KOUMISS 105 



Buttermilk Pop 



To i gallon of fresh buttermilk add J pint of 

 20 per cent cream and J pound of sugar, also a few 

 granules of salt. Heat to boiling, stirring constantly 

 to keep curd well mixed. Add 8 grams of corn- 

 starch previously mixed with cold water. 



Repeat experiment, using I pound of corn meal in 

 place of corn-starch. Add a pinch of baking soda; 

 shake well and drink. 



Koumiss 



To 7 pints of pasteurized milk, either skimmed 

 or 3 per cent, add 4 ovmces of cane sugar and J 

 cake of bakers' yeast after pulverizing and dissolving 

 in about 3 ounces of lukewarm water. Mix thor- 

 oughly at 95° F. and pour into a long-necked quart 

 bottle. A champagne bottle answers the purpose 

 very well. Fasten a light wire over cork to prevent 

 the escape of air. Allow to cool gradually and 

 remain at 60° F. to 70° F. for twenty-four to thirty- 

 six hours. Then it is ready for use. If desired to 

 keep longer put on ice. A koumiss faucet inserted 

 in the cork before allowing to ferment greatly facili- 

 tates opening the bottle for use. The acid developed 

 in koumiss, like that of buttermilk, has a high 

 dietetic value, is readily digested, and very nutritious. 



Buttermilk 



Make buttermilk by ripening skim-milk with starter 

 at 70° F. until it is slightly coagulated but has 



