sweeten slightly with powdered sugar. Put the sugar, vanilla and a
tablespoonful of milk with the yolks, beat this with a whisk until
light and lemon colored; stir in the rest of the milk; pour this
mixture into a tall glass, and add the slightly sweetened white, piling
it high. Sprinkle with grated nutmeg and serve with a straw.
SILLABUB
1 pint of thick cream,
1 cupful of powdered sugar,
½ cupful of raspberry juice.
It is quite possible in most large places to purchase a sillabub churn,
which is a small tin cylinder, having a small dasher which fits loosely.
Whip the cream until frothy, using the churn; sweeten to taste with the
powdered sugar and add the raspberry juice, which should be stirred in
swiftly and the drink served at once in tall, stemmed glasses. Serve
with long handled spoons.
If a churn is not obtainable, use a cream whisk, but stop beating at
the frothy stage.
SILLABUB WITH GRAPE JUICE
1 quart of thick cream,
4 egg whites,
1 cupful of grape juice,
1¾ cupfuls of powdered sugar.
Whip the cream until very stiff, adding half the powdered sugar; whip
the egg whites until dry, adding remaining sugar gradually; when
finished, mix the cream and the beaten whites thoroughly and add the
grape juice. Eat with a spoon and serve in low wide glasses.
CANTON MILK SHAKE
½ pint of top milk,
1 egg,
1 inch preserved ginger,
1 tablespoonful of plain syrup,
Ice.
Chop half the ginger very fine; put it with the top milk, syrup, ice
and the yolk of the egg into a cocktail shaker and shake for two
minutes. Whip the white of the egg until stiff; cut the remaining half
inch of ginger into small pieces. Strain the milk mixture into a tall
glass, reserving a quarter cupful; mix this quickly with the beaten
white, add to the mixture in the glass and top with the small pieces
of ginger. Serve with a straw and a long handled spoon.
VICHY AND MILK
¾ cupful of rich milk,
Vichy.
Pour three-quarters cupful of rich milk in an iced tea glass and fill
with vichy.
Physicians order this for patients who cannot take, or who do not like
milk plain, and find that in most cases the patient can take it.
MILK AND VICHY WITH SYRUP
¾ cupful of milk,
2 tablespoonfuls of raspberry syrup (home-made or commercial),
Vichy.
Pour the syrup into a tall glass (iced tea glass is the right size) and
add the milk; stir well and fill the glass with vichy. The raspberry
syrup will disguise both the milk taste and the vichy, in case one does
not like either.
HOT MILK DRINKS
HOT MILK
For the person who is tired and who does not like plain cold milk, try
heating the milk until just below the boiling point, adding a goodly
sized pinch of salt and a generous sprinkling of paprika. Serve with a
saltine or a toasted cracker.
HOT MILK WITH CELERY SALT
Heat the milk until just below the boiling point, add a generous pinch
of salt and a sprinkling of celery salt; stir well and serve with
toasted crackers.
HOT MALTED MILK
2 teaspoonfuls of malted milk,
1 teaspoonful of sugar,
⅛ teaspoonful of salt,
1 cupful of milk.
Blend the malted milk with enough hot water to make it smooth, add the
salt and sugar, stirring thoroughly and add the cupful of milk, which
should have been heated until just below the boiling point.
HOT MALTED MILK WITH CHOCOLATE
2 teaspoonfuls of malted milk,
2 tablespoonfuls of chocolate syrup,
1 cupful of milk.
Blend the malted milk with a little hot water; stir until smooth; add
the chocolate syrup, stir, and add the milk which should be heated
until just before the boiling point is reached.
HOT MALTED MILK WITH COFFEE
2 teaspoonfuls of malted milk,
2 tablespoonfuls of strong dripped coffee,
2 teaspoonfuls of sugar,
1 cupful of milk.
Blend the malted milk with enough hot water to make smooth, add the
sugar and stir until well mixed, add the coffee and the milk heated
until the boiling point is reached.
Coffee syrup may be used if desired. Use two tablespoonfuls, but do not
use sugar with it.
