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Classic
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page 411
They throw in the chocolate just as the water commences to boil. Stir it with a
spoon as soon as it boils up, add two cupfuls of good milk, and when it has
boiled sufficiently, serve with a spoonful of thick whipped cream with each cup.
COCOA.
Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar
to taste. Rub cocoa smooth in a little cold water; have ready on the fire a pint
of boiling water; stir in grated cocoa paste. Boil twenty minutes, add milk and
boil five minutes more, stirring often. Sweeten in cups so as to suit different
tastes.
BUTTERMILK AS A DRINK.
Buttermilk, so generally regarded as a waste product, has latterly been coming
somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and in
an editorial article the Canada Lancet, some time ago, highly extolled its
virtues. Buttermilk may be roughly described as milk which has lost most of its
fat and a small percentage of casein, and which has become sour by fermentation.
Long experience has demonstrated it to be an agent of superior digestibility. It
is, indeed, a true milk peptone-that is, milk already partially digested, the
coagulation of the coagulable portion being loose and flaky, and not of that
firm indigestible nature which is the result of the action of the gastric juice
upon sweet cow's milk. It resembles koumiss in its nature, and, with the
exception of that article, it is the most grateful, refreshing, and digestible
of the products of milk. It is a decided laxative to the bowels, a fact which
must be borne in mind in the treatment of typhoid fever, and which may be turned
to advantage in the treatment of habitual constipation. It is a diuretic, and
may be prescribed with advantage in some kidney troubles. Owing to its acidity,
combined with its laxative properties, it is believed to exercise a general
impression on the liver. It is well adapted to many cases where it is customary
to recommend lime water and milk. It is invaluable in the treatment of diabetes,
either exclusively, or alternating with skimmed milk. In some cases of gastric
ulcer and cancer of the stomach, it is the only food that can be retained.
--Medical Journal
CURRANT WINE No. 1.
The currants should be quite ripe. Stem, mash and strain them, adding a half
pint of water and less than a pound of sugar to a quart of the mashed fruit.
Stir well up together, and pour into a clean cask, leaving the bung-hole open,
or covered with a piece of lace. It should stand for a month to ferment,
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