ugh muslin, and when cold carefully remove the fat, adding
more salt if required. It may be fed warm, or cold in the form of a
jelly.

A very nutritious and delicious broth is made by thickening this with
cornstarch or arrowroot, cooking for ten minutes and then adding three
ounces of milk, or one ounce and a half of thin cream, to a half pint
of broth.

_Chicken, Veal, and Beef Broths._--These are made and used in
precisely the same manner as mutton broth.

_Meat Pulp._--A rare piece of round or sirloin steak, the outer part
having been cut away, is scraped or shredded with a knife; one
teaspoonful to one tablespoonful may be given, well salted, to a child
of eighteen months. Scraping is much better than cutting the meat
fine.

For this on a large scale, as in institutions, a Hamburg-steak cutter
may be employed.

_Junket, or Curds and Whey._--One pint of fresh cow's milk, warmed;
pinch of salt; a teaspoonful of granulated sugar; add two teaspoonfuls
of Fairchild's essence of pepsin, or liquid rennet, or one junket
tablet dissolved in water; stir for a moment, and then allow it to
stand at the temperature of the room for twenty minutes, or until
firmly coagulated; place in the ice box until thoroughly cold. For
older children this may be seasoned with grated nutmeg.

_Whey._--The coagulated milk prepared as above is broken up with a
fork and the whey strained off through muslin. It is best given cold.
If some stimulant is desired, sherry wine in the proportion of one
part to twelve, or brandy one part to twenty-four, may be added. Whey
is useful in many cases of acute indigestion.

_Barley Jelly from the Grains._--Three tablespoonfuls of pearl barley;
soak overnight, then place this in one quart of fresh water; add pinch
of salt, and cook in double boiler steadily for four hours down to one
pint, adding water from time to time; strain through muslin. When cold
this makes a rather thick jelly. If a thinner gruel (barley water) is
desired, one half the quantity of barley should be used.

_Oat, Wheat, or Rice Jelly._--These are prepared from oatmeal, wheaten
grits, and rice grains in the same manner as the barley jelly.

_Barley Jelly from the Flour._--Either Robinson's patent barley or
prepared barley flour of the Health Food Company may be used. One
rounded tablespoonful of the flour, thoroughly blended with a little
cold water, is added, stirring, to one pint of boiling water
containing a pinch of salt; coo