In warming milk for drinking never allow it to boil, and always keep it covered. It is the coagulation of the casein by boiling, and the evaporation of certain gases, that renders it indigestible.

Brandy Milk with Egg

Beat one egg with one tablespoonful of sugar; add two tablespoonfuls of brandy and a cup of cold milk.


1 qt. perfectly fresh milk.

1-5th of a 2-cent cake of Fleischmann's yeast.

1 tablespoonful of sugar.

Dissolve the yeast in a little water; mix it with the sugar and milk. Put the mixture into strong bottles; cork them with tightly fitting stoppers; tie down securely with stout twine. Shake the bottles for a full minute; place them on end in a refrigerator; at the end of three days lay them on their sides; turn them occasionally. Five days will be required to perfect fermentation. Kept in the refrigerator and well corked koumyss will keep indefinitely.

Milk Lemonade

1 tablespoonful sugar.

I cup boiling water.

1/4 cup lemon juice.

54 cup sherry.

1/4 cups cold milk.

Pour the boiling water over the sugar; add the lemon juice and sherry. Stir it until the sugar dissolves ; add the cold milk; stir again until the milk curdles; strain through muslin.

Milk Punch

Sweeten 1 cup of milk with I teaspoonful of sugar; stir in 2 tablespoonfuls of brandy; beat with egg-beater ; pour into glass and grate nutmeg over the top.

Milk Rennet

Stir I teaspoonful of rennet and 2 teaspoonfuls of sherry together with 1 teaspoonful of sugar. Heat I pint of milk until it is exactly 100° F.; pour into bowl containing rennet and wine; stir quickly and only enough to mix ingredients; grate nutmeg over the top, and set on ice till solid.




Peptonized Milk

Mix 5 grains of pancreatic extract and 15 of soda bicarbonate with cold milk; warm a pint of milk and add; stir well and put on ice to cool.

Barley Gruel

Mix I tablespoonful of Robinson's barley-flour with half a teaspoonful of sugar; pour over this a cup of boiling water; boil ten minutes; add a cup of milk; bring to boiling point; serve very hot.

Arrowroot Gruel

Mix half a tablespoonful of arrowroot with 1 salt-spoonful of salt, half a teaspoonful of sugar, wet with 2 tablespoonfuls of cold water; pour on a cup of boiling water, stirring constantly. Boil for twenty minutes ; add the milk, and bring to boiling point; strain; serve immediately. A little port wine is often added.

Oatmeal Gruel

Mix 2 tablespoonfuls of oatmeal, half a teaspoonful of sugar and a saltspoonful of salt. Pour this slowly into boiling water; cook in a saucepan for thirty minutes, or, preferably, in a double boiler for two hours; strain; add the milk, and bring to boiling point.

Cracker Gruel

Mix 2 tablespoonfuls of cracker crumbs with half a saltspoonful of salt and half a teaspoonful of sugar. Pour over this a cup of boiling water, add one cup of milk and simmer for two minutes.

Beef Tea

Cut two pounds of round steak into half-inch squares; put into double boiler and add one quart of water; let stand one hour, then place over fire and let simmer two hours; flavor to taste.

Chicken Broth

Cut up a fowl (which has been properly cleaned) into small pieces; add a quart or a quart and a half of cold water, according to size of fowl. Let stand for one hour and simmer for two hours, then boil slightly for one. Strain it, remove fat, and flavor to taste.

Mutton Broth

Cut one pound of loin or neck of mutton into small pieces; put with one teaspoonful of chopped onion into one quart of water. Let stand one hour, and simmer three;. strain; let cool; then remove the fat which rises to the top. Heat when ready to serve; season with salt and white pepper.

Flaxseed Tea

Boil one tablespoonful of flaxseed in a pint of water for one hour; strain; add one tablespoonful of lemon juice and one tablespoonful of sugar; serve either hot or cold. The loss by evaporation should be made good from time to time, so that at the end of the cooking there shall be one pint of tea.


For every cup of water use a heaped tablespoonful of coffee. Soak the coffee for several hours in cold water; bring to boiling point and let simmer for a few minutes; let stand on the back of the stove for a minute to settle before serving.


To a cupful of thin oatmeal gruel add a tablespoonful of sherry, one egg well beaten, sugar to taste; it can be served either hot or cold.

Toast Water

Toast till dry three slices of bread an inch thick; break into small pieces; add a pint of cold water; soak for an hour; strain, and squeeze the water out of the toast with the back of a spoon. Serve cold; if desired a little cream and sugar may be added.