BUTTERMILK
Buttermilk as a beverage is to be greatly desired because of its food
value as well as the fact that it is a most refreshing drink.
The food content is very high, having nearly all the food materials
found in whole milk, excepting, of course, the butter fats, which have
been removed by churning; still some fats do remain; especially is this
true of buttermilk obtained direct from such farmers as do not use the
most advanced methods of butter-making.
We find 3 per cent. of protein, nearly 5 per cent. of carbohydrates
in the form of milk sugar, 0.7 per cent. of mineral constituents, and
about 0.5 per cent. of fats.
Buttermilk is recommended by many successful physicians as an aid in
intestinal disorders.
Buttermilk is served at most soda fountains, and may be ordered from
one’s dairyman, also may be obtained at some grocers’ and at all better
class hotels.
BUTTERMILK LEMONADE
For persons not caring for buttermilk plain, one may make a lemonade
which is healthful as well as delicious.
1 quart of buttermilk,
2 lemons,
2 tablespoonfuls of sugar.
Extract the juice of the lemons, add the sugar and stir until
dissolved; add the buttermilk, stirring constantly. If a smaller
quantity is to be made it were well to use a shaker, for then the
lemonade will be so thoroughly mixed that the results will be most
satisfactory.
“LACTO”
The following recipe is taken from a bulletin issued by the Iowa
Agricultural Experiment Station.
2 quarts of buttermilk,
2 pounds of sugar,
2 eggs,
1⅔ cupfuls of orange juice,
½ cupful of lemon juice.
Dissolve the sugar in the buttermilk and add the eggs, yolks and whites
beaten separately. Stir and strain the mixture and add the fruit
juices. Freeze as for ice cream, and pack in ice for an hour before
serving.
VIII—COFFEE, CHOCOLATE, COCOA AND TEA
A book of beverage recipes which did not give directions for making
coffee, tea and cocoa would surely fail in its mission.
I have given recipes from many countries, and by many men famous for
coffee making, feeling sure that each reader will find the exact one to
please the fancy of himself or herself and family.
COFFEE
Even though we as Americans are coffee drinkers to almost an alarming
degree, it is not often that we find a cook who really makes excellent
coffee.
When purchasing coffee one must be influenced by one’s taste; whether
all Java, whether equal parts of Mocha and Java, or whether a blend of
one’s own or a commercial blend is used.
One thing should be remembered, and that is: good coffee is served as
soon as it is made.
The pot should always be hot before the coffee is made.
The late Francis B. Thurber, a coffee importer, who made coffee a study
both as it came to this country and as it was grown in its native
state, gives the following recipe as his idea of unexcelled coffee:
To one cupful of coffee ground moderately fine add one egg with shell,
and enough cold water to wet the grounds. Pour on one pint of boiling
water and let it boil for fifteen minutes. Remove the pot from the fire
and allow it to stand for three minutes to settle, then strain into a
warm coffee pot. Serve in cups half filled with boiling milk, or if
cream is used dilute with hot water.
FRENCH DRIP COFFEE
For _cafe noir_ use two tablespoonfuls of finely ground coffee for each
cup. Coffee should be packed tightly as possible in the upper part of
the French pot, and the boiling water poured through. When this has
dripped through, redrip and serve.
Parisian housekeepers, before throwing out the grounds, pour boiling
water through the coffee again, reserving this for use the next time
coffee is made.
Much of the flavor of French coffee is said to be due to this practice.
VIENNA COFFEE
The pot required to make coffee after this method is the style with a
cloth bag in the top.
Use two level tablespoonfuls of coffee to the cup, and place in the
bag, pouring the boiling water through.
Serve with hot milk.
ENGLISH COFFEE
After the recipe of M. Soyer, a former _chef_ of the Savoy.
* * * * *
Place two ounces of moderately fine ground coffee in a stew-pan, and
without adding water, hold over the fire, stirring with a spoon until
the coffee is very hot. Pour over the coffee a pint of boiling water
and cover closely; remove at once from fire and let stand for five
minutes, then strain through a cloth, heat and serve with or without
cream.
