CACAO AXD CHOCOLATE

Cacao (improperly called cocoa) and Chocolate, are obtained from the seeds of Theohroma cacao^ a small tree that grows in Mex- ico, Central America, the West Indies and other islands. The seed receptacle resembles a large black cucumber, containing from ten to thirty beans, Avhich are roasted like coffee. The husks are then taken off, and are called cacao shells. The best cacao is made from the bean after the husks are removed.

Cacao is rich in nutritive elements. Like milk, it has all the substances necessary for the growth and sustenance of the body. The active principle is theobromine, a substance which resembles the alkaloids of coffee and tea, exeei)t that it contains more nitrogen than theinc and caffeine. Another important difference between cacao and coffee or tea is the large amount of fat or cacao-butter contained in the kernel. These kernels consist of gum, starch and vegetable oil, and are marketed in four different forms : cacao shells, which are the husks of the kernel ; cacao nibs, the crushed kernel ; ground cacao, the kernels ground fine, and chocolate, the kernels ground to a fine powder and mixed to a stiff paste with or without sugar, and sometimes a little starch. It is very nutritious, but be- ing rich in fatty matters is difficult to digest. For this reason many skim off the oil that rises to the surface as the beverage cools after boiling, and some manufacturers now remove the fats, A small cake weighing about two ounces will satisfy hunger, and is a good lunch for travelers, especially if eaten with fruit. Cacao and chocolate- while very nutritious, are perfectly free from the possible injurious

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influences of tea and coffee ; and the more finely powdered they are the more palatable and nutritious are the beverages made from them. Actual boiling is advantageous in the preparation of either, as it thoroughly incorporates them Avith the liquid used. Nearly all brands of cacao and chocolate are recommended to be prepared at table ; but it is much better to prepare them before the meal, and allow to boil a minute or two before serving. But too long boiling spoils the flavor. The custard kettle should be used in making cacao or chocolate, especially Avhen milk is used, thus preventing the possibility of burning. A good proportion is one tablespoon of either cacao or grated chocolate to each person, with one-half pint milk, cream and milk, or milk and Avater, as used. If sAveetened be- fore sending to table, the sugar must be stirred in after it has boiled, and a grain of salt is added by some after taking from the fire to remoA''e the flat taste noticed. Excellent brands of" chocolate are Baker's, Runkle's and Blooker's ;the tAvo former come in cakes, both sAvcetened and unsAveetened, and the latter in a fine dry powder, ready for use, Avhich saves the trouble of grating and is preferred by many. AIIoav a large teaspoon of the poAvder to each cup milk, and mix to a paste Avith a little cold milk, then add boiling milk.

In the preparation of the above, and all beverages and foods, be sure that the Avater used is pure and f?esh. If there is any reason to suspect that it is not, have it boiled before using. As several pints of Avater are daily taken into the body, this is one of the most impor- tant foods we haA'e, and good AA'ater should be one of the indispen- sables in every household. Distilled w^ter is the nearest ally to abso- lutely pure Avater, but can not be prepared by any easy process at home and is made chiefly by chemists and druggists in their trade. It is sometimes very essential in illness. The purest Avaters Ave get in a natural state are, it is said, melted ice and snow. Rain water con- tains gases it absorbs in passing through the air, but is the best and purest Avater to use Avhe.n filtered ; spring or A\'ell water, though usually looking transparent enough and tasting Avell, is impregnated with saline matter ; river water has a smaller quantity of saline mat- ter than spring Avater, but its organic impurities are in all likelihood far greater, and before it can be utilized for drinking it must have its impurities remoA'ed by filtering. Filters are noAV comparatively inex- pensive, and every famil}^ A'^aluing health should possess one. There are many good ones, the ncAv upAA' ard filter possessing some advan-

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tages over other kinds. To cool water without ice, put it into an earthen jug with a wet cloth Avrapped about it, and hang in an open window where a breeze is blowing through ; the evaporation from the surface of the jug abstracts the heat from the water within.

Broma. — Have three pints milk, or half milk and water, scald- ing over boiling water; mix two or three tablespoons broma smooth with a few spoonfuls boiling water, and when the milk is hot stir it in, having first mixed half a gill or more of milk with the broma ; leave it ten minutes, or until slightly thickened, then serve.

Cacao Nibs. — Put a gill of the cacao nibs in a pot with two quarts water, and boil gently one and a half to two hours. There should be a quart of liquid in the pot when done. If the boiling has been so rapid that there is not this quantity, add more water, and let it boil once again. Many people prefer half broken cacao nibs and half shell. If the stomach is delicate, this is better than all nibs. Sugar and cream are used, as with coffee. When making Cacao Shells use twice the quantity of shells, or less may be used with same amount water, and boil as above ; or, if milk is liked, put over the fire with one quart water, and when nearly done add a quart milk.

Chocolate. — Take six tablespoons scraped chocolate, or three of chocolate and three of cacao, dissolved in a quart boiling Avater, boil hard fifteen minutes, add one quart rich milk, let scald and serve hot ; this is enough for six persons. Cacao can also be made after this recipe. Some boil either cacao or chocolate only one minute and then serve, while others make it the day before using, boiling it for one hour, and when cool skimming off the oil ; when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome.

