Put the desired amount of milk into clean sterilized bottles, put in cotton stopper, set on a grate and heat in a water bath to 170° F. or 212° F. Keep the milk at this temperature for 40 minutes or longer, then remove from the fire; when the water has cooled take out the bottles and place them on ice.
Recipes for the preparation of different forms of peptonized milk can be found in the directions given with digestive ferments, when bought at the drug store.
Dissolve one-fourth of a cake of compressed yeast in a little warm water. Take a quart of fresh blood-warm milk, add to it a tablespoonful of sugar and the yeast. Put the mixture into beer bottles with patent stoppers, filling them to the neck. Place them for about twelve hours in a room suitable for raising bread, at a temperature of about 70°, then put the bottles on ice, up side down, until wanted.
Wash one-half a cup of Carolina rice several times with water, then soak or put on to boil at once with three pints of water. Boil slowly for about an hour, strain, and sweeten, or flavor as desired. Serve plain or with one-fifth part of sterilized cream.
Prepare in the same manner as rice water.
It can be prepared in many different ways, and mixed with barley-water, and cream, or used for sweetening in the preparation of gruels.
Toast a slice of stale wheat or black bread until thoroughly brown. Break into small pieces and pour on it two or three cups of boiling water. Cover tightly, and set aside for twenty minutes or longer. Strain, and flavor to suit the taste. Serve hot or cold.
Prepare like toast water, and add the peelings of one or two apples before pouring on the boiling water.
Boil a quart of water for several minutes with three to five tablespoonsful of sugar, and the rind of one lemon. Remove from the fire, add the juice of two or three lemons or oranges, strain and cool. Fresh clean cold water may be added to suit the taste. This is excellent in fevers, where much fluid food is required. It may be served hot or cold.
Soak over night a cupful of Ralston’s select bran in one quart of soft warm or cold water. The next day strain it and serve raw, or put it on to boil, simmer for one-half hour, then strain. Serve hot or cold. The bran may be mixed with oats or ryenuts when put to soak, and may be used raw or boiled. Hot bran tea with cream is excellent as a substitute for tea. It can be prepared without soaking.
Broil one pound of thick round steak, cut into small pieces and press the juice out with a lemon squeezer or meat press. It may be served with or without lemon juice and be diluted with warm water, if desired. When heating, do not coagulate the albumen by boiling, but place the cup or bottle containing the juice in a kettle of warm water.
Grind or chop some round steak, put into a quart jar and fill with warm water. Place the jar in warm water and let stand three or four hours. The temperature must not rise above 155° F. Strain through a cheese-cloth, and flavor with a little lemon or salt.
Wash a beef bone thoroughly with hot and cold water. Put on to boil and cook very slowly for three or four hours. It may be flavored with onion, potato or soup greens. Strain through a fine strainer or cheese-cloth. Serve hot or cold. If a few teaspoonsful of hot sterilized cream or the yolk of an egg is added before serving it will improve the taste and make it more nutritious.
Soak the desired amount of dried vegetable. Prepare as directed on package. Add some soup stock or beef extract before serving.
Take a bone of veal without meat, wash it thoroughly first with cold and then with warm water. Bring to a boil with cold water and pour off the first water. Bring to a boil again with hot or cold water, skim carefully, add salt, and let it simmer gently for several hours. Strain through a fine sieve or cheese-cloth. When cool set on ice. If thickening is desired, cook one-half a cup of Cook’s flaked rice in an equal amount of water, and add a little salt. Mix with one-half a cup of veal jelly, and serve. A few tablespoons of cream may be added to it, or the broth may be served clear with zwieback.
Stir the yolk of an egg with two tablespoonsful of cold water until well mixed. Then gradually add eight to fifteen ounces of broth. Stir constantly to prevent the egg from curdling. If the whole egg is desired, beat it with an egg-beater and prepare in same way. Less than eight ounces of broth to one egg will make it too rich. A few drops of lemon may be added.
Mix an equal amount of strained veal broth and strained tomato juice. Let cool and serve. If freshly strained canned tomatoes are used, do not cook the tomatoes. If it stands longer than twelve hours, bring to the boiling point in order to prevent fermentation.
Veal jelly may be flavored in many different ways. It is better to cook the stock with salt only. In this way the flavor can be changed each time by adding vegetable broth obtained by boiling vegetables in a small amount of water and straining. Onions are a very good flavoring. A great variety of vegetables should not be used at one time.
Put two teaspoonsful of malted milk into a cup, pour on some boiling water and add a pinch of salt and one-fourth of a cup of cream.
Prepare as the foregoing, omitting the cream. Serve plain, or add a few drops of lemon juice.
Soak a cup of bran and a slice of thoroughly toasted black bread for several hours in a quart of water. Add a stick of cinnamon, bring to a boil and let simmer slowly for 20 minutes or longer. Strain and serve hot or cold.
Put a tablespoonful of tea into a teapot and pour on it one-half a pint of boiling water. Allow it to stand on a hot platter or over steam for 5 minutes. Then strain and serve.
Prepare the same as camomile tea.
