Put milk and water into a bottle and add the peptonizing powder. Shake well and place bottle in warm water from 105° to 115° F., and leave about ten minutes at that temperature. Shake from time to time.
COMPLETELY PEPTONIZED MILK.
The process is exactly the same as the partially peptonized milk, except that it is continued for two hours, which is required for the conversion of all the proteins into peptones. For older children the bitter taste may be covered by lemon-juice and cane-sugar, one even teaspoonful of cane-sugar and two teaspoonfuls of lemon-juice being added to ℥iv of milk.
BUTTERMILK.
To 1 quart of fat-free milk add 8 ounces of sterile water. Crush tablet of lactic acid bacilli into the mixture; allow to stand for twenty-four hours at room temperature, then place on ice.
DIRECTIONS FOR MAKING BUTTERMILK
FROM LACTONE TABLETS.
| Fresh skimmed milk, | 1 quart; |
| Hot water, | 1½ to 2 cupsful; |
| Salt, | ½ teaspoonful; |
| Lactone tablet, | 1. |
Add hot water to milk; then salt; then the lactone tablet, well crushed. Stir well, cover with clean towel, and leave at ordinary room temperature. When the milk becomes thick and fermented set in ice-box for use. Before using heat the buttermilk until perfectly smooth.
BARLEY JELLY.
Three tablespoonfuls of barley to 1 pint of water. Cook two hours.