(See Sec. 2 of Chapter III (Eggs And Milk. Section 1. Eggs; Albumin), and paragraphs relating to Yeast in Chapter IV (Bread. Section 1. Quick Breads; Baking-Powders), Sec. 4.)

Milk diet may be varied by giving the milk in various forms; e.g., fermented, or as milk punch; if permitted, in milk jellies and ice-cream; and by serving it sometimes hot, sometimes cold, and sometimes flavored with coffee. When plain milk does not agree with the patient, a little lime-water or a few grains of salt is sometimes ordered to be put into it.

Albuminized Milk

Put the white of one egg and half a cupful of milk into a glass jar, cover tightly, and shake until well mixed.

Peptonized Milk

Fairchild's peptonizing powder, 1 tubeful. Cold water, 1/4 c.

Fresh cold milk, 1 pt.

Shake the water and powder together in a quart glass jar or bottle, add the milk, and shake again. Set the jar into warm water, and keep it as near 130° F. as you can for twenty minutes. Then put it at once on ice. Serve with grated nutmeg, sugar, or mineral water, as the patient may prefer or the doctor prescribe.

Fermented Milk

Among fermented milks in use are so-called buttermilks, fermented by a preparation of lactic acid bacterial; kephir, produced by a combination of alcoholic and lactic acid fermentation; and kumiss, fermented by yeast.

Kumiss

Milk, 1 qt. Sugar, 1 tb.

Lukewarm water, 1 tb. Hot water, 1 tb.

Yeast, 1/8 cake.

Have ready bottles, cleaned, sterilized, and cooled. Scald the milk and cool till lukewarm. Boil the sugar with the hot water till dissolved. Mix the yeast with the lukewarm water. When the syrup is cool, stir it and the yeast into the milk. Pour at once into bottles, filling them to within one and one-half inches of the top. Cork and shake well. Stand in a warm room ten hours. Lay them down in the ice-box for from three to five days. Slow fermentation produces the best kumiss, but if needed for use the day after making, the bottles may be allowed to stand in the room for six hours in summer, twelve in winter, and then laid in the ice-box for twelve hours. If ordinary bottles are used, tie the corks down.

1 A "pure culture," of the one kind of bacteria desired, unmixed with any other.

Irish Moss Jelly

Fig. 17.   Method of tying corks into kumiss bottles.

Fig. 17. - Method of tying corks into kumiss bottles.

Irish moss, 1/4 c. Milk, 2 c.

Salt, f.g.

Sugar, to suit patient's taste.

After washing the moss, let it soak in the milk in a double boiler one hour; then cook until the milk steams, sweeten, and strain into moulds. When cold, turn out on a colored plate, and serve with cream and sugar. Vanilla may be used to flavor either jelly or cream, if the doctor approves.

Gluten Wafers (See Chap. IV, Sec. 2, Flour.)

Cream, 1/2 c.

Gluten flour, enough to make a stiff dough. Salt.

Mix cream and flour, roll out very thin, prick with a fork, and sprinkle lightly with salt. Bake the wafers till crisp and brown.