Elements of the theory and practice of cookery

Fairchild's peptonizing powder, 1 tubeful. Cold water, % cupful. Fresh cold milk, 1 pint. Shake the water and powder together in a quart glass jar or bottle, add the milk, and shake again. Set the jar into warm water, and keep it as near 130° F. as you can for twenty minutes. Then put it at once on ice. SPECIAL DIETS 303 Serve with grated nutmeg, sugar, or mineral water, as the patient may prefer or the doctor prescribe. For a baby, milk is sometimes completely peptonized by keeping it at a temperature of 120° for two hours. Kumiss Milk, 1 quart. Lukewarm water, 1 tablespoonful. Sugar, 1 tablespoonful. Hot water, 1 tablespoonful. Yeast, yi cake. Have ready beer bottles, cleaned, sterilized, and cooled. Scald the milk and cool till lukewarm. Boil the sugar with the hot water till dissolved. Mix the yeast with the lukewarm water. When the syrup is cool, stir it and the yeast into the milk. Pour at once into bottles, filling them to within one and one-half inches of the top. Cork and shake well. Stand in a warm room ten hours. Fig. 18. —Method of tying Lay them down in the ice-box ^orks into kumiss bottles. for from three to five days. Slow fermentation produces the best kumiss, but if needed for use the day after making, the bottles may be allowed to stand in the room for six hours in summer, twelve in winter, and then laid in the ice-box for twelve hours. If ordinary bc^ttles are used, tie the corks down as shown in Fig. 18. Irish Moss Jelly (or Blanc JMange'^) Irish moss, X cupful. Salt, a few grains. Milk, 2 cupfuls. Sugar, to suit patient's taste. 1 French for " white food." 304 THEORY AND PRACTICE OF COOKERY After washing the moss, let it soak in the milk in a double boiler one hour ; then cook until the milk steams, sweeten, and strain into molds. When cold, turn out on a colored plate, and serve with cream and sugar. Vanilla may be used to flavor either jelly or cream, if the doctor approves. Gluten Wafers (See Chapter IV, sect. 2.) Cream, Yz cupful. Gluten flour, enough to make a stiff dough. Salt. Mix cream and flour, roll out very thin, prick with a fork, and sprinkle lightly with salt. Bake the wafers till crisp and brown. Meat Preparations 484. (See sects. 1 and 2 of Chapter VI, particularly §§ 258, 262, 269, 281-286, and 289-292.) Nourishing Beef Tea Lean beef chopped fine, 1 pound. Cold water, 1 pint. Flavoring: bit of bay-leaf, sprig of parsley, slice of onion, stalk of celery, two or three cloves. (Any or all of these may be used if approved by the patient's physician.) Salt and pepper to patient's taste. Let the beef stand in the cold water for two hours; then heat slowly, stirring, in a double boiler, until it steams. Strain through doubled cheese-cloth wrung out of cold water, and season. This beef tea should be bright red, showing that it contains albumin in liquid form. The loss of this color shows that it has SPECIAL DIETS 305 been overheated. Use great care in reheating ; if the albumin coagulates, strain it out. Serve it in a warm glass, red glass if the patient objects to the color of the beef tea. Beef Juice Directions for preparing beef juice are given on pp. 144 and 147. Reheat, season, and serve like beef tea. MuTTOx Broth Neck of mutton, 2 pounds. Bit of bay-leaf. Cold water, 1 quart. Small sprig of parsley. Salt.