be used. These may be crushed and pressed either by hand or in an
ordinary cider mill. If light colored juice is desired, the crushed
grapes are put in a clean, well washed cloth sack and either hung up
and twisted or grasped by two persons, one at either end, and twisted
until the greater part of the juice is expressed. Then, in a double
boiler or its equivalent, such as a large stone jar placed in a pan of
hot water, so that the juice does not come in direct contact with the
fire, the juice is gradually heated to a temperature of 180° to 200°
F. The temperature should never be allowed to go over 200° F. It is
best to use a thermometer; if none is available, however, the juice
may be heated until it steams, but it should not be allowed to boil.
It should be poured immediately into a glass or enameled vessel and
allowed to settle for 24 hours; then the juice should be drained from
the sediment and run through several thicknesses of clean flannel or
through a conic filter made from woolen cloth or felt and fixed to a
hoop of iron, so that it can be suspended wherever necessary. The juice
is then poured into clean bottles, space being left at the top for the
liquid to expand when heated. A good home substitute for the commercial
pasteurizer is an ordinary wash boiler with a thin board fitted over
the bottom on which the filled bottles are set. Ordinary glass fruit
jars serve the same purpose equally well. The tubs should be filled
with water within an inch or so of the tops of the bottles and heated
until the water begins to simmer. The bottles should be taken out and
sealed or corked immediately. Only new corks that have just been soaked
in a temperature of about 140° F. should be used. It is well to take
the further precaution of sealing the corks with paraffin or sealing
wax to prevent the entrance of mold germs.
When red juice is desired, crushed grapes should first be heated to a
temperature of not more than 200° F.; then strained through a clean
cloth or drip bag, no pressure being used, and set away to cool and
settle. The remaining procedure is the same for the red as for the
light colored juice. Many people do not even take the trouble to let
the juice settle after it is strained, simply reheating and sealing the
vessels and setting them away in an upright position in a cool place
where they will be undisturbed. If bottles are used, the corks should
be sterilized and the necks of the bottles sealed with sealing wax. The
juice settles, and when desired for use the clear liquid is poured off
the sediment.
Any person familiar with the process of canning fruit can put up grape
juice, for the principles involved are the same. Care should be taken
not to sterilize the juice at a temperature higher than 195° F.; or the
finished product will have a scorched taste. The bottles or jars should
not be so large that when they are opened the juice will spoil before
it can be used. Unfermented grape juice, properly made and bottled,
will keep indefinitely if not exposed to the atmosphere or to infection
of mold germs; when a bottle is once open, however, the contents, like
canned goods generally, should be used as soon as possible. Unfermented
juice may be made not only from all varieties of grapes, but also from
some other fruits, such as apples, pears and cherries. Some berries
also yield excellent juices.
GRAPE JUICE No. 2
Crush the grapes in a clean kettle with a wooden spoon and put them in
a cloth sack or jelly bag. Twist the sack or press it until the juice
has all come out. Put the juice in a double boiler over hot water until
it steams. If a kettle is used, great care must be taken that the juice
does not boil. Let the juice stand in an enamel kettle for 24 hours to
settle. Run it through a flannel jelly bag and put into clean bottles.
Leave space in bottle for the liquid to expand. Put the bottle in a
sterilizer and fill the sterilizer with cold water until within an inch
of the top of the bottles. Heat the water slowly until it is nearly
simmering, take the bottles out and insert clean corks, and, as a final
precaution it is advisable to dip the top of the cork in sealing wax or
paraffin.
This makes a light colored juice. For a red juice, the grapes may be
heated until just before the boiling point as in the first part of the
process. It is not necessary to allow the juice to settle but it is
much clearer if you do.
ROOT BEERS
GINGER BEER
2 ounces of ginger root,
2 ounces of cream of tartar,
1 lemon,
1½ pounds of granulated sugar,
¼ cake of compressed yeast.
Place the ginger in a large bowl, bruise and pound thoroughly; add
boiling water, then the grated rind of the lemon and when stirred in,
add the juice of the lemon. Now mix in the cream of tartar and the
sugar; stir well, allow to cool until lukewarm; add the yeast which
should have been dissolved in a little warm water. Mix all together,
cover tightly and allow to stand for six hours. At the end of that
time, strain and put into bottles having patent tops, unless one has a
commercial “topper” which is most desirable. Keep in a cool place, for
if kept warm or not securely corked the beer will effervesce.
