having been cut away, is scraped or shredded with a knife; one
teaspoonful to one tablespoonful may be given, well salted, to a child
of eighteen months. Scraping is much better than cutting the meat
fine.

For this on a large scale, as in institutions, a Hamburg-steak cutter
may be employed.

_Junket, or Curds and Whey._--One pint of fresh cow's milk, warmed;
pinch of salt; a teaspoonful of granulated sugar; add two teaspoonfuls
of Fairchild's essence of pepsin, or liquid rennet, or one junket
tablet dissolved in water; stir for a moment, and then allow it to
stand at the temperature of the room for twenty minutes, or until
firmly coagulated; place in the ice box until thoroughly cold. For
older children this may be seasoned with grated nutmeg.

_Whey._--The coagulated milk prepared as above is broken up with a
fork and the whey strained off through muslin. It is best given cold.
If some stimulant is desired, sherry wine in the proportion of one
part to twelve, or brandy one part to twenty-four, may be added. Whey
is useful in many cases of acute indigestion.

_Barley Jelly from the Grains._--Three tablespoonfuls of pearl barley;
soak overnight, then place this in one quart of fresh water; add pinch
of salt, and cook in double boiler steadily for four hours down to one
pint, adding water from time to time; strain through muslin. When cold
this makes a rather thick jelly. If a thinner gruel (barley water) is
desired, one half the quantity of barley should be used.

_Oat, Wheat, or Rice Jelly._--These are prepared from oatmeal, wheaten