This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
4 cups (1 qt.) milk
2 squares (2 ozs.) bitter chocolate
1 cup ( 1/2 lb.) sugar
2 egg whites
2 bananas, mashed
2 tablespoons powdered sugar
Heat milk to boiling point. Grate chocolate and mix with enough boiling water to make thin paste. Pour this into milk and add sugar. Keep very hot.
Beat up whites to stiff froth, add bananas a little at a time, and powdered sugar. Fill hot cups three fourths full of chocolate and fill up with egg-white mixture. Serve at once, sufficient for six persons.
Iced Chocolate is Refreshing. Grate two squares bitter chocolate, add sufficient cold water to cover and one third cup sugar; bring to boiling point and simmer five minutes, take from fire and cool. Add two cups milk and pour over finely chopped ice in tall glasses. If liked, chocolate may be topped with a spoonful of whipped and sweetened cream, flavored with one half teaspoon vanilla extract.
Ripe peaches or apricots 1 cup (1/2| lb.) sugar or honey
1 ounce tartaric acid Baking soda
Bruise sufficient peaches or apricots to make two cups of juice, pass through hot jelly bag to clear, boil with sugar to a sirup, add acid, bottle, and cork well. For a tumbler three parts full of water add two tablespoons of above sirup and a pinch of soda, stir, and drink while effervescing.
1 1/2 pounds lump sugar
4 quarts (1 gal.) boiling water
1/2 ounce cream of tartar
1 1/2 ounces whole ginger 2 lemons 1 yeast cake
2 tablespoons granulated sugar
Put into a large stone-ware jar the sugar, cream of tartar, ginger crushed small, rinds of lemons cut thin, strained juice of lemons, and boiling water. Stand until lukewarm and add yeast mixed with granulated sugar. Stir well, cover jar, and stand in a warm place twenty-four hours. Skim well, strain into another vessel, and bottle at once, using new corks, and tie down securely. In three or four days it will be ready for use.
Pour twelve pints boiling water over two tablespoons ginger extract, one teaspoon red pepper, one half ounce tartaric acid, one half ounce burnt sugar, and five pounds lump sugar. When cold put in slice toasted bread spread with one yeast cake, allow to stand overnight, remove bread, and put in stone jars. Allow to ferment three days, filling them as they flow over. Stand in a warm place three weeks, cork lightly at first, and lastly knock in corks tight. Allow to stand two months, then bottle carefully so as not to disturb the sediment.
Put three fourths pound sugar, one and one half ounces tartaric acid, and one and one half ounces baking soda into a bowl and pound well together. Mix with them ten drops ginger extract, then store in a dry, well-corked bottle.
4 cups (2 lbs.) sugar 2 cups (1 pt.) water
2 teaspoons ginger extract 1 teaspoon lemon extract
1/2 ounce citric acid
Dissolve sugar m water and boil ten minutes. Take from fire, add extracts and acid. Strain into a pitcher and bottle when cold.
Use a tablespoonful to a glassful of boiling water.
Grated lemon rind can be substituted for lemon extract, and a little grated orange rind added to the boiling sirup is an improvement.