Chocolate. — For twelve people take six ounces chocolate, pour over it one ])int boiling water, add eight ounces sugar and cook until it becomes a smooth paste. Then add enough sweet cream for the number of cups. Heat the whole in a custard kettle and it is ready for use. This v\'ill of course be very rich.

Merinqued Chocolate. — Three pints fresh milk, three table- spoons Baker's chocolate, grated, two tablespoons sugar, powdered for froth. Heat milk to scalding. Wet up chocolate with one cup boiling water and when the milk is hot stir this into it. Simmer gently ten minutes, stirring frequently. Boil up briskly once, take from the fire, sweeten to taste, taking care not to make it too sweet, and stir in the whites of two eggs whipped stiff, without sugar. Pour into the chocolate pot or pitcher, which should be well heated ; have

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ready in a cream pitcher the well-whipped whites of three eggs with three tablespoons powdered sugar. Cover the surface of each cup with the sweetened meringue before distributing to the guests. If liked, substitute scented chocolate for Baker's.

Vienna Chocolate. — Put into a coffee-pot set in boiling water one quart of new milk (or a pint each of cream and milk), stir into it tiiree heaping tablespoons grated chocolate mixed to a paste with cold milk, let it boil two or three minutes, and serve at once if pos- sible, but if it has to stand a moment or two longer, set Avhere it will keep hot, but not boil. If not wanted so rich use half water. Serve with sweetened whipped cream over the cups.

Whipped Chocolate. — Wet three tablespoons chocolate with a little boiling water; scald one quart milk, stir in the chocolate paste and simmer ten minutes ; put a whip-churn into the boiling mixture and churn steadily over the fire until it is a yeast}^ froth. Serve at once. Very delicious and easily prepared ; or, melt four ounces grated chocolate over a boiling kettle, add gradually three cups boil- ing Avater and one ounce sugar. Set it upon the fire, and when scalding hot pour it upon the yolks of two eggs, well beaten, with one and one-half gills cold water, and a pineli of cinnamon, and re- turn it to the fire for a few moments to cook the egg. It must not boil, but should be beaten with an egg-beater all the time. Serve very hot.

Army Coffee. — Coffee (or tea) may be made quickly by placing the required quantity of cold water in the pot and adding the coffee tied up in a sack of fine gauze or piece of nmslin. Bring to boiling point, boil five minutes and serve. ]Make Tea in the same way, except that the tea is nut loose in the water and simply allowed to boil up once.

Black Coifee. — It is well to make in a pot with a filter. Use one cup ground coffee to every quart boiling water ; put the coffee into the filter and pour the boiling Avater through it very gradually ; let it stand where it will keep hot while the water is being poured upon it ; do not stir or shake the coffee-pot, and serve the coffee as soon as all the water is added. When the black coffee is wanted strong and bitter, it may be boiled for a few""moments. Serve in " after dinner " coffee-cups at the close of the meal or in the parlor in half an hour.

Clear Coffee. — Coffee can be made without straining or clarify- ing, in any kind of tin or iron vessel, in this way : Have ready water that is actually boiling ; heat the coarsely ground coffee one minute in a frying-pan, stirring all the time. For one quart use two table- spoons ground coffee. When coffee is hot pour boiling water upon it and stir with a spoon one minute ; let stand by side of fire where it will keep hot but not boil, for one minute, then stir it again for

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one minute ; keep by the fire for two minutes to let it settle, then pour it into cups carefully enough to leave the grounds in the bottom of the coflee-pot. The object in stirring is to thoroughly saturate the coffee with the boiling water, so that the grounds will sink to the bottom by their own Aveight.

Crust CoiFee. — Brown in oven to aiwosK'harring,outside crusts, slices or any small pieces of white, rye or Graham bread (the latter is richer and gives a finer flavor), being as careful as in roasting coffee that it is not burned. Make in proportion of two quarts hot water to four or five slices, or their equivalent in small pieces, boil from an hour to an hour and a half and serve as other coffee, which it should resemble in color. ^lake as second recipe for Iced Tea and Iced Crust CoiFee will result.

Iced Coffee. — Make more coffee than usual at breakfast time and stronger. Add one-third as much hot milk as coffee and set away. When cold put upon ice. Serve as dessert with cracked ice in each tumbler. Or, make strong coffee and when it is cold mix it with an equal quantity of fresh cream, sweeten to taste and half freeze. Iced Tea may be made the same way.

Itnperial Coffee. — For two persons, take four rounding tea- spoons coffee tied up in a piece of Swiss muslin (leave plenty of room for expansion) ; pour on two cups boiling water, cover closely, and set back on the range about ten minutes. Break one egg in a large coffee-cup, give it a good whip with an egg-beater, divide it half in each cup, add the usual quantity of sugar, ])our on the hot coffee, add warm milk and one spoonful cream.

Steamed Coffee. — Put coffee into the pot and pour boiling water on it; place this pot (which is made to fit) into the top of the tea- kettle and let cook from ten to twenty minutes while water in kettle is kept boiling all the time. This makes a clear, delicious coffee.

