lories_

1 pt. of milk
1 tube of (Fairchild's) peptonizing powder

Dissolve the powder in 1 gill of cold water, and place in a clean
quart jar (glass).

Pour in 1 pint of cold milk and stop the bottle with cotton, shake
well and place the bottle in a saucepan containing water just warm
enough to allow of the hand being immersed without being burned
(115 deg. F.).

Keep the water at this temperature for 5 to 10 minutes or longer
according to the degree of peptonization desired. Lift out of the warm
water and plunge into cold, then place at once on ice.

The milk may be poured from bottle into a clean saucepan and brought
quickly to a boil to prevent further peptonization; this process,
however, is apt to make the milk very bitter and should not be used
unless it is to be flavored with fruit juice.

PEPTONIZED MILK PUNCH

_212 calories_

Take a goblet about one-third full of finely crushed ice, add a
tablespoonful of St. Croix rum, a dash of curacao or any liquor that
is agreeable to the taste; fill the glass with "specially peptonized
milk," stir well, and grate a little nutmeg on top. Add 1 tablespoon
sugar.

BUTTERMILK (BULGARIAN)

_627 calories_

1 qt. fresh whole milk (or skimmed if desired)
1-1/2 to 2 oz. (Bulgarian) starter, or 1 buttermilk tablet[37]

If latter is used dissolve tablet in 1 gill of cold water.

Stir the buttermilk starter into the cold milk and place in a one-half
gallon glass jar, place the cover on loosely and allow the jar to
stand for 12 hours or until the milk is well clabbered. (Insert a
thin-bladed knife close to the jar so that the rest of the milk is not
disturbed to see if the coagulation is complete.) When this is
accomplished place the jar in the ice-box. After the milk has become
thoroughly cold, beat thoroughly. The mixture is like any well-made
buttermilk. If the cream is removed before adding the culture the milk
will be lower nutrient value, but in many cases this is necessary
since it is often the fats which cause a disturbance.

COCOA

_147-166 calories_

2 tsp. cocoa
1-2 tsp. sugar
1/2 cup boiling water
2/3 cup milk

Mix cocoa and sugar together and add boiling water slowly. Boil 3 to
5 minutes; heat milk in double boiler and add cocoa mixture. Beat with
Dover egg beater to distribute cocoa and prevent scum forming. Serve
with or without whipped cream. Cocoa may be reinforced as directed in
"broths" with albumen or the whole or y