3. Refilter if coffee is not strong enough.
COCOA (to serve lOo).
33^ c. cocoa. (1 lb.)
5 c. sugar.
2 T. salt.
2 c. cold water✪ Cocoa.
6 qts. boiling water.
13 qts. hot milk.
1. Mix cocoa, sugar and salt; add cold water.
2. Add 1 qt. boiling water, cook 30 mins. stirring fre-
quently.
3. Add remaining water and hot milk.
4. Just before serving, remove scum.
Note. — Cocoa paste, as prepared above, may be kept in
refrigerator several days.
In recipe for cocoa, the water ma}^ be reduced and more
milk used if cocoa is desired richer.
SANDWICHES.
1 large sandwich loaf (3 lbs.), cuts 60 to 70 slices.
1 small sandwich loaf cuts 20 slices.
1 large loaf requires lb. butter and ^ to 1 lb. filling,
if filling is made into a mixture to spread as cheese or meat.
SUGAR AND CREAM.
1 lb. domino sugar to serve 100 people.
\}/2 qts. 16% cream for tea to serve 100 people.
2}/2 qts. 16% cream for coffee to serve 100 people.
LARGE AMOUNTS FOR HOME CATERING 303
ICE CREAM.
1 qt. (bulk) ice cream to serve 10 to 12 people.
1 qt. (brick) ice cream to serve 10 to 12 people.
CAKE.
1 lb. small cakes to serve 12 people.
1 lb. loaf or square cake to serve 10 people.
1 cake 8" by 8" may be cut into 20 pieces.
SALAD (CHICKEN OR VEAL).
4 lbs. chicken.
2 heads celery.
IH c. salad dressing.
1 large head lettuce.
Seasonings.
This amount is sufficient for 12 servings. 1 large knuckle
of veal may be used instead of chicken.
CANADIAN COOK BOOK
NOTES
CHAPTER XXII.
INVALID FOODS AND BEVERAGES.
SUGAR SYRUP.
1 c. sugar.
1 c. boiling water.✪ Sugar Syrup
1. Mix sugar and water, stir until sugar is dissolved.
2. Boil 10 mins.; cool and bottle.
This syrup is convenient for use in making fruit drinks.
SACCHARIN SOLUTION.
1 grain saccharin.
1 tb. boiling water.
Break tablet into small pieces; dissolve in boiling water;
This amount is equivalent to 2 tb. sugar.
Note. — Saccharin should be used only when necessary;
it has no food value and substitutes sugar only from the
standpoint of flavor. When cooked with foods, saccharin
develops a somewhat bitter flavor.
LEMONADE.
1 lemon.
% c. boiling water.
1 to 2 tb. sugar.
^ thin slice lemon.✪ Lemonade
1. Wash lemon; reserve thin slice for serving.
2. Strain juice; add sugar and boiling water.
3. Chill; use lemon as garnish in the glass.
GRAPE LEMONADE.
1 c. lemonade.
K c. grape juice.
Make lemonade, chill, add grape juice.
305
306
CANADIAN COOK BOOK
FRUIT PUNCH.
Juice of lemon.
Juice of 3^ orange.
}4: c. grated pineapple.
1 c. boiling water.
1 to 2 tb. sugar.✪ Fruit Punch
1. Squeeze fruit juices; add pineapple.
2. Add sugar and boiling water; chill.
3. Strain and serve very cold.
TEA PUNCH.
1 c. lemonade.
1^ T. tea.
Slice of lemon.✪ Tea Punch
1. Pour hot lemonade over tea leaves; let stand 5 min.,
strain, chill ; serve in tall glass with slice of lemon.
IMPERIAL DRINK.
14, T. cream of tartar.
1 c. boiling water.
Lemon juice.
Sugar.✪ Imperial Drink
1. Dissolve cream of tartar in boiling water.
2. Add sugar and lemon juice to flavor.
3. Strain and chill.
Give as a cooling drink and diuretic.
ALBUMINIZED WATER.
1 egg white.
c. cold water.
Lemon juice.✪ Albuminized Water
1. Add water and fruit juice to egg white, gradually.
2. Stir with a fork or cut with scissors until well blended ;
strain.
Note. — Lemon juice may be omitted.
