A handbook of home economics

sugar } boil together; cool. 1 c. water. Juice of 2 lemons. Mix fruit juice and syrup, add more sugar if necessary, pack and freeze. Lemon Milk Sherbet 1 c. sugar. 2 c. milk. Juice of 2 lemons. Dissolve sugar in the milk and freeze. When thick add the lemon juice and freeze again. Fruit Punch I 4 c. cold water. 2 c. sugar. 2 c. chopped pineapple (or 1 qt. can). 1 c. orange juice. ¾ c. lemon juice. Boil water, sugar, and pineapple 20 m. Add fruit juice; cool, strain, and dilute with ice water. Any of the following fruits may be added: ½ box berries of any kind, (mashed through a vegetable press). 2 bananas, sliced or mashed. ⅔ c. grape juice. 1 c. fresh cherries, stoned and sliced. 2 ripe peaches peeled, stoned, and mashed. Fruit Punch H 2 c. water. ¼ Mb. candied cherries. 2 c. sugar. 1 doz. strawberries. Chopped rind of 1 lemon. 1 pineapple grated, or Juice of 8 lemons. 1 qt. can. 1 banana. 2 qts. Apollinaris. Boil water, sugar, and lemon rind 10 m. Strain. When cool add the lemon juice, pineapple, and other fruit, sliced. Place a large square of ice in a punch-bowl. Pour over this the mixture, adding the Apollinaris water when ready to serve. MENUS , Make out three breakfast menus. Plan for four in the family and make the cost per person 15^ for the first meal and 20^ for the remaining two. Make out three dinner menus of two courses. Make out three dinner menus of three courses. Make out two dinner menus of four courses. Estimate the cost in each case. Plan for a family of four. Allow 25^ per person in the first set. Allow 35^ per person in the second set. Allow 50^ per person in the third set. ABBREVIATIONS, table of, 4, 5. Accidents, First Aid in, 87, 88. Apple Sauce, 12. Apples, Baked, 13. Apricots, Dried, 14. Aprons, size and material of, 3. BAKING POWDER, rules for use of, 66. Biscuits, 67. Barley Gruel, 24. Batters, 65. Beans, food value of, 60. Spanish, 60, 61. Lima, 61. Bedroom, 82, 83. Beef, 46. cuts of, 48. Tea, 49, 50. Extract, 50. Stew, 52, 53. Beefsteak, broiled, 51. Pan-broiled, 51, 52. Bonbons, 73, 74. Bread, Quick, 66, 67, 81. Boston Brown, 70. the making of good, 78, 79. made with milk or water, 79. Graham, 80. Broth, Mutton, 50. Brown Bread, Boston, 70. Butter, 42, 43. Butter-scotch, 73. CAKE, rules for, 70, 71. Plain, 71. Sponge, 71. Candy, Nut Brittle, 15. Fudge, 15, 16. Syrup, 16, 68. Fondant, 73. Butter-scotch, 73. Bonbons, 73, 74. Carrots, creamed, 31. Cereals, 21. composition of, 21, 22. rules for cooking, 22. Gruels of, 23, 24. Cheese, Cottage, 42. China, washing, 4. Chocolate, how to make, 11. Cocoa, how to make, 12. Codfish, creamed, 60. Coffee, care of, 8. how to make boiled, 8, 9. how to make filtered, 9. Cookery room, order and neatness in, 3. Cookies, 74, 75. Cooking utensils, care of, 3. washing, 4. Cornmeal Muffins, 69. Corn Soup, 45. Cornstarch Pudding, 20, 21. Cottage Cheese, 42 Cottage Pie, 54. Cranberry Jelly, 13. Croutons, 49. Custard, rules for, 40. Sauce, 41. Baked, 41. Boiled, 90. DISHES, instructions for washing, 4. Dressing, French, 84, 85. Boiled, 85. Dried Fruits, 14. Dumplings, 53, 54. EGGS, food value of, 37. how to judge fresh, 37. Soft-cooked, 37. Hard-cooked, 37.