MILK BEVERAGES
Whey
1 qt. fresh milk
1 Junket Tablet
1 tablespoon cold water
Heat the milk until lukewarm and add the tablet dissolved in the cold water. Allow it to set in a warm room. Then break up the curd gently and strain it through two thicknesses of cheese-cloth, being careful to remove all the casein. Cool at once and serve cold, without or with sweetening, and flavor as desired.
Lemon Whey
1 qt. hot milk
3 tablespoons sugar
½ cup lemon juice
Heat the milk in a double boiler and add the lemon juice. Cook without stirring until the whey separates. Strain through cheese-cloth and add the sugar. Serve hot or cold, garnished with small slices of lemon.
Cinnamon and Milk
1 qt. new milk
Stick cinnamon
Sugar
Boil milk with sufficient cinnamon to flavor as desired. Sweeten and serve warm or cold.
Rice Milk
1 ounce rice
1 pint milk
1 saltspoon salt
1 teaspoon sugar
Soak the rice twelve hours. Add the scalded milk, salt and sugar. Stir well and cook one hour; then rub through a fine sieve. Thin with more hot milk and serve.
Kumyss (see also Chapter [II])
⅙ cake Fleischmann’s yeast
1¼ tablespoons sugar
1 tablespoon water
1 quart milk
Make a thin syrup of the sugar and water and cook one minute. Soften the yeast in two tablespoons of lukewarm milk. Heat the milk until lukewarm, add other ingredients and shake. Put in stone, sterile bottles, place in an upright position for twelve hours, at 70° (kitchen heat); then turn on side and leave at a temperature of 50° (lower part of ice box). Ready for use after the first twenty-four hours; often kept several days, but the longer it is kept the less palatable it is. It should look like thick, foamy cream.
Egg Milk Shake
1 egg
1 cup milk
Sugar
Vanilla
Break the egg into a large glass and beat well. Add sugar and a couple of drops of vanilla or a dust of nutmeg and beat again. Fill up glass with rich milk. This makes a very nourishing drink.
Buttermilk Shake
1 cup buttermilk
1 egg
Sugar
Few drops lemon extract
Salt
Break egg into bowl, beat thoroughly with egg beater, add sugar, flavoring, a tiny pinch of salt and buttermilk. Beat again till light and foamy. Turn into glass.
Buttermilk Lemonade
A variation may be made from ordinary buttermilk by the addition of lemon juice and sugar. “Buttermilk lemonade” usually requires the juice of three lemons to one quart of buttermilk. The quantity of lemon and sugar, however, should be varied to suit the taste of the individual. The beverage is delightful and is especially refreshing on a hot summer day.
One may also use the juice of two oranges and one lemon to one quart of buttermilk, instead of the lemons alone.
Many people like the clear buttermilk slightly sweetened with a few grains of salt added.
Chocolate
1½ squares chocolate
4 tablespoons sugar
Few grains salt
1 cup boiling water
3 cups milk
½ teaspoon vanilla
Scald milk. Melt chocolate in small saucepan and gradually add boiling water. When smooth add to scalded milk, sweeten and add salt and vanilla. Mill with Dover egg beater, and serve, putting a large teaspoon of whipped cream on each cup.
Cocoa
¼ cup cocoa
¼ cup sugar
Few grains salt
1 cup water
3 cups milk
½ teaspoon vanilla
Mix cocoa and sugar, add water and stir into milk already heated in double boiler. Cook 15 minutes, add vanilla and salt. Serve with whipped cream. A famous cook known to the writer adds 1 teaspoon cornstarch dissolved in 1 tablespoon cold water to the cocoa when nearly ready for the table. It adds to the apparent richness of the beverage.