WOMAN'S INSTITUTE LIBRARY OF COOKERY. VOLUME 5: FRUIT AND FRUIT DESSERTS; CANNING AND DRYING; JELLY MAKING, PRESERVING AND PICKLING; CONFECTIONS; BEVERAGES; THE PLANNING OF MEALS TEXT

these, the _cereal coffees_ are perhaps the most common. They contain nothing that is harmful, and are slightly beneficial in that they assist in giving the body some of the necessary liquid. However, they have absolutely no food value and are therefore of no importance in the diet except to take the place of stimulating beverages that are likely to injure those who drink them. They are made of cereals to which sugar or molasses is added, and the whole is then baked until the cereals brown and the sugar caramelizes, the combination producing a flavor much like that of coffee. Plain roasted wheat or bran can be used very well as a substitute in the making of these beverages. In the parts of the country where rye is extensively grown, it is roasted in the oven until it is an even brown in color. It is then used almost exclusively by some persons to make _rye coffee_, a beverage that closely resembles coffee in flavor. 78. The _instantaneous cereal beverages_ are made by drawing all the flavor possible out of the material by means of water. The water is then evaporated and the hard substance that remains is ground until it is almost a powder. When water is added again, this substance becomes soluble instantly. _Instantaneous_ coffee is prepared in the same way. The way in which to use these beverages depends, of course, on the kind selected, but no difficulty will be experienced in their preparation, for explicit directions are always found in or on all packages containing them. * * * * * FRUIT BEVERAGES INGREDIENTS FOR FRUIT BEVERAGES 79. FRUIT BEVERAGES are those which contain fruit and fruit juices for their foundation. As there are many kinds of fruit that can be used for this purpose, almost endless variety can be obtained in the making of these beverages. One of the important features is that a great deal of nourishment can be incorporated into them by the materials used. In addition, the acids of fruits are slightly antiseptic and are stimulating to the digestion as well as beneficial to the blood. 80. Lemon juice, when mixed with other fruit juices, seems to intensify the flavor. Because of this fact, practically all the recipes for fruit beverages include this juice as one of the ingredients. The combination of pineapple and lemon yields a greater quantity of flavor for beverages, ices, etc. than any other two fruit flavors. Juice may be extracted from all fruits easily. To obtain lemon juice for a fruit beverage, first soften the fruit by pressing it between the hand and a hard surface, such as a table top, or merely soften it with the hands. Then cut it in two, crosswise, and drill the juice out, as shown in Fig. 12, by placing each half over a drill made of glass or aluminum and turning it around and around until all the juice is extracted. To remove the seeds and pulp, strain the juice through a wire strainer. The juice from oranges and grapefruit, if they are not too large, may be extracted in the same way. 81. It is not always necessary to extract juices from fresh fruit for fruit beverages; in fact, juice from canned fruit or juice especially canned for beverage making is the kind most frequently employed. For instance, in the canning of fruit there is often a large quantity of juice left over that most persons use for jelly. It is a good plan to can this juice just as it is and then use it with lemon juice or other fruit juices for these beverages. Also, juices that remain after all the fruit has been used from a can may be utilized in the same way, no matter what the kind or the quantity. In fact, unless otherwise stated in the recipes that follow, the fruit juices given, with the exception of orange and lemon juice, are those taken from canned fruit or juices canned especially for beverage making. These juices also lend themselves admirably to various other uses, for, as has already been learned, they are used in ices, gelatine desserts, salad dressing, pudding sauces, etc. Therefore, no fruit juice should ever be wasted. [Illustration: FIG. 12] 82. The clear-fruit beverages become more attractive when they are garnished in some way. A slice of lemon, orange, or pineapple, or a fresh strawberry put into each glass improves the flavor and makes the beverage more appetizing. Red, yellow, and green cherries may be bought in bottles and used for such purposes. As these are usually preserved in wine and are artificially colored, many persons object to their use. A good substitute for them is candied cherries. These can be bought from any confectioner and do very well when a red decoration is desired. PREPARATION OF FRUIT BEVERAGES 83. LEMONADE.