Put two tablespoonsful of buckthorn bark into a teapot, pour on it a cup of boiling water, and allow to steep from 10 to 15 minutes. Strain and serve warm (not hot).
Soak one of Hansen’s rennet tablets in a little cold water. Heat one quart of skim milk or fresh milk until it is lukewarm. Crush the tablet and mix with the milk, and stand on a warm place for 5 minutes or until it is thick. Then heat over the fire until the whey separates. Strain and throw away the curd.
Heat some fresh milk until it is blood-warm. Add Fairchild’s essence of pepsin, according to directions.
Wash and let it soak for several hours, or over night. Boil for 10 minutes, strain through cheese-cloth, and add one-half or two-thirds of a cup of hot milk. Flavor as desired.
Wash some fresh green peas in the pods and grind through a meat grinder, allowing the liquid to drain into a bowl.
Heat a pint of fresh milk to about 200° F., remove from the fire and squeeze into it the juice of one-half a lemon. Let stand for a few minutes, beat with a fork, and strain through a cheese-cloth. Serve hot or cold.
Add to the white of one fresh egg eight ounces of water and a little lemon juice or brandy, and shake thoroughly. Keep on ice.
Add a quart of water to two tablespoonsful of whole flax seed. Boil one or two hours with one or two tablespoonsful of sugar. Strain and add lemon juice or cream, to suit the taste.
Soak a cup of barley over night. Put to boil with two quarts of water, add a little salt and the skins of two or three apples, and a little sugar. Boil slowly for an hour or until it becomes red in color. Strain, and add lemon juice, if desired. Serve hot or cold.
Beat the whole of an egg with one-half a cup or less of water. Flavor with lemon juice.
Beat the yolk of an egg with one-half or a whole cup of water. Flavor with lemon juice.
Take some lemonade prepared from oranges and lemons and add to it the yolk or the whole of an egg. The acid taste must dominate the sweet taste.
Beat up the whole or the yolk of an egg with a little water and some brandy, sherry, cognac or whiskey, and one or two teaspoonsful of sugar. To this add eight to ten ounces of rich raw or sterilized milk, or one-half cream and one-half water. Flavor with nutmeg or bitter almond.
Boil some water with a little sugar and the rind of a lemon, orange or apple. Add to it some preserved strawberry, cherry, pineapple, currant or raspberry juice, and seltzer water, or add a mixture of several different fruit juices. This is excellent for fever patients, but not for people suffering with lung or heart diseases.
Blanch one cup of almond meats, chop or grind them coarsely, and pour over them a quart of hot water. Let stand several hours or over night, press through a cheese-cloth, and keep on ice. A few bitter almonds may be added.
Wash a half cup of dried currants or raisins, put on to boil with a pint of water, a tablespoonful of rye nuts or black toast, a piece of cinnamon, some lemon rind and one or two tablespoonsful of sugar. Simmer slowly for fifteen minutes, add a pint of Munchener’s Spatenbraü, let it boil for one minute, and strain. Keep in a cool place. Serve hot or cold.
Wash two cups of fresh strawberries. Put into a milk-pitcher and add two quarts of fresh raw or cold boiled milk, a little vanilla and a small piece of ice. Strain, serve with zwieback or shredded wheat. Sugar may be added, if desired. This is more wholesome than ice cream.
Mix thoroughly the yolk of three eggs with three teaspoonsful of sugar. Add a pint of white or red wine or one-half of wine and one-half of water. Serve with zwieback or wafers.
Rinse the teapot with boiling water. Take a teaspoonful of black Japan tea, add a pint of boiling water, and let stand over steam for one or two minutes. Strain, and serve hot or cold with lemon juice or cream.
Grind very coarsely two tablespoonsful of fresh coffee beans. Pour two cups of boiling water on them, let stand 5 minutes (do not boil), then strain. Serve black or with cream. Tea and coffee should be used for medicinal purposes only.
Take one-half cup of instantaneous Postum or Kneipp’s malt coffee, pour three or four cups of boiling water on it. Let stand from 5 to 15 minutes, then strain. Serve hot or cold, with or without cream. People who wish to leave off coffee may add a teaspoonful of coffee beans to the cereal coffee a few minutes before straining. In this way they will gradually lose the desire for coffee. Bran tea or legume tea may be substituted for black tea or coffee.
Dissolve one teaspoonful of cocoa and one of sugar in a little boiling water or milk and add a cup of rich milk. Let all boil a few minutes. Hot or whipped cream may be added before serving.
Dissolve one-half a teaspoonful of cocoa and one teaspoonful of milk sugar in a little boiling water, add one cup of hot rich milk or one-half cup of cream and water, and boil a few minutes. Add more cream, if desired.
Boil cocoa shells for twenty minutes, then strain. Use as a substitute for tea or coffee.
Use white, brown or black beans; soak one-half cup of beans in warm soft water over night. The next day put on to boil in a quart of water, cook slowly for one hour or longer, and keep covered well. Then strain and serve plain, or add some hot cream to it. Small white and lima beans are excellent in the summer.
Prepare the same as bean tea. Dry green peas are richer in minerals than yellow peas. Yellow peas contain more starch.