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Stir well and cook one hour; then rub through a fine sieve. Thin with more hot milk and serve.

Kumyss (see also Chapter II)

1/6 cake Fleischman'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

Break egg into bowl, beat thoroughly with egg beater, add sugar, flavoring, a tiny pinch of salt and buttermilk. Beat again till light and foamy. Turn into glass.

Buttermilk Lemonade

A variation may be made from ordinary buttermilk by the addition of lemon juice and sugar. "Buttermilk lemonade" usually requires the juice of three