Lowney's cook book

Beat white of egg until stiff; add beaten cream and liquor, then well-beaten yolk mixed with sugar and salt. Milk or hot water may be substituted for the cream, and the yolk and white may be beaten together just slightly if a foamy eggnog is disliked. Koumiss Heat four cups milk ; cool ; when lukewarm, add one fourth yeast cake dissolved in one fourth cup lukewarm water, and two tablespoons sugar. Pour into bottles with patent stoppers, fill two thirds full, cork tightly. Shake ; let stand in kitchen six hours, then on ice for twenty-four hours ; serve ice cold. Egg Cordial 1 egg white 1 teaspoon sugar 1 tablespoon brandy or wine few grains salt 2 tablespoons cream Beat white until frothy ; add cream and continue beating ; add remaining ingredients and serve immediately. Orange Egg Cordial Prepare as Egg Cordial, omitting wine and cream, and using the juice of one orange. Albuminized Milk 1 egg white 1/2 cup milk salt Beat white until frothy ; add salt and milk, and continue beating ; strain and serve. Egg and Lemon 1 egg 3 tablespoons lemon juice salt 1 teaspoon sugar Beat egg^ add remaining ingredients, and serve cold. Wine Whey 2 cups milk 1/2 cup wine Scald milk ; add wine ; let stand until curds separate from whey. Strain and serve hot or cold. Lemon or Vinegar Whey may be prepared in the same way ; allow one tablespoon vinegar or two tablespoons lemon juice. Barley Gruel 1 tablespoon barley flour J cup boiling water I cup cold water h cup milk salt Mix barley with cold water and salt ; add boiling water and cook in double boiler one half hour; add milk and cook ten minutes more ; if too thick, thin with hot milk or cream. Entire Wheat Gruel I cup entire wheat 3 cups water (hot) ^ cup cold water salt Mix wheat and cold water, add boiling water and salt, and cook in double boiler one to two hours. Milk may be substituted for water. Cracker Gruel 2 tablespoons cracker crumbs 1 cup milk I teaspoon salt Mix crumbs and milk and cook in double boiler twenty minutes ; add salt and serve. Dried bread crumbs may be substituted for cracker crumbs. Com Meal Gruel 2 tablespoons corn meal ^ cup milk 1 teaspoon salt 2 cups boiling water Mix corn meal, salt and milk; add boiling water and cook in double boiler two hours. Flour Gruel 2 tablespoons flour 2 cups scalded milk 1/4 cup cold water 1/4 teaspoon salt Mix flour with cold water, add scalded milk and salt. Cook in double boiler thirty minutes, stirring often. Flour Ball for Flour Gruel Knead two cups flour into a ball, adding water to form a stiff dough. Tie ball in a linen cloth and boil in deep saucepan ten to twelve hours, keeping the cloth covered with boiling water all of the time. Dry in cloth, remove cloth, and dry ball in oven. This will keep for years. Scrape two tablespoons from the ball ; add one fourth cup cold water and two cups scalded milk ; cook in double boiler ten minutes, add salt, and serve. Oatmeal Gruel 2 tablespoons oatmeal 1 cup cold water 2 cups boiling water 1/4 teaspoon salt Mix oatmeal with cold water ; add salt and boiling water, and cook two hours, or better still over night, in double boiler. Strain and serve ; thin with hot water or milk if not of the desired consistency. Oatmeal Caudle