--Next to water, no other drink is so refreshing nor quenches the thirst to so great an extent as lemonade. Lemonade is suitable for many occasions, and as lemons can be purchased at any time of the year it can be made at almost any season. The lemon sirup prepared for this beverage may be used as desired, for if it is put in a cool place it will keep for a long time. The more the sirup is boiled down, the better will it keep. A tablespoonful or two of glucose or corn sirup added to such mixtures when they are boiled will help to keep them from crystallizing when they stand. LEMONADE (Sufficient to Serve Six) 1 c. sugar 1 qt. water 1/2 c. lemon juice Make a sirup by boiling the sugar and water for a few minutes, and set aside to cool. Add the lemon juice and then dilute with ice water to suit the taste. Serve in glasses and garnish each one with a slice of lemon or a red cherry. 84. ORANGEADE.--While not so acid in flavor as lemonade, orangeade is also a delightful drink. On warm days, drinks of this kind should take the place of the hot ones that are generally used during the cold weather. ORANGEADE (Sufficient to Serve Six) 3/4 c. sugar 1 qt. water 1/2 c. orange juice 3 Tb. lemon juice Make a sirup of the sugar and 1 cupful of the water. Allow this to become cool and then add the fruit juices and the remaining water. Pour into glasses and garnish each glass with a slice of orange, a red cherry, or a fresh strawberry. 85. GRAPE LEMONADE.--An excellent combination in the way of a beverage is lemonade and grape juice. Besides adding flavor to the lemonade, the grape juice gives it a delightful color. GRAPE LEMONADE (Sufficient to Serve Six) 1 qt. lemonade 1 c. grape juice Prepare the lemonade in the manner explained in Art. 83. Add the grape juice to the lemonade and stir well. Serve ice cold in glasses. 86. PINEAPPLE LEMONADE.--Another variation of lemonade is produced when pineapple juice is added to it. To garnish this beverage, a slice of lemon and a spoonful of grated pineapple are generally used. This pineapple beverage is delightful with wafers or small cakes as refreshments for informal social affairs during hot weather. PINEAPPLE LEMONADE (Sufficient to Serve Six) 1 c. water 3/4 c. sugar 3 c. ice water 1 c. juice from canned pineapple 3 lemons Make a sirup of the water and sugar, and set aside to cool. Add the ice water, the pineapple juice, and the juice of the lemons. Stir well, strain, and serve. Garnish with a slice of lemon and a spoonful of grated pineapple added to each glass. 87. MINT JULEP.--Mint drinks are not served so often as some of the other fruit beverages, but those with whom they find favor will undoubtedly be delighted with mint julep prepared according to the following recipe: MINT JULEP (Sufficient to Serve Eight) 4 sprigs mint 1 c. sugar 1 qt. water 1 c. red cherry juice 1/2 c. pineapple juice 1/2 c. orange juice 1/4 c. lemon juice Crush the mint with the sugar, using a potato masher or a large spoon. Add the water and fruit juices and strain. Serve over crushed ice and garnish the glasses with sprigs of mint. Tall, narrow glasses are especially attractive for serving this drink. 88. FRUIT NECTAR.--The term nectar was used by the early Greeks to mean the drink of the gods. Now it is often applied to an especially delightful beverage. Pineapple combined with lemon is always good, but when orange juice is also used, an excellent nectar is the result. FRUIT NECTAR (Sufficient to Serve Eight) 3/4 c. sugar 2 c. water 1-1/2 c. orange juice 1 c. pineapple juice 1/2 c. lemon juice Boil the sugar and water for 2 minutes and then cool. Add the fruit juices, strain, and serve over cracked ice. 89. RED-RASPBERRY NECTAR.--A beverage that is pleasing to the eye, as well as delightful to the taste, can be made by combining red-raspberry juice and lemon juice with the required amount of sugar and water. The juice from canned raspberries may be used for this drink. RED-RASPBERRY NECTAR (Sufficient to Serve Six) 1/2 c. sugar 2 c. water 1/2 c. lemon juice 1-1/2 c. red raspberry juice Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juices, strain, and serve over cracked ice. 90. SPICE CUP.--Occasionally a spice drink seems to be just what is desired. When this is the case, the directions given in the accompanying recipe for spice cup should be followed. SPICE CUP (Sufficient to Serve Eight) 1-1/2 c. sugar 1-1/2 pt water 12 cloves 2-in. stick cinnamon 3 lemons 4 oranges 2 drops oil of wintergreen Boil the sugar, water, and spices together for 5 minutes and allow the sirup to become cool. Add the juice of the lemons and oranges and the wintergreen oil and serve in glasses over cracked ice. Garnish each glass with slices of orange and lemon or a piece of preserved ginger. 91. FRUIT PUNCH.