=Whey.=—To a pint of fresh, warm cow’s milk, add rennin as pepsin, or chymogen, and stir until mixed. Let it stand until coagulation is complete. Then the curd should be broken up with a fork, and the whey drained off through coarse muslin. This removes the coagulable proteins from the milk. A ten per cent cream can be had at home by allowing a quart of milk to stand for six hours and then using the upper one-fourth. =Whey-Cream Mixture.=—Make whey as described and mix with cream, in the proportion of whey 1½ ounces to cream, 1 dram for each feeding. =Barley Water. No. 1.=—Use one ounce of barley pearls to a quart of water. Wash thoroughly, put on a slow fire and boil for six hours. Add water to make up for evaporation, and add a pinch of salt. Strain and cool rapidly. =Barley Water. No. 2.=—Use one heaping teaspoonful of Robinson’s patent barley flour to each pint of cold water. Boil twenty minutes and add water to make up for evaporation. Add a little salt, strain and cool rapidly. =Other cereal waters=, like rice and oatmeal, are made like barley water No. 1, and in the same proportion. =Flour Ball.=—Take four cups of ordinary wheat flour and wrap it in a piece of muslin, and tie it tightly. Drop the mass into boiling water and boil six hours. Then take it out, cool it and remove the outer peeling with a sharp knife. Break into small pieces, the size of an English walnut, and dry thoroughly in a slow oven. Pulverize in a mill or meat-grinder, sift and keep in a dry place. =Milk= may be sterilized, pasteurized, or boiled. _Sterilization_ kills both germs and spores, but it is not nearly so necessary as it is to have the right proportion of sugar and fats. Place in an autoclave and keep at a temperature of 160° F. for an hour. _Pasteurization_ is desirable when a good, clean milk is not attainable. It kills the germs, but not the spores. The process must be carefully attended to, or the milk will sour more easily. Heat a quart of milk to 160° F. for twenty minutes. Cool rapidly to 40° F. _Boiling milk_ for two minutes kills all bacteria, and renders the casein more easy of digestion and prevents the formation of curds. PUTTING FOODS TOGETHER =Whole milk= contains 4 per cent fat, and must be thoroughly shaken before it is measured, for otherwise one child will get all the fat and another all the skimmed milk. =Fat-free, or skimmed milk=, contains about 0.1 per cent fat. The cream has been removed by a siphon or centrifuge. If unable to get a fat-free milk from a dairy, the cream can be removed from a quart of whole milk quite easily with a siphon. =Sugars and flours= should be weighed when used, for they vary greatly in volume. In using flour ball or imperial granum, the flour must be mixed with water or cereal water, to make a smooth paste and brought to a boil. If the milk is to be boiled also, add the milk to the paste and boil all together. Cool and strain.