Heating the milk renders it perfectly wholesome and much safer for an invalid than raw milk, and also improves the flavor of the drink.
SHERRY AND EGG
Break an egg into a bowl, and put in a teaspoon of sugar; beat the two together until the sugar is thoroughly mixed with the egg, but not enough to make the egg froth; to this add two tablespoons of sherry wine, and a fourth of a cup of cold water, mixing them thoroughly. Strain all into a tumbler, and serve immediately.
STERILIZED MILK
The change which takes place in milk known as "souring" is caused by the growth of micro-organisms in it, which are killed by heat; therefore, to prevent souring, milk must be subjected to a temperature sufficiently high to insure their destruction. Some micro-organisms are killed at 136° Fahr., but this temperature cannot be said to destroy, or to inhibit the growth of all bacteria commonly found in milk. We must endeavor then to use such a degree of heat as shall accomplish this without seriously injuring the natural properties and flavors of the liquid. Authorities vary on this point, some putting the temperature as high as 212° Fahr., and others as low as 167° Fahr. The author has found, in an experience of two years in sterilizing milk every day, that 190° Fahr. is, under ordinary circumstances, a safe and easily practicable temperature to employ. With this degree of heat the flavor of the milk is excellent.
The process is as follows: The milk is put into clean glass flasks or bottles with small mouths which are stoppered with plugs of cotton batting, or, as it is sometimes called, "cotton-wool." These are placed in a wire basket, and the basket immersed in a kettle of warm water, the temperature of which is not allowed to exceed 190° Fahr. As soon as the heat is at or near that point the time is marked, and the milk is kept at that temperature for one hour. Then the bottles are removed, cooled quickly, and placed in the refrigerator. If it is desirable to keep the milk an indefinite time, the process should be repeated the second day, and again the third day, a third sterilization being necessary to insure success, since spores of organisms may escape the first and even the second heating.
For all ordinary household purposes, however, and as a safe food for the sick, heating once is all that is necessary. Milk thus treated will keep in the temperature of an ordinary room, even in warm weather, from twenty to thirty hours. By using the small-mouthed flasks very little scum is formed, and thus the valuable albuminous portion is preserved in the milk. Also, a small quantity at a time may be used without disturbing the rest.
To Sterilize for Family Use. Milk may also be preserved by open sterilization in a saucepan or kettle by the following simple process: Heat the milk until a scum forms over it; keep it at, or near, the temperature it then has for one hour, then pour it into a thoroughly washed and scalded pitcher, cool it, and put it into a refrigerator or some cool place. It will remain sweet for twenty-four hours, and, unless the weather be very warm, it will be good at the end of thirty-six hours. Should it sour before the end of twenty-four hours, it indicates that the temperature was too low, or the time of exposure to the heat too short. A chemist's thermometer costs but little, and will be found very useful for testing milk. It should be borne in mind, in this connection, that milk is not rendered absolutely sterile,—that is, free from all possible organisms and spores which may occur in it,—except at a temperature of at least 212° Fahr., or even higher.
Sterilized milk diluted with water is a nutritious and wholesome drink for the sick. Of course the water with which it is diluted should be boiled.[32]
In hospital practice nurses have told me that patients suffering from sleeplessness will often fall into quiet slumber after drinking hot milk, and that not infrequently the ordered hypodermic of morphine is not needed when hot milk is used.