ENGLISH GINGER BEER
This interesting recipe dates back to about 1840.
1½ ounces of ginger,
4 quarts of boiling water,
1 ounce of cream of tartar,
1 pound of sugar,
2 lemons,
1 cupful of yeast.
Pour the boiling water upon the ginger and the sugar (either brown or
granulated may be used) add two lemons thinly sliced. Into this pour
one cupful of good yeast and allow it to stand for twenty-four hours.
Pour off carefully and put into bottles.
MAPLE BEER
4 gallons of boiling water,
1 quart of pure maple syrup,
1 tablespoonful of essence of spruce,
1 pint of yeast.
This recipe too, dates back to 1840.
Put in a large container, one quart of pure maple syrup, and add
one gallon of boiling water and the spruce essence; allow this to
stand until lukewarm, then add a pint of yeast, allowing it to stand
twenty-four hours. Pour off carefully and bottle and seal.
ROOT BEER
½ cupful of commercial root beer extract,
5 pounds of sugar,
5 gallons of rain water,
¾ cake of compressed yeast.
Dissolve the yeast cake in a little warm water; mix the sugar and root
beer extract together and add the water, which should be hot; allow
this to stand until lukewarm and add the yeast cake; mix well, allow to
settle and pour into bottles. If one owns patent top bottles they are
easily handled. Fasten the stopper and store where it is cool. The beer
will be ready for use after twenty-four hours.
It is not at all necessary to put this beer up in such quantities; just
divide or subdivide the recipe.
SPRUCE BEER (CRÉOLE RECIPE)
2 quarts of water,
½ ounce of hops,
½ teaspoonful of ginger,
½ pint of Louisiana molasses,
4 tablespoonfuls of yeast,
Sprigs of spruce.
Gather a handful of spruce sprigs, break and bruise, and steep in a
little water until a strong essence is made.
Pour the water over the hops and the ginger and allow to boil; strain
and add the molasses and essence of spruce. Cool until lukewarm and add
the yeast. Cover tightly and stand away for twenty-four hours. Pour off
carefully and bottle. Seal and store in a cool place. In two days the
beer is ready for use.
One may gather the spruce sprigs as directed, or purchase the extract
or essence of spruce, or steep the spruce gum.
BIRCH BEER
¼ pound of black birch bark,
½ ounce of hops,
1 teaspoonful of ginger,
½ compressed yeast cake,
1 pint of corn syrup,
3 quarts of water (soft or rain water).
Boil the birch bark in a quart of water until reduced a third; strain
and set aside until the hops, syrup and ginger has boiled for twenty
minutes. Strain and mix with the birch extract; when cooled until about
lukewarm add the yeast cake dissolved in a little warm water. Cover
tightly and stand away for twenty-four hours. Strain into bottles and
cork well.
CIDER
It would seem unnecessary labor to make cider at home, unless, of
course one lives on a farm and has many apples to dispose of after the
selected apples are shipped or stored for winter use. And even in that
event one is likely to take the apples to a community cider mill. But
if there should be a time when one of my readers cares to try cider
making at home it may be done with utensils found in every kitchen.
Be sure that there are no bruised or rotted spots on the apples to be
used and wipe them carefully with a damp cloth. Cut them in pieces and
run through a food grinder, placing a deep dish where it will catch
_all_ of the juice. Place a fine cloth in a colander; pile the apple
pomace (the ground apple) in it and pour all the juice in too. Fold the
cloth over and place a heavy weight on top, pressing it often. When the
juice or cider is pressed out, bottle and use. It should not be kept,
as it becomes sour very quickly.
It is probably as economical to purchase the sweet cider as to use the
time and the necessary apples to make the cider.
TO KEEP CIDER SWEET AND SPARKLING
(Date of recipe, 1845)
Let the new sweet cider ferment from one to three weeks according to
whether the weather is cool or warm, longer if cool or one week if
warm. When it has attained a lively fermentation, add to each gallon,
according to its acidity, from one half to two pounds of sugar, and
allow it to again ferment until the desired sweetness is reached.
