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Classic
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page 215
thoroughly. Add sugar to suit the taste. It is now ready to serve.
Boiled yeast milk.
Bring a gallon sweet milk to boiling point and then place aside to cool. Stir
into it half that measure of thick sour cream and now let it stand that way over
night. Spread a napkin over a coarse strainer which must be placed over a
platter. Pour the mixture on the napkin. Thus the whey is separated from the
other part. Beat half a gallon thick sour cream to froth, dilute it with as much
milk. Into this put lumps of curdled milk from the napkin.
Diluted wine.
Put into a bowl a lump of sugar and let it dissolve in cold well water, a piece
of ice may also be put with it. Then put in slices of lemon or lemon peelings,
cut very fine; also the juice of 1 or 2 lemons, all according to taste and
convenience. Lastly pour on it old or young French wine with grated nutmeg.
Makes a delicious soup for summer.
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