BEVERAGES may or may not be a necessary part of the ordinary meal; but to most people they are all but indispensable. Coffee and tea, it is true, even in moderate quantities often have bad effects upon the digestion and the nerves. If properly made, however, even these beverages may be taken by almost any person without resultant harm.
2 ounces unsweetened chocolate
3 tablespoons sugar Small piece stick cinnamon
1 cup boiling water 3 cups hot milk 1 teaspoon vanilla
Scrape the chocolate very fine; add the sugar, cinnamon and water; stir over the fire until the mixture is smooth; then add the milk. Return to the fire for a minute; remove; add the vanilla; beat well; pour into a chocolate pot and serve plain or with whipped cream.
4 teaspoons cocoa Little cold milk
4 teaspoons sugar 4 cups hot milk
Mix the cocoa and sugar, and stir together with a little cold milk until smooth. Stir this mixture into the hot milk; boil two minutes and serve.
2 cups sugar 1 cup cocoa
2 cups water ½ teaspoon salt
Dissolve the sugar in one cup of water and boil five minutes. Mix the cocoa with the other cup of water and add to the boiling syrup. Boil slowly for ten minutes; add salt; cool and bottle for future use.
This syrup will keep a long time in the ice chest in summer and may be used for making delicious drinks.
Put into a glass two tablespoons of chocolate syrup, a little cream or milk and chopped ice, and fill up the glass with soda water, Apollinaris, or milk. Drop a little whipped cream on the top.
The success of lemon-, orange- and pineapple-ade depends in large degree upon the way they are made. It is best to make a syrup as for sherbets, using one cup of granulated sugar to one cup of water. Put the sugar in cold water over the fire; stir until the sugar is dissolved; then cook until the syrup spins a fine thread. Take from the fire and add the fruit juices while the syrup is hot. If lemonade is desired, lemon should predominate, but orange or pineapple juice or both should be added to yield the best result. Small pieces of fresh pineapple, fresh strawberries and maraschino cherries added at time of serving will make the drink look pretty and will improve the flavor. Shaved or very finely cracked ice should be used.
2 lemons 1 quart water
4 tablespoons sugar Cracked ice
Wash the lemons and squeeze the juice; mix thoroughly with the sugar, and when the sugar is dissolved add the water and ice, and a little fresh fruit or slices of lemon if convenient.
2 lemons 4 tablespoons sugar
2 eggs 3 cups water
1 cup cracked ice
Break the eggs and beat the whites and yolks separately. Mix the lemons, sugar, water and ice as for lemonade; add the eggs; pour rapidly back and forth from one pitcher to another and serve before the froth disappears.
10 pounds grapes 2 pounds sugar
1 quart water
Wash and stem the grapes; put them in a preserving kettle and crush slightly. Bring to a boil and cook gently for half an hour. Strain though cheesecloth or jelly bag, pressing out all the juice possible; return to the fire with the sugar; cook for fifteen minutes; strain again; reheat and pour into sterilized bottles, thoroughly heated. Put in sterilized corks and dip the neck of the bottle in hot sealing wax.
Raspberry, blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quantity of sugar. For currant juice use four times as much sugar as for grape juice.
Fruit syrups may be made like fruit juices, only using more sugar - at least half as much sugar as fruit juice.
4 quarts raspberries 1 quart vinegar
Put two quarts of raspberries in a bowl and cover them with the vinegar; cover and stand in a cool place for two days. Mash the berries; strain the vinegar through cheesecloth; pour it over two quarts of fresh raspberries; let stand for another two days; strain and put in a preserving kettle with sugar, allowing a pound of sugar to a pint of juice. Heat slowly, skimming when the vinegar begins to boil. Boil twenty minutes and put in sterilized bottles. Serve as a drink, using two tablespoons to a glass of water.
1 cup sugar
1 cup hot tea
I cup orange juice
1 cup lemon juice 1 quart Apollinaris 1 cup pickled cherries
1 orange sliced
Pour the hot tea on the sugar and when the latter is dissolved add the other ingredients. Serve in a punch bowl with a large block of ice.
Substitute pineapple or strawberry juice for the tea if preferred.