Foods and household management

Materials, — Lemon or other fruits, sugar water. Proportions, — One half lemon to a glass, or 2 or 3 to a quart of water. Other fruits " according to taste." Experiment here, using the juice and pulp of any fruit, combining those that are very acid with those that lack acidity, — lemon and raspberry, for example. One third to § cup sugar to a quart. The proportion cannot be stated with exactness, for fruit varies in acidity, and the final result must always be tested by the taste. Method, Plain lemonade. — After deciding upon the proper amounts to be used, dissolve the sugar in a part of the water, brought to the boiling point. When cool, add the lemon juice and remaining water, ice and serve. A small portion of grated rind may be added to the boiling water. Another method is to use lump sugar, rubbing the peel of the lemon upon each lump before dissolving. The general method is the same with other fruits, pulpy fruit and berries being mashed, the water added, and strained. Cherries, strawberries, and pieces of pulp are sometimes added before serving, when the fruit drink is ladled from a bowl as fruit punch. Be sure to cut the berries if they are large. A brightness is imparted to the fruit punch by the addition of carbonated water just before serving. A quart of fruit punch, if served in small cups, will sufl&ce for eight people. 2. Cocoa shells. Principle. — To extract the flavor from the shells, by boiling in water. Utensil. — A saucepan or coffee boiler. Proportions. — One half cup shells to 1 quart boiling water. As much as 1 cup of the shells may be used. Method. Wash the shells in a strainer under the faucet. Put the shells in the pot, pour on boiling water, and simmer gently for 1/2 hour. Strain off, and serve with cream, or milk, or evaporated milk and sugar. « 3. Cocoa. Principle. — To mix the particles smoothly and evenly with the liquid by stirring and by heating. Utensils. — A measuring cup, a saucepan, spoon, and beater. A double boiler, if milk only is used. Ingredients. — Powdered cocoa, sugar, water, or milk, or milk and water. Cocoa made with milk does not agree with some people, in which case it may be made with water only, and served with cream, milk, or evaporated milk. Proportions. — One teaspoonful of cocoa to i measuring cup. More or less as preferred. One teaspoonful of sugar, ditto. Method. Heat the liquid. Stir a portion of the liquid cold, with the cocoa, add this to the hot liquid, add the sugar, and beat vigorously for a minute before removing from the fire. 4. Chocolate. Principle. — To mix the chocolate smoothly with the liquid that the fat may not float on the top. This is accomplished by having all the ingredients either hot or cold. If after the chocolate is dissolved in a hot liquid, cold liquid is added, the oil separates and floats. Q Utensil. — A grater, or sharp knife, a saucepan, mixing spoon, and beater. A French chocolate maker claims that any metal utensil affects the flavor of the chocolate, and always uses an earthen pot and wooden spoon and heater. An earthenware chocolate pot for this purpose is on the market. Ingredients. — Chocolate, sugar, milk, or milk and water.