
Conn : Bacteria, Yeasts, and Molds in the Home.
Cornell Reading Course for the Farm Home : Bulletins.
Flour and Bread.
The Preservation of Food, Part I, Part II, and Part III.
Department of Household Science , University of Illinois:
Bulletin, Principles of Jelly-making.
Farmer: The Boston Cooking School Cook Book.
Hill: Cooking for Two.
Lincoln and Barrows : Home Science Cook Book.
Lynde : Physics of the Household.
Mitchell, Margaret J. : Fireless Cook Book.
Olsen : Pure Foods.
Sherman : Food Products.
Snell : Elementary Household Chemistry.
U. S. Department of Agriculture : Bulletins.
Van Arsdale : Technique of Cookery.
Vulte : Household Chemistry.
Vult4 and Vanderbilt : Food Industries.
395
396 APPENDIX
Part II
American Medical Association : Save the Babies, Pamphlet
No. 7.
Cornell Reading Course for the Farm Home : Bulletins,
Human Nutrition, Part I and Part II.
The Box Luncheon.
Farmer : Food and Cookery for the Sick and Convalescent.
HiU : The Up-To-Date Waitress.
Holt : The Care and Feeding of Children.
Howell : Textbook of Physiology.
Kansas Agricultural College : Bulletin,
Table Etiquette and Table Service.
Lamed : Hostess of To-Day.
Lusk : Science of Nutrition.
Pattee: Practical Dietetics.
Richards, Ellen H. : The Cost of Food.
Rose, Mary S. : Laboratory Handbook for Dietetics.
Sherman : Chemistry of Food and Nutrition.
Stiles: Nutritional Physiology.
Tigerstedt : Textbook of Physiology.
U. S. Department of Agriculture : Bulletins.
SUGGESTIONS FOR TEACHING
Page 159
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(d) Preparation of Milk before Feeding. — At feeding time, milk should be heated to about 98° F. Place the bottle in a pan of warm water. Test the milk for proper temperature. Use the method described in Junket " Custard," p. 116, for testing the temperature of the milk. Shake the bottle before feeding.
In addition to milk, boiled water should be given to infants.
Other Foods Given to Infants. — Gruels are often advised for the latter part of the first year. (For the preparation of gruels, see p. 334.) A few other foods — egg-white, orange juice, and beef juice — may often be given during the first year. If the latter is used (see Broth and Meat, p. 335) it should be diluted with an equal quantity of water and should not be given before the infant is ten or eleven months old. Half an egg-white may commonly be given to a baby of six months. When a little older the entire egg-white may be given. Orange juice (strained through muslin) may usually be given at five or six months of age. Give two or three teaspoonfuls a day, one hour before feeding. Increase the quantity gradually. About three times the quantity can be given at the end of the first year.
Give at least three reasons why young children should have different food from adults.
Why are not ready-to-serve cereals suitable foods for young children ?
What are the advantages of using whole grains for children's food ?
Why not serve sugar with breakfast cereals for children ?
Why is meat not a desirable food for most young children ?
Why are fresh vegetables and fruits such necessary foods for children ?
Define certified, pasteurized, sterilized, modified, and top milk.
Give reasons for sterilizing utensils used for measuring and holding milk.
In preparing modified milk why is top milk generally used ? Why is milk diluted ? Why are sugar and limewater added ?
What is the price per quart of certified milk ?
BOOKS FOR REFERENCE
Part I
Bailey : The Source, Chemistry, and Use of Food Products.
Barrows : Principles of Cookery.
Bevier and Van Meter : Selection and Preparation of Food.
Blanchard : Household Chemistry.
Brownlee and Others : Chemistry of Common Things.
Buchanan : Household Bacteriology.
Conn : Bacteria, Yeasts, and Molds in the Home.
Cornell Reading Course for the Farm Home : Bulletins.
Flour and Bread.
The Preservation of Food, Part I, Part II, and Part III. Department of Household Science , University of Illinois:
Bulletin, Principles of Jelly-making. Farmer: The Boston Cooking School Cook Book. Hill: Cooking for Two.
Lincoln and Barrows : Home Science Cook Book. Lynde : Physics of the Household. Mitchell, Margaret J. : Fireless Cook Book. Olsen : Pure Foods. Sherman : Food Products. Snell : Elementary Household Chemistry. U. S. Department of Agriculture : Bulletins. Van Arsdale : Technique of Cookery. Vulte : Household Chemistry. Vult4 and Vanderbilt : Food Industries.
Part II
American Medical Association : Save the Babies, Pamphlet
No. 7. Cornell Reading Course for the Farm Home : Bulletins,
Human Nutrition, Part I and Part II.
The Box Luncheon. Farmer : Food and Cookery for the Sick and Convalescent. HiU : The Up-To-Date Waitress. Holt : The Care and Feeding of Children. Howell : Textbook of Physiology. Kansas Agricultural College : Bulletin,
Table Etiquette and Table Service. Lamed : Hostess of To-Day. Lusk : Science of Nutrition. Pattee: Practical Dietetics. Richards, Ellen H. : The Cost of Food. Rose, Mary S. : Laboratory Handbook for Dietetics. Sherman : Chemistry of Food and Nutrition. Stiles: Nutritional Physiology. Tigerstedt : Textbook of Physiology. U. S. Department of Agriculture : Bulletins.
SUGGESTIONS FOR TEACHING