Vienna Coffee. — Filter instead of boiling the coffee, allowing one tablespoon ground coffee to each person and " one for the pot." Put a quart of cream into a custard kettle or pail set in boiling water and put it where it will keep boiling. Beat the white of an egg to a froth and mix well Avith three tablespoons cold milk. As soon as the cream is hot remove from fire, add the mixed egg and milk, stir together briskly for a minute and then serve.

Warmed-over Coffee. — Save all that is left after each meal, drain it off into a jar or earthen vessel, and when there is enough for a single meal, turn it into the coffee-pot, beat an egg thoroughly and stir well into it on the stove, and let it just come to boiling ; then take it oft", pour in half cup cold water, and if the coffee was good when first made, it will be just as good the second time. When a large quantity of coffee has been made for a party, the grounds

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should be drained and put away in a stone jar ; make coffee as usual except using double the quantity. It Avill keep good for weeks.

Whipped Cream CoiFee. — For six cups of coffee of fair size, take one cup sweet cream whipped light with a little sugar; put into each cup the desired amount of sugar and about a tablespoon boil- ing milk ; pour the coffee over these and lay upon the surface of the hot liquid a large spoonful of the frothed cream, giving a gentle stir to each cup before serving. This is an elegant French preparation. Chocolate served in this way is delicious.

White Coifee. — Use coffee that instead of being browned is only baked to a light yellow color and is not ground, or at most the berries are only bruised, taking one-half milk and one-half water. It requires twice as much coffee as the ordinary. For eight cups take two cups light baked coffee berries, four cups boiling water, five cups boiling milk. The berries may have been parched before, but when wanted heat them over again and throw them hot into the boiling water, close the lid and let stand to draw for one-half hour, then add the boiling milk through a strainer. When the milk is first set on to boil, put in a tablespoon or tAvo of sugar to prevent burning at the bottom. Serve sugar with the coffee as usual, and, if for a party, a spoonful of whipped cream in each cup.

Wine Coifee. — Put three ounces finely-pov.'dered coffee in the top compartment of the percolator or coffee-pot, pour a quart boil- ing water over it, let filter through, add half a pint more boiling water; let filter through, and pour it out into a hot measure, and pour through the filter again. Let stand a moment on the range, and the coffee will be clear as wine. Care must be taken to have everything used very hot.

Cafe au Lait. — First heat the coffee-cups and then fill each one-third full of hot but not boiled cream, filling up with good clear coffee. Or when cream cannot be had use boiled milk, in any proportion liked, being guided by the strength of the coffee. Half and half is a good rule, though some prefer more and others less coffee. A little cream turned into the cup wdth the hot milk just before filling up with coffee is a great improvement. Frothed Cafe au Lait is made as above, putting spoonfuls of the whipped whites of eggs, slightly sweetened, on the top of each cup, heaping a little in the center.

Coifee for One Hundred. — Take five pounds roasted coffee, grind and mix with six eggs ; make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell ; put five gallons boiling Avater in a large coffee urn or boiler having a faucet at the bottom ; put in part of the sacks and boil two hours ; five or ten minutes before serving raise the lid and add one or tAvo more sacks, and if you continue serving several times add fresh sacks at regular

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intervals, taking out from time to time those first put in and filling up Avith boiling water as needed. In this way the full strength of the coffee is secured and the fresh supplies impart that delicious flavor consequent on a few moments' boiling. To make coffee for twenty persons, use one and a half pints ground coffee and one gal- lon of water.

Coffee Syrup. — Take half pound best ground coffee, put it into a saucepan containing three ])ints Avater, and boil it down to one pint ; boil the liquor, put it into another saucei:»an, Avell scoured, and boil it again. As it boils add white sugar enough to give the con- sistency of syrup ; take it from the fire, and when it is cool )'Ut in a bottle and seal. "When traveling, if you wish for a cup of good coffee put two teaspoons of the syrup into an ordinary cup, and pour boiling water upon it, and it is ready to use. A weaker syrup is made thus :^To every quarter pound ground coffee allow one small teaspoon powdered chicory, and one pint water. Let the coffee be freshly ground, and, if possible, freshly roasted ; put it into a filter with the chicory and pour sloivly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufliciently to bring it to the simmering point, but do not allow it to boil ; then filter it a second time, put it into a clean and dry bottle, cork it Avell, and it will remain good for several days. Two tal)le- spoons of this essence are quite sufficient for a breakfast cup of hot milk. This essence Avill be found particularly useful to those per- sons who have to rise extremely early, and having only the milk to make boiling, is very easily and quickly prepared. When the es- sence is bottled, pour about three tea-cups of hoiling water slowl}' on the grounds, Avhich, when filtered through, Avill be a very weak coffee. The next time there is essence to be prepared, make this Aveak coffee boiling, and pour it on the ground coffee instead of plain water ; by this means a better coffee AA'ill be obtained. NcA'er throAV away th

Jced Tea. — To have it perfect and without the least trace of bit- ter, put tea in cold water hours before it is to be used, the night pre- A-ious if for breakfast or tAA'elve-o'clock dinner, and in the morning if for tea ; the delicate flavor of the tea and abundant strength Avill be extracted, and there AA'ill not be a trace of the tannic acid which ren- ders tea so often disagreeable and undrinkable. Use only the usual quantity of tea. Put broken ice in it a fcAV minutes before serving. Iced tea can be serA'ed AA'ith a light froth like that of ale on top, if shaken Avith the ice in it in two glasses placed one over the other — the brims together. Another method is to prejDare tea in the morning, making it stronger and SAA^eeter than usual ; strain and pour into a clean stone jug or glass bottle, and set aside in the ice-chest until

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ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished with well-washed grape- leaves. Iced CoiFee may be made same way. Iced tea may be prepared from either green or black alone, but it is considered an improvement to mix the two. Tea made like that for iced tea (or that left in the tea- pot after a meal) with a slice or two of lemon, juice of half a lemon to each glass, well sweetened, and some pieces of cracked ice, makes a delightful drink, and is called Lemon Tea.

