464. Modified milk. — By diluting cow's milk with
Avater to reduce the proportion of proteids, and adding
cream and milk sugar, a compound similar to the baby's
natural food is produced. There seem to be properties
in the latter that cannot be produced by mixing one lot
of milk with cream from another lot, and sugar prepared
from a third. This modified milk is, nevertheless, the
best food for bottle feeding. It is prepared according
to exact recipes, or formulas, different formulas being
used for babies of different ages. The following table ^
gives the three most commonly used. The first is
intended for a baby from three to seven days old, the
second for one between one and three months old, the
third for one six to nine months old.
Ingredients.
QUANTITIES.
2
3
Milk
1| OZ.
2 oz.
8 oz.
Cream
21 oz.
4 oz.
4 oz.
Water
20 oz.
18 oz.
12 oz.
Milk sugar . . .
1| oz. or 3 tb.
1^ oz. or 3 tb.
1| oz. or 3 tb.
1 These formulas are from The Diseases of Infancy and Childhood^
by L. Emmett Holt, M.D.
SPECIAL DIETS 291
Usually lime-water or baking-soda is added. Each
recipe makes about twenty-five ounces. As all babies,
even of the same age, do not require exactly the same
food, the physician usually directs its preparation.
465. Directions for preparing modified milk. — Dissolve
the milk sugar in the water, which should be boiling
hot. Filter this through cotton, add the milk and
cream, and the lime-water or baking-soda. A measur-
ing-glass on which the ounces are marked is used for
measuring. Mix in a pitcher, and if the milk does not
require heating, divide it into as many bottles as the
baby has meals in a day.
466. Pasteurizing. — Most milk requires heating to
render harmless the germs it contains. To sterilize it
completely, it would have to be boiled for one hour and
a half. But milk treated in this way does not agree
with or nourish children as well as fresh milk. Pasteur-
izing, a process named after the famous French bacteri-
ologist, Pasteur, is preferable. Pasteurizing consists
in keeping the milk for fifteen or twenty minutes at a
temperature of 160° to 170° F. This kills all active bac-
teria, and destroys the spores of tuberculosis (consump-
tion), typhoid fever, diphtheria, cholera, and all fever-
producing germs. Pasteurized milk may keep sweet
and good for several days, but it is best to prepare every
morning the quantity needed for the day.
Home-made pasteurizers. — A convenient pasteurizing
apparatus can be bought, but a large kettle, one dish-
pan covered by another, or even a wash-boiler will do.
292 THEORY AND PRACTICE OF COOKERY
There must be some sort of a frame or rack to hold the
bottles. A home-made pasteurizer is shown in the illus-
tration (Plate XI, facing p. 254). This consists of a
covered pail and a tin plate with holes cut in it to fit
the bottles. The plate is placed bottom up on blocks
in the pail.
467. Right and wrong sorts of bottles. — A feeding-bottle
should have a rounded bottom and a rubber tip fitted to
its neck. Cylindrical bot-
tles holding eight ounces
and having the ounces
marked in the glass are
best. If bottles with flat
bottoms are used, there is
Feeding-bottles, correct shapes ;
bottle-cleaner.
Improper style of feeding-bot-
tle, showing tip collapsed.
Page 130
Presented as published in 1901. 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
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464. Modified milk. — By diluting cow's milk with
Avater to reduce the proportion of proteids, and adding
cream and milk sugar, a compound similar to the baby's
natural food is produced. There seem to be properties
in the latter that cannot be produced by mixing one lot
of milk with cream from another lot, and sugar prepared
from a third. This modified milk is, nevertheless, the
best food for bottle feeding. It is prepared according
to exact recipes, or formulas, different formulas being
used for babies of different ages. The following table ^
gives the three most commonly used. The first is
intended for a baby from three to seven days old, the
second for one between one and three months old, the
third for one six to nine months old.
Ingredients.
QUANTITIES.
2
3
Milk
1| OZ.
2 oz.
8 oz.
Cream
21 oz.
4 oz.
4 oz.
Water
20 oz.
18 oz.
12 oz.
Milk sugar . . .
1| oz. or 3 tb.
1^ oz. or 3 tb.
1| oz. or 3 tb.
1 These formulas are from The Diseases of Infancy and Childhood^
by L. Emmett Holt, M.D.
SPECIAL DIETS 291
Usually lime-water or baking-soda is added. Each
recipe makes about twenty-five ounces. As all babies,
even of the same age, do not require exactly the same
food, the physician usually directs its preparation.
465. Directions for preparing modified milk. — Dissolve
the milk sugar in the water, which should be boiling
hot. Filter this through cotton, add the milk and
cream, and the lime-water or baking-soda. A measur-
ing-glass on which the ounces are marked is used for
measuring. Mix in a pitcher, and if the milk does not
require heating, divide it into as many bottles as the
baby has meals in a day.
466. Pasteurizing. — Most milk requires heating to
render harmless the germs it contains. To sterilize it
completely, it would have to be boiled for one hour and
a half. But milk treated in this way does not agree
with or nourish children as well as fresh milk. Pasteur-
izing, a process named after the famous French bacteri-
ologist, Pasteur, is preferable. Pasteurizing consists
in keeping the milk for fifteen or twenty minutes at a
temperature of 160° to 170° F. This kills all active bac-
teria, and destroys the spores of tuberculosis (consump-
tion), typhoid fever, diphtheria, cholera, and all fever-
producing germs. Pasteurized milk may keep sweet
and good for several days, but it is best to prepare every
morning the quantity needed for the day.
Home-made pasteurizers. — A convenient pasteurizing
apparatus can be bought, but a large kettle, one dish-
pan covered by another, or even a wash-boiler will do.
292 THEORY AND PRACTICE OF COOKERY
There must be some sort of a frame or rack to hold the
bottles. A home-made pasteurizer is shown in the illus-
tration (Plate XI, facing p. 254). This consists of a
covered pail and a tin plate with holes cut in it to fit
the bottles. The plate is placed bottom up on blocks
in the pail.
467. Right and wrong sorts of bottles. — A feeding-bottle
should have a rounded bottom and a rubber tip fitted to
its neck. Cylindrical bot-
tles holding eight ounces
and having the ounces
marked in the glass are
best. If bottles with flat
bottoms are used, there is
Feeding-bottles, correct shapes ;
bottle-cleaner.
Improper style of feeding-bot-
tle, showing tip collapsed.