Wine Whey

Put one pint of milk into a saucepan; heat gently to 160° Fahr., add four tablespoonfuls of sherry, strain through two thicknesses of cheesecloth and it is ready for use.

A quart of this may be made early in the day and kept in a cold place, and used as needed. The recipe is for a single feeding.

Rennet Whey

Heat a quart of milk to blood heat; add one teaspoonful of rennet essence dissolved in two tablespoonfuls of water; allow the milk to stand until it solidifies; then break the curd with a fork or egg beater, turn it into a cheesecloth and allow it to drain; put at once into a cold place and use as needed.

Lemon Whey

Heat a pint of milk to 1600 Fahr., add hastily the juice of a lemon, strain and use. This may be sweetened if sugar is allowed.

Tamarind Whey

Heat a pint of milk to 160o Fahr. Stir in a tablespoon-ful of tamarind pulp that has been moistened in a little water; as soon as the curd separates, strain and stand aside to cool.

This is exceedingly good in cases of fever or chronic constipation.

Albuminized Whey

Heat one quart of milk to 980 Fahr., add two table-spoonfuls of rennin essence or two junket tablets. Stand this aside until the milk solidifies, then break it with a fork, and strain it through cheesecloth, saving the whey. When the whey is perfectly cold, put half of it into a quart jar and add the unbeaten whites of two eggs. Screw on the top of the jar, shake until the eggs and whey are thoroughly blended, strain through a fine sieve into the remaining portion of whey, and stand aside in a cold place.

Use in cases of acute gastritis.