Tea for Forty. — Have two and one-half gallons boiling water ready, put a quarter pound tea in a box made of perforated tin, or in a muslin bag, and drop it into the Avater, which must then be kept from boiling and set Avhere it will be kept hot. May be served like cofiee with whipped cream or a meringue of whites of eggs on each cup.

Tea au Lait. — Beat a teaspoon or so of sugar with the whipped white of an egg; stir in a glass of new milk and then a cup very hot tea, beating all up well together and sweetening to taste. A very palatable mixture and valuable for persons who sulTer much froui weakness.

Strawberry Acid. — Dissolve five ounces tartaric acid in two quarts water and pour it upon twelve pounds strawberries in a por- celain kettle ; let it simmer forty-eight hours, strain, taking care not to bruise the fruit ; to every pint juice add one and one-half pounds sugar and stir until dissolved, then leave it a few days ; bottle and cork lightly; if a slight fermentation takes place leave the cork out a few days, then cork, seal and keep bottles in a cold place. Drink, mixing desired quantity with ice water. To make Royal Strawberry Acid take three pounds ripe strawberries, two ounces citric acid and one quart water ; dissolve the acid in the water and pour it over the berries ; let them stand in a cool place twenty-four hours, draw oft\ and pour in three pounds more berries and let stand twenty-four hours ; add to the liquor its OAvn weight of sugar, boil three or four m.inutes each day for three days, then cork tightl}'' and seal. Keep in a dry and eool place.

Iced Buttermilk. — There is no healthier drink than buttermilk, but it must be creamy, rich buttermilk to be good. And to. provide for this, when skimming the milk take plenty of milk with the cream, using a dipper for the purpose instead of a skimmer. It should stand on ice to cool, though if very rich and thick a little ice in it is an improvement. As a drink for men at work in the hot sun butter- milk is far preferable to cider or beer, as it is not only cooling and refreshing, but strength-giving ; for the butter taken from the milk is only the carbonaceous or heat-producing element, and alf the nourishing qualities that make it so valuable as food are left in the buttermilk.

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CUIer. — CiJer sliould be made from ripe apples only, and for this reason, and to prevent fermentation, it is bett-er to make it late in the season. Use only the best flavored grafted fruit, rejecting all that is decayed or wormy. The best mills crush, not grind, the apples. The utmost neatness is necessary throughout tlie process. Press and strain juice as it comes from the press through a woolen cloth into a perfectly clean barrel ; let stand two or three days if cool, if Avarm not more than a day ; rack once a week for four weeks, put in bottles and cork tightly. This will make perfect unfer- mented cider. Do not put anything in it to preserve it, as all so- called preservatives are humbugs. Lay the bottles aAvay on their sides in sawdust.

Bottled Cider. — Take good sweet cider (if a tart flavor is wished let it just begin to ferment), put on stove, skim, thoroughly (as the great secret is to remove all pumice from the cider), heat to boiling point, but do not allow it to boil, and then pour in bottles or jugs, and seal while hot. 8ome put two or three raisins in each bottle or jug. This keeps all winter. It certainly makes a richer drink than when fresh, and as cider is pronounced a great remedy for colds, all should know this simple way of keeping.

Mulled Cider. — Dilute cider v/ith an ecpial quantity of water, and for every two quarts mixture allow the yolks of three or four eggs; beat eggs smooth, mix with a little cold cider, stir into the diluted cider and boil up, stirring rapidly all the time, using the whip-churn or egg-beater as in Whipped Chocolate. Sweeten to taste and season with allspice, ung round., and drink either hot or cold.

Curry Cordial. — Boil one pint good milk and add a teaspoon curry powder and sugar to taste. Drink while hot. Good on a frosty morning.

Raspberry Cordial. — Three quarts black raspberries and one quart vinegar ; let stand in stone jar two or three days, mashing thoroughly, strain, and to every pint syrup add one poimd white sugar and set in cool place, stirring frequently. When tlie sugar is thoroughly dissolved, strain and bottle. No cooking is required; it destro}' s the fruit flavor. For use, mix in a glass with ice-water ac- cording to taste ; nice in hot weather, or in sickness, particularly fevers.

Almond Cream. — Wash, and pound in a mortar two ounces Jor- dan almonds, one-half ounce bitter almonds, that have been scalded and skimmed, together with a tablespoon orange-flower Avater and two ouftces loaf sugar. Add a fcAV drops water occasionally, while pound- ing, to avoid too much oiliness. When this mixture looks smooth and creamy, put it into a clean basin, add one jnnt Avater and stir with a silver or thin Avooden spoon. Leave it thus tAvo hours, Avhen

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Btrain off the cream, which should be kept either on ice, or in some exceedingly cool place, or it will perhaps turn sour. Serve with an equal quantity of water.

