Article: If you have seen a doctor, always follow his or her instructions regarding the care of your baby. Having seen your infant, he or she will know the best course of treatment. This article is meant for general guidance, not as a substitute for medical care. If you’ve determined that your baby’s fever is not high enough to warrant immediately medical treatment, or if your baby’s pediatrician has decided that your baby’s condition is not serious, you can focus on keeping your baby as safe and comfortable as possible. Making sure he or she stays hydrated should be a priority.  If your baby is young and still eating only breast milk or formula, continue feeding at the usual intervals. If your baby is at least six months old and has started eating solid foods, supplement with water. If he or she has been introduced to juices, offer diluted fruit juice as well. For toddlers and older children, you can freeze juice into popsicles as well. If your baby has begun eating solid foods, continue to offer them, but don’t force the issue – fevers sometimes decrease the appetite. As long as your baby gets enough fluids, you don’t need to worry about solid food. If you dress your baby in heavy clothing, his or her fever may rise. Let body heat escape by dressing your infant in light, airy clothing and covering him or her, if necessary, in a light blanket. Babies often sweat when they have fevers. Change your baby’s clothing if it becomes damp. This will minimize discomfort and prevent chills from developing. Don’t try to bring down a temperature by bathing your child in cold water (unless you are advised to do so by a doctor), and don’t try to ease your baby’s chills by using very warm or hot water, either. Stick to lukewarm water. In addition to regular baths, sponge baths may help your baby feel more comfortable. Lay a dry towel on a surface that can get wet (like your bathtub or the floor). Place you baby on the towel. Using a bucket or bowel of lukewarm water, get a sponge or washcloth damp (not soaking wet), and gently wipe your baby’s head, eats, face, and neck. Then move on to the rest of your baby’s body. Dry your baby well, and dress in clean, light layers. Help your baby get as much rest as possible, both through daytime napping and nighttime sleep. Hold, rock, or sing to your baby if it helps, and keep your baby’s room a comfortable temperature.
Question: What is a summary of what this article is about?
Follow your doctor’s instructions. Keep your baby hydrated. Follow your baby’s cues regarding food. Dress your baby in light clothing. Bathe your baby in lukewarm water. Try periodic sponge baths. Encourage rest.
Article: While many gingerbread recipes call for using dried ginger and other spices, make gingerbread that uses grated peeled ginger. The ginger will add moisture to the cake and will give a spicier flavor to the classic bakery cake. The flavor of gingerbread will improve as it's stored. Try to make gingerbread at least 1 day before you plan to serve it. Cinnamon is often the main spice used in traditional pumpkin pie, but you can highlight the flavor of ginger. Stir 1 1/2 tablespoons (9 g) of grated ginger into your favorite pumpkin pie filling before baking it. To add an extra ginger flavor to the pie, sprinkle a little dried and ground ginger into sweetened whipped cream. Serve the whipped cream on the side. Bake crisp gingersnaps or soft spiced ginger cookies that use ginger root. Add about 3 tablespoons (18 g) of fresh grated ginger to your favorite spice or gingersnap cookie recipe for a bright ginger flavor. Many cookie recipes already call for dried ground ginger. To substitute fresh ginger, add half as much fresh ginger as the recipe calls for. For example, if the recipe calls for 2 teaspoons (4 g) of ground ginger, use 1 teaspoon (1 g) of grated fresh ginger. Add the exciting flavor of ginger to simply flavored pound cakes. Ginger also works well with lemon, orange, lime, and other citrus flavors. Add about 2 teaspoons (2 g) of fresh grated ginger to your cake batter. Consider mixing some ginger syrup into enough powdered sugar to make a quick glaze. Pour the ginger glaze over the cake once it's cool. Take a 2 ounce (57 g) piece of ginger root and leave its peel on. Pulse the ginger in a food processor until it's finely ground. Combine the ginger with the sugar according to your muffin recipe. Stir together the rest of the recipe's ingredients and bake them in a muffin tin. The ginger works well with these muffin flavors:  Blueberry Pear and walnut Lemon poppyseed
Question: What is a summary of what this article is about?
Bake gingerbread using grated ginger. Include grated ginger root in pumpkin pie. Make spiced cookies using grated ginger. Add ginger to pound or citrus cakes. Use minced fresh ginger in muffin batter.