Part 72

Rose syrup 6 drachms Mint syrup 6 drachms Cream 3 ounces White of one egg.

«Currant Cream.»—

Red-currant syrup 2 ounces Cream 3 ounces One egg.

«Quince Flip.»—

Quince syrup 2 ounces Cream 3 ounces One egg. Shaved ice.

«Coffee Nogg.»—

Coffee syrup 2 ounces Brandy 4 drachms Cream 2 ounces One egg.

«Egg Sour.»—

Juice of one lemon. Simple syrup 12 drachms One egg.

Shake, strain, and fill with soda. Mace on top. {116}

«Lemon Sour.»—

Lemon syrup 12 drachms Juice of one lemon. One egg.

«Raspberry Sour.»—

Raspberry syrup 12 drachms One egg. Juice of one lemon.

«Yama.»—

One egg. Cream 2 ounces Sugar 2 teaspoonfuls Jamaica rum 1⁠/⁠2 ounce

Shake well, put into cup, and add hot water. Serve with whipped cream, and sprinkle mace on top.

«Prairie Oyster.»—

Cider vinegar 2 ounces One egg.

Put vinegar into glass, and break into it the egg. Season with salt and pepper. Serve without mixing.

«Fruit Frappé.»—

Granulated gelatin 1 ounce Juice of six lemons. Beaten whites of two eggs. Water 5 quarts Syrup 1 quart Maraschino cherries 8 ounces Sliced peach 4 ounces Sliced pineapple 4 ounces Whole strawberries 4 ounces Sliced orange 4 ounces

Dissolve the gelatin in 1 quart boiling hot water; add the syrup and the balance of the water; add the whites of the eggs and lemon juice.

«KOUMISS.»

The original koumiss is the Russian, made from mare’s milk, while that produced in this country and other parts of Europe is usually, probably always, made from cow’s milk. For this reason there is a difference in the preparation which may or may not be of consequence. It has been asserted that the ferment used in Russia differs from ordinary yeast, but this has not been established.

In an article on this subject, contributed by D. H. Davies to the Pharmaceutical Journal and Transactions, it is pointed out that mare’s milk contains less casein and fatty matter than cow’s milk, and he states that it is “therefore far more easy of digestion.” He thinks that cow’s milk yields a better preparation when diluted with water to reduce the percentage of casein, etc. He proposes the following formula:

Fresh milk 12 ounces Water 4 ounces Brown sugar 150 grains Compressed yeast 24 grains Milk sugar 3 drachms

Dissolve the milk sugar in the water, add to the milk, rub the yeast and brown sugar down in a mortar with a little of the mixture, then strain into the other portion.