Mutton Broth Recipe

(United States Army Hospital Recipe For Twelve Men)

Mutton, six pounds; salt, two ounces; rice, two ounces.

Directions: Break the bones without separating the meat. Put it into twelve pints of cold water, with the salt and rice or barley. Simmer gently two hours and a half, carefully removing all the scum and fat. At the expiration of the time, if necessary, add water to secure twelve pints of broth and let simmer fifteen minutes longer; add the salt toward the last of the cooking.

Clam And Chicken Frappe Recipe

(Boston cooking school)

Wash and scrub two quarts of clams. Put in a saucepan with half a cup of cold water, cover closely and let steam until the shells are well opened. Remove the clams from the shells and strain all the liquor through a cheesecloth. To one cup and two thirds of the liquor add two and one half cups of highly seasoned chicken stock and salt if needed. Cool and freeze to a mush. Serve in cups with whipped cream above.

Almond Milk Soup Recipe

Blanch half a pound of sweet and ten bitter almonds; pound them in a mortar, moistening, from time to time, with milk, using in all one pint; when pounded to a smooth paste press through a piece of fine cheesecloth. Scald three cups of milk with two tablespoonfuls of sugar and half a teaspoonful of salt; stir in the almond milk and continue to stir until heated. Serve with croutons.

Lemon, Vinegar Or Wine Whey Recipe

Heat a pint of milk to the boiling point; add the juice of half a lemon freed from seeds; let the milk again come to the boiling point; then, without pressure, strain the whey through a cheesecloth. Half a cup of wine (sherry or a white wine), a tablespoonful of vinegar, or one fourth an ounce of cream-of-tartar, may take the place of the lemon juice. Whey has no value as an aliment, but it is useful as a beverage in febrile diseases, because it promotes perspiration and possesses diuretic properties.

Peptonized Milk Recipe (Cold Process)

Into a clean quart bottle or jar put five grains (one fourth teaspoonful) of extractum pancreatin, powdered, one fourth teaspoonful of soda, and half a cup of cold water; shake thoroughly, then add a pint of fresh, cool milk; shake again and put directly upon the ice. This milk may be used in any dish where milk is called for. After using milk from the bottle return the bottle at once to the ice, or the peptonizing process will be continued.

Peptonized Milk Recipe, No. 2

Prepare the milk as before; then place the bottle in water about 115 Fahr. (the hand can be held in water of this temperature without discomfort). Keep the bottle in the water ten minutes, then put at once on ice. The bottle should come in direct contact with the ice. In some preparations of pancreatin, as Fairchild's, the proper proportions of pancreatin and soda for a pint of milk come mixed together in a tube.

The taste of milk, peptonized (i.e., partially digested) by the "cold process," is unchanged. Milk so treated is especially suitable for persons who ordinarily find milk indigestible. If the stomach is unable to retain properly and assimilate milk prepared by this process, the milk should be heated and the process of digestion carried on still further, as by the second method. After the milk has been properly peptonized by the second process, it may be scalded, and thus the process of peptonization is checked; in this case it may be kept simply in a cool place, ice being unnecessary.