ssolved in a teaspoonful of sterile water, is now stirred into the
quart of warmed, skimmed milk and allowed to stand at room temperature
for twenty-four hours at which time it should look like a smooth
custard. With a sterile whip this is now beaten and is ready for the
sugar and the boiled water which is added according to the written
prescription from the doctor.

CONDENSED MILK

Under no circumstances should condensed milk be used as the sole food
of the baby for more than one month. Children often gain upon it, but
as a rule they have little resistance, and they are very prone to
develop rickets and oftentimes scurvy; and, as noted elsewhere, orange
juice should always be administered at least once during the
twenty-four hours as long as condensed milk is used.

Of all the brands of condensed milk, those only should be selected
which contain little or no cane sugar. Perhaps the "Peerless Brand" of
evaporated milk is the most reliable and in the preparation of food
from this evaporated milk the same amount of sugar, etc., should be
added as we do in the preparation of "whole milk" or "top milk."

We do not in any way advise the use of condensed milk. Fresh milk
should always be used where it is obtainable, but in traveling it
sometimes has to be used. Holt says, "It should be diluted twelve
times for an infant under one month and six to ten times for those who
are older."

Malted milk is a preparation suitable in some cases where fresh cow's
milk is not obtainable. Even better than condensed milk, this food
will be found serviceable in traveling, or in instances where only
very bad cow's milk is within reach.

SPECIAL FOODS

Most patent foods are made up of starches and various kinds of sugars,
and some of them have dried milk or dried egg albumin added. Many
flours under fanciful names are sold on the market today. For
instance, one flour with a very fanciful name is simply the old
fashioned "flour ball" that our great, great grandmothers made; and,
by the way, perhaps there is no flour for which we are more grateful
in the preparation of infant food than the flour ball which is
prepared as follows: A pound of flour is tied tightly in a cheesecloth
and is put into a kettle of boiling water which continues to boil for
five or six hours, at the end of which time the cheesecloth is
removed and the hard ball, possibly the size of an orange, is placed
on a pie pan and allowed slowly to dry out in a low temp