[Nursing department 655]

Cream of Tartar Whey.—­Add a heaping teaspoonful of cream of tartar to a pint of boiling water.  Strain, sweeten to taste, and serve cold.

Wine Whey.—­Cook together a cupful of milk and half a cupful of sherry wine.  As soon as the curd separates, strain and sweeten.  This may be eaten hot or cold.

Milk Mixture.—­This is made of cream, two parts; milk, one part; lime water, two parts; sugar water, three parts (seventeen and three-fourths drams of milk sugar to a pint of water).

Milk-and-Cinnamon Drink.—­Add a small amount of cinnamon to the desired quantity of milk and boil it.  Sweeten with sugar and add brandy if desired.

Albuminized Milk.—­Shake in a covered jar or lemonade-shaker, a cupful of milk, a tablespoonful of lime water and the white of an egg.  Sweeten, flavor as desired and serve at once.

Milk-and-Cereal Waters.—­A most valuable method of preparing milk for invalids with whom it disagrees is to mix equal parts of milk and thoroughly cooked barley, rice, oatmeal, or arrowroot water and boil them together for ten minutes.  This may be served plain, or flavored by cooking with it a cut-up raisin, a sprig of mace, or a piece of stick cinnamon, which should be strained out before serving.

Irish Moss and Milk.—­Soak about two tablespoonfuls of Irish moss for five minutes and wash thoroughly in cold water.  Add to a cupful of milk and soak for a half an hour; then heat slowly, stirring constantly, and then boil for ten minutes, preferably in a double boiler; strain, pour into cups and cool.  This may be served while hot and may be rendered more nutritious by the addition of the white of an egg stirred into it just before serving.

Eggs.—­Eggs and all other albuminous food should be cooked at as low a temperature as possible in order to avoid rendering them tough.

Soft-Cooked Eggs.—­Place in a pint of boiling water, remove from the fire, and allow to stand for eight or ten minutes.  If the egg is very cold to start with it will take a little longer.

Hard-Cooked Eggs.—­Place in water, bring to a boil and then set on the back part of the stove for twenty minutes.

Eggs should be served as soon as cooked and the dishes should be warm and ready.

Rules for Custards.—­The eggs should be thoroughly mixed but not beaten light, the sugar and salt added to these, and the hot milk added slowly.  Custards must be cooked over moderate heat; if a custard curdles, put it in a pan of cold water and beat until smooth.  Custards should always be strained.

[656 Mothers’ remedies]

Soft Custard.—­Take a pint of milk, the yolks of two eggs, two tablespoonfuls of sugar, and a pinch of salt.  Mix all except the milk in a bowl.  Heat the milk to the boiling-point and add, stirring constantly.  As soon as mixed, pour into the saucepan in which the milk has been heated and cook from three to five minutes, stirring constantly until it thickens.  Strain and pour into a cold bowl and flavor with from half to one teaspoonful of vanilla, a teaspoonful or more of sherry, or other flavoring material as desired.  Custards may be cooked to advantage in a double boiler.