Stir well and cook one hour; then rub through a fine sieve. Thin with more hot milk and serve.
Kumyss (see also Chapter II)
1/6 cake Fleischman's yeast
1¼ tablespoons sugar
1 tablespoon water
1 quart milk
Make a thin syrup of the sugar and water and cook one minute.
Soften the yeast in two tablespoons of lukewarm milk. Heat the
milk until lukewarm, add other ingredients and shake. Put in
stone, sterile bottles, place in an upright position for twelve hours,
at 70° (kitchen heat); then turn on side and leave at a temperature
of 50° (lower part of ice box). Ready for use after the first twenty-four
hours; often kept several days, but the longer it is kept the less
palatable it is. It should look like thick, foamy cream.
Egg Milk Shake
1 egg
1 cup milk
Sugar
Vanilla
Break the egg into a large glass and beat well. Add sugar and
a couple of drops of vanilla or a dust of nutmeg and beat again.
Fill up glass with rich milk. This makes a very nourishing drink.
Buttermilk Shake
1 cup buttermilk
1 egg
Sugar
Few drops lemon extract
Salt
Break egg into bowl, beat thoroughly with egg beater, add sugar,
flavoring, a tiny pinch of salt and buttermilk. Beat again till
light and foamy. Turn into glass.
Buttermilk Lemonade
A variation may be made from ordinary buttermilk by the addition of lemon juice and sugar. "Buttermilk lemonade" usually requires the juice of three