INVALID FOODS AND BEVERAGES
307
ORANGE ALBUMEN.
1 egg white.
Juice of 1 orange.
Page 92 · 8 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3. Refilter if coffee is not strong enough.
COCOA (to serve lOo).
33^ c. cocoa. (1 lb.)
5 c. sugar. 2 T. salt.
2 c. cold water.
6 qts. boiling water. 13 qts. hot milk.
1. Mix cocoa, sugar and salt; add cold water.
2. Add 1 qt. boiling water, cook 30 mins. stirring frequently.
3. Add remaining water and hot milk.
4. Just before serving, remove scum.
Note. — Cocoa paste, as prepared above, may be kept in refrigerator several days.
In recipe for cocoa, the water may be reduced and more milk used if cocoa is desired richer.
SANDWICHES.
1 large sandwich loaf (3 lbs.), cuts 60 to 70 slices. 1 small sandwich loaf cuts 20 slices. 1 large loaf requires lb. butter and ^ to 1 lb. filling, if filling is made into a mixture to spread as cheese or meat.
SUGAR AND CREAM.
1 lb. domino sugar to serve 100 people.
\}/2 qts. 16% cream for tea to serve 100 people.
2}/2 qts. 16% cream for coffee to serve 100 people.
LARGE AMOUNTS FOR HOME CATERING 303 ICE CREAM.
1 qt. (bulk) ice cream to serve 10 to 12 people. 1 qt. (brick) ice cream to serve 10 to 12 people.
CAKE.
1 lb. small cakes to serve 12 people.
1 lb. loaf or square cake to serve 10 people.
1 cake 8" by 8" may be cut into 20 pieces.
SALAD (CHICKEN OR VEAL).
4 lbs. chicken.
2 heads celery.
IH c. salad dressing.
1 large head lettuce.
Seasonings.
This amount is sufficient for 12 servings. 1 large knuckle of veal may be used instead of chicken.
CHAPTER XXII.
SUGAR SYRUP.
1 c. sugar.
1 c. boiling water.
1. Mix sugar and water, stir until sugar is dissolved.
2. Boil 10 mins.; cool and bottle.
This syrup is convenient for use in making fruit drinks.
SACCHARIN SOLUTION.
1 grain saccharin. 1 tb. boiling water.
Break tablet into small pieces; dissolve in boiling water; This amount is equivalent to 2 tb. sugar.
Note. — Saccharin should be used only when necessary; it has no food value and substitutes sugar only from the standpoint of flavor. When cooked with foods, saccharin develops a somewhat bitter flavor.
LEMONADE.
1 lemon.
% c. boiling water. 1 to 2 tb. sugar. ^ thin slice lemon.
1. Wash lemon; reserve thin slice for serving.
2. Strain juice; add sugar and boiling water.
3. Chill; use lemon as garnish in the glass.
GRAPE LEMONADE.
1 c. lemonade. K c. grape juice.
Make lemonade, chill, add grape juice.
FRUIT PUNCH.
Juice of lemon. Juice of 3^ orange. }4: c. grated pineapple. 1 c. boiling water. 1 to 2 tb. sugar.
1. Squeeze fruit juices; add pineapple.
2. Add sugar and boiling water; chill.
3. Strain and serve very cold.
TEA PUNCH.
1 c. lemonade. 1^ T. tea. Slice of lemon.
1. Pour hot lemonade over tea leaves; let stand 5 min., strain, chill ; serve in tall glass with slice of lemon.
IMPERIAL DRINK.
14, T. cream of tartar. 1 c. boiling water. Lemon juice. Sugar.
1. Dissolve cream of tartar in boiling water.
2. Add sugar and lemon juice to flavor.
3. Strain and chill.
Give as a cooling drink and diuretic.
ALBUMINIZED WATER.
1 egg white.
c. cold water. Lemon juice.
1. Add water and fruit juice to egg white, gradually.
2. Stir with a fork or cut with scissors until well blended ; strain.
Note. — Lemon juice may be omitted.
ORANGE ALBUMEN.
1 egg white. Juice of 1 orange.
Records on this page
CocoaCocoaSugar SyrupLemonadeFruit PunchTea PunchImperial DrinkAlbuminized Water