s
pudding.

1/2 cup fruit juice
2 tsp. gelatin
1 tbs. cold water
1/4 cup sugar
1 egg white and
1/4 cup soft custard

Make jelly mixture as already directed and place the bowl in a pan of
cracked ice; when the mixture begins to stiffen, fold in the
well-beaten egg white (beat it in with an egg beater). Pour the
mixture into a mold or individual glasses and set aside on ice to
become set. When ready to serve, unmold and pour on the soft cold
custard.

PRUNE OR PRUNE FIG WHIP

_184.4 or 244.9 calories_

6 prunes or 4 prunes and 1 fig
1 egg white
2 tbs. sugar

Cook the prunes and figs in sufficient water to cover them until they
are perfectly soft, press through a sieve, add sugar, chill
thoroughly, and fold in the stiffly beaten egg white. The above
mixture may be put in individual cups and baked in a slow oven (in a
pan surrounded with hot water) until they are firm in the center and a
light brown. Serve with or without whipped cream.

FOOTNOTES:

[29] "Archives of Pediatrics," Vol. XXII, p. 515, by Van Slyke.

[30] "Chemistry of Food and Nutrition," by Henry Sherman.

[31] "Diseases of Nutrition and Infant Feeding," by Morse and Talbot.

[32] Bulletin 56, Hyg. Lab., Public Health Service, 1908; Circular
153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.

[33] "Diseases of Nutrition and Infant Feeding," p. 173, by Morse and
Talbot.

[34] Quoted from "Diseases of Nutrition and Infant Feeding," p. 173,
by Morse and Talbot.

[35] Rosenau: Bulletin 56, Hyg. Lab., Public Health Service, 1909;
Circular 153, U. S. Dept. Agric., Bureau of Animal Industry, 1910.

[36] Sommerfield: Handbuch der Milchkunde, J. F. Bergman, Wiesbaden,
1909.

[37] Buttermilk Tablets may be purchased from the Chas. Hanson Co.
Lab., N. Y., or from Parke, Davis & Co. The Buttermilk Starter is
prepared by the first mentioned firm and is ready to use, directions
coming with each sample.

[38] Recipes for coffee, egg, cocoa and chocolate junket will be found
in junket recipes, from the Chas. Hanson Co.

[39] Egg white is frequently added to increase the nutrient value of
ice creams and water ices.

[40] Edible Portion.

[41] "Chemistry of Food and Nutrition," by Henry Sherman.

[42] "Food Products," by Henry Sherman.

CHAPTER VI

INFANT FOODS AND FORMULAS USED IN ABNORMAL CONDITIONS

~Formulas Used In Feeding Infants~

WHEY

Put one pint of skimmed milk into a clean saucepan and