Twentieth century home cook book

Griddle-Cakes. — To one quart of flour add one teaspoonful of cream of tartar and one three-fourths full of soda, mix with sour or butter milk, and bake on a griddle; season to taste. Buttermilk cakes made the same way, adding two eggs, are very good. Coffee Cake. — One teacupful of brown sugar, one of molasses, one of lukewarm strong coffee, one egg, one cupful of butter, one teaspoonful of soda, one pound of raisins. Use plenty of spice. This cake is much nicer for dipping in coffee if it is not cut until it is several days old. XII. The Housewife's Table of Equivalents. Often in giving recipes — cup, wineglass, spoon, etc., are mentioned. It is the usual way in which ladies measure, and the majority of the recipes we have given were published by ladies who are excellent cooks. The following table is one of equivalents that will be found approximately correct. . . One quart. Wheat flour-one pound IS One quart. Indian meal— one pound two ounces are ^^^ ^ ^^^^^^^ Butter, when soft>— one pound is ^^^ ^ ^^^.j.' Loaf sugar, brolien— one pound is ^^ _^^,^' White sugar, powdered-one pound one ounce are One quart Best brown sugar— one pound two ounces are ^^^ pound. Ten eggs are ....■• ■ One-half pint Sixteen large tablespoonfuls are ^^^ ^.^^ Eight large tablespoonfuls are One-half pint. Four large tablespoonfuls are One-half gill. Two gills are ^ One quart. Two pints are One gallon. Four quarts are • • • • • _ One-half pint. A connnon-sized tumbler holds One-half gill. A common-sized wineglass holds ^^^^^^^ ounces A large .vineglass equal to ■ Q^^.j^^^jf ^'^^ee. A tablespoonful equal to ^^^ A teacup holds ' ' " one o-iu' A large wineglass holds One teaspoonful Forty drops are equal to One tablespoonful. Four teaspoonfuls are equal to ENGLISH COUNTKT HOUSE.— BRICK WITH STONE THIMMINGS. CHAPTER IV. BEVERAGES, ICES AND CANDIES. I. PURE WATER AS A BEVERAGE. II. TEA AND COFFEE. ni. HOW TO MAKE TEA. IV. THE TEA-JVIAiaNG OP VAlilOUS I'EOPLES. V. A CUP OP COFFEE. VI. CHOCOLATE. VII. REFRESH- ING DRINKS. VUI. SUiMMER DRINKS IX. TOMATO BEER. X. ICE CREAM AND WATER ICES. XI. CANDY-MAEING. XU. CANDIED FRUIT. j^^ I. Pure Water as a Beverage. fiil^O person, now-a-days, can altogether get along without some beverage other ^mM than pure water. Not that the water drunk by man is pure; none of it is, for ^^^ the minerals contained in the purest spring water, from the chemist's standpoint render it impure, but not, on this account, unhealthful. In fact, the lime, soda, magnesia, and other minerals of spring and well water, if it is in no way impregnated by leachings of the house or barn-yard, or uncontaminated with sewage, is more healthful than chemically pure water. But if impregnated with these lastnamed impurities, it is more deadly than the miasma of Roman marshes in the dog-days. Impurities in Well-Water. — The water of a well may be bright, sparkling and most pleasant to the taste, and yet contain the deadly typhus and noxious germs, bringing diphtheria, meningitis, and other diseases that so mysteriously appear in neighborhoods apparently good in sanitary surroundings. How, then, do these germs reach a well, sunk in strong clay to a living stream of water, deep in gravel below? They come in by the surface water. The roots of the willows and most other trees go to water if they can. Every insect burrowing in the soil must have water, and they invariably burrow there, especially in great droughts, and seek the water of the well. Their burrows convey water from cesspools, housedrains, barn-yards, etc., for considerable distances, through the otherwise impervious clay.