--As fruit beverages are very often served at small receptions, club meetings, or parties, a recipe that will make a sufficiently large quantity is often desired. The amounts mentioned in the following recipe will make enough fruit punch to serve thirty to forty persons if punch glasses are used, or sixteen to twenty if ordinary drinking glasses are used. FRUIT PUNCH 2-1/2 c. sugar 1 qt. water 2 c. fruit juice (raspberry, strawberry, or cherry) 6 oranges 6 lemons 1 pt. can grated pineapple 1 c. strong black tea (strained) 1 qt. carbonated water Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juice, the juice of the oranges and lemons, the pineapple, and the tea. Just before serving, add the carbonated water, which lends a sparkling appearance and a snappy taste to a beverage of this kind. Pour over cracked ice into sherbet or punch glasses or into tall narrow ones. 92. GINGER-ALE PUNCH.--As most persons like the flavor of ginger ale, punch containing ginger ale is always a favorite when a large company of persons is to be served. The quantity that the accompanying recipe makes will serve twenty to twenty-five persons if punch glasses are used, or ten to twelve persons if drinking glasses are used. GINGER-ALE PUNCH 1-1/2 c. sugar 1 pt. water 2 lemons 3 oranges 1 pt. grape juice 4 sprigs fresh mint (crushed) 1 lemon sliced thin 1 qt. ginger ale Boil the sugar and water for 2 minutes and allow the sirup to become cool. Drill the juice from the lemons and oranges and add this with the grape juice, crushed mint, and sliced lemon to the sirup. Just before using, add the ginger ale and serve over cracked ice. SOFT DRINKS 93. A class of very popular non-stimulating beverages are the SOFT DRINKS sold at the soda fountains. Many of them can also be bought in bottles and so may be purchased and served at home. These drinks really consist of carbonated water and a flavoring material that is either prepared chemically and colored or made of fruit extracts. Sometimes ice cream is added, and the drink is then called _ice-cream soda_. 94. Soft drinks include phosphates, ginger ale, coca cola, birch beer, root beer, and various other drinks called mashes, sours, and freezes. While these are pleasing to the taste and have the advantage of being ready to drink when prepared, it is advisable not to indulge in them too frequently, because excessive use of them is liable to affect the system. Besides, beverages that are just as satisfactory as these so far as flavor is concerned and that are made of much better material can be prepared at home at far less cost. With these drinks, as with other commercially prepared articles of food, the cost of preparation and service in addition to the cost of materials must be paid for by the consumer. NOURISHING BEVERAGES 95. Many times it is necessary or desirable to administer food in the form of liquid. When this is to be done, as much nourishment as possible should generally be incorporated into the beverage. To meet such a need, the following recipes are presented. In each case, the quantities mentioned make a drink sufficient for only one person, so that if more than one are to be served the amounts should be multiplied by the number desired. The food materials used in these drinks are easily digested, and the beverages are comparatively high in food value. 96. At most soda fountains, these nourishing drinks are offered for sale, so that if one does not desire the work of preparation, they may be obtained at such places. However, as practically all the ingredients are materials used in the home and are therefore nearly always on hand in most households, drinks of this kind may be prepared at home at much less cost than when purchased already made. The main thing to remember in their preparation is that the ingredients should be as cold as possible and that the beverage should be cold when served. 97. The beverages containing eggs may be made in more than one way. They may be mixed in a bowl or an enamelware dish with a rounded bottom and then beaten with a rotary egg beater, or they may be mixed in a metal shaker designed especially for this purpose and then shaken thoroughly in that. In drinks of this kind, the point to remember is that the eggs should be beaten or shaken until they are light and foamy. 98. CHOCOLATE SIRUP.--While chocolate sirup is not a beverage in itself, it is used to such an extent in beverages, as well as an accompaniment to numerous desserts, that it is well for the housewife to know how to prepare it. It may be kept an indefinite length of time if it is put into a glass jar and sealed. Here, as in the preparation of other sirups, a tablespoonful or two of corn sirup or glucose will help to keep the sirup from crystallizing. CHOCOLATE SIRUP 4 sq. chocolate 1 c. water 3/4 c. sugar Melt the chocolate in a saucepan, stir in the water, and add the sugar. Boil until a thick sirup is formed. 99. PLAIN MILK SHAKE.--A pleasant variation for milk is the plain milk shake here given. Even those who are not fond of milk and find it hard to take like it when it is prepared in this way. PLAIN MILK SHAKE 1 c. milk 2 tsp. sugar Few drops of vanilla Dash of nutmeg Beat all the ingredients together with an egg beater or shake well in a shaker and serve in a glass with cracked ice. 100. EGG MILK SHAKE.