Pour out one quart of the cider and add for each gallon one-quarter
ounce of sulphite of lime (anti-chloride). Stir the powder and cider
until thoroughly mixed and return to the rest of the cider. Agitate
well and briskly for a few minutes and then let the cider settle. The
fermentation will cease at once. After a few days draw off the clear
cider, bottle carefully, and cork well. Bottles with patent stoppers
will be found most satisfactory.
TO BOIL CIDER
(Old New England recipe)
Use perfectly sweet cider, preferably not over two days old: boil until
boiled down about half. Skim often, pour into hot bottles and cork
tightly. Store in a cool place.
This may be used for drinks, by stirring two tablespoonfuls into a
glassful of iced water.
VII—COLD MILK DRINKS, HOT MILK AND BUTTERMILK
SHAKES, NOGGS AND PUNCHES
While many do not care for milk as a drink, still milk in combination
with syrups, eggs, malted milk, flavoring extracts or fruit juices will
be found pleasing even to those who would not drink it plain. When one
considers the amount of nourishment furnished by a glass of milk, it is
well to serve it when possible, even disguised as a nogg or punch.
CHOCOLATE MILK
1 cupful of milk,
⅛ cupful of chocolate syrup (see syrups) (2 tablespoonfuls),
Ice.
Use a cocktail shaker, put two tablespoonfuls of cracked ice in the
shaker, add the chocolate syrup and the milk; shake well, strain into
a tall glass and serve. It is wise to use an iced tea glass, as these
glasses hold at least ten ounces, and as a measuring cup will hold
eight ounces of milk, there is room for the ice and syrup.
CHOCOLATE, EGG AND MILK
1 cupful of milk,
1 egg,
⅛ cupful of chocolate syrup (2 tablespoonfuls),
Ice.
Place all the ingredients in a cocktail shaker, shake thoroughly and
strain into a tall thin glass. There is enough nourishment in a drink
of this sort to be used as a substitute for luncheon if one is too
hurried to take time for a comfortable luncheon, slowly eaten.
COCOA NOGG
⅝ cupful of milk,
⅛ cupful of cocoa syrup (2 tablespoonfuls),
1 egg,
Ice.
Separate the white and the yolk of the egg, whip the white until dry
and stiff, put the yolk, ice, cocoa syrup and the milk into a shaker
and shake well; pour about three-quarters of the mixture into a tall
glass, pour the rest over the beaten white, stir it swiftly, and add to
the mixture in the glass.
CHOCOLATE CREAM FLOAT
For each service use:
2 tablespoonfuls of chocolate syrup,
½ cupful of milk,
¼ cupful of thick cream,
Powdered sugar,
Vanilla.
Multiply this recipe by the number of persons to be served, making the
full amount, serving in glasses as desired.
Select attractive glasses, narrow, tall, stemmed glasses are the
best; fill them nearly to the top with finely cracked ice, put two
tablespoonfuls of chocolate syrup into each glass, add a half cupful
of milk; fill with stiffly whipped cream. When whipping the cream add
enough powdered sugar to make it slightly sweet and stir in a few drops
of vanilla.
CHOCOLATE SHAKE
1 cupful of milk,
2 tablespoonfuls of chocolate syrup,
1 egg,
Ice,
Vanilla.
Whip the white and the yolk of the egg separately. Put the yolk, ice,
milk, chocolate and a few drops of vanilla in a cocktail shaker and
shake well for at least two minutes. Put the stiffly whipped white in a
tall glass, pour the chocolate mixture over, stirring it in slightly,
and serve. Serve with a straw.
CHOCOLATE PUNCH
1 egg,
1 cupful of milk,
⅛ cupful of chocolate syrup (2 tablespoonfuls),
Nutmeg,
Few drops of vanilla,
Ice,
Ice cream.
Put the egg, milk, chocolate syrup, vanilla and ice in a cocktail
shaker, shake for three minutes, strain into a tall thin glass and add
a generous grating of nutmeg and top with a spoonful of vanilla ice
cream.
CHOCOLATE CREAM PUNCH
1 egg,
1 cupful of milk,
⅛ cupful of chocolate syrup (2 tablespoonfuls),
⅓ cupful of thick cream,
Ice,
Sugar.
Whip the cream until stiff, adding a little powdered sugar, put the
egg, milk, chocolate syrup and a little cracked ice in a shaker; shake
well, strain into a tall thin glass and top with the whipped cream.
