Chapter XIII: Ice Creams, Sorbets, Sherbets, Water Ices and Granits 151 (3)

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.

Separate the white and yolk of the egg, whip the white until stiff, 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).

Blend the rice with a little cold water, add the half pint of boiling water and boil for five minutes. Season with a little salt, and if allowed add three tablespoonfuls of thick cream, or if milk is preferred use that.

POTATO GRUEL (ENGLISH RECIPE)

2 large potatoes,
Milk.

Steam two large mealy or floury potatoes, press through a fine sieve, and add hot milk slowly, stirring and blending until the consistency of thin cream. Salt to taste and serve.

CARROT GRUEL

2 large, or 4 small carrots,
Milk.

Boil the carrots until very tender, press through a fine sieve and add hot milk slowly, being sure to mix well and smoothly. When the consistency of cream is reached, add a little salt and serve.

An English physician recommends this as an aid in treating scurvy in children.

IRISH OR ICELAND MOSS

½ ounce of Irish moss,
1 pint of water,
Lemon juice,
Sugar.

Wash the moss, put it in a covered dish and allow it to stand in enough water to cover over night. Throw off this water and cover with a pint of fresh water; simmer for one hour, strain, add a tablespoonful of lemon juice and a little sugar, being sure that it is not too sweet.

Irish moss is a sea weed and is rather rich in mucilage, iodine and sulphur, and is given as an aid in treatment for colds, especially when there is a cough.

HOME MADE KOUMISS

(Recipe from an English Physician)

Boil fresh milk, and when nearly cold put into quart bottles, leaving room to shake. Add ½ ounce of crushed lump sugar, a very small piece of compressed yeast—about one twenty-fourth of the ordinary yeast cake—cork, tie down the cork unless a patent stopper is used; lay the bottles on the side, and shake twice daily. If the weather is hot this may be used on the fifth day, if cool, on the sixth, if very cold, on the seventh.

LINSEED TEA

1 ounce of whole linseed,
1 pint of water,
½ ounce of liquorice,
½ ounce of rock candy,
½ lemon.

Wash, the linseed and simmer with the lemon rind and water for, a half hour. Take from the fire, add liquorice and rock candy and stir until dissolved. Strain and add the lemon juice. Useful in treatment of colds.

PRUNE TEA

2 ounces of prunes,
1 pint of boiling water,
1 teaspoonful of lemon juice.

Be sure to select California prunes, for then no sugar will be needed.

Wash the prunes and put in a saucepan with the water; simmer for an hour, cut the prunes while in the water, then strain through a fine sieve, pressing some of the pulp through. Add the lemon juice and serve to the patient in a wine glass. This is excellent in cases of constipation.

RICE WATER

1 ounce of best Sea Island rice,
1 quart of water,
Salt.

There is no better rice grown than that which we get from the islands which lie in the Atlantic off the state of South Carolina. This is large full rice and is by far the most desirable for use for invalids and children.

Wash the rice in cold water, rubbing it well between the hands. Allow water to run over it until the water runs clear. Throw the washed rice in a quart of cold water, and cook rapidly until it boils hard. Then cook slower over a lower fire until rather mushy. Two hours is not too long for the boiling. Strain through a fine sieve. Add a little salt, or if the patient greatly prefers, and sugar will not harm, sweeten slightly.

This is used in cases of dysentery with salt only, as a drink.

RICE MILK

1 ounce of rice (Sea Island),
1 pint of milk,
Salt or sugar.

Wash the rice as directed in the foregoing recipe, and put into a saucepan with the milk. Boil for one hour. Add salt to taste or a very little sugar. The salt is preferable. Do not strain this.

TOAST WATER

1 full sized crust of bread,
1 pint of water.

Select the crust of the bread, cut at least an inch thick; toast or dry it until brown in the oven, being sure that it does not burn or scorch, but is thoroughly brown. Put this in a deep bowl and pour one pint of cold water over it, allowing it to stand for one hour. Strain and use. One may season with a little salt or a sprinkling of celery salt. It may be served either hot or cold.

TREACLE (MOLASSES) POSSET

(English recipe)

½ pint of milk,
2 tablespoonfuls of molasses,
½ lemon.

Put the milk into a saucepan, and bring to the boiling point; add the molasses and lemon juice. This will curdle. Strain through a fine cloth. Use hot or cold.

THICK MILK

½ ounce of baked flour,
½ pint of milk,
Sugar.

Put a half ounce of flour in a dish and put into the oven, allowing it to brown slightly. Blend it with the milk, stirring a few drops of milk into the flour at a time, until all the milk is used. Boil for five minutes, stirring constantly. Sweeten a trifle and use.

This is given to patients at times when they are on a liquid diet and a change is needed. A little nutmeg will again change the taste.

LEMON WHEY

½ pint of milk,
½ lemon,
Sugar.

Boil the milk and add the juice from a half lemon. It will, of course, curdle. Strain through a fine cloth; sweeten slightly and use.

MILK WHEY

(English recipe)

1 pint of sweet milk,
½ pint of buttermilk.

Bring the milk to the boiling point, add the buttermilk and boil for a minute. Strain and use.

MEAT BROTHS AND TEAS

BEEF TEA OR BROTH

½ pound of beef,
¼ teaspoonful of salt,
½ pint of water.

Select a piece of beef which has little or no fat, preferably from the top round; remove any fats, and cut into strips, then cut across, shredding the meat. Put the shredded meat, salt and _cold_ water in an enamel saucepan and allow it to soak for fifteen minutes, then place over a slow fire. Cook until the meat is white and the juice or broth a deep red-brown. Strain through a fine strainer, pressing the beef hard. Remove any particles of grease by drawing a piece of brown paper over the top. Serve hot. Be sure to serve in an attractive cup on a doylie. Please the eye and the appetite is more likely to be tempted.

BEEF TEA (MADE IN A JAR)

1 pound of top round,
1 pint of cold water,
½ teaspoonful of salt.