The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-07-26

where constant building up OF
strength must be effected without en-
failing extra work for an enfeebled
digestion.
Both beverages bear the seal OF
great antiquity. Kumyss was origin =
ally made from mares milk by wan
dering tribes in Russia and Asia. Ho-
mer speaks of the kumyss-making.
Hippomalgi and Herodotus says that
the Scythians deprived their slaves of
sight In order to keep secret tho pro-
cess Of making a pungent drink from
mares milk. 1t is still so highly
valued in Russia that sanatoriums
where the kumyss cure Is used. are
numerous. 1t resembles buttermilk in
TASTE. but has a brothy appearance.
and the casein of the milk Is coagu-
lated into a fine curd. Both kumyss
and matzoon have undergone alco-
holic fermentation, but matzoon Is
not effervescent.
Matzoon. called Taourt by the
Turks, Is especially popular In Bull
garia and Turkey. 1t is usually made
from the milk of the buffalo. which is
extremely rich and thick. A little OF
the old Matzoon is always kept on
hand for a starter" just as our
grandmothers kept yeast. About
three pints of milk are put over the
fire to boil, great care being taken
that it does not scorch. When 1t has
come to good boil it is set off to
cool until just little hotter than
lukewarm. An eighth of a cup of old
Matzoon Is then stirred through 1t
very thoroughly. and the dish set
aside for several hours. 1t will then
be found thlckened like loppored milk.
only much richer.
All our American missionaries and
teachers. In Turkey and the Balkans.
grow very fond of this dish. At Rob-
ert College, 1t Is often served In berry
time with the fruit. A fairly good
imitation of the original matzoon is
made in this country from cows milk.
A popular method of preparing Mat
zoon Is as follows: To one quart of,
milk allow one teaspoonful of sugar
and one-third of a cake Of compressed ~
yeast. This will make two small
bottles. .., .,c,a, ,,,;,.,, .,.
Thoroughly dissolve the. yeast and
sugar in small quantity of the milk. /
which has been slightly heated in orrr
der to start the yeast working. The ;,
remainder of the milk should then be
heated lukewarm, aud in an hour,
when the yeast begins. to form bubbles
on top, added to'ithe' yeast .mtxtshes 4
Put into small bottles, and If the
corks do not fasteh with spring snaps ~
tie firmly into place. lest the gaseS
formed in the fermenting milk may
force them ont. Stand for three hours
In warm place. then put in mod
erately cool place for two days, shak-
ing thoroughly three or four times a
day. .,,........ .,t,,,
On the third day open the bottles,
and pour the contents into a bowl to |,
allow the efferveseence to pass awayrs /,
This will take from ten to. fifteen,
minutes, Pour the matzoon again intS
the bottles and place directly on the :
ice to prevent any return of the fel- :
mentation. AS soon as chilled it Is. I
ready for use. 1t may thicl<en slight 1
ly during its exposure TO the air, but I
this makes 1t the more, creamy ,1..
Have you ever tried dates stuffed 4.
with cheese? p,ts vrtl
Select plump smooth dates, wash
and dry and remove the stone by
making a slit in one side. %, ~
Season cream or Neufchatell cheese =
with a little paprka. roll into oval I
shapes the size of the pits aud put, I
one in each date. Press the edges to, ,
gether and roll in a little grated Par .
n,asan. v,.s. -s ,,~.p ,
EMMA PADDOCK TELFoRD. !.