Currant Cup. — To a pint currant juice add one pound sugar, and ice-water to taste ; mix and use at once.

Fruit Cup. — Pare the yellow rind very thinly from twelve lem- ons, squeeze the juice over it in an earthen bowl, and let it stand overnight if possible ; pare and slice thinly a very ripe pine-npple, and let it lay overnight in a half pound powdered sugar; crusli one quart berries and let them lay overnight in half pound powdered sugar. If all these ingredients cannot be prepared the day l)efore they are used, they must be done very early in the morning, because the juices of the fruit need to be incorporated with the sugar at least twelve hours before the beverage is used. After all the ingredients have been properly prepared as above, strain off the juice, carefully pressing all of it out of the fruit ; mix it with two pounds powdered sugar and three quarts ice-water, and stir until sugar is dissolved. Then strain again through a muslin or bolting-cloth sieve and put on the ice or in very cool place until wanted for use.

Harvest Drink. — One quart water, tablespoon sifted ginger, three heaping tablespoons' sugar, half pint vinegar ; add spices to taste if wished.

tTelli/ Drinl'. — A little jelly or fruit syrup dissolved in a glass of ice-water Avith a little sugar is a refreshing drink.

Lemon Drink. — Seven pounds white sugar, two quarts boiling water ; let boil ten minutes, then take ofiP and let stand till cool ; add two ounces tartaric acid, one-half ounce gum arabic, fifty-four drops essence of lemon.

Oatmeal Drink. — Take four tablespoons Scotch oatmeal, put into a small jug and fill up with clear, cool water ; shake well and allow it to settle. This makes a most refreshing drink in hot weather and quenches thirst more than any other liquid.

Soda Foam. — Two pounds white sugar, whites of two eggs, two ounces tartaric acid, two tablespoons flour, two quarts water and juice of one lemon ; boil two or three minutes, and flavor to taste. When wanted for use take a half teaspoon soda, dissolve in half a glass water, pour into it about two tablespoons of the acid, and it will foam to the top of the glass.

Lemonade. — The method of making this universally popular and refreshing beverage varies according to the taste of individuals, some liking the flavor of the rind, others not, and some preferring more, others less sugar. It will Ije well to remember that when the rind or peel is used the lemonade is spoiled by standing, the soaked rind gjving it a bitter taste, and to be good it must be served inime-

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diately after making. Instead of usincj cracked ice, many prefer to half freeze lemonades, sherbets, and all drinks of the kind, serving in glasses as usual, and this is considered much the more elegant way. Or the same effect may be produced by pounding ice in a bag into fine particles and add to the lemonade, previously cooled on or with ice, just before serving. Or, if necessary to prepare hastily, crack the ice into small bits and place some in the bottom of each glass before filling, beside adding it tothequantity of liquid. Always roll the lemons with the hand on the table before using, as this breaks up the fibers and the juice can then be extracted more easily and thoroughly ; and in making lemonade always remove the seeds. The best way of securing the flavor of the rind is to rub the lemons with lumps of sugar, or if there are no lumps sprinkle some of the sugar on a plate and roll the lemons over it ; this extracts the oil of the rind, and the sugar used, which is now called the "zest," is added to that intended for sweetening. Some ])oil the peel in a little water and strain it for flavoring, or let it stand in water an hour or two.

A very nice Every-day Lemonade is made as follows : Roll six lemons well, peel, cut in halves, and with the lemon squeezer squeeze the juice over two cups white sugar, add the pulp and let stand till the sugar dissolves, add one gallon Avater and lumps of ice, pour into pitcher and Tjerve. Some add soda after the glasses are filled, and stir rapidly for SparJ:- Iwfi Lemonade. If the flavor is liked Lemon squec«r

add the zest from two or three of the lemons. Or, if wanted strong- er, take the juice of one dozen lemons, three quarts water, and eight ounces sugar, or sweeten to taste ; partially freeze, or add pounded ice. For Lemon Frappee add the whipped whites of six eggs. Some use a half pint lemon juice to three pints water and one pint sugar. Another excellent recipe requires one-half pound loaf sugar, three large or four small lemons, and a quart boiling water. Rub some of the sugar, in lumps, on two of the lemons until they have imbibed all the oil from them, and put with the remainder of the sugar into a jug ; add the lemon juice (but no seeds), and pour over the whole the quart of boiling Avater. When the sugar is dissolved, strain lemonade through a fine sieve or piece of muslin, and when cool it will be ready for use : much im})roved by adding the well- beaten white of an egg. Tirfti Fruttl Lemonade is made thus : Pare the yellow rind thinly from two oranges and six lemons and steep it four hours in a quart of hot water. Boil a pound and a half loaf sugar in three pints water, skimming until it is clear. Pour these two mixtures together; add to juice of six oranges and twelve lemons, mix and strain through a jelly-bag until clear, and keep cool until wanted for use. If the beverage is to be kept^everal

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days, it should be put into clean glass bottles and corked tightly. If for a small party, half the quantity will be sufficient. The juice of oranges improves any lemonade. When a lemon squeezer is not at hand slice the lemons thinly into a crock or pitcher over the sugar, let stand a few minutes and pound with the j^otato masher to extract the juice, add the water and strain. If it is thought that the slices of lemon add to the appearance of lemonade, cut one lemon in very thin slices for the purpose, sprinkling sugar over them, and add last, or put a slice or two in each glass. Orangeadh is made same as lemonade, substituting oranges and using a little less sugar.

