15 gm. (1/2 oz.) of lactose added to each of the four milk feedings. The following foods and diet lists are used with success in various hospitals: From 1 to 1-1/4 quarts of milk and 1 pint of cream and lactose, beginning with 1 tablespoonful in each milk feeding and raising the amount day by day until the patient is taking 2 oz. (4 tablespoonfuls) at each milk feeding, given in eight feedings. This may be given as milk, hot or cold, or it may be made into cocoa, soup, ice cream, junket, or on the cereal. LIQUID DIET Milk. Cream. Buttermilk. Whey. Koumiss. Zoolak. Fermillac. Albumenized fruit juices, egg, and orange juice. Milk shake. Broths (chicken, beef, mutton or clam), reenforced with lactose or egg or given plain. Proprietary infant foods. Cream soups, beef juice, liquid peptonoids, panopepton. Orangeade. Lemonade. Eggnog. Milk punch. Malted milk. Malted milk shake. Albumenized milk. Strained gruels (except oats). Cream, egg and vichy. Chocolate malted milk. Milk gruels. SOFT OR SEMI-SOLID DIETS Eggs--creamed, soft-cooked, poached, custards, baked custards. Toast--milk or cream toast. Gelatin--meat, fruit, or wine jellies. Junkets--plain, egg, or cocoa. Cereals--fine, strained cereals, except oats. Rice--boiled or in custard. Tapioca--custard. Baked or mashed potato. Cornstarch or arrowroot pudding. Ice cream. Meat is not given until convalescence is established, and then in only the most digestible form, such as rare beefsteak or lamb chop or a small piece of broiled breast of chicken. DIET LIST USED IN HIGH CALORIE DIETS FOR TYPHOID FEVER