2. Place on rack in a deep kettle; surround with cold
water to the level of the milk.
3. Heat gradually to 145° F., keep at that temperature
30 mins.
4. Cool quickly; keep in a cold place.
PEPTONIZED MILK.
1 tube Fairchild's peptonizing powder.
}/2 c. water.
2 c. milk.
1. Put powder and water into a bottle, shake to thor-
oughly mix.
2. Add milk, shake again.
Warm Process. — Place bottle in water at 115°F. Keep
at that temperature 10 mins. Place bottle on ice or heat
milk to boiling to stop the action of digestive ferment;
keep very cold, used as needed.
Cold Process. — Place bottle immediately on ice, use as
needed.
LEMON WHEY.
1 c. milk.
3 tb. lemon juice.
1 to 2 T. sugar✪ Lemon Whey.
Heat milk over hot water; add lemon juice.
Heat until a thick curd separates.
Strain, sweeten, serve hot or cold.
RENNET WHEY.
2 c. milk.
}/2 rennet tablet dissolved in
}/2 tb. cold water,
f.g. salt✪ Rennet Whey.
Heat milk until lukewarm ; add rennet.
Let stand in warm place until set.
314
CANADIAN COOK BOOK
3. Break up with a silver fork, let stand Yi hr.
4. Strain through cheesecloth, add salt and sugar if
desired.
KOUMISS.
1 qt. milk.
13^ tb. sugar.
yeast cake, dissolved in
1 tb. lukewarm water✪ Koumiss.
1. Heat 2 c. milk to boiling, add to remaining milk;
add sugar, cool to lukewarm.
2. Add dissolved yeast; mix well.
3. Fill sterilized koumiss bottles to within V/i' of top;
cork tightly, tie down with strong twine.
4. Stand in refrigerator; in 3 days turn bottles on their
sides ; leave 2 days longer.
One-Day Method. — Use 3^ yeast cake; keep bottles in
warm place — 80°F.for6 hours; place in refrigerator 24 hours;
then serve.
Note. — If refrigerator is very cold, the 5-day method may
be changed by keeping koumiss in room temperature 12
hours, then place in refrigerator.
Note. — Koumiss is used in cases of fever, indigestion,
gastric troubles and wasting diseases. It acts as a slight
stimulant containing about 2% of alcohol ; the nutrients are
partly pre-digested. It should be effervescent, smooth and
about the consistency of thin cream.
BEEF JUICE.
1. Use a piece of upper round or rump steak.
2. Remove fat; wipe with a damp cloth✪ Beef Juice.
3. Place in broiler and heat slightly 2 or 3 mins. to start
the flow of juices (do not sear the meat).
4. Lay on a plate and cut across several times.
5. Place in meat press and slowly extract the juice —
a lemon squeezer or potato ricer may be used.
6. Chill; season with salt and serve in a cup or colored
glass.
Note. — 1 lb. beef yields about 4 oz. juice. Beef juice
may be diluted with water, barley water or beef broth.
INVALID FOODS AND BEVERAGES
815
BEEF TEA.
1 lb. round steak.
^ c. cold water.
1. Remove fat from meat, wipe with damp cloth.
2. Cut fine or put through meat chopper.
3. Put into glass or stone jar, add water, cover.
4. Place on a rack in kettle of cold water, heat gradually
to 130°F.; keep at that temperature 13^ hours.
5. Strain, pressing the meat to extract all the juice.
6. Season with salt; serve.
Note. — Beef tea may be served very cold or frozen as
a water-ice.
BEEF BROTH.
1 lb. lean beef.
2 c. cold water✪ Beef Broth.
1. Use juicy, round steak; remove all fat, wipe with a
damp cloth.
2. Grind or cut very fine, put in glass or stone jar; add
cold water.
3. Let stand 1 hour then heat slowly to 135°F.; keep at
that temperature 1 hour.
4. Strain; season with salt.
Page 95 · 7 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Place on rack in a deep kettle; surround with cold water to the level of the milk.
3. Heat gradually to 145° F., keep at that temperature 30 mins.
4. Cool quickly; keep in a cold place.
PEPTONIZED MILK.
1 tube Fairchild's peptonizing powder. }/2 c. water.
2 c. milk.
1. Put powder and water into a bottle, shake to thoroughly mix.
2. Add milk, shake again.
Warm Process. — Place bottle in water at 115°F. Keep at that temperature 10 mins. Place bottle on ice or heat milk to boiling to stop the action of digestive ferment; keep very cold, used as needed.
Cold Process. — Place bottle immediately on ice, use as needed.
LEMON WHEY.
1 c. milk. 3 tb. lemon juice. 1 to 2 T. sugar.
Heat milk over hot water; add lemon juice. Heat until a thick curd separates. Strain, sweeten, serve hot or cold.
RENNET WHEY.
2 c. milk.
}/2 rennet tablet dissolved in }/2 tb. cold water, f.g. salt.
Heat milk until lukewarm ; add rennet. Let stand in warm place until set.
3. Break up with a silver fork, let stand Yi hr.
4. Strain through cheesecloth, add salt and sugar if desired.
KOUMISS.
1 qt. milk. 13^ tb. sugar.
yeast cake, dissolved in 1 tb. lukewarm water.
1. Heat 2 c. milk to boiling, add to remaining milk; add sugar, cool to lukewarm.
2. Add dissolved yeast; mix well.
3. Fill sterilized koumiss bottles to within V/i' of top; cork tightly, tie down with strong twine.
4. Stand in refrigerator; in 3 days turn bottles on their sides ; leave 2 days longer.
One-Day Method. — Use 3^ yeast cake; keep bottles in warm place — 80°F.for6 hours; place in refrigerator 24 hours; then serve.
Note. — If refrigerator is very cold, the 5-day method may be changed by keeping koumiss in room temperature 12 hours, then place in refrigerator.
Note. — Koumiss is used in cases of fever, indigestion, gastric troubles and wasting diseases. It acts as a slight stimulant containing about 2% of alcohol ; the nutrients are partly pre-digested. It should be effervescent, smooth and about the consistency of thin cream.
BEEF JUICE.
1. Use a piece of upper round or rump steak.
2. Remove fat; wipe with a damp cloth.
3. Place in broiler and heat slightly 2 or 3 mins. to start the flow of juices (do not sear the meat).
4. Lay on a plate and cut across several times.
5. Place in meat press and slowly extract the juice — a lemon squeezer or potato ricer may be used.
6. Chill; season with salt and serve in a cup or colored glass.
Note. — 1 lb. beef yields about 4 oz. juice. Beef juice may be diluted with water, barley water or beef broth.
BEEF TEA.
1 lb. round steak. ^ c. cold water.
1. Remove fat from meat, wipe with damp cloth.
2. Cut fine or put through meat chopper.
3. Put into glass or stone jar, add water, cover.
4. Place on a rack in kettle of cold water, heat gradually to 130°F.; keep at that temperature 13^ hours.
5. Strain, pressing the meat to extract all the juice.
6. Season with salt; serve.
Note. — Beef tea may be served very cold or frozen as a water-ice.
BEEF BROTH.
1 lb. lean beef.
2 c. cold water.
1. Use juicy, round steak; remove all fat, wipe with a damp cloth.
2. Grind or cut very fine, put in glass or stone jar; add cold water.
3. Let stand 1 hour then heat slowly to 135°F.; keep at that temperature 1 hour.
4. Strain; season with salt.
Records on this page
Lemon WheyRennet WheyKoumissBeef JuiceBeef BrothBeef TeaBeef Tea