1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

122 A COMPLETE BUFFET MANUAL. OR

TOAST WATER. Toast thoroughly thin slices of graham bread, and break them into a bowl. Pour over enough boiling water to cover it when cold; strain off the water and sweeten it slightly. Serve it always freshly made. WHITE WINE WHEY. Put two pints of new milk in a saucepan, and stir it over a clear fire till it is nearly boiling; then add a quarter of a pint of sherry, and simmer for a quar ter of an hour, skimming off the curd as it rises. Then add a tablespoonful more sherry, and skim again for a few minutes, till the whey is clear; sweeten with loaf sugar, if required. Or the whey can be made in the same manner with lemon juice (free from seeds), using the juice of half a lemon instead of wine, a tablespoonfui being quite enough for a pint of milk. In an alimentary point of view, whey is almost of no value. It is advantageous as a drink In febrile diseases, and is a good means of administering wine in small quantities. It may be drank either cold or warm. It possesses sudorific and diuretic properties. WINE, LEMON OR VINEGAR WHEY. When a pint of milk is brought just to a boil, pour in a gill of sherry wine. Let it again come to a boil. When the whey separates, strain and sweeten to taste, using perhaps a teaspoonful of sugar.

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