A textbook of domestic science for high schools

4. Pork. 10. Tea and coffee (for chil- 5. Sausage. dren). 6. Lobster. 11. Alcoholic beverages. 12. Any highly seasoned or stimulating food or beverage. 13. All foods difficult of digestion. To set an Invalid's Tray. — The tray should be of a size to hold easily any dishes placed upon it. Cover it with a clean linen doily. In cases of contagious diseases paper doilies may be used in serving and afterwards be burned; and all dishes should be sterilized in boiling water. Arrange the tray in the same relative position as the cover in setting a table. Use the daintiest dishes to be obtained. Place a single blossom on the tray. In serving children a slightly fantastic arrangement of foods which will appeal to the imagination will often be the means of causing children to take the necessary nourishment. Never serve large portions of food, or the sight of it may take away the appetite. LIQUID DIET Milk. — As milk forms a clot by the action of the enzyme, rennin, as soon as it reaches the stomach, it should be regarded as a solid food and not a beverage. When taken, it should be sipped slowly that the clots formed may be small and hence more easily digested. The digestibility of milk may be increased by the addition of lime water or a starch gruel. (See milk, page 108.) Infants have no starch-digesting enzymes present in the saliva or pancreatic juice until they are about one year old, hence cannot digest starchy foods. Any starch given to them should be dextrinized with heat or by the action of the enzyme diastase present in malt. Starch gruels should be dextrinized by the addition of some commercial malt extract before being added to milk to be given to children under one year of age. Milk for invalids may be clotted by the addition of rennin in the form of junket tablets. Bacteria grow very rapidly in milk, so care should be taken to obtain the purest milk possible. If there is the slightest doubt as to the purity of the supply, the milk should be sterilized or Pasteurized before it is used. Sterilized Milk Fill ^ pt. bottle with milk to within 1§ inches of the top ; cork with sterile cotton. Stand in a steamer of cold water, having the water surround bottles to three-fourths their height. Heat water gradually until it nearly reaches the boiling point and keep at this temperature for ten minutes or longer. Remove from water and cool quickly. If the milk is to be Pasteurized, raise the temperature of the water to 167° F. and keep at that point for twenty minutes. Albumenized Milk White of 1 egg 1 c. milk Place egg and milk in a covered glass jar. Shake till they are thoroughly blended. It may be sweetened and flavored. Serve immediately. Junket 1 c. milk | ts. salt 2 tb. sugar £ junket tablet dissolved in 1 ts. water Heat milk until lukewarm, 100° F., add sugar and salt, stir in the junket quickly. Pour into the dish in which it is to be served. Let stand in a warm place until set, then chill and serve with cream. Meat Broths. — Broths may be made from beef, mutton, or chicken. As ordinarily made the food value of broths is very low, the albumen and globulin of the meat being coagu-