This section is from the book "On Uncle Sam's Water Wagon; 500 Recipes For Delicious Drinks, Which Can Be Made At Home", by Helen Watkeys Moore . Also available from Amazon: On Uncle Sam's Water Wagon.
Pour a cup of boiling water over four table-spoonfuls of cracker crumbs and bring to a boil. Add a cup of milk and season with salt. Serve hot.
To one cup of boiling water pour in slowly three tablespoonfuls of farina. Bring to a boil and put over boiling water and cook fifteen or twenty minutes. Then pour in one cup of milk and cook fifteen minutes more. Season with one teaspoonful of salt, or sugar may be added if desired.
Take two tablespoonfuls of cornmeal, mix with one tablespoonful of flour and a little salt. Dilute with water to make a thin paste. Stir into one and a half pints of boiling water, and cook in the fireless cooker overnight, or cook slowly for one hour on the stove. Serve with milk or cream.
Mix one tablespoonful of arrowroot with a little cold water to make a thin paste. Then add a cup of boiling water and a cup of milk, and boil ten minutes. Season with salt.
Mix a teaspoonful of cornstarch with a little cold water to a smooth paste. Scald a cup of milk and add the cornstarch. Stir until smooth and of the consistency of cream. Season with salt, or it may be sweetened and flavored with vanilla or nutmeg.
Wash and mix two tablespoonfuls of sago to a pint of boiling water, and cook gently until it thickens. Stir often while cooking. Season with salt, or with sugar and nutmeg.
Boil a cupful of pearl barley with a handful of seeded raisins in two quarts of boiling water for three hours, or cook overnight in a fireless cooker. If cooked over the fire use a porcelain-lined kettle, and stir occasionally. Season with lemon juice and sugar.
Wash two tablespoonfuls of pearl barley. Put in a quart jug with a tablespoonful of sugar, a pinch of salt, and a thin piece of lemon peel. Pour over a quart of boiling water, cork, and shake for a few minutes. Let stand overnight and it is then ready to use.
Toast either stale white or graham bread and cover with boiling water. Let stand until cold and serve with cream and sugar. A small piece of lemon peel may be added.
Put a teaspoonful of preserved tamarinds into a glass of ice-cold water. Stir well and serve.
Take six large apples and slice them, but do not peel, and pour over six cups of water. Add a quarter of a cup of sugar or honey and boil for ten minutes. Take from the fire and add the juice of one lemon. Strain and cool.
Take two slices of lemon, leave the rind on one, and cover with a pint of boiling water. Cover and let stand for two hours.
Cook slowly for half an hour, one quarter of a pound of prunes and a thin strip of lemon peel, with three cupfuls of water. Boil for half an hour, and add the juice of half a lemon. Strain and sweeten to taste.