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PEPTONIZED MILK.
Fresh milk is diluted with water in proportion of three parts of milk to one part of water; a pint of the mixture is heated to boiling, and then poured into a covered jug; when it has cooled down to about 140 degrees Fahr., one or two teaspoonsful of the liquor pancreaticus, and a small pinch of bicarbonate of soda (in solution) are mixed there-with; the jug is then placed under a cosey in a warm situation for one hour; at the end of this time the product is again boiled for a couple of minutes; it can then be used like ordinary milk; nutritious and easily digested. — Dr. C. H. Grout.
FLAXSEED TEA.
Pour one pint of boiling water over one ounce of whole flaxseed, and allow it to stand in a warm place two or three hours; strain through linen; flavor with lemon if desirable. — Dr. J. M. Patten.
KOUMYSS, OR SPARKLING MILK CHAMPAGNE.
One-fourth of a compressed yeast cake; two large tablespoonsful of sugar; dissolve the sugar and yeast in lukewarm water; put this into a quart bottle, and fill with milk; secure air tight; then shake; let remain where it is warm, about six hours; then keep in a cool place; may be used after the second day; if the milk is very rich, remove time cream before using; useful for dyspeptics. — Dr. C. H. Grout.
MILK PUNCH.
One tumbler of milk, well sweetened; two tablespoonsful of best brandy, well stirred in; given cold with ice; egg and milk punch is made by the preceding recipe; with one egg beaten very light with the sugar, and stirred in before the brandy is added. — Mrs. Ward.
RENNET CUSTARD.
To a pint of milk heated to 105 degrees Fahr. add one teaspoonful of strong rennet wine and a little powdered sugar; pour into a mould and stand it in a warm place where it will keep the same temperature; after ten minutes it is ready for use; a little nutmeg grated on the top adds an agreeable flavor. — Dr. A. F. Reed.
WINE JELLY.
Pour one pint of cold water over a small package of gelatine with, or without, the juice of one lemon; let it stand an hour; then add one pint of boiling water; one pint of milk and one pint of sugar; set it on the stove, and let it dissolve, but not cook; strain it into the mould. — Mrs. Dr. Hubbard.
One-third of a package of gelatine dissolved in a little cold water; to this add one pint of hot water; let come to a boil; then add two cups of sugar; one-half cup of wine or boiled cider, and nearly one tablespoonful of essence of lemon; let stand till the next day; serve with cream, or not. — Mrs. E. M. R.
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