COFFEE, BRAZILIAN STYLE
In Brazil, whence practically all of the world’s supply of coffee
comes, the popular method is to place the coffee in a _woolen_ bag,
which is placed in a pot and boiling water poured over it. The coffee
is immediately poured off.
COFFEE, BATAVIA STYLE
(_As made by the Dutch coffee planters in Java_)
The coffee is ground fine and packed tightly in the top of a French
pot. The required amount of _cold_ water is poured over it and allowed
to drip through. It requires about five hours for the process if the
coffee is packed as tightly as it should be. The coffee is then heated
and from three to four times its volume of hot milk added.
TURKISH COFFEE
A heaping dessertspoonful of powdered coffee is added to one small
cupful of cold water. This is brought to a boil, and the coffee and
grounds are poured into the cup.
Turkish coffee is drunk grounds and all, without cream or sugar.
KAFFEE “KULTUR”
It is the unanimous observation of civilized travelers that good coffee
is unobtainable in Germany. The foremost scientist of that race, the
famous Baron von Liebig, nearly a hundred years ago wrote an exhaustive
treatise on the subject of coffee and coffee making, and devised the
concoction which among Germans now passes for coffee. Was it not given
them by authority? This is von Liebig’s recipe:
Put three-quarters of the amount of coffee to be used on the fire
in boiling water; boil from ten to fifteen minutes. Then put in the
remaining one-quarter of the coffee, cover and let it stand for five
minutes. Stir, strain and serve with an equal amount of milk.
EXCELLENT COFFEE
Use a drip pot, one having a cloth bag. Wet the bag, place the coffee
in this, and pack as tightly as possible around the sides and bottom.
Pour in slowly three cupfuls of boiling water to each half cupful
of powdered coffee. Place the pot on the back of the range, or on an
asbestos mat with only enough flame under to keep it warm, and pour the
water slowly.
Serve with cream as soon as dripped.
TEA
Chin Hung, Chinese scholar and philosopher, to whom all the
agricultural and medical knowledge of China is traced, once said, so I
am told: “Tea is better than wine, for it leadeth not to intoxication,
neither does it cause a man to say foolish things. It is better than
water, for it doth not carry disease, neither doth it act as poison.”
There are really but two kinds of teas on the market: green and black.
The color of the tea depends on the oxidation; black tea being exposed
to the air, or oxidized before final drying, while green tea is dried
immediately after rolling.
There are a number of different brands with which we are all familiar,
such as Formosa, Oolong, Ceylon, English Breakfast, Orange Pekoe, and
Flowery Pekoe.
Right here I will say that if a spray of orange blossom is kept in the
tea caddy one need not pay the price for Orange Pekoe.
TEA MAKING
Be sure that the water is boiling, and use it at once. Rinse the pot
with hot water. Place the tea in the pot in a “ball,” and pour over the
freshly boiled water, allowing it to stand for five minutes, then the
tea-ball and the tea should be removed.
Use a level teaspoonful of tea to one and a half cupfuls of water. I
think most people will want to dilute this, even.
RUSSIAN TEA
“Russian tea” has a rather inflated reputation, and is not really known
in this country as it is used there.
A great amount of tea infusion is used, as the samovar is always in
evidence, but the water is poured on the tea again and again, making a
great amount of liquid without much strength. Sugar and lemon juice is
added and it is drunk from a glass.
ICED TEA
One may make fresh tea and pour it over cracked ice in individual
glasses, or one may make a rather strong solution of tea, and add
cracked ice to it in a large pitcher, or make a weaker solution, and
pour over cracked ice in glasses. The method must depend upon the fancy
of one’s family, or the hostess.
ICED TEA WITH MINT
While iced tea is usually served with sugar and lemon, I am quite sure
that in addition a spray of mint will be found most acceptable. Place
the mint in the glass and pour the tea over.
HOT TEA WITH MINT
I find that a cupful of hot tea into which a few leaves of mint have
been placed is most refreshing. This may be served either with or
without sugar.
COCOA AND CHOCOLATE
It is very rare for one to serve chocolate these days, as cocoa in a
perfected form is put up by reliable firms in this country, and most
hostesses prefer it to chocolate, which is more difficult to prepare
and rather richer than wise to serve to the family generally.