Serve with a long handled spoon.
CHOCOLATE SODA
½ cupful of top milk,
⅛ cupful of chocolate syrup (2 tablespoonfuls),
2 tablespoonfuls of vanilla ice cream,
Carbonated water.
Put the chocolate syrup in a tall glass, then the top milk, or milk and
cream mixed, add two tablespoonfuls of ice cream; fill the glass with
carbonated water, using a syphon. Serve with a long handled spoon. One
may use chocolate ice cream if one prefers.
COFFEE, EGG AND MILK
⅓ cupful of dripped coffee,
2 tablespoonfuls of plain syrup,
1 egg,
¾ cupful of top milk,
Ice.
Put the egg, ice, milk, coffee and syrup in a cocktail shaker and shake
thoroughly for two minutes; strain into a tall thin glass and serve at
once.
COFFEE PUNCH
⅓ cupful of dripped coffee,
2 tablespoonfuls of plain syrup,
¾ cupful of top milk,
1 egg,
2 tablespoonfuls of vanilla ice cream,
⅛ cupful of whipped cream, or marshmallow cream.
Put the dripped coffee, two pieces of ice, the egg, syrup and top milk
in a shaker. Shake well, strain into a tall thin glass, add the ice
cream, top with whipped cream or a tablespoonful of marshmallow cream.
Serve with a long handled spoon.
COFFEE FOAM
1 cupful of milk,
1 egg,
⅛ cupful of dripped coffee,
2 tablespoonfuls of plain syrup.
Separate the yolk and the white of the egg; whip the white dry and
stiff; put the yolk, milk and coffee in a shaker and shake well. Pour
the mixture into a tall glass, reserving about a quarter; mix this with
the egg white quickly and add to the top of the glass. Serve with a
straw or long handled spoon.
COFFEE CREAM
½ cupful of milk,
½ cupful of thick cream,
⅓ cupful of dripped coffee,
1 egg,
1½ tablespoonfuls of plain syrup,
Ice.
Put the ice, milk, coffee and the yolk of the egg in the shaker and
shake well. Beat the egg white until dry and whip the cream until
stiff. Pour the coffee and milk mixture over the egg white, stir
swiftly, blending thoroughly; pour into a tall glass and add the
whipped cream, which should be sweetened slightly. Serve with a straw
or long handled spoon.
COFFEE MILK
(Recipe dated 1845)
1 dessert spoonful of ground coffee,
1 pint of milk,
2 shavings of isinglass.
“Boil the coffee, milk and isinglass together for a quarter of an hour.
Allow this to stand for ten minutes, and pour the liquid off.”
It might seem wise to sweeten this slightly, as “isinglass” was the
name applied to what we now know as “gelatine,” would suggest that a
teaspoonful of powdered gelatine would be a sufficient quantity to use.
COFFEE-MAPLE PUNCH
1 cupful of strong dripped coffee,
1½ pints of rich milk,
¼ cupful of maple syrup (4 tablespoonfuls),
1 egg,
Ice cream.
In making drip coffee, use recipe given under coffee recipes. Put the
egg, two tablespoonfuls of cracked ice, the maple syrup, one cupful of
milk and the egg in a shaker, shake thoroughly, strain into a pitcher,
add the rest of the milk, and stir well. Pour into tall glasses, top
with a tablespoonful of ice cream to each serving. Serve with a straw
and a long handled spoon.
COFFEE-ROSE PUNCH
1 quart of milk,
1 cupful of strong dripped coffee,
½ cupful of plain syrup,
1 egg,
1 teaspoonful of rose extract,
Ice.
Put the coffee, ice, egg, syrup and a cupful of milk in a shaker.
Shake thoroughly, pour into a pitcher, add the rest of the milk and
the extract, stir well; fill tall thin glasses nearly full, add a
tablespoonful of vanilla or rose ice cream and serve with a long
handled spoon.
COFFEE MARSHMALLOW
1½ pints of milk,
1 cupful coffee,
⅓ cupful of plain syrup,
1 egg,
1 cupful of thick cream,
1 cupful of marshmallow cream,
Ice.