Barley Water

Boil one tablespoonful of barley flour, a teaspoonful of sugar, a saltspoonful of salt and a quart of water together for fifteen minutes; strain; it can be flavored either with lemon juice or port or sherry wine.

Rice Water

This is made in the same manner as barley water, except that two tablespoonfuls of rice will be required to a quart of water.

Oyster Soup

Heat a cup of milk; add two tablespoonfuls of cracker crumbs, a saltspoonful of salt, a sprinkle of pepper, a fourth of a teaspoonful of butter; when this is warm through add a cup of fresh oysters and juice; allow to simmer for about two minutes, or till the gills of the oysters curl.

Milk Toast

Toast three slices of bread a delicate brown; butter them and put them into a covered dish. Cover them with milk which has been brought almost to boiling point.

Soft Custard

Beat together the yolks of two eggs, a saltspoonful of salt, and two tablespoonfuls of sugar; add this slowly to a pint of milk which has been brought to boiling point; boil three minutes. Flavor with vanilla or sherry wine; serve cold.


Break one egg into a bowl; add one saltspoonful of salt and two teaspoonfuls of sugar; beat until light; add one cup of milk, one or two tablespoonfuls of good brandy or whisky; serve immediately.

Sherry and Egg

Break an egg into a bowl; add a teaspoonful of sugar; beat the two together until well mixed; add two tablespoonfuls of sherry wine and a fourth of a cup of cold water; mix thoroughly; strain, and serve immediately.

Scrambled Eggs

Beat two eggs, a saltspoonful of salt, a sprinkle of white pepper, with a Dover egg-beater, until quite light; add four tablespoonfuls of sweet cream or milk;

Egg Dishes

turn the mixture into a double boiler; cook, stirring constantly until the albumen is coagulated.

Foamy Omelet

Separate the yolks from the whites of two eggs. To the yolks add a saltspoonful of salt and one-fourth of a saltspoonful of pepper. Beat with a Dover egg-beater until light; add two tablespoonfuls of milk. Beat the whites until fairly stiff, and fold them into the yolk; pour the mixture into a hot buttered omelet pan; cook for about two minutes; put into the oven for one minute to cook the upper surface.

Egg Cream

Separate the yolks of two eggs from the whites; add two tablespoonfuls of sugar to the yolks; beat until well mixed; add the juice and grated rind of half a lemon; place the bowl in a dish of boiling water on the fire; stir slowly until the mixture begins to thicken; add the beaten whites of eggs, and stir for two minutes. Serve cold.

Poached Eggs

Pour some boiling water into a small saucepan; salt it and add half a teaspoonful of vinegar; break a fresh egg gently into this. As soon as the white is firm lift out the egg with a skimmer, and put on crustless buttered toast.

Soft Cooked Eggs

Never boil eggs for the sick. Boil enough water to cover the eggs; put them in; remove the saucepan to the back of the stove where the water will not lose its warmth too soon, and let them stand ten minutes.


The order for making nearly all jellies is as follows: The gelatine is hydrated, or softened, by soaking in the cold water for half an hour. The boiling water, sugar and flavoring are then added, in the given order. Strain and cool.

Lemon Jelly

1/4 box of gelatine.

34 cup of cold water.

1 1/4 cups of boiling water.

1/2 cup of sugar.

34 cup of lemon juice.

I tablespoonful of brandy.

Orange Jelly

1/4 box of gelatine. 1/4 cup of cold water. 1/2 cup of boiling water. 1/2 cup of sugar. 1 cup of orange juice. Juice of half a lemon.

As soon as the latter begins to stiffen it can be whipped till stiff, making orange sponge, which, served with custard, makes a very dainty dish.

Velvet Cream

Soak 1/4 box of gelatine in 1/4 cup of cold water for half an hour; then pour in 1/4 cup of sherry wine; set the bowl in a dish of boiling water over the fire. When the gelatine is dissolved add a teaspoonful of lemon juice and 1/2 a cup of sugar; strain; set the bowl in a dish of ice and water to cool. As soon as it begins to thicken turn in the cream. Stir this until it also thickens; mould and put on ice. Serve with cream.

Wine Jelly

1/4 box of gelatine.

1/4 cup of cold water.

1 1/4 cups of boiling water.

1/2 cup of sugar.

1/2 a square inch cinnamon.

1 clove.

1/2cup of sherry wine.

Coffee Jelly

1/4 box gelatine. 1/4 cup of cold water. 1 cup of boiling water. 1/2 cup of strong coffee. 1/2 a teaspoonful of vanilla. 1/2 a cup of sugar.