Eifervescing Lemonade. — Work into one pound granulated sugar thirty-three drops oil of lemon, and sift through hair sieve ; sift into this two and a half ounces tartaric acid and then tAvo and a half ounces carbonate of soda. Keep the compound air-tight and perfectly dry. Use by stirring two teaspoons of it into a glass of ice-water. Buy the materials of reliable druggist, and keep in tight- ly corked bottles.

Egg Lemonade. — This recipe makes fifty glasses. Eight quarts water, three pounds sugar (six or seven cups), two dozen lemons, two oranges, whites of eight or ten eggs ; grate the rJnds of eight or ten lemons and the oranges into a large bowl, using a tin grater, and take less or more according to the size and degree of ripeness of the fruit. Put a little sugar in the bowl and rub together with the back of a spoon. Squeeze in the juice of all, add the sugar and some water, and then the frothed whites of eggs and beat the mixture until the sugar is dissolved. Put in remainder of water, strain into a ves- sel containing a quantity of cracked ice, and when served fill a glass three parts full, invert another on top, the rims close together, and shake up to make the foam. Use half or quarter of the recipe if this quantity is too large.

Hot Lemonade. — To six lemons allow three-quarters pound lump sugar and a pint boiling water ; rub the lemons with some of the sugar, peel them very thin, strain the juice, put it with the sugar into a jug or pitcher and pour over it four pints boiling water ; cover the jug well with a cloth to keep in the steam and drink hot. Or, take the juice of one lemon for one glass and sweeten to taste. Excellent for a cold.

Milk Lemonade. — Loaf sugar, one and a half pounds, dissolved in a quart boiling water, with half a pint lemon juice and one and ^ half pints milk.

Picnic Lemonade. — Roll the lemons ; peel, and squeeze the juice into a bowl or tumbler — never use tin — and strain out seeds, asi they give a bad taste. Boil the pulp in water, a pint to a dozen pulps, to remove the acid. A few minutes' boilino; is enough. Strain tha

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water into the juice of the lemons; take a pound white sugar to a pint liquid, boil ten minutes, bottle, and it is read}^ for use. Put a teaspoon or two of this sj-rup to a glass of water. Or, roll the fruit in a little granulated sugar spread upon a marble or other hard surface to obtain the zest, squeeze the lemons into a bowl, remove seeds and add sugar and zest. Bottle and add a teaspoon or two to water as wanted.

Pocket Lemonade. — One ounce powdered tartaric acid, six ounces powdered white sugar and one drachm essence of lemon ; mix and dr)'' thoroughly in the sun, divide into twenty-four equal parts, and wrap carefully in paper ; each powder makes a glass of nice sweet lemonade. Most excellent and refreshing when traveling.

Mead. — Three pounds brown sugar, one pint molasses, one- fourth pound tartaric acid ; pour over the mixture two quarts boil- ing water and stir till dissolved. When cold add half ounce essence sassafras, or flavor with fruit juices, orange or lemon peel or aro- matic herbs, and bottle. To make a nice drink put three table- spoons of it in a tumbler, half fill with ice water, add a little more than one-fourth teaspoon soda and drink while foaming.

Blacdilerry Nectar. — To each quart water take one pound crushed berries, a sliced lemon and teaspoon orange flower water ; mix and let stand in enrthen bowl three hours ; strain thoroughly, squeezing all juice from fruit; dissolve one pound sugar in the liquid, strain again and put on ice until ready to serve ; or half freeze it. Any other berries may be used in their season.

Cherry Nectar. — Select the finest and ripest of May-Duke or Morello cherries. Pound well with stones in them. The stones are retained because they add to the native flavor of the pulp. Press out the juice through a hair sieve, add a little water and give one boil, filter through a flannel bag, add a small quantity syrup, a little lemon juice and a little more water. Do not mnke too sweet. The tenden'c.v in all the^e cordials is to extinguish the sub-acids of the fruit in too much sugar. Put into a freezer surrounded l)y ice ; keep as cold as wished by surrounding with ice. Do not dilute it by put- ting ice into the beverage itself.

Cream Nectar. — Put into a porcelain kettle three pounds loaf sugar, two ounces tai'larie acid and one quart water; set on the fire, and when warm add the whites of two eggs beaten to a froth, stir it well for a few minutes liut do not let boil. When cool, strain and add a teaspoon essence of lemon and bottle. Put two tablespoonfuls in a glass, fill it half full of cold water and stir in one-fourth tea- spoon soda. Drink while eflervescing.

Grape Nectar. — Stem and squeeze well two pounds Catawba grapes in a coarse cloth, add to the juice three tablespoons loaf

DRINKS. 221

sugar and when this is dissolved a ciip cold water ; set on ice till cold, pour into pitcher over a lump of ice and drink at once. Add more sugar if liked, or if grapes are not quite ripe. Very good.

