The question of cleanliness in the handling and storing of
milk is as important in its relation to health as is the water
question. Milking should be done under the strictest sanitary
conditions. Negligence in this respect is positively criminal.
That lawmakers have been obliged to force this issue is not
creditable to farmers and dairymen, for in these days of
enlightenment and free information and scientific researches,
they cannot even plead ignorance as an excuse. Many a child
has gone to an untimely grave because of some one's lack of
conscience in this matter. However, it is not always the
dairyman who is responsible — often the housewife or mother
is to blame, for though the milk may come to her hands pure,
her negligence may cause the greatest mischief.
Milk is one of the best soils for the growth and multiplica-
tion of certain disease germs — hence the great need of cleanli-
ness, from the time it is yielded by a healthy cow, until it is
consumed. It would take a full chapter to do justice to this
question of the sanitary care and handling of milk, but any-
one who is not an idiot can figure it out for himself and there-
fore, no more need to be said about it here. One more caution
— remember that milk readily absorbs odors and flavors, so
be sure to always keep it tightly sealed.
Koumiss
Koumiss is frequently ordered by physicians for patients
who are convalescent and who require an easily digested and
nutritious tonic. It is prepared as follows: Heat pure, fresh
milk to about 100 degrees, then add to each qt 1^^ tablesp
sugar, 1 tablesp fresh, lively yeast or a liberal % cake of
fresh compressed yeast, dissolved in 1 tablesp lukewarm
water, stir until thoroughly mixed, and then put in pint bottles
to within about 2 inches of the top, and cork tightly and tie
the corks down securely. Let stand from 10 to 12 hours in a
temperature of about 60* to 70 degrees, after which it will be
ready for drinking. Keep in a cool place and chill before
using. The average dose for an adult is 1 glass, three times
a day. Do not prepare too much koumiss at once, as it is
not good when it gets old. One qt milk✪ Koumiss, with the other
TEA AND COFFEE 197
ingredients, will be about enough for 3 pt bottles, and more
than that should not be prepared at one time for only one
patient. — [A. G., Mass.
Egg-Nogg
Beat the yolks of 3 eggs and 2 or 3 tablesp powdered sugar
to a cream, add the beaten whites and a little grated nutmeg,
% cup cream, stirring well, and gradually 1 pt fresh milk✪ Egg-Nogg.
Vanilla flavor may be used instead of nutmeg, if liked. Serve^
very cold. — [A. G., Mass.
Tea
Page 131 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The question of cleanliness in the handling and storing of
milk is as important in its relation to health as is the water
question. Milking should be done under the strictest sanitary
conditions. Negligence in this respect is positively criminal.
That lawmakers have been obliged to force this issue is not
creditable to farmers and dairymen, for in these days of
enlightenment and free information and scientific researches,
they cannot even plead ignorance as an excuse. Many a child
has gone to an untimely grave because of some one's lack of
conscience in this matter. However, it is not always the
dairyman who is responsible — often the housewife or mother
is to blame, for though the milk may come to her hands pure,
her negligence may cause the greatest mischief.
Milk is one of the best soils for the growth and multiplica-
tion of certain disease germs — hence the great need of cleanli-
ness, from the time it is yielded by a healthy cow, until it is
consumed. It would take a full chapter to do justice to this
question of the sanitary care and handling of milk, but any-
one who is not an idiot can figure it out for himself and there-
fore, no more need to be said about it here. One more caution
— remember that milk readily absorbs odors and flavors, so
be sure to always keep it tightly sealed.
Koumiss
Koumiss is frequently ordered by physicians for patients
who are convalescent and who require an easily digested and
nutritious tonic. It is prepared as follows: Heat pure, fresh
milk to about 100 degrees, then add to each qt 1^^ tablesp
sugar, 1 tablesp fresh, lively yeast or a liberal % cake of
fresh compressed yeast, dissolved in 1 tablesp lukewarm
water, stir until thoroughly mixed, and then put in pint bottles
to within about 2 inches of the top, and cork tightly and tie
the corks down securely. Let stand from 10 to 12 hours in a
temperature of about 60* to 70 degrees, after which it will be
ready for drinking. Keep in a cool place and chill before
using. The average dose for an adult is 1 glass, three times
a day. Do not prepare too much koumiss at once, as it is
not good when it gets old. One qt milk, with the other
TEA AND COFFEE 197
ingredients, will be about enough for 3 pt bottles, and more
than that should not be prepared at one time for only one
patient. — [A. G., Mass.
Egg-Nogg
Beat the yolks of 3 eggs and 2 or 3 tablesp powdered sugar
to a cream, add the beaten whites and a little grated nutmeg,
% cup cream, stirring well, and gradually 1 pt fresh milk.
Vanilla flavor may be used instead of nutmeg, if liked. Serve^
very cold. — [A. G., Mass.
Tea