Los Angeles herald. [microfilm reel] (Los Angeles [Calif.]) 1900-1911, 1909-06-29

,ience. San Antonio Public Schools.
/ completely peptonize keep warm for
two hours.
Put quart Of very fresh milk in the
upper part of a double boiler; heat
lukewarm, add two tablespoonful of
essence of pepsin, stirring gently. Let
stand until we'll coagulated. Break up
the curd with fork and strain through
a cheese-cloth without pressure. Bring
to the boiling point and cool.
Beef Juice
Choose rather thick pieces from the
round, broil lightly, cash with knife
and express the juice with lemon
squeezer or meat press. Serve warm
or cold. To heat, set the cup contain
ing it in a vessel of warm, not hot,
water. If made very hot the albumen
will be coagulated and it's food value
destroyed. A pound of meat should
yield from four to eight tablespoons of
juice From two to four tablespoons
of Juice may be used for child eigh-
teen months old A /ore economical
beef juice may be made by covering
one pound of chopped round steak with
twelve tablespoons of water, put In a
glass Jar add pinch of salt and keep
on ice for five hours, shaking 1t occa-
sionally. Strain through coarse cheese
cloth, twisting the cloth so as to press
the meat thoroughly. Use this juice in
the same way as that made by the
first process.
Chicken Broth
Cut one pound of lean meat from
fowl into fine pieces, pour over 1t one
quart of cold water and let stand in
cool place for three hours. Then sim
until ra6I1pp6 70 one
pint; strain into porcelain bowl and
cool quickly When ready to use re-
move the fat and reheat the required
quantity. Beef and mutton broth may
be made in the same way. For children
under years of age the broth may be
| seasoned with a little salt only. For
older children vary the seasoning and
add cooked rice, tapioca or barley, OF
some cooked green vegetable rubbed
through a sieve. Serve with it toasted
bread or crackers.
Albumen Water
The white of one very fresh raw egg
cut fine with a knife and fork, one cur
of cold boiled water, a tiny pinch OF
salt. Shake the ingredients together;
strain through cheese cloth and put
into a clean bottle and keep on ice.
Toast
No fresh bread should be given 10
children. Use bread at least twelve
hours old cut in slices one-third of an
inch thick. Put them in a very mod
crate oven and dry, brown over the
Goals or under a gas fame. When but-
ter is used do not put it on the bread
while hot. Bread for young children
should be dried as directed above even
if not Drowned.
The Cooking of Cereals
All cereals require thorough cooking
in order to render the starch digestible
For young children gruels should be
strained. Bread requires thorough
cooking and should not be served hot.
Toast is very good, corn bread split and
toasted is also useful. Griddle cakes,
fresh rolls, cakes with icing and pas
tries should not be allowed. Very
simple desserts may be used occasion
ally. Ice cream is not desirable and
should seldom be allowed. To give a
child proper food often seems to call
for much time and trouble, but when
one considers how entirely dependent
health is on a good digestion 1t seems
worth any amount of time and trouble
Every digestive disturbance of child
hood means a certain weakening or the
digestive machinery that may never be
repaired. 1t is an accepted fact in the
feeding of calves that an animal whose
digestive system is deranged even tenn
porarily can never equal in vitality
the one whose growth has been unln-
terrupted. Surely the more delicate
system OF the human being will be
more susceptible to such arrangement.
No one who notes the cause of infant
mortality as given In the newspapers
can fail to mark the preponderance OF
digestive diseases. These are only a
small proportion of those effected, the
number who live to grow up with an
enfeebled body is many times greater.
Add to this the great strain of work
and anxiety on the mothers of these
suffering children and the cost of hui
man suffering is beyond computation