Welsh Nectar. — Cut the peel of three lemons very thin, poui upon it two gallons boiling water, and Avhen cool add the strained juice of the lemons, two pounds loaf sugar and one pound raisins, stoned and chopped very fine. Let stand four or five days, stirring every day, then strain through jelly-bag and bottle for present use.

Orangeade. — Put thin peel of three oranges in one pint syrup (made by boiling three-fourths pound loaf sugar in one pint water). Press out the juice of twelve fine large oranges through a fine hair sieve into a crock or pitcher. Add the syrup and three pints cold water, mix, and let stand in ice for an hour.

Lemon Sherhet. — Grate the rinds of two lemons into a bowl and squeeze in the juice ; make a boiling syrup of one pound sugar and one pint water and pour it hot over this, and let remain till cold, or as long as convenient, to extract the flavor. Then add one j)int water, strain into the freezer and freeze as usual. Wlien pretty well frozen whip whites of three eggs to a froth, stir them in, beat up and freeze again. Or soak tablespoon gelatine in a little cold water and add it to one pint boiling water ; then add pint each sugar and water and juice of five lemons and half-freeze ; or boil pint and a half sugar and three pints water half an hour; add juice "of ten lemons, strain and half freeze. For Orange Sherhet make as either of above recipes using twice as many oranges, and if not very acid add juice of a lemon. For Pineapple Sherhet use one large pine- apple or one and a half cans. Cut hearts and eyes from the fruit, chop fine and add pint sugar and juice from can and the soaked table- spoon gelatine dissolved in half pint boiling water; then add lialf pint cold water and half freeze as above ; or cook fruit in pint water twenty minutes, and then pulp through a sieve ; boil a syrup of pint each sugar and water fifteen minutes and then add fruit i)ulp and cook fifteen minutes longer, add juice from cans and freeze.

Milh Sherhet. — Boil two quarts milk ; when cold put into freezer. Take the juice of six or seven lemons — according to size, and one pound and a half sugar, dissolved in as little water as ])0S- sible. Whip whites of two eggs and stir in the milk ; add the lemon juice after it begins to freeze a little ; then mix thoroughly and freeze.

Pine-app>le Sherhet. — One pine-apple, four lemons, two quarts water, two teacups sugar; steep the pine-apple in the water for two hours; strain and add the juice of the lemons and sugar; whip the whites of five eggs, add to them three tablespoons sugar, place all in freezer and half freeze. Adding the sugar to the whites gives body to the sherbet ; it is excellent. To one-half gallon rich lemonade

222 DRINKS.

add one can prepared pine-apple ; whip one pint cream and sweeten, add the whites of three well-beaten egga ana stir them both in just before freezing. Serve in glasses.

Straioberry Sherhet. — Crush a pound berries and add to them one quart water, a sliced lemon, and one teaspoon orange fljwer water, if at hand. Let stand in an earthen bowl for three hours ; then strain, squeezing all the juice out of the fruit. Dissolve one pound powdered sugar in it, strain again, and put on ice until ready to serve. Or mash two quai-ts berries and one pint sugar to- gether and let stand two hours, then add pint water and strain, rub through a sieve, soak a tablespoon gelatine in cold water to CDver, add lialf ]>int boiling water and pour this to the mixture and half freeze. Iiaspherry Sherhet is made same way. Yor Currant Sher- het-i take pint each juice, water and sugar, one tablespoon gelatine, and juice of one lemon ; soak gelatine in a little cold water, and dis- solve it in half pint boiling water, add other ingredients and freeze ; or boil one quart water and ])int sugar half an hcair ; add pint cur- rant juice and juice of a lemon, let cool and freeze.

Currant Shrul). — ^lake the same as jelly, but boil only ten minutes ; when cool, bottle and cork tight, as canned fruits. Rasp- berri/, Straicherri/ and Blackberry Shruhs can be made in the same Avay ; when used, put in two-thirds ice-water ; or place currants in crock and cover with a little water ; put in a kettle of hot water and when lieated through, drain, let stand overnight and finish as Rasp- beiry Shrub.

Gooseberry Shrub. — Pour enough boiling water over green gooseberries to cover them, and place a cloth over them ; let stand till cold, drain, and place juice on stove, and when boiling pour again over the berries, cover, cool, drai<n, and jiroceed as before. Then drain, let stand overnight, and finish as Raspberry Shrub.

Raspberry Shrub or Vinegar. — Place red raspberries in a stone jar, cover with good cider vinegar, using about one quart vinegar to two gallons fruit, let stand two or tln-ee days, strain through a jelly- bag, squeezing carefully ; let stand overnight so it Avill become per- fectly clear; measure and place on stove, and boil and skim until it boils up clear; add one pint sugar to every j)int juice as just measured, and cook half an hour. Let stand till cold, then can and seal as directed in Canning Fruits. Some use one-third vinegar (one quart to two c^uarts Iruit) but if fruit is juicy the above proportions make a much finer flavored shrub. Black raspberries may be used, or strawljcrries, making Straioberry Shrub, and blackberries, using for latter only a pint sugar to one quart juice, making Blackberry Shrub. Some, after straining, let it simmer on back of stove two hours, while others let boil ten minutes, in either Avay canning when hot, but the above method has been "tried and not found wanting."

