Hi -

In baking, you can substitute lard for butter.  Lard is completely free of
allergens, unless you happen to react to pork fat (the sole ingredient).  ANd
it's excellent in most baking recipes.

For milk in recipes, substitute water, rice milk, or juice, depending upon
whether you care about the sugar content of the fluid.

Eat meat for protein, calcium supplements for calcium (be sure they're milk-
free), sunshine for the vitamin D ... and do avoid eggs in your diet, since
they seem to be reported frequently as triggering breastmilk-sensitivities
in babies.  (Not nearly as much as milk protein does, however.)

My web site lists some suggested sequences for starting solids in the allergy-
prone child.  You may wish to look at those links.

And if you don't have a farm animal in the house, get one:-)  Animal exotoxins
seem to help "train" the immune system to react correctly to challenges,
rather than to go on an allergy-rampage.  (I extrapolate from very recent
research.)

There are a couple of good multiple-allergy cookbooks on the market.  Look
up "food allergy cooking" on amazon.com and you should get some useful
results.

I hope these suggestions help,
--Beth Kevles
  [log in to unmask]
  http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic
  Disclaimer:  Nothing in this message should be construed as medical
  advice.  Please consult with your own medical practicioner.