heat to a
temperature of 100 deg. F. (lukewarm). To this milk add 2 teaspoonfuls of
liquid rennet, essence of pepsin, or 2 junket tablets, stir until well
mixed, and allow to stand at room temperature (70 deg. F.) until firmly
jellied. Break up with a fork until it is finely divided, strain
through thicknesses of cheesecloth; return the fluid part to the stove
and raise to a temperature of 150 deg. F. to destroy the rennet left in
the whey. The whey is then cooled before it is added to the milk or
cream.

BARLEY WATER

3% decoction starch[43]
4 rounded tsp. barley flour
1 pt. water

Mix a small amount of the water with the barley flour and put the rest
of the water into a clean saucepan and allow to heat; when boiling add
thin barley mixture, stir thoroughly, and allow to boil 20 minutes;
remove from stove, measure, and replace with hot water that which was
lost through evaporation to make up the original pint; strain through
two thicknesses of cheesecloth.

OAT WATER

4 rounded tsp. oat flour
1 pt. water

Mix and proceed as in making barley water.

ALBUMEN WATER WITH BRANDY

8 oz. water (cold)
1 egg white
1 tsp. brandy

Mix egg and water and add brandy slowly to prevent coagulating egg
white.

BEEF JUICE

Composition: 0.60% fat, 2.90% protein, and considerable extractive
matter.[44]

Place a piece of round steak upon a hot griddle and turn once or twice
until the outside is seared and the meat is hot throughout. Remove
from griddle and cut into small pieces and place in a small meat press
made for the purpose. A lemon squeezer may be used when the press is
not available. Salt lightly. Begin by giving one teaspoonful and
increase the amount gradually to 1 ounce (6 teaspoonfuls). According
to Morse and Talbot, it is never wise to give babies more than 2
ounces of beef juice even in their second year, as it is apt to
disturb digestion. Also babies are often made restless or sleepless by
taking beef juice.

MALT SOUP

_347 calories_

1-1/2 - 2 tbs. malt soup extract (reduce if necessary)
1 level tbs. sifted flour
1 pt. milk
18 oz. water (hot and cold)

Dissolve malt soup extract in 1/2 cup of hot water and measure in
enough cold water to cool the mixture. With the remaining cold water
mix the flour until it is free from lumps; and to the malt soup
mixture, add milk. Pour all into a clean saucepan and bring slowly to
the boiling point; simmer (not boil) for 20