Milk And Egg Dishes. Milk - Egg Drinks
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Milk And Egg Dishes. Milk - Egg Drinks
Milk And Egg Dishes. Milk
Hot - Heat the milk quickly over direct heat, stirring constantly, and serve at once. Heat the cup before pouring in the milk, and cover it with a saucer for carrying to the sickroom. Hot milk is a mild stimulant in cases of extreme fatigue. Cooked milk will agree with many persons who cannot take raw milk.
Diluted - If milk disagrees with a patient it may sometimes be made more digestible by diluting it with barley water, oatmeal water or any good carbonated water, in the proportions of two tablespoons or more of the water to one cup of milk.
Albumenized -
2 tablespoons cracked ice
1/2 cup cold milk Pinch of salt
Beat the egg-white with a fork or egg-beater, add ice, milk and salt. Beat or shake enough to mix well.
Artificial Buttermilk
1 quart skimmed milk 1 buttermilk tablet
1/4 cup water
Pasteurize the milk (See Index) and cool it to body temperature. Dissolve the tablet in the water, and add this to the milk. Mix thoroughly and stand covered in a warm place for twenty-four hours, or until a solid curd is formed. Keep in a cool place until needed. Beat smooth with a rotary egg-beater or shake thoroughly just before serving.
Kumiss
1 1/2 tablespoons sugar
Heat the milk to 75° F., add the sugar and the yeast-cake dissolved in lukewarm water. Fill sterilized bottles to within one and one-half inches of top, cork tightly and shake. It may be necessary to tie the corks on the bottles, as the yeast causes the milk to ferment and if gas is produced in considerable amounts the corks are forced out. Invert the bottles and place where they can remain at a temperature of about 70° F. for ten hours. Place in the refrigerator inverted and let stand for twenty-four hours, shaking now and then to prevent the cream from forming in the mouth of the bottle. If left standing too long, it becomes less palatable. It should look like thick foamy cream when ready to serve. In opening the bottle care must be taken not to let the milk foam over.
Eggs
Steamed - Put a piece of butter in an oatmeal dish, remove the tea-kettle lid and set the dish over the boiling water. When the butter is melted, break an egg into the dish, and cover with the tea-kettle cover. The egg will cook in a few minutes, will keep hot, and may be served in the same dish. This is also an easy way of scrambling eggs without changing the dish.
For Other Ways of Serving Eggs to Invalids look in the index for the following recipes: Coddled Eggs, Poached or Dropped Eggs, Battered or Scrambled Eggs, Shirred Eggs, Baked Eggs, Egg Timbales, Egg Toast, Scalloped Eggs, Creamed Eggs, Eggs a la Goldenrod, Plain Puffy Omelet, Plain French Omelet, Cream Omelet, Oyster Omelet, and others, depending on the condition of the patient to be served.
Egg Drinks
Albumen Water - No. 1.
1 egg-white 1 cup ice-water
Sugar
1 tablespoon lemon-juice
Stir the white of an egg with a sliver fork, and add the water. Serve plain or sweeten and flavor with lemon-juice. Mix well.
No. 2.
2 teaspoons sugar
1/2 cup warm water
2 tablespoons lemon-juice or
3 tablespoons orange-juice
1 egg-white Pinch of salt Crushed ice
Dissolve the sugar in the warm water. Add lemon-juice. Beat egg-white enough so that it will mix; add salt and put with remaining ingredients. Shake or beat the mixture. Strain, and serve with cracked ice.
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