COCOA
1 cupful of milk,
1 teaspoonful of cocoa.
Bring the milk to the boiling point and pour in the cocoa moistened
with a little warm water. Stir and allow to boil, beating with a
cream whip for a minute or two. Pour through a strainer into a cup or
individual pot. Multiply this amount by the number of cups to be served.
COCOA No. 2
1 cupful of milk,
2 teaspoonfuls of cocoa.
Use a _porcelain_ kettle; mix the cocoa with enough hot water to make a
smooth paste, pour the milk over it slowly, mixing constantly, so that
there will be no lumps left undissolved. Bring to the boiling point,
and boil for ten minutes. Strain, and serve at once. A teaspoonful
of sweetened whipped cream added to each cup adds perceptibly to the
acceptability. Sweeten to taste.
CHOCOLATE
2 cupfuls of milk,
2 tablespoonfuls of grated chocolate.
Grate enough unsweetened chocolate to make two tablespoonfuls, mix
with a little boiling water, and melt slowly over a low fire, then add
the milk, pouring carefully, stirring while pouring. Allow this to
boil for ten minutes and strain. Whipped cream added to each serving
is delightful, although it makes the drink a bit too rich for most
people. It would be unadvisable for persons given to stoutness to drink
chocolate.
CHOCOLATE
(Recipe of 1845)
1 inch of a cake of chocolate,
1 quart of boiling water,
Milk.
Shave the chocolate fine, pour on the boiling water; boil for twenty
minutes, add milk to please and boil up again. Serve.
CHOCOLATE (CRÉOLE RECIPE)
1 cake of French chocolate,
1 quart of milk.
Grate the chocolate; mix with a little hot water, and stir into the
milk which should have reached the simmering stage. Stir until the
mixture boils; allow it to boil up once, and serve immediately. This
may be sweetened after serving or allow two tablespoonfuls of sugar to
the full amount. Add whipped cream if desired.
COCOA (CRÉOLE RECIPE)
4 tablespoonfuls of cocoa,
1 quart of milk.
Put the milk in a double boiler; moisten the cocoa with a little milk,
and pour into the milk as it begins to boil, stirring constantly. Let
it boil up once, only, and serve. Whipped cream may be used with it if
desired.
COCOA (OLD NEW ENGLAND RECIPE)
2 tablespoonfuls of cocoa,
1 quart of water,
1½ cupfuls of milk.
Mix the cocoa with a little water and pour into the full amount of
water and allow to boil for a half hour, skim, add the milk and allow
it to boil up again. Serve.
IX—DRINKS FOR INVALIDS AND SMALL CHILDREN
I shall try to give a few helpful suggestions in this chapter for the
making of drinks which are both appetizing and nutritious. Some are
offered because of their nutritive value and some, like treacle, posset
and Iceland moss, because they are a real aid in helping to ward off
colds and some because they please the palate of the invalid or the
child whose appetite must be catered to.
APPLE WATER
2 large tart apples,
1 tablespoonful of lemon juice,
1 pint of boiling water,
Lemon peel,
Sugar.
Peel, core and slice the apples; place them in a deep bowl with the
lemon juice, one strip of rind and as much sugar as the nurse or mother
thinks wise, and cover with the boiling water, allowing this to stand
covered tightly until cold. Strain, chill and serve in small glasses.
Be sure to serve on a plate on which a fresh doylie is placed.
APPLE TEA (FROM ROAST APPLES)
(Very old recipe)
3 apples,
Pint of water.
Roast sour apples until tender, pour boiling water over them and let
them stand until cold. Sweeten a little if the patient so desires.
APPLE TEA (UP-STATE RECIPE)
3 large tart apples,
1 pint of water,
Sugar.
Peel and slice the apples very thin, pour a pint of boiling water over
them and boil for five minutes. Allow them to stand until cold, then
strain off the water. Sweeten it slightly, unless the patient prefers
the water very tart.
ARROWROOT WITH MILK
½ pint of milk,
1 dessertspoonful of arrowroot,
1 teaspoonful of sugar.
