Put vinegar into glass, and break into it the egg. Season with salt and pepper. Serve without mixing.
Fruit Frappé.—
| Granulated gelatin | 1 ounce |
| Juice of six lemons. | |
| Beaten whites of two eggs. | |
| Water | 5 quarts |
| Syrup | 1 quart |
| Maraschino cherries | 8 ounces |
| Sliced peach | 4 ounces |
| Sliced pineapple | 4 ounces |
| Whole strawberries | 4 ounces |
| Sliced orange | 4 ounces |
Dissolve the gelatin in 1 quart boiling hot water; add the syrup and the balance of the water; add the whites of the eggs and lemon juice.
Koumiss.
The original koumiss is the Russian, made from mare’s milk, while that produced in this country and other parts of Europe is usually, probably always, made from cow’s milk. For this reason there is a difference in the preparation which may or may not be of consequence. It has been asserted that the ferment used in Russia differs from ordinary yeast, but this has not been established.
In an article on this subject, contributed by D. H. Davies to the Pharmaceutical Journal and Transactions, it is pointed out that mare’s milk contains less casein and fatty matter than cow’s milk, and he states that it is “therefore far more easy of digestion.” He thinks that cow’s milk yields a better preparation when diluted with water to reduce the percentage of casein, etc. He proposes the following formula:
| Fresh milk | 12 ounces |
| Water | 4 ounces |
| Brown sugar | 150 grains |
| Compressed yeast | 24 grains |
| Milk sugar | 3 drachms |
Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown sugar down in a mortar with a little of the mixture, then strain into the other portion.
Strong bottles are very essential, champagne bottles being frequently used, and the corks should fit tightly; in fact, it is almost necessary to use a bottling machine for the purpose, and once the cork is properly fixed it should be wired down. Many failures have resulted because the corks did not fit properly, the result being that the carbon dioxide escaped as formed and left a worthless preparation. It is further necessary to keep the preparation at a moderate temperature, and to be sure that the article is properly finished the operator should gently shake the bottles each day for about 10 minutes to prevent the clotting of the casein. It is well to take the precaution of rolling a cloth around the bottle during the shaking process, as the amount of gas generated is great, and should the bottle be weak it might explode.