Elements of the theory and practice of cookery

danger that they will be allowed to stand with milk in them. Tips should be so made that they will not col- lapse. The hole should be large enough to let the milk drop rapidly, but not run in a stream when the bottle is held upside down. Never use a tube. It cannot be kept clean, and the sour milk that collects in it is poi- son to a baby. (Fig. 17.) SPECIAL DIETS 293 468. Care of bottles and tips. — Before using new bottles, wash them thoroughly with cold water and fill them with a solution of baking-soda (one teaspoon- ful of soda to one pint of water). Let them stand awhile, then rinse them with boiling water, and boil them for fifteen minutes to sterilize them. Let them cool slowly in the water. On taking them out plug them tightly with wads of cotton that have been steril- ized by baking in the oven for an hour. Do not take out the cotton till milk is to be put in. Clean, sterilize, and plug the bottles after every feeding. 469. Directions for pasteurizing milk. — Pour water into the bottom of the can or pail holding the bottles. It must not be deep enough to touch them. The steam surrounding the bottles heats them. Let the water boil for twenty minutes, then take the bottles out, and cool them quickly by setting them into a pail of cold water. 470. Cleanliness of milk and milk utensils. — Milk for a baby should be of the best quality, and as fresh a^ possible. Observe carefully the directions for the care of milk, on p. 94. Scald all pitchers, spoons, measur- ing-glasses, and other utensils before letting them touch the milk. Never remove the cotton from a bottle of pasteurized milk until ready to put the rubber tip on. The cotton serves as a strainer to filter bacteria out of air passing through it ; if removed, bacteria from the air will fall into the milk. 471. How much and how often to give food. — A common error in feeding babies is to give too much at a time. 294 THEORY AND PRACTICE OF COOKERY You will probably be surprised to learn how small a baby's stomach is. A new-born baby's stomach holds only a little more than two tablespoonfuls, that of a six-months-old baby about three-fourths of a cupful. For this reason it can take but little food at a time, and so must be fed often. A graduated bottle makes it easy to regulate the quantity given. Give milk at regular intervals ; it is a great mistake to feed a baby whenever you happen to think of it, or Avhenever it cries. Giving the bottle. — Heat the milk lukewarm by letting the bottle stand in warm water for a few minutes. When giving the bottle, hold it so that the neck is kept full of milk. Otherwise the baby will swallow air. Take the bottle from the child's mouth occasionally to let the child rest. Any milk left in the bottle must he thrown aivay ; never give it to the child a second time. A haby needs water. This should be boiled, cooled, and kept covered. Give even a little baby a teaspoon- ful or two occasionally. 472. Food other than milk given to babies. — Barley water or oatmeal water are sometimes added to milk, not to increase its nutritive value, but because they seem to aid the digestion of the milk.^ To make barley water, wash one teaspoonful of pearl