A grating of nutmeg on top. Place ingredients in shaker as directed above, and shake a few minutes to thoroughly mix ingredients. Pour over cracked ice, grate nutmeg or cinnamon over the top. The milk may be peptonized if necessary, using 1/2 tube of Fairchild's peptonizing powder. PEPTONIZED MILK _314 calories_ 1 pt. of milk 1 tube of (Fairchild's) peptonizing powder Dissolve the powder in 1 gill of cold water, and place in a clean quart jar (glass). Pour in 1 pint of cold milk and stop the bottle with cotton, shake well and place the bottle in a saucepan containing water just warm enough to allow of the hand being immersed without being burned (115 deg. F.). Keep the water at this temperature for 5 to 10 minutes or longer according to the degree of peptonization desired. Lift out of the warm water and plunge into cold, then place at once on ice. The milk may be poured from bottle into a clean saucepan and brought quickly to a boil to prevent further peptonization; this process, however, is apt to make the milk very bitter and should not be used unless it is to be flavored with fruit juice. PEPTONIZED MILK PUNCH _212 calories_ Take a goblet about one-third full of finely crushed ice, add a tablespoonful of St. Croix rum, a dash of curacao or any liquor that is agreeable to the taste; fill the glass with "specially peptonized milk," stir well, and grate a little nutmeg on top. Add 1 tablespoon sugar. BUTTERMILK (BULGARIAN) _627 calories_ 1 qt. fresh whole milk (or skimmed if desired) 1-1/2 to 2 oz. (Bulgarian) starter, or 1 buttermilk tablet[37] If latter is used dissolve tablet in 1 gill of cold water. Stir the buttermilk starter into the cold milk and place in a one-half gallon glass jar, place the cover on loosely and allow the jar to stand for 12 hours or until the milk is well clabbered. (Insert a thin-bladed knife close to the jar so that the rest of the milk is not disturbed to see if the coagulation is complete.) When this is accomplished place the jar in the ice-box. After the milk has become thoroughly cold, beat thoroughly. The mixture is like any well-made buttermilk. If the cream is removed before adding the culture the milk will be lower nutrient value, but in many cases this is necessary since it is often the fats which cause a disturbance. COCOA _147-166 calories_ 2 tsp. cocoa 1-2 tsp. sugar 1/2 cup boiling water 2/3 cup milk Mix cocoa and sugar together and add boiling water slowly. Boil 3 to 5 minutes; heat milk in double boiler and add cocoa mixture. Beat with Dover egg beater to distribute cocoa and prevent scum forming. Serve with or without whipped cream. Cocoa may be reinforced as directed in "broths" with albumen or the whole or yolk of one egg well beaten. If the white alone is used, care must be observed that the liquid is not hot enough to coagulate the albumen. Proprietary foods and casein preparations are used in like manner. PLAIN JUNKET _161 calories_