1919 Home made beverages

Chapter XII. MALTED MILK AND MEAD

How to Prepare Malted Milk

THE following method is recommended by the editor of Modern Medicine: To a pint of milk add 1 table- spoonful of malt. The milk may be heated to a temperature of 60° F. After that it should be brought to a boiling point and boiled for 20 to 30 minutes. This will check the further action of the malt. Milk thus treated does not form large, hard curds in the stomach and agrees perfectly with many persons who cannot digest milk in its ordinary form. This method of peptonizing milk is much preferable to the old way, in which various preparations of pancreatin were employed; these animal substances not infrequently im- parted a very unpleasant flavor and odor and sometimes poisonous substances. Owingtothepresentdifficultyinbuy- ing'malted milk the manufactured article is recommended. 1. — Put a tablespoonful in a shaker, fill half full with cold water, shake thoroughly, strain into a 12-oz. glass and fill with fine stream. Cracked ice may be used if desired. 2. — Malted milk, 1 tablespoonful; pepper and salt or sugar; water, 8 oz. 3. — Vanilla syrup, 2 teaspoonfuls; uncharged water or milk, 2 tablespoonfuls; cream, plain, 2 tablespoonfuls; cracked ice, sufficient; malted milk, 1 tablespoonful. Put in a shaker, shake thoroughly, strain and fill glass with plain soda, fine stream. 4. — Malted milk, 2 oz.; plain cream, 1 oz.; plain water, ice cold, to fill 10-oz. glass. Shake well and top off with 96