--The simplest form of egg drink is the egg milk shake explained in the accompanying recipe. This is an extremely nutritious drink and is often served to invalids and persons who must have liquid nourishment. EGG MILK SHAKE 3/4 c. milk 1 egg 1 Tb. sugar Pinch of salt Few drops of vanilla Mix all the ingredients and beat the mixture with a rotary beater or shake it in a shaker. Serve in a glass over cracked ice. 101. EGG CHOCOLATE.--The addition of chocolate to an egg milk shake improves it very much and makes a drink called egg chocolate. EGG CHOCOLATE 3/4 c. milk 1 egg 2 Tb. chocolate sirup Few drops of vanilla Pinch of salt Mix all the materials and beat with an egg beater or shake thoroughly in a shaker. Serve in a glass with cracked ice. 102. CHOCOLATE MALTED MILK.--A preparation that is much used in nourishing drinks and that furnishes a great deal of nutrition is malted milk. This is made from cow's milk and is blended by a scientific process with malted grains. It comes in powder form and may be purchased in bottles of various sizes. It is well to keep a good brand of malted milk on hand, as there are various uses to which it can be put. CHOCOLATE MALTED MILK 3/4 c. milk 1 egg 2 Tb. malted milk 2 Tb. chocolate sirup Few drops of vanilla Pinch of salt Mix and shake in a shaker or beat with a rotary egg beater. Serve in a glass with cracked ice. 103. ORANGE EGG NOG.--The accompanying recipe for egg nog requires orange for its flavoring, but any fruit juice may be substituted for the orange if desired. Pineapple and apricot juices are exceptionally good. ORANGE EGG NOG 1/4 c. cream 1/4 c. milk 1 egg 1 Tb. sugar 2 oranges Mix the cream, milk, egg, and sugar, beat well with an egg beater, and continue beating while adding the juice of the oranges. Serve in a glass over crushed ice. 104. FOAMY EGG NOG.--An egg nog can be made foamy and light by separating the eggs and beating the yolks and whites separately. Either cream or milk may be used for this drink, and it may be flavored with vanilla or fruit juice, as preferred. A small piece of red jelly beaten into the egg white makes this drink very attractive; or, jelly may be used as a flavoring and beaten with the ingredients. FOAMY EGG NOG 2 eggs 1 Tb. sugar 1/2 c. cream or milk 2 Tb. fruit juice or 1/2 tsp. vanilla Separate the yolks and whites of the eggs. Mix the yolks with the sugar, cream or milk, and the fruit juice or vanilla and beat thoroughly. Beat the whites stiff and fold into the first mixture, retaining a tablespoonful of the beaten white. Pour into a tall glass, put the remaining white on top, and serve. * * * * * BEVERAGES EXAMINATION QUESTIONS (1) What is a beverage? (2) What does boiling do to: (_a_) hard water? (_b_) impure water? (3) What is the value of beverages in the diet? (4) Mention and define the three classes of beverages. (5) (_a_) What are caffeine, theine, and theobromine? (_b_) Where is each found? (_c_) What effect do they have on the human body? (6) (_a_) Where is tannic acid found? (_b_) What effect does it have on the human body? (7) Tell briefly about the preparation of coffee for the market. (8) How should coffee be bought? (9) What are the general proportions of coffee and liquid used in the making of coffee? (10) What use can be made of left-over coffee? (11) Tell briefly about the preparation of black and green tea for the market. (12) What points should be observed in the selection of tea? (13) What general proportions of tea and water are used for the making of tea? (14) Tell briefly about the preparation of cocoa and chocolate for the market. (15) What advantage have cocoa and chocolate over tea and coffee as. articles of food? (16) What use can be made of left-over cocoa and chocolate? (17) (_a_) How are cereal coffees made? (_b_) Of what value are they? (18) Of what value are fruit beverages? (19) What uses can be made of left-over fruit juices? (20) What good use can be made of nourishing beverages? * * * * * THE PLANNING OF MEALS * * * * * NECESSITY FOR CAREFUL MEAL PLANNING 1. As every housewife realizes, the feeding of the members of her family places upon her serious and important responsibilities. While she deserves and receives credit for their good health, the blame for much of their ill health falls upon her, too. The reason for this is that illness is due in a greater measure to wrong food than to any other single factor; and even if improper diet is not directly responsible for ill health, it certainly lowers the bodily resistance and thus makes a person susceptible to disease. The health of her family is naturally the housewife's first and greatest consideration, and as this depends so much on correct diet, it should be the aim of every housewife to plan her meals in the careful, intelligent