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Malt, Extract Of

Extract of malt is much used in invalid cookery. The value of malt as a digestive agent is well established, it imparts no unpleasant flavour to the dish, and it is economical in use. It may be added to gruels, and to all sorts of farinaceous or cereal puddings, care being taken that the food is thoroughly cooked before the malt is added. It is also used as a sweetener in cases where sugar disagrees with the patient. It does not set up flatulency as sugar does, and it is useful in wasting diseases.