Malted Milk, 59 Calories

Mix one tablespoon of Horlick's Malted Milk powder with a little tepid water to make a smooth paste; add three-fourths cup water, hot or cold, stirring briskly and serve.

Note

May be prepared with hot milk instead of water and a little cream added if desired.

Rice Milk, 458 Calories

1 ounce rice. 1 saltspoon salt.

1 pint scalded milk. 1 teaspoon sugar.

Soak rice twelve hours, strain and add the scalded milk, salt and sugar. Stir well and cook slowly one hour. Rub through a fine sieve (thin with more hot milk if desired). Taste and add more seasoning if necessary. Sago or tapioca may be used in the same way.

Rum And Milk, 186 Calories

¾ cup milk. 1½ teaspoon sugar.

% tablespoon rum or brandy.

Use fresh or pasteurized milk. Put ingredients into a lemonade shaker or fruit jar (using rubber band and cover) ; cover well and shake until frothy. Serve in glass three-fourths filled.

Sherry Or Brandy And Milk, 173 Calories

¾ cup fresh milk.

¾ tablespoon brandy or 1/3 wineglass of sherry.

% teaspoon sugar. Nutmeg.

Blend as for "Rum and Milk." Fill glass three-fourths full and add a grating of nutmeg on top.

Cinnamon And Milk, 132 Calories

1 % cup new milk. Sugar.

Stick cinnamon. 1/3 teaspoon brandy.

Boil milk, with sufficient cinnamon to flavor pleasantly, and sweeten. This may be taken cold with the brandy. Very good in cases of diarrhoea. Children may take it warm without brandy.

1 Without sugar.

Matzoon Or Zoolak (German Hospital, New York City)

1 pint = 338 Calories.

Take forty-five pints of milk, boil thoroughly. Cream two or three times; that is, until all the cream is removed. When the milk is still quite warm add two (2) bottles of prepared bottled Zoolak. Mix thoroughly. Bottle quickly in pint bottles, not entirely full. Cork tightly immediately, and put in a warm place till the liquid shows creamy through the bottles. Then place and keep in a cold place.

N. B.- If chilled before it is thick it remains thin and the flavor is spoiled. If not kept very cold after it is made the fermentation is carried too far.

Junket, 169 Calories

1 cup fresh milk. 1 teaspoon cold water.

¼ Hansen's Junket Tablet.

Heat the milk until lukewarm; add the tablet dissolved in the cold water; allow it to jelly in a warm place; chill in ice-box; serve plain or in the various ways as directed in chapter "Nutritious Desserts".

Artificial Or Homemade Buttermilk

1 cup (whole milk buttermilk) =169 Calories. Pasteurize fresh, sweet milk, which may be new, or partly skimmed, or entirely fat-free, as desired, by heating it to between 160 and 175 degrees F, and holding at such temperature for at least 20 minutes, cool to 100 degrees.

Dissolve one Junket Brand Buttermilk Tablet in a tablespoon of cold milk or water and add a quart or less of the pasteurized milk. Leave in warm room until thick, 24 to 36 hours.

When milk has thickened, place in refrigerator. When cold, "Churn" by shaking the bottle vigorously for a minute or two. Or the milk may be prepared in a fruit jar, a bowl or a pitcher and beaten with an egg beater until smooth and creamy.

If the acid flavor is too mild, let stand cold another day.

If desired, the milk may be diluted with one-fourth water. A pinch of salt may be added.

Junket Buttermilk may be kept on ice or in refrigerator for a week or longer.