For Making Milk Jelly, Milk Punch, Milk Lemonade, and for use with

Fruit Juices or Acids

Peptonize a pint of milk by the "Warm Process," keeping the bottle in the water bath for one hour; pour the peptonized milk into a saucepan and heat to boiling, when it is ready for use if it is required hot; or it may be put on ice, in a bottle or any suitable container, to be used for punches, lemonade, etc.

It is necessary to peptonize the milk quite completely - for one hour - so that it will not curdle when mixed with lemon juice or acid. The bitter taste of this "specially peptonized milk" is not evident in the jellies, punches, etc., and these foods are very agreeable and exceedingly assimilable.

Peptonized Milk Jelly

1 pint "specially peptonized milk," hot 1/2 box best gelatin

Sugar to taste

Rinds and juice of one fresh lemon and orange

2 or 3 tablespoonfuls best St. Croix rum, or brandy, etc.

Soak the gelatin in a teacupful of cold water, pour the hot milk over it and add the sugar; stir until dissolved, then throw in the lemon and orange rinds.

Squeeze the juice of the lemon and orange into a glass and strain; stir in the rum or brandy, etc., then mix with the milk and gelatin; strain.

When the mixture has cooled to a syrup so as to be almost ready to set, pour into molds or glasses wet in cold water and put on ice or in cold water or in a cold place to harden; if it is too warm when poured into the molds, it is apt to separate in setting.

Peptonized Milk Punch

Take a goblet about one-third full of finely-crushed ice, add a tablespoonful of St. Croix rum, a dash of curacao, or any liquor that is agreeable to the taste; fill the glass with "specially peptonized milk," stir well and grate a little nutmeg on top.

"Specially peptonized milk" may be used in the same way as fresh milk in making punches - with St. Croix rum or Jamaica, or any spirits that may be preferred.

Peptonized Milk Lemonade

Take a goblet one-third full of finely-crushed ice; add the juice of a lemon, and sugar to taste; fill the glass with "specially peptonized milk" and stir well.

If preferred, equal parts of the peptonized milk and mineral water may be used instead of milk alone, the mineral water being first poured on the ice and then the milk added; this makes a very agreeable effervescing punch.

Hot Peptonized Milk As A Beverage

Hot peptonized milk is a grateful and nourishing beverage for invalids, dyspeptics, diabetics and consumptives. In many cases, it is most helpful in the morning, taken upon rising, or with breakfast, and it is excellent at any time when one suffers from exhaustion with intolerance of solid food. There is nothing better in the way of nourishment to take before retiring than hot peptonized milk, and at the table it is a good substitute for tea or coffee.

Peptonized Milk With Cereals

Oatmeal, rice, hominy, etc., are more readily digestible when taken with peptonized milk, and its use with the various cereals is especially recommended for young children and children with defective digestion.

Peptonized Milk Gruel

Mix a half pint of well-boiled hot gruel with a half pint of cold fresh milk and strain into a pitcher or jar; add immediately the powder contained in one of the Peptonizing Tubes (Fairchild) and stir until it is dissolved. Put the pitcher or jar in a hot water bath or warm place for five minutes; then pour the mixture into a clean bottle and place on ice; serve hot or cold.

The gruel may be made from arrowroot, wheat flour, barley, or oatmeal, etc.; but in each instance the farinaceous material should be boiled with water until the starch granules are thoroughly swollen and broken up.

Partial Digestion Of Farinaceous Foods

At The Table

To a dish of well-cooked porridge of oatmeal, wheaten . grits, or rice, etc., as warm as agreeable, add one or two teaspoonfuls of Diazyme Essence and stir for a few minutes, until thoroughly mixed.

The food must not be hotter than can be agreeably borne by the mouth, or the digestive principle will be destroyed.

Extractum Pancreatis may be used in the same manner, a measureful of the dry powder instead of a teaspoon-ful of Diazyme Essence. This powder imparts no taste or odor to the food and is handy to use. It contains also the other digestive principles - those capable of digesting milk, fat, etc., and thus aids in the digestion of the foods taken with the cereal.