Chocolate

1/4 oz. chocolate. 1/2 tbsp. sugar.

1/22 c. hot milk or half milk and half water.

Melt the chocolate over hot water, add the sugar and the milk gradually. Bring to the boiling point and beat well; then serve. One-half this quantity may be used for class work.

Cocoa

1/2 tbsp. cocoa. 1 tsp. sugar.

1/4 c. water. 1/2 c. milk.

Mix the cocoa and sugar, add the cold water and boil directly over the fire three minutes. Then stir into the hot milk and cook five minutes over hot water. One-half this quantity may be used for class work.

Pasteurized Milk

Fill sterile bottles or jars nearly full of milk, cork them with baked cotton, place on rings in a deep pan and fill with cold water so that the water may be as high outside the jars as the milk is inside, place the pan over the fire and heat until small bubbles appear around the top of the milk (about 155 degrees Fahr.), remove to the back of the fire and allow the bottles to stand there fifteen minutes, then displace the hot water with cold water to reduce the temperature as quickly as possible, and when milk is cold remove the bottles from the water and keep in a cold place.

Plain Albumen

White of 1 egg.

Beat the white of the egg until slightly foamy, allow it to stand in a cold place until the liquid separates from the foam. Remove the foam and serve the liquid albumen. Salt may be added if desired.

Albumenized Milk

White of 1 egg. 1/8 c. lime water.

1/2 c. milk.

Place all the ingredients in a covered glass jar, shake until thoroughly blended, then strain. It may be sweetened and flavored. Serve immediately.

Albumenized Water

White of 1 egg. 1/2 c. water.

1 tsp. lemon juice. 1 tsp. sugar.

Place all the ingredients in a covered glass jar, shake until thoroughly blended. Strain and serve.

Albumenized Orange Juice

White of 1 egg. Juice of 1 orange.

1 tbsp. sugar.

Place all the ingredients in a covered glass jar, shake until thoroughly blended. Strain and serve.

Wine Whey

1 c. milk. 1/2 c. sherry wine.

2 tsp. sugar.

Pour the wine into the hot milk and cook over boiling water about five minutes, or until the curd separates from the whey. Strain through doable cheese-cloth and sweeten. Serve hot or cold.

Lemon Whey

1 c. milk. 3 tbsp. lemon juice.

2 tsp. sugar.

Prepare in the same manner as wine whey.

Milk Punch

1 c. milk. 1/2 tbsp. sugar.

1 tbsp. rum or brandy.

Place all the ingredients in a covered glass jar, shake until thoroughly blended.

Cold Egg-Nog

1 egg.

1 tbsp. sugar.

1 c. milk.

1 tbsp. brandy.

Beat the egg, add the sugar, then the milk and brandy.

Hot Egg-Nog

Yolk of 1 egg. 2 tsp. sugar.

1/2 c. hot milk. Nutmeg, or 1 tbsp. brandy or wine

Beat the egg, add the sugar, pour the hot milk over them, strain, and flavor as desired.

Egg Broth

1 egg.

1/2 tsp. sugar.

Salt.

1 c. hot milk.

Beat the egg, add the sugar and salt, pour the hot milk over them and serve immediately. Hot water, broth, soup, or tea, may be used instead of the milk.

Mulled Wine

1/4 c. hot water. 1/2 in. cinnamon. 2 cloves.

Small piece of nutmeg. 1/2 c. port (heated). 2 tbsp. sugar.

Cook all the ingredients except wine and sugar for ten minutes, then add wine and sugar and serve very hot. Strain.

Rennet

1/2 c. milk.

5 drops vanilla

1 tsp. sugar.

1/2 tsp. liquid rennet

Heat the milk until lukewarm, add the sugar and vanilla and stir until the sugar is dissolved, add the rennet, and pour into a glass dish, leave until firm in a moderately warm place, then put in refrigerator; sprinkle with cinnamon or nutmeg, and serve with cream.

Rennet Whey

1 c. milk. 1 tsp. rennet

2 tsp. sugar.

Heat the milk until lukewarm, add the sugar and stir until the sugar is dissolved, add the rennet, leave until firm in a moderately warm place; allow it to stand 20 minutes. Break the curd and strain through double cheese-cloth. Flavor if desired.