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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