ain, mash, add
the hot liquid, and strain; add the beaten yolks and seasoning. Cook in a
double boiler until the egg thickens, stirring constantly. Serve
immediately.

Oyster Stew.--One cupful of milk, one pint of oysters, one-fourth
teaspoonful of salt, one tablespoonful of butter, pepper. Heat the milk.
Cook and strain the oyster juice. Add the oysters, which have been rinsed,
and cook until the edges curl. Add seasoning, butter and hot milk. Serve
at once This soup may be thickened with a tablespoonful of flour cooked in
butter as for white sauce.

Peptonized Milk.--Cold Process.--Mix milk, water and peptonizing agents,
and immediately place the bottle on ice. Use when ordinary milk is
required. This is particularly suited for dyspeptics and individuals with
whom milk does not, as a rule, agree. The flavor of the milk remains
unchanged.

[654 MOTHERS' REMEDIES]

Peptonized Milk.--Warm Process.--Put in a glass jar one pint of milk and
four ounces of cold water; add five grains of extract of pancreas and
fifteen grains of bicarbonate of soda. After mixing thoroughly, place the
jar in water as hot as can be borne by the hand (about 115 degrees). This
should be heated for from six to twenty minutes. At the end of this time
it may be placed upon ice until required. The contents of one of
Fairchild's peptonizing tubes may be used in place of the pancreas
extract. If the milk is to be kept for any length of time, it should be
brought to a boil, to prevent the formation of too much peptone, which
renders the milk bitter.

Hot Peptonized Milk.--Mix together the usual peptonizing ingredients and
add a pint of fresh cold milk; after thoroughly shaking the bottle, place
it on ice. When needed pour out the required amount, heat it, and drink it
as hot as it can agreeably be taken. If required for immediate use, the
ingredients may be mixed together in a saucepan and slowly heated to the
proper temperature.

Peptonized Milk Punch.--In the usual milk punch recipes the specially
peptonized milk may be used in place of ordinary milk. Take a goblet
one-third full of finely crushed ice; pour on it a tablespoonful of rum
and a dash of curacao, or any other liquor agreeable to the taste. Fill
the glass with peptonized milk; stir well, sweeten to taste and grate a
little nutmeg on top.

Peptonized Milk Gruel.--Mix with a teaspoonful of wheat flour, arrowroot
flour, or Robinson's barley flour with half a pint of cold water. Boil f