Melt i oz. of butter in a pan. Add i oz. of flour and about \ pint of the stock they have been stewed in, and well mix. Flavour with lemon and cayenne and salt, and add 2 tablespoonfuls of cream✪ Sweetbreads in White Sauce. If liked, oysters may be added, and in that case the oyster liquor may be added to the stock to make up the required amount of liquid. Lambs’ sweetbreads may be cooked in a similar way. Savoury Jelly — 1 lb. shin of beef, 1 quart water, 1 onion, 1 piece of celery, 1 clove, salt, 2 or 3 pepper- corns, and a bouquet of herbs✪ Savoury Jelly. Cut up the meat and place in the water. Allow to stand for 1 hour. Place in a jar in a pan of boiling water. Cover closely, and stew for 4 or 5 hours. Add the vegetables, and cook for another hour. Strain, season, and add a little port wine or marsala. Allow to grow cold. Remove the fat, and it will be found a thick jelly. Serve after placing on ice. CHAPTER VIII INFANT-FEEDING IN view of the terrible mortality among infants, many education authorities are anxious to place in their syllabus of domestic economy some lessons to elder girls on this very important duty which falls to the lot of most women. Milk — It cannot be too strongly impressed on all women that the woman who does not nurse her child herself, if she is able to do so, is not doing her duty by the child. If, however, she is unable to do this, artificial feeding must be resorted to. Fresh Cow’s Milk is the best food for children in lieu of their natural nourishment. As this forms too hard a clot in the stomach of the child, it is found that the addition of barley water or lime water lessens the toughness of the clot and makes it more digestible, and this is espe- cially true in the case of lime water. For the first month boiled milk may be mixed with twice as much barley water or plain water, or water and lime water mixed. Cream and sugar must also be added. The best way of adding cream is to put, say, i pint of milk into two tumblers, and cover it with muslin, in a cool place, and when the cream has risen add the cream from one tumbler to the other, and warm up the mixed milk and cream together till just boiling. 94 INFANT FEEDING 95 Add a little sugar and the proper amount of lime water and barley water, and give J pint every 2 hours. Feed a baby up to the end of the first month with the above proportions. After one month and up to three months give an equal part of water and milk prepared as above — J pint every 2 hours, and twice during the night. Increase the amount of milk in proportion from six to nine months, and until the child is taking plain, sweetened milk, the cream may still be added, as a deficiency of fat is often the accompaniment of artificial feeding. Feed at first every 3J hours, and then every 4 hours. SUMMARY OF ABOVE Age Amount Time From birth to 1 month 1 to 3 months 3 to 6 months 6 to 9 months J- pint of liquid con- taining 1 milk and § barley water, or lime water and plain water J pint of half milk, half barley water, or water and lime water, with cream and sugar 2 parts milk and 1 part lime water, with cream and sugar Plain milk with cream and sugar Every 2 hours. Twice during night. Every 2 hours. Twice during night. Every 3^ hours. Once during night. Every 4 hours.

AI-modernized reading of the original text

Melt i oz. of butter in a pan. Add i oz. of flour and about \ pint of the stock they have been stewed in, and well mix. Flavour with lemon and cayenne and salt, and add 2 tablespoonfuls of cream. If liked, oysters may be added, and in that case the oyster liquor may be added to the stock to make up the required amount of liquid. Lambs’ sweetbreads may be cooked in a similar way. Savoury Jelly — 1 lb. shin of beef, 1 quart water, 1 onion, 1 piece of celery, 1 clove, salt, 2 or 3 peppercorns, and a bouquet of herbs. Cut up the meat and place in the water. Allow to stand for 1 hour. Place in a jar in a pan of boiling water. Cover closely, and stew for 4 or 5 hours. Add the vegetables, and cook for another hour. Strain, season, and add a little port wine or marsala. Allow to grow cold. Remove the fat, and it will be found a thick jelly. Serve after placing on ice. CHAPTER VIII INFANT-FEEDING IN view of the terrible mortality among infants, many education authorities are anxious to place in their syllabus of domestic economy some lessons to elder girls on this very important duty which falls to the lot of most women. Milk — It cannot be too strongly impressed on all women that the woman who does not nurse her child herself, if she is able to do so, is not doing her duty by the child. If, however, she is unable to do this, artificial feeding must be resorted to. Fresh Cow’s Milk is the best food for children in lieu of their natural nourishment. As this forms too hard a clot in the stomach of the child, it is found that the addition of barley water or lime water lessens the toughness of the clot and makes it more digestible, and this is especially true in the case of lime water. For the first month boiled milk may be mixed with twice as much barley water or plain water, or water and lime water mixed. Cream and sugar must also be added. The best way of adding cream is to put, say, i pint of milk into two tumblers, and cover it with muslin, in a cool place, and when the cream has risen add the cream from one tumbler to the other, and warm up the mixed milk and cream together till just boiling. INFANT FEEDING Add a little sugar and the proper amount of lime water and barley water, and give J pint every 2 hours. Feed a baby up to the end of the first month with the above proportions. After one month and up to three months give an equal part of water and milk prepared as above — J pint every 2 hours, and twice during the night. Increase the amount of milk in proportion from six to nine months, and until the child is taking plain, sweetened milk, the cream may still be added, as a deficiency of fat is often the accompaniment of artificial feeding. Feed at first every 3J hours, and then every 4 hours. SUMMARY OF ABOVE Age Amount Time From birth to 1 month 1 to 3 months 3 to 6 months 6 to 9 months J- pint of liquid containing 1 milk and § barley water, or lime water and plain water J pint of half milk, half barley water, or water and lime water, with cream and sugar 2 parts milk and 1 part lime water, with cream and sugar Plain milk with cream and sugar Every 2 hours. Twice during night. Every 2 hours. Twice during night. Every 3^ hours. Once during night. Every 4 hours.

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Sweetbreads in White SauceSavoury Jelly

Instruction in cookery (Methuen's text-books, Thompson)