=Whey= 1 qt. fresh milk 1 Junket Tablet 1 tablespoon cold water Heat the milk until lukewarm and add the tablet dissolved in the cold water. Allow it to set in a warm room. Then break up the curd gently and strain it through two thicknesses of cheese-cloth, being careful to remove all the casein. Cool at once and serve cold, without or with sweetening, and flavor as desired. =Lemon Whey= 1 qt. hot milk 3 tablespoons sugar ½ cup lemon juice Heat the milk in a double boiler and add the lemon juice. Cook without stirring until the whey separates. Strain through cheese-cloth and add the sugar. Serve hot or cold, garnished with small slices of lemon. =Cinnamon and Milk= 1 qt. new milk Stick cinnamon Sugar Boil milk with sufficient cinnamon to flavor as desired. Sweeten and serve warm or cold. =Rice Milk= 1 ounce rice 1 pint milk 1 saltspoon salt 1 teaspoon sugar Soak the rice twelve hours. Add the scalded milk, salt and sugar. Stir well and cook one hour; then rub through a fine sieve. Thin with more hot milk and serve. =Kumyss= (see also Chapter II) ⅙ cake Fleischmann’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