Mix the arrowroot with a little cold milk until a smooth paste. Pour
a half pint of boiled milk over it, pouring slowly and stirring
constantly. Bring to the boiling point and boil for six minutes.
(Arrowroot _must_ be well boiled). Strain, add the sugar and serve.
I want to impress upon my readers the necessity of serving any drink
intended for an invalid in the most attractive manner possible.
ARROWROOT WITH WATER
½ pint of water,
1 dessertspoonful of arrowroot,
1 teaspoonful of sugar,
1 teaspoonful of lemon juice.
Mix the arrowroot with a little cold water, making it perfectly smooth.
Pour the boiling water over this slowly, stirring well; cook until
boiling, and continue for six minutes. Strain, add sugar and lemon
juice. Serve in an attractive glass on a pretty plate on which a
spotless doylie is laid.
BARLEY WATER
Many cannot take milk plain, but the addition of barley water adds to
its digestibility.
2 ounces of pearl barley,
1 pint of water,
Sugar.
Pour the water over the barley and boil slowly until there is a third
less liquid. Strain and add sugar and serve. Barley water may be served
alone or with milk. It is more palatable with milk.
BARLEY WATER MADE FROM BARLEY FLOUR
1 teaspoonful of barley flour,
½ pint of water,
1 pinch of salt.
Mix the barley flour with a little cold water, making a smooth paste;
pour the rest of the water on slowly, mixing and stirring constantly.
Boil for a half hour, boiling fast all the time. Strain and add to
milk, or add a little sugar, or if it is for an infant, it may be given
from a nursing bottle without the sugar, between feedings, especially
if the child is not getting sufficient nourishment from its own food.
BLACK CURRANT TEA
It is said that this tea is excellent to alleviate hoarseness, and is a
most appetizing beverage.
1 dessertspoonful of black currant jam,
½ pint of water,
1 teaspoonful of sugar.
Put jam, sugar and water in an enamel dish and bring to the boiling
point; simmer for five or six minutes. Strain and add lemon juice and
serve hot; or chill and add a little cracked ice and serve very cold.
BRAN TEA
2 tablespoonfuls of bran,
1 pint of water,
½ ounce of gum arabic,
1 tablespoonful of honey.
Mix water and bran and boil for fifteen minutes. Add gum arabic and
honey, stir until dissolved. Strain through a cloth and serve. This,
too, may be served hot or cold.
EGG WHITE AND MILK (ENGLISH RECIPE)
1 egg white,
1 cupful of milk,
Vanilla.
Boil the milk and let it cool. Whip the egg white until dry and put it
in a tall glass with the milk, flavor with vanilla and serve.
OLD FASHIONED CAUDLE (ENGLISH)
1 tablespoonful of fine oatmeal (ground, not rolled),
1 cupful of water,
1 cupful of milk,
1 tablespoonful of lemon juice,
1 strip of lemon rind,
1 tablespoonful of sugar,
Nutmeg.
Boil oatmeal, water, milk and lemon rind together for ten minutes;
remove the rind, add the lemon juice, sugar and a sprinkling of grated
nutmeg. Serve hot. The beaten yolk of an egg may be stirred in if extra
nourishment is needed.
CAUDLE (OLD NEW ENGLAND RECIPE)
1 pint of rice gruel (see gruel),
1 egg yolk,
1 tablespoonful of sugar,
¼ cupful of cold water,
2 tablespoonfuls of orange juice,
1 teaspoonful of lemon juice,
Nutmeg.
When the gruel is boiling, add the following mixture; beat the yolk
of the egg with the sugar and stir in the water, fruit juices and a
sprinkling of grated nutmeg. Strain and serve very hot.
CREAM AND CARBONATED WATER
½ cupful of cream,
Carbonated water.
There are times when a patient is not allowed milk, but cream is
permissible; under those conditions, this will be found useful as well
as nutritious.
Pour the cream in a tumbler or straight-sided, tall glass; fill the
glass with carbonated water, using a syphon.
MILK AND CARBONATED WATER
½ cupful of carbonated water,
¾ cupful of milk.
