Tablespoonful of sugar, juice of 1 lemon, 2 tablespoonfuls of sherry, half-cup of milk, half-cup of water.
MILK PUNCH.
Cup of milk, 2 tablespoonfuls of brandy. Sweeten to taste. Grated nutmeg may be added.
KUMISS.
Kumiss is an acid effervescing drink; contains a very small proportion of alcohol. It is much more easily digested than milk. The casein is so finely divided that lumps cannot be formed in the stomach and it is easily acted upon by the gastric secretion. In the United States it has been prepared from cows’ milk to which the ferment is added.
One tablespoonful of sugar in a quart of fresh milk. Dissolve one-fifth of a small cake of yeast in a little cold water, then stir it into the milk. Put the mixture into strong patent-stoppered bottles. Shake the bottles for one minute, then stand them on end in a refrigerator or other cool place. After three days place the bottles on their sides, and turn them occasionally. Five days will be required to perfect the fermentation.
BONNYCLABBER.
This is sour milk in which the curd and whey are served in the same dish. Curd, whey, and junket is milk where coagulation has been brought about by the action of rennet.
WINE WHEY.
Put 2 pints of milk into a saucepan, and place on fire. When about to boil add 2 wineglasses of sherry. Simmer fifteen minutes, skimming off the curds as they rise. Add a tablespoonful of sherry. Skim again, and strain through clean linen. If preferred, 2 tablespoonfuls of lemon juice may be used instead of wine.