Put one cupful of strong dripped coffee, one cupful of milk, the syrup,
egg and ice in a shaker; shake thoroughly and pour into a pitcher. Add
the rest of the milk, stir and pour into tall thin glasses, filling
them three-quarters full. Whip the cream until stiff, mix with the
marshmallow, and fill the glasses with the mixture. Top with a candied
cherry if desired.
LEFT-OVER COCOA
Strain any cocoa left from breakfast or luncheon and place in the
refrigerator until needed, either as a luncheon or afternoon drink.
Use parfait glasses, or any tall, narrow, stemmed glass. Pour into the
glasses until about three-quarters full; add two tablespoonfuls of
chocolate ice cream, top with marshmallow cream and a candied cherry.
Serve with a long handled spoon and a straw.
If this is used in the afternoon, serve little cakes with it, being
sure that the cakes do not have chocolate icing.
LEFT-OVER COFFEE
If there is one cupful of coffee left from the breakfast, put in the
refrigerator until luncheon, or later in the afternoon.
1 cupful of coffee,
1 tablespoonful of plain syrup (see syrups),
1 pint of milk,
1 egg,
Ice.
Put the egg, syrup, ice and coffee in a shaker, shake for two minutes,
pour into a glass pitcher with the milk, stir and serve at once.
EGG NOGG
½ pint of milk,
1 even teaspoonful of sugar,
1 egg,
¼ teaspoonful of vanilla extract,
Ice,
Nutmeg.
Break the egg into a cocktail shaker, add two tablespoonfuls of cracked
ice, the milk, vanilla and sugar: shake thoroughly, strain into a tall
thin glass, sprinkle with grated nutmeg and serve with a straw.
MILK SHAKE
½ pint of top milk,
1 teaspoonful of sugar,
¼ teaspoonful of vanilla,
Ice,
Nutmeg.
Put the milk, sugar, vanilla and two tablespoonfuls of cracked ice into
a cocktail shaker; shake thoroughly and strain into a tall thin glass.
Sprinkle grated nutmeg on top and serve.
RASPBERRY MILK SHAKE
½ pint of top milk,
½ teaspoonful of sugar,
2 tablespoonfuls of raspberry syrup,
Ice.
Put the top milk, or plain milk mixed with a little cream into a shaker
with the sugar, syrup and two tablespoonfuls of cracked ice. Shake well
for two minutes, strain into a tall thin glass. A tablespoonful of
raspberry ice cream is a desirable addition. Serve with a long handled
spoon, if the ice cream is used, or with a straw if not.
STRAWBERRY MILK SHAKE
½ pint of top milk,
½ teaspoonful of sugar,
2 tablespoonfuls of strawberry syrup,
Ice.
Put the top milk, or plain milk mixed with a small amount of cream
into a cocktail shaker; add the sugar, strawberry syrup, and two
tablespoonfuls of cracked ice; shake well and strain into a tall
glass. If one wishes, a tablespoonful of strawberry ice cream makes a
delightful addition, as will two selected strawberries, if in season.
CHOCOLATE MALTED MILK
2½ teaspoonfuls of malted milk,
2 tablespoonfuls of chocolate syrup,
1 cupful of milk,
Ice.
Mix the malted milk with just enough hot water to blend well, stirring
and mixing with a spoon; add a little cold milk to this, and pour it
into a shaker. Add to this the rest of the milk and the chocolate syrup
and two tablespoonfuls of cracked ice. Shake well for two minutes.
Strain into a tall thin glass and serve.
CHOCOLATE MALTED MILK WITH EGG
2½ teaspoonfuls of malted milk,
2 tablespoonfuls of chocolate syrup,
1 cupful of milk,
1 egg,
Ice.
Mix the malted milk with only enough hot water to make a paste; then
add a little cold milk, enough to be able to pour the mixture. Pour
into a shaker; add the egg, ice and chocolate syrup as well as the rest
of the milk. Shake well for two minutes, and strain into a tall glass.
A little sugar may be added if desired, although the syrup should make
it sufficiently sweet.
RASPBERRY MALTED MILK
2½ teaspoonfuls of malted milk,
2 tablespoonfuls of raspberry syrup,
1 cupful of milk,
Ice.
Mix the malted milk with enough hot water to make a paste, stirring
carefully to make sure that all the dry milk is blended, then add a
little cold milk, stir well and pour into a cocktail shaker; add the
rest of the milk, the raspberry syrup and two tablespoonfuls of ice.
