Koumiss

One pint of skimmed milk, one-fourth cup of hot water, one-sixteenth of a yeast cake, one level tablespoonful of sugar, one level tablespoonful of water to mix the yeast with. Scald the milk before using. Mix the ingredients, put into clean beer bottles or magnesia bottles, close tight and let stand ten or twelve hours in about the same heat as for raising bread, then put in cold place six hours.

Milk Shake

Put a cup of milk in a glass jar, sweeten to taste, and flavor with fruit or vanilla, or put in a little preserves or jelly, if liked. Pack in ice until very cold, then shake until it froths well on top.

Egg Nog

One egg (beaten separately), one tablespoonful of sugar. Beat the yolk, and add to it three tablespoonfuls of cream or milk. May add more milk afterwards if desired. Mix the yolks and whites, and add more liquid, or add a little lemon juice, nutmeg, or ginger, or something of the kind, if the plain egg nog becomes unpalatable. May heat the milk to near the boiling point but do not boil. Egg nog usually has spirits of some kind added, but fruit juice is better.

Apple Water

Slice a tart apple in very thin pieces, and cover with boiling water. Set on back of range, and cook gently until the apples are soft, strain and serve.

Tamarind Water

Wash tamarinds, break into two-inch pieces, and cover with boiling water. Let cool, strain, and serve cold in the place of lemonade as a change.

Flaxseed Water - Home Rule

Pour one pint of boiling water over one tablespoonful of flaxseed, and let steep two or three hours. Strain, and flavor with apricot water or lemon juice.

Flaxseed Water - Class Rule

Flaxseed, two teaspoonfuls to one cup of water, juice of one-half a lemon, sugar one tablespoonful. Strain and serve.

Apricot Water

Wash the apricots, and soak in cold water until well swollen and soft, cook half an hour, pour the water off, sweeten to taste, and serve cold.

Toast Water

Make dry toast, break into small pieces, put in a bowl, and cover with boiling water. Cover the bowl with a plate, and let stand a few minutes, then drain the water off, and serve hot or cold.

Hot Lemonade No. 1

One good-sized lemon to about four glasses of water, if not desired very strong, otherwise use one lemon to two glasses. Use two level tablespoonfuls of sugar to each glass. Squeeze the lemons, pour hot water over the juice, sweeten and serve.

Hot Lemonade No. 2

Bake a lemon until soft, and with a spoon remove the pulp. Pour over it boiling water (one cup), sweeten to taste, strain, and serve while still hot.

Cream of Tartar Tea

Two teaspoonfuls of cream of tartar, one glass of water, sweeten to taste, and serve.

Cranberry Water

One-quarter cup of cranberries, one-quarter cup of water. Cook together, then add two tablespoonfuls of sugar, strain, add one cup of water, cool and serve.