Lillian Massey school recipes

Add white of 1 egg to 4 c. milk, beat very slowly with a Dover beater. Strain. Whites of 2 eggs may be hidden in the milk, and milk may be flavored. PEPTONIZED MILK. 1 tube Fairchild’s Peptonizing 4 ¢. cool water. Powder. 1 pt. fresh milk. Put powder and water into a sterilized bottle; shake. Then add milk and shake the mixture again. Cold Process.—Place the bottle immediately on ice; pour out desired quantity as needed, and always replace remainder in bottle on ice. Warm Process.—Place bottle in water at 115° F. (or hot enough that the whole hand can be held in it without discomfort), and Keep at this temperature 10 minutes. Then place bottle directly on ice, or bring milk to boiling point to check further digestion; keep in a cold place and use milk as needed. LEMON WHEY. i c. milk. 3 tbsp. lemon juice. 2 tsp. sugar. Scald milk in double boiler, add lemon juice, heat for five minutes or until curd separates. Strain and sweeten. Serve hot or cold. RENNET WHEY. 1 pt. milk. + junket tablet dissolved in Few grains salt. 4+ tbsp. water. Heat milk lukewarm, add dissolved tablet, allow curd to form. When cold, break up with silver fork and let stand 4 hour. Strain through cheese cloth. Sweeten to taste. KOUMISS. 1 qt. milk. 2 yeast cake dissolved in 1 tbsp. 14 tbsp. sugar. lukewarm water. Heat milk until lukewarm, add sugar and dissolved yeast cake. Fill strong bottles within 14 in. of top, cork tightly, and tie down cork with stout twine. Shake thoroughly, stand in refrigerator to ferment slowly. After three days place them on their sides; turn occasionally. In two days more Koumiss is ready. One-day Method.—Use 4 yeast cake. Invert bottles as soon as filled and corked. Let stand for six hours at a temperature of 80° F. Chill, serve the following day. EGG-NOG. 1 egg. 2 tbsp. wine, or 2 ¢. milk. 1 tbsp. brandy. 1 tbsp. sugar. Few grains salt. Beat egg slightly, add salt, sugar and wine. Mix thoroughly, add milk, and strain. Wine may be omitted and a grating of nutmeg or other flavoring used. FLAXSEED SYRUP 4 oz. whole flaxseed. 2 OZ. raisins. 2 oz. licorice root. 2 ats. water. Juice of 1 lemon: Cook first four ingredients (do not let boil) until reduced to 1 quart. Strain, add lemon juice. Serve hot or cold. ARROWROOT GRUEL. + tbsp. arrowroot. 4 tsp. sugar. i tsp. salt. 4 c. hot water. 4c milk. Mix dry ingredients with 1 tbsp. cold water. Add hot water and cook 15 minutes. Add milk and bring to boiling point. Strain and serve at once. BANANA GRUEL. 1 tbsp. banana flour. 4c. cold milk. 1c. hot milk. Mix flour with cold milk. Stir into hot milk and cook in a double boiler 30 minutes; strain, CORNMEAL GRUEL. 1 tbsp. cornmeal. 2 tbsp. cold water. 3+ tbsp. flour. 14 c. boiling water. 4 tsp. salt. Milk or cream. Mix dry ingredients with cold water; stir into boiling water; let boil 5 minutes, then cook in a double boiler or in the Fireless Cooker 14 to 2 hours. Strain; thin as desired with milk or cream. CRACKER GRUEL. 3 tbsp. powdered cracker. + tsp. salt. 1c. milk. Scald milk, add cracker rolled very finely. Cook five minutes in double boiler. Season. GLUTEN GRUEL. tbsp. gluten flour. 1 clove. tsp. salt. % ec. cold water. 1 ec. boiling water. Mix flour and salt with cold water, and stir into boiling water. Cook over direct heat five minutes. Add clove and cook over water 45 minutes. OATMEAL GRUEL. 3 c. coarse oatmeal. z tsp. salt. 3 ¢. boiling water. Milk or cream. Add galt and oatmeal to boiling water, boil 5 minutes over fire; cook 2 hours in a double boiler. Force through a strainer, dilute by adding gradually hot milk or cream. Cold porridge may be reheated with a little water, strained and diluted. Note.—For Cranberry, Flour, and other Gruels, see individual recipes —page 90. All gruels should be strained before serving.