Shake well, strain into a tall glass and serve. If wished for, plain
syrup or sugar may be added.
STRAWBERRY MALTED MILK WITH ICE CREAM
2½ teaspoonfuls of malted milk,
2 tablespoonfuls of strawberry syrup,
1 cupful of milk,
Ice.
Mix the malted milk with a little hot water, stirring until a smooth
paste is made; add a little cold milk, stir again and pour into a
shaker; add the rest of the milk and the strawberry syrup as well as
two tablespoonfuls of cracked ice. Shake, strain into a tall glass. Top
with a tablespoonful of ice cream, preferably vanilla.
VANILLA MALTED MILK WITH CHOCOLATE ICE CREAM
2½ teaspoonfuls of malted milk,
1 tablespoonful of plain syrup,
½ teaspoonful of vanilla extract,
1 cupful of rich milk,
Ice,
Ice cream.
Blend the malted milk with a little hot water, add enough cold milk
to be able to pour it. Pour into a shaker, add the rest of the milk,
plain syrup, vanilla and two tablespoonfuls of cracked ice. Shake
well, strain into a tall thin glass and top with two tablespoonfuls of
chocolate ice cream.
COFFEE MALTED MILK, EGG AND ICE CREAM
2½ teaspoonfuls of malted milk,
2 tablespoonfuls of coffee syrup,
1 cupful of rich milk,
1 egg,
Ice.
Blend the malted milk with a little hot water, being sure that the milk
is well dissolved. Add enough cold milk to pour the mixture, and put it
in a cocktail shaker with the rest of the milk, the coffee syrup, egg
and ice. Shake for two minutes, and strain into a tall thin glass and
top with two tablespoonfuls of vanilla ice cream.
There surely is nourishment enough in this for a normal luncheon.
COFFEE MALTED MILK
1½ teaspoonfuls of malted milk,
1 tablespoonful of plain syrup,
2 tablespoonfuls of coffee syrup,
Ice.
Mix the malted milk with a little hot water, blending it well, add
enough cold milk to make thin enough to pour; pour into a cocktail
shaker and add the rest of the milk, the coffee syrup and two
tablespoonfuls of cracked ice. Shake hard for two minutes; strain into
an attractive glass and serve.
MALTED EGG-MILK
2½ teaspoonfuls of malted milk,
1 teaspoonful of sugar,
1 cupful of rich milk,
2 tablespoonfuls of ice,
½ teaspoonful of vanilla extract,
1 egg.
Put the malted milk in a cup, add sugar and mix with just enough hot
water to dissolve the malted milk, stirring and mixing with a spoon.
Add a little cold milk, stir well, and pour into a cocktail shaker with
the rest of the milk, the egg, ice and the vanilla. Shake this mixture
thoroughly, strain into a tall thin glass and serve.
GRENADINE MILK SHAKE
⅛ cupful of grenadine (2 tablespoonfuls),
1 egg,
1 cupful of rich milk,
Ice,
Nutmeg.
Put the egg, milk, grenadine and ice in a shaker and shake thoroughly;
shaking hard for at least two minutes. Strain into a tall glass, and
sprinkle with grated nutmeg.
MILK APPLEBLOOM
¼ cupful of sparkling apple juice (commercial) (4 tablespoonfuls),
1 teaspoonful of sugar,
1 cupful of milk,
½ teaspoonful of Florida water,
Ice.
Put the apple juice, ice, sugar and Florida water in a shaker, shake
well; open the shaker and add the milk, again shaking well. Strain into
an attractive glass and serve at once.
ORANGE MILK
1 orange,
1 teaspoonful of sugar,
1 cupful of milk,
¼ teaspoonful of orange extract,
Nutmeg,
Ice.
Extract the juice from the orange and put it with the ice, sugar and
orange extract into a shaker and shake well for two minutes. Remove the
top, add the milk, pouring slowly and stirring at the same time, then
recap the shaker and shake thoroughly again. Strain into a tall glass
and sprinkle with nutmeg. Serve at once.
EGG SNOWDRIFT
1 egg,
½ pint of milk (1 cupful),
1 teaspoonful of sugar,
¼ teaspoonful of vanilla,
Nutmeg.