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Soup for Children, Liebig's

This preparation, which is hardly entitled to the name of soup, as the word is generally understood in this country, is made in the following manner. Take one ounce (one large table-spoonful) of seconds flour, and mix it smoothly and carefully with ten ounces of cold skimmed milk until the whole is smooth; add seven and a half grains of bicarbonate of potash dissolved in a tea-spoonful of water (if sixty grains of the potash be dissolved in one ounce of water, one tea-spoonful must be used at a time), and then heat it gently till it reaches the boiling point, and keep it boiling for five minutes. Stir the preparation well whilst it is being heated; add to the whole one ounce (one large dessert-spoonful) of malt flour (malt ground in a coffee-mill, and sieved) mixed with two ounces of water, and stir it well. Cover the pan, and let it stand for half an hour in water which is nearly boiling, so as to keep the soup warm; then strain through a fine sieve, and bottle it. This quantity is enough for a day's supply for a child under two years of age. A quart of milk should be added to the soup.