[654 Mothers’ remedies]

Peptonized Milk.—­Warm Process.—­Put in a glass jar one pint of milk and four ounces of cold water; add five grains of extract of pancreas and fifteen grains of bicarbonate of soda.  After mixing thoroughly, place the jar in water as hot as can be borne by the hand (about 115 degrees).  This should be heated for from six to twenty minutes.  At the end of this time it may be placed upon ice until required.  The contents of one of Fairchild’s peptonizing tubes may be used in place of the pancreas extract.  If the milk is to be kept for any length of time, it should be brought to a boil, to prevent the formation of too much peptone, which renders the milk bitter.

Hot Peptonized Milk.—­Mix together the usual peptonizing ingredients and add a pint of fresh cold milk; after thoroughly shaking the bottle, place it on ice.  When needed pour out the required amount, heat it, and drink it as hot as it can agreeably be taken.  If required for immediate use, the ingredients may be mixed together in a saucepan and slowly heated to the proper temperature.

Peptonized Milk Punch.—­In the usual milk punch recipes the specially peptonized milk may be used in place of ordinary milk.  Take a goblet one-third full of finely crushed ice; pour on it a tablespoonful of rum and a dash of curacao, or any other liquor agreeable to the taste.  Fill the glass with peptonized milk; stir well, sweeten to taste and grate a little nutmeg on top.

Peptonized Milk Gruel.—­Mix with a teaspoonful of wheat flour, arrowroot flour, or Robinson’s barley flour with half a pint of cold water.  Boil for five minutes stirring constantly.  Add one pint of cold milk and strain into a jar; add the usual peptonizing ingredients, place in warm water (115 degrees) for twenty minutes, and then put upon ice.

Junket or Curds and Whey.—­Take a half-pint of fresh milk; add one teaspoonful of Fairchild’s Essence of Pepsin and stir just sufficiently to mix.  Pour into custard cups and let it stand until firmly curdled.  It may be served plain or with sugar and grated nutmeg.  It may be flavored with wine which should be added before curdling takes place.

Junket with Eggs.—­Beat one egg to a froth, and sweeten with two teaspoonfuls of white sugar; add this to a half-pint of warm milk; then add one teaspoonful of essence of pepsin and let it stand until curdled.

Milk Punch.—­Shake together in a lemonade-shaker a glass of milk, a tablespoonful of rum, brandy, or good old whisky and two teaspoonfuls of sugar.  After it has been poured into a glass a little nutmeg may be grated over the top.

Whey.—­Take a half-pint of fresh milk heated luke-warm (115 degrees), add one tablespoonful of essence of pepsin and stir just enough to mix.  When this is firmly coagulated, beat up with a fork until the curd is finely divided and then strain.  For flavoring purposes lemon juice or sherry wine may be added.