The nurse will soon be able to tell how much water is lost in evaporation and add the additional amount to the mixture before beginning the boiling. EIWEISSMILCH[45] (PROTEIN OR ALBUMEN MILK) 1 quart fresh whole milk 1 pint of fresh buttermilk 4 teaspoons essence of pepsin, Heat whole milk to 100 deg. F., add essence of pepsin and stir thoroughly. Allow to stand at same temperature until the curd is formed. Pour mass into muslin bag and drip the whey from the curd. When the mass is as dry as it is possible to have it, remove it from the bag to a fine strainer. Press curd through the strainer with a wooden spoon or potato masher (the author has found that a potato ricer with a piece of copper gauze, such as is used in a chemical laboratory, inserted, facilitates the breaking up of the curd). The mass must be passed several times through the strainer in order to make the precipitate sufficiently fine to look like milk. During the process of straining, the buttermilk is added. The composition of above formula is, according to Finkelstein and Meyer, as follows: Protein 3%, Fat 8.5%, Sugar 1.5%, Salts 0.5%. There are several prepared Eiweissmilch mixtures on the market, Beebe, Hoose and others. Larasan Roche is also a prepared mixture having a composition much like that of the original Eiweissmilch, it is easily prepared, and the results from feeding this milk have been found generally good. FORMULAS USED IN DIET FOR CONSTIPATION PRUNES AND FIGS 1/2 lb. each prunes and dried figs 1 oz. senna leaves Boil from 2 to 3 hours as directed in preparing prunes as above. Lift fruit from hot sirup, place in quart jars, strain the juice and pour over the fruit. Use as needed. CONSERVE 1/3 lb. prunes (pits removed) 1/3 lb. raisins (seeded) 1/3 lb. figs 1 oz. senna leaves Boil prunes just enough to allow of the pits being removed. Cool and pass with the senna leaves, figs and raisins through the food chopper. After passing through once return to chopper and pass through a second time. See that the senna leaves and fruit are thoroughly mixed and finely chopped. Place in a quart jar and give in doses of from 1 to 2 teaspoonfuls night and morning. BRAN GEMS (NO. 1) _560 calories_ 2 tbs. molasses 1/2 tsp. salt 1/2 cup milk 1-1/2 cup bran 1/2 tsp. soda 1 egg Mix soda into bran, add salt, stir milk and molasses together and stir into bran; add well-beaten egg. Bake in 6 well-greased gem pans. BRAN GEMS (NO. 2) _832 calories_ 1-1/2 cups bran 1 tbs. sugar 2 tbs. melted butter 1 egg 1 cup milk 2 tsp. baking powder Mix together and bake in 6 well-greased gem pans. BRAN BISCUITS _706 calories_ 1 cup of bran 1/2 cup of flour 1/2 tsp. salt 2 tbs. butter and lard mixed 1-1/2 tsp. baking powder 1/3 cup of milk Mix flour, salt, baking powder and shortening together. Add milk to make a soft dough. Mold into biscuits, and bake in a quick oven 10 to 12 minutes. BRAN COOKIES _2187.5 calories_