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