DRINKS. 223

Always procure very ripe, juicy fruit. For a drink use two or three teaspoons to one glass water, according to strength desired.

Effervescing Soda. — Mix half a teaspoon powdered bicarbonate of soda thoroughly with two tablespoons syrup of any flavor liked ; add six or eight times as much cold water ; while stirring it mix in half teaspoon powdered tartaric acid and drink at once. This is for immediate use. Or mix the syrup and water in above proportions and fill into bottles; put in each bottle half a drachm each of crystal- lized bicarbonate of potassa and crystallized tartaric acid and cork immediately. The above quantity is for soda bottles ; wine bottles will require double the quantity.

Lemon Syrup. — Take the juice of twelve lemons, grate the rind of six in it, let it stand overnight, then take six pounds white sugar and make a thick syrup. When it is quite cool strain the juice into it and squeeze as much oil from the grated rind as will suit the taste, and bottle. A tablespoon in a glass of water will make a delicious drink on a hot day, far superior to that ])repared from the stuff com- monly sold as lemon syrup. Or, boil two pounds loaf sugar with two pints water for fifteen minutes and put in a basin until cold. Pound one ounce citric acid to a powder and mix with it one-half drachm essence of lemon and add to the syrup, mi.x well and bottle for use. Two tablespoons of the syrup are sufficient for a tumbler of cold water, and will be found a very refresliing summer drink.

Orange Si/rrtp. — Use fully ripe thin-skinned fruit ; squeeze the juice through a sieve and add a pound sugar to every pint ; boil slowly ten minutes, skim carefully, and bottle when cold. Two or three tablespoons of this in a glass of ice water will be found a re- freshing summer drink. It may also be used with melted butter for pudding sauce.

Tisane. — To make Prune Tisane, take of French plums or prunes two ounces and a half; cut them in two and boil them for an hour in a sufficient quantity of Avater to make a quart of tisane; strain through a sieve. Date, Fig and Jujube Tisanes are made in a similar manner.

Currant Water. — Pick over one pound cur- rants and half pt)und raspberries and add one- half pint water, bruising or crushing all tcgether< with a wooden spoon. Put the pulp into a pre- serving kettle with one-half pound crushed loaf sugar. 8tir over the fire till just about to sim- mer, put through a puree sieve and add three gills syrup ('made with sugar and water as in Orangeade) and one and one-halt pints water. Let cool and bottle for use.

Apple Water. — Cut tart apples in small pieces, rejecting the

224 DRINKS.

cores, and put over the fire in enough boiling water to cook them, Avith half their weight in sugar ; simmer half an hour, strain through a jelly-bag, cool in ice and drink with cracked ice.

Pine-apple ^y<lter. — Peel and slice a nice large pine-apple, and pound to a pulp. When well mashed put it into a. basin, pouring upon it one pint boiling syrup as in Orangeade, add the strained juice of one lemon, stir all together and cover. Let stand for two hours untouched, then filter through a fine silk sieve and add a quart water.

Ice- Cream Soda Water. — Put sufficient syrup of any flavor liked and a large tablespoon ice-cream into a large tumbler ; mix together with a spoon, fill up with bottled soda water made as in Effervescing Soda and qualt" at once. If desirable, pounded or shaved ice may also be added to the contents of the tumbler before the soda water is poured in.

Straioberry Water. — Crush with one-half pound finely sifted sugar one pound ripe red strawberries, and put them with one-half pint cold si)ring water. Filter this through a sieve into a pan, adding two pints water and the juice (strained) of one lemon.

EGGS. 225

There is only one opinion as to the nutritive properties of eggs, although the qualities of those belonging to different birds vary somewhat, and among all nations they are a favorite article of food. They are pleasing to the palate, highly nutritious, and easy of di- gestion, tind are said to contain all that is required for the construc- tion and sustenance of the human body ; so that eggs, even at a fancy price, are the cheapest of food and should form part of the daily bill of fare of every family. Either eggs or cheese or the two combined are good substitutes for meat, and in combination with vegetables are capable of sustaining strength equivalent to a meat diet. The eggs of different birds vary much in size and color. Those of the ostrich are the largest ; one laid in the menagerie in Paris weighed two pounds, fourteen ounces, held a pint, and was six inches deep, which is about the usual size of those brought from Africa. Travelers describe ostrich eggs as of an agreeable taste ; they keep longer than hens' eggs. The eggs of the turkey are'almost as mild as those of the hen ; the egg of the goose is large, but well-tasted. Ducks' eggs have a rich flavor ; the albumen is slightly transparent. or bluish, when set or coagulated by boiling, which requires less time than hens' eggs. Guinea-fowl eggs are smaller and more delicate than those of the hen. Eggs of wild fowl are generally colored, often spotted, and the taste usually partakes somewhat of the flavor of the bird they belong to. Those of land birds that are eaten, as the plover, lapwing, ruff, etc., are in general much esteemed ; but those of sea-fowl have, more or less, a strong fishy taste. The eggs

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