It is a matter of taste just what carbonated water one uses: whether
seltzer, vichy or club soda; whether poured from a bottle or a syphon.
Put the milk in a tall glass and fill with the carbonated water.
EGG WHITE, LEMON AND CARBONATED WATER
1 egg white,
1 tablespoonful of lemon juice,
Carbonated water.
Beat the white of the egg until stiff, put it in a tall glass and add
the lemon juice; fill the glass with the carbonated water.
EGG YOLK, LEMON JUICE AND CARBONATED WATER
1 egg yolk,
1 tablespoonful of lemon juice,
Carbonated water.
Beat the yolk until lemon colored, pour into a tumbler and stir in the
lemon juice. Fill the glass with the carbonated water.
EGG WHITE AND ORANGE JUICE
1 egg white,
1 cupful of orange juice.
Extract the juice from enough oranges (two Florida oranges will usually
prove sufficient); strain into a tall glass; whip the egg white until
stiff, and stir it into the orange juice.
If the patient does not like the taste of the egg white, it were well
to beat the white until stiff, put it in a cocktail shaker with the
orange juice, shake well for a minute or two and strain into a glass.
It will be so blended that it will be very difficult to taste anything
excepting the orange juice.
EGG WHITE, ORANGE JUICE AND CARBONATED WATER
1 egg white,
1 orange,
Carbonated water.
Beat the white until stiff; extract the juice from the orange, stir
the egg in carefully and pour into a tall glass. Fill the glass with
carbonated water.
EGG WHITE, ORANGE JUICE AND DISTILLED WATER
1 egg white,
1 tablespoonful of orange juice,
2 tablespoonfuls of distilled water.
If a baby is very ill and cannot retain food, this will tide it over
until a physician can be called and prescribe.
Beat the egg white until stiff, stir in the orange juice and then the
water. Feed with a spoon.
FLAXSEED TEA
2 tablespoonfuls of whole flaxseed,
1 pint of water,
1 lemon,
2 tablespoonfuls of granulated sugar.
Mix the flaxseed with a little water, adding the remainder of the pint
and boil for fifteen minutes. Slice a lemon in a deep bowl and add two
tablespoonfuls of granulated sugar. Strain the flaxseed tea boiling
hot, over this, stir and allow to stand until cold. Strain again and
use in tablespoonful doses. This is used for cold or to relieve an
irritated throat.
GRUEL (ENGLISH RECIPE)
½ pint of milk or water,
1 dessertspoonful of fine oatmeal (ground, not rolled),
Salt or sugar.
Mix the oatmeal with a little cold water in an enameled saucepan; add
the milk or water boiling hot, and boil for ten minutes, stirring
constantly. Strain, pressing as much of the oatmeal through the sieve
as possible. Add either salt or sugar as the patient desires. As gruel
induces perspiration it is best to take it after one is in bed. This is
most satisfactory as an aid in breaking up a cold.
INDIAN MEAL GRUEL (YELLOW CORN MEAL)
2 teaspoonfuls of ground Indian corn meal,
½ pint of water,
Sugar,
Nutmeg,
Cream.
Mix the corn meal with enough cold water to make a smooth paste; add a
pint of water, bring to the boiling point and boil slowly for one half
hour,—never less; strain, add a little salt, or a little sugar if the
patient does not like the salt. If sugar is used add a sprinkling of
grated nutmeg, if salt is preferred, add two tablespoonfuls of cream;
stir and serve at once.
OATMEAL GRUEL
4 tablespoonfuls of oatmeal (ground, not rolled),
3 pints of water,
½ cupful of raisins,
Salt,
Sugar.
Wet the oatmeal with a little cold water, pour over it three pints of
boiling water, and boil gently for two hours. Strain, add a sprinkle
of salt and enough sugar to satisfy the patient. A very little mace or
nutmeg may be added, and, if one wishes, a half cupful of raisins may
be put in as soon as the boiling point is reached. If raisins are used
it is not at all necessary to use sugar, for there is plenty of sugar
in them to make the gruel most palatable.
RICE GRUEL
2 teaspoonfuls of ground rice,
½ pint of water,
Salt,
Cream (if allowed).