Part 6
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