Orange, lemon, grape juice, or pineapple may be used in preparing this 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 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.