182 THE STORY OF MILK 



Stir well and cook one hour; then rub through a fine sieve. Thin 

 with more hot milk and serve. 



Kumyss (see also Chapter II) 



1/6 cake Fleischman's yeast 1 tablespoon water 



13^ tablespoons sugar 1 quart milk 



Make a thin syrup of the sugar and water and cook one minute. 

 Soften the yeast in two tablespoons of lukewarm milk. Heat the 

 milk until lukewarm, add other ingredients and shake. Put in 

 stone, sterile bottles, place in an upright position for twelve hours, 

 at 70° (kitchen heat) ; then turn on side and leave at a temperature 

 of 50° (lower part of ice box). Ready for use after the first twenty- 

 four hours; often kept several days, but the longer it is kept the less 

 palatable it is. It should look like thick, foamy cream. 



Egg Milk Shake 



1 egg ^ Sugar 



1 cup milk Vanilla 



Break the egg into a large glass and beat well. Add sugar and 

 a couple of drops of vanilla or a dust of nutmeg and beat again. 

 Fill up glass with rich milk. This makes a very nourishing drink. 



Buttermilk Shake 



1 cup buttermilk Few drops lemon extract 



1 egg Salt 



Sugar 



Break egg into bowl, beat thoroughly with egg beater, add sugar, 

 flavoring, a tiny pinch of salt and buttermilk. Beat again till 

 light and foamy. Turn into glass. 



Buttermilk Lemonade 



A variation may be made from ordinary buttermilk 

 by the addition of lemon juice and sugar. ^'Butter- 

